By Chef Clayton Chapman, the Grey Plume Yield: 2–3 servings 2 bulbs fennel with fronds (greens) attached 4 spring radishes (such as watermelon, red, breakfast, black or daikon) Zest and juice from 1 whole lemon (Zest the lemon before you juice it.) 1 tablespoon raw honey 1 tablespoon white wine vinegar 6 ounces extra-virgin olive … Read moreFennel and Spring Radish Salad
Originally appeared in the Spring 2012 issue of Edible Omaha Yield: 2–3 servings 1 tablespoon extra-virgin olive oil Salt and pepper Fresh, seasonal herbs 1 pound asparagus (about 1 bunch), washed and trimmed Lemon juice Preheat grill. In large, re-sealable plastic bag, mix olive oil, salt, pepper and fresh herbs until combined. Add asparagus stalks … Read moreGRILLED ASPARAGUS
By Jeffrey Miller, Executive Chef of the Timber Dining Room at Lied Lodge 1 pound peeled carrots (leave whole, if small, or slice into quarters lengthwise) 1 teaspoon Nebraska Screw Press White Grape Seed Oil (found at Old World Oil & Vinegar) Salt and pepper to taste 1 teaspoon whole coriander seeds ¼ cup honey … Read moreHoney Roasted Carrots with Coriander
By Chef Dario Schicke, Dario’s Brasserie and Avoli Osteria Yield: 3–4 servings 1 pound young potatoes, cut as desired 1 tablespoon extra-virgin olive oil Chopped chives and fresh parsley to taste Salt and pepper to taste 1 tablespoon unsalted butter 6 ounces broccolini, trimmed Toasted hazelnuts Preheat oven to 375°. Toss potatoes in a bowl … Read moreRoasted Young Potatoes with Broccolini
By Diana Browder, Guckenheimer Executive Chef, Holland Performing Arts Center Yield: 4 servings 1 pound fingerling potatoes, cut into even-size pieces ½ pint grape tomatoes 1 teaspoon chopped garlic 3 tablespoons extra-virgin olive oil Salt and pepper to taste Mint Gremolata Dressing 3 ounces goat cheese (Place goat cheese in the freezer before starting the … Read moreRoasted Fingerling Potato Salad
Yield: 4 servings 1 pound medium beets, trimmed of ends 1 tablespoon butter 1 medium onion, thinly sliced 2 tablespoons sugar 2 tablespoons red wine vinegar ½ teaspoon salt ¼ teaspoon pepper Place beets in a large stockpot and cover with water. Bring to a boil; cover and cook for 35 to 40 minutes or … Read moreCaramelized Beets and Onions
Yield: 4 servings 2 cups water 4 tablespoons white vinegar 2 tablespoons sugar 1 teaspoon kosher salt 5 large carrots Combine water, vinegar, sugar and salt in a small bowl. Stir until sugar and salt are dissolved; set aside. Peel carrots. With grater or food processor, shred and place into medium bowl. Pour the … Read moreMarinated Carrot Salad
Yield: 4 pints 10 cups corn, cut from the cob (approximately 12 medium ears, husked) 6 cups water ⅓ cup granulated sugar ⅛ cup salt Place corn in a large stockpot and add water. Stir in sugar and salt, then place pot on stove top over medium-high heat. Boil 10 minutes; remove from heat and … Read moreFreezer Corn
By Amie Petronis Plumley | Photography by Alison Bickel Yield: About 2 pints of pickles 1 cucumber (or any vegetable you want to pickle) 1 small yellow onion 1½ cups white vinegar ¾ cup sugar 2 teaspoons kosher or pickling salt 1 teaspoon black peppercorns ½ teaspoon celery seeds* ½ teaspoon mustard seeds* *If you … Read moreIn a Pickle Quick Pickles
Yield: 6 servings Kernels cut from 12 ears of corn, blanched (approximately 10 cups) Oven method: Preheat oven to 130°. Place kernels on baking sheets in single layer and place in oven. Dry for 10 to 12 hours or until crispy. Cool completely. Dehydrator method: Turn dehydrator on to 120°. Spread kernels evenly in a … Read moreDried Corn