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Each season, participating youth tap into their cultural heritage, creativity and curious nature about food to develop our tasty Roots salads.

These are their stories and recipes.

Appetite for Change

Beet It

Nacory, Jaylon, Shante and Tekyla joined Chef Coach Bertrand Weber from Minneapolis Public Schools’ Culinary and Wellness Services, to create an unbeatable bowl of garden goodness. Hearty farro, tender beets + crisp peppers, carrots and escarole make the mix, as do two tasty toppers (goat cheese and dried cranberries). It’s “dressed for success” with an orange, beet-infused vinaigrette. Can’t beat the brilliance from this team of youth.

Hot Power Hitter

This is no sissy salad. Tyvone, Grace, Leonna and Arieana joined Chef Mecca Bos with House of Gristle to create what they call a “not so Minnesota nice” hot-happening salad. Brown rice, peppers, cherry tomatoes, radishes, carrots seem tame. Fold in serrano peppers and an avocado habanero dressing, and the heat is on. Their red pepper-flaked roasted chickpea topper cranks it up – just a tad more. Power up!

Northside Fresh

Marquan, Arleah, Armand and Aaliyah partnered up with Chef Jametta Raspberry of House of Gristle to make what’s sure to be a fan favorite bowl of greatness. The youth were inspired by a recipe at Breaking Bread Café, and features several veggies grown in their North Minneapolis gardens. Yams, shaved Brussels sprouts, cucumbers, tomatoes, peppers and dried currants kick it off. Their avocado, yogurt, cumin dressing… amazing. The crispy Old Bay seasoned wonton topper… irresistible! We’re feeling the Fresh.

Pillsbury United

La Fresca

Maireni, Eva, Anessa, Keylin and Mochny worked with Chef Jose Llangari of Pillsbury United to create a dish that represents their Latinx heritage and culture while embracing the beautiful foods they grow at their Waite House garden. Say “hola” to La Fresca, “the freshness” salad. The quinoa represents Ecuador and the queso fresco is a nod to Mexico. The youth grow tomatoes, cucumbers and sunflowers seeds for the salad. They pickled their cukes (cool!), adding an extra bite of deliciousness. Topped with a buttermilk, cucumber dill dressing = a fresh, bright, light and summery meal!

Urban Roots

Bollywood Smash

Rose, Nue and Chu teamed up with two Twins chefs, Kyle McCleary (chef to the Twins players) and Becki Ramirez (Target Field’s Suites chef) to put forward a unique, flavored-filled mix of Indian-inspired cuisine. Curried cauliflower and chickpeas are roasted then folded into a combination of carrots, bok choy, red cabbage, sorghum, mint and golden raisins. It’s a feast for the eyes and the taste buds. It’s dressed with a curried, mango chutney vinaigrette. They’ve smashed it outta the ballpark.

MTV (Mexico to Vietnam)

Alfredo, Marquise and Sai got in on this salad along with Chef Ann Ahmed from Lat14 Asian Eatery and Lemongrass Thai. Their goal: to blend cuisines from two cultures the youth know well, Mexico and Vietnam. The team made it work beautifully, leaving you craving for more. Brown rice, hominy, jicama, Napa cabbage, carrots, peppers, tomatoes, cilantro and mint get it going. A creamy peanut, fish sauce chipotle dressing is lip-smackingly good, and the tajin seasoned nuts Ann created… bag ‘em up for sale worldwide.

Southern Vacation

Zarea, Cecilia, Stephanie and Sesay joined forces with personal Chef Tre Hardy of Ophelia Modern Kitchen to create this garden bowl. They youth wanted to try some new foods and food combinations while bringing forward a cuisine that hasn’t been part of the Roots salad line-up before. Red rice, barley, kohlrabi, sugar snap peas, cherry tomatoes, radishes and celery start your food field trip down south. A smoked paprika vinaigrette makes for a fab hit of flavor. South is good, even when you’re living North.

Spice It Cool

Xeng, Pheng and Sai were kindred souls with Chef Yia Vang from Union Kitchen as they created a Hmong-inspired dish that’s an homage to their mothers’ home cooking. The rice noodles are considered a “blanket brush” meaning the long strands are the brush that absorbs all sorts of flavors. The noodles are blanketed with homegrown vegetables and a honey, chili garlic, ginger, lime, fish sauce dressing. Altogether you get a sweet, salty, sour, umami homerun. A hearty note of thanks to their moms!!

Check out Twin Cities Salad & Stories from previous seasons!

2018
2017
2016

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