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Recipes for items marked with an * are in our
2010 Menu and Recipe booklet available here for download as a PDF. There will be a new Eat Locally During the Winter Recipe Book in August 2011.
Pork Chops with Door County Cherries & Wisconsin Fontina Cheese *
Creamy Polenta Salad
Honeyed Melon with Mascarpone
Grass-Fed Beef Filet topped with Caramelized Onions
Mashed Potatoes with Rosemary Sauteed Swiss Chard
Apple Pie
Stone’s Throw Pinot Noir
Chicken Bratwurst
Sweet Corn
Grilled Zucchini & Chive Potato Salad
New Glarus Fat Squirrel Ale
Hand-Harvested Organic Wild Rice Chicken with Orange Marmalade
Shanghai Bok Choy with Scallions & Bacon *
Pan-Seared Brown Trout
Roasted Vegetables (Beets, Sweet Potatoes, Red Potatoes, &/or Parsnips)
Green Salad with Goat Chevre & Shaved Fennel
Simon Creek Vineyard & Winery American Chardonnay
Choy Sum Ginger Lime Tofu Noodle Soup *
Yogurt with Fresh Peaches & Honey
Grilled Fish with Cucumber and Fresh Herb Salsa *
Roasted Red Potatoes
Kohlrabi au Gratin *
Pesto Pasta with Sauteed Patty Pan Summer Squash (flying saucer squash)
Fried Green Tomatoes *
Sprecher’s Pub Brown Ale
Grilled Wisconsin Bison Burgers on A Whole Wheat Bun
Fried Corn *
Watermelon Slices
Indian Summer Casserole with Flour Tortillas *
Cantaloupe Cubes
Chicken or Tofu on Greens with Honey Mustard Sauce *
Roasted Beets & Walnut Salad *
Tuscan Bread Salad with Lots of Juicy Wisconsin Tomatoes *
Wisconsin Peach Pie
Mackinac Island Whitefish Bisque *
Mixed Green Salad with Tomato Dill Vinaigrette
Locally-Baked Rolls
Zucchini Pepper Pie
(Recipe can use any September vegetables.) *
Simple Soulful Greens *