The Spoonriver Cookbook [electronic resource].

ISBN:

9780816680344

Title:

Author:

Langton, Brenda.

Personal Author:

Langton, Brenda.

Publication Information:

Minneapolis : University of Minnesota Press, 2012.

Physical Description:

1 online resource (278 p.)

General Note:

Description based upon print version of record.

Contents:

Cover; Contents; Acknowledgments; Introduction; Mill City Farmers Market; Appetizers; Radish and Herb Butter Canapés; Sesame Butter and Miso Pâté; Hummus; Roasted Sweet Pepper, Walnut, and Pomegranate Spread; White Bean and Sun-Dried Tomato Dip; Yogurt Herb Dip; Roasted Eggplant Salsa; Baba Ghanoush; Caponata; Sunflower Pesto; Black Olive-Walnut Tapenade; Warmed Spiced Olives; Green Olive Tapenade; Shrimp Quesadillas with Coconut Cilantro Salsa; Smoked Salmon Quesadillas; Butternut Squash-Chipotle Quesadillas; Soups; Vegetable Stock; Melon Mint Soup; Cold Split Pea Soup with Mint; Gazpacho

Cucumber Dill SoupAsparagus Soup; Beet Borscht; Carrot Soup; Roasted Tomato Soup; ROASTING FRESH TOMATOES; Ginger Squash Soup; Corn Chowder; Golden Potage; Kale and Potato Soup; Roasted Potato-Garlic Soup; Squash and Wild Rice Soup; Quinoa Corn Soup; Golden Grain Soup; Tim's Miso Soup; Split Pea-Kale Soup; Lentil Barley Vegetable Soup; Black-Eyed Pea Soup with Greens; Lemon-Lima Bean Soup; Minestrone; Black Bean Soup; Pinto Bean-Lime Soup; Red Bean Mushroom Soup; Tomato White Bean Soup; Chickpea Pumpkin Soup; White Bean and Squash Soup; Matzo Ball Soup; Turkey Wild Rice Soup

Red Lentil Vegetable SoupSalads; Basil Honey Dressing; Pomegranate Dressing; POMEGRANATE MOLASSES; Oil-Free Dressing; Sesame Vinaigrette; White Balsamic Vinaigrette; Citrus Vinaigrette; SALADS AND HOMEMADE DRESSING; Caesar Salad Dressing; Greek Black-Eyed Pea Salad; Lentil and Mint Salad; SANDRA JEAN'S HERB FARM; Orzo Pistachio Salad; White Bean Tuna Salad; Shaved Vegetable Salad; Wild Rice, Vegetable, and Smoked Trout Salad; Cranberry Pear Chutney; Arame with Carrots and Sesame; Wakame Cucumber Salad; Grains, Beans, and Vegetables; Cooking Rice and Grains; Cooking Beans and Legumes

Brown Rice and Barley PilafBuckwheat and Rice Pilaf; Wild Rice Pilaf; WILD RICE; Couscous Pilaf; Jasmine Rice and Quinoa Pilaf; Millet with Basmati Rice; Maple-Ginger Red Beans; Moroccan Chickpeas with Tomatoes; Cannellini Beans; Kidney Beans and Green Onions; Stewed Lentils; Edamame; Edamame and Corn Succotash; Braised Kale with Balsamic Vinegar; GREENS; Swiss Chard with Garlic and Red Pepper Flakes; Braised Yams, Onions, and Broccoli; Cabbage with Fennel Seeds; Braised Broccoli and Garlic; Stovetop Caramelized Onions and Squash; NISTLER FARMS; Baked Winter Squash; Parsnips and Yams

Roasted PotatoesEntrées; East Indian Curry with Red Lentils; Butternut Squash, Vegetable, and White Bean Gratin; Couscous Platter with Grilled Vegetables; Broccoli and Winter Squash Sauté over Couscous; Broccoli and Potato Vegetable Pie; Provence Vegetable Tart; Italian Pistou; Roasted Winter Vegetable Stew; LOON ORGANICS; Baby Lima Beans with Polenta; Sweet Corn, Rice, and Pumpkin Seed Loaf; Squash Risotto; Mock Duck Sloppy Janes; Mock Duck Tacos; Mushroom Tempeh Stroganoff; Tomato Porcini Sauce with Chicken and Pasta; Soba Noodles with Vegetables; Black Bean Chili; Lentil Vegetable Loaf

Buttermilk Crepes with Ricotta and Vegetables

Subject Term:

Cooking (Natural foods).

International cooking.

Natural foods.

Spoonriver Restaurant (Minneapolis, Minn.).

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2012

Publication Information:

Minneapolis : University of Minnesota Press, 2012.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.302	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

For nearly forty years, Brenda Langton has been one of the most recognizable guiding lights of Twin Cities organic dining, from the earliest days at the Commonplace Cooperative Restaurant to her award-winning establishments Cafe Kardamena and the beloved Cafe Brenda. Always ahead of the curve when it comes to serving local, organic, and vegetarian cuisine, in 2006 she opened the acclaimed Spoonriver restaurant in downtown Minneapolis while at the same time founding the Mill City Farmers Market, a unique urban market offering local, sustainable, and organic produce along with pasture-raised meats, eggs, and farmstead cheeses. Spoonriver and the Mill City Farmers Market have from the very beginning been entwinedOCoBrenda and her restaurants have always relied on the finest, freshest local produce as the foundation for her seasonal menus. The Spoonriver Cookbook is a tribute to these two landmark institutions as well as a presentation of the vision and philosophy behind SpoonriverOCOs delicious creations and their remarkable chef. With her longtime friend and coauthor Margaret Stuart, Brenda has compiled a flavorful variety of SpoonriverOCOs offerings from quick-cooking one-pot dishes to simple and scrumptious vegetable sides, legume recipes, and whole-grain preparations. Spoonriver appeals to a broad palate, and its cookbook includes tantalizing recipes for grass-fed beef, lamb, and naturally raised pork from area farms along with fresh seafood and organic free-range chicken. Connecting the table back to the market and ultimately to the land itself, The Spoonriver Cookbook provides unique recipes and fascinating short stories and profiles from the marketOCOs farmers and vendors. Brenda LangtonOCOs philosophy is built on the simple premise that a healthy diet is one of the best paths toward a long and happy life. It just so happens that BrendaOCOs recipes are for some of the most delectable food that people in the Twin Cities have enjoyed for decades, and T he Spoonriver Cookbook is a celebration of her rich legacy that is at once local, healthy, and yes, supremely delicious.