Locavore Meal Ideas
(as heard on the June 20 "Fresh & Local" show)
Hobo Potatoes (courtesy of Bonnie Dehn, from Herbs in a Minnesota Kitchen)
8 small potatoes
2 tablespoons butter
2 to 3 sprigs of mint
2 tablespoons chopped chives
1 teaspoon water
Place potatoes and butter on a sheet of aluminum foil.
Sprinkle chives on top of potatoes.
Lay mint sprigs across the top and sprinkle with water.
Cover tightly with foil.
Bake in preheated 350 degree over for 25 minutes.
To barbecue, place on grill for 20 to 30 minutes.
(as heard on the May 23 "Fresh & Local" show)
Minnesota
Spring
Asparagus and Rhubarb Recipes
Asparagus with Sliced Almonds & Romano Cheese
3 tablespoons of butter
1 pound asparagus, trimmed
½ cup sliced almonds
2/3 cup of Romano cheese
Melt butter in a large skillet over medium-high heat. Add asparagus, cook, stirring, about 4 minutes. Stir in almonds and Romano cheese, cook until the cheese is slightly browned, about 3 to 6 minutes.
Sautéed Garlic Asparagus
4 tablespoons of butter
1-1 ½ pounds of trimmed asparagus
4 cloves of garlic, minced
Melt butter in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender.
Low Sugar Rhubarb/Strawberry Crumble
4 cups fresh diced rhubarb
1 pint strawberries, cleaned & sliced
2 tablespoons of honey
1 cup rolled oats
½ cup packed brown sugar
¼ cup softened butter
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F
In a medium bowl, stir together the rhubarb, strawberries & honey. Transfer to a shallow baking dish. In the same bowl, stir together the oats, brown sugar and cinnamon. Mix in the butter until crumbly, spread over the top of the fruit.
Bake for 40 minutes in the preheated oven, until rhubarb is tender and the topping is toasted. Serve Warm with cream if desired.
Springtime Rhubarb Pie
Crust:
½ cup butter
1 Tablespoon grated orange rind
1 cup of flour
1 Tablespoon of sugar
Mix to dough stage, spread on bottom of 9” pie plate
Filling:
1 lb. Or 3-4 cups of diced rhubarb
1 cup sugar ( raw organic sugar can be used)
¼ cup of flour
Mix and pour into pastry shell. Bake at 425 for 10 minutes. Reduce heat to 350 and add next filling:
8 oz. Cream cheese
½ cup sugar
1 egg
Beet till creamy. Pour over rhubarb and continue baking for 3-40 minutes.
Optional topping:
½ cup sour cream
1 Tablespoon sugar
1 Tablespoon grated orange peel
