Recipes

Great Grains: Teff -- The Jury's Still Out

This is the sixth post in the series “Great Grains," highlighting unusual whole grains and easy ways to incorporate them into your diet. Check out posts on barley, bulgur, millet,

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Farm to Fork, A CSA Series: Too Busy to Cook

This is part 8 of a summer long series about our CSA boxes and what we do with them. Recipes for Roasted Delicata Squash, Quick Stovetop Greens, Everything Radish Salad, and Sweet Roll Dough with Mashed Potatoes follow.

 

I’m going to be honest with you. I had a busy week and didn’t cook at home as much as I would have liked to.

 

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Great Grains: Barley, the Perfect Food for Health Ninjas

This is the fifth post in the series “Great Grains," highlighting unusual whole grains and easy ways to incorporate them into your diet. Check out posts on bulgur, millet, rye, and

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Hunting for Dinner: Duck Hunting (and Roast Duck with Soy Maple Sauce and Mashed Parsnips)

This is the second post in a series about hunting for food -- truly meeting your meat. Also check out the earlier post from the series, Squirrel Hunting with Mom.


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DIY Craft Cocktails: Make Your Own Simple Syrup

There's a ridiculous secret underlying the current revolution in cocktail culture: it's actually almost impossible to make a bad drink (especially if bourbon is involved). All that's really required is balance: a strong, tactile, clean note of alcohol, finished with interesting side currents of bitterness, sugar, or salt. A successful drink should land loudly but end quietly on the palate.

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Farm To Fork, A CSA Series: Warming Recipes For Fall

This is part 7 of a summer long series about our CSA boxes and what we do with them. Recipes for Citrus Beet Salad, Stuffed Peppers, German Sausage Chowder, and Apple, Cheddar, and Walnut Quick Bread follow. 

 

It’s finally starting to feel like fall in Fargo.

 

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Hunting for Dinner: Squirrel Hunting with Mom (and Fried Squirrel n' Waffles)

It’s amazing to me how loud a single leaf falling through the canopy of a forest can be. As I sit quietly in the woods on this September morning, I again notice how loud sounds can be in the forest. It is early in the morning on Saturday, September 15th – the day of the small game opener in Minnesota – and I am sitting in the woods about fifteen minutes south of Burnsville with my newest hunting partner.


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A Minnesota Canning Bee: How to Host a Home Canning Party

Two years ago on a sunny Saturday morning in October, my husband and I pulled up to a church in North Minneapolis with a flyer, some produce from our garden, and a carload of anticipation. Earlier that week, a friend had forwarded directions to a canning bee for anyone brand new to canning. There was one typed line in the email: “This sooo sounds like the crazy stuff you’re always trying!”

 

My friends know me well; I called right away to register for the last two spots in the canning bee. From 9:30 am to 5:30 pm that day, our group of 10 quietly listened and scribbled down the canning expert’s notes, poked our heads over steaming pots of pickles and salsas, and had silly full-teeth grins every time we pulled a jar from the hot water bath.

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Farm to Fork, A CSA Series: Vegetable Fatigue

This is part 6 of a summer long series about our CSA boxes and what we do with them. Recipes for Bulgogi pa jun, Roasted vegetable pasta, and a Chocolate zuchinni bundt cake follow.

 

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Garden in a Glass: Bloody Mary Recipe and More.

It’s during the hottest days of the summer when heating up the kitchen by firing up the stove seems like the last thing on my list. Firing up the bbq is a decent alternative, dinner salads made out of garden veggies, and cold sandwiches get us through the July/August season without having to turn the air conditioning on in our home. When I’m planning a dinner party during these months all too often I fall back to sucking down the clichéd ice-cold beer around the grill or the table. Maybe chilled white or rose wines? Sure, they’re great hot weather standbys, but I’m completely ignoring the garden when making those kind of drinks. Why not use the fresh herbs, fruits, and even vegetables when making cocktails? Last winter I received a cocktail recipe book that has prodded me along on this idea, and while initially following the recipes verbatim I’ve now moved on to making my own cocktail creations from what’s fresh in the yard.  

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