GOLDEN VALLEY, Minn. — Minnesota’s own Bushel Boy Farms has partnered with Chef Mike DeCamp to create a special dish benefiting Second Harvest Heartland. Check out the recipe below.

VEAL PARMIGIANA INGREDIENTS:

  • 4 veal chops, pounded thin
  • 4 cups red sauce (recipe follows)
  • 2 large fresh mozzarella balls
  • Fresh basil to garnish 
  • EVOO
  • Salt and pepper

VEAL PARMIGIANA PROCESS:

  1. Season the veal chops with salt and pepper and sear them in a cast iron pan.
  2. Once they are medium rare, cover them with the red sauce and top with pieces of cheese.
  3. Place the smothered veal chop under the broiler (in oven) to brown the cheese.
  4. Garnish with fresh basil and EVOO

RED SAUCE INGREDIENTS:

  • 2T EVOO
  • 1 Yellow Onion, Diced
  • 2 Cloves Minced Garlic
  • 1t Chopped Fresh Thyme
  • 1 Fresh Bay Leaf
  • 1T Whole Fennel Seed
  • 1T Whole Coriander Seed
  • 1t Chili Flake
  • 1T Dried Italian Seasoning
  • 1t Ground Black Pepper
  • 2T Harissa
  • 1 pound of fresh vine on Bushel Boy vine-on tomatoes
  • Salt to Taste

RED SAUCE PROCESS:

  1. Sweat onion and garlic in EVOO.
  2. Add thyme, bay leaf, fennel seed, coriander, chili flakes, Italian seasoning and black pepper and cook until well toasted.
  3. Add in the harissa and tomatoes and cook down until thickened to your liking.
  4. Pass through a food mill and season to taste with salt.

You can check out the websites for the organizations and individuals mentioned in this segment, below.