Cooking Style: Stovetop

Tilapia Tacos

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PrintTilapia TacosYield 4-6 tacos These classic breaded tilapia tacos are gluten-free and, with a few easy tweaks, dairy-free as well. Made using versatile, budget-friendly tilapia, they’re sure to become a regular in your weekly recipe dinner rotation!   IngredientsFor the tilapia:½ pound (2 fillets) fresh tilapia, cut into 1” strips¼ cup mayonnaise or mayo alternative¾ … Continued

Curried Vegetables with Brown Rice

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PrintCurried Vegetables with Brown Rice Ingredients1 cup brown rice2 cups water¼ cup vegetable oil2 teaspoons curry powder¼ cup ginger, peeled and diced½ jalapeno, seeded and chopped1 onion, thinly sliced5 fingerling potatoes, cut into ½-inch pieces3 medium carrots, cut into ½-inch pieces½ pound sugar snap peas, strings removed1 red bell pepper, cut into ½-inch pieces1 green … Continued

Chef Austin Bartold’s Wild Rice Pilaf

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PrintChef Austin Bartold’s Wild Rice PilafAuthor Austin Bartold One of Minnesota’s tastiest local ingredients, wild rice is the perfect side dish for all your regional favorites, from pan-fried walleye to hot dish. This pilaf was crafted by local chef Austin Bartold and is the ideal companion to his Bison Ribeye Steaks. Ingredients1 cup wild rice¼ … Continued

Miso Cauliflower Steaks

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PrintMiso Cauliflower Steaks There’s a reason people love cauliflower: Not only is it full of fiber, vitamins, and antioxidants, it’s a versatile base for absorbing the flavors you’re craving. This recipe starts with a sweet, tangy, slightly spicy marinade made from miso that adds the perfect touch of umami. Ingredients2½ pounds of cauliflower (roughly 2 … Continued

Charred Green Beans with Celery Root, Corn, and Miso Butter Dressing

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PrintCharred Green Beans with Celery Root, Corn, and Miso Butter Dressing Charring these summer veggies gives them a smoky flavor and enticing crunch. With a bit of savory depth from the miso dressing, this dish delivers complexity without overpowering the unique taste of each individual vegetable. Serve as a side or pair with toasted baguette … Continued

Grilled Cod with Indian-Inspired Grilled Veggies

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PrintGrilled Cod with Indian-Inspired Grilled Veggies What better way to savor summer evenings than cooking outside? Grilling gives this fish and veggie combo a smoky flavor and tantalizing char. IngredientsFor the raita1 cup yogurt2 Tablespoons fresh cilantro, chopped1 Tablespoon fresh mint, minced2 Persian or English cucumbers, shredded1 clove garlic, mashed to a paste½ teaspoon ground … Continued

Springthyme Grain Bowl

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PrintSpringthyme Grain BowlYield 4 servings This fresh, colorful dish starts with our base recipe for chickpeas and farro. Spring favorites like asparagus and peas give it seasonal appeal and the lemony thyme dressing binds it all together with a zesty zing. IngredientsFor the grain bowl:2 beets (any color), sliced paper thin1 bunch asparagus, trimmed2 Tablespoons … Continued

Crostini with Beef and Chimichurri Sauce

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PrintCrostini with Beef and Chimichurri SauceYield 12-14 crostini Finger food doesn’t get much better than this! Mouth-watering local steak, thinly sliced and topped with a creamy, herby, garlicky sauce, is served atop crunchy, toasted baguette slices for an appetizer that’s effortlessly indulgent and delectable. Ingredients1 lb. Peterson flank, sirloin, or tenderloin steak½ teaspoon kosher salt½ … Continued

Creamy Polenta with Mushrooms

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PrintCreamy Polenta with MushroomsYield 4 servings This warming polenta dish is packed with local flavors like R&R Cultivation mushrooms and Superior Fresh Greens, plus herbs and coconut aminos that amp up the umami. IngredientsFor the polenta:3 cups water teaspoon kosher salt1 cup corn grits/polenta2 Tablespoons butter3 oz. grated Parmesan cheese (about 2 cups), plus extra for … Continued