Bite Of MN
Looking for more ways to infuse vegetables into your diet? A stir-fry is a quick and easy way to do it. Plus, it’s a great opportunity to use bits and pieces of vegetables left in the crisper drawer.
It is cold. There’s no denying that we’ve been experiencing some cold temperatures lately, causing our bodies to crave warm comfort food.
Let me share my blueberry picking struggles from this past Saturday. Don’t worry, it isn’t too dramatic or long, but it was a good reminder of how flexible one needs to be when seeking out seasonal produce.
I’m always on the hunt for hidden food gems throughout the Twin Cities. Whether it’s a farmer’s market in the dead of winter or a roadside farm stand, I like to share my good finds. One such find is the University of Minnesota’s dairy salesroom.
At a recent barbecue, we threw slices of summer squash in a plastic bag with some herbs to quickly marinate before grilling. It’s easy to transport and easy to dispose of when finished. You don’t need a recipe for this but I’ve included instructions below.
Rhubarb is one of my favorite spring snacks. I enjoy the crisp and tart flavor and since it’s packed with water, it makes for a healthy snack. However, I ruin the healthiness by dipping it in salt so I eat it in moderation and try to be mindful of how much salt I put on the plate in the first place.
For the last couple of summers, we’ve been receiving a salmon share from Sitka Salmon and it has been wonderful. Not only do we receive five pounds of salmon each month, we also received an early registration gift of smoked salmon belly, which I was quite excited about and had never tried before.
Happy Holidays! Thanksgiving went off without a hitch and was full of food and family. We did two Thanksgivings this year — one with turkey and one with ham so that offered some variety over the two days of heavy eating.
Each year we have a garden (a patio container garden), and each year we rush to use or preserve everything at the end of the season. This year we’ve been pretty good about preserving as we go along: using basil in pepper jelly, drying herbs while at their peak flavor, and being diligent about picking cherry tomatoes as soon as they are ripe. It’s been a great season.
We’re just a couple of weeks into football season, so it’s time to think about dishes that are easy to eat while watching the game. Football season or not, we tend to graze in our house on Sundays, using up odds and ends of what is left in the fridge and pantry, so we’re well conditioned for the graze-fest that the football season brings.
It was a busy weekend at the market with an abundance of colorful produce at every turn. Crates of melons, bushels of tomatoes and peppers, and plenty of green made up the color palate as I walked the aisles of the Minneapolis Farmers Market. After making the roasted sun gold tomato sauce last week, I had to make another batch for my upcoming book club/birthday celebration and was on the hunt for sun gold tomatoes. Luckily I found them at Rolf’s Produce and dashed home to make more sauce for one of my favorite zucchini recipes from 101 Cookbooks.
Last week McCormick presented the 2012 Flavor Forecast to the members of Home Economists in Business, HEIB for short. The forecast highlights six themes in flavor trends for the new year and it calls out veggies as one of the top trends.
If you follow the Minneapolis Farmers Market, you’ve likely seen promotions for their product of the week — cauliflower.
As expected around this time in the summer, cherry tomatoes are overflowing and we’re experiencing the same thin in our garden.
Since I work on the west side of the Twin Cities, I was envious of my food-loving friends who raved about their food truck lunches in downtown St. Paul. Everything looked so good and when my husband texted me saying he was trying Gastrotruck, I knew I had to try it for myself.
Spring onions are simple yet essential items in summer meal preparation and are readily available at farmers markets in the Twin Cities.
In preparation for the long weekend, I put together my to-do list and a top priority is planting.
Based on the comments from the last post, there appears to be a lot of breakfast eaters in the Bite of Minnesota readership. Since I can’t make the Baked Aporridgy every day, I turn to another oat-infused standard for breakfast: granola.
Every day, magazines and television shows are talking about a new superfood. Blueberries and spinach have had their time to shine and now the spotlight is on kale. It just so happens that I like kale a lot and try to incorporate it into my diet as much as possible.
As a typical Minnesotan, I talk about the weather a lot. Sometimes I marvel at the beauty of freshly fallen snow and other times I curse it.
How did you spend your time during this weekend’s blizzard? I was happy to have nowhere to go and spent a lot of time in my kitchen cooking up treats, snacks, and all around good food. It also gave me a chance to assess the contents of my cupboards and make use of some canned goods.