Meal Type: Lunch

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

Spring Udon Bowl

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  PrintSpring Udon Bowl Here in the Upper Midwest, spring starts out chilly. This hearty noodle bowl packs some heat to keep you warm until the weather turns. Full of nourishing local ingredients and sense-tingling seasonal flavors, you won’t want to stop at one bowl. Ingredients1 lb. boneless skinless chicken thighs, sliced in bite-sized pieces2 … Continued

Curried Lentils

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PrintCurried Lentils Ingredients1 cup dried lentils3 cups water or stock ½ teaspoon kosher salt1 teaspoon whole coriander seed, cracked (see note)1 teaspoon red chili flakes1 teaspoon black mustard seeds1 teaspoon turmeric2 teaspoons Garam masala4 Tablespoons coconut oil (or another neutral flavored oil)1 yellow onion, thinly slicedPinch of salt4 garlic cloves, minced1-1½” knob of fresh ginger, peeled … Continued

32-Bean Tacos

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Print32-Bean TacosYield 3 cups of taco filling These easy 32-Bean Tacos are made using dried items from bulk that you can purchase in just the amount you need. Substitute sour cream in the crema with a dairy-free alternative to make your tacos vegan. It’s a great budget-friendly meal. IngredientsFor the crema:½ cup sour cream, Greek … Continued

Cod with Fennel and Orange

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PrintRockfish with Fennel and Orange Ingredients1 – 1½ pounds cod, cut into 2 fillets2 Tablespoons olive oil, divided1 Tablespoon unsalted butter2 large shallots, sliced into rings1-2 small fennel bulbs, trimmed, cored, and thinly sliced. Reserve the fronds for garnish.2 garlic cloves, sliced¼ cup dry white wine or chicken brothPeel and juice from one orange½ teaspoon … Continued

Pork Chops with Cranberry Citrus Chutney

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PrintPork Chops with Cranberry Citrus ChutneyYield 4 chops IngredientsFor the Citrus Cranberry Chutney:1 Tablespoon olive oil1 large shallot, minced 8 ounce bag of frozen cranberries, thawedJuice of one orange¼ cup sugar1 strip of orange peel½ cup of red wine or beef broth1 cinnamon stick2 teaspoons freshly grated gingerSalt and pepper to tasteFor the pork chops:4 ½-inch … Continued

Maurice Wallace’s Southern Blackened Catfish with Sweet Potato Puree and Roasted Beets & Brussels

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PrintMaurice Wallace’s Blackened Catfish with Quinoa, Sweet Potato Puree, and Roasted Beets & BrusselsAuthor Maurice WallaceYield 4-6 Servings Build a satisfying, health-conscious meal by taking a southern classic entree and pairing it with delicious, nutritious side dishes. It’s perfect fall comfort food! Ingredients4-6 catfish fillets (4-6 oz each), rinsed and patted  dryFor the blackening seasoning:4 … Continued

Beth Dooley’s Apple & Squash Salad with Maple Hazelnut Vinaigrette

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PrintBeth Dooley’s Apple & Squash Salad with Maple Hazelnut VinaigretteAuthor Beth DooleyYield 4-6 servings This recipe features locally made hazelnut flour and oil, along with squash, apples, and rye berries — a hearty, vegetarian meal bursting with the flavors of autumn.  This salad can be made a day ahead and refrigerated until ready to serve. … Continued

Austin Bartold’s Walleye Cakes with Pineapple Slaw & Wild Rice Salad

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PrintAustin Bartold’s Walleye Cakes with Pineapple Slaw & Wild Rice SaladAuthor Austin BartoldYield 4-6 servings This delicious dish blends indigenous staples like walleye and wild rice with tropical flavors. The walleye cakes are perfect as an entree, hors d’oeuvre, or on a bun. IngredientsFor the Pineapple Slaw:1 red bell pepper, diced1 cup pineapple, diced1 red … Continued