Confetti salad of kale and rhubarb from Kim Ode’s Rhubarb Renaissance (here’s our own Ode interview and rhubarb tassie recipe), fresh fruit salad, fried rice seasoned with gochujang and miso, Manchurian chicken, garlic stir fried greens, and creamy black bean dip.
Minneapolis-St. Paul and Upper Midwest Food Magazine // Feasting on the Bounty of the Upper Midwest