Archive | Recipes

Photo by Mary Oswald

Bison Pot Roast

Photo by Mary Oswald

Yield: 6 servings

1 (2-pound) bison pot roast (or beef roast)
⅓ cup unbleached flour
1 teaspoon kosher salt
1 teaspoon black pepper
¼ cup grapeseed oil
1 medium yellow onion, diced
3 medium carrots, diced
3 stalks celery, diced
5 cloves garlic, crushed
2 tablespoons tomato paste
4 medium yellow potatoes, cut into 1½-inch pieces
1 cup dry red cooking wine
1½ cups beef stock

Place roast in a large re-sealable plastic bag with the flour, salt and pepper. Shake well to coat and allow to rest in bag for 10 minutes.

Place a thick-bottomed pan or Dutch oven over medium-low heat and warm oil. Once preheated (about 10 minutes) add roast and turn until brown, about 6 minutes per side. Remove from oil and set aside.

Add onions to pan and sauté for 8 to 9 minutes. Stir in carrots and celery and sauté together for another 8 to 9 minutes. Add the crushed garlic and tomato paste, continue to stir and sauté to caramelize all the vegetables.

Return the roast to the pot, add the potatoes, wine and stock. Bring the entire pot to a boil and then immediately reduce to a simmer. … Read More

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Photo by Mary Oswald

Sausage and Potato Soup

Photo by Mary Oswald

Yield: 8 servings

4 cups peeled, uniformly diced white or gold potatoes
4 cups chicken or vegetable stock
1 pound Italian sausage, ground or links, cut into bite-size pieces
1 medium red onion, diced
½ cup diced celery
½ cup shredded carrots
2 cloves crushed garlic
1 cup half-and-half
1 cup shredded Parmesan or other hard cheese
Salt and pepper, to taste

Add diced potatoes and stock to a large stockpot and place over medium-high heat. Bring to a boil, then lower the heat to medium-low and simmer for 20 minutes or until the potatoes are fork tender.

While the potatoes are simmering, cook the sausage in a large skillet over medium-high heat. Remove sausage from pan to plate and discard all fat but 1 tablespoon from pan. Add onion, celery, carrots and garlic to skillet and sauté until onions are translucent. Add sausage back into skillet and stir to combine. Remove any excess fat from the mixture.

Transfer the cooked sausage and vegetables to the stockpot with the stock and potatoes. Add half-and-half and cheese, stirring until all ingredients are combined and warmed through.

Optional ideas to sauté with vegetables: 1 cup either chopped kale, … Read More

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Photo by Mary Oswald

Caramelized Beets and Onions

Photo by Mary Oswald

Yield: 4 servings

1 pound medium beets, trimmed of ends
1 tablespoon butter
1 medium onion, thinly sliced
2 tablespoons sugar
2 tablespoons red wine vinegar
½ teaspoon salt
¼ teaspoon pepper

Place beets in a large stockpot and cover with water. Bring to a boil; cover and cook for 35 to 40 minutes or until tender. Drain, reserving 4 tablespoons liquid. Remove beets and cool 10 minutes. Once cool, peel and cut into matchsticks; set aside.

Add butter to a large skillet over medium heat. When melted, add onions and sauté until tender. Add sugar and vinegar to the skillet and stir to combine. Cover and cook for 10 to 15 minutes, stirring frequently, until onions are golden brown.

Remove lid, add beets and stir. Sprinkle salt and pepper on mixture and stir in reserved cooking liquid. Cover and cook for 5 minutes or until heated through. Serve immediately.

––Recipe adapted from Taste of Home

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Photos by Mary Oswald

Marinated Carrot Salad


Photos by Mary Oswald

Yield: 4 servings

2 cups water
4 tablespoons white vinegar
2 tablespoons sugar
1 teaspoon kosher salt
5 large carrots

Combine water, vinegar, sugar and salt in a small bowl. Stir until sugar and salt are dissolved; set aside.

Peel carrots. With grater or food processor, shred and place into medium bowl. Pour the liquid over shredded carrots and stir to combine. Cover and refrigerate overnight to set flavors. Remove from refrigerator one hour before serving and drain liquid. Serve at room temperature.

––Recipe developed for Edible Omaha by
Julie Kolpin and Mary Oswald

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Freezer Corn

Yield: 4 pints

10 cups corn, cut from the cob (approximately 12 medium ears, husked)
6 cups water
⅓ cup granulated sugar
⅛ cup salt

Place corn in a large stockpot and add water. Stir in sugar and salt, then place pot on stove top over medium-high heat. Boil 10 minutes; remove from heat and cool to room temperature. Do not drain. Pack equal parts corn and liquid into jars or freezer bags and freeze up to 6 months.

