Pizza Primavera

Garlic scapes and asparagus are delicious harbingers of spring! If garlic scapes are not available, substitute with green garlic or green onions.

  • 1 10 inch Rustic ready-to-bake pizza crust
  • 3 T. olive oil
  • 1/2 bunch asparagus, ends trimmed and halved
  • 3-4 garlic scapes, cut into 2 inch strips
  • 3-4 oz. parmesan reggiano or non-dairy substitute, grated
  • OPTION: 1/4 lb. plain smoked salmon or 1 package hickory flavor baked tofu, bite size pieces

In a skillet, warm 2 T. olive oil and add the bottom halves of the asparagus stalks with a couple pinches of salt.

Poached Salmon with Greens

From “Better Eating For Life, Step 10: Make Friends with Fat”

Serves 4

  • 1 lb. salmon fillets
  • 1 1/2 cups water
  • 1/2 cup dry white wine or water
  • 2 green onions, sliced
  • 1 bay leaf
  • 1/2 of a package of frozen no-salt-added chopped spinach, or Swiss chard
  • 1/8 tsp. ground nutmeg
  • 1/4 cup shredded part-skim mozzarella cheese
  • Freshly ground black pepper
  • Lemon slices (optional)

Quick Ravioli with Creamy Criminis & Asparagus

asparagus Sarah

1 package locally made Sunrise Deli Ravioli, cooked al dente
1 cup mascarpone cheese
½ pound asparagus, sliced into ½ inch pieces
¼ pound crimini mushrooms, diced (and morels if you like!)
2 tablespoons butter
Nutmeg, salt, pepper & parmesan cheese to taste.

Allow mascarpone to come to room temperature while preparing the pasta. Sauté mushrooms & asparagus in butter over medium heat until tender. Add mascarpone cheese and allow to melt. Add a pinch of nutmeg, grated parmesan and salt & pepper to taste. Serve over warm ravioli.

Quick Ravioli with Green Garlic, Mushrooms and Asparagus

_Green garlic is fresh garlic—before it’s been cured. It usually comes with the green stem still attached—like green onions. The stem is edible, but use only the portion that is tender, and easily sliced by your knife.

Quinoa Lettuce Wraps with Hemp Seed

Makes: 16 servings
Prep Time: 15 minutes
Cook Time: 15 minutes


1 cup Quinoa
2 cups Water
2 tbsp Fresh Grated Ginger
1 clove Minced Garlic
1-2 tsp Red Pepper Flakes
1 tbsp Cilantro
1 tbsp Olive Oil
2 tbsp Honey
3 tbsp Lemon Juice
3 tbsp Manitoba Harvest Shelled Hemp Seed
1 tsp Salt
Butter Lettuce

Combine water and quinoa. Bring to a boil, reduce heat, cover and simmer 15 minutes.

Combine ginger, garlic, red pepper flakes and cilantro. Whisk olive oil, honey, lemon juice, Shelled Hemp Seeds, salt and add to the above.

Riverbend Farm's Baked Eggplant

The Reynolds family of Delano, Minnesota’s Riverbend Organic Farm shared this quick and tasty dish with us.

  • 1 1/2 pounds eggplant, unpeeled
  • 1 jar of your favorite prepared pasta sauce
  • olive or canola oil

Preheat oven to 350 degrees. Slice eggplant crosswise into 1/2 inch rounds, and arrange slices on an oiled baking sheet. Spoon about a tablespoon of spaghetti sauce onto each slice, and spread evenly, almost to the edge of the slice.

Roast Beef Rollups

Recipe provided by Roth Kase Cheesemakers, Monroe, WI.

1 tortilla
1 tsp mayonnaise
¼ lb roast beef, sliced
2 slices Horseradish and Chive Havarti
2 oz. lettuce, shredded
2 oz. red pepper, thinly sliced

Spread mayonnaise on the wrap. Layer the remaining ingredients on the wrap.
Roll the wrap tightly and slice into half-inch rounds. Serve as finger food at your
next party.

Roasted Portobello Mushroom “Steaks”

From Better Eating for Life, Step Three: Invincible Veggies

Serves 2

If you’ve never tried Portobellos before, get ready to taste your new favorite entrée! The mushroom consistency changes as it is cooked into a texture not exactly like meat; it’s better!

  • 2 medium Portobello mushrooms (5-to 6-inch diameter)
  • 1/2 tsp. olive oil
  • 2 tsp. chicken or vegetable broth or wine
  • 3 cloves garlic, minced
  • 2 tsp. grated Parmesan cheese

Preheat oven to 450ºF. Spray a baking sheet with nonstick spray.

Roasted Root Vegetable Hash

  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cinnamon
  • 2 sweet potatoes, peeled and cut into 1-inch cubes
  • 1 Russet potato, peeled and cut into 1-inch cubes
  • 4 onions, cut into 1-inch cubes
  • 1 turnip, peeled and cut into 1-inch cubes
  • 2 parsnips, peeled and cut into 1-inch cubes
  • 2 carrots, peeled and cut into 1-inch cubes
  • 10 garlic cloves, peeled
  • 1 teaspoon coarse salt
  • 3 tablespoons olive oil
  • Coarse salt and freshly ground pepper, to taste

Preheat oven to 400 degrees F.

Roasted Vegetables with Creamy Pasta

Our Customer Service Manager, Jolene Parker says her entire family—including her two young children—love this recipe. And since nearly every ingredient is available locally, it’s a perfect Eat Local Challenge main course meal.

6 cups winter squash, such as acorn or butternut, cut into 1 inch chunks
3 cups cauliflower or broccoli, cut into bite-sized florets
1 ½ cups onions, cut into largish chunks
1 cup red or green bell peppers, sliced into 1-inch wide strips
8 garlic cloves, sliced thickly
5 tablespoons olive oil