If you've enjoyed the Awesome Chicken Salad at the Chequamegon Food Co-op, you're in luck -- this is an adaptation of that same recipe! Thank you to them for sharing it with us!
2 lbs. Chicken Breast
1 Tablespoon Olive Oil
1 1/2 teaspoon White Pepper
1 1/2 teaspoon Salt
3/4 teaspoon Curry Powder
1/4 Bunch Scallions, chopped
1/2 Cup Celery, chopped
1/4 Cup Dried Cranberries, chopped
1 1/2 Cups cooked Wild Rice (1/2 Cup dried Wild Rice)
1/4 Cup toasted Walnuts, chopped
1 Cup Mayo
1 Tablespoon Lemon Juice
1 1/2 Tablespoons Curry Powder
1. Preheat the oven to 350 degrees F.
2. Mix the olive oil, white pepper, salt, and 3/4 teaspoon curry powder together and spread on the chicken breast. Cook until the chicken has reached 165 degrees F, or is fully cooked.
3. When the chicken is done, remove it from the baking pan and let it cool. After it has cooled, chop the chicken into small cubes, or your preferred size, and place in a large bowl.
4. While the chicken is cooking or cooling, chop the scallions, celery, dried cranberries, and walnuts. Mix with the wild rice.
5. In a separate bowl, mix the mayo, lemon juice, and 1 1/2 Tablespoons of curry powder to form a sauce.
6. Add the chopped vegetables and wild rice mixture to the chopped chicken and mix well in a large bowl. Then stir in the sauce until it is evenly spread throughout the salad.
7. Refrigerate until use and enjoy!
Yield: 3.5 lbs
Try this North Indian dish with a Lake Superior twist - fresh and local spinach!
2 lbs. Fresh Spinach
1 teaspoon Turmeric
1/2 teaspoon Cayenne
1 teaspoon Salt
3 Tablespoons plus 1 1/2 Tablespoons of Olive Oil
12 oz. of Paneer (This is an Indian cheese that can be found at the Chequamegon Food Co-op)
1 Medium Yellow or White Onion
1 Tablespoon of Fresh Grated Ginger, or Ginger Powder
4 Cloves of Garlic
1 Large Serrano Pepper (or other hot pepper of your choice) (This is optional if you don't want it spicy)
1/2 teaspoon Garam Masala
2 teaspoons Ground Coriander
1 teaspoon Ground Cumin
1/2 Cup Water
1/2 Cup Tetzner's Whole Milk or local yogurt of your choice
1. In a large bowl, whisk together the turmeric, cayenne, salt, and 3 teaspoons of coconut oil (first melt the coconut oil on low heat in a small sauce pan if it has solidified in our cool climate).
2. Cut the paneer into 1 inch cubes.
3. Gently add the paneer cubes into the bowl of spices and oil. Gently toss them, taking care not to break the cubes too much, and let the paneer marinade while you continue with the recipe.
4. Sauté the spinach in a skillet on low-medium heat with a little more coconut oil so that it doesn't burn. Stir often, and cook the spinach until it is all wilted and soft.
5. Puree the spinach in a food processor or you may chop it very finely.
6. Place a skillet over medium heat, and add the paneer as it heats.
7. Give the pan a toss in a few minutes - you want the paneer cubes to brown on at least one side each. Continue to fry the paneer for another minute or so, and then remove the paneer from the pan and place on a plate.
8. Add 1 1/2 Tablespoons of coconut oil to the pan, and then sauté the onion, ginger, garlic, and spicy pepper. You want everything to be a golden brown, so let it sauté for at least 15 minutes. If it looks like it is burning, you may add a little water.
9. Add the Garam Masala, coriander, and cumin. If you haven't done it already, add a little water to keep the spices from burning. Stir continuously for 3-5 minutes until the smell of each spice blends together.
10. Add the spinach and mix well.
11. Add 1/2 Cup water and a little salt. Stir well and let it cook with the lid off for 5 minutes.
12. Turn the heat off. Add the whole milk or yogurt slowly, while you continuously stir so that it doesn't curdle. Once it is well mixed you may add the paneer.
13. Turn the heat back on, and let it cook with the lid on for about 5 minutes or until everything is warmed through.
This is often enjoyed by scooping it off your plate with Indian Flatbread - enjoy!
Food Processor (optional)
Measuring Cups (1/2 Cup)
Measuring Spoons (1/2 teaspoon, 1 teaspoon, 1 Tablespoon)
2 lbs. Potatoes
1/4 cup Unbleached Flour (You may use a gluten-free substitiute, if preferred)
1/4 cup Grated Cheese
6 Tablespoons Butter
1 Pound Smoked Fish
1 Pound Whitefish
2 Cups Tetzner's Milk
2 Hard-boiled Eggs
A dash of Ground Black Pepper
A dash of salt
A few sprigs of Parsley
1. Preheat the oven to 400 degrees F.
2. Peel the potatoes and put them in a saucepan of water to boil.
3. Cut the fish into about 1 inch square chunks.
4. Chop the hard-boiled eggs and parsley.
5. Melt 4 Tablespoons of butter in another saucepan over low heat. Add the flour and stir until it forms a thick paste to make a white sauce.
