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Staff Recipes

Angela Pohlman, General Merchandise Category Manager
Breakfast: Leftovers Galette

  • 2 c. of stale bread, Madison Sourdough Dodgeville Harvest or Miche (or homemade local bread), torn into 1” pieces
  • 1/2 c. lukewarm water or broth
  • 2 eggs
  • 1 heaping cup of whatever veggies you need to use up, cut up into 1/4” pieces. If using a root veggie, be sure to pre-cook it.
  • 1 clove garlic, crushed
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1-2 Tbs. fresh herbs
  • 2 Tbs. sunflower seed oil

Directions: Combine the bread and the water (or broth), sopping up all the water with the bread. Add veggies, eggs, and seasonings. Mix well. Heat the oil in a large skillet over medium-high heat. Spoon about 1/2 c. of the mixture onto the skillet, press down with a fork to make it 1/2” thick. Cook for about 5 minutes on each side. Makes 4 galettes.

Note: Play with the veggie and herb combinations! Try mushroom, zucchini, onion and chives, or butternut squash, leek and sage.

Jack Kear, Event Coordinator
Dinner: Moroccan Grilled Eggplant

  • 1 large eggplant, peeled and sliced into long paddles
  • Sunflower oil
  • Salt and pepper to taste
  • 1/4 c. fresh thyme
  • 1 small container of local Greek yogurt
  • 1 clove garlic, minced
  • 2 Roma tomatoes, pitted and diced
  • 1 cucumber, seeded and diced
  • 1 container of crumbled feta cheese
  • 1/2 lb. ground lamb from Willy Street Co-op Meat dept., browned (optional)
  • Fresh parsley, chopped

Directions: Preheat the oven to 375°F. Add parchment paper to a baking sheet. Brush sunflower oil onto both sides of the eggplant paddles. Coat evenly with salt, pepper, and thyme. Arrange on baking sheet and bake in oven for 35 minutes. Meanwhile, cook the ground lamb in a skillet, and add minced garlic to yogurt cup and return cup to fridge. Eggplant is done when slightly browned, but if you prefer it crispier cook 5-10 minutes longer. Remove eggplant from oven and top with a generous dab of garlic-yogurt. Add crumbled lamb plus cucumber, tomato, feta, and parsley. Serve with warm pita.

Note: Exchange the items you have available for the ingredients here, e.g. use zucchini if you don’t have cucumbers or mint if you have no parsley.

Megan Minnick, Director of Purchasing
Lunch: Locavore Chef Salad

  • 3 c. spring mix or other greens of your choice
  • Vegetables/fruits of your choice, sliced. Could include: carrots, apples, cucumber, cabbage, bell peppers, tomatoes
  • 2 eggs, hard-boiled
  • 1/4 c. cheddar cheese (or other cheese of your choice), cubed
  • 1/2 c. Willow Creek Ham, cubed (optional)


  • 1/4 c. buttermilk
  • 1/4 c. plain yogurt
  • 2 Tbs. chopped herbs of your choice (basil, dill, chives etc.)
  • Salt to taste

Directions: In a small bowl, whisk dressing ingredients together thoroughly. Place salad greens in a bowl. Top with vegetables, eggs, cheese, and ham cubes. Drizzle dressing on top and enjoy!

Amanda Ikens, Owner Resources Coordinator
Weekend brunch: Betty’s Quiche

  • 1/2 c. leaf lard
  • 1 1/2 c. Lonesome Stone Milling flour
  • 1/2 tsp. salt
  • 5 Tbs. cold water (for best results place in the freezer just prior to use)


  • 4 eggs
  • 3/4 c. milk
  • 1/2 c. cheddar cheese, shredded
  • 1/2 c. broccoli, chopped
  • 1/4 c. red pepper, chopped
  • 1 glove garlic, minced
  • 1/8 c. onion, chopped
  • 2 slices bacon, cooked and chopped (optional)

Directions: To make the crust: Preheat oven to 350°F. Add the flour, lard, and salt to a mixing bowl. Cut the lard into the mixture and work it until it looks like pea meal. Using a fork add the cold water a little at a time. Mix. The dough should be moist but not wet. HANDLE AS LITTLE AS POSSIBLE. Flour your countertop or surface. Roll the dough out and place in a pie pan. Trim the edges.

