Brim's Grilled 'Sota sandwich was one of the winners that my brother and I tried to replicate at home. It’s the perfect MN State Fair pairing for a Fall lunch!
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Vicki Brunsvold provides two options with this Corn Salad with Feta; one with flank steak. Your perfect summer salad and grilling options!
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Vicki Brunsvold blends three of our favorite ingredients…summer squash, ricotta and pasta! Your Labor Day table just got yummier!
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Laura Frerichs and her team from Loon Organics, prepare their fall crops and offer you a sandwich full of the bounty of summer! Don’t miss Laura’s news from the farm!
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Katie Chin’s Thai Prawn and Mango salad is packed with juicy mango, crunchy peanuts, healthful red bell paper, cucumber and baby greens and lean protein from the shrimp. A perfect summer dish!
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Brenda’s tips from her Spoonriver Cookbook, include serving this topped with an avocado sour cream, alongside a green salad with mango slices and a simple kidney bean recipe. You could substitute black beans or pintos, as well.
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Chef Katie Chin presents an easy way to create a teriyaki favorite. Did you know that in Japanese “Teri” means luster and “Yaki” means grilled? I love this recipe for Teriyaki Chicken because it’s so darn easy you can spend more time with your guests and less time prepping in the kitchen.
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Start cooking this pork loin now! It just gets better with time. You’ll also find Vicki Brunsvold’s recipe for the side of slaw here.
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At its sexiest, it’s like unsheathing a sword. At its most mundane, it’s like squeezing the remnants from a tube of toothpaste. And at its most childish, it resembles a “water weasel,” so says Cadence Chef Joey Elenterio. “Remember, like those water balloons with the valve that you’d fill up and spray?”
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