From the Kitchen of Northside Farmers Market
Recipe from HMONG FLAVOR; Combined with Bill Wavrin, Miraval Life, Cal

Ingredients

3 chili peppers -roasted, destemmed, deseeded
2 whole chickens
2 T peanut oil
1 T. rice vinegar
2 lg onions, chopped
1 T. soy sauce
1 head garlic
1 T. sugar
2 yellow squash (diced)
2 T. veggie stock paste
2 cucumbers (diced)
1 T. salt
2 kohlrabi (diced)
2 quarts of water

This recipe can be made in ONE POT and is ready in 1 1/2 hours!

Directions

1. In stew pot, stir-fry diced vegetables in peanut oil over high heat.
2. Brown the chickens in the same oil used to fry vegetables.
3. Add roasted chillis, rice vinegar, soy sauce, sugar, stock paste, and salt.
4. Add water to cover.
5. Bring to a low boil, boil for 30 minutes.
6. When chicken is done, debone and shred, return to pot.
7. Bring back to a boil, reduce heat to simmer until vegetables are done (20min).

Whether you call it a cake, a pie or a torte, it’s tart and creamy and one of the first signs of spring in Wisconsin.

Ingredients

Crust:

2/3 cups margarine
2 T cold water (+1T)
1 egg yolk (reserve the white for filling)
2 T confectioners sugar
1 ½ cups flour

Filling:

2 eggs + 1 egg white
1 ½ cups sugar
2 T flour
1 cup sour cream ( reduced fat is okay but non-fat is not recommended)
4 cups of diced rhubarb (if using frozen, drain well!)

Directions

1. Cream crust ingredients together and press into greased 9 x 13 pan.
2. Mix filling ingredients together and pour over crust.
3. Bake at 350° F for 45 minutes.
4. Serve warm or cold with whipped cream or vanilla ice cream.