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DIY: Go Crazy with Coconut Oil!

Food Science Slice: Incredible, Edible Algae!

Professor Produce

A Week’s Worth of Meals in 2 Hours

How do I cook with: Those other cuts of meat

Zucchini Stuffed With Smoked Lake Trout

From the Share – Fall 2016 newsletter  This ready-to-eat, quick meal wonder gets a big flavor boost from the smoking process. It comes to us from Everett’s Fisheries and is a lean protein option for any night of the week. What to look for: You can find it pre-packed in the cases in front of…  Read More

Stuffed Rainbow Trout

From the Share – Fall 2016 newsletter Always opting for fish filets means you’re missing out on some serious flavor. Whole fish have a gelatin-rich backbone and skin to seal in moisture, producing sweet-tasting flesh with a cushiony texture. And at the Wedge, we bring you local Star Prairie trout raised right here in Minnesota!…  Read More

Shredded Thai Turkey Sandwich

From the Share – Fall 2016 newsletter  Most people are used to getting their turkey breast presliced and sandwich-ready. But it’s actually a great cut of meat to cook with because it’s super lean and cooks up quicker than in-bone options. It’s as easy to prepare as skinless boneless chicken breasts, but even easier on…  Read More