Chef Scott Pampuch from Corner Table prepared the dish, using ingredients from Prairie Hollow Farm
This is a recipe that is made for the fall season. Harvest vegetables and substitute what you like or eliminate what you don't.
2 1/2 lb tomatoes (4 large)
10 large garlic cloves, thinly sliced
1 c chopped fresh flat-leaf parsley
20 fresh basil leaves
1/2 c picked thyme
2 sprigs of rosemary minced fine
1 c plus 2 T extra-virgin olive oil
2 lb eggplant, cut into 1" cubes
2 1/4 t kosher salt
2 large onions (1 1/2 lb total), quartered lengthwise and thinly sliced crosswise
3 assorted bell peppers (green or red 1 1/2 lb total), cut into 1" pieces
2 medium zucchini (2 lb), quartered lengthwise and cut crosswise into 3/4" thick pieces
2 medium yellow squash (2 lb) 1/2 t black pepper
1 c roasted sweet corn
Garnish: Prairie Hollow cheese
Cut an X in bottom of each tomato with a sharp paring knife and blanch together in a 4-quart pot of boiling water 1 min. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife. Coarsely chop tomatoes and transfer to a 5-quart heavy pot with garlic, parsley, basil, thyme, rosemary, and 1/3 c oil. Simmer, partially covered, stirring occasionally, until tomatoes break down and sauce is slightly thickened, about 30 min. While sauce is simmering, toss eggplant with 1/2 tsp. salt in a large colander and let stand in sink 30 min. Meanwhile, cook onions in 3 tbsp. oil with 1/4 tsp. salt in a 12" heavy skillet over moderate heat, stirring occasionally, until softened, 10 to 12 min.
Transfer onions with a slotted spoon to a large bowl, then add 3 T oil to skillet and cook bell peppers and sweet corn with 1/4 t salt over moderate heat, stirring occasionally, until softened, about 10 min. Transfer peppers with slotted spoon to bowl with onions. Add 3 T oil to skillet and cook zucchini with 1/4 t salt over moderate heat, stirring occasionally, until just tender, 6 to 8 min. Transfer zucchini with slotted spoon to bowl with other vegetables. While zucchini is cooking, pat eggplant dry with paper towels. Add remaining oil (about 1/4 cup) to skillet and cook eggplant over moderate heat, stirring occasionally, until softened, 10 to 12 min. Add vegetables, remaining tsp. salt, and black pepper to tomato sauce and simmer, covered, stirring occasionally, until vegetables are very tender, about 1 hr. Cool, uncovered, and serve warm or at room temperature.
Cannon River Meritage Red Beet Risotto
Prepared by Chef's Dick Trotter and Lisa Scribner from Trotter’s Café
1 1/2 C Arborio rice
2 C red beets, shredded
1/2 C shallots, sliced
1 T olive oil
3 T butter oil
1/2 C Cannon River Meritage Red Wine
4 C vegetable or chicken stock (hot)
3 oz parmesan cheese (reserve 2 T for garnish)
salt and pepper to taste
Using a large saute pan, saute beets in 1 T butter and 1 T olive oil for 5 minutes, or until just tender. Put beets aside and in the same pan, saute shallots in 1 T butter for 5 minutes. Add Arborio rice and saute for 2 minutes. Add wine and cook out alcohol. Then add hot stock one ladle at a time, stirring, adding, stirring, adding, etc. Check consistency. When Arborio rice is tender but not mushy, stir in kale mixture, sauteed beets, cheese, 1 T butter, and salt and pepper to taste. Garnish with roasted red and yellow beets, thyme, parsley, and reserved parmesan.
For the kale mixture:
2 T olive oil
1 bunch kale, stems removed and chopped
1 1/2 C crimini mushrooms, sliced
1 C wild rice, cooked in 3 C water for about 40 minutes, before you add to kale
2 T fresh thyme, finely chopped
1 T fresh parsley, finely chopped
Saute kale in olive oil for 5 minutes. Fold in remaining ingredients. Cook for 3-5 more minutes.
For the garnish:
2 T olive oil (just enough to coat the beets)
1 red beet, peeled and 1/2 inch dice
2 yellow beets, peeled and 1/2 inch dice
2 T parmesan, shredded (reserved from above)
salt to taste
fresh thyme and parsley
Toss beets in oil and salt (separately, so the red beet doesn't bleed into the yellow beet). Roast at 450 degrees until tender inside and a little crispy/caramelized on the outside, about 20-30 minutes. Use the roasted beets to garnish the risotto, along with the fresh thyme, parsley, and parmesan.
Yield 4 big servings
Grilled Porcini Crusted Doraisamy Elk Loin with Charred Heirloom Tomato Chutney, "Super-Grain" Pilaf, and Summer Vegetables
For Doraisamy Elk:
1 Doraisamy elk loin (approximately 4 lbs)
3 dried porcini mushrooms, powdered in a coffee grinder
sea salt, to taste
freshly ground pepper, to taste
1/4 tsp cajun seasoning
olive oil, to coat
Going against the grain, slice loin into 1 1/2-inch thick steaks. Season loins with porcini powder, sea salt, freshly cracked pepper, cajun seasoning, and enough olive oil to coat each steak. Marinate and bring to room temperature. Grill to medium rare, approximately 4 minutes a side. Do not overcook.
