Recipe courtesy of Gardens of Eagan
1 tablespoon olive oil
1 teaspoon cider vinegar
1/4 teaspoon salt
1 small red onion
3 ears sweet corn
3 medium tomatoes
2 sprigs basil
1 cup feta
In a small bowl or measuring cup mix oil, vinegar and salt for dressing. Finely chop onion and add 1 cup to dressing, reserving the rest for another use. Set dressing aside. Husk and blannch corn and then carefully cut off kernels into a large bowl, using the bowl to collect all the little corn pieces and liquid. Core, seed and chop tomatoes. Cut basil into thin strips.
Find this recipe and more in Deborah Madison’s Local Flavors: Cooking and Eating from America’s Farmers’ Markets.
5 pounds corned brisket of beef
6 peppercorns, or packaged pickling spices
3 carrots, peeled and quartered
3 onions, peeled and quartered
1 medium-sized green cabbage, quartered
4 tbsp melted butter
Place the corned beef in enough water to cover it. Add the peppercorns. Cover the pot and bring to a boil. Reduce heat and simmer for 5 hours or until tender. You made need to skim fat from the top of the pot occasionally.
During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage.
This porridge, also called mush or polenta, is a nutritious way to start the day.
Mix one cup of cornmeal with one cup of water. Bring two cups of water to a boil in a medium sauce pan. Stir in the wet cornmeal and continue to stir until the polenta starts to thicken. Reduce the heat until it is just blowing bubbles like a mud pot. Add 3-4 tablespoons of butter and salt to taste. When the corn starts to open up and get a little soft, start frying some good (Beelers) bacon. By the time the bacon is done the polenta should be too.
Recipe Courtesy of chef Jenny Breen of “Cooking up the Good Life”
These cookies were born out of my love for Greg Reynold’s cornmeal. I keep trying to think of ways to use it. The shortbread is not dissimilar to the maple corn bread recipe – this is just a cookie version. The walnuts add a great crunch and slight bitterness to balance the sweetness of the corn and maple syrup. Try with other nuts for yummy variations.
Makes 2 Dozen
2 C. (1pound) unsalted Butter, softened
1C. maple syrup
“My mother, who is 89 and lives next door in her own little cottage on the farm, for years made what she called ‘country wines.’ Blueberry was one of her favorites.” - blueberry grower Rick Dale, Highland Valley Farm, Bayfield, WI
_There’s no doubt that these cookies are delicious—and a bit indulgent. Afterall, the recipe does call for an entire cup of butter. But here’s a tip: use butter made from grass-fed cow’s milk. Grass-fed butter is high in omega 3 fatty acids which are known to help lower cholesterol.
This recipe comes to us courtesy of Claudine Arndt. Claudine is a Certified Health Coach and a frequent, not to mention beloved, instructor at Linden Hills Co-op.
6-8 cups chopped fresh kale, hard stems removed
2 Tbsp. olive oil
1 tsp. apple cider vinegar
1/2 tsp. kosher salt or sea salt
Place a rack on the lowest shelf of your oven. Preheat oven to 350 degrees F.
Spread kale out on a sturdy baking sheet. Drizzle with olive oil and apple cider vinegar.
1 cup rinsed barley
1 pint cherry or grape tomatoes, halved
1 cucumber, peeled, seeded, halved lengthwise and sliced thin
3 green onions(scallions), thinly sliced
10 Kalamata olives, pitted and thinly sliced
Salt and pepper, to taste
For the dressing:
1/3 cup plain yogurt
3 tablespoons sour cream
¼ cup olive oil
¼ cup minced dill
Makes 3 cups
_Traditionally, curry is served with lots of condiments, including fruit, nuts, yogurt and sweet-spicy fruit jam called chutney. That’s why many recipes named after curry have fruit and nuts in them. Take this recipe for curried tuna: apples, pecans and raisins are combined with tuna, eggs, yogurt, onions and capers. Everything is well spiced with curry powder, of course.