Wednesday, April 14, 2010

Recipe: Raw Beet Salad with Pistachio Mint Pesto

Rob + Corbin LOVED the pesto this morning on KARE 11! This recipe is so easy and so versatile, you'll want to make it all Spring + Summer long. The Raw Beet Salad is dyn-o-mite, and the pesto is out-of-sight. Really. Like Spring in your a good way.

Raw Beet Salad with Pistachio Mint Pesto
serves 4

1-2 large beets, peeled and sliced very thin or julienned
2 oz creamy goat cheese, such as Donnay (available at Grass Roots Gourmet)
1/4C Pistachio Mint Pesto (see recipe)
6oz Arugula or spinach

Arrange beets on a bed of arugula
Dot with goat cheese and Pistachio Mint Pesto
Serve cool

Pistachio Mint Pesto
makes 1 C

1C mint leaves, loosely packed
1/2C pistachios, roasted and shelled
Juice of 1 lemon
1T honey
1/4t salted or more to taste (note: omit salt if pistachios are already salted)
1/2C Olive Oil or more to achieve desired consistency

Place mint + pistachios in food processor or blender and pulse to chop
Add lemon juice, honey + salt (if using), pulse to incorporate
With processor turned on, slowly add olive oil until desired consistency is achieved

Serve with Raw Beet Salad, toss with pasta or smear on grilled meat or shrimp!

Stop by Midtown Global Market this Saturday, April 17 to celebrate Earth Day from 11AM-4PM! I'll be doing a cooking demo at 11:30AM and there will be loads of activities + education throughout the day. I'd love to see you there....

Tuesday, April 13, 2010

Events: Upcoming

Hello! Tastebud is gearing up for a busy Spring (that's the way we like it!), so I thought I would share some of our upcoming events with you.....

Wednesday, April 14th (tomorrow!) at 10AM
KARE 11 Showcase Minnesota Cooking Segment
I'll be making Pistachio Mint Pesto and showing a few different ways to use it, including a raw beet salad!
Recipes will be posted on this blog and on KARE 11 after the segment has aired.

Saturday, April 17th at 11AM-4PM
Eco-chic Cooking Demonstration at 11AM...with samples!
You can see + taste the Pistachio Mint Pesto in person and learn about fantastic local ingredients available at the Market. More info

Saturday, May 22nd from 5-8PM
Cooking the Market Class
Super fun, hands-on cooking class at Kitchen in the Market.
Space limited to 12 people, so sign up NOW! More info here:

I hope to see you soon!

Friday, April 9, 2010

Class: 'Cooking the Market'

If you need a new, fresh cooking class experience, I've got one for you! Tastebud Tart has been holding 'Cooking the Market' classes at Midtown Global Market, and they are so. much. fun!

Each class is unique because we make up the menu TOGETHER.  On the spot. Cool, right? It's a high-energy, hands-on cooking experience. Here's the scoop....

We'll start with a cheese course from Grassroots Gourmet, where owner Vicki Potts will walk us through each delish, local cheese.  Then we'll take a walking tour through the Market, scoping out fresh, cool ingredients and letting them inspire us.

Next, we'll break out into teams and decide what we want to make. Don't worry, I'll give you guidance, suggestions and loads of support. BUT, the point is to get jazzed and create something new and exciting!

After creating our menu and getting our ingredients, your team gets busy in the kitchen! After all the yummy dishes are finished, we enjoy a communal meal together. Super cool, super fun. 

Here are a few of the dishes we've created in class...

Moroccan Spiced Lamb Ribs with Roasted Green Onions

Spiced Coconut Quinoa with Vegetables + Toasted Almonds

White Bean + Asparagus Triangles with Pistachio Mint Pesto

This class is perfect for meeting new folks, bringing together a group of friends for an event, corporate team building, you name it!  We'll be offering the 'Cooking the Market' class one Saturday each month on May 22, June 19 + July 24 from 5-8PM, but if you would like to reserve a class especially for your group just give me a call. We'd love to customize the experience for you!

'Cooking The Market' Class
Midtown Global Market, Suite 126 (Kitchen in the Market)
$50 per person (includes cheese course, wine/beer, ingredients and dinner)
More info at or by calling Molly at 651.470.1056

Friday, April 2, 2010

Recipe: Spring Benedict

Need an easy, breezy dish to feed your mixed company of vegetarians and omnivores this Easter? Try this Spring Benedict! It makes use of the first asparagus, is low carb sans bread and even forgoes the hollandaise. Okay, so maybe not so Benedict-y, but the flavor is all there. I promise!

Spring Benedict
serves 4

16-20 Asparagus Spears
8 eggs, softly poached
2T fresh dill, chopped
2T fresh chives, chopped
8 thin  slices Gruyere cheese (or more, if desired)
2T Extra Virgin Olive Oil, divided use

Toss Asparagus spears with 1T olive oil and S&P
Roast Asparagus @ 400F until just tender
Arrange spears into bundles of 4-5 each and top with 2 thin slices of gruyere
Place under broiler until cheese is just melted and bubbly
Top asparagus spears with 2 poached eggs
Sprinkle with dill, chives and season w/ s&p
Drizzle with olive oil

Meat Eater Version:
Top asparagus spears with 2 thin slices of prosciutto prior, then Gruyere (if desired)
Proceed with recipe