A taste of the tropics using fresh mangoes in a simple salsa that goes great with chips, fish or baked tofu.
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.
A quick weeknight meal that you’ll love! Not exactly traditional, but so simple.
Preheat oven to 450 degrees. Slice approximately 2/3 cup of green olives crosswise (you can use black olives and capers for part of this amount, and add chopped fresh jalapenos for a hotter version). Mix olives and salsa in a bowl.
_Chanterelles are highly prized wild-harvested mushrooms. With a delicate flavor and hearty texture, they’re the perfect accompaniment to Sunrise Creative Gourmet (Hibbing, MN) fettuccini.
Morels are only around for a short time. This is a great way to enjoy this springtime delight.
This is a quick and simple version of Cassoulet…a French stew where ingredients simmer on a back burner all day long. Recipe courtesy of our friends at local company My Sausage Sister & Me.
1 tsp olive oil
1 1/2 cups baby carrots, sliced
1 cup chopped onions
1/2 lb (1/4” thick) boneless pork chops, cubed
2-3 Sausage Sister Sausages sliced in half lengthwise and sliced 1/4” thick into half-moons
pinch ground cloves
2 cloves garlic, minced
1/2 tsp. dried thyme leaves
2 bay leaves
1/4 tsp black pepper, or to taste
2 tbsp ketchup
1 tbsp honey
_Make this healthy dish as garlicky as you like. Remember to let your garlic “rest” before cooking it. Garlic’s beneficial properties are enhanced when exposed to air and are diminished with cooking.
1 pound shrimp (large, 20-24 count size) peeled, deveined
1 tablespoon extra virgin olive oil
2 tablespoon lemon juice
Your favorite croutons
Caesar or Parmesan Garlic Dressing
Parmigiano Reggiano (shredded)
Preheat grill pan to medium-high. In a mixing bowl, toss shrimp, oil, salt & pepper. Grill 2-3 min. per side. Transfer to a plate, drizzle with lemon juice. Meanwhile, prepare bite-sized pieces of fresh romaine lettuce and shredded Parmigiano Reggiano. Toss lettuce mixture with dressing. Top with shrimp and croutons. Serve chilled.
•1 red onion, cut into 1/4-inch slices
•1 medium zucchini, cut into 1/4-inch slices
•1 small eggplant, cut into 1/4-inch slices
•1 red or orange bell pepper, cored, seeded and cut into strips
•8 – 10 thin asparagus spears
•Olive oil cooking spray
•1 avocado, sliced
•4 teaspoons fresh lime juice
•2 tablespoons finely chopped fresh cilantro
•4 whole-wheat wraps (6 inches each)
Heat grill to high. Brush vegetables with olive oil and sprinkle lightly with salt and pepper. Grill vegetables until marked but still firm.
Red quinoa makes this dish extra spooky!
1 cup red quinoa, rinsed
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1 bag frozen diced squash
1 14 ½ oz can garbanzo beans
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon EACH turmeric, black pepper, salt, coriander, cumin, ginger and Hungarian sweet Paprika
2 cups water
chopped fresh cilantro
1 carrot, sliced into coins
Melt butter with olive oil in large saucepan over medium heat.