Entries by Website Design Minneapolis MN

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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 oil6 oz. onion diced 1/4 in.2 cloves garlic, chopped3 oz. each cleaned red and green bell peppers, diced 1/4 in.1 oz. tomato paste6 oz. trimmed, raw eggplant, diced 1/4 in.3 oz. each trimmed zuccini and yellow squash […]

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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 […]

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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, […]

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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, minced2 T ginger, peeled and minced1/4 c lemongrass, minced (about 4″ of the white part)2 T Thai chili pepper, minced1/4 c fish sauce1 1/2 c soy sauce1 1/4 c extra […]

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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 salads6 oz boneless, skinless chicken breastssalt and pepper, to taste1/2 t dried thyme2 c fresh Mesclun salad greens 1 orange, peeled and sliced10 slices […]

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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, sliced1 C radish, sliced8 oz Mortadella, cut into strips4 oz firm sheep’s milk cheese6 oz baby salad greensFor the Vinaigrette (makes 5 servings):1 ea. shallots, diced2 T champagne vinegar1/2 C extra virgin olive oil1 […]

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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 breastPoaching Liquid:1 qt chicken stock1 t lemon juice1/2 t salt1/2 t black pepperfew sprigs rosemaryfew sprigs thyme1 t allspice1 t star anise1 t cloves1 t fennel seed, toasted Bring poaching liquid to a […]

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Apple Walnut Field Greens Salad with Warm Brie Dressing

Prepared by Chef Jason Littlefield from Manitou Station 4 oz locally grown spring mix2 Viking apples, matchstick julienne2 Duchess apples, matchstick julienne1/2 C walnuts, shelled1/2 C sugar1/2 C tap water4 oz brie cheese (any good brie will suffice)8 oz heavy cream1 oz amontillado sherry2 fresh bay leaves, if possible1 T cornstarchkosher salt and white pepper […]