Archive for the ‘Side Dish’ Category

Rhubarb Chutney

June 4th, 2013 2 Comments
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  Mmm..more things to make with the rhubarb that is popping up all over. You can make almost anything into a chutney.  Chutneys are either raw or cooked, but since this one includes rhubarb it will definitely be cooked! . . . . . Last week’s post had lots of words, this week has very few! .  .   I made a version of this for a small wedding years ago, serving it alongside slices roasted pork loin.   Rhubarb

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Watercress Pepita Pesto

May 21st, 2013 No Comments
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  Green green green—after numerous May snowfalls, finally Spring has erupted into GREEN around here!  And with it I want to eat more green.  I found watercress in a store recently and it seemed like the perfect addition to a Spring dinner.   Watercress grows in our local streams and in the past I have picked it from ones that I think (and hope) are clean (no ‘hot’ manure, no field runoff).  Commercial greens are usually grown hydroponically in alkaline

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Mini Spinach Frittatas

May 14th, 2013 No Comments
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  These little buddies are great for parties (graduation season is approaching…) or you could make them as larger patties and serve them for supper.  They’re even good as leftovers and road food.  Because they have a medium-mild flavor I often serve them with a garlic aioli or a Middle Eastern lemon-garlic dip.  Vehicles for big flavor! . . . As spinach cooks it releases an enormous amount of water.  The spinach needs to be as dry as possible so

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Orange Quinoa Salad with Chicken

May 7th, 2013 1 Comment
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  My sister made this dish for our sister’s weekend and we devoured it—she said that even her finicky teenage boys love it.  The chicken makes it a meal but I’ve also made it without the chicken and it was scrumptious.  When my sister started her new job she found in her office a pile of recipes that someone left behind so we have no idea where the recipe originated, we’re just grateful for this little gem that was in

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Hmong Market Soup

April 23rd, 2013 3 Comments
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  I know I keep saying this…but this soup really truly was one of the favorites at the Deli.  The silky broth texture was such a treat.   My friend Kristen shared many a great recipe with the Deli and Hmong Market Soup was no exception.  It was adapted from a recipe she brought us from Savoring the Seasons Of the Northern Heartland. . .  Fresh ginger is available these days in most grocery stores, but unless you have creative

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Asparagus with Ginger and Cumin

April 16th, 2013 3 Comments
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  I remember years ago on spring mornings my mother and some configuration of us daughters would take walks along the gravel road, making our way to the hallowed spots where asparagus grew wild along the field fencelines.  In late summer the asparagus would of course mature into the tell-tale towering green wisps making these spots NOT so secret, and if passers-by paid attention they might come back the next spring and have their own harvest party.  But in my

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Sweet Potato Pancakes

April 9th, 2013 No Comments
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  In 2009 my friend Liz gave me the book The Artist’s Way.  It was the perfect moment in my life for such an undertaking and I dove into it headfirst, letting it do its magic on me. .   The Artist’s Way is a workbook by Julia Cameron (author, teacher, playwright, filmmaker, composer) about unblocking the Creative—a 12-week program of readings and art-homework to help people retrieve and nourish their inner Artist.  The backbone of her process is the practice

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Beef Nihari GF Samosas

March 26th, 2013 2 Comments
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  Here is the second part to the GF Samosa post I did last year after the Edible Alien Theatre performance: “In Profundus“.   The first post was the vegetarian version and here is the beef option we served on these awesome Rorschach inkblot triangular plates that were made by The Clay Studio and members of DArtCo. . Originating in Muslim kitchens for a meal after the morning prayers, Nihari is a beef stew that is slow cooked with garlic, ginger, chilis

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Beet Feta Salad

March 12th, 2013 3 Comments
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  Recovering from the trip and waiting out the minimal income of the pre-catering season, I’ve been trying to not go to the store unless absolutely necessary (coffee, cream…).   This means scrounging through cupboards, ransacking the refrigerator and rummaging through the freezer to use up whatever inventory can be found. Fortunately I still have a bag of (slightly wrinkly) beets from last fall’s farmer’s market spree, and a block of feta cheese…I wonder how well it will pair with

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Garlic Bruschetta and Dog Story Part 1

January 31st, 2013 3 Comments
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Connections and communications with a couple of canine compatriots gave us an interesting beginning to the Northwoods adventure. . Our home-base hostel-cabin was full last weekend so we were trying to decide what to do when a friend invited us to go with them to the Audubon Environmental Learning Center in northern Minnesota—it was a primitive cabin but we were geared for that.  We couldn’t ski very much because of lack of snow, but we could at least leave town on

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