Quick! What comes to mind when I mention Green Bay, Wisconsin? It’s Sheena here, digital food editor for BHG.com and I’d bet serious money your first response was Packers football. Fair enough. Where else will you find an NFL team in such a small market? And just try to name one more NFL team owned by the fans – that’s right, you can’t. The Packers are unique and important to Green Bay, but if that’s all that comes to mind, you have not experienced the amazing food scene on the cusp of exploding.
CHEESE!!! No, that’s not excessive use of the caps lock key. Wisconsin = cheese, but until you’ve tasted cheese curds made the morning you ate them and met some cheese-making experts you don’t fully grasp it. From small batch cheeses at places like Renard’s Cheese to the brand I think synonymous with fresh mozzarella in the Midwest – BelGioioso – Green Bay is home to super-fresh cheese. Cool learning: BelGioioso makes its mozzarella to order and gets its milk from within a 30-mile radius of their factories so milk can go from farmer to packaged product in 4 hours! And they can make a LOT of cheese. Check out all the provolone!
Farm to Fork is Hot. The local food trend is in full swing as evidenced by a remarkably large farmer’s market, rent-able plots to grow food at their botanical garden and Green Bay restaurants. I ate one of the best meals of my life at Three Three Five created by Chef Chris Mangless (aka: The Traveling Chef). Earlier in the day Chef Chris met us at Twin Elm Gardens where many of his ingredients come from, from there he dreamed up a 27-course dinner using some of the foods we saw growing that morning. Some of the dishes I just pause to reflect on from time to time are the Meyer lemon hummus with pine nuts; carrot soup with coconut, ginger, and of all things, a marshmallow; and pork belly fried rice using black rice, pineapple, and soy. Here’s a sampling of my meal:
Craft Beverages Everywhere. Breweries abound in Green Bay. We sampled brews from Badger State Brewing Company (tasting room coming soon), Titletown Brewing Company (expansion coming soon), and Hinterland Brewery (new location coming soon). As you can tell from the updates soon to come for each company the craft brew business is booming. Though I enjoyed each beer we tasted, I’m not a big beer drinker, so my beverage highlight came from The Libertine. The dimly-lit, prohibition-styled space felt cozy and inviting and the cocktails were crafted by expert hands.
So if you find yourself venturing to Green Bay, don’t forget to explore cuisine outside the stadium.
Nothing reminds me of summer more than berry picking. Most summers, we head to Vermont for a week to stay at my relative’s house and we always go blueberry picking nearby. Usually it’s so hot that I can’t manage to bake a pie when I get home, so instead I love throwing the berries in a fresh salad. The sweet and savory together are divine! Plus, it’s great alongside a BBQ meal.
For this fresh summer salad, I created a vegetarian version of this BHG salad, subbing spicy arugula for lettuce, and adding feta and pecans. However, feel free to include the turkey, or perhaps some chicken if you’ve fired up the grill.
I just used a light vinaigrette I bought at the store, but even olive oil and lemon would be lovely! For the recipe that I adapted, please click here.
Cheers to outdoor summer meals!
Delish Dish, Let's Party | Tags:
arugula, bbq, Berries, berry, blueberry, cheese, easy, entertaining, feta, fresh, gluten free, healthy, nuts, outdoor, Party, pecans, Recipe, salad, summer
Hi everyone, I’m Jennifer Chong a photographer and designer living in Long Beach, California. I also write a lifestyle blog, where I share my favorite eats, travel spots and design loves. I am so excited to be guest blogging and pinning for BHG’s Delish Dish this month! Be sure to follow my boards to see the latest!
Today I am sharing with you all a refreshing summertime drink, Carrot Lemonade. So I bet some of you are thinking carrot and lemonade – what a weird combo! I thought so too, but I’m a fan of carrots and figured if it was too carroty I probably wouldn’t mind much.
So what did I think? Refreshing and the flavors of the carrot aren’t overpowering. It’s easy to make and you don’t need a juicer; just simmer the carrots for 10 mins and then blend. I think next time I will add a bit of ginger zest in there, too. One of the best parts of this juice is that unlike most lemonades, you don’t need to add any sugar. You can even make it ahead of time, though I would suggest that you don’t add all the water until you are ready to serve as the carrot tends to thicken once cooled.
