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Recipes for items marked with an * are in our
2010 Menu and Recipe booklet available here for download as a PDF. Our 2011 Recipe book is “Enjoying the Bounty of Winter”. Our 2012 book is “Spring Forward with Fresh Local Food”. Our 2013 book is “Summer Splendor”. All 4 will be available at the Urban Ecology Center (during the Resource Fair & afterwards).

Dinners

Grass-Fed Beef Filet topped with Caramelized Onions
Mashed Potatoes with Rosemary Sauteed Swiss Chard
Apple Pie
Stone’s Throw Pinot Noir

Chicken Bratwurst
Sweet Corn
Grilled Zucchini & Chive Potato Salad
New Glarus Fat Squirrel Ale

Hand-Harvested Organic Wild Rice Chicken with Orange Marmalade
Shanghai Bok Choy with Scallions & Bacon *

Pan-Seared Brown Trout
Roasted Vegetables (Beets, Sweet Potatoes, Red Potatoes, &/or Parsnips)
Green Salad with Goat Chevre & Shaved Fennel
Simon Creek Vineyard & Winery American Chardonnay

Choy Sum Ginger Lime Tofu Noodle Soup *
Yogurt with Fresh Peaches & Honey

Pesto Pasta with Sauteed Patty Pan Summer Squash (flying saucer squash)
Fried Green Tomatoes *
Sprecher’s Pub Brown Ale

Grilled Wisconsin Bison Burgers on A Whole Wheat Bun
Fried Corn *
Watermelon Slices

Indian Summer Casserole with Flour Tortillas *
Cantaloupe Cubes

Chicken or Tofu on Greens with Honey Mustard Sauce *
Roasted Beets & Walnut Salad *

Tuscan Bread Salad with Lots of Juicy Wisconsin Tomatoes *
Wisconsin Peach Pie

Mackinac Island Whitefish Bisque *
Mixed Green Salad with Tomato Dill Vinaigrette
Locally-Baked Rolls

Zucchini Pepper Pie 
(Recipe can use any September vegetables.) *

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