Cooking Up the Good Life

12:10 PM, Apr 2, 2011   |    comments
  • Share
  • Print
  • - A A A +
Jenny Breen

CHASKA, Minn. -- In "Cooking Up the Good Life", Jenny Breen, along with writer Susan Thurston, presents a scrumptious journey through the seasonal ingredients of the upper Midwest with an enticing variety of her most-loved recipes for the family table.

The book launch event will take place on Saturday, April 9 from 10:30 AM - 12:00 PM at the Minnesota Landscape Arboretum
(Oswald Visitor Center, 3675 Arboretum Drive, Chaska).

Admission is free for Minnesota Landscape Arboretum members and $15.00 for non-members: $15.00. Call membership at 952-443-1440 to register.

Visit the Arboretum website for more information.

Here, Jenny shares a recipe for early greens with miso dressing and toasted almonds.

Early Greens with Miso Dressing and Toasted Almonds

Serves 8 to 10

Greens :
2 tablespoons olive oil
2 tablespoons toasted
sesame oil
2 medium onions or 2 leeks,
sliced
6 cloves garlic, minced
1 inch ginger, peeled and
minced
2 pounds assorted greens
(such as arugula, mustard,
or spinach), well rinsed
and dried
2 cups sliced or crushed
almonds, toasted (see
Toasting Nuts, page 27)

Miso Dressing:
1/3 cup rice vinegar
2 tablespoons honey or
maple syrup (use the maple
syrup for a vegan version)
2 tablespoons stone-ground
mustard
1/2 cup miso paste
2 tablespoons toasted
sesame oil
1/3 cup olive oil
2 teaspoons tamari

(Copyright 2011 by KARE. All Rights Reserved.)

Most Watched Videos