E4E recipes

Rhubarb Bars

Rhubarb Bars

This recipe originally comes from Annabelle Kvam, a home cook who continued to write a weekly newspaper column well into her eighties. She would handwrite her recipes and “chuckles” each week and send them to the paper – and deciphering and typing up Annabelle’s cursive for copy was one of my first jobs as a teenager in […]

Chocolate Chip Cookies

You might be thinking, “Just another chocolate chip cookie recipe?” And that’s fine. Go ahead, don’t make these delicious cookies, with a great balance of crisp and chew. But you’ll be missing out. Our trick is to use a blender to cream the butter and sugar and whip the eggs, which helps give the cookies […]

Brown Rice/Black Sesame Salad

Brown Rice/Black Sesame Salad

This salad is sweet, tangy, and savory, and is adapted from the incredible 101cookbooks.com, Heidi Swanson’s lovely and always delicious blog. We used brown rice instead of the buckwheat soba noodles used in her version – both grains are nutty and sweet. Ingredients (serves 6) 1 teaspoon pine nuts 1 teaspoon sunflower seeds 1/2 cup […]

Chai Coconut Cream Pie

Chai Coconut Cream Pie

We created this recipe for a feast at Verdant Tea’s new tea house in Minneapolis. They make an incredible chai that’s featured in this pie, with a prominent cardamom flavor and layers of spice [and you can take home their concentrate to use yourself]. This pie is creamy, flavorful, and totally addictive. To make 1 […]

Brussel Sprouts Slaw

Brussel Sprouts Slaw

Fair warning: this may make a brussel sprouts convert out of you. Ingredients (Serves 6 – 8) 1/2 cup large pecan halves 1/8 cup pure maple syrup 1 1/4 Tablespoon coarse kosher salt plus additional for seasoning 1/4 teaspoon freshly ground black pepper 1/4 cup whole grain Dijon mustard 2 Tablespoons apple cider vinegar 2 […]

Herb Vinaigrette

Herb Vinaigrette

Ingredients (serves 6) 1/3 cup fresh lemon juice 1 cup olive oil 1 Tablespoon fresh thyme (minced) 2 Tablespoons fresh basil (minced) 1 shallots or part of a small red onion (minced very well) 1 teaspoon dijon mustard salt and pepper to taste Directions Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in […]

Wild Rice and Spinach Salad

Wild Rice and Spinach Salad

Ingredients (serves 16) 1 1/2 cups wild rice [uncooked] 2 1/2 cups brown rice [uncooked] 1 1/4 cups red wine vinegar 2 cups olive oil 8 cloves garlic 3 Tablespoons dried marjoram 3 Tablespoons dried basil salt and pepper to taste 4 Tablespoons dry mustard 1/2 cup pecans 1 bunch scallions 1/2 cup cranberries 4 […]

S’mores Pie

S’mores Pie

Ingredients (makes 1 pie, serves 8 – 10) Crust 1 3/4 cups graham cracker crumbs 1 1/4 sticks butter, melted Filling 1 cup heavy cream 1/2 cup milk 10 oz. semisweet chocolate, chopped 2 Tablespoons sugar 1/4 teaspoon salt 2 eggs, room temp Topping 1/4 bag of marshmallows Directions Preheat oven to 325 degrees. For […]

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

These moist, springy pumpkin whoopie pies adapted from Epicurious.com were a big hit. Since they’re individual desserts, they are a little involved, but you can make the cookie/cakes the day before. Ingredients (makes 16 assembled pies) Cookie-cakes: 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon […]

Banana Cream Pie

Banana Cream Pie

Filling Ingredients 1/2 cup sugar 1/3 cup cornstarch 1/4 teaspoon salt 1 1/2 cups whipping cream 1 1/2 cups whole milk 3 large egg yolks 1/2 vanilla bean, split lengthwise 2 Tablespoons (1/4 stick) unsalted butter 1 teaspoon vanilla extract Directions Whisk sugar, cornstarch, and salt in heavy medium saucepan to blend. Gradually whisk in […]

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