All Purpose Marinade

Fourth of July is coming! Most Minnesotans grill out for the 4th since the nice weather is seasonal here. I love my all purpose marinade on everything from portabella mushrooms, chicken, pork, and steaks. Hope you all enjoying the grilling season as much as I am.

All Purpose Marinade

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½ cup soy sauce

2 tablespoons water

2 tablespoon Worcestershire sauce

1 teaspoon honey

½ teaspoon garlic powder or 1.5 minced garlic clove

½ teaspoon onion powder or 1.5 teaspoon minced onion

⅓ cup olive/vegetable/canola oil

juice of ½ lemon – about 2 tablespoons

Combine the ingredients in a jar with a lid and shake well to mix. Marinate for 30 minutes to overnight.

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Shaved Fennel and Arugula Salad

We had another successful youth fundraiser dinner at our church. The students raised $16,000 for their summer mission trips. So proud to have worked along side the kids to make Terrace on Chicago to happen for the 9th year in a row. Enjoy this refreshing salad from the dinner.

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Shaved Fennel And Arugula Salad

Yields: 6 servings

1 medium-large zucchini, sliced into paper thin coins
2 small fennel bulbs, trimmed and shaved paper-thin
2/3 cup loosely chopped fresh dill
2 oranges fresh blood orange juice, plus more if needed
1/3 cup extra virgin olive oil, plus more if needed
fine grain sea salt
4 or 5 generous handfuls arugula
1/2 cup pine nuts, toasted
1/3 cup feta cheese, crumbled
Blood orange zest
Salt and pepper

Combine the zucchini, fennel and dill in a bowl and toss with the orange juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.

When you are ready to serve the salad, put the arugula in a large bowl. Scoop all of the zucchini and fennel onto the arugula, and pour most of the orange juice dressing on top of that. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, orange juice, or salt if needed. Let your taste buds guide you. Serve topped with pine nuts and feta. Salt and pepper to elevate taste.

Eating Through Minnesota…Sweet Potato & Lentil Soup Wild Rice and Kale

Let’s eat through Minnesota…Our food is more than Jello-O Salad and Hotdish.

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We will start in the beautiful Northwest corner of our state where the wild rice grows and is harvested.

I’m trying to learn to love lentils and this recipe is certainly a winner!

Sweet Potato & Lentil Soup with Wild Rice & Kale

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Adapted from InHarvest Food Service

Makes 2 quarts / 8 cups

3 c. Water
4 oz. Grade A Wild Rice
2.5 T. Extra virgin olive oil, divide
1 lbs. Sweet potato, peeled and cubed
1/2 c. Onion, chopped
1/2 T. Garlic, chopped
2 quarts Chicken or vegetable stock, divided
4 oz. Lentils
2 oz. Kale, stems removed, chopped into 1 inch pieces
Salt and pepper, To taste
Optional: croutons

Bring water to a boil in medium pot. Stir in wild rice. Reduce heat to simmer, cover and cook for 45 minutes. Drain excess water and reserve the wild rice.

In a large stockpot, heat 3 T. olive oil. Add diced sweet potato and sauté for 5 minutes, stirring occasionally. Stir in the onion and garlic; sauté for an additional 5 minutes, stirring occasionally.

Add 1 qt. stock, cover and simmer until the sweet potato is cooked through. Whisk the sweet potato, onion and garlic mixture to a smooth consistency.

Add the remaining stock and Lentils and simmer until the lentils are dissolving (about 20 minutes). Whisk until the lentils have thickened the soup.

In a separate pot, heat the remaining olive oil and stir in the chopped kale. Sauté for 2 minutes. Add to the soup along with the cooked wild rice.

Adjust flavor with salt and pepper before serving. Garnish with croutons if desired.

Note: You can freeze the leftovers up to three months.