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3 Remote Warehouse Cooking and Food- US Midwestern

Spoonriver Cookbook

by

Spoonriver Cookbook Cover

 

Synopses & Reviews

Publisher Comments:

For nearly forty years, Brenda Langton has been one of the most recognizable guiding lights of Twin Cities organic dining, from the earliest days at the Commonplace Cooperative Restaurant to her award-winning establishments Cafe Kardamena and the beloved Cafe Brenda. Always ahead of the curve when it comes to serving local, organic, and vegetarian cuisine, in 2006 she opened the acclaimed Spoonriver restaurant in downtown Minneapolis while at the same time founding the Mill City Farmers Market, a unique urban market offering local, sustainable, and organic produce along with pasture-raised meats, eggs, and farmstead cheeses.

Spoonriver and the Mill City Farmers Market have from the very beginning been entwined—Brenda and her restaurants have always relied on the finest, freshest local produce as the foundation for her seasonal menus. The Spoonriver Cookbook is a tribute to these two landmark institutions as well as a presentation of the vision and philosophy behind Spoonriver’s delicious creations and their remarkable chef. With her longtime friend and coauthor Margaret Stuart, Brenda has compiled a flavorful variety of Spoonriver’s offerings from quick-cooking one-pot dishes to simple and scrumptious vegetable sides, legume recipes, and whole-grain preparations. Spoonriver appeals to a broad palate, and its cookbook includes tantalizing recipes for grass-fed beef, lamb, and naturally raised pork from area farms along with fresh seafood and organic free-range chicken. Connecting the table back to the market and ultimately to the land itself, The Spoonriver Cookbook provides unique recipes and fascinating short stories and profiles from the market’s farmers and vendors.

Brenda Langton’s philosophy is built on the simple premise that a healthy diet is one of the best paths toward a long and happy life. It just so happens that Brenda’s recipes are for some of the most delectable food that people in the Twin Cities have enjoyed for decades, and The Spoonriver Cookbook is a celebration of her rich legacy that is at once local, healthy, and yes, supremely delicious.

Synopsis:

A celebration of Brenda Langton’s award-winning Spoonriver restaurant and the local farms and vendors of the neighboring Mill City Farmers Market

About the Author

Brenda Langton has been a presence in Twin Cities dining since 1972. She started her first restaurant, Cafe Kardamena, in St. Paul in 1978, and then moved it to Minneapolis and renamed it Cafe Brenda in 1986. Cafe Brenda operated until 2009. In 2006, Brenda opened Spoonriver and founded the Mill City Farmers Market. She is a senior fellow at the Center for Spirituality and Healing at the University of Minnesota and an educator and consultant on healthy eating. Margaret Stuart is a horticulturist, landscape designer, and personal chef who has been cooking natural foods since her late teens. Langton and Stuart are coauthors of The Cafe Brenda Cookbook, first published in 1992 and republished by the University of Minnesota Press in 2004.

Mette Nielsen is a Minneapolis-based food and farm photographer. She has created food images for more than twenty-five years and is an active supporter of year-round local foods in this northern climate.

Margaret Stuart is a horticulturist and owner of a garden design business. She is a chef and grows vegetables and herbs on her family farm in order to have varieties not always available in the market. She is also coauthor of The Cafe Brenda Cookbook (Minnesota, 2004).

