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Fall Greens Salad with Curry Roasted Squash, Blue Cheese, Walnuts, and Apples with Apple Cider Vinaigrette

Chef Craig Sharp prepared this dish using squash from The Horticultural Research Center at the Minnesota Landscape Arboretum

Yield: 4 large salads

Chef Craig's notes: I really love hardy greens in the fall, especially when I can get them from Red at Fox and Fawn Farm; there is something special about the intensity he achieves. I especially like spinach, arugula, mustard greens, and kale for this salad. I tend to lean heavier on arugula and mustard greens, but feel free to blend them to your preference.

You will find the mildly sweet and tangy creaminess of Northern Lights Blue Cheese plays against the spice notes of the curry and arugula. The addition of the toasted walnuts and apples provides a great crunch and a sweetness to this very satisfying salad, but the star is definitely the squash! You can use any variety you like that lends well to baking. There are many good squash growers in the state, but if you are lucky enough to have Jennifer Thull from The Horticultural Research Center at the Minnesota Landscape Arboretum pick one of hers out for you, you are having a good day. She recomended three varieties for this salad, one of which was the Red Kuri.

For salad:

1 oz Smudie's sunflower oil

1 t curry powder

1 Red Kuri squash, diced into 1/2-inch cubes (Buttercup is another delicious variety, which may be easier to find)

1 lb hardy fall greens, cut or torn into 1-inch squares (see Chef Craig's notes)

1 Honeycrisp apple, sliced

4 oz Northern Lights blue cheese, crumbled

1/2 c toasted walnuts

1/4 c apple cider vinaigrette (recipe follows)

salt, to taste


In a warm to hot skillet heat sunflower oil and curry powder together. When curry powder becomes aromatic and starts to toast - but before it begins to smoke - add diced squash and salt (and a little butter, if you're feeling it). Saute squash until surfaces start to turn a sexy caramelly color, then transfer to a lined baking sheet and cook at 350 degrees F for roughly 20 minutes. Squash should come out toasty on the outside and soft with a little bite. Depending on your mood, you can serve the squash warm or cold; it's delicious either way.


To build the salad, cut or rip greens into roughly 1-inch square pieces, leaving arugula and mustard greens whole. Toss with apple slices and apple cider vinaigrette. Add squash. Top with Northern Lights Blue and toasted walnuts.

For apple cider vinaigrette:

1/4 c avocado oil

2 T apple cider vinegar

1 T honey

1 T grainy mustard

salt and pepper, to taste


Combine ingredients and shake well.

Mick's Sizzling Salad

Chef Mick White from Carleton College prepared the dish, using ingredients from Gilbertson Farms


In cold water, wash a mixture of greens (about 4 cups) such as mesculin, spinach, Romaine, and Napa iceberg varieties. Dry well.


Add an assortment of washed vegetables (about 2 cups) such as snow peas, julienned peppers, fresh-roasted corn, tomatoes, asparagus spears, broccoli, julienned onions, or portabella mushrooms.


Top with marinated flank steak and Amablu cheese crumbles (St. Pete's blue cheese made in Minnesota). Dress with vinaigrette.

Meat Marinade for Flank Steak:
1.25 quart salad oil
.75 quart soy sauce
12 oz. Worcestershire sauce
1.5 T salt
1 T pepper
2 T parsley, minced
18 oz. white wine vinegar
6 oz. garlic, crushed
9 oz. fresh lemon juice
2 T dry mustard


Mix all marinade ingredients in a bowl. Add the steak and mix until coated. Cover and refrigerate for six hours or overnight. Grill steak in skillet or on outdoor grill.

