Archive for the Recipe Category

Curried Goat Chili

Curried Goat Chili

Featured at Douglas High School (Box Elder) Meat Goat Presentation, Jan. 2018. By Chef MJ Adams. Serves: 4 people Ingredients: 1 pound ground goat meat 1 medium Spanish onion, finely chopped 1 15 oz. can coconut milk 1 15 oz. can diced tomatoes 1 15 oz can *chickpeas

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Gazpacho

Gazpacho

Featured at Black Hills Farmers Market Chef & Local Food Celebration, July 2018. By Chef MJ Adams. Servings: 6 people Ingredients: 1 lb. various colored ripe tomatoes cherry, Roma or heirloom-cut into chunks about the size of a quarter 1/2 small red onion cut into the same size

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Cauliflower Croquet

Cauliflower Croquet

Featured at the Sioux Falls Local Foods Fair, July 2018. Chef Josh Kranz, Mitchell Tech Culinary Academy Servings: 75 Ingredients 6 cups cauliflower florets 2 cups russet potatoes, peeled and diced 1/2 cup red bell pepper, ribs and seeds removed, diced 1/2 cup green bell pepper, ribs and

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Brianna Braised Chicken Wing & Buttered Turnip Puree

Brianna Braised Chicken Wing & Buttered Turnip Puree

Featured at the Sioux Falls Local Foods Fair, 2018, Chef Nicholas Skajewski, Avera Executive Chef  1 lb Chicken Wings ¼ cup Avocado Oil 4 each Garlic Cloves 6 sprigs Fresh Thyme 6 sprigs Fresh Oregano ¾ cup Chardonnay (Brianna) Salt- To taste Pepper- To taste 1 lb Turnips Milk- varies 4 T

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Bruschetta

Bruschetta

Featured at Value Added Ag Day, South Dakota State Fair, Aug. 2018 Ingredients: 4 tablespoons olive oil 5 cloves of garlic, finely minced 2 pints of grape tomatoes, quartered or halved (your choice) 1 baguette 1 tablespoon balsamic vinegar (more or less/to your taste) 16 whole fresh

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