Whether you're a carnivore, locavore, or omnivore, here's a read that will get you in the mood for food.
The Minnesota Landscape Arboretum is offering it's first cookbook: "Flavors of the Arboretum."
With contributions from the in-house staff along with local chefs, such as Tomato Stack with Pine Nut and Raisin Confit from Lynn Rossetto Kasper and Madeleines fromVincent Franoual, you'll be drooling over the photos.
Here's a sample recipe:
Baked Zucchini Fries
From Arboretum cooking classes
1 cup unseasoned bread crumbs
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 cup all-purpose flour
3 to 5 small or medium zucchini
Preheat over to 350F. Cut zucchini lengthwise into pieces 2 inches long and 1/4-inch thick. In small bowl, combine bread crumbs, salt and pepper. Place flour in another bowl and beat eggs in a third bowl. Using a fork or tongs, dip zucchini sticks first in flour, then in beaten egg, then roll in the bread crumb mixture. Lay pieces on a baking sheet lined with parchment paper. Bake about 20 to 25 minutes, until coating is crisp and brown.