Citrus Vinaigrette:
1 T chopped garlic
2 T fresh grated lemon zest
2 T fresh grated orange zest
2 T fresh grated lime zest
.75 C cilantro, fresh and chopped
.75 C fresh lime juice
.75 C fresh lemon juice
1.5 C fresh orange juice
24 oz. olive oil
1.5 tsp salt
1.5 tsp pepper
3 oz. pepper
3 oz. mint leaves, freshly chopped

Chop Chop Salad with Green Goddess Dressing and Grilled Chicken

Chef Lucia Watson from Lucia’s Restaurant prepared the dish, using ingredients from Featherstone Fruits and Vegetables

For the Green Goddess dressing:

1 C vegetable oil

1 C flat leaf parsley (plus more for garnish)

1 C packed watercress, cleaned and de-stemmed

2 Tbs tarragon leaves

1 generous fistful chives

1-2 garlic cloves

2 anchovies, rinsed

juice of 1 lemon

1 Tbs vinegar

1/2 C sour cream

salt and pepper, to taste


Put all the herbs in a blender with the lemon juice, garlic, vinegar, anchovies, and oil. Puree smooth. Whisk the mixture into the sour cream and adjust the texture with a few drops of water if the dressing is too thick. Season with salt and pepper.

For the salad:

2 spears broccoli

2 medium carrots

1 C sugar snap peas

3 scallions, washed

1 C fresh sweet corn

1 fennel bulb

any other garden vegetables

1 bunch arugula, washed

2 grilled chicken breasts


Chop all vegetables very finely and toss together in a bowl. Drizzle with green goddess dressing and arrange sliced grilled chicken on top. Garnish with chopped chives, edible flowers, and cherry tomatoes and serve with a crusty baguette.


Serves 4

Roasted Chicken & Grilled Plum Salad

Chef's Carla Blumberg, Pete Ravinski and Jillian Forte from Chester Creek Cafe prepared the dish, using ingredients from Larry Schultz Organic Farm


3/4 C basil leaves
2 T butter
salt and pepper
1/4 organic free range chicken
3 very ripe plums
2 C spinach
2 C mizuna
1/3 C roasted walnuts
2 oz chevre cheese

2 T balsamic vinegar
1 t honey
1 t orange juice
1/4 C olive oil
salt and peper to taste


Preheat oven to 400°. Chop 1-2 basil leaves and mix with butter and salt and pepper. Stuff basil butter under skin of chicken and roast until center reaches 165° (approx. 15 min). Make dressing while chicken is roasting. Cut plums in half and remove pits, then grill until lightly charred and cut into quarters. When chicken has slightly cooled, remove meat from bones. Tear basil leaves into pieces and place greens in bowl with chicken, plums, walnuts, and crumbled cheese. Drizzle dressing over as needed and enjoy.

"Three Kobachi"

Chef Koshiki Yonemura from Tanpopo Noodle Shop prepared the dish, using ingredients from Community Design Center of MN


Japanese Eggplant and Tomato in Ponzu Sauce with Shiso Ponzu Sauce:

1 c Dark soy sauce
1 c Rice vinegar
2 T Fresh lemon juice (or juice of yuzu)


Mix all the ingredients above in a saucepan (you may simmer all the ingredients with bonito flakes and then strain to get a fuller, richer tasting ponzu sauce). Cool to room temperature and keep in refrigerator.


For the Salad:
2 Japanese eggplants cubed
2 Tomatoes diced

Fry eggplant cubes in 325° oil.


In a large bowl, combine eggplant, tomato, and Ponzu Sauce. Chill in refrigerator. Garnish with shiso leaves or chopped green onions and serve.

Nappa Cabbage in Spicy Vinaigrette
For the Spicy Vinaigrette: 1/4 c Sugar
1 c Rice vinegar
1 T Salt
1 c Sake
1-2 T Chili paste
Small amount of sesame oil
Small amount of light soy sauce


Mix all the ingredients above in a sauce pan. Heat over medium heat until sugar and salt are dissolved. Set aside.

For the Salad:
1 Nappa cabbage cut into 1 inch strips
2 T Sesame oil


Heat medium skillet over medium heat. Add sesame oil and cabbage and sauté until cabbage is soft. Add cabbage to the vinaigrette mixture and refrigerate. Serve chilled.

