Spring Greens with Shrimp, Grapefruit, Snow Peas and Smoked Maple Vinaigrette

Spring Greens with Shrimp, Grapefruit, Snow Peas and Smoked Maple Vinaigrette

Smoky flavor in food is all the rage right now but fads exist for reason; a little smokiness gives a dish a fourth dimension.  This spring salad is a good example.  The shrimp and maple syrup provide the sweetness, the vinegar and grapefruit punch it up with acidity... read more
Crispy Tofu with Asparagus, Green Curry and Makrut Lime-Leaf Maple

Crispy Tofu with Asparagus, Green Curry and Makrut Lime-Leaf Maple

This is an easy weeknight meal that is healthy and satisfying.  The only ingredient that may be tricky to find is the green curry.  This is a Thai curry paste made from cilantro, green chilis, Thai lime leaves, ginger, lemongrass and other spices.  It is not very... read more
Roasted Cabbage with Horseradish, Cream and Maple

Roasted Cabbage with Horseradish, Cream and Maple

Raise your hand if you’ve ever cooked anything Finnish.  Yeah, me neither.  Saveur Magazine did a terrific feature on Finnish-American cooking in the Midwest (Dec/Jan 2018) and this recipe caught my eye.  I was intrigued over the combination of horseradish, vermouth,... read more
Arancini with Merquén

Arancini with Merquén

Made with Arborio rice, this finger food is perfect for dipping in our Merquén Infused Maple Syrup. Arancini 1 Tbsp olive oil ½ cup Arborio rice ¼ cup finely diced onion 1 garlic clove ¼ cup white wine 1 ½ – 2 cups chicken or vegetable broth Salt and pepper ¼... read more
Soft Pretzels with Sweet or Mustard Dip

Soft Pretzels with Sweet or Mustard Dip

I don’t bake bready type things often so tackling a classic like soft pretzels was new culinary turf for me when I first tried this recipe several years ago.  In this case, the instructions called for parboiling the pretzel dough in a solution of baking soda and... read more
Sweet Potato and Tahini Dip with Spicy Merquén Drizzle

Sweet Potato and Tahini Dip with Spicy Merquén Drizzle

I’m always cheered when I see chefs embracing maple syrup as a common ingredient in everyday cooking.  One chef I really admire who does this regularly is Yotam Ottolenghi, who was born in Israel but has since created a cooking empire in England.  Punching ‘maple’... read more

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