Are you looking to add a twist to the traditional Thanksgiving feast? Look no further. Aaron Sorenson of Lunds & Byerlys sets us up with a few fun dishes that will have you and your family coming back
for seconds!
Pepper Jelly Brie in Puff Pastry
1 sheet puff pastry, thawed but still cold
2 Tbsp. L&B pepper jelly
1 (8-oz,) wheel of Brie
1 egg, beaten
Crackers and apple slices, for serving
When brandy pops into a conversation, the words that follow often include “sidecar” and “Grandma’s after-dinner drink.” With the craft cocktail scene booming at local watering holes, brandy is slowly making its way out of the wine cellar and into our glasses. But it’s easy to forget that brandy (including cognac and Armagnac) is simply a liquor made by distilling wine, which means that like wine, it’s great in the kitchen, too.
Welcome to Plymouth Magazine’s first food challenge. Inspired by the Food Network show Chopped, the chefs from Rock Elm Tavern, La Cocina de Ana and Kobe were asked to include these four ingredients in their creation: red pepper, corn, zucchini and rice. It’s almost like Chopped, but with a lot less pressure and easier ingredients to incorporate into a meal. Plus, no eliminations here. These meals are all winners!
La Cocina de Ana
Owner Ana Rayas
It can be hard to eat healthy as fall rolls around, but it happens to be an important time to eat well. Jessica Welch, a clinical dietitian at Allina Health, says vitamin D is the most common vitamin that people lack as the weather cools down since they’re less spending time in the sun. She recommends taking a supplement as it can be hard to get enough vitamin D through food alone.
The annual Halloween community event at Jerry’s Foods will have a special spooktacular spin this year as the store welcomes the cast of Stages Theatre Company’s production of Spookley the Square Pumpkin to perform scenes from their popular Halloween show.
Family meals on week nights don’t have to be a bore. Try these great ideas from Maple Grove area residents for each Monday in March. Some of these dishes can be made or prepped the weekend before so that first night of the week can be quick and easy.
It’s the new year and a great time to start eating healthier foods without sacrificing an adventurous palate.
Here’s a recipe from Whole Foods with quinoa, a high protein grain similar to rice or couscous. “Quinoa is a great whole grain substitute,” says Zach Hakala, associate team manager at the Whole Foods in Minnetonka. “It’s filled with nutrients and amino acids and can replace rice in many recipes.”
Zesty Quinoa with Broccoli and Cashews
They are two lovely Norwegian-American ladies, Marge Ellingson and Pam Olson. Both are members of Edina Morningside Community Church, who decided (“We were asked,” emphasizes Olson) to participate in a church-wide program called Morningside U, where participants share their talents with the community. Others before them had taught memoir writing and cartoon drawing. What was requested of Ellingson and Olson was a tutorial on how to make lefse, a soft Norwegian flatbread cooked on a griddle and made with potatoes, flour, butter and milk or cream.
Edina resident Pam Olson shares her recipe for a traditional Scandinavian holiday cake. For the more adventurous Nordic kitchen enthusiast, hop on over to our story about lefse making here.
Scandinavian Almond Cake
Ingredients:
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