3 Spinach with Organic Sesame Seeds
1 bunch of organic spinach
1 c toasted organic natural sesame seeds
1-2 t sugar
2 T light (thin) soy sauce
2 T mirin


Blanch spinach and drain excess water well. Set it aside. Using mortar and pestle grind sesame seeds well. Add sugar, light soy, and mirin and grind well to make a paste. Cut blanched spinach in 1 inch length then add to the above mixture. Toss well and serve.

Spicy Lemongrass Aged Sirloin and Bibimbap with Untied's Pickled and Fresh Vegetables and Spicy Garlic Aioli

Chef Angel Luna from 6Smith prepared this dish using vegetables from Untiedt's Vegetable Farm in Waverly

Yield: 6 servings

For marinated steak:
2 T garlic cloves, minced

2 T ginger, peeled and minced

1/4 c lemongrass, minced (about 4" of the white part)

2 T Thai chili pepper, minced

1/4 c fish sauce

1 1/2 c soy sauce

1 1/4 c extra virgin olive oil

1 lb flank steak or top bottom sirloin for more tenderness


In a bowl or large Ziploc bag, combine all ingredients except steak and stir to combine. Add steak and turn over until coated evenly. Marinate in refrigerator 2-4 hours. While steak is marinating, make pickled vegetable and spicy garlic aioli.


For Untiedt's pickled vegetables:

1 T whole black peppercorns

2 T fish sauce

2 T agave nectar

1/2 c lime juice

2 c rice wine vinegar

2 T kosher salt

1 c water

8 oz daikon radish, julienned

8 oz cucumbers, peeled and julienned

8 oz red bell pepper, julienned


Note: You can use any different variety of crunchy vegetables for pickling. Other options include sweet corn kernels, green white, or purple beans, squash, etc.


While steak is marinating, combine peppercorns through water in a bowl. Add vegetables and toss to coat. Place in a jar until ready to serve or store in the refrigerator. The longer you let the vegetables sit in the pickling liquid, the deeper the pickling flavor. Vegetables will last up to 2 weeks in the refrigerator.


About 30 minutes prior to cooking, remove steaks from fridge to bring to room temperature. Heat grill or grill pan over high heat. When hot, add steak to grill (discard remaining marinade) and grill 4-6 minutes per side, depending on desired temperature. 4 minutes would result in medium rare.


For spicy garlic aioli:

2 c mayonnaise

2 T lemon juice

1 T kosher salt

4 garlic cloves, minced

1/4 c hot sriracha sauce

2 T rice vinegar


Add all spicy aioli ingredients to a bowl and stir until well combined. Refrigerate until ready to serve.


For steak bibimbap bowl:

cooked brown rice

red cabbage, shredded

red radishes, sliced

avocados, sliced

Untiedt's Pickled Vegetables (recipe above)

cilantro sprigs

jalapenos, sliced

cooked steak

Spicy Garlic Aioli (recipe above)

lime wedges

sea salt, to taste


When steak is done, heat large skillet over medium heat. Add 1 tablespoon olive oil and saute rice for 2 minutes. Add 1/4 cup water and cover; let steam about 5 minutes, or until rice is heated through and just starting to brown.


When ready to serve, divide rice among 4 bowls. Add cabbage, radish, avocado, pickled veggies, cilantro leaves, and jalapenos in desired amounts to each bowl. Slice steak thinly and place in bowl. Top with spicy aioli, a squeeze of lime, and sea salt to taste. Enjoy!

Wild Acres Farm Smoked Chicken and Summer Vegetable Panzanella Salad

Chef Russell Klein from W.A. Frost prepared the dish, using ingredients from Wild Acres Game Farm


3 oz. romaine
1/2 oz. toasted croutons
1 oz. cucumber, diced 1/4"
1 oz. red bell pepper, diced 1/4"
1 oz. tomato, diced 1/4"
4 ea. black olives, pitted
1/2 oz. red onion, sliced very thin (hold in ice water)
1/2 oz. feta cheese, crumbled
2 oz. red wine vinaigrette (see recipe)
1/2 tsp. fresh oregano, chopped
2 oz. red wine vinaigrette
4 oz. Wild Acres Farm Smoked Chicken


Toss the croutons, cucumbers, tomatoes, onions, and oregano with half of the vinaigrette and season with salt and pepper. Let stand on the side. Add the olives just prior to serving.