To make the filling: Whisk the eggs and milk together. Add all the other ingredients to the egg mixture. Mix. Salt and pepper to taste. Pour egg mixture into the pie pan. Bake 50 minutes.

Katie O’Connell-Jones, Owner Resources Coordinator
Lunch: Garden Ratatouille

  • 1 onion, thinly sliced
  • 4 garlic cloves, minced
  • 5 Tbs. sunflower oil, divided
  • 3 c. eggplant, cubed
  • 1 small to medium zucchini, cut into thin strips
  • 1 red bell pepper, chopped
  • 1 1/2 c. ripe tomatoes, coarsely chopped
  • 1 Tbs. fresh oregano, chopped
  • 1 Tbs. fresh thyme, chopped
  • 1 Tbs. fresh cilantro, chopped
  • Salt and pepper to taste
  • 3/4 c. fresh basil leaves, shredded

Directions: In a large skillet, sauté the onion and garlic in 2 Tbs. of the sunflower oil over medium-low heat, until the onion is softened. Take care not to burn the garlic. Add the remaining oil and heat over moderately high heat. Add the eggplant and cook, stirring occasionally, for 8 minutes or until eggplant is softened. Stir in the zucchini, red bell pepper, and the tomatoes and cook over moderate heat, stirring occasionally for 10-12 minutes or until veggies are soft. Stir in oregano, thyme, cilantro and salt and pepper to taste and cook for one minute. Stir in the basil and mix well.
Note: This recipe can be made one day in advance, kept covered and chilled. Reheat before serving.

Liz Hawley, Education and Outreach Coordinator
Breakfast: Egg Sandwiches

  • 2 eggs, fried
  • 4 slices Madison Sourdough Dodgeville Harvest or Miche, toasted
  • 2 Tbs. homemade mayo
  • 1 tomato, sliced
  • handful of your favorite greens (arugula is my favorite)
  • 4 slices bacon, cooked (optional)

Homemade Mayo:

  • 1 egg
  • 2 egg yolks
  • 2 cups sunflower oil, to taste

Directions: In a food processor or blender, pulse egg and yolks for 1 minute. With the food processor or blender running, add the oil very slowly in a stream of droplets. After 1 cup has been added, stop the machine and check for consistency. Keep adding oil slowly until the desired consistency is reached. Spread mayonnaise on toast. Add two slices of bacon on two of the pieces of toast. Add a fried egg on top of the bacon, then add a layer of tomatoes and the fresh greens. Top the sandwich with another piece of toast and enjoy!

Hallie Zillman-Bouche, Graphic Designer
Breakfast: Toad in a Hole on Mushrooms

  • 2 eggs
  • 6-8 mushrooms
  • Loaf of Madison Sourdough Dodgeville Harvest or Miche Bread
  • 1 Tbs. butter, divided
  • Sartori Asiago or Montamore cheese
  • Salt and pepper

Directions: Slice mushrooms and sauté with 1/2 Tbs. butter in a large skillet. Meanwhile, slice bread (not too thick, at most an inch). Cut (with a cookie cutter or a bread knife) a hole in the center of the bread. It should look like a window of sorts. When mushrooms are sautéed, remove from pan. Melt 1/2 Tbs. butter in a large skillet, place sliced bread (with holes cut out of middle) in skillet. Crack an egg into the center of each piece of bread. Salt and pepper to taste. Cook until you start to see egg turning white/bubbling. Flip with a spatula. Once toasted on each side, and egg is fried, remove. Top with sautéed mushrooms and Sartori Asiago or Montamore cheese.

Dinner: maple Garlic Pork Chops with Squash, Apple & Onion

  • 2 pork chops (bone-in is best, but boneless are fine too)
  • 2-3 garlic cloves, chopped
  • 2 tsp. Maple Valley maple sugar
  • 1 small butternut squash, peeled, seeded, and cut in 1/2” cubes
  • 1 onion, chopped
  • 1 apple, chopped
  • 2 Tbs. butter, divided
  • 1/2 c. water or apple cider
  • Salt and pepper to taste

Directions: Rub pork chops with chopped garlic (reserving one chopped garlic clove for later) and maple sugar. Season with salt and pepper. Set aside. Heat a large cast iron skillet on the stove top and melt 1 Tbs. butter in pan. Add pork chops, cook until almost done (130°F). Remove and cover to rest. Add squash, onion, and water (or apple cider) to the pan, and scrape up any pork chop bits. After about 5 minutes add the apple. Sauté on medium heat until a fork inserted in squash is tender (10-15 minutes). Add the remaining clove of chopped garlic, salt, pepper, a few sprinkles of maple sugar, and 1 Tbs. butter. Stir. Nestle pork chops back into the pan with the squash and onions. Cook a few more minutes and serve.


