Baked Leeks in Cream
(Contributed by Zoie Glass of Lucille's Kitchen)

Zoie's Note: Leeks are one of our family's favorite summer and fall veggies.  You can get two harvests if you start them early enough in the season.  We use this recipe in the fall as some cool weather comfort food.  If you would like you can split this recipe into four and use ramekins to make four equal portions to be served as an entrée.

1¼ cup milk
4 large leeks (8 medium if you are using early season leeks)
4 strips of lean bacon
1 egg beaten lightly
1 T. mustard
2/3 cup cream
1 cup grated cheese (a nice aged cheddar is best but feel free to mix and match cheeses)

Rinse leeks under running water and be sure to get all of the dirt that is in between the leaves off. You may need to rinse them in a colander once they are sliced. Slice leeks into 1 ½ inch chunks.  Combine leeks, milk, and a dash of salt and pepper in a pan and bring to a boil. Lower the heat and simmer for 15 minutes or until tender.  While leeks are boiling, butter a shallow baking dish and fry bacon. I like to start out on a medium heat so that more of the fat runs off and then turn heat up at the end to crisp.  Drain bacon on wire rack or over paper towel.  Drain leeks, reserving all cooking liquid and put leeks in buttered baking dish.  Chop bacon into ½ inch pieces and sprinkle over the leeks.  Use small pot to combine the beaten egg, cream, and mustard together along with the reserved cooking liquid and heat on medium low. **Do not boil.** When the sauce begins to thicken, taste and adjust salt and pepper to your liking.  Pour sauce over leeks and bacon.  Sprinkle cheese over the top and broil for a few minutes to melt cheese.  This recipe serves four as a main entrée with crusty bread to dip into the rich cream sauce or serves six as a side dish.  Feel free to skip the bacon if you like or to mix and match cheeses.

Spinach and Pancetta-Wrapped Scallops
(Contributed by Chris Weglinski, chef /owner of SeaSalt cafe in Minneapolis' Minnehaha Park.)
Serves 4

2 cloves garlic, minced
2 tsp sugar
1 tsp Dijon mustard
6 tbsp lemon juice
salt & pepper
12 thin slices pancetta
1 lb. washed spinach
1 pint white mushrooms, cleaned, trimmed, & thinly sliced
2 shallots, peeled & thinly sliced
1/2 cup olive oil
minced chives & lemon wedges for garnish
12 dry packed u-10 scallops (meaning fewer than 10 would make a pound) 

1.  Wrap each scallop in pancetta, season with pepper & drizzle with olive oil.  Grill or sear over med high heat  for 2-3 minutes per side.  Make sure scallops make a sizzling sound when placed on the grill or pan.  Allow scallops to caramelize on the cooking surface before turning.  Do not toss.
2.  While scallops are cooking combine the first 5 ingredients in a bowl then whisk in the olive oil.  In another bowl combine the spinach, mushrooms, and shallots. 
3.  When scallops are done, set aside and keep warm.  Warm the olive oil mixture slightly in a pan if you grilled, or reuse the scallop pan to incorporate the little brown bits from the scallops.  Toss the warm dressing with the spinach mixture.
4.  To serve, divide the salad among 4 plates and arrange 3 scallops on top.   Garnish with chives & lemon slices.  Great with a chilled Sauvignon Blanc or a dry crisp Chardonnay.

Asian Noodle Salad
(Contributed by Sandy Schneider, from People magazine Dec. 6, 2010)
Serves 4-6

1/2 cup sliced almonds
8 Tbsp. sesame seeds
7 Tbsp. rice vinegar
4 Tbsp. sugar
1 tsp. salt
1 tsp. pepper
1/2 cup canola oil
16 oz. Coleslaw mix (shredded cabbage, red cabbage, carrots)
2 pkgs. Ramen noodles (broken up, without the seasoning packet) 

1.  In a skillet over medium low to medium heat, toast almonds and sesame seeds until light brown)
2.  In a small bowl, combine vinegar, sugar, salt and pepper.  Whisk in oil.
3.  In a large bowl, combine coleslaw mix and Ramen noodles.  Add contents of small bowl and mix well.  Toss in the almonds and seeds just before serving.

Sweet Cucumber and Radish Salad
(Contributed by Arboretum Director Ed Schneider from Gourmet magazine Jan. 2008)

4 Servings

1 large cucumber (1 lb)
1 bunch radishes
1/4 cup cider vinegar
1 1/2 Tbsp sugar
1 Tbsp vegetable oil 

1.  Peel cucumber, then halve lengthwise and slice crosswise 1/4-inch thick.  Cut each radish lengthwise into 8 wedges.
2.  Bring sugar, 1/4 tsp. salt, 1/8 tsp. pepper to boil, stirring until sugar has dissolved, then stir in oil.
3.  Pour hot dressing over cucumbers and radishes in a bowl, stir, then let stand 10 minutes.  Stir and season with salt before serving. 

Beet Salad
(Contributed by KARE-11-TV's  Bobby Jensen & Belinda Jensen)

Bobby's Note:  This salad takes some planning and time to prepare but it is definitely worth it!

