Looking to change things up for your Christmas dinner this year? Look no further! Below are three hearty, comforting Native dishes that you and your family are sure to love. Let us know what your favorite Native dish is in the comments!
1 ½ cups washed dry beans (we recommend Ramona Farms Tepary beans)
7 cups water
1 medium yellow onion, chopped
1 cup chopped turkey ham, pork ham or ham bone
1 tsp Sakari Botanicals smoked salt
- Put beans in water and boil 2 minutes. Cover, remove from heat and let stand 1 hour.
- Add chopped onion. Bring to a boil and simmer 2 – 2 1/2 hours, until beans are tender.
- Add turkey, ham or ham bone and cook 1 hour longer. Add water as needed.
- Remove 1 cup of beans 15 minutes before the soup is done. Mash the beans and return to soup to thicken. Cook 15 minutes longer and serve.
6 tbsp Butter
6 tbsp Flour
2 ½ cups Light cream or half-and-half
½ cup Chicken stock
¼ cup Sherry or Madeira
½ tsp Salt
½ tsp White pepper
½ tsp Nutmeg
12 oz SeaBear Smokehouse smoked salmon, flaked
12 oz Freshly cooked pasta
Chopped fresh parsley for garnish
- Melt the butter in a medium saucepan. Add the flour, stirring constantly, until blended. Remove from the heat and add the cream and stock. Return to the stove and bring to a boil while continuing to stir. Add the sherry, salt, pepper and nutmeg, and stir until well blended.
- Gently stir in the Smoked Salmon. Arrange the cooked pasta on four warmed dinner plates. Divide the sauce among the plates, ladling it over the pasta. Garnish with a sprinkle of chopped parsley. Serves 4.
This recipe is inspired by the book “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman. We have made adjustments using our favorite SweetGrass Trading Co. Products.
4-6 walleye or trout fillets, or butterflied fish
½ cup wild rice flour or finely ground Ramona Farms cornmeal
1 pinch Sakari Botanicals Cedar smoked salt
1 pinch crushed juniper berries
¼ cup Seka Hills Extra Virgin Olive Oil, or more as needed
- Rinse the fillets and remove any pin bones. Pat dry. Pour the wild rice flour onto a flat plate and stir in the smoked salt and juniper. Dredge both sides of the fillets in the flour mixture to thoroughly coat.
- Heat the oil in a large skillet over a high flame. Without crowding the pan, fry one or two of the fillets in the oil for about 2-4 minutes per side until nicely crisped and cooked through. Drain on papers towels and serve immediately.
- Garnish the fish with cranberries, chopped apples or berries lightly tossed in the pan right before serving. This recipe also works with trout. Serves 4 to 6.
For more recipes and inspiration, visit sweetgrasstradingco.com/recipes.