COOK AT HOME

COOK AT HOME

LAUREN RUDERSDORF

Gather

AROUND THE Grill

Summer in Wisconsin is too short not to spend every possible moment outside. Who wants to sweat over a hot stove when you could be cooking alfresco with friends? Stock up on fresh produce and some local meats and get grilling with these four great summer recipes.

Juusto Fattoush with Grilled Zucchini

Recipe by Mary Kastman of Driftless Cafe

Peak season is Driftless Cafe chef Mary Kastman’s favorite time of year in Viroqua. A continuous stream of goodness from local farmers allows her to showcase the bounty of the region on their daily changing menu, and fattoush is her first choice when summer vegetables are in their full glory! This Middle Eastern chopped salad is typically served with bread, but this version of fattoush has a western Wisconsin twist with the addition of grilled Juusto cheese (also making it gluten-free!).

Serves 4 Prep time: 15 min Cook time: 20 min

INGREDIENTS For Salad:

2 medium zucchini or summer squash, halved lengthwise 1 tablespoon olive oil ½ teaspoon kosher salt ¼ teaspoon black pepper 2 pounds Carr Valley Bread Cheese (Juusto) or haloumi cheese 1 large head romaine lettuce, cut into thick ribbons 1 medium cucumber, small dice 1 small red onion, shaved 4 salad radishes or Hakurei turnips, small dice 2 tablespoons chopped parsley 2 tablespoons chopped mint 2 tablespoons chopped dill Ground sumac, to taste

For Dressing:

2 red bell peppers ½ cup toasted walnuts ½ cup extra virgin olive oil 2 tablespoons lemon juice 2 tablespoons pomegranate molasses (or good quality balsamic vinegar) 2 tablespoons maple syrup 1 teaspoon cumin 1 teaspoon coriander Salt, to taste 2 tablespoons hazelnut oil (or other neutral cooking oil) 3 cups sliced portobello mushrooms

DIRECTIONS

1. Preheat the grill. 2. Season the zucchini or squash halves with olive oil, salt and pepper. Grill cut side down for 5 minutes, rotating a quarter turn for grill marks halfway through the grilling time. Repeat on the skin side. Let cool and dice into ½ -inch cubes. 3. Grill the Juusto cheese with the grill lid closed for 2-3 minutes on each side. Remove from the grill and cut into 1-inch cubes. 4. Add the diced zucchini and cheese to a large bowl with the chopped lettuce, cucumber, red onion, radishes, and fresh herbs. 5. To make the dressing, place the red peppers on the grill and char on all sides. Remove from heat, peel, and remove the seeds. 6. In a blender, combine the grilled peppers with the remaining dressing ingredients. Process until smooth. Taste and adjust seasonings as desired. 7. Add the red pepper dressing to the salad and mix well.

Portion the salad into individual bowls and sprinkle with sumac before serving.

Chiles Rellenos

Since 2014, Conscious Carnivore has been making ethical De Chorizo sourcing of meat simpler in Madison. Their products are “humanely raised and treated, locally harvested, grass-fed Since 2014, Conscious Carnivore has been and helpfully traded” meaning you don’t have to question the making ethical sourcing of meat simpler in integrity of the meat showing up on your grill. For this reci-Madison. For this recipe, head sausage pe, head sausage maker Diego Colorado shares his favorite maker Diego Colorado shares his favorite summer meal made with chorizo from the shop. summer meal made with chorizo from the shop.

Serves 4-6 Prep time: 30 min Cook time: 30 min

INGREDIENTS

½ cup peeled walnuts, chopped 1 cup coconut milk 4 ounces queso fresco 2 ears sweet corn 6 large poblano chiles 1 large tomato, halved 1 tablespoon olive oil ½ large yellow onion, diced 2 garlic cloves, minced 1½ pounds Conscious Carnivore chorizo 1 large zucchini, cubed 1 large summer squash, cubed 1 teaspoon kosher salt 1 teaspoon Mexican oregano 1 teaspoon cumin ½ teaspoon ground cinnamon ½ teaspoon freshly cracked black pepper ¼ cup cilantro, finely chopped

DIRECTIONS

1. Prepare the grill to cook over medium-high heat. 2. While waiting for the grill to heat, make the crema.

Combine the chopped walnuts, coconut milk and queso fresco in a blender, and blend until smooth. Keep it in the fridge until needed. 3. Grill the sweet corn and poblanos directly over heat, cover, and turn occasionally, until the corn is slightly toasted on all sides and the chiles are lightly blackened, about 6-10 minutes. 4. Remove the chiles from the grill and cover them with foil for about 10 minutes to steam. This will make peeling the skins easier. 5. Grill the tomato halves and set aside to cool. 6. Place a cast-iron skillet on the grill and add 1 tablespoon of olive oil. If possible, reduce heat to low or move the skillet away from direct heat. Add the onion and garlic, and saute until translucent, about 5 minutes. Add the chorizo, and cook it halfway through. Then add the zucchini, summer squash and spices. Cook, stirring occasionally, while you prep the poblano chiles, corn and tomato. 7. Peel the skins from the chiles. Starting at the stem, make a 3- to 4-inch slit along the length of each chile. Pull out seeds and some of the base of the stem to open up the cavity. Set aside prepared peppers. 8. Remove the corn kernels from the cob. Cube the tomato.

