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Lost Lake Cornbread

Chef Timothy Fischer from Lost Lake Lodge prepared the dish, using ingredients from Federated Co-ops


1/2 lb Fresh grist cornmeal
1/2 lb Flour from roller mill (fine grind)
1 1/4 c Roasted Minnesota sweet corn kernels
1/2 c Masa harina
1/2 c Granulated sugar
2 T Baking powder
1 t Kosher salt
1/2 c Shortening
1 1/4 c Buttermilk
5 Whole eggs


Combine cornmeal, flour, corn, masa, sugar, baking powder and salt. Mix well. Cut in shortening until well blended. Whisk eggs in separate bowl to break them. Add buttermilk and mix until combined. Slowly add buttermilk and egg blend to the dry ingredients, while mixing. Mix until smooth (but do not over mix). Pour into greased, floured pan or mold until three-fourths full. Bake in preheated 375° oven until golden brown, about 30 minutes.

Wild Mushroom Frigasse with Jalapeño and Honey Glazed Onions

Chef Matt Schoeller from Signatures Restaurant prepared the dish


For the frigasse:
2 lb wild mushrooms
1 onion
2 cloves garlic
2 oz. butter
1 cup red wine
1 t fresh marjoram
1/4 c heavy cream


Sweat mushrooms, onions, and garlic in butter. And red wine and reduce by half. Add cream and reduce to thicken. Toss in the fresh herbs.

For the polenta:
1 c corn grits
3 c water
2 T butter
handful of grated good hard cheese (parmesan or similar)
pinch sea salt
pinch cracked pepper


Bring water to a boil and whisk in the grits. Simmer covered on very low heat for a minimum of 30 min. Fold in the remaining ingredients and spread out in a baking pan 1" thick. Chill until firm. Remove polenta from pan and place into a hot oven to reheat and crisp up.

For the onions:
8 small onions (not pearls but cipollini or smaller type onion)
1 jalapeño pepper fine dice
1/4 c honey


Blend honey and the jalapeño and drizzle over onions. Place in low oven covered and roast until soft.

Creamed Corn-Corn Bread Smothered with Slow-Cooked Local Red Beans

Chef Alex Roberts from Restaurant Alma prepared the dish, using ingredients from Cedar Summit Farms

Creamed Corn-Corn Bread
2 1/4 C all-purpose flour
2 C cornmeal
2 1/2 T baking powder
2 t salt
1/2 C sugar
4 eggs, beaten
3 C buttermilk
1/2 C unsalted butter, melted
1 C creamed corn (1 C sweet corn simmered in ½ C cream for 10 min., pureed) or canned


Combine dry ingredients in a mixing bowl. Add beaten eggs, buttermilk, and melted butter. Mix thoroughly, fold in creamed corn. Bake in buttered muffin pan at 400˚ for about 20 min. or until a toothpick comes out clean when inserted and removed.


Slow-Cooked Local Red Beans
2 C red beans or pinto beans, brought to a near boil & soaked overnight, room temp.
1/4 C bacon, chopped
1 T olive oil
onion mixture (pureed in food processor):
1/2 C onion,
1/2 C green pepper
3 cloves garlic
1 T tomato paste
1/2 t ground cumin
1 t fresh thyme
½ T salt
1 t black pepper
1 t oregano
6 c cold water
2 T white wine vinegar
1/2 C smoked ham hock or smoked ham
salt to taste


Rinse soaked beans. Sauté bacon in olive oil at medium heat to render fat, then add onion mixture and cook gently for about 5 min. Add tomato paste, cumin, thyme, salt, pepper & oregano and a little water and simmer gently for 5 min. until the tomato paste starts to fry. Add the beans, water and vinegar, bring to a boil then cook at a medium rolling boil. Cook until very tender, cooking time varies. Add more water if necessary. Add diced ham in the last 15 min. of cooking. Taste for and adjust salt after ham is cooked. The beans are done when tender and starting to fall apart. Remember: we can always add more salt but cannot take it out!!!

