A rose by any other name would smell just as sweet. And whether you call it “polenta” or “grits” [or a name of your own invention], a bowl of creamy, garlicky corn pudding just tastes good. Polenta is an flavorful, creamy base for just about anything – stews, sauces, sauteed vegetables, or our BBQ black eyed […]
posted by: eatingThese granola bars can help you power through most anything. The recipe is very adaptive and invites you to play with it. For example, if you love almonds, swap out peanuts for almonds or any other nut. A chocolate lover? Wait for the goop to cool and add in chocolate chips. Gluten free? Swap out […]
posted by: eatingOxfam America is recruiting volunteer leaders of various ages and professional backgrounds for their free national advocacy training in Washington D.C. April 24-28, 2015 and year of local leadership in 15 US cities (including Minneapolis/St. Paul). They will also provide online training and opportunities to meet others who are active in your city. It’s a […]
posted by: eatingThis dish showcases wild rice, or Mahnomin in Ojibwe, a food that is sacred to Native Americans and indigenous to the lakes of northern Minnesota. When buying wild rice in your area, purchase wild harvested, not farmed rice [We love Native Harvest wild rice]. And honor each grain of wild rice by making sure you […]
posted by: eatingEat for Equity Featured in Oprah Magazine Eat for Equity is “deliciously reinventing the charity dinner.” Eat for Equity and its co-founder, Emily Torgrimson, are featured in the November issue of Oprah Magazine. “Food with Thought” tells the story of Eat for Equity’s beginnings with a pot of jambalaya to its recent cross-country tour and […]
posted by: eatingThere are many things to love about this cake. Number 1: you can make it on short notice, whenever a chocolate craving hits, or you have unexpected guests, or you forgot you were supposed to bring something to that potluck. Number 2: you can make it with pantry staples, even when you’re out of milk […]
posted by: eatingMixed with crisp vegetables and a silky walnut vinaigrette, this french lentil salad is flavorful, inexpensive, and quick to prepare. It makes a great lunch salad – or add goat cheese or salad greens, serve it slightly warm, and turn it into dinner. ingredients (serves 10) 2 1/2 cups French [round, dark green] lentils 1 […]
posted by: eatingGraham Cracker Crust 1/2 cup finely ground graham cracker crumbs 1/3 cup brown sugar 1/2 teaspoon sea salt 6 tablespoons butter, melted Preheat oven to 325 degrees. Crush graham crackers and blend in food processor with sugar and sea salt until fine and sandy. Brown butter and strain to remove milk solids. Mix browned butter into dry ingredients using hands. Pour […]
posted by: eatingWe’re so excited to welcome you to the Wild Things Festival this weekend at Lily Springs Farm. Have you gotten your ticket yet? How do I get there? Here’s a link to directions. Need a ride or have one to offer? Post carpool opportunities on the event page. What’s happening when? You’re welcome to come to the […]
posted by: eatingWe’re taught as kids to distrust the stranger, to be skeptical of help that comes from the unknown, and of help that comes without expectation of return. We begin to assume that if someone helps us, then they must want something back. And yet on this trip, I’ve learned to trust in the stranger and […]
posted by: eating