Tribune Print Share Text

Bring farm fresh goodness to your kitchen table

The Founding Farmers Cookbook

Created date

November 26th, 2013
Founding Farmers
Let's get cookin_FoundingFarmersCover.jpg

The movers and shakers of our nation s capital can be spotted at any number of fancy power restaurants, while the real folks of Washington, D.C., flock to Founding Farmers, a group of restaurants known for good, fresh American cooking. The restaurants (there are three of them) are owned by the North Dakota Farmer s Union a collective that boasts 40,000 member ranchers and family farmers, and their passionate commitment to the ideals of sustainability and farm-to-table dining run through every dish they serve. With the release of The Founding Farmers Cookbook: 100 Recipes for True Food & Drink From the Restaurant Owned by American Family Farmers by Founding Farmers with Nevin Martell (Andrews McMeel Publishing), fans far and wide can sample their wonderful dishes at home fish and chips, seven-cheese mac & cheese, farmer s meatloaf, chocolate cream pie, and their tasty roasted chicken salad, which adds a few new twists to an old standard. The book is packed with beautiful photos of the food and lots of interesting tips and guides to make each dish special. Proceeds from the sale of the cookbook will go to nonprofit organizations that support American farmers and farming.

Roasted chicken salad

Serves 4 to 6 Just like the airplane and the iPod, chicken salad is an American invention. Created in 1863 by Liam Gray at Town Meats market in Wakefield, R.I., it s a great way to reuse leftover roasted chicken. For maximum flavor, use the whole bird white and dark meat. And for the best texture, pull the poultry apart don t chop it. We give our version a flicker of color and a little sweetness from golden raisins and jammy dried blueberries. If you are serving this as a salad, we like to serve it on top of Bibb lettuce with added goodies, such as roasted golden beets, diced ripe avocado, and toasted almond slices. If you are serving this as a sandwich, we like to butter a hot dog roll on both sides, then toast it on both sides in a saut pan over medium heat until golden and place a big scoop of the chicken salad inside. Ingredients 1 lb roasted chicken meat, hand-pulled into pieces 1/3 cup golden raisins 2/3 cup diced fennel, diced to ' inch 1/4 cup dried blueberries 1/3 cup finely sliced fresh chives 2 tbsp roughly chopped fresh Italian parsley 2 tbsp sliced fresh basil Pinch of freshly cracked black pepper 1/3 cup sour cream 2/3 cup mayonnaise 2 tsp diced yellow onion 2 1/2 tsp fresh lemon juice 1/2 tsp kosher salt Pinch of ground white pepper Directions Place the chicken meat, raisins, fennel, blueberries, chives, parsley, basil, and black pepper in a medium bowl and mix together until well combined. In a separate bowl, whisk together the sour cream, mayonnaise, onion, lemon juice, salt, and white pepper. Pour the dressing over the chicken salad and mix well.