Summer Corn & Farro Cakes with Feta Vinaigrette and Pickled Vegetables


For farro cakes:

6 cups cooked and chilled farro
1 cup yellow onion, diced
2 Tbsp garlic, minced
3 Tbsp fresh rosemary, chopped
2 cups fresh sweet corn
juice of 1 lemon
3/4 cup grated Parmesan
3/4 cup all-purpose flour
1/4 cup hummus (Zellas uses roasted garlic hummus)
3 Tbsp butter
2 Tbsp canola oil
salt and pepper, to taste


In a heavy-bottomed pot, melt butter over medium-low heat. Add onion and sweat until translucent. Add garlic and rosemary; cook another 2 minutes. Add corn and lemon juice; cook another 2 minutes. Add farro to onion mixture and stir to combine. Add flour, hummus, and cheese, and stir to form a batter. Season with salt and pepper. Remove from heat.


Using your hands or a mold, form batter into 6-ounce patties. (At this point, you may freeze or refrigerate for later use.) Heat oil in a nonstick pan over medium-high heat. Gently place your cake in the pan to sear. When the first side is golden brown around the edges, flip the cake and reduce heat to medium-low to finish cooking. Enjoy with feta vinaigrette on fresh garden greens, and a side of pickled veggies.

For feta vinaigrette:

1/4 cup feta cheese, crumbled
1/2 cup red wine vinegar
1 1/2 cups olive oil
2 Tbsp fresh mint leaves, chopped
2 Tbsp fresh rosemary, chopped
salt and pepper, to taste


Add feta to a food processor (or blender) and pulse to form a powder. Add red wine vinegar and pulse to combine. While machine is running, slowly add olive oil. Add herbs and season with salt and pepper. Pulse to combine.


Feta vinaigrette stores well for one week in the refrigerator. Shake well to reincorporate ingredients.

For pickled vegetables:

1 medium red onion, thinly sliced
1 fennel bulb, thinly sliced
1 bunch radishes, thinly sliced
cider vinegar
rice wine vinegar


Place sliced vegetables in a glass container equipped with a lid and enough space for plenty of liquid. Pour rice wine vinegar and cider vinegar (equal parts) over sliced vegetables until covered completely. Cover and chill for 2 hours. Drain vinegar and reserve for another use.


Store "pickles" up to 5 days in the refrigerator.


Yields: 12 cakes

Minnesota Street Corn

Chef David Bredesen of Forager Brewery in Rochester prepared this side dish using cheese from Capra Nera Creamery in Altura.


For aioli:

Yield: 2 cups


1 whole egg

4 medium cloves garlic, peeled and smashed

2 t freshly squeezed lemon juice

1/2 c canola oil

1/2 c beef marrow/fat at room temperature

salt, to taste


Combine egg, garlic, and lemon juice in a food processor. With machine running, slowly drizzle in canola oil and beef marrow/fat; blend until emulsified. Add splash of water if aioli is too thick for your liking. Salt, to taste.


For corn:

Yield: 12-14 servings


12-14 ears of corn

24 oz Capra Nera cheese, shredded


Heat grill to high heat. Grill corn in husk about 15-20 minutes, turning occasionally. Remove from grill; allow to cool 2-3 minutes. Remove husks. To serve, drizzle each cob of corn with approximately 1 ounce aioli and sprinkle with 2 ounces Capra Nera cheese.



Oven Roasted Elm Creek Veggies Asaparagus with Villa Rustica Olive Oil, Sauce Gribiche, Garlic Scape Pesto, Welcome Meats Bacon Powder N' Cherry Lane Farms Micro Lemon Balm

Chef Owner Seth Lintelman of Cup N' Saucer in Sherburn prepared this dish using asparagus from Elm Creek Veggies

Yield: 4 servings as a side dish

For asparagus:

1 lb asparagus, trimmed

Villa Rustica olive oil

salt, to taste

fresh ground black pepper, to taste

micro lemon balm, for garnish

Liberally coat asparagus in Villa Rustica olive oil (or any other high quality extra virgin olive oil) n' season with salt and fresh ground black pepper. Lay asparagus on a baking sheet in a single layer n' roast at 400 degrees F for 10 minutes or until tender n' starting to brown; time is dependent on size of asparagus.

