Sometimes it's nice for someone else to "TOS" (think of something) for you to have for dinner during the week! With this in mind I will be posting a "Meal of the Week" for you that encompasses the local foods that Mildred's Meadows has available seasonally. I hope that you enjoy the recipes and will stop in to the store to purchase the local ingredients. The ingredients that you will be able to get at Mildred's Meadows are in bold.

Festive Arugula Salad

1 package arugula (or lettuce if you dislike the arugula part)
1 cup Rosemary Maple Nut Mix - chopped
1/4 cup goat cheese, crumbled
1 apple, diced small

Dressing (Pick up a jar in the store if you want or make it at home from this recipe)
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup loosely packed parsley
1/4 cup chopped red onion
2 garlic cloves
1 tbsp sugar
1/2 tsp dried oregano
1/2 tsp sea salt
1/8 tsp black pepper

Place dressing ingredients in a blender or food processor; cover and process until smooth.

In a large salad bowl toss the arugula (cut from the roots, since it's hydroponic) with about a 1/4-1/2 cup of the dressing depending on how much dressing you like. Sprinkle the chopped nuts, apple, and goat cheese over the top. Serve immediately!

Polenta with Sausage & Tomatoes

3 cups water
1 tbsp butter or Olive oil
I tsp sugar
1/2 tsp salt
1 cup Polenta or stone ground cornmeal
3/4-1 lb sausage
1/2 cup grated Parmesan cheese or other hard cheese of your choice
1 1/2 cups tomato sauce

Preheat oven to 375 degrees F. Grease a 2 1/2 quart casserole dish. Remove sausage from it's casing and cook in a frying pan, breaking up the pieces as it cooks. While this is cooking, combine water, butter, salt, and sugar in a heavy saucepan and bring to a simmer. Add cornmeal slowly, whisking constantly. Lower the heat and continue stirring with a spoon until the mixture has thickened and leaves the side of the pan, about 10 minutes. Remove from heat and add 1/2 cup cheese, stirring well, then spread mixture into the greased casserole dish. Top with tomato sauce, sausage, and the remaining cheese. Bake until bubbling, about 30 minutes. Let stand 10 minutes before serving.

2 cups dry black beans, rinsed
water
1/2 tsp allspice
1/2 tsp nutmeg
1 tsp ginger
1 tsp sea salt
fresh pressed garlic
1 cup butternut squash, cooked
1 onion, sliced

In a crock pot, pour 4 cups water over black beans and cook on high temperature for 3-4 hours or until beans are softened. Add more water as necessary. Add nutmeg, allspice, ginger, and salt about halfway through cooking and stir well. When beans have cooked through uncover crock and cook for abut 1/2 hour more.

Meanwhile, heat a frying pan, add about 2 tbsp olive oil, and caramelize onions by adding to the hot pan then turning heat down to low and covering pan. Let the onions cook this way for about 20 minutes stirring frequently. Uncover pan and cook another 10 minutes or so or until soft and lightly browned. Mix caramelized onions with butternut squash pressing fresh garlic into the mixture and seasoning with salt.

On a griddle heat small corn tortillas, spreading the butternut squash mixture on in a thin layer while heating. When tortilla is heated through, remove from griddle and place a dollop of the black bean mixture, spreading around over the squash mixture. Fold tortilla in half and serve with guacamole!

35-40 rice paper wraps
water for dipping rice paper & large shallow bowl
1/2 cabbage, shredded
1-2 red onions, shredded
1/2 cup fermented ginger carrots (or raw shredded carrots)
sea salt
1/4 cup soy sauce
1/4 cup red wine vinegar
1/4 cup olive oil
1 large clove garlic, pressed
1/2 tsp Tuscan Sea Salt (or plain sea salt)

Mix shredded cabbage with a couple pinches of sea salt and the red onions in a large bowl. Set aside while mixing dipping sauce. In a jar with a cover, add soy sauce, vinegar, olive oil, pressed garlic, and salt. Cover and shake until mixed well. Next, add the carrots to the cabbage & combine well using your clean hands if necessary.

Fill the large shallow bowl about 1/4 of the way with warm water. Taking one rice paper at a time, dip it into the water and let it soften for about 30 seconds, removing before it softens too much to be handled. It may take a few tries to get this right. Transfer softened rice paper to a clean cutting board or plate. In the center of the rice paper place a tablespoonful of the cabbage mixture, making sure to keep it together in an oval shape. Starting at the side closest to you, fold the rice paper up over the cabbage mixture, tucking it in under the cabbage just a bit. Now fold in the sides over the part that you just folded, and roll up to form the spring roll. Repeat for the rest of the cabbage mixture, or until you make as many rolls as you can use in one day. The rolls can be stored for a short time, however, they tend to stick together if stored too close together. Enjoy with the dipping sauce!