Minneapolis-St. Paul and Upper Midwest Food Magazine // Feasting on the Bounty of the Upper Midwest
Grain and bean salad with pickled cherry pepper vinaigrette; marinated kohlrabi salad; lemon quinoa with ricotta; raw pea salad with jicama cucumber mint; grilled lamb shwarma; red, white, and blue Mojitos; and smoked trout with gooseberry mayonnaise, grilled wild oyster mushrooms, and garden forage salad.
MorePasta with peas and bacon, crostini, strawberry millet salad, steamed peas with soy sauce, Grandma Renner’s Borscht, spring onion quesadillas, roasted radishes with bagna cauda, no-bake caramel krispies, pasta with pistachios and mint, and slice-and-bake butterscotch cookies.
MoreMoroccan baked onions; snap pea salsa; potato salad with herb yogurt dressing; arugula, feta, and couscous salad; strawberry-mint frango with strawberry-yogurt cream; and mango bread pudding.
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