MENU 41

This recipe is deliciously healthy. One of my favorite salads: organic, farm fresh beets dressed with a soy-ginger dressing, mixed with edamame, greens and sesame seeds. The dressing pairs perfectly with the marinade for the ginger-honey glazed chicken, which we bring you free-range and organic.

In Minnesota, we have a vibrant Somali community here. This dish originates from a type of stew that is very typical for this region. Beef or lamb are cubed and cooked with okra, squash, and seasonings, and served along with a fried flatbread.

How is possible to get so much flavor in so little time? Good question. Fresh, plump shrimp and fresh, plump pasta dance together in garlic, olive oil and parmesan and bring home how simple can be simply wonderful.

This is one soup deserving of a main entree status. After the bourbon and sherry cook down, what remains is a smoky complex depth of flavor that perfectly complements the butternut squash, tangy crème fraiche, salty sage pecans and sweet maple syrup.

This is one those dinners that makes the menu because — even if you've never heard of this dish — the flavors are undeniable. Plus it's a major bonus when my kids clean their plates. Okra is the star ingredient of this dish, coupled with potatoes, squash, tomato and spices. Serve with some fresh Somali flatbread.

Heidi Swanson is a chef with an obsession with superfoods, which are ingredients that make your body happy. Lucky for us, she is very talented at creating superfood dishes that make our mouths happy, too. These crepes are from her cookbook Super Natural Cooking, and make a delicious meal out of healthy grains, potatoes, cheese and homemade Chile de Árbol sauce.