For super grain pilaf:
1 Tbsp olive oil
1 large portabella mushroom, diced
1 shallot, minced
3 cloves garlic, minced
2 Tbsp celery, finely diced
2 Tbsp carrot, finely diced
1 Tbsp red bell pepper, finely diced
1/4 cup roasted wild rice
1/4 cup freekah rice
2 1/2 cups chicken stock
1/4 cup GABA rice (germinated brown rice), rinsed in cold water
1/8 cup quinoa
salt, to taste
pepper, to taste
1 Tbsp chia seeds
3 Tbsp water, warmed
Heat oil in a large saucepan over medium-low heat. Add mushroom, shallot, garlic, celery, carrot, and red bell pepper, and saute for 5 minutes. Add wild rice and freekah and continue to saute for 3 minutes. Add 2 cups chicken stock, cover, and simmer for 10 minutes over low heat. Add rinsed GABA rice and 1/2 cup of chicken broth. Simmer, covered, for 30 minutes. Add quinoa, cover, and simmer for a final 15 minutes. The quinoa and wild rice should "bloom" at the same time. Season with salt and pepper, to taste.
Whisk together the chia seeds and warm water for several minutes, until a gel is formed. Add chia gel to the rice mixture and stir well.
For charred heirloom tomato chutney:
3 heirloom tomatoes, such as Colorado Purple, German Queen, and Beefsteak, halved
2 Tbsp olive oil
1 Tbsp whole grain mustard
salt and freshly ground pepper, to taste
Cut out tomato stems and use a paring knife to score the opposite ends. Blanch in near boiling water for 1 minute. Transfer quickly to an ice bath. Remove the skins and fillet the flesh of the tomato, removing the seeds. Drizzle with olive oil, then grill the tomato flesh until somewhat charred, approximately 4 minutes on each side.
Pulse the tomato flesh in a processor with salt, pepper, and whole grain mustard.
For grilled vegetables:
2 summer squash, cut into 1/4-inch slices lengthwise
2 zucchini, cut into 1/4-inch slices lengthwise
1/4 cup basil, chopped
1/4 cup olive oil
To make basil infused olive oil, combine basil with olive oil in a saucepot and simmer on low heat for ten minutes.
Brush vegetables with basil infused olive oil and grill over indirect heat for 5 minutes, turning once.
Yields: 8 servings
Roasted Eggplant Roulades with Goat Cheese, Greens, and Heirloom Tomato Sauce
Chef Heather Meyer of Farm to Fork personal chef services prepared this dish using greens, eggplant, and tomatoes from rebelSoil
Yield: 4 servings
Chef Healther's note: This dish came from my love of eggplant and from how many people say they hate eggplant! It's important to choose one that is firm, and the Italian heirloom varieties that rebelSoil grows are less bitter and a great foil to their fantastic myriad of heirloom tomatoes. This dish is great served warm, room temperature, or cold.
2 large eggplant (globe or Italian heirloom)
1/4 c extra virgin olive oil
Preheat oven to 325 degrees F, or heat up your grill (eggplant are great grilled!).
Using a vegetable peeler, partially peel eggplant lengthwise to create zebra stripes, then slice 3/4" thick lengthwise. Brush eggplant slices with extra virgin olive oil, and salt to taste. Place on a sheet tray lined with parchment paper, and bake for 20 minutes, turning over halfway. Make sure they are soft but not falling apart.
If you are grilling eggplant, have a hot grill ready. Place tin foil over 1/2 of the grill, brush with oil, and cook eggplant until soft. Set aside.
For goat cheese filling:
Yield: 2 cups
1 bunch greens (kale, chard, spinach), washed and chopped
1 1/2 c goat cheese
1/2 c fresh herbs, chopped (basil, mint, parsley)
4 green onions, minced
In a pan over medium heat, lightly saute greens in 1 tablespoon extra virgin olive oil.
Mix all filling ingredients in a bowl until well combined. Add salt and pepper, to taste.
Place 2 tablespoons filling onto each eggplant slice, and roll up. Place into a baking dish or platter. Top with fresh tomato sauce (recipe follows) and herbs. Can also be baked, covered, and served warm.
For fresh tomato sauce:
Yield: 2 cups
3-4 large tomatoes, diced
1 clove garlic, crushed
2 T olive oil
6 big, fresh basil leaves, torn
Add all ingredients to a food processor and pulse until chunky. Serve on top of grilled eggplant roulades.
Sauce will last in fridge for 2 days.
Note: This dish can be made ahead. Store eggplant roulades and sauce separately.