Dress the romaine and smoked chicken with the remaining vinaigrette and season with salt and pepper. Plate the romaine and smoked chicken in the center of a chilled plate. Place the marinated vegetables on the top of the romaine and chicken. Crumble feta cheese on top.

Tum Tua: Long Bean Salad

Chef Joe Hatch-Surisook from Sen Yai Sen Lek prepared the dish, using ingredients from Big River Farms


Yield: 4 servings

For sauce/dressing:
1 T tamarind juice
4 T fish sauce
3 T palm sugar, crushed
3 T lime juice

For salad:
6 cloves garlic
4-6 Thai chilies
3 T dried shrimp
1 lb long beans or green beans, cut into 1-inch pieces
1 c cherry tomatoes, halved
1/2 c peanuts, crushed

For garnish/accompaniment:
2 T peanuts, crushed
1 medium cucumber, sliced

Prepare sauce/dressing in a small bowl by combining tamarind juice, fish sauce, palm sugar, and lime juice. Be sure palm sugar is completely dissolved. Set aside. 

Using a Lao-style mortar and pestle (http://importfood.com/claymortarpestle.html), crush garlic and chilies into a rough paste. Add dried shrimp and slightly break down with pestle 15-20 times, incorporating into garlic and chili paste; dried shrimp should be bruised but remain mosty whole and intact. Add cut long beans to mortar and use pestle to bruise and lightly crush. Use a large spoon to assist in stirring and scraping sides of the mortar. Add tomatoes and peanuts to mortar; gently crush with pestle until combined.

Spoon long bean salad onto a serving plate and garnish with crushed peanuts. Serve with sliced cucumbers or other raw vegetable accompaniment.

Alternative preparation method not using mortar and pestle:
Prepare dressing/sauce as instructed.  

Place chopped long beans in 1-gallon Ziploc bag; lightly crush with kitchen mallet or rolling pin. Remove long beans from bag and place in large mixing bowl. Finely chop garlic and Thai chilies, then add to mixing bowl along with dried shrimp, cherry tomatoes, and peanuts. Toss salad until combined. Add dressing and continue to toss salad until thoroughly combined. 

Garnish with additional crushed peanuts. 



Wild Rice, Vegetable Salad with Smoked Trout

Ingredients from Northwoods Organic Produce


1 1/2 c. wild rice
Bring to a boil, turn down and simmer approximately 40 minutes Smoked Trout
3 cups Sweet Corn, blanched
3/4 cup Red Onion, diced and blanched
1 cup Celery, diced
1 cup Fennel, diced small
1/2 - 1 Sweet Red Bell Pepper, diced small
1/4 cup Extra Virgin Olive Oil
2-3 T. Umeboshi Vinegar
2 c. Blueberries (substitute corn if berries are not in season)


Garnish: Lettuce Leaves, Nectarines and Creme Fraiche


Wash and cover wild rice with 4 1/2 cups water. Bring to a boil, then turn down heat and simmer approximately 40 minutes. While wild rice is cooking, prepare vegetables.


Mix all but trout and berries together in together in a large bowl. Garnish with trout and blueberries.

Apple Walnut Field Greens Salad with Warm Brie Dressing

Prepared by Chef Jason Littlefield from Manitou Station


4 oz locally grown spring mix

2 Viking apples, matchstick julienne

2 Duchess apples, matchstick julienne

1/2 C walnuts, shelled

1/2 C sugar

1/2 C tap water

4 oz brie cheese (any good brie will suffice)

8 oz heavy cream

1 oz amontillado sherry

2 fresh bay leaves, if possible

1 T cornstarch

kosher salt and white pepper to taste


1. Heavy bottom 2-qt sauce pot

2. Immersion blender, standing blender

3. Cookie sheet lined with parchment paper

4. Peppermill


Dissolve sugar and water in saucepot. Bring to a boil. Add the walnuts and turn off heat/flame. When cool, spread the walnuts and simple syrup mixture out evenly on a cookie sheet. Roast in a 350 degrees oven for 10 minutes, stirring occasionally. Remove from oven and let cool.


