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
salt


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

Equipment:

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!