Shelley Holl and B.J. Carpenter, authors of The Minnesota Table: Recipes for Savoring Local Food Throughout the Year, spent a year visiting Minnesota’s farms, ranches, and dairies, and cooking up sophisticated and delicious recipes that celebrate local food and ingredients. But more than just a cookbook, The Minnesota Table, which is packed with gorgeous watercolor illustrations, also offers tips and how-tos on everything from freezing berries to storing and cooking wild rice–great techniques that will have you cooking up (and savoring) healthy, flavorful dishes for your family all-year round.
One of our favorites from The Minnesota Table is an easy-to-make recipe for Minnesota BLT, perfect for a summer day.
Recipe: Minnesota BLTs
The BLT is an all-American sandwich. But new twists on old ingredients can raise it to new heights. Use spicy Hungarian pepper bacon and the best tomatoes you can find.
Makes 4 sandwiches
8 slices white sourdough toast
8 pieces of leaf lettuce, washed and dried
1 large vine-ripened beefsteak tomato, top and bottom trimmed, cut into four equal slices
6-8 slices Hungarian pepper bacon, crisply cooked
1/2 c. mayonnaise, homemade if possible
1. Lay 4 slices of toasted bread on clean cutting surface and spread each slice with a generous amount of mayonnaise.
2. Top each toast slice with 1-2 dried lettuce leaves, followed by one slice of tomato and 1 1/2 crisp slices bacon.
3. Place a dollop of mayonnaise on each slice of bacon; this will secure the top piece of toast. Top with remaining toast slices, pressing down on each.
4. Cut sandwiches on the bias and serve with some pickles.
The Minnesota Table is available at bookstores. Recipe excerpted with permission from Voyageur Press.