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.

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.

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.

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.

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 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
jalapeños, 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!

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.  

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.

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.

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!

Chef Lenny Russo from Heartland Restaurant prepared the dish, using ingredients from Cedar Summit Farm

For the roasted garlic:
3 ea. large garlic bulbs
1 c. whole milk
1/2 t. fine sea salt
1/4 t. white pepper, freshly ground

For the soup:
1/4 c. roasted garlic purée
1 pt. heavy cream
1/4 c. court-bouillon or low sodium vegetable broth (see recipe)
2 t. cream sherry
2 t. curry powder
1/2 t. fine sea salt
1/4 t. white pepper, freshly ground
1 ea. bouquet garni consisting of one fresh bay leaf and two sprigs of fresh thyme
2 T. whole unsweetened butter, softened at room temperature

For each plate (may be extended in direct ratio for number of servings desired):
6 oz. curried cream soup (see recipe)
1 t. whole butter
1 oz. court-bouillon 
2 oz. spinach, julienned
1/2 t. garlic, chopped
1/8 t. sea salt
1/8 t. Tellicherry black pepper, freshly ground
1/8 t. ground nutmeg
1/2 t. Marcona almonds or other whole blanched almond, toasted and crushed

Cut the tops off of the garlic bulbs to expose the cloves, and place them root side down in a baking dish. Pour the milk in the dish, and season with the salt and pepper. Cover the dish tightly with a lid or with aluminum foil, and baked the garlic in a preheated 350°f oven for 45 minutes. Remove and allow time to cool. Meanwhile, heat the cream and stock in a non-reactive sauce pot over low to moderate flame. Add the sherry and the bouquet garni, season with the salt and pepper and allow it to simmer for 20 minutes whisking occasionally to prevent scalding. Whisk the garlic along with the spices into the soup. Allow the soup to simmer for 5 more minutes, and remove from the heat. Remove and discard the bouquet garni. Finish the soup by blending in the softened butter making sure it is well incorporated. Set aside. Prepare the spinach by heating the additional butter in a sauté pan over medium heat. Add the spinach and the garlic. Season it with the salt and pepper. Add the additional court-bouillon. When the spinach is sufficiently wilted, mound it in the middle of a serving bowl. Make sure the spinach has some height and isn’t laying flat in the bowl. Ladle the soup around the edge, and sprinkle the almonds on top of the spinach.

Court-Bouillon 2 ea. white onion, peeled and diced 1/4″
3 ea. carrots, peeled and diced 1/4″
1/2 stalk celery, peeled and diced 1/4″
1 ea. medium leek, cleaned and diced 1/4″
1 ea. garlic bulb, quartered
1 ea. bouquet garni consisting of 2 thyme sprigs, 2 marjoram sprigs, 3 parsley sprigs, 1 bay leaf,5 whole allspice, 10 white peppercorns, 10 black peppercorns and 12 fennel seeds
2 T. grape seed oil
1 c. dry white wine

In a stock pot over moderate heat, sweat the vegetables in the grapeseed oil until tender. Add the white wine and the bouquet garni. Fill the pot with one gallon of cold water, and bring it to a boil over high flame. Reduce the heat and simmer for two hours skimming intermittently. Strain through a fine mesh strainer lined with moistened cheese cloth.

Preparation time: 2 1/2 hours
Yield: 1 gallon.

© 2006, Leonard P. Russo