Leek Milk Bread Rolls
Recipe by Sarah Woolworth of Quince & Apple
Sarah Woolworth had a knack for flavors well before she began her role in product development for local artisan jam company Quince & Apple. Formerly, she was the voice behind the popular Madison cooking blog, Wisconsin From Scratch. This recipe was originally developed for her blog and has been adjusted here to include leeks.
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Roast Duck with Cranberry Orange Glaze
Recipe by Ryan Wagner of Driftless Provisions
Driftless Provisions is a small company in Viroqua, Wisconsin, that specializes in handcrafted salami. Co-founder Ryan Wagner highlights his passion for wild game in this classic holiday recipe. He adds cranberries to bring a refreshing tartness and pay homage to the Wisconsin winter fruit. You can adjust the level of tartness by adding more or less cranberries to the sauce.
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Winter Kale Salad With Roasted Brussels & Cinnamon Citrus Vinaigrette
Recipe by Lauren Rudersdorf of Raleigh’s Hillside Farm and The Leek & The Carrot
It may just be because I’m a CSA vegetable farmer, but kale always tops my list of favorite salad greens. It can stand up to dense, hearty ingredients (like apples and roasted Brussels sprouts) in a way lettuce and baby greens just never can. Dress it at the beginning of preparing this recipe to be pleasantly surprised by the tenderness of this often misunderstood green.
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Roasted Butternut Squash With Maple Chipotle Butter
Recipe by Sujhey Beisser of Five Senses Palate
Sujhey Beisser is the chef behind Five Senses Palate, a Madison food blog that celebrates both the seasonal flavors of the Midwest and Sujheys’ Venezuelan roots. In this recipe, she enhances the natural sweetness of roasted butternut squash with a sweet and spicy compound butter. The butter is made with chipotles in adobo sauce, a staple in her pantry.
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