Yield: 6 servings 1 (2-pound) bison pot roast (or beef roast) ⅓ cup unbleached flour 1 teaspoon kosher salt 1 teaspoon black pepper ¼ cup grapeseed oil 1 medium yellow onion, diced 3 medium carrots, diced 3 stalks celery, diced 5 cloves garlic, crushed 2 tablespoons tomato paste 4 medium yellow potatoes, cut into 1½-inch … Read moreBison Pot Roast
When creating this recipe, we used a variety of tomatoes, cherry tomatoes, bell peppers (no seeds or membranes), red onion, zucchini, broccoli, cabbage, Brussels sprouts and cauliflower. Get creative and use the bounty of the summer. Any combination works! Yield:8 servings Wood chips for smoker 4 cups assorted vegetables*, rinsed and cut into large, evenly … Read moreSmoked Vegetables
Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald Yield: 6 servings Cooked meat from 3 ham hocks or ham bones, cleaned off bone and chopped (approximately 4 cups) 1 cup reserved ham stock 1 cup sweet onion, diced 1 cup celery, diced 1 cup carrot, diced 2 cups dry white beans* (about … Read moreWhite Bean and Ham Soup
Yield: 1 serving 1 tablespoon butter, softened 2 slices rye bread 2 tablespoons Thousand Island dressing 4 ounces heritage turkey 4 tablespoons sauerkraut Swiss cheese Butter one side of each of the slices of bread. Place one slice in a thick-bottomed skillet over medium-high heat. Spoon 1 tablespoon dressing on the bottom slice of bread … Read moreTurkey Reuben
Yield: 12 servings 18-pound heritage turkey ¼ cup butter, softened 2 tablespoons extra-virgin olive oil Kosher salt Cracked black pepper ¼ cup fresh sage leaves 4 bay leaves 1 lemon, whole 2 cups water Set oven rack in lowest position and preheat oven to 425°. Rinse outside of turkey and turkey cavity; pat dry. Slide … Read moreHeritage Turkey
Yield: 1 serving 1 tablespoon butter, softened 2 slices whole-grain bread 2 tablespoons spicy whole-grain mustard 2 thin slices of Granny Smith apple 2 slices leftover heritage turkey, white meat only 3 ounces Brie cheese (can substitute Camembert or Swiss) Butter one side of each slice of bread and spread the other side with whole-grain … Read moreTurkey and Apple Sandwich with Spicy Mustard
Yield: 8–12 servings 9 cloves garlic ½ teaspoon black pepper ½ teaspoon crushed dried oregano 1½ tablespoons extra-virgin olive oil 1½ teaspoons salt 7-pound pork shoulder roast, picnic cut, fat on Crush or mince garlic and add to small bowl with pepper, oregano, olive oil and salt. Mix and set aside. Rinse meat and pat … Read morePork Pernil
Yield: 4 servings 1 tablespoon extra-virgin olive oil ¼ cup finely chopped white or yellow onion 2 garlic cloves, finely chopped 1 pound fresh or frozen huitlacoche, roughly chopped (a 7-ounce can of prepared huitlacoche may also be substituted) 2 fresh green chiles, finely chopped Salt and pepper 4 to 6 corn tortillas, preferably blue … Read moreSquash Blossom and Huitlacoche Quesadillas
Yield: 16 small (5- to 6-inch round) tortillas 2 cups masa harina (corn flour) 1⅓ cups water ¼ teaspoon kosher salt (optional) Mix masa harina, water and salt, if using, in large bowl until soft dough forms. The dough should be wet enough that it will not crack or crumble but not sticky. Add … Read moreCorn Tortillas
Use this recipe for the Asparagus, Mushroom and Onion Tart. Save the dough scraps to use in the Roasted Strawberry and Rhubarb Pie Ice Cream recipe. Yield: 1 crust 1⅓ cups all-purpose flour ¼ teaspoon salt ⅓ cup lard 1 egg 1 teaspoon vinegar In a medium bowl, stir together the flour and salt. Use … Read morePie Crust