Editor’s Note: Michael is the first of a week-long Delish Dish series offering a sneak peek into our newest Better Homes and Gardens cookbook, Fresh. Check back throughout the week for more colorful, in-season recipes straight from the cookbook. Don’t wanna wait? Click here to buy Fresh today!
Nothing beats a flavorful salad on a hot summer day. But a salad that involves strawberries is even better! Today, I’m pulling recipe inspiration from one of BHG’s newest publications, Fresh. It’s a fabulous cookbook full of recipes for enjoying ingredients at their peak.
Each recipe tells you when the particular dish is best served based on the availability of ingredients. This also means that the ingredients will be at their ultimate stage of flavor and freshness. And honestly, that’s the best time to eat something.
This delightful salad features fresh strawberries so now is about the best time of year to serve it. Strawberries paired with peppery arugula, tangy balsamic, and a little cheese, and you have salad perfection.
Since I’m a huge fan of cheese, I absolutely love the manchego fricos on this dish. Fricos are cheese crisps made by heating a thin layer of cheese in a sauté pan. The high temperature draws out the oils and makes an interesting little crisp. It’s such a unique garnish for a salad as the crispiness adds great texture. To be honest, I could just snack on these all day.
You can find the recipe for the salad by clicking here.
And don’t forget to pick up your copy of Fresh for more seasonal cooking ideas.
Michael Wurm, Jr. – Inspired by Charm
Hello! Erin from The Forest Feast here, with an easy appetizer idea. I have oodles of mint in my garden right now, so I whipped up some Mint Pesto inspired by this BHG Homemade Pesto recipe. I used mint instead of basil for a fresh spring taste, and pepitas (toasted pumpkin seeds) instead of pine nuts because they are nutrient rich and much less expensive. This mint pesto is also great on pasta!
- 1 bunch (about 1 cup firmly packed) fresh mint leaves
- 1/4 cup grated Parmesan or Romano cheese
- 1/4 cup piepitas (toasted pumpkin seeds)
- 5T olive oil
Blend all ingredients in a food processor until smooth. Set this pesto aside. Toast several slices of baguette and toast on a baking sheet in the oven until golden brown (approx 3 minutes under the broiler). While bread is still warm, spread a heaping teaspoon of cream cheese on each slice. Top that with a spoonful of the mint pesto, and garnish each with a couple pepitas. Serve warm or at room temperature.
The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes with photos and watercolor illustration. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods where she is currently working on The Forest Feast cookbook. Follow Erin on Twitter and Instagram, @theforestfeast.
Tabbouleh is a healthy grain based Mediterranean dish and serving it like this in little endive boats is so much fun! I started with this BHG Tabbouleh recipe and made it my own. You can buy boxes of tabbouleh mix at most grocery stores, and then customize them by adding lots of fresh veggies and herbs like tomatoes, bell pepper, mint and parsley. You really can’t go wrong! It’s colorful and great as an appetizer or a side.
- 1 5 1/4 ounce package tabbouleh (wheat salad) mix
- 1 cup boiling water
- 1 1/2 cups chopped tomato
- 1 cup chopped yellow, red, and/or green sweet pepper
- 1/2 cup sliced green onions
- 1/2 cup snipped fresh parsley
- 1/2 cup snipped fresh mint
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon ground black pepper
- endive leaves
1. In a large bowl combine tabbouleh mix with spice package. Stir in the boiling water. Cover and chill for 30 minutes or up to 24 hours.
2. Stir in tomato, the sweet pepper, green onion, parsley, mint, lemon juice, olive oil, and black pepper.
3. To serve, spoon onto endive leaves. (Or cover and chill up to 24 hours.) Make 6 servings and works as an appetizer or side.
The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes with photos and watercolor illustration. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods where she is currently working on The Forest Feast Cookbook. Follow Erin on Twitter and Instagram, @theforestfeast.