Get creative with this basic pizza recipe and top with your favorite ingredients—perhaps olives from our olive bar or chicken breast from our deli.
1 Rustic Pizza Crust
(or substitute Bob’s Red Mill Gluten-Free Pizza Dough Mix, aisle 3)
1 package Rustic Pizza Sauce (or 1 cup pasta sauce)
1 red onion, sliced
2-3 sprigs fresh rosemary
2 packages soft herb cheese, such as Stickney Hill Chevre or Boursin, crumbled
Top prepared crust with sauce, onion,rosemary and crumbled cheese. Bake according to package instructions and enjoy!
Rice and asparagus make good side dishes.
Accompaniment: lime wedges
_Using an iron skillet lends an authentic touch to this filling and flavorful dish. Iron skillets are oftened passed down through families—well seasoned with generations of meals and memories. If your family hasn’t caught on to this cherished tradition, start it yourself.
Ramps, also known as wild onions or wild leeks, are a sure sign of spring in Minnesota. With a flavor similar to garlic and onions, they can be used raw or cooked, in place of either of these. Since the flavor is fairly assertive, you may wish to use less.
This recipe comes to us courtesy of PastureLand Cooperative’s Chef Bret Bannon.
6 – 8 servings
½ ounce dried morel mushrooms (optional)
2 tablespoons roughly chopped flat-leaf parsley leaves
1 ½ teaspoons kosher salt, divided
2 teaspoons chopped fresh thyme
10 large eggs, beaten
Freshly ground black pepper, to taste
2 tablespoons (1 ounce) unsalted PastureLand Butter
1 large shallot, ¼ inch dice
1 large leek, ¼ inch dice
3 cloves garlic, minced
8 ounces white button mushrooms
1 red bell pepper, roasted, peeled, and cut into 1
From “Better Eating for Life, Step Eleven: Cook Creatively the Better Eating for Life Way”
Spread beans on one side of taco shell, springkle cheese over beans, warm in microwave or toaster oven. Dice tomate; add to warmed taco with salsa and lettuce.
1/4 cup white wine vinegar
1/4 cup chopped tarragon
1/4 cup chopped shallots
Juice of one lemon
2 tablespoons olive oil
1 tablespoon chopped chives
1/2 teaspoon coarsely ground black pepper
2 cups cooked long grained white rice
2 cups cooked wild rice
1 lb smoked salmon, flaked into 1-inch pieces
1 pound blanched green peas
1 cup ripe olives, halved
1/2 cup toasted pine nuts
Whisk together vinegar, tarragon, shallots, lemon juice, olive oil, chives and black pepper in a large mixing bowl. Add white rice, wild rice, smoked salmon, green peas, olives and pine nuts.
We love this salad with shrimp, spiced up with a little cayenne. But, it’s equally fabulous with scallops or Henry & Lisa’s Mahi Mahi with Caribbean Marinade.
1 bunch spicy baby greens (We love Sandra Jean’s Baby Salad Mix for this recipe)
1 mango or peach, diced
1 red or yellow sweet pepper, diced
1/2 sweet onion, diced
few sprigs cilantro
1 lime or 1/2 blood orange
Handful blue corn chips, crushed
1 lb shrimp, peeled & deveined
Canola oil, enough to coat the bottom of your pan
Heat canola oil in a skillet over medium high heat.
2 pints cherry tomatoes
1/4 cup olive oil
3 tablespoons slivered garlic
1 tablespoon balsamic vinegar
3/4 teaspoon salt
1/2 teaspoon red pepper flakes, or to taste
1/2 teaspoon ground black pepper
1/4 cup chiffonade fresh basil leaves
2 tablespoons chopped Italian parsley leaves
1 package fresh oregano leaves, 1 tbsp minced, the rest reserved for garnish
1 pound angel hair pasta
2 tablespoons extra-virgin olive oil
1/2 cup toasted pine nuts
1/2 cup grated Pecorino cheese
1 package fresh mozzarella cheese
Makes 2-4 servings