Minneapolis-St. Paul and Upper Midwest Food Magazine // Feasting on the Bounty of the Upper Midwest
ratatouille
The Corpse Reviver and Recipe Roundup
Tomato salad with red onion, dill, and feta, the corpse reviver, chili oil for cooking and chili oil for seasoning (yes, they’re different), ratatouille gratin, herby chicken skewers with cucumber mint yogurt dipping sauce, and fried zucchini blossoms.
MoreRatatouille and Recipe Roundup
Canadian bacon and wild rice quiche, all day lemon curd tart, Abstract Artist’s Salad, moussaka, ratatouille with a poached egg, and Talk Show Salad.
MoreWeeknight Ratatouille and Recipe Roundup
Weeknight ratatouille, wild rice and candy cap mushroom scones, Swiss chard potstickers and edamame succotash, pan-grilled tomato and feta salad with vinaigrette, and raw beet salad with pistachio mint pesto.
MoreSeptember 25 Recipe Roundup
Beef and bean chili with lime and cilantro (plus a rant about UPS), cheesy cauliflower pancakes, grilled ratatouille, and Ukrainian cheese buttons (AKA pyrohy). And if you’re curious about the recipe for happiness, try this: Marry your best friend, particularly when she cracks you up on a daily basis. Happy birthday, Becca. Let’s go apple […]
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