Our Staff’s Advice for the best pizzas with WedgeMade dough When you work at the Wedge and amongst delicious food every day, there’s endless possibilities for meal time. And our staff are BIG fans of WedgeMade pizza dough for homemade pizzas. So we asked Colin, our Food Systems Manager for his expert advice on using WedgeMade… Read More →
From the Summer 2016 Share – Produce A Plenty
From the Summer 2016 Share – Produce A Plenty
Q: “I love cooking with fresh herbs in the summer, but I always feel like I use just a little and throw the rest away. Do you have any tips for storing or using herbs so I can stop being so wasteful?” — Hannah, St. Louis Park A: Great question! There are few things as inspiring… Read More →
From the Summer 2014 Share – Picnic Recipes
Poplar Hill Dairy Goat Farm in Scandia, MN Vincent and Christine Maefsky grew up in the Brooklyn, New York of the 1940s; amid a jungle of fire escapes and corner delis, department stores and high-rise housing projects, Prospect Park, Grand Army Plaza, and the U.S. Navy Yard. It was a world away from the green… Read More →
We love this scape pesto recipe for its brightness and versatility; toss it with hot pasta, spread it on sandwiches, or use it as a dip for fresh vegetables. And remember that for pesto, ingredient order matters, so don’t just throw everything in all at once. Enjoy!
From the Spring Share 2015 – the Wedge’s Guide to Cinco de Mayo
We’ve all been there—that moment when you see the fresh fava beans come in, the first in a brigade of spring vegetables, like knobby gatekeepers throwing open wide the doors of spring. And you want to use them because their bright green cries of freshness sound so sweet and welcoming to your ears after months… Read More →
From the Spring Share 2014 – Fava Beans: how do I cook with that?