—Recipe courtesy of Joyce Birks

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Fresh Fruit Popsicles

Yield: 6 to 9 popsicles (varies by mold size)

2 cups summer fruit, cleaned and roughly chopped (see variations below)
½ to 1 ripe medium banana
½ cup fruit juice or lemonade
1 teaspoon honey (optional)
Popsicle sticks

Add chopped fruit, ½ banana and juice to blender. Blend until combined, scraping down the sides of blender as needed. Taste. Add remaining banana or honey if needed to sweeten.

Pour into molds or small paper cups and place in freezer for at least 1 hour but no more than 2 hours. Remove from freezer, place Popsicle sticks into center of each mold and return molds to freezer. Freeze at least 8 more hours or overnight.

For a chunkier version: Reserve ¼ cup chopped fruit to add into blended mixture before pouring into Popsicle molds.

Equal parts blueberries, blackberries, raspberries and strawberries

Watermelon Berry:
1½ cups watermelon and
½ cup berries

Cantaloupe Kiwi:
1½ cup cantaloupe and
½ cup kiwi

—Recipe developed for Edible Omaha
by Julie Kolpin and Mary Oswald

Photos by Mary Oswald

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In a Pickle Quick Pickles

By Amie Petronis Plumley | Photography by Alison Bickel

Yield: About 2 pints of pickles

1 cucumber (or any vegetable you want to pickle)
1 small yellow onion
1½ cups white vinegar
¾ cup sugar
2 teaspoons kosher or pickling salt
1 teaspoon black peppercorns
½ teaspoon celery seeds*
½ teaspoon mustard seeds*

*If you don’t have these spices you can leave them out or use something different like dill weed, turmeric or coriander. If you want spicy pickles, add red pepper flakes, but beware: A little goes a long way! Experiment with spices that your family likes.

Clean jars with lids to hold about 2 pints of pickles
Knife (If you are nervous about having your child use a sharp knife, try slicing the cucumber with a regular table knife or use a vegetable crinkle cutter.)
Cutting board
Measuring spoons
Measuring cup
Large measuring cup or bowl with a spout

Wash the cucumber well (you can peel it if you want) and peel the onion. To peel the onion, it sometimes helps to cut a small slit into the top before peeling off the skin.

Chop the cucumber and onion into medium-size chunks or rounds. Pack the … Read More

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Dried Corn

Yield: 6 servings

Kernels cut from 12 ears of corn, blanched (approximately 10 cups)

Oven method:
Preheat oven to 130°. Place kernels on baking sheets in single layer and place in oven. Dry for 10 to 12 hours or until crispy. Cool completely.

Dehydrator method:
Turn dehydrator on to 120°. Spread kernels evenly in a single layer on dehydrator tray(s). Dry 12 to 14 hours until crispy. Cool completely.

Transfer dried corn to an airtight container and store in a cool, dry place for up to 2 months. Eat as a snack or toss on a salad.

—Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

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Smoked Vegetables

Photos by Mary Oswald

When creating this recipe, we used a variety of tomatoes, cherry tomatoes, bell peppers (no seeds or membranes), red onion, zucchini, broccoli, cabbage, Brussels sprouts and cauliflower. Get creative and use the bounty of the summer. Any combination works!

Yield:8 servings

Wood chips for smoker
4 cups assorted vegetables*, rinsed and cut into large, evenly sized pieces
½ cup extra-virgin olive oil
Salt and pepper, to taste

Prepare smoker with hickory or apple chips and heat to 250°. Line baking sheet(s) with foil. Add vegetables to baking sheets in a single layer and drizzle with oil. Sprinkle with salt and pepper and stir to coat. Place baking sheets in smoker and close tightly.

Smoke for at least 45 minutes for a lighter flavor or up to 60 minutes for caramelized onions and a deep, smoky flavor, adding wood chips as necessary.

Carefully remove from smoker and cool slightly. If not serving immediately, store in refrigerator for up to one week.

Smoked vegetables can be used in casseroles, salsas or soups, or served alone as a side dish.

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

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Pea Salad made with mayonaise.  Photo by Trisha Hughes


Pea Salad made with mayonnaise. Photo by Trisha Hughes

Yield: 1 pint

1 egg
1¼ cups light olive oil, divided
½ teaspoon mustard powder
½ teaspoon salt
Juice of 1 lemon

Bring ingredients to room temperature. Place egg, ¼ cup of olive oil, mustard powder and salt in a mixing bowl, blender or food processor. Mix thoroughly.

With the food processor or blender running, slowly drizzle in the remaining cup of olive oil until mixture is thick and resembles mayonnaise (emulsifies).

After you’ve added all the oil and the mixture has emulsified, add lemon juice to taste, stirring gently with a spoon to incorporate.

Store in tightly closed jar in refrigerator for up to 2 weeks.

—Recipe from

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