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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Featured at the Sioux Falls Local Foods Fair, 2019, Chef Ellen Doerr, Chef Ellen Catering Chard-Basil Pesto & Sausage Stuffed Patty Pan Squash Servings: 25 Ingredients for Pesto 1 1/4 c. extra virgin olive oil, divided 25 leaves Swiss chard, chopped 10 cloves garlic, chopped 2 1/2 c.
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Featured at the Sioux Falls Local Foods Fair, 2019, Chef Nicholas Skajewski, Avera Executive Chef Confit Local Bruschetta Ingredients Local Squash, ½ in. dice 1 C Local Zucchini, ½ in. dice 1 C Local Sweet Onion, ½ in. dice 1 C Local Garlic Cloves, slivered ¼ C Local
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Featured at Black Hills Farmers Market hosted a Chef Event on Sept. 17, 2022 by Home cook, Gwen Kitzan, of Kitzan Family Farms. Cucumber and Tomato Salad Ingredients: 2 medium cucumbers, thinly sliced cherry tomatoes 1/3 cup cider or white vinegar 1/3 cup water 2 tablespoons sugar ½
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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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Featured at Value Added Ag Day 2022 by SDSPA Member Tanya Flegel, Flegels Flowers, and SDSU Extension Farm to School Specialist Anna Barr. Fresh Corn Salsa Ingredients: 3 cups fresh corn, cooked and shucked about 4-5 ears of corn 1 cup grape tomatoes, quartered (Roma can be
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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
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