STAFF BLOG CHEF JEFF Greek Potato Salad
Potato salad is not exclusive to the Americas. It comes in many forms and is extremely popular worldwide. And just about everyone has a favorite potato salad recipe.
Of course, like most other people... Posted on 1/28/13 at 3:56 PM
LIKE A FISH OUT OF FARGO Farm To Fork, A CSA Series: Warming Recipes For Fall
I love that it's fall.
Stop by Simple, Good, And Tasty for the newest installment of myFarm To Fork, A CSA Series.
You'll find recipes for German sausage chowder (inspired by Sanford Health's caf... Posted on 9/26/12 at 5:57 PM
STAFF BLOG SUE DOEDEN'S ALL ABOUT FOOD Summer salad easy to tote to Independence Day picnics.
If you've been to a Twins baseball game at Target Field on a Sunday afternoon, you may have satisfied your hunger pangs with a refreshing healthful salad from the Roots for the Home Team Garden Goodie... Posted on 7/2/12 at 10:34 AM
THE DIRT The elusive winter beet
I was reading one of my cookbooks (this is started to be a recurring theme, isnt it?) and came across a recipe for Roasted Beet Salad that I thought looked really good. So I decided to make it along w... Posted on 2/22/12 at 8:31 AM
Fresh long, seedless cucumbers are showing up at the farmers market and some grocery stores that carry produce from local growers. I buy cucumbers just as I buy fresh tomatoes – only in the summer when I can get them from local farmers or pluck them from the two plants I have in my little garden. To me, it’s the only way to get the true clean, refreshing flavor and crisp texture that cucumbers are supposed to have.
It’s time to pull those boxes of old canning jars out of storage. I’m suggesting this not just because it is the season for pickling asparagus, making jams of fresh berries and rosy rhubarb, and canning fresh produce. These days there are many more uses for those sturdy glass Mason jars.
As I used a wooden spoon to mix up a big bowl full of bright-colored ingredients for bean salad, I thought of what my mom would say if she was with me. “This is the cat’s meow.” She would say that when something impressed her with its ease and convenience.
First there was fire. Then there was flatbread. The first hard mixture of hand-ground flour and water was baked in hot ashes or on a stone over flames more than 6,000 years ago. Since then, flatbread has gone global.
“What’s for supper tonight?” It’s a question my husband frequently poses to me during an afternoon phone call from his office. Occasionally, the answer he hears on his end of the phone is, “I’m not really sure.”
A salad luncheon will be served at First United Methodist Church (next to public library) at 11 a.m. Oct. 6. On Oct. 23, the All Church Bazaar will be held again at the Buffalo Mall. Members are asked to have their items priced and delivered by 9 a.m.
Trinity Lutheran women’s annual salad luncheon will be held from 11:30 a.m. until 1 p.m. Wednesday and is open to the public. An assortment of fruit, vegetable, pasta, potato and seafood salads will be served along with rolls for $5. The profits will benefit Trinity women’s benevolences.
The Annual WLCA Salad Luncheon is scheduled from 11 a.m. to 1 p.m. Saturday at Immanuel Lutheran Church, 1403 Ninth Ave. S.E. The Immanuel Women of the ELCA are hosting this fundraiser in the fellowship hall. The cost is $6 per person with the proceeds used to fund various service projects throughout the year.
First United Methodist Women will hold a salad luncheon from 11 a.m. to 1 p.m. Wednesday in the church dining room at 115 Third St. S.E. (across the alley from Alfred Dickey Public Library).
The cost is $5 per person.
St. John’s Lutheran Church will hold its Annual Salad Luncheon from 11 a.m. to 1 p.m. Wednesday in the Fellowship Hall. Lunch is $5 and includes salads and coffee or lemonade. The sponsor is St. John’s Lutheran Women of the Church. Proceeds will go Jamestown Hospital Hospice and Jamestown Area Grief Support Team (supplemental funds by Thrivent Financial for Lutherans).
An elevator is available by the east doors, ground level.
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