Pan Fried Rainbow Trout with Roasted Morels and Shell Pea-Mint Sauce
During a cold snap in January, 2014, it was reported that the temperature in Duluth, Minnesota was colder than the surface of Mars. Imagine having to go to Mars to warm up! In spring, when Minnesotans begin to emerge from hibernation, we welcome our early season vegetable crops with a joy that only the frostbitten can truly appreciate.This colorful dish celebrates our state mushroom, with first-of-the-season peas and mint. A small amount of butter adds rich flavor, while grapeseed oil prevents the butter from burning. The bright green sauce is so delicious that I often serve it to vegans as a vibrant spring soup. Try it with any white fish.This recipe is courtesy of Heartland: Farm-Forward Dishes from the Great Midwest cookbook by Lenny Russo and Burgess Lea Press.
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4.5

Green Asparagus Soup with Celery Seed Sour Cream and Toasted Hazelnuts
This delicate, mint-scented soup is one of the first recipes we return to when spring arrives in Minnesota each year. I have demonstrated it numerous times at local farmers markets and in front of a camera for our local television broadcast affiliates. It never fails to draw praise from those who have tried it at home. This recipe is courtesy of Heartland: Farm-Forward Dishes from the Great Midwest cookbook by Lenny Russo and Burgess Lea Press.
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4.5

Lisa Silmser's cake is another original hailing from the Minnesota State Fair. After her batter "splashed" a mess in the kitchen, she decided wild chocolate decorations should commemorate the "disaster" with a Ghirardelli Hot Chocolate Splash Cake. This decadent dish proudly features with three types of chocolate, which she makes so eye-catching with her decorating skills using a bull's-eye of milk and white chocolate and spreading it out with a knife.
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4.25

This Minnesota Vikings specialty gets its popularity from its bacon-infused flavor, made from grinding the bacon into the same consistency as the beef so that it, very stealthly, flavors the burger.
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4

by
David J Rust
I'm very fond of Indian cooking and, above all, the key element is the spice blend or "Masala" used by the recipe. A standard "curry powder" is what most folk outside India associate with Indian cuisine, although there are hundreds of varieties. This particular type is based off of a nut Masala and Garam Masala only it uses the wild rice native to my homestate, Minnesota, for the "nuts" as well as a decent amount of cloves. It not only seasons with a bit of heat, but it also thickens a bit with the ground rice.
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Denise in da Kitchen
This recipe came from Mary Beth Roe on the QVC channel. It is a very filling soup that my family loves on a cold day. Served with a loaf of crusty fresh bread, it's real comfort food.
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Vina
The best thing to eat after sweeping snow from your roof, chipping ice off your steps, and knocking down icicles. I know chili didn't originate in Minnesota, but it should have! While this isn't a "true" chili, according to purists, it is a tasty stew-type soup, guaranteed to warm your "cockles" (of the heart or otherwise!)
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Recipe Circus
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F-16 momma
We love this with butter, cinnamon, and sugar. So good! After moving away from Minnesota, I can't just buy lefse at the grocery store, so when I get a craving I resort to making it this way.
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by
yooper
These wonderful shrooms are a speciality at the Arrowwood Resert in Alexandria, Minnesota. Wild rice is the key ingredient. Cook time includes the time to cook the wild rice.
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Empire920
For chocolate-peanut butter lovers! This recipe is a family tradition. Our family couldn't wait to get Minnesota bars mailed to us from Grandma every Christmas. My sister and I would also make them with our grandmother when we would visit. I don't know where the name came from-my dad spent some of his childhood in Minnesota.
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David J Rust
This dish has been a favorite of mine ever since I stared at a pile of ingredients and wondered, "What the heck am I going to do with all this?" I've made this for breakfast several times and occasionally added hot chilis, paprika, or garlic, but this interpretation is the basic dish. It's called "Minnesota" hash because it's made up of the basic Minnesotan favorites such as kielbasa, apples, sage, potatoes, and onions. It's our Scandawhovian heritage, dontcha know!
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