Patrick Schroeder, Prepared Foods Category Manager
Lunch: Brussels Sprouts, Bacon and Goat Cheese Frittata

  • 12 eggs
  • 1/2 c. heavy cream (optional)
  • 1/4 lb. Brussels sprouts, shaved
  • 1/2 lb. bacon, cut into pieces
  • 4 oz. fresh goat cheese (Dreamfarm Chevre is a good choice!)
  • Pinch of salt and black pepper
  • Butter

Directions: Whisk the eggs, cream, and seasonings together in a bowl. Heat a non-stick, oven safe pan on the stovetop. Add butter, making sure to coat the whole pan. Cook the bacon until brown and beginning to crisp. Remove the bacon. Sauté the shaved Brussels. Meanwhile, heat broiler oven. Once the Brussels sprouts are bright green and translucent, add the bacon back in. Pour egg and cream mixture over Brussels sprouts and bacon. Dollop goat cheese here and there with a spoon. Keep the pan on the stovetop over medium to low heat until you see the egg starting to set near the edges of the pan. It will still be loose and runny in the center. Then put it in the oven under the broiler for 3-5 minutes or until the center sets up.

After the center is just set, pull it out of the oven and use a spatula to loosen the sides of the egg from the pan. Let it cool for a couple minutes, then cover with a plate or cutting board and invert to get it out of the pan. Slice it up for 6 (or fewer) people.

Paul Tseng, Deli Cook & Class Instructor
Lunch: Bacon, Salmon & Tomato Sandwich

  • 2 slices bacon
  • 4-6 oz. Wisconsin farm-raised salmon
  • 2 Tbs. sunflower oil
  • 1 Roma or heirloom tomato, sliced
  • 2-3 leaves red leaf lettuce
  • 2 pc Madison Sourdough Dodgeville Harvest or Miche bread, lightly toasted
  • 1/2 tsp. mead
  • Pinch of dill, minced
  • Salt and pepper to taste

Directions: Preheat oven 375°F. Roast bacon for 15-20 minutes. Reserve for later usage. Season Wisconsinsalmon with sunflower seed oil, salt, and pepper. Roast in oven for 15 minutes or until the internal temperature reaches 145°F. To make one sandwich: place lettuce on top of bread; add cooked salmon, bacon, dill, and tomato. Drizzle with mead and top with the second piece of bread. Serve immediately.

Anya Firszt, General Manager
Dinner: Brisket

  • 3-4 lb. brisket
  • 3 Tbs. butter or sunflower oil
  • 3 large red onions, sliced
  • 1 tsp. pepper
  • 1/2 tsp. salt
  • 10-16 oz. any local preserves
  • 32 oz. chicken broth (water is a fine substitute)
  • Additional water


  • 2 Tbs. Lonesome Stone Milling flour
  • 2 Tbs. butter
  • 2 c. juices/broth (more depending)

Directions: Preheat oven to 300°F. Brown brisket on both sides in a large dutch oven using oil or butter, about 3 minutes each side. Remove brisket once browned, set aside, and reserve liquids. Add to the browned butter and meat bits remaining in the dutch oven sliced onions, salt and pepper. Sauté until tender. Add preserves to the onions, heat gently until preserves are thoroughly incorporated into the onions. Place browned meat on top of the onions/preserve mixture, pour chicken broth over the meat, adding enough water to reach mid-way up the brisket.

Place in oven for at least 3–3 1/2 hours, turning meat a couple of times throughout cooking. Once fork tender, remove from oven. Remove meat from dutch oven, set aside. Strain onions from juices, discard, reserving juices for gravy. Slice meat 1/4”–3/8” thick against the grain on a bias, lay slices on a serving platter, pour gravy on sliced meat.

To make the gravy: First make a roux with butter and flour. Add juices to the roux stirring with a whisk until desired gravy consistency is achieved. Adjust flavor with salt and pepper.