Table of Contents

Contents

Acknowledgments

Introduction

About the Mill City Farmers Market

Appetizers

Radish and Orange Butter Canapes

Sesame Butter and Miso Pate

Hummus

Roasted Sweet Pepper, Walnut, and Pomegranate Spread

White Bean and Sun Dried Tomato Dip

Yogurt Herb Dip

Roasted Eggplant Salsa

Baba Ganoush

Caponata

Sunflower Pesto

Warmed Spiced Olives

Black Olive Walnut Tapenade

Green Olive Tapenade

Shrimp Quesadillas with Coconut Cilantro Salsa

Smoked Salmon Quesadillas

Butternut Squash Chipolte Quesadillas

Soups

Cold Split Pea Soup with Mint

Melon Mint Soup

Gazpacho

Cucumber Dill Soup

Asparagus Soup

Carrot Soup

Beet Borscht

Roasted Tomato Soup

Roasting Fresh Tomatoes

Ginger Squash Soup

Corn Chowder

Golden Potage

Kale and Potato Soup

Roasted Potato Garlic Soup

Quinoa Corn Soup

Squash and Wild Rice Soup

Golden Grain Soup

Tim’s Miso Soup

Split Pea Kale Soup

Lentil Barley Vegetable Soup

Black-eyed Pea Soup with Greens

Lemon Lima Bean Soup

Minestrone

Black Bean Soup

Pinto Bean Lime Soup

Red Bean Mushroom Soup

Tomato White Bean Soup

Chickpea Pumpkin Soup

White Bean and Squash Soup

Matzo Ball Soup

Turkey Wild Rice Soup

Red Lentil Vegetable Soup

Vegetable Stock

Salads

Basil Honey Dressing

Pomegranate Dressing

Pomegranate Molasses

Oil Free Dressing

Sesame Vinaigrette

White Balsamic Vinaigrette

Citrus Vinaigrette

Salads and Homemade Dressing

Caesar Salad Dressing

Lentil and Mint Salad

Greek Black-eyed Pea Salad

Sandra Jean’s Herb Farm

Orzo Pistachio Salad

White Bean Tuna Salad

Wild Rice, Vegetable, and Smoked Trout Salad

Cranberry Pear Chutney

Shaved Vegetable Salad

Wakame Cucumber Salad

Arame with Carrots and Sesame

Grains, Beans, and Vegetables

Cooking Rice and Grains

Cooking Beans and Legumes

Brown Rice Barley Pilaf

Buckwheat and Rice Pilaf

Wild Rice Pilaf

Wild Rice

Jasmine Rice and Quinoa Pilaf

Couscous Pilaf

Millet with Basmati Rice

Maple Ginger Red Beans

Cannellini Beans

Moroccan Chickpeas with Tomatoes

Kidney Beans and Green Onions

Stewed Lentils

Edamame

Edamame and Corn Succotash

Braised Kale with Balsamic Vinegar

Greens

Swiss Chard with Garlic and Red Pepper Flakes

Braised Yam, Onion, and Broccoli

Cabbage with Fennel Seeds

Braised Broccoli and Garlic

Stovetop Carmelized Onions and Squash

Nistler Farms

Baked Winter Squash

Parsnip and Yams

Roasted Potatoes

Entrees

Butternut Squash, Vegetable, and White Bean Gratin

East Indian Curry with Red Lentils

Couscous Platter with Grilled Vegetables

Broccoli and Winter Squash Sauté over Couscous

Broccoli Potato Vegetable Pie

Provence Vegetable Tart

Italian Pistou

Roasted Winter Vegetable Stew

Loon Organics

Baby Lima Beans with Polenta

Sweet Corn, Rice, and Pumpkin Seed Loaf

Squash Risotto

Vegetarian Mock Duck Sloppy Jane

Mock Duck Taco

Mushroom Tempeh Stroganoff

Tomato Porcini Sauce with Chicken and Pasta

Soba Noodles with Vegetables

Black Bean Chili

Lentil Vegetable Loaf

Buttermilk Crepes with Ricotta and Vegetables

Spoonriver Crepe Stand

Commonplace Veggie Burger

Lamb Spoonburger

Lamb or Chicken Kabobs in a Mediterranean Marinade

Chicken Stew

Herbed Pork Tenderloin w

Product Details

ISBN:
9780816676286
Author:
Langton, Brenda
Publisher:
University of Minnesota Press
Author:
Nielsen, Mette
Author:
Stuart, Margaret
Subject:
American - Middle Western States
Subject:
Cooking and Food-US Midwestern
Copyright:
Edition Description:
Hardcover
Publication Date:
20120431
Binding:
HARDCOVER
Language:
English
Illustrations:
101
Pages:
288
Dimensions:
9 x 8 x 1.5 in

Related Subjects

Cooking and Food » Diet and Nutrition » Healthy Cooking
Cooking and Food » Diet and Nutrition » Special Diets » General
Cooking and Food » Regional and Ethnic » United States » Midwestern
Home and Garden » Household » General

Spoonriver Cookbook New Hardcover
0 stars - 0 reviews
$34.95 In Stock
Product details 288 pages University of Minnesota Press - English 9780816676286 Reviews:
"Synopsis" by ,

A celebration of Brenda Langton’s award-winning Spoonriver restaurant and the local farms and vendors of the neighboring Mill City Farmers Market

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