For sauce gribiche:

1/2 t salt

1 T Dijon mustard

1 T red wine vinegar

3 T olive oil

1 T capers

2 cornichons, finely chopped

1 hard-boiled egg, finely chopped

1 T chopped parsley

pinch of red chili flakes

freshly ground pepper


In a bowl, mix all ingredients together except parsley. Taste and adjust seasonings to your liking. When ready to serve, mix in parsley.


For garlic scape pesto:

1 c chopped garlic scapes (or 2/3 c finely chopped chives, plus 1/3 c finely chopped garlic)

3/4 c olive oil

1/2 c finely grated Parmesan

1/3 c roasted, salted cashews


Pulse garlic scapes, oil, Parmesan n' cashews in a food processor until finely chopped. Season with salt and pepper.


For bacon powder:

3 T bacon fat

1 c tapioca maltodextrin

salt, to taste


The process of transforming bacon fat into powder is very simple. First, ensure the bacon fat is chilled but still liquid. Then, mix with tapioca maltodextrin in a food processor. To make a "fluffier" powder add more tapioca maltodextrin. Season to taste with salt.


To plate:

Place warmed roasted asparagus on the bottom of a serving dish. Top with sauce gribiche n' garlic scape pesto. Garnish with bacon powder and fresh micro lemon balm.


Sausage with Peppers, Onions, and Tomatoes

Chef Chris Serio from U of M Morris prepared the dish, using ingredients from Pastures A' Plenty


2 lbs. Kielbasa Sausage
2 large yellow onions, julienne
1 large green bell pepper, julienne
1 large red bell pepper, julienne
2 large fresh tomatoes, cut into wedges
1 T. olive oil
1 tsp. salt and pepper mix
1 tsp. dried oregano


Pre-heat electric fry pan to 300°. Add olive oil and sausage to pan and grill until lightly browned. Add peppers, onions, and seasonings. Cook until softened. Add tomatoes and cook until hot (155°).

Cottage Bread

Lisa Lindberg from Amboy Cottage Cafe prepared the dish, using ingredients from Whole Grain Milling

1 c mashed potato or sweet potato
3 c water
2 c milk
3 T local honey
2 c old fashioned oatmeal
2 T dry yeast
6 c Whole Grain Milling wheat bread flour, divided
1 c pumpernickel rye flour
1 1/2 T sea salt
1/2 c melted Hope Dairy butter plus 1/4 c softened butter, divided
3 c all-purpose white flour
3 T olive oil

Place mashed potato in glass pitcher with 2 cups water. Microwave 3 minutes. Add milk and honey.

In a large bowl combine oatmeal, dry yeast, 4 cups Whole Grain Milling wheat bread flour, and pumpernickel flour in a large bowl. Pour water mixture over flour mixture; whisk well.

Allow mixture to rest 10 minutes, then add salt and 1/2 cup butter. Stir to combine. Fold in remaining 2 cups wheat flour, starting with 1 cup. Add in the next cup slowly and stop when the batter is very stiff. Turn it out onto a board and knead in more flour. Knead about 400-500 times - this is great exercise! Dough should handle well and feel elastic when finished. 

Oil large bowl, then turn dough ball over in bowl to coat. Set in a warm place to rise until doubled, about an hour. 

Shape into 4 European/baguette style loaves and place on oiled sheet pans. Slash and slather tops with softened butter. Let rest for 10 minutes. Bake at 375 degrees F for 45 minutes until loaves tap hollow. Cool on rack. 

*Yield: 4 loaves

*Extra loaves can be wrapped in plastic and frozen.

Note: Lisa prepared this bread alongside the Mixed Green Salad with Thyme Braised Chicken and Raspberry Vinaigrette found in our "Salad" recipe section. 