Ashley Kuehl, Owner Records Administrator
Lunch: Carrot Pesto Sammies

  • 3 large carrots, chopped
  • 1/2 clove of garlic or more
  • 1/2 c. Sartori Parmesan cheese
  • 2 Tbs. sunflower oil
  • 1/2 c. sunflower seeds or pumpkin seeds
  • Pinch of salt and pepper
  • Handful of pea or sunflower shoots
  • 2 slices Madison Sourdough Miche Bread
  • Add your favorite local veggies

Directions: In a small frying pan lightly toast sunflower or pumpkin seeds on medium heat for about 5 minutes. Add a small amount of oil, salt, and pepper for flavor. Using a food processor combine carrots, garlic, Parmesan cheese, oil, seeds, salt, and pepper. Process until mixture reaches a spreadable consistency. Add additional oil as needed and salt and pepper for taste. I like my pesto to be a little more on the chunky side. Spread pesto on two slices of bread. Add pea or sunflower shoots to one slice of bread. Pile on your favorite local veggies to make up your sandwich and top with the second slice of bread. I like tomatoes, sunflower shoots, and scallions. Serve panini style or as is.

Variations on the recipe: Use pesto on pizza dough or mix into pasta with micro greens for a cold pasta salad.

Marc BrownGold, Director of Operations
Dinner: Local Seafood Stew

  • 3 Tbs. sunflower oil
  • 1 1/2 c. yellow onions, chopped
  • 2 c. small white potatoes, diced
  • 2 c. green beans, trimmed and cut in thirds crosswise
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 2 c. Bos Meadery Black Pepper or Wildflower Mead (a dry mead)
  • 2 lb. fresh tomatoes, chopped
  • 1 qt. homemade seafood stock
  • 1 Tbs. garlic, chopped
  • 3 lb. pounds walleye fillets, skinned and cut in large chunks
  • 1 c. diced fennel bulb
  • Toasted Madison Sourdough Miche or Dodgeville Harvest bread, buttered and rubbed with garlic

Directions: Heat the oil in a Dutch oven or stockpot, add the fennel, onions and potatoes, and sauté over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, and garlic, to the pot. Bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the fish and beans. Bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish should be fully cooked . Stir in the salt and pepper to taste. Serve ladled over 1 or 2 slices of toasted bread..

Kirsten Moore, Director of Cooperative Services
Lunch: Shrub Marinated Beet Salad

  • 3 medium sized beets, scrubbed (any variety)
  • 3/4 c. Mad Maiden Orchard Overload Shrub
  • 2 Tbs. honey or maple syrup
  • 1/2 tsp. salt
  • 1 small garlic clove, thin green garlic stalk, or 2 garlic scapes, minced
  • 1/2 c. fresh herb leaves (mint, cilantro, parsley, fennel fronds, dill—use what you have in any combination)
  • 1/2-1 c. feta or chevre, crumbled (optional)
  • 1/2 c. toasted sunflower, pumpkin, or winter squash seeds (optional)
  • Sunflower oil to taste (optional).
  • Salt and pepper to taste
  • Water

Directions: Preheat oven to 375°F. Place scrubbed beets in baking dish (one with a lid preferably). Add about a 1/4-1/2” water to the baking dish. Cover tightly with lid or foil and steam bake for 45 minutes to an hour. Beets are done when tender enough to easily pierce with a fork. Meanwhile, whisk together shrub, honey or maple syrup, salt and garlic. Prepare a bowl with ice water. When beets are done, transfer the beets to the ice water to cool quickly. When cool enough to touch, trim the ends of the beets and peel (you should be able to use your fingers to remove skin). Cut into 2” chunks and place in a non-reactive container with the shrub mixture. Set aside. Finely chop herbs. Assemble salad: using a slotted spoon, place half the beets in a serving dish or plate and sprinkle with half the crumbled feta or chevre, half the seeds, and half the herbs. Drizzle a little sunflower oil over the top and dust with a light sprinkling of salt and pepper. Make a second layer with the remaining beets, cheese, seeds, herbs, oil, salt & pepper). Serve immediately. The salad will keep for a day, but the cheese may turn bright pink and not be as distinguishable as a flavor.

Note: Can be prepared vegan by omitting the cheese and oil free by omitting the oil and seeds.

