A Taste of Minnesota in the Summertime.
Here are a few recipes that showcase Minnesota's wide variety of delicious produce. We will continue to add new recipes for more fruits and vegetables when they are in season.
All of the fresh ingredients can be found at the Minneapolis Farmers Market. Enjoy!
3 cups romaine lettuce pieces
1 cup sliced summer squash (use yellow & green zucchini, patty pan,etc.)
¼ cup red bell pepper, chopped chunks
3 tbsp. Pepper grass, coarsely chopped
1/3 cup light Italian dressing
Combine all salad ingredients in large salad bowl. Add dressing just before serving.
2 tbsp. Garlic chives, chopped
1 tbsp. Marjoram leaves
1 tbsp. Thyme
½ tsp. Freshly ground pepper
dash of salt
6 boneless & skinless chicken breast halves
1 (16oz.) can of whole tomatoes or fresh chopped tomatoes
1 medium onion, cut into wedges
1 cup quick rice
¼ cup pimento stuffed green olives, sliced
½ cup dry white wine
Combine garlic chives, marjoram, thyme, pepper and salt. Sprinkle over both sides of chicken. Drain, chopped tomatoes reserving liquid. If necessary, add enough water to tomato liquid to equal 1 ½ cups. Combine tomato liquid and wine in a 10” skillet. Bring to boil. Stir in onion and rice. Arrange chicken over rice, pressing down into rice. Arrange tomatoes over chicken. Cover tightly and simmer 20 minutes until all liquid is absorbed, in about 5 minutes sprinkle with olives.
2 Tbsp. Fresh cilantro leaves, chopped
2 Tbsp. Fresh onion chives, chopped
1 Tbsp. Jalapeno pepper, chopped (optional)
½ cup red sweet pepper, chopped
1 (12 oz.) tub light or fat free cream cheese
Combine all chopped ingredients in a medium size bowl. Add cream cheese. Mix well. Spread onto crackers, tortilla chips or shells, or French bread to be cut when served.
10 to 12 small, new potatoes, washed and halved
1/3 cup olive oil
2 Tbsp. Roasted garlic
3 Tbsp. Rosemary leaves, chopped
In a medium bowl, combine olive oil, rosemary, roasted garlic and potatoes. Mix well. Be sure to cover the potatoes with the oil mixture. Bake at 375 F for 30-40 minutes on a baking sheet.
½ cup sun dried tomatoes
¼ cup olive oil
2 Tbsp. Roasted garlic—minced—4 or 5 cloves
Place basil leaves, sun dried tomatoes, roasted garlic and olive oil into food processor, chop until nearly puree—well blended
Prepare Salmon Plank to be placed into a sauté pan. Add 2/3 cup chicken broth and 2 Tbsp. lemon juice. Smear the pesto on salmon plank as it is braising. Braise salmon until tender—garnish with shredded Parmesan cheese just before serving.
Recipes compliments of Bonnie Dehn from Dehn’s Gardens
