• Dips
  • Pesto

    Makes 1 1/2 cups   Ingredients 3 cups fresh basil leaves 3/4 cup unsalted pine nuts or sunflower seeds 4 cloves garlic 1/4 teaspoon kosher salt 1/2 cup Parmesan cheese, grated 3/4 cup olive oil   Directions Place basil, pine nuts or sunflower seeds, garlic, salt and cheese in a food processor or blender. Gradually […]

  • Dips
  • Homemade Ranch Dip

    Makes 2 cups   Ingredients 1 cup plain yogurt 1 cup buttermilk 1 green onion thinly sliced 1 teaspoon garlic minced 1/2 teaspoon dill dried 1/8 teaspoon paprika 1/8 teaspoon salt or to taste 1/8 teaspoon black pepper or to taste   Directions Thoroughly combine all ingredients. Let flavors blend for at least one hour […]

  • Dips
  • Zesty Avocado Dip

    Makes 1½ cups   Ingredients 1 soft avocado 1 jalapeño pepper, seeded and diced; leave seeds for more heat 2 tablespoons shallot or red onion, minced 1-2 tablespoons lime juice ½ cup Greek yogurt ¼ cup cilantro, chopped ⅛ teaspoon ground black pepper   Directions In a bowl, thoroughly mash avocado. Add remaining ingredients and […]

  • Beans
  • Can you picture this on school lunch service?

    A better school lunch?

    I had the fantastic pleasure today of cooking with the nutrition staff at Waconia Public Schools. We served up a delicious, nutritious school lunch that we all enjoyed! While it’s not realistic to think this entire meal will be on the menu when school starts next week, Waconia and other districts we’re working with will be slowly introducing new entrees and side dishes in keeping with the new USDA regulations for school lunch programs.

    Here’s the entire menu, with recipes, so you can try them at home. Enjoy!