6. Gradually stir the milk into the butter-flour mixture. Cook over a low heat, stirring as it thickens.
7. Add parsley, salt, and pepper to the white sauce.
8. When the potatoes have cooked, drain and mash them.
9. Stir in the rest of the butter, a little milk, a dash of salt, and a dash of pepper into the potatoes.
10. Put the fish and chopped egg into your baking dish. Pour the sauce over them. Spoon the potatoe on top and sprinkle with cheese.
11. Bake the pie for about 30 minutes, until the potato topping is an even golden brown and crisp around the edges. Serve it with a green vegetable, such as broccoli or peas. Enjoy!
Thank you to Angela Wilkes for this recipe in The Children's Step-by-Step Cook Book: A Complete Cookery Course for Children.
This recipe is a great one to use with all the local fresh produce that you can get your hands on, since most of these ingredients are often ready to be harvested at the same time!
10 lbs. Tomatoes (20 small tomatoes or 10 large tomatoes)
2 lbs. Green or Red Peppers
2 lbs. Onions
1 Bulb Fennel
6 Cloves of Garlic
1/2 Cup Basil
2 Tablespoons fresh Oregano
1 Tablespoon fresh Thyme
1/3 Cup Balsamic Vinegar
1/3 Cup Olive Oil
A dash of Black Ground Pepper
A dash of Salt
1. Put the olive oil, onions, fennel, and green/red peppers in a pot, and cook on medium heat until the onions are soft, stirring occasionally.
2. Wash the tomatoes, and cut out any bad spots.
3. Place the tomatoes in a food processor or use an immersion blender to puree. (If you prefer extra chunky tomato sauce, you may skip this step and roughly cup the tomatoes to your desired size.)
4. When the onions and other veggies have cooked long enough to soften, add the tomatoes and garlic to the pot.
5. Add the basil, oregano, thyme, balsamic vinegar, ground pepper, and salt to the tomato sauce.
6. Bring to a boil and then let it simmer until it reaches your desired thickness. stirring occasionally (30 minutes to several hours).
7. Add to your favorite pizza, pasta dish, or other creation, or you may freeze or can the sauce for use later. Enjoy!
Long Stirring Spoon
Measuring Cups (1/2 and 1/3)
Tablespoon Measuring Spoon
Food Processor or Immersion Blender (Optional, but suggested)
1 Cup Whote Wheat Flour
1 Cup Cornmeal
1/2 teaspoon Salt
2 teaspoons Baking Powder
1/4 Cup Maple Syrup
1/4 Cup Plain Yogurt
3/4 Cup Milk
1 Cup Whole Kernel Fresh or Frozen Corn
1. Preheat oven to 400 degrees.
2. Find all of your tools and equipment.
3. In a large bowl, combine the dry ingredients.
4. In a medium bowl, mix the wet ingredients.
5. Add the wet ingredients to the dry ingredients and mix well.
6. Fold in 1 cup of whole kernel fresh or frozen corn.
7. Grease muffin pan, or line muffin pan with paper liners.
8. Spoon in muffin batter until cups are 3/4 full.
9. Bake muffins for 20 minutes, or until golden brown.
10. Allow muffins to cool on a wire rack for 5 minutes.
11. Serve with a pat of butter, honey, or maple syrup and enjoy!
Yield: 1 dozen muffins
Tools and Equipment:
Measuring Spoons (1/2 teaspoon and 1 teaspoon)
Measuring Cup (1 Cup)
Liquid Measuring Cup
Difficulty rating: 2 chefs' hats (out of 5)
Jonboy says: "Living on the largest of the Great lakes is a fantastic thing. And one of the best reasons why is access to the varied fish species that call Lake Superior home: lake trout, walleye, salmon, and my favorite, whitefish. Ever wondered about some quick and easy ways to prepare whitefish? Well, come on into my kitchen and we’ll whip up some tasty whitefish tacos. Here’s what you’ll need."
Start the process by heating some olive oil in a frying pan. Lightly dredge your fillets in flour and place them in the pan with the garlic, salt and pepper, and brown sugar. Cook until golden brown and then flip over to cook the other side. Add your cilantro and turn off your heat. The fish should be flaky, not translucent. Now you can heat up your tortillas and start creating your soft tacos. Have your beans and rice warmed up, and place all the remaining ingredients inside your tortillas. Fold as you please and dig in. Easy, huh?
Inspired by Chef Jonboy of Penokee Mountain Foods in Marengo, WI
Difficulty rating: 1 chefs' hat (out of 5)
Prep Time: 20 minutes
This recipe comes down to one thing: garden fresh cherry tomatoes, preferably Sun Gold cherry tomatoes. The recipe is easy to make, is great on a hot summer day, and the kids absolutely devour it!
