COURAGE IN THE KITCHEN Scallop Scampi
Properly cooked, scallops are wonderful. Our friend Dardi sauts sea scallops to perfection. The trick is to cook the scallops until they are just done. Thirty seconds too long, and the scallops beg... Posted on 12/12/13 at 7:51 AM
REALLY EATING Who's says real food can't be fast?
I saw this recipe on someone's page on Facebook, and I can't remember who. I copied it and emailed it to myself and I tried it tonight. It was very good and super fast and easy.If you have a family to... Posted on 9/23/13 at 6:35 PM
STAFF BLOG EVERYDAY GOURMET Lemon Greek Potato Salad
July 4th is a little over a week away and it is a time to celebrate our nations freedoms and spend time with friends and family. We often spend the day at one of the area lakes, barbecuing in our back... Posted on 6/26/13 at 5:22 AM
LIKE A FISH OUT OF FARGO Rediscovering Pasta Salad
Recently, I began working at a locally-owned bakery and cafe that offers a lovely pasta salad each day.
I never gave much thought or consideration to pasta salad, until now. One lunch break, I tried ... Posted on 5/23/13 at 8:16 AM
STAFF BLOG SHESAYSTV The Lost Italian: Pasta Primavera
Tony Sarello shows us how to make the perfect dsh to get us excitig for the much anticpated spring weather, pasta primavera!
1 pound penne pasta, cooked al de... Posted on 5/7/13 at 2:30 PM
Noodles by Leonardo’s durum mill and pasta plant in Cando, N.D., is shutting down for good, tentatively on Sept. 30. Company officials notified the North Dakota Public Service Commission, which regulates grain elevators, that it had ceased buying and milling durum in October 2011. The plant had a rated capacity of 84,000 bushels of storage.
North Dakota typically grows nearly three-fourths of the nation's durum, and its crop is prized for its golden color and high protein. This year's crop, however, is expected to be only about 24.6 million bushels, or about two-fifths of last year's.
North Dakota’s wheat crop surprises members with better-than-expected conditions The upshot of a three-day tour of North Dakota’s wheat fields by a bushel and a peck of industry types was that the crop looks surprisingly good.
“It’s better than I expected,” said Ben Handcock, who has organized the tour for 20 years for the Wheat Quality Council. “It’s better than most people expected.”
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