MINNEAPOLIS — Often the end of summer is associated with a downturn in local, tasty, fresh produce. However, fall offers a whole new set of great Minnesota-grown ingredients that are perfect for tailgating, as well as family and friend meals and get-togethers.
Kowalski's Markets nutritionist, Sue Moores, stopped by KARE 11 Saturday to share a couple of healthful recipes that highlight local farmers and in-season flavors.
RECIPE: Turkey Day Quinoa
Ingredients:
- 1 cup uncooked tricolor quinoa
- 14 oz. butternut squash, cut into ½" dice
- ¼ cup Kowalski's Extra Virgin Olive Oil, divided
- 1 tsp. kosher salt divided
- ½ tsp. freshly ground Kowalski's Black Peppercorns, divided
- 2 tbsp. freshly squeezed lemon juice
- ⅓ cup chopped dried cranberries
- ¼ cup chopped raw pepitas
- ½ Granny Smith apple, peeled, cut into ½" dice
- ¼ oz. fresh sage leaves, finely minced
- ¼ oz. fresh Italian parsley leaves, finely chopped
- 1 tsp. minced fresh rosemary leaves
- 1 tbsp. freshly grated lemon zest
Directions:
- Cook quinoa according to pkg. directions; chill completely.
- Preheat oven to 450°.
- In a large mixing bowl, drizzle squash with about ½ of the oil; season with ½ of the salt and pepper.
- Roast squash on a parchment-lined baking sheet in the preheated oven until squash is just tender and dark golden-brown on the edges (about 15 min.), turning once.
- Remove squash from oven; cool completely to room temperature.
- In an extra-large mixing or serving bowl, drizzle cold quinoa with remaining oil and lemon juice; season with remaining salt and pepper.
- Add cooled squash, cranberries, pepitas, apple, herbs and zest to the bowl; gently toss.
- Adjust seasoning, if needed.
- Tasty tip: Meat eaters can make this a hearty main-dish salad by adding in ½ lb. finely diced Boar's Head Tuscan Brand Roasted Turkey (or leftover roasted Thanksgiving turkey) with the cranberries, pepitas and apples.
RECIPE: Mushroom Crostini
Ingredients:
- 1 Kowalski's French Baguette, sliced ¾" thick on the diagonal (about 24 slices)
- Kowalski's Extra Virgin Olive Oil, as needed
- 12 oz. (approx.) fresh Minnesota Grown mushrooms (any variety or blend), roughly chopped
- 3 cloves garlic, finely minced
- Kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- ¾ cup Kowalski's Garden Vegetable Whipped Cream Cheese Spread, at room temperature
- ¾ cup freshly grated Kowalski's Signature Parmesan Cheese
- 2 tbsp. chopped fresh Italian parsley, divided
Directions:
- Preheat oven to 350°.
- Brush one side of each baguette slice with oil; arrange in a single layer on a baking sheet, oiled side up.
- Bake in preheated oven for 5 min; turn and continue baking for an additional 2 min.
- Remove crostini from oven; set aside.
- In an extra-large skillet over medium-high heat, heat enough oil to lightly coat the pan.
- Add mushrooms; cook, stirring frequently, until tender and getting dark on the edges.
- Add garlic; cook and stir for 2 min.
- Remove mushroom mixture from heat; season to taste with salt and pepper. Set aside to cool for 10 min.
- In a small mixing bowl, mix cream cheese with Parmesan; stir in ½ the parsley and set aside.
- Spread the cheese mixture on the oiled side of the crostini; spoon the mushroom mixture on top.
- Garnish with remaining parsley; serve immediately.