More Great Recipes
- Tanner’s Bison Tourtière
- Tanner’s Brule Creek Butter Pastry
- What’s In Season Episode 6: Bison Tourtière with Brule Creek Butter Pastry
- Mr. Miller’s “Lakehead” Stoemp
- Bret’s Vegetarian Borscht
- Dill Feta-Yogurt Crema
- What’s In Season Episode 4: Vegetarian Borscht with Dill Feta-Yogurt Crema
- Bret’s Vegetable Stock
What’s In Season Episode 5: Stoemp & Sausage
What’s on the menu for November? STOEMP and sausage! Mr. Todd Miller, Culinary Arts teacher with Lakehead Public Schools, joins us to make a delicious and simple dinner in under an hour.
Featuring:
- juicy green cabbage from Belluz Farms
- tender, slender carrots from Pitch Creek Farm
- fluffy russet potatoes from B&B Farms
- big chunks of bacon end from Sandy Acres Farm
- whole cream and rich butter from Slate River Dairy
- Breakfast sausage (yes, for dinner!) from Haywire Farm
More Seasonal Recipes
Tanner’s Brule Creek Butter Pastry
A rich and flaky butter crust, perfect for Tanner’s Bison Tourtiere.
Dill Feta-Yogurt Crema
Makes a great garnish for Bret’s Vegetarian Borscht as well as a yummy dip for veggies and snacks.
What’s In Season Episode 4: Vegetarian Borscht with Dill Feta-Yogurt Crema
Chef Bret Karpowich from In Common demonstrates an October recipe you can make in under an hour OR “set it and forget it” in the slow cooker while you’re at work.