2 large beets
½ cup thin slices of a quartered sweet onion (Vidalia if in season is great)
2 quarts of mixed baby lettuces
3 cup peeled diced jicama
1 ½ cup diced cucumbers
2 tbsp lemon juice
2 to 4 tbsp walnut oil (olive oil would also work)
Salt and freshly ground pepper
1/3 cup toasted walnuts

Rinse beets, taking care not to pierce their skins. Put in a pan, cover with water and bring to a boil. Cover and simmer over low heat 40 to 50 minutes or until tender. Let cool. Run beets under cold water and slip off the skins. Cut beets in thin wedges or quarter slices. Separate each onion quarter-slice into slivers. In a large bowl, combine lettuce, jicama, onion and cucumbers, and toss. In a small bowl whisk, lemon, oil, salt and pepper until blended. Add to salad mixture and toss. Taste and adjust seasoning. Serve salad with beets and sprinkled with walnuts.

Black bean and Rice Salad
(Contributed by Gina Coburn of Three Crows, Delano) 

1 Meal-sized Serving

On a 2 cup bed of chopped romaine (or mixed greens but I like Romaine because it's sturdier),  layer in the following:
1/2 cup cooked rice (either white or brown)
1/2 cup cooked and black beans- canned are fine
2 tbs. chopped red onion
1/4 cup chopped tomato
2 tbs. cilantro leaves
Balsamic vinaigrette to taste- we make our own but Newman's Own is great.

 Nectar's Squash Soup
(Contributed by Kevin Nordeen of Nectar Wine Bar in Osseo)
6 servings

4 Tbsp. butter
1 cup diced sweet onion
3 cups peeled and diced acorn squash
3 cups peeled and diced butternut squash
Kosher salt and freshly ground pepper
6 cups chicken stock or vegetable stock
½ cup heavy cream 

Melt butter in a large pot over medium heat.  Add the onions and cook until translucent.  Add squash and cook until softened, about 10 minutes.   Season with salt and pepper to taste. Cover with chicken stock and bring to a simmer.  Cook until squash is completely tender, about 30 minutes. Puree the soup in batches in a blender until smooth.  Always use caution when blending hot liquids. Return soup to pot, add the cream, and simmer for about 10 minutes.  Adjust seasoning to finish. To serve, ladle soup into soup bowls and if desired, garnish with aged sharp cheddar cheese, a drizzle of walnut oil, and freshly grated nutmeg.   

Tomatoes with Orzo and Roquefort
(Contributed by Sue Zelickson from "The Complete Vegetable Cookbook" by Lorraine Bodger)

Sue's Note: This is a recipe that is light, filling and satisfying  as a side dish for a summer meal on crisp greens for a good contrast in texture.
Makes 6 servings

1/2 cup uncooked orzo pasta
3 medium-size ripe red tomatoes
1/4 lb. Roquefort cheese
1/4 cup (packed) chopped fresh flat-leaf Italian parsley
1/4 cup Creamy Vinaigrette Dressing  (recipe below)
Salt and fresh pepper to taste.

1. Bring a large saucepan of water to a boil, stir in the orzo and cook for 9 to 11 minutes, until tender. Drain, rinse well under cold water, and drain again.  Meanwhile, dice the tomatoes and place them in a strainer. Shake the strainer firmly to remove as much tomato juice as possible, then transfer the tomatoes to a large bowl.
 2. Add the orzo to the bowl of tomatoes. Crumble the cheese and add it to the bowl, along with the parsley, vinaigrette dressing , salt and pepper to taste. Toss well and serve chilled or at room temperature. 

Creamy Vinaigrette Dressing
 Makes 1/2 cup

2 Tbsps regular or light mayonnaise
1 Tbsp red wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
Salt and fresh pepper to taste

 Whisk the ingredients together and correct the seasoning.  Be sure to whisk  the dressing again just before using.

Pizza Sauce
(Contributed by the chefs at Red's Savoy Pizza) 

2 Tbsps olive oil
1 Tbsp butter
1/2 cup onion, chopped
1 garlic clove, minced
Three 28 oz. cans of whole peeled tomatoes or 15-18 stewed tomatoes
2 Tbsps grated parmesan cheese
1 Tbsp fresh basil
1 Tbsp fresh oregano
1/2 tsp salt
1/2 tsp sugar
1/4 tsp black pepper
1 small bay leaf
1 tsp fennel seed

In a large skillet, melt butter with the oil. Add the onion, celery and garlic and saute until soft and transparent.  Add tomatoes and stir until smooth.  Add remaining ingredients and bring to a slow simmer.  Simmer for 30-60 minutes.  Remove bay leave and spread the sauce on your prepared pizza dough.

'Everything is Better with Bacon' Brussels Sprouts
(contributed by Geri Wolf, event planner & author)

1 ½ pounds Brussels sprouts
¾ stick of unsalted butter
½ pound shallots, thinly sliced
kosher salt
fresh cracked black pepper
2 Tbsps apple cider vinegar
4 tsp sugar
5 slices bacon
2 Tbsps extra-virgin olive oil
1 cup of water

Wash Brussels sprouts well and cut in half lengthwise.  Cut the sprouts into thin slices lengthwise.  Set aside. Melt half of the butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until tender and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.  Set aside. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally.  After cooking place bacon on a plate lined with a paper towel until cool enough to handle.  Crumble bacon.  Set aside. Remove bacon fat until one tablespoon remains in the skillet.  Add extra-virgin olive oil and heat over medium-high heat.  Add sprouts, seasoning with salt and pepper.  Sauté sprouts until browned, about 5 to 6 minutes.  Add water and remaining butter and continue to cook until sprouts are tender and water has cooked away, about 3 minutes.  Add shallots and bacon and stir well, coating the sprouts.  Transfer to a serving bowl, season with salt and fresh cracked pepper and serve immediately.