Cook the pasta and drain. While the pasta is hot add the lemon juice, lemon rind, oil, salt and pepper. When cooled add cheese and tomatoes. Get it while you can.
Difficulty rating: 2 chef's hats (out of 5)
Prep/Total Time: 30 minutes
Rub pork with pepper; cut pork into 1-in. cubes. In a large nonstick skillet, heat oil over medium heat. Add pork; cook and stir 8-10 minutes or until no longer pink.
Meanwhile, in a large pot, bring water to a boil. Stir in orzo and salt; cook, uncovered, 8 minutes. Stir in spinach; cook 45-60 seconds longer or until orzo is tender and spinach is wilted. Drain.
Add tomatoes to pork; heat through.
Stir in orzo mixture and cheese.
Salt to taste. Feta is pretty salty, so you will not need much.
Photo and recipe inspiration by Jamey Penney-Ritter of Bemused Design and Photography in Washburn, WI
Difficulty rating: 5 chef's hat (out of 5)
Note: This recipe must be prepared in advance.
Noreen says: "This recipe was featured in a Star Tribune “Table Talk” Blog Post by Rick Nelson on June 2, 2011. At Coco’s we make our fruit bread puddings after first berry harvest, starting with rhubarb bread pudding in the spring, then strawberries, raspberries, and finally blueberry-almond-white chocolate. In mid-January, we break out our stash of locally grown, frozen fruit to make our bread pudding, which makes all of our local customers happy. Most regular Coco customers loiter around waiting for the bread pudding to come out of the oven about 1 p.m."
For strawberry swirl:
To prepare custard: In a large bowl, whisk together eggs, sugar, half and half and vanilla extract. Slice bread, then tear slices in half. Add bread to custard (coating all bread with custard) and let mixture sit at room temperature for at least 30 minutes.
To prepare strawberry swirl: Rinse, stem, hull and slice strawberries, cutting in halves for small berries, quarters for larger berries. In a saucepan over low heat, combine strawberries and sugar and cook, stirring occasionally, until juice from strawberries is released and berries are cooked but still hold their shape. In a small bowl, whisk together cornstarch and water. When strawberry mixture comes to a boil, drizzle in cornstarch mixture, stirring constantly. Remove from heat.
Preheat oven to 350 degrees. Spoon custard mixture into a 9x9-inch baking pan. Spoon strawberry swirl over top of custard. Using a knife, cut swirl patterns into bread, allowing strawberry mixture to seep into bread. Cover with aluminum foil. Place pan in a larger 2” deep pan to create a water bath. Place pans in oven. Fill outer pan about 2/3 full with extremely hot tap water. Bake for 30 minutes. Remove aluminum foil and continue baking until bread pudding is brown and puffs slightly, about 30 minutes. Remove from oven, remove pan from water bath to a wire rack and cool at least 15 minutes.
To prepare icing: In bowl of an electric mixer on medium-high speed, combine cream cheese and butter and beat until smooth, about 2 minutes. Reduce speed to low and add powdered sugar until incorporated. Add vanilla extract and salt. Increase speed to medium and beat until icing is smooth. Transfer icing to a microwave-safe container and cook 30 seconds to 1 minute, until mixture is thin. Remove from oven, stir with spoon and drizzle icing over bread pudding. Serve immediately (and refrigerate any leftovers).
Recipe from Noreen Ovadia of Coco's Cafe and Bakery in Washburn, WI
Difficulty rating: 2 chef's hats (out of 5)
Prep Time: 35 minutes
Cook Time: 45 minutes
Another recipe that uses lots of fresh garden veggies. Pack your salad to go for an easy evening picnic on the beach.
Add beans to a large sauce pot and add enough water to cover beans by 1 inch of water and bring to a boil. Once boiling reduce to a simmer. Continue to simmer for 35 minutes or until tender.
While beans are cooking, remove seeds from tomatoes, bell pepper, and jalapeno. Dice tomatoes, bell pepper, jalapeno, onion, and cilantro and set aside.
Remove husk and silk from corn. Hold corn upright on a cutting board and carefully cut kernels off the cob. Dice zucchini and mix with corn and chili powder. Heat oil in a small skillet over medium heat. Add corn mixture and cook until zucchini starts to brown, about 10 minutes. Add to tomato mixture.
Drain beans and run under cold water until cool. Add 1 1/2 cups of cooked beans to the tomato mixture and save the rest for another meal, such as Jonboy’s Whitefish Tacos. Add lime juice, salt, and pepper to mixture and stir until all ingredients are evenly distributed.
Mix into or serve over your favorite cooked grain (warm or cold) such as quinoa, rice, or couscous. Dice avocado and sprinkle on top. Refrigerate leftovers in a covered container up to 3 days.
Inspired by Owen Maroney
Local Foods Recipes
A collection of meals and snacks that are healthy, tasty, easy-to-prepare, culturally-significant, and feature seasonal, locally-sourced ingredients.
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