Braised Rabbit with Cerignola Olives and Sun Dried Apricots
2 whole rabbits
2 carrots, peeled and roughly chopped
8 celery stalks, roughly chopped
1 medium yellow onion, roughly chopped
4 garlic cloves, whole
2 tomatoes, medium, roughly chopped
4 thyme sprigs, whole
1 1/4 gallons water
1 Tbsp black peppercorns
6 bay leaves
1/4 bunch parsley
Preheat oven to 350 degrees F. Break down the rabbit: cut front and hind quarters off, and bone out the loin (set front and hind quarters and loin aside for later use). Cut remaining carcass into 4 pieces. Place rabbit carcass in roasting pan and roast for 30 minutes. Add carrot, celery, onion, and garlic, and roast for 30 more minutes, or until veggies are browned. Remove veggies and rabbit. Place roasted veggies and rabbit in a large stock pot. Add water. Bring to a simmer. Skim off foam. Add remaining ingredients and simmer for 4 hours. Strain stock through a fine colander and throw out remaining solids.
2-3 Tbsp olive oil
kosher salt and cracked black pepper, for seasoning
rabbit quarters, front and hind only! (Do not cook the loin with this!!!)
1/2 medium onion, roughly chopped
1 carrot, peeled and roughly chopped
3 celery stalks, roughly chopped
3 thyme sprigs, whole
1/2 cup white wine
rabbit stock (from Step 1)
Preheat oven to 350 degrees F. Place olive oil in Dutch oven. Salt and pepper reserved rabbit quarters and brown in a large Dutch oven on medium-high heat, being careful not to burn the rabbit. Remove browned rabbit quarters from pan, place on plate and cover loosely with tin foil. Saute vegetables in the same pan until veggies are caramelized. Remove vegetables and deglaze pan with white wine. Reduce until almost dry. Return caramelized vegetables and rabbit quarters to Dutch oven. Add rabbit stock until ingredients are just covered. (You will have extra rabbit stock. Freeze and save for a later use.) Bring to a boil. Cover with a tight fitting lid and place in oven for 1 to 1 1/2 hours. Remove rabbit, place on a plate and loosely cover with tin foil. Strain and reserve braising liquid. Vegetables can be thrown away.
black pepper, ground
rabbit quarters (from Step 2)
rabbit loin (from Step 1)
1 cup cerignola olives (approximately 24), pitted and halved
1/2 cup sun dried apricot, thinly sliced
1/4 cup Italian parsley, finely chopped
4-6 Tbsp butter, cubed
In the Dutch oven reduce braising liquid by half. Place rabbit quarters and the seasoned uncooked loin in the Dutch oven. Add cerignola olives and apricots to the rabbit. Cover with lid. Place on stove top and braise at medium-high for 10 minutes or until the loin is cooked (Thermometer reads 150 degrees F, or it just looks correct). Remove rabbit, place on a serving platter and loosely cover with tin foil. Reduce braising liquid down to 1 cup. Add butter, Italian parsley, and season to taste. Pour sauce over rabbit. Serve with gnocchi, pasta, vegetables, or on its own.
Yields: 4 servings
Chickpea Crepes with Sprouts, Roasted Squash, Goat Cheese, and a Fried Egg, Drizzled with Balsamic Vinaigrette
Chef Helen Walden of Anodyne Coffeehouse (owned by Theresa Cook) prepared these crepes using produce from Bossy Acres (2013)
For chickpea crepes:
Yields: 5-7 crepes
1 c chickpea flour*
1 c water
pinch of salt
pinch of pepper
1 T oil
Gradually stir water into chickpea flour – a fork or whisk is best for this in order to avoid lumps. Season with salt and pepper. Batter should be thin and smooth. It will thicken as it sits, so add more water as needed.
Heat about 1 T oil in a good nonstick pan on medium-high heat. Test pan with a few drops of batter. If it sizzles, it's ready. Give batter one more stir (it separates easily, so stir to recombine), and pour into pan with a circular motion. You are aiming for a 6” wide crepe. Wait until bubbles form and edges get crispy, then carefully flip crepe (a good rubber or silicone spatula works best) and cook other side. Store on a plate with waxed paper between them – they reheat well.
Helen’s note: Chickpea flour, also called besan or gram flour, is available at specialty stores, health food stores, and ethnic markets (such as Holy Land in Minneapolis). It can also be made by processing chickpeas in a powerful blender (such as a Vita-Mix, or something comparable).
For roasted squash:
1 medium-sized butternut squash, peeled, seeded, and diced in 1/2” cubes
1-2 T oil
salt and freshly ground pepper, to taste
Helen’s note: Butternut squash is my vegetable of choice, but you can substitute whatever you want if you don't like squash. Toss squash pieces with a little oil, salt, and pepper and roast at 400° F for about 25 minutes, checking on them after 20 minutes.
For balsamic vinaigrette:
1 c balsamic vinegar
3 T Dijon mustard
2 T sugar
dash salt and pepper
2 1/3 c oil (I like a 50/50 mix of extra virgin olive oil and a milder oil , such as sunflower)
Combine first four ingredients in a medium mixing bowl. Slowly whisk in oil, pouring it in a steady, thin stream.
sprouts (however many you want)
goat cheese (ditto)
eggs (one per crepe)
Lay crepe on a plate. Top with sprouts, roasted squash, and goat cheese. Fry an egg (I prefer over easy) and drizzle with balsamic vinaigrette.