Maple Glazed Yam and Apples with Cider Reduction

Chef Paul Lynch from FireLake Restaurant prepared the dish, using ingredients from Pepin Heights Orchard


3 lbs Tart cooking apples (approx. 6)
1 lb Yams
1/8 c Brown sugar
3 T Maple syrup
10 T Butter, unsalted
1 T Rosemary, chopped
Salt & White pepper


Peel, core, and slice apples, and cut slices in half. Peel yams, cut in half end to end, then slice 3/8" thick (creating half circles). Alternate 1 slice of yam with 2 slices apples in baking pan. Drizzle with maple syrup and chopped rosemary. Sprinkle with salt and pepper. Cover with aluminum foil and bake at 350° for one hour. When tender, remove from oven and drain remaining liquid. Reserve liquid for cider reduction glaze.

Cider Reduction:

1 qt Cider vinegar
1 c Sugar
1 gal Apple cider


In a heavy bottom pot, melt sugar over medium high heat. When sugar is melted (careful not to burn), add cider vinegar and reduce liquid to 2 cups. Add apple cider and reduce to 48 ounces. Mix 2 parts cider reduction with 1 part yam and apple cooking liquid. Drizzle over cooked apples and yams.

Roasted Potato Galette

Chef Nathalie Johnson from Signature Café prepared the dish, using ingredients from Northwoods Organic Produce


6 large white russet or red potatoes, 3 lbs. peeled
2 c organic heavy whipping cream
4 c fresh spinach, chard, arugula, or dark greens washed well
3 minced cloves
1 c high quality dry aged cheese; parmesan or dry jack
Salt and pepper to taste


Cook potatoes until tender, but not mushy. Cool quickly by placing in an ice bath. Shred potatoes into hash brown consistency. Mix all ingredients with potatoes in a large bowl, tossing lightly. Add heavy whipping cream by the quarter cup to ensure consistency of potatoes is creamy and well coated. Mixture should be very moist. Fill a 3 quart casserole dish with potato mixture. Top with more dry aged cheese and dot with butter. Bake uncovered at 400°f for 40 minutes until lightly browned on top. Cool 15 minutes, to firm mixture, before serving. Cut into wedges or spooned out onto plate. Serves about 12.


For a complete meal, add your favorite local ham or sausage. An alternative is to add squash, or other local vegetables.


Chef Taelyn Lang from Cook St. Paul prepared this side using vegetables from Urban Roots


Yield: about 2.5 quarts


3 T sesame seeds

5 inches ginger

1 large onion, peeled

2 heads garlic, peeled

2 large heads napa cabbage, cut into 3-inch strips

1 large daikon radish, cut into disks

5 large carrots, julienned

4-8 serrano chili peppers, cut into thin rounds

3 bunches green onions, cut into 2-inch lengths

2 c Korean chili flakes (gochugaru)

kosher salt


Preheat oven to 350 degrees F. Toast sesame seeds on cookie sheet for about 7 minutes until lightly golden.


Combine ginger, onion, and garlic in a food processor and puree into a paste. Set aside.


Cut all remaining vegetables; mix together with sesame seeds in a large bowl or bus tub.


Place another bowl onto a scale and tare out the weight. Transfer vegetables into bowl, then obtain the total weight.


Figure out your ratio: for every 5 pounds of product, use 3 Tablespoons kosher salt.


Sprinkle salt and Korean chili flakes over vegetables, then massage them in forcefully, scrunching as you go. Add onion/garlic/ginger puree to vegetable mix; combine thoroughly.


Let sit for 10 minutes; stir occasionally.


Now for the magic: transfer entire mixture into a well-sanitized fermenting crock*. Pack in tightly, punching down as you go.


Place stone weights directly onto vegetables. Ensure there is enough released liquid to cover vegetable mixture completely. If there isn't, check back in 30 minutes. If there still isn't, remove stones and massage mixture for an additional 5 minutes. Replace stones.


