Hibiscus Horchata

Sweeten and flavor this homemade horchata to your liking with a deep red hibiscus-infused honey syrup. Use the leftover syrup in cocktails or drizzle over morning pancakes. Makes 4 servings   Ingredients 1 cup white rice 1 cup slivered almonds 4 cups water 1 tsp. cinnamon zest of 1 lime pinch of salt 1 Tbsp. … Continued

Local Summer Salad with Asparagus & Pink Peppercorn Vinaigrette

Look for the freshest local greens in store and use a combination of what’s in season. You can also omit the greens and make a delicious asparagus salad or side dish. Serves 4 Ingredients 1 head butter lettuce, mache, baby arugula and other tender local greens 1 bunch asparagus, trimmed 4 eggs Parmesan, shaved Pink … Continued

Twisted Pineapple and Coconut Cocktail

A perfect weekend cocktail featuring local Twisted Shrub, made with fresh pineapples and fiery habanero peppers to create the perfect balance of sweet and heat. We recommend Plantation 3 Stars, a blend of rums from three islands: Trinidad (rum aged two or three years), Barbados (young rum), and Jamaica (old rum). Simply omit the rum to make this … Continued

Blueberry Lemon Julep Cocktail

Twisted Shrub combines apple cider vinegar and cane sugar with plump, ripe blueberries and fresh yellow lemons to create an incredibly deep, complex, sweet, tart and delicious shrub. Paired with fresh fruit and J. Carver bourbon, made locally in Waconia, Minnesota, for a local summer cocktail. Makes 1 drink Ingredients 2 oz. bourbon, such as J. Carver 1 … Continued

Watercress, Ricotta & Hazelnut Tartines

Foraged Minnesota watercress is newly in season and paired with local sourdough bread to make delicious, savory tartines. Use half slices of bread or baguette slices to make these into an summer night appetizer. Watercress Pesto Ingredients  1 bunch watercress 1 cup parsley leaves 1 clove garlic ½ cup olive oil kosher salt black pepper, freshly … Continued

Cannelini Beans & Collard Greens in Tomato-Coriander Butter

This rustic vegetarian dish can also be served atop crostini as a winter bruschetta. Use olive oil in place of the butter to make this vegan. Ingredients ¼ cup (4 Tbsp) unsalted butter 1 small red onion, thinly sliced lengthwise 1/2 tsp coriander seeds 4 cloves garlic, minced 1 Tbsp. Field Day olive oil 2 … Continued

Pork Shoulder & Tomato Soup with Crème Fraîche

Photo Credit: Brooke Martin A hearty, but fresh soup that is perfect for short winter days. Serve crusty bread slathered with cultured butter on the side. For a bit of heat, add a spoonful of sriracha at the end. Serves 4 generously Ingredients 2 lb boneless pork shoulder, cut into 1 inch pieces sea salt 2 Tbsp … Continued