Combine the sherry and cornstarch to make a slurry. In the saucepot, combine the heavy cream, slurry, and bay leaves. Bring to a boil while whisking. Turn off heat and add all the brie. When the dressing has cooled slightly, remove the bay leaves. Using an immersion blender or standing blender, blitz the dressing until smooth.

Presentation suggestion:

Place the field greens on a large entree plate or in a rimmed pasta bowl. Line up all the apple matchsticks and arrange standing upright in the middle of the field greens. Crush the candied walnuts over the salad. Drizzle with the warm brie dressing and enjoy!

Birchwood Cobb Salad with Poached Garlic & Garden Farme Honey Vinaigrette on Arugula & Spinach

Chef's Tracy Singleton and Marshall Paulsen from Birchwood Café prepared the dish, using ingredients from Garden Farme


Poached Wild Acres Chicken:
1 chicken breast
Poaching Liquid:
1 qt chicken stock
1 t lemon juice
1/2 t salt
1/2 t black pepper
few sprigs rosemary
few sprigs thyme
1 t allspice
1 t star anise
1 t cloves
1 t fennel seed, toasted


Bring poaching liquid to a light boil. In a medium-sized bowl with the chicken already in it, pour in poaching liquid and seal with foil for 15 min. Remove chicken breast, transfer to a plate, and allow to cool in the refrigerator. Slice on a bias.

Poached Garlic & Honey Vinaigrette:
1 C garlic, peeled (poached in grapeseed or sunflower oil for 20 min. in 375°F oven, then 20 more min. resting in the oil outside of the oven, then drained)
1 t turmeric
3/4 C honey
1 C cider vinegar
1 C grapeseed or sunflower oil
salt and black pepper to taste


Purée everything with a blender, adding the oil in a slow steady stream.

Add additional ingredients as desired:
Riverbend & Dragsmith Farms arugula & spinach, Fischer Hog Farm bacon, boiled Wild Acres duck egg, Minnesota corn, Featherstone heirloom tomato (diced), chives (minced), red onion (peeled & julienned), Roth Kase horseradish havarti (diced into 1/2-in. cubes)


Remove thick bottom stems of arugula and spinach. Slice bacon into strips or lardons, cook in 375°F oven for 15 min., and strain. Starting with cold water, bring duck egg to a boil. Remove from heat and cover for 10 min. Transfer immediately to ice water. Peel and slice when chilled. Brush peeled ear of corn with melted butter and grill or roast in 375°F oven until golden and slice off the kernels.

Kohlrabi Chop Salad

Chef Brian Hauke from Red Stag Supper Club prepared the dish, using ingredients from Dragsmith Farms


For the Salad:
1 C kohlrabi, sliced
1 C radish, sliced
8 oz Mortadella, cut into strips
4 oz firm sheep's milk cheese
6 oz baby salad greens
For the Vinaigrette (makes 5 servings):
1 ea. shallots, diced
2 T champagne vinegar
1/2 C extra virgin olive oil
1 T ea parsley and chives, chopped


Cover shallots with champagne vinegar. Let sit and allow flavors to blend. Add oil and herbs. Stir vinaigrette before adding to salad.

Puffed Rice:
1 T wild rice
canola oil

Heat the oil to 425˚F (do not exceed) and add rice. Wait for the rice to puff, and float to the surface. Skim rice off the surface of oil and place on paper towels. Season with kosher salt. Repeat until desired quantity of puffed rice is reached.

To serve:
Mix together radish, kohlrabi, Mortadella, and greens, and dress with vinaigrette. Season with salt and pepper. Garnish with the cheese and puffed rice.


