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.
Rezensionen / Stimmen
"I adore Brenda Langton for her commitment, her principled unwavering vision, her social agenda, and most of all her scrumptious food." -Andrew Zimmern "Buy this book if you want to live longer! No one in the world can better combine ingredients than food guru Brenda Langton. She not only makes us healthier but eating her way makes us better people." -Dan Buettner, author of Blue Zone: Lessons for Living Longer From the People Who've Lived the Longest
"Brenda is a remarkably talented chef who makes extraordinarily delicious foods which also happen to be healthy, affordable, and relatively easy to make. That she has willingly shared her recipes is a gift to us all. Enjoy!" -David Eisenberg, M.D., Director of "Healthy Kitchens, Healthy Lives: Caring For Our Patients and Ourselves"
Sprache
Verlagsort
Produkt-Hinweis
Fadenheftung
Pappband
mit Schutzumschlag
Maße
Höhe: 236 mm
Breite: 214 mm
Dicke: 25 mm
Gewicht
ISBN-13
978-0-8166-7628-6 (9780816676286)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
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).
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 SautE 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