Place lid on crock and let sit at room temperature for 3 days.


After 3 days, mix vegetables well and pack into nonreactive containers; seal tightly and store in the refrigerator for up to 1 month.


Chef Taelyn's note: Getting the right ratio is very important when you ferment. If you have the right ratio, you can apply this "recipe" to many different ferments and have them turn out perfectly. It's more about understanding the technique than following a recipe.


*Fermenting crocks can be purchased locally at Eggplant Urban Farm Supply in St. Paul. Alternatively, two identical buckets that "nest" will also work. Simply put kimchi in one bucket and cover directly with plastic wrap. Place the second bucket on top and fill half way with water to weigh down/press the vegetables.


Ratatouille in a Roasted Acorn Squash

Chef Donna Lovett from Marriott City Center prepared the dish, using ingredients from Axdahl’s Farm


1/2 C olive oil
6 oz. onion diced 1/4 in.
2 cloves garlic, chopped
3 oz. each cleaned red and green bell peppers, diced 1/4 in.
1 oz. tomato paste
6 oz. trimmed, raw eggplant, diced 1/4 in.
3 oz. each trimmed zuccini and yellow squash diced 1/4 in.
1 t fresh thyme, chopped
salt and black ground pepper to taste


In a saucepan heat the olive oil and over medium heat saute the onion and garlic until translucent. Add the peppers and saute for 2-3 minutes. Add the tomato paste and cook for another 3 minutes. Add zucchini, squash, and eggplant. Season with salt, pepper, and thyme and continue to cook on medium heat until the vegetables are done. Cool down and store refrigerated until needed for services. Reheat, adjust seasoning if necessary and serve as directed.

Morel, Spring Vegetable, Hazelnut, Wild Rice Orzotto

Chef Judi Barsness from Chez Jude prepared the dish, using ingredients from Hidden Stream Farm


2 C cooked wild rice
1 C cooked orzo
1/2 C butter
1/2 C spring ramps or leeks, white part only sliced
1 t garlic, minced
1/2 lb asparagus, trimmed, cut in 1/2-in. sections
2 baby green top carrots, diced
3 C morel and shitake mushrooms, sliced/quartered
3 sprigs fresh thyme
1/4 C fresh rosemary and parsley, chopped
1/4 C toasted hazelnuts, coarsely chopped
1/2 C cream sherry
1/2+ C parmesan cheese, shredded
salt, pepper, grated parmesan cheese to taste


Cook rice, orzo separately, each in good chicken or vegetable stock or broth (ratio 2:1). Melt butter, sauté ramps/leek and minced garlic until soft and translucent. Add asparagus, carrots, mushrooms, and herbs. Cook until soft and juices are gone. Stir in cooked rice, orzo, and toasted hazelnuts. Add cream sherry and cook until 1 T remains. Stir in parmesan cheese. Season to taste with salt pepper herbs additional grated parmesan. Serves 8.

Winter Vegetables with Sage Polenta

Chef's Danny Schwartzman and Kay Taylor from Common Roots Café prepared the dish, using ingredients from Riverbend Farm


4 C water
3 T butter
2 C polenta
1/2 C parmesan, shredded
3 T sage, chopped
salt and pepper to taste


Bring water to a boil in a medium sauté pan. Add butter and turn heat to medium. Slowly whisk in polenta until it thickens. Add shredded parmesan or local hard cheese of your choice, sage, and stir until smooth. Remove from heat and spread polenta 1/2-in. thick on a cookie sheet to cool and harden. Once cooled, cut into triangles.

Winter Squash and Black Eyed Peas
1/2 winter squash
olive oil
salt and pepper to taste
2 C dry black eyed peas, washed and soaked in water overnight
2 garlic cloves, chopped
1/2 yellow onion, chopped
2 carrots
1 bay leaf
1 T paprika
1 T cumin
vegetable stock


Peel half a winter squash and cut into half-in. cubes. Toss lightly in olive oil and a pinch of salt and pepper. Bake at 350˚F on a cookie sheet for 15 min. Rinse off soaked black eyed peas. Mince garlic and sauté in olive oil. Add black eyed peas, onions, squash, carrots, bay leaf, paprika, and cumin. Stir and add enough vegetable stock to cover. Bring to a slow boil. Cook beans until tender. Season with salt and pepper to taste.

