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Spoonriver Cookbook

Overview

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 ...

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Overview

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 entwined—Brenda 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 Spoonriver’s delicious creations and their remarkable chef. With her longtime friend and coauthor Margaret Stuart, Brenda has compiled a flavorful variety of Spoonriver’s 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 market’s farmers and vendors.

Brenda Langton’s 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 Brenda’s recipes are for some of the most delectable food that people in the Twin Cities have enjoyed for decades, and The Spoonriver Cookbook is a celebration of her rich legacy that is at once local, healthy, and yes, supremely delicious.

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Product Details

  • ISBN-13: 9780816676286
  • Publisher: University of Minnesota Press
  • Publication date: 4/26/2012
  • Pages: 288
  • Sales rank: 431,029
  • Product dimensions: 8.40 (w) x 9.10 (h) x 1.20 (d)

Meet the Author

Brenda Langton has been a presence in Twin Cities dining since 1972. She started her first restaurant, Cafe Kardamena, in St. Paul in 1978, and then moved it to Minneapolis and renamed it Cafe Brenda in 1986. Cafe Brenda operated until 2009. In 2006, Brenda opened Spoonriver and founded the Mill City Farmers Market. She is a senior fellow at the Center for Spirituality and Healing at the University of Minnesota and an educator and consultant on healthy eating. Margaret Stuart is a horticulturist, landscape designer, and personal chef who has been cooking natural foods since her late teens. Langton and Stuart are coauthors of The Cafe Brenda Cookbook, first published in 1992 and republished by the University of Minnesota Press in 2004.

Mette Nielsen is a Minneapolis-based food and farm photographer. She has created food images for more than twenty-five years and is an active supporter of year-round local foods in this northern climate.

Margaret Stuart is a horticulturist and owner of a garden design business. She is a chef and grows vegetables and herbs on her family farm in order to have varieties not always available in the market. She is also coauthor of The Cafe Brenda Cookbook (Minnesota, 2004).

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Table of Contents

Contents

Acknowledgments Introduction About the Mill City Farmers Market

Appetizers
Radish and Orange Butter Canapes Sesame Butter and Miso Pate Hummus Roasted Sweet Pepper, Walnut, and Pomegranate Spread White Bean and Sun Dried Tomato Dip Yogurt Herb Dip Roasted Eggplant Salsa Baba Ganoush Caponata Sunflower Pesto Warmed Spiced Olives Black Olive Walnut Tapenade Green Olive Tapenade Shrimp Quesadillas with Coconut Cilantro Salsa Smoked Salmon Quesadillas Butternut Squash Chipolte Quesadillas

Soups
Cold Split Pea Soup with Mint Melon Mint Soup Gazpacho Cucumber Dill Soup Asparagus Soup Carrot Soup Beet Borscht Roasted Tomato Soup
Roasting Fresh Tomatoes
Ginger Squash Soup Corn Chowder Golden Potage Kale and Potato Soup Roasted Potato Garlic Soup Quinoa Corn Soup Squash and Wild Rice 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 Soup Vegetable Stock

Salads
Basil Honey Dressing Pomegranate Dressing
Pomegranate Molasses
Oil Free Dressing Sesame Vinaigrette White Balsamic Vinaigrette Citrus Vinaigrette
Salads and Homemade Dressing
Caesar Salad Dressing Lentil and Mint Salad Greek Black-eyed Pea Salad
Sandra Jean’s Herb Farm
Orzo Pistachio Salad White Bean Tuna Salad Wild Rice, Vegetable, and Smoked Trout Salad Cranberry Pear Chutney Shaved Vegetable Salad Wakame Cucumber Salad Arame with Carrots and Sesame

Grains, Beans, and Vegetables
Cooking Rice and Grains Cooking Beans and Legumes Brown Rice Barley Pilaf Buckwheat and Rice Pilaf Wild Rice Pilaf
Wild Rice
Jasmine Rice and Quinoa Pilaf Couscous Pilaf Millet with Basmati Rice Maple Ginger Red Beans Cannellini Beans Moroccan Chickpeas with Tomatoes 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 Yam, Onion, and Broccoli Cabbage with Fennel Seeds Braised Broccoli and Garlic Stovetop Carmelized Onions and Squash
Nistler Farms
Baked Winter Squash Parsnip and Yams Roasted Potatoes

Entrees
Butternut Squash, Vegetable, and White Bean Gratin East Indian Curry with Red Lentils Couscous Platter with Grilled Vegetables Broccoli and Winter Squash Sauté over Couscous Broccoli 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 Vegetarian Mock Duck Sloppy Jane Mock Duck Taco 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
Spoonriver Crepe Stand
Commonplace Veggie Burger Lamb Spoonburger Lamb or Chicken Kabobs in a Mediterranean Marinade Chicken Stew Herbed Pork Tenderloin w

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