Deli recipes using local products

Cream of Wild Rice Soup

6 tbsp. butter or margarine
1/2 cup chopped onion
1/3 cup shredded carrot
1 cup sliced mushrooms
1/2 cup flour
1/4 tsp. white pepper
1/2 tsp. salt
3 cups chicken stock
2 cups cooked St. Maries Wild Rice
1 cup half-and-half
2 tbsp. dry sherry
snipped parsley or chives

Melt Butter in saucepan; sauté onion and carrot until tender. Add mushrooms; sauté 2 minutes longer. Blend in flour, and then gradually stir in chicken stock. Cook, stirring constantly, until mixture comes to a boil. Boil and stir one minute. Stir in cooked rice, salt and pepper.

Simmer about 5 minutes. Blend in half-and-half and sherry; heat just to serving temperature. Do not boil. Garnish with parsley or chives.

Heidi's Spicy Chickpeas

5 tbsp. canola oil
2 medium onions, minced
1 tbsp. ground coriander
2 tsp. ground cumin
1/4 tsp. cayenne
1 tsp. Turmeric
2 tomatoes, finely chopped
3 cups local garbanzo beans, cooked
1 cup water
2 tsp. paprika
1 tsp. Garam Masala
1/2 tsp. salt
1 tbsp. lemon juice
1 fresh, hot chili
2 tbsp. fresh grated ginger

Sauté onions in canola oil over low heat till brown and soft. Add coriander, cumin, cayenne, and turmeric and briefly stir, then add tomatoes. Stir and fry over medium heat till tomatoes are cooked down. Add remaining ingredients, stir, cover and cook on low 10 minutes or so.

Sweet Erika's Roasted Beets with Walnuts

Slice desired quantity of fresh beets into uniform pieces. Add a few fresh basil leaves, and a liberal quantity of walnuts. Toss with olive or walnut oil until lightly coated. Cover and bake in a 400-degree oven until beets are nearly soft. Remove cover and continue to bake until beets are soft, but not over-cooked. Cool and serve.

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