Midwest Mediterranean

No one knows handmade Mediterranean food quite like Banzo. Here, Stephen May riffs on hummus by adding beets and pomegranate molasses into the mixture. The beets add a wonderful earthiness and bright color that makes any summer table a little more fun.

If you prefer using dried chickpeas for this recipe, May recommends starting a day ahead of time and soaking them in cold water overnight. Rinse off the soaking liquid the next day, then add them to a big pot with 1 teaspoon of baking soda and a pinch of salt. Cover the chickpeas with cold water, bring the pot to a boil, and simmer gently for 1 to 2 hours until very tender.

The secret to this recipe is grilling the squash whole and dry (preferably with charcoal) so it gets smoky and charred on the outside and tender on the inside. Mary Kastman also notes that good quality tahini can make all the difference in baba ganoush. She recommends seeking out the following brands for tahini: Soom, Lebanon Valley, or Alknater.

As local small-business owners, Christopher Lund and Jessi Ricci are both passionate about working together to bring the freshest ingredients and most vibrant flavors to the community. This dish does just that through a delicious collaboration, bringing together Chef Lund’s culinary creations with nutrient-packed microgreens from Ricci at New Life Greens. Light, refreshing and packed with goodness, it's the perfect healthy meal for a vibrant summer day.

The key to making this recipe Midwestern is seeking out Wisconsin-grown nuts to pair with local honey. I used a combination (about 50/50) of hazelnuts and hickory nuts, but any chopped nut will do if you have trouble finding local ones.