Ingredient: red onion

Broccoli Salad from William Rindahl, chef at Midi’s Restaurant

Broccoli Salad from William Rindahl, chef at Midi’s Restaurant
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Broccoli Salad from William Rindahl, chef at Midi’s Restaurant
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Ingredients
Servings:
Instructions
  1. Place broccoli and onion into mixing bowl. Fry bacon thoroughly - break into pieces once cooked. Pour bacon and grease over broccoli.
  2. Add sugar and vinegar. Cool completely. Sir in cheddar and mayonnaise.
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Cucumber Salsa from William Rindahl, chef at Midi’s Restaurant

Cucumber Salsa from William Rindahl, chef at Midi’s Restaurant
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Cucumber Salsa from William Rindahl, chef at Midi’s Restaurant
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Ingredients
Servings:
Instructions
  1. Mix all ingredients together. Allow to rest 2 hours before serving.
Recipe Notes

Fresh and tasty salsa - a great way to use cucumbers, peppers, tomatoes, and onions grown in your container garden.

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Grilled Salsa from William Rindahl, chef at Midi’s Restaurant

Grilled Salsa from William Rindahl, chef at Midi’s Restaurant
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Grilled Salsa from William Rindahl, chef at Midi’s Restaurant
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Ingredients
Servings:
Instructions
  1. Toss the tomatoes, onion and jalapeno peppers in olive oil, salt and pepper. Place on a hot grill and allow to blacken slightly. emove from grill and cool. Puree in food processor.
  2. Stir in remaining ingredients.
  3. Add heavy cream and heat to make a tasty sauce
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Italian Sausage from William Rindahl, chef at Midi’s Restaurant

Versatile homemade sausage with a kick.

Italian Sausage from William Rindahl, chef at Midi’s Restaurant
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Italian Sausage from William Rindahl, chef at Midi’s Restaurant
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Ingredients
Servings:
Instructions
  1. Grind vegetables together with a meat grinder or pulse in a food processor.
  2. Mix all together. Form patties, cook as is, or use as stuffing in mushrooms or peppers.
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Mediterranean Salmon with Wild Rice by William Rindahl, chef at Midi’s Restaurant

Healthy salmon!

Mediterranean Salmon with Wild Rice by William Rindahl, chef at Midi’s Restaurant
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Servings
2 servings
Servings
2 servings
Mediterranean Salmon with Wild Rice by William Rindahl, chef at Midi’s Restaurant
Print Recipe
Servings
2 servings
Servings
2 servings
Ingredients
Servings:
Instructions
  1. Cook wild rice in 3 cups of water, over medium heat until tender – about 45 minutes – drain & set aside.
  2. In medium saute pan, saute onion, carrot, and celery in oil until tender. Add rice, chicken stock and season with salt and pepper. Simmer until almost dry.
  3. In a separate pan, sear salmon. Remove salmon when done. Add red onion,, garlic, tomatoes, and capers. De-glaze with wine. Add herbs, juice of lemon, salt and pepper.
  4. Place salmon on a bed of wild rice and top with olive mixture.
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Wild Rice Burger from William Rindahl, chef at Midi’s Restaurant

Wild Rice Burger from William Rindahl, chef at Midi's Restaurant
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Wild Rice Burger from William Rindahl, chef at Midi's Restaurant
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Ingredients
Servings:
Instructions
  1. Place all ingredients in large bowl and mix well. Adjust moisture with more egg if necessary (should stick together well).
  2. Place in refrigerator and allow to sit 2 hours.
  3. Form 8 oz. patties. Cook in lightly oiled nonstick pan, turning once.
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