Joe Brunner makes his first appearance on It Takes Two to talk about the taste of Spring. Things like spinach, microgreens, strawberries and radishes. We have spent all winter cooking comfort food and using frozen/canned produce – Spring is the time when we get to taste FRESH produce.
We are itching to grill outside, play outside and eat outside. 
(Joe Brunner in the KFGO studios)
Joe mentions that beets are very popular in the spring and add a very distinct flavor to dishes that remind you to put away the crockpot and get ready for “cooler” meals like pasta salads, raw vegetables and more.
Being a chef and owner at Mezzaluna means Joe is always looking for those tastes that you can’t get anywhere else. He brought in a delicious Spinach Salad recipe that uses a rhubarb dressing.
SPINACH SALAD
Ingredients: (Salad)
Spinach
Chopped Strawberries
Toasted Pecans
Blue Cheese
Ingredients: (Dressing)
2 Cups rhubarb (fresh or frozen, if frozen – measure while frozen, thaw, drain)
1/4 Cup Honey
1/4 Cup Red Wine Vinegar
3/4 Cup Olive Oil
3 Tablespoons Finely Chopped Red Onion
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
1 Tablespoon Poppy Seeds
2 Teaspoons Worcestershire
DIRECTIONS:
In a saucepan, combine ONION, RHUBARB, HONEY and VINEGAR. Cook over medium heat until the rhubarb is tender and starting to break down. Drain, saving the liquid – discard the solids.
Pour liquid into mixing bowl, add BLACK PEPPER, POPPY SEEDS, WORCESTERSHIRE and SALT. Whisk ingredients. While whisking, slowly pour in OLIVE OIL until the dressing is emulsified. Chill.
In a separate bowl, add in SPINACH and STRAWBERRIES and slowly toss with dressing. Garnish with PECANS and BLUE CHEESE.
(recipe is courtesy of Joe Brunner from Mezzaluna)
Foodie Friday, brought to you Prime Cut Meats!
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Address: 2434 S University Dr, Fargo, ND 58103
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(Amy Iler & JJ Gordon are talk-show hosts at 790 AM KFGO in Fargo-Moorhead. “It Takes 2 with Amy & JJ” can be heard weekdays 11am-2pm. Check out the show page on
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Follow Amy on Twitter
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