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.

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.