Ajvar is a delicious vegetable relish, or caviar, common in the Balkans and other parts of Eastern Europe. It’s a perfect recipe for late summer and early fall to use up sweet peppers and eggplant, and is delicious over kebabs, fish, chicken or as a dip with fresh pita bread. Makes roughly 2-3 cups.
While you are probably familiar with radishes as a root vegetable, did you know that the entire plant is edible? Radish leaves when young and tender are great for salads and on sandwiches. The older textured leaves are better blended into sauces, dressings or smoothies. Radish greens are a good source of vitamin A, vitamin… Read More →
These veggie-packed fritters are a fun finger food that kids love. They are an approachable way to get a complete farmers market meal on the table. They are customizable too, use whatever vegetables you like – corn, chopped peppers, shredded sweet potatoes, and many more work great in these as well. Kids will love helping… Read More →
This cheesy, mild pesto is a great way to get your kids eating kale! It’s a quick, creative way to get some greens into a pasta dinner. Serve with pasta, zucchini noodles, on pizza, or as a dip! Leftover pesto can be stored in the fridge in an airtight container for one week, or frozen.… Read More →
This recipe comes from MCFM’s 2020 nutrition intern Emma Schluter. Rather than tossing those beautiful carrots tops in the compost, add them to your meal! Carrot leaves have a mild taste that pairs well with basil and garlic in this sauce. Pesto can also be served with pasta, on sandwiches or as a party dip.… Read More →
An hour east of Minneapolis in the scenic town of Star Prairie, Wisconsin, sits a gem of history and haven for delicious cold-water trout. Located on the bank of the Apple River, Star Prairie Trout Farm is a 150-year-old fish farming operation, raising rainbow trout in natural spring water. Visiting in winter, it is impressive… Read More →
