Cooking with Edible Wasatch

i15-cvr-thumbOne of my favorite local publications, actually one of my favorite publications period, is a little magazine called Edible Wasatch. This seasonal magazine is packed full of bios and stories about local farmers, restaurants, chefs and producers. The best part of the magazine though, is the local recipes. 

Every time a new issue of Edible Wasatch hits the shelves I rush over to my local cafe and snatch my copy up and head right home to get cooking. The recipes featured are always exciting and easy and accessible for all to make. The directions are never complicated but the end result is always something fantastic.

The first recipe I tried was the mackerel pate and as luck would have it,  I had been holding on to a can of fancy mackerel for months just waiting for the perfect recipe to inspire me to crack it open.  I truly wish I would have ordered more cans of this little fish because the spread was  amazing.  I substituted aiolo where  it called for creme fraiche and added just a pinch of cayenne for a little kick.

The second recipe I tested was polenta with meatballs and tart cherries. I was planning on making something using the last of my ground turkey for dinner so I substituted the pork in this recipe for that and the cherries with the cranberries I had on hand. I had never used fruit in my meatballs before and the added sweetness was so delightful. On their own, each dish is lovely but together the polenta and meatballs really make something special .

Head over to http://www.ediblewasatch.com/ to find these recipes and more. I will be trying out their kombucha cocktails this weekend from their feature ‘The mother of all cocktails’, how cute!

EdibWasa Winter 2014.clipular (1) EdibWasa Winter 2014.clipular

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