E4E recipes

Parmesan Grits

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 […]

Granola Bars

These 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 […]

Wild Rice Salad

Wild Rice Salad

This 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 […]

Procrastinator’s Chocolate Cake

There 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 […]

Lentil Walnut Salad

Mixed 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 […]

Lemon Cheesecake with Berries

Graham 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 […]

Golden Dressing

This dressing is so good you might just find youself drinking it. And why not, when it’s packed with B vitamins, amino acids, and healthy oils?  This recipe is adapted from the  Hollyhock cookbooks. It’s an easy recipe to whip up and double (or quadruple, so you have enough to pour yourself a glass!). Just […]

Carrot Harissa Spread

Carrot Harissa Spread

This vibrantly colored dip featured prominently in the rainbow of spreads we made for an art gallery opening featuring art inspired by the work of social justice organizations. Orange carrot harissa spread was joined by red romesco sauce, yellow saffron butter, green chermoula, and magenta beet-yogurt dip. Guests played with their food by painting bread with […]

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 […]

  • Minneapolis