And now time for bit of healthy & seasonal MN cooking…

I’m really behind on my bloggery. I’ve been running around doing stuff rather than running around, doing stuff and then telling you about it. Sorry! I know you need some good food!

(See! We’ve been making things like smoked brisket – I just haven’t been writing about them.)

Spring has finally hit our little corner of the tundra. (Yea!) So, now we get to go out and get things that were grown here and cook them up. To that end I invited a special guest, Michelle Licata, a chef and teacher who shares her philosophy of good food and healthy eating with her eight-week wellness program, “Inspired Wellness,” upcoming cookbook, “Olives and Pearls,” and classes around Minneapolis.

This particular event happened almost a month ago, so there was very little available at the farmers market for us. But, what there wasn’t in variety, there was in flavor. Everything was beautifully fresh. We had chicken, trout, eggs, radishes, greens, grains and amazing artisnal sheep’s milk blue and fresh cheese. So we were forced to make due with just that. (Can I get any pity out there? Hm. No, eh?)

Alright, fine. The food was excellent. Michelle was an amazing and vibrant guide through a world of fresh and healthful eating choices. If you ever have the opportunity to take a class from her, I’d highly recommend it and I think anyone who was with me would as well.



Michele dazzling us with her charm and knowledge.



Linda starts to work on the roasted chicken.  She decided on butterflying the chicken and dousing it with a mixture of olive oil, fresh squeezed lemon juice with thyme, salt and pepper. 



Naomi is getting instruction while working on the radishes.  (I think.)


Michele overseeing the risotto.


Ah, the fritatta needs some seasoning.



Meeting over the trout.  Turns out the trout wants to be dipped in beaten egg, rolled in some panko and spices and then baked until done.



Michelle wokrs on panko/trout construction.



Frittata construction.  Oh yes.



Linda carves up her chicken.



The finished frittata.  (It was as good as it looks.)



This salad of greens, arugula, radish and northern lights blue cheese is good, but not quite done.  It needs a vinegarette.



Ava looks on.



Michele demonstrates how to drizzle in the appropriate amount of olive oil for the emulsion of a proper vinegarette to take place.

Trout breaded in Panko & Herbs with Honey Dipping Sauce

trout, cut into bite sized pieces
1 egg, wisked
pinch of salt
1/2 t ginger

2 T honey
1 T white wine
1 t sirracha
pinch salt

Preheat oven to 375°f;.

Whisk egg in a bowl. Place panko, salt and ginger in another bowl. Take pieces of trout douse them completely in egg and then coat in panko. Place on a baking sheet.

Put the baking sheet in the oven and bake for 12 – 15 minutes or until fish feels firm.

While fish is cooking bring dipping sauce together over low-ish heat.

Serve fish with sauce.



4 radishes, sliced thinly
radish greens, ripped
1 T butter
6 oz fresh cheese
6 eggs
3 T cream
1/4 parmesan

Preheat oven to 375°f.

Saute radish in 1 T of butter over medium high heat until translucent. Toss into frittata dishes with greens and cheese.

Whisk together eggs, cream parmesan and spices and pour over radish stuffs. Put onto a cookie sheet and bake for 45 to 60 minutes. Frittata is set when you press on the middle and it fights back.

Quinoua & Lentil Salad

Quinoua is not an ingredient that I’ve done much with – but as Michele pointed out it’s very easy, light and nutritious.

1 c quinoua
1 c water

1/2 c lentils
1 1/2 c water
1 t salt
1 sprig rosemary
1 sprig thyme

juice of 1 lemon
1T honey
salt to taste

Boil quinoua in water until done. Boil lentils in water with sprigs until done.

Put both into bowls and add in lemon, honey, mustard and salt to taste. Serve. People will be happy.

Lemon Thyme Roasted Chicken

1 chicken

juice from one lemon
2 T olive oil
2 t thyme
1 t salt
1 t pepper

Preheat oven to 400 °f

Butterfly chicken by cutting out the backbone and bending the chicken so that it is flat, breast side up. Put into baking pan.

Whisk together the rest of the ingredients and liberally cover the chicken. Put into oven and cook until chicken is browned and reads 160°f on a quick read thermometer. Cover and let sit until it comes up to 165°f. It will be perfect. Enjoy!


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