All in Recipes

Honeynut Squash & Leek Ravioli

This year I grew my very first batch of winter squash. I loved watching the vines creep and grow, winding there way up the lattice at the back of my garden bed, and even climbing up the deck stairs! The squash started out so small, swelling throughout the season and transforming into beautifully orange, perfectly tiny honeynut squash.

Homemade Ravioli

 Since Italy my passion for pasta has grown exponentially. I love to find a noodle with the perfect chew, rich egg flavor and ability to hold sauce and butter in a glossy rich coating. It’s important and changes the entire pasta eating experience. With ravioli, the focus is on the creamy consistency of the center.

Zeus Jones Garden Cocktails

One of the greatest parts of summer at Zeus is cocktails on the rooftop garden. The deck overlooks uptown Minneapolis, with the busy street below and the occasional smell of something amazing cooking at one of the  restaurants. Both ends of the deck have two mini garden beds, making the space like a little summer oasis. 

Homemade Pasta

One of my favorite ways to spend a Sunday afternoon is rolling out fresh pasta dough. The process of mixing the elements by hand, kneading it together and rolling it into thin sheets is so satisfying. 

Baby Beet Green Galette

So, as I carefully thinned my beets, I munched on one, mulling over the flavor. After much thought, I landed on this galette - a flaky buttery crust, topped with creamy whipped goat cheese and a mound of lemon-y beet thinnings. The flavors come together to perfectly enhance and compliment the delicate greens.

Radish Greens & Chive Butter

This year, I wanted to try something a bit different. One of my goals in creating recipes for Acre is to try and use the whole plant, not letting anything go to waste. So when it comes to radishes, what do you do with the greens? I have seen them added to salads, or left on the tops of radishes when you roast them, but not much else. This is where butter comes in (sweet, sweet butter). Here is a vibrant spring flavored butter that can be used to spread on your fresh spring radishes, or melt over a bowl of freshly steamed spring peas (or really, anything). I have used a mix of chives and radish greens, as the radish greens bring a bright spring flavor, and the chives add the kick of onion.

Rhubarb Custard Pie

Once I have stalks in my hands, I cannot wait to make rhubarb custard pie. I grew up eating my grandmas recipe, which was tart and simple. Once married, I made my husband’s great grandmas recipe, which was extra sweet and creamy, topped with meringue. I realized I craved something in the middle.

Classic Tomato Soup

This tomato soup is creamy and simple, and tastes incredible when using your own canned tomatoes, letting the fresh flavor of the tomatoes come through. We enjoy eating this soup with sourdough grilled cheese, or with a handful of popcorn sprinkled on top.