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Difficulty rating: 2 chef's hat (out of 5)
Other vegetables could be used in this simple pasta if asparagus is not available. Carrots, broccoli, and/or spinach are some options. Think of this part of the recipe like a stir fry, where you would sauté first the vegetables that would take the longest (such as onions and carrots), then add other things that would cook quickly (such as spinach). Ingredients:
Directions: In a medium sized fry pan on a medium heat, sauté onions in oil until you can pierce them with a fork. Add asparagus, and put a lid on the pan. Cook asparagus about 5 minutes, until nearly done (a fork pierces outer layer of asparagus, but does not easily go all the way through the spear). Lid can be removed towards the end of cooking. In the meantime, bring a pot of water to boil and cook spaghetti according to package directions. When done, drain, and put back into pot. Add diced ham to onion and asparagus and heat through, about 4 minutes, with frequent stirring. Assemble all the ingredients in the pot with the spaghetti. At this time you can add half and half to make a creamy sort of sauce. Add parmesan cheese, and serve immediately. Serve with carrot sticks or a green salad. Inspired by Caroline Perkins of Drummond, WI
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Difficulty rating: 1 chef's hat (out of 5)
Prep Time: 5 minutes Cooking Time: 15 minutes Find local berries and sweeteners at your local farmer’s market, or venture over to Bayfield to pick-your-own berries and pick up a jar of Highland Valley Farm’s local honey or maple syrup to use in this recipe as well. Ingredients:
Directions: Preheat oven to 350F. Place brie on an ovenproof plate and place in oven for 15 minutes—the goal is to warm brie throughout but not to "melt" it. After removing plate from oven top the brie with honey or syrup and berries. Enjoy with crackers or a warm, crusty baguette from your local baker! Inspired by Michael Stanitis of Sassy Nanny Farmstead Cheese in Herbster, WI Difficulty rating: 1 chef's hat (out of 5)
Ingredients:
Directions: In small bowl combine cheese, pesto, pepper relish, and salt and pepper. Gently fold ingredients together with spatula being careful not to over-mix, just enough to incorporate ingredients. To serve, you can either put the spread in a festive bowl or take a piece of saran wrap and put the mixture on the wrap, fold up all ends and gently form a log shape, then put on a plate and decorate with available garnish. Serve with a warm, crusty baguette from a local bakery! Inspired by Michael Stanitis of Sassy Nanny Farmstead Cheese in Herbster, WI Difficulty rating: 1 chef's hat (out of 5)
This is a great recipe to use up that leftover Easter ham as well as last summer’s surplus of vegetables in your freezer, to make room for the coming harvest season. Ingredients:
Directions: Place ingredients in a crockpot in order given. Pour boiling water over until just covered. Cook on high heat setting for 5-6 hours or on low for 10-12 hours. Remove the ham bone before serving. Serve with bread and cheese. |
Local Foods Recipes
A collection of meals and snacks that are healthy, tasty, easy-to-prepare, culturally-significant, and feature seasonal, locally-sourced ingredients. Recipes by Month
April 2019
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