Posts Tagged: potluck recipes

The Roots of Food: Family Recipes and Stories

RootsOfFood_IntroImage

Intro & food photos by Aryn Henning Nichols • Illustrations by Lauren Bonney
Originally published in the Summer 2016 Inspire(d)

Family recipes have roots – and stories. Inspire(d) gathered some of those recipes and their tales for an epic collection for summer fun. Join in as we cook our way through some great family history.

apple pieOne bite of a dish your grandma used to make shoots you through time, through a rolodex of memories…it practically plants roots from your toes into the very spot your ancestors first broke soil.

I spent the morning peeling potatoes, chopping onions and celery, and thinking of my own grandma. She passed away in 2008, but the memories of the small apartment where she lived when I knew her came flooding back.

Food is funny that way. It’s a connector. It brings so many of our senses to life…feeling the produce, chopping the vegetables, smelling the crust baking, and, finally, tasting. It’s a wonderful thing.

We love featuring food and recipes each summer. This year, we asked folks to share some of their family food memories. I start it off with my grandma’s potato salad. Spoiler alert: It was just as good as I remembered!

There’s so much great local produce available every summer from farmers right here in the Driftless Region – at Farmers Markets and through CSAs and co-ops and roadside stands…so take advantage of these wonderful resources. Cook on, and visit us at iloveinspired.com for more fun recipes and meals! You gotta eat, right? May as well eat right.

XOXO – Aryn

———————

Grandma Henning’s Potato Salad 

Underwood Marinade for Grilling 

Root Beer Pulled Pork and Carolina Coleslaw

Grandma’s Apple Pie

Piradzini “Piedogs”

AboutIllustrator

The Potluck: Apple Crisp

LocalPotluckLayout

Taking a Midwest Tradition Local: Carry it on into fall!

Story and photos by Aryn Henning Nichols • Photo/Food Assistant Thea Satrom • Originally published in the Summer 2015 Inspire(d)

Getting together with friends is the stuff of summer  fall.

Getting together with friends, eating food grown by friends, is the stuff of a Driftless summer  fall.

When you live in a place like the Driftless Region, you sometimes forget that you’re even eating local…you’re just serving up the produce grown by farmers up the road! They might even be sitting across the table from you – ‘cause this is the Midwest, people. We’re friendly. And we like to potluck.

In case this is your first day in the Midwest, a potluck is “a gathering of people where each person or group of people contributes a dish of food to be shared among the larger gathered group.”

It’s a beautiful thing not just because it’s a great format for a party, but also because sometimes summertime livin’ isn’t so easy; it’s busy. Make it a little simpler by having your friends make all the food. Okay…you still have to make one dish, but that’s a lot better than a whole meal.

What goes into planning a potluck? Just an email, text message, or phone call with a loose “you do a main course, I’ll do veggie, they’ll bring dessert” sort of thing. Take it a step further and challenge potluck-goers to use local produce in their dishes. Buying locally is good for your environment, economy, and – most importantly – yourself. And shopping in season at your area farmers markets and food co-ops is also way more affordable than you’d think!

We put together our own potluck of local foods for this issue – from local shrimp (yep!) to bacon-wrapped dates to a beet and apple salad to cheese curd caprese skewers, we’ve got you covered. For this post, we’re featuring the perfect fall dessert: Aryn’s Apple Crisp (ed. note: Gah! I apparently just wanted to eat dessert and didn’t get amazing photos of the crisp! Will make it again this fall and update!).

In a pinch and don’t have time to actually cook something? That’s totally okay too! We looked to the bulk section of our local co-op for a few ideas…chocolate-covered ginger, anyone? Goes great with a mint julep, we think!

Make it a potluck-y summer FALL(!), friends, and enjoy!

Potluck_AppleCrisp

——————————–
PRINT RECIPE HERE
——————————–

Apple Crisp

5-6 medium tart cooking apples, peeled and sliced thin (5 cups)
3/4 cup packed brown sugar
1/2 cup all-purpose flour
3/4 cup quick-cooking or old-fashioned oats
1/2 cup butter
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Ice cream, if desired

Preheat oven to 375ºF. Grease bottom and sides of 9×13 pan with shortening. (Our family isn’t huge, so I actually like to split this into two smaller pans and freeze one. It does extremely well later – take it out, thaw in the fridge, and bake as directed!)

Spread apples in pan. In medium bowl, cut butter into dry ingredients until well mixed; sprinkle over apples.

Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve with ice cream (if you want)!

——————————–
PRINT RECIPE HERE
——————————–

Looking for more potluck recipes? Check these out:
Finger Foods
Salads
Main Courses

The Potluck: Finger Foods

LocalPotluck_Plate

The Potluck: Taking a Midwest Tradition Local

Story and photos by Aryn Henning Nichols • Photo/Food Assistant Thea Satrom

Getting together with friends is the stuff of summer.

Getting together with friends, eating food grown by friends, is the stuff of a Driftless summer.

When you live in a place like the Driftless Region, you sometimes forget that you’re even eating local…you’re just serving up the produce grown by farmers up the road! They might even be sitting across the table from you – ‘cause this is the Midwest, people. We’re friendly. And we like to potluck.

In case this is your first day in the Midwest, a potluck is “a gathering of people where each person or group of people contributes a dish of food to be shared among the larger gathered group.”

It’s a beautiful thing not just because it’s a great format for a party, but also because sometimes summertime livin’ isn’t so easy; it’s busy. Make it a little simpler by having your friends make all the food. Okay…you still have to make one dish, but that’s a lot better than a whole meal.

What goes into planning a potluck? Just an email, text message, or phone call with a loose “you do a main course, I’ll do veggie, they’ll bring dessert” sort of thing. Take it a step further and challenge potluck-goers to use local produce in their dishes. Buying locally is good for your environment, economy, and – most importantly – yourself. And shopping in season at your area farmers markets and food co-ops is also way more affordable than you’d think!

We put together our own potluck of local foods for this issue – from local shrimp (yep!) to bacon-wrapped dates to a beet and apple salad to cheese curd caprese skewers, we’ve got you covered. We’re featuring the recipes online here throughout the summer. Today, we’re highlighting finger foods!

Make it a potluck-y summer, friends, and enjoy!

———————

Skewers

FINGER FOOD RECIPES – PRINT HERE

Cheese Curd Caprese Skewers

1/2 C balsamic vinegar
1 pint cherry or grape tomatoes
1/2 lb fresh cheese curds
fresh basil leaves, cut or ripped in half if large
salt & pepper
Drizzle of olive oil
toothpicks

Bring balsamic vinegar up to a boil in a saucepan, then lower heat to medium and simmer until it’s the consistency of very thin maple syrup, about 10 minutes. Pour into a bowl and let cool.

Cut large tomatoes in half / leave small ones whole. Thread a small cheese curd, basil leaf, and a tomato onto a toothpick. Repeat with remaining ingredients. Sprinkle with salt & pepper, then alternate a drizzle of balsamic reduction and olive oil on top.

Bacon-wrapped dates (makes 36)
12-ounce package of bacon, cut into thirds
8-ounce package of pitted dates

Preheat the oven to 350°F. Position oven rack in the center of the oven. Cover a cookie sheet with tin foil. Using scissors, cut bacon slices into thirds. Wrap one (third) piece of bacon around each date. Make sure the bacon seam is on the bottom, so it is less likely to unravel. Repeat until all of the dates are wrapped in tasty bacon.

Bake for 20-25 minutes until crisp (go a little longer if they don’t look crispy). Let cool for 10-15 minutes before serving.

DeviledEggs2

Deviled Eggs

12 hard-boiled eggs
1/2 C mayonnaise
2 T milk
1 tsp yellow mustard
1/4 tsp salt ( or to taste, I use seasoned salt)
1/8 tsp fresh ground black pepper
1/4 tsp garlic powder
Paprika for dusting

Slice the eggs in half lengthwise; remove the yolks, and set whites aside. Add all ingredients except for paprika into food processor (it makes it so much smoother!), or whisk by hand if you must. Spoon mixture into a plastic bag, snip one corner, and pipe into the whites. Sprinkle with paprika and cover tightly with plastic wrap. Store in the refrigerator until ready to serve.

Tzatiki

Tzatziki Dip
1 small cucumber, peeled, seeded, and diced
1 C plain greek yogurt
1/2 C sour cream
2 T freshly squeezed lemon juice
1 clove garlic, minced
Freshly ground black pepper and salt, to taste

Mix all ingredients together and refrigerate for 2 hrs. before serving.  Serve with fresh veggies and pita triangles, or try it on top of grilled or roasted meats like lamb, chicken, or gyros.

PRINT RECIPES HERE