Fresh Food for Thought

The latest news and views impacting our craft food community

Hubbard Squash Parfait with Miso Fluff and Buttermilk Ganache

Photo by Barry Jarvis Food Styling by Anthony Reasor   Ganache: ½ cup buttermilk, shaken 1 cup dark (70% +) chocolate 1 tablespoon butter or ghee Gently warm all ingredients over low heat, whisking constantly, until smooth and melty. Store in (Read more)

Hubbard Squash Chutney

Photo by Barry Jarvis What to do with the dozens of pounds of leftover squash? This chutney will last weeks in your refrigerator if you don’t eat all of it in one sitting like a pint of ice cream. 2 shallots, (Read more)

Roasted Hubbard with Yogurt and Bengali Five Spice

Photos by Barry Jarvis   Tadka is the Hindi word for tempering whole or ground spices in oil or ghee. It’s also the word for the infused oil itself. Gently toast ground spices in a little oil to make a thick (Read more)

Grass-fed Beef Liver Patè

This is not your typical liver recipe! Serve this mouthwatering dish paired with bread, carrots or on cucumber slices. Featuring bacon, garlic, rosemary and thyme, this recipe is not only packed with nutrients but it’ll delight your palate too. Ingredients 8 (Read more)

Cast Iron Deep Dish Pizza

Terry Thomsen’s pizza dough is delicious, organic and highly versatile. Make everything from cinnamon rolls to pretzels plus many styles of pizza. You can find Feel Good Dough in the frozen foods at Heinen’s Grocery. Ingredients 1 Feel Good Dough ball (Read more)

Plant-Based Stadium Dogs

Plant-Based Stadium Dog with Local Sauerkraut, Mustard & Seasonal Veggies

You might be as skeptical as we were on our Craft Food Classroom podcast when we cooked up some plant-based hot dogs. We were wrong; they were delicious, not to mention quick and simple! Cook these Field Roast stadium dogs using (Read more)

Summer Salmon Salad

Ultimate Summer Salmon Cobb Platter

Sockeye salmon are one of the most beautiful types of fish in the world. The deep red color is so stunning that it always makes me pause in awe. This simple preparation for Alaskan sockeye salmon allows your guests to have (Read more)

ROASTED VEGETABLE SPINACH SALAD WITH GREEN CHUTNEY DRESSING

Roasted Vegetable Spinach Salad with Green Chutney Dressing

2 servings Salad Ingredients 1 cup root vegetables like potatoes, carrots, etc chopped into 1in pieces 1 green onion cut into 1in pieces 1/4 cup mushrooms 2 cups spinach 2tbs melted ghee salt and pepper to taste Optional toppings: golden raisins, (Read more)

Chilaquiles Quiches Edible Cleveland New Recipe

Chilaquiles Quiche

Chilaquiles is a Mexican breakfast dish designed to use leftover tortillas – similar in function to french toast, but drastically different in flavor! In the traditional dish, tortillas are cut into pieces, lightly sautéed in oil, simmered in salsa, then served (Read more)

Fire Roasted Duck Recipe

Fire-Roasted Duck

Animals raised on pasture, close to their biological design, end up with superior nutrition, flavor and texture. It’s always tempting to get super creative and bathe something like a duck in a ginger-soy marinade or baste with hoisin-mandarin compound butter. However, (Read more)

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