1 C celery, chopped
1 yellow onion, chopped
1/2 C roasted red pepper
2 cloves garlic, chopped
1 bay leaf
1 t thyme
1 can whole peeled tomatoes
1 t cayenne pepper
1 t hot sauce
1/4 C parsley, chopped
olive oil


In medium sauce pan, lightly sauté vegetables (except parsley), garlic, and herbs. Purée tomatoes and add to pan. Stir and bring a slow simmer. Let simmer for 1 to 2 hrs., stirring frequently. Add cayenne pepper, hot sauce, and salt and pepper to taste. Remove from heat and let cool. Once cooled to near room temperature, add chopped parsley.

To serve:
Place polenta triangles on plate. Spoon squash and black eyed peas over polenta and spread sauce around base of plate.

Roasted Harvest Vegetable Platter with Trio of Sunflower Sauces


6-8 green-top carrots, halved lengthwise
4-6 small beets, cut into wedges
1 head cauliflower, cut into medium florets
2 handfuls green beans
2 zucchini, cut into 3/4" rounds
2 sweet potatoes, peeled and cut into 3/4" wedges
1 eggplant, cut into 3/4" wedges
1 bunch kale
4-6 oz sunflower oil
salt and pepper


Preheat oven to 400 degrees. Toss carrots with enough oil to coat lightly. Sprinkle with salt and pepper, then spread evenly on a roasting pan, being sure to allow space around the individual pieces. Proceed in a similar manner with remaining vegetables.


Roast all vegetables until they get a little caramelized around their edges. The root vegetables can be started before softer vegetables and will take about twice as long to cook, 30-40 minutes. Allow each vegetable to cool to room temperature as they come out of the oven. Arrange on a large platter.

For sunflower mayonnaise:

Yields: 1 1/2 cups

2 egg yolks
1 cup unrefined sunflower oil
1/2 cup canola oil
1 Tbsp lemon juice
1/2 tsp dry mustard
salt and pepper


Beat yolks with lemon juice, mustard, salt and pepper. Continue beating rapidly while incorporating the oil into the yolk mixture. Adjust salt and thin as desired with lemon juice.

For sunflower harissa aioli:

Yields: 1/2 cup

1/2 cup sunflower mayonnaise
1/2-1 Tbsp Harissa Sauce
1 small clove garlic, finely minced
salt and pepper, to taste

Mix all ingredients together.

For sunflower saffron lemon mayonnaise:

Yields: 1/2 cup

large pinch saffron, soaked in a bit of warm water
1 Tbsp preserved lemon, finely minced
1/2 cup sunflower mayonnaise


Mix all ingredients together.


Egg Bhuna

Owner Ruhel Islam of Gandhi Mahal prepared the Egg Bhuna using eggs from the Women's Environmental Institute.


Yield: 2-3 servings


6 eggs, hard boiled and peeled

1 T cooking oil

1 pinch turmeric powder

1 t panch puran (all purpose Indian spice mix)

1 medium onion, chopped

salt, to taste

1/2 t curry powder

1/2 t Garam Masala powder

cumin powder, to garnish

chopped cilantro, to garnish


Heat oil over medium heat. Fry hard boiled eggs in oil until golden brown. Remove from pan and set aside, reserving oil.


Add turmeric and panch puran to reserved oil. Add chopped onions and salt. Stir to combine, then simmer until golden brown and caramelized.


Add curry powder and Garam Masala; mix well. Remove pan from stove.


Cut eggs in half and place in a serving dish. Pour curried onion mixture over eggs. Garnish with pinch of cumin powder and chopped cilantro. Serve with rice, naan, vegetable side dish, or salad.