Meal Type: Dinner
Curried Lentil Walnut Burgers
PrintCurried Lentil Walnut Burgers Ingredients1 cup uncooked brown or green lentils⅓ cup diced dates½ cup walnut pieces1 Tablespoon grainy mustard1 teaspoon curry powder1 teaspoon salt¾ cup bread crumbsGrapeseed or canola oil for frying1 head butterhead lettuceFor the Maple Mustard Curry Sauce:2 Tablespoons grainy mustard1 tablespoon Dijon mustard2 Tablespoons maple syrup1 teaspoon curry powder½ teaspoon saltInstructionsSimmer … Continued
Wild Rice with Fresh Cranberries
Photo Credit: Mette Nielsen PrintWild Rice with Fresh CranberriesAuthor Beth DooleyYield 4-6 Be sure to use hand-harvest wild rice from Minnesota (find it in the bulk section). Real, hand-harvested wild rice is brown and variegated, and it cooks super quick, in about 15 to 20 minutes. Here it’s tossed with tart cranberries, and lightly sweetened … Continued
Sausage with Sauerkraut
Photo Credit: Mette Nielsen PrintSausage with SauerkrautAuthor Beth DooleyYield 4-6 Sparked with local blueberries or laced with rich, sharp cheese, here traditional sausage is given a creative local twist. We’ve steeped it in local sauerkraut and doused with a bold ale, to make quick party fare or a simple mid-week dinner. Ingredients1 Tablespoon vegetable oil … Continued
Beet Potato Latkes
PrintBeet Potato LatkesAuthor Jill Holter Ingredients2 medium beets, peeled and grated1 large baking potato, peeled and grated1 egg, beatenegg¼ cup flour1 teaspoon salt½ teaspoon pepper1 teaspoon fresh or dried thyme leavesCanola oil for fryingInstructionsIn a large bowl, toss beets and potatoes together. Mix egg together with the vegetable mixture, mixing very well. Add flour, season with … Continued
Squash & Ricotta Tart
PrintSquash & Ricotta TartAuthor Jill Holter Ingredients1 sheet of puff pastry, rolled out to 10” x 12”1 cup ricotta cheese2 teaspoons fresh thyme, divided1 Tablespoon lemon juice2 teaspoons lemon zest1 teaspoon salt½ teaspoon pepper1 acorn or delicata squash, seeded and sliced into ¼-inch half-rounds1 Tablespoon olive oil¼ cup pomegranate seedsInstructionsPlace pastry on a parchment-lined baking … Continued
Mexican Mango Salad with Chipotle Vinaigrette
PrintMexican Mango Salad with Chipotle Vinaigrette Look for ataulfo or champagne mangoes to use in this crisp salad, topped with a delicious, smoky chipotle vinaigrette and bursting with flavor. Ingredients1 small shallot, minced¼ cup red wine vinegar1 Tablespoon honey1 Tablespoon can chipotle chilis, mincedSqueeze of fresh lime juice¼ cup olive oil ¼ teaspoon kosher salt Pepper to taste 1 … Continued
Poblano Tacos with Cauliflower Queso & Tomato Sauce
PrintPoblano Tacos with Cauliflower Queso & Tomato Sauce These vegetarian tacos are a variation on the traditional chile relleno. The cauliflower queso can also be used as a dip for tortilla chips! IngredientsFor the Tomato Sauce:1 28 oz. can whole peeled tomatoes, drained2 garlic cloves, minced½ cup chopped onion1 dash of hot sauce, optional Kosher salt … Continued
Cannelini Beans & Collard Greens in Tomato-Coriander Butter
PrintCannelini Beans & Collard Greens with Tomato-Coriander Butter This rustic vegetarian dish can also be served atop crostini as a winter bruschetta. Use olive oil in place of the butter to make this vegan. Ingredients¼ cup unsalted butter1 small red onion, thinly sliced lengthwise½ teaspoon coriander seeds4 cloves garlic, minced1 Tablespoon olive oil 2 Tablespoons tomato … Continued
Whole Pan Fried Trout
Photo Credit: Mette Nielsen PrintWhole Pan Fried TroutYield 4 servings Cooking whole fish is a delight. Beautiful presentation aside, whole fish is also usually less expensive than filleted options. This pan-fried trout is super simple but packed with flavor. Ingredients4 whole trout (about 12 oz. each)Salt and freshly ground black pepper½ cup all-purpose flour½ cup … Continued