Edible Omaha

On the Plate

Photo by Mary Oswald
Photo by Mary Oswald

Apple Butter

Yield: 2 quarts

10 medium-size apples, peeled, cored and chopped, a mixture of sweet varieties is best—Red Delicious, Golden Delicious, Gala and Pink Lady, etc.
1 cup raw local honey
⅓ cup chia seeds
1 tablespoon plus 1 teaspoon ground cinnamon
⅓ teaspoon salt

Place apples in slow cooker. Add honey, seeds, cinnamon and salt. Stir to coat. Cook on low for 8–10 hours. Cool until warm (about 15 minutes) and ladle into blender or food processor; process until smooth. Store in refrigerator for up to 2 weeks.

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald




Harvest Galette

Photo by Janelle Shank
Photo by Janelle Shank

A galette is a free-form, rustic tart, and we made this one using fresh lard from Chisholm Family Farm.

Yield: One 9” Galette


1⅓ cup all-purpose flour
¼ teaspoon salt
⅓ cup lard
1 egg
1 teaspoon vinegar

Preheat oven to 425°. In a medium bowl, stir together the flour and salt. Use a pastry blender to cut in the lard until the mixture is crumbly. Using a fork, gently stir in the egg and vinegar until dough sticks together and pulls away from the sides of the bowl. If dough is not sticking together, add 1 teaspoon of cold water at a time until dough pulls away from sides of bowl. With floured hands, remove dough from bowl and form into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Recipe from Joyce Birks


1 medium-size apple—any pie variety—peeled and cored
1 Bartlett pear, peeled and cored
4 tablespoons unsalted butter
¼ cup raw local honey
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
Pinch of salt

Cut apple and pear into thin slices, about ¼” thick. Melt the butter in a small sauce pan on high heat until it bubbles and starts to separate, stirring constantly with a wire whisk. Once it begins to turn brown, add the honey and immediately remove from heat. Continue stirring for 1 minute; set aside. Mix the flour, cinnamon and salt. In a medium bowl, toss the apple and pear slices in the flour mixture. Pour the browned butter and honey mixture on top of apples and pears and gently stir to combine.

Remove dough for crust from refrigerator and roll out on flat, floured surface until ⅛” thick. Move crust to a jelly roll pan. Pour filling into center of crust, leaving 2” border around the edge. Gently pull edges up and around the filling. Form a crease every 2” by pinching crust so filling will remain contained in the crust.

Bake for 20 minutes at 425° before lowering the oven temperature to 350° and baking for another 30–35 minutes, or until crispy and brown.

Remove from oven and cool before serving.


Substitute pie pumpkin for apples and pears. Cut pie pumpkin into 1” cubes and season cubes with pumpkin pie spice.

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald




Photo by Melissa Cole
Photo by Melissa Cole

Roasted Brussels Sprouts 

Serving: 2 

½ pound fresh Brussels sprouts
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper or to taste 

Cut off ends of the Brussels sprouts and pull off any loose outer leaves. Mix in a bowl with oil, salt and pepper. Pour onto cookie sheet and roast at 375° for 30 minutes or until skin is brown on the outside and cooked through.


Before Roasting:
Add 2 slices chopped bacon, and/or ¼ cup chopped dried fruit 

After Roasting (instead of or in addition to variations above):
Squeeze the juice of a ½ lemon over sprouts and stir

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald




Photo by Mary Oswald
Photo by Mary Oswald

Roasted Butternut Squash with Apples

1 large butternut squash, peeled and cut into 2” cubes
2 medium-size Fuji apples, cored and cut into 8 pieces each
1 bulb fennel, ends trimmed and thinly sliced
1 large yellow onion, peeled and cut into 2” pieces
½ cup dried fruit
1–2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup unsalted butter, very cold and cut into cubes

Preheat oven to 375°. In a large roasting pan, combine prepared vegetables and fruits. Drizzle with oil and sprinkle with salt, pepper and cold butter cubes. Roast for 50 minutes, stirring twice during cooking.

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald




Roasted Pork Loin with Caramelized Root Vegetables and Apricots

Photo by Melissa Cole
Photo by Melissa Cole

2-pound pork tenderloin
Dijon mustard (enough to coat the roast)
6 tablespoons olive oil
Salt and finely ground black pepper
1 medium yellow onion, sliced thin
1 large fennel bulb, trimmed and sliced thin
1 cup dried apricots, chopped
1 cup dry white wine (may substitute ½ cup chicken stock) 

Preheat oven to 375°. Rinse pork and pat dry. Sprinkle with salt and pepper before lightly coating with mustard. Set aside.

Place a 12” skillet over high heat. Once hot, add 3 tablespoons oil and turn to coat. Place pork into hot oil and cook on all sides until meat is seared and golden brown. Remove from skillet and place in a roasting pan.

In same skillet, add 3 tablespoons oil and turn to coat. Return to burner and reduce heat to medium-high. Add onion and fennel and cook for 5 minutes, stirring occasionally, to caramelize. Add apricots; stir. Return heat to high and heat until pan is very hot. Carefully remove pan from burner and add wine, stirring once. Return pan to the heat and stir mixture to deglaze the pan, scraping browned bits from the bottom of the pan. Stir frequently until reduced by half, about 7–10 minutes. Remove pan from heat; pour mixture over pork.

Roast pork in oven for 45 minutes or until internal temperature reaches 160°.

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald