Recipes in the book include signature classics that you might find on the menu in the Arboretum Restaurant, treasures from the old Tea Room, as well as recipes from cooking classes taught in the “Harvest Kitchen” at the Marion Andrus Learning Center on the Aboretum grounds and guest chefs who are invited to share their knowledge and skills as they teach classes.
After perusing the crisp pages of the book, it didn’t take me long to realize it was full of recipes that can help the everyday cook impress dinner guests without having to be an expert.
Judy Hohmann, marketing and public relations manager for the Minnesota Landscape Arboretum and editor of the new cookbook, said the compilation of recipes was spurred by many visitors asking for recipes from the old Tea Room that was located in the original Snyder Building and operated by auxiliary members many years ago.
The BLUESTEM BAKE SHOP in Elkhart is open, although the building — at 107 Governor Oglesby St. — is for sale. Bakery hours are 9 a.m. to 2 p.m. Thursday through Sunday. Phone: 947-2222.
A recipe in the book for Baked Zucchini Fries caught my eye. After all, who can’t use another idea for preparing the fruit of that vine that produces whoppers if you aren’t watchful? Simply cutting fresh zucchini into matchsticks, breading them and baking for 20 minutes or so turns the sticks into crunchy, flavorful stand-ins for the traditional French fry. I enjoyed the crispy baked fries dipped in marinara sauce.
–Add more flavorful punch to these Fries by adding garlic powder and cayenne pepper to the bread crumb mixture. I also added some minced fresh oregano to the bread crumbs and sprinkled more fresh oregano over the baked fries before serving.