Stone’s Throw Urban Farm Seasonal Salad

Hai Truong of Ngon Vietnamese Bistro prepared this salad using seasonal produce from Stone's Throw Urban Farm. (2013)


For dressing:

Yields: about ¾ cup


1 T soy sauce
2 T sesame oil
fresh ginger, peeled and grated, to taste

1 T balsamic vinegar

½ c salad oil
1 t sea salt, or to taste
dash freshly crushed black pepper


Blend ingredients for dressing.


For salad:

filet beans
rice noodles (vermicelli)
gravlox or smoked salmon

Gather above ingredients in desired amounts for about 4 servings. Blanch filet beans by immersing in boiling water for 3 minutes then removing and immediately plunging into ice water to stop the cooking process. Leave in ice water for about 6 minutes before draining. Cook rice noodles in boiling water for 4-5 minutes; run under cold water and let sit until cool.


To serve, toss beans and arugula with dressing. Arrange on plates and top with noodles and gravlox or salmon.

Mixed Green Salad with Thyme Braised Chicken and Raspberry Vinaigrette

Lisa Lindberg from Amboy Cottage Cafe prepared this salad to accompany her Cottage Bread, using ingredients from Whole Grain Milling (Cottage Bread recipe can be found under 'Sides')

For Salad: 

Yield: 2 salads

6 oz boneless, skinless chicken breasts
salt and pepper, to taste
1/2 t dried thyme
2 c fresh Mesclun salad greens 
1 orange, peeled and sliced
10 slices red onion
1 c red and black raspberries
1/2 c candied almond slices
1/2 c raspberry vinaigrette dressing

Place chicken breast in a shallow pan, sprinkle with salt, pepper, and thyme. Add 1 unpeeled garlic clove, and cover with lid. Place on stovetop over a medium low flame and braise until internal temperature is 170 degrees F, about 20-25 minutes. Cool until you can pull meat apart with fingers. Slip garlic from skin, combine with pulled meat and juice.

Place chicken in a bowl and add the rest of the ingredients, mesclu through almonds. Add raspberry vinaigrette dressing. Serve with Cottage Bread.

For Raspberry Vinaigrette:
Yield: about 2 cups

12 oz apple raspberry juice concentrate  
1/2 c olive oil
1 t salt
1/4 t pepper
1/4 c balsamic vinegar
1 garlic clove, smashed

Combine ingredients and shake to mix thoroughly.  


Seared Elk Tip Waldorf Salad with Jeff's Select Gouda and Minnesota Crisp Cider Vinaigrette

Chef/Owner Jeff Labeau from The Depot Bar & Grill prepared the dish, using ingredients from Elk Marketing


For salad:
Yield: 1 serving

4 oz elk tips
handful of spring mix salad greens
1/4 Honey Crisp apple, sliced
1/2 stalk celery, sliced
1 oz craisins
2 oz Caves of Faribault Jeffs' Select Gouda
2 oz walnuts, caramelized (recipe follows)

Sear elk tips over medium heat to medium-rare doneness, about 1 1/2 minutes on each side (do not overcook elk).

Mix remaining ingredients in a bowl. Add dressing, to taste (recipe follows). Arrange elk tips on top.

For vinaigrette:
Yield: about 2 pints

1 c neutral oil
1/2 c apple cider vinegar
1/4 c sugar
3 onion petals
salt and pepper, to taste
1/4 c Minnesota Crisp Hard Cider
1 t mustard

In a blender combine all ingredients except oil. With blender running, slowly add oil and blend until emulsified.

For walnuts:
Yield: approximately 8 oz

1 c walnuts
1/4 c sugar
1 T unsalted butter

Heat a skillet over medium-high heat. Add all ingredients. When the butter starts to melt, stir mixture around continuously until sugar and butter is fully melted and all the nuts are coated, about 5 minutes. 

Turn nuts out onto a parchment sheet and separate so they don't stick together. Let sit for 10 minutes until hardened.