Add the corn and cubed tomato to the chorizo mixture . 9. Set two chiles on a foil sheet. Stuff the chiles with the chorizo filling and crimp the sides of the foil around them to create open packets. Repeat with the remaining chiles.

Place the packets on the grill to heat the stuffed chiles for 2-3 minutes. 10. Place the finished poblanos on a plate. Drizzle the crema on top of each poblano and garnish with cilantro.

Recipe by Diego Colorado of Conscious Carnivore

Grilled Green Beans with Butter & Almonds

After a long day at the farm, my favorite way to spend an evening is with a quick dinner in our backyard (where work and farm talk is never allowed). We fire up the grill and keep dinner simple with an easy side that can be prepared alongside the grilled meats. It is as effortless as it is delicious. Serves 4-6 Prep time: 15 min Cook time: 15 min

INGREDIENTS

1 small rutabaga, peeled 1 medium purple top turnip, peeled 2 eggs 1 teaspoon kosher salt 1/2 teaspoon onion powder 1/4 teaspoon freshly ground black pepper 3 to 4 tablespoons bacon fat (or coconut oil) Shredded cheese, optional Ketchup or hot sauce, optional

Recipe by Lauren Rudersdorf Raleigh’s Hillside Farm and The Leek & The Carrot

DIRECTIONS

1. Preheat the grill to cook over high direct heat. 2. Toss the green beans with olive oil, salt and pepper in a large bowl until well-coated. 3. Place the green beans in a grill basket over high heat.

Cook, flipping occasionally with tongs, until blackened and blistered throughout, about 20 minutes. Move green beans off heat. 4. Add almonds to a cast-iron skillet and toast them over high heat, about 3-5 minutes. Add the butter and let it melt. Then add the charred beans, and toss with tongs to combine.

Pork Tenderloin with Grilled Peach Salsa

Since opening their restaurant and tasting room in early 2019, Owners Matt and Marie Raboin have been serious about locally sourcing their products. Prior to opening Brix they worked with the local food system for more than a decade so their list of farm suppliers includes a list of longtime friends and acquaintances, including one of Brix’s main farm partners Seven Seeds Farm.

Serves 4 Prep time: 5 hrs (inactive) Cook time: 30 min

Recipe by Derek Rikli of Brix Cider

INGREDIENTS For Pork Tenderloin:

½ cup grain mustard ¼ cup brown sugar 2 tablespoons honey 2 tablespoons soy sauce 2 tablespoons sesame oil 4 garlic cloves, roughly chopped 1 teaspoon fresh thyme 1 teaspoon fresh rosemary 1 pound Seven Seeds Farm pork tenderloin

For Salsa:

6 peaches 1 teaspoon sesame oil 2 jalapeno peppers, minced ½ medium red onion, minced 1 large heirloom tomato, roughly chopped 2 garlic cloves, minced 1/4 cup cilantro, chopped 1/4 cup lime juice 2 tablespoons honey ½ teaspoon salt ½ teaspoon black pepper

DIRECTIONS

1. To make the marinade, mix together the mustard, brown sugar, honey, soy sauce, sesame oil, garlic, thyme and rosemary in a large bowl. Place the pork tenderloin in the marinade and let it sit in the refrigerator for at least 5 hours (or overnight). 2. When ready to start your meal, prepare a grill for both high heat and indirect heat. (For a charcoal grill, bank the coals on one side of the grill. For a gas grill, set half the burners to high heat and keep the other half turned off.) 3. Remove the pork from the marinade and place it directly over the flames. Grill, rotating and flipping, until all sides of the pork are seared. Move the pork to indirect heat, cover, and cook until it has reached 145 degrees F, about 30 minutes. Remove the pork from the grill and let rest. 4. While the pork rests, prepare the salsa. Cut the peaches in half, removing the pits. Lightly brush the peaches with sesame oil and grill until there are even grill marks on both sides, approximately 1 minute per side. Let cool. 5. Place the jalapenos, onion, tomato, garlic and cilantro in a large bowl. Dice the cooled peaches and add them to the bowl. Stir in the lime juice, honey, salt and pepper. 6. Slice the pork and serve with spoonfuls of salsa on top.

Photo by Sunny Frantz. Dishware from Good Day Shop.