Savor Dakota Blog

Chef MJ Adams offers an alternative to sweet treats on your appetizer table with a savory tartlet.

Sabrina Swee is a student at Beresford High School and accomplished in the kitchen. Sabrina shares a new take on stuffing and mashed potatoes.

Sam Heikes of Heikes Family Farm uses the winter months to take a breath after the prior growing season. Its a time to be with family and cook!! The Heikes crew enjoys creating items with the produce that they grow and exchanging ideas with their customers. Sam kindly shared a favorite recipe for sweet potato pie, a holiday favorite.

Field corn is found in abundance in South Dakota but it isn't something that typically shows up on a “farm to table“ menu. That didn't stop SDPB's Heather Benson from giving it a try.

It's harvest season in South Dakota and for many families, that means creating a meal fit to eat in a tractor cab or cornfield.

Everything is connected in Lakota lore. Timpsila is a prairie root that is revered by the culture and even plays a role in connecting this world with that of the stars. Jhon Goes in Center tells the Legend of Star Boy.

Timpisila is a root plant that has wound itself through Lakota history, lore and family recipes. Chef MJ Adams creates a vegetable soup that showcases the breadroot.

Mavis Two Bulls makes fry bread to share with friends, family and to sell at a Spearfish Farmer's Market stand. Two Bulls graciously shares with us how she makes fry bread and shares a small recipe that a family might enjoy and a large recipe that might be made for a party.

Wojapi is a fruit pudding and a favored item to eat with fry bread. Mavis Two Bulls and her sister Rachel Nava share their family recipe.

Chimichuri Sauce is a wonderful addition to many meat dishes, including lamb.