Dessert: Green Tomato Honey Pie

  • Pie Crust (can be made in advance):
  • 12 Tbs. cold butter
  • 3 c. Lonesome Stone Milling flour
  • 1/2 c. cold water or milk (buttermilk also works)
  • Extra flour for rolling dough
  • Pie Filling:
  • 5-6 medium-sized totally green, unripened tomatoes.
  • 2/3 c. honey
  • 1/2 c. maple syrup
  • 1 1/2 tsp. fruity white wine or shrub (optional)
  • 4 Tbs. Lonesome Stone Milling flour
  • A scant 1/2 tsp. salt
  • 2-4 Tbs. butter
  • Cheddar or colby cheese, for serving

Directions: Preheat oven to 425°F. Use a pastry cutter or forks to cut butter and flour together until the mixture resembles coarse cornmeal. While stirring with a fork or a clean hand, add about a tablespoon of your liquid of choice at a time just until the dough holds together. Divide the dough in half and flatten into two round discs. If saving for later, wrap it up and place in the refrigerator. Roll one of the dough discs out to fit into a 9-10” pie pan and transfer to the pan. The other disc will be used to top the pie later. Core and thinly slice green tomatoes. Mix together honey and maple syrup (add the fruity white wine or shrub here, if you have it and want a little tang). Toss green tomatoes withflour and salt, and then the mixed sweeteners. Pour pie filling into crust. Cut butter into small cubes and dot all over top of pie filling.

Roll out the top crust to fit and either make a lattice crust or cut air pockets into your solid top crust, resembling a sand dollar (or whatever you would like to do to make a creative crust). Seal the edges of the two pie crusts with either your fingers or a fork. Bake pie for 15 minutes, then reduce heat to 350°F and bake for another 45-50 minutes until crust is lightly browned. Allow pie to rest for 10 minutes. Serve at any temperature. Like apple pie in Wisconsin, this pie is also good with a cold slice of cheddar or colby cheese.

Dessert: Dessert Cheese Course
Select three or four of the following cheese varieties:

  • 1/4 lb. aged cheddar
  • 1/4 lb. aged Parmesan
  • 1/4 lb. Brie or Camembert
  • 1/4 lb. chevre
  • 2 apples or 1 apple and 1 pear
  • 1 c. toasted local hickory nuts or local hazelnuts
  • 1 jar local honey
  • 1/4 to 1/2 loaf Madison Sourdough Dodgeville Harvest (optional)
  • Local dry red wine, dry mead, or sparkling cider (optional) Recommended: Wollersheim Domaine Reserve

Directions: Temper your cheese by letting it sit at room temperature for about 20 minutes to a half hour. Slice bread to about the size of crackers, and toast it lightly. These will be your local crackers. Slice fruit. If you are concerned about discoloration, you could toss the apples or pears in a very light coating of local cider vinegar (maybe a tablespoon for the whole amount). Put the honey in a small serving cup or bowl with a small spoon. Select a nice plate or board, and arrange your tempered cheese, bread, honey, nuts and fruit as you wish. Serve, suggesting to top the bread with the fruit, cheese, and a small drizzle of honey. To serve this gluten-free or to just have a sweeter flavored dessert, skip the bread, and use the fruit slices as your crackers.

Tasha Whitson, Finance Clerk
Lunch: Potato Soup

  • 1/4 c. butter
  • 1/2 c. white onion, chopped
  • 2 large russet potatoes, cut into cubes
  • 2-3 c. of whole milk

Directions: Melt butter in a stock pot over medium heat. Add chopped onions and cook until lightly softened. Add milk and potatoes, bring to a boil. Cover and reduce heat to a simmer until the potatoes soften. The soup will thicken as it boils; add water to achieve desired thickness. Salt and pepper to taste.

Wynston Estis, Project Manager
Breakfast: Local Yokel Hashbrowns

  • 2 oz. ghee
  • 4 fist sized golden potatoes, boiled for 10 minutes (beginning to soften) and cooled
  • 1 whole yellow onion, roughly chopped
  • 2 stems green onion, roughly chopped
  • 2-4 cloves garlic, sliced
  • 3 Tbs. dried red chili pepper
  • Salt and pepper to taste

Directions: Chop cooled potatoes into large cubes. Heat ghee in black iron skillet over medium high heat. Once oil is hot add 3/4 of the yellow onion and all of the dried pepper. When onions begin to become translucent add the garlic and potatoes. This will cool your sauté down so leave the temperature set at medium high. Stir garlic and potatoes into sauté until they are well coated in ghee and seasoning. Add salt and pepper. Let the mixture cook for 5 minutes without disturbing it.

Once the hash browns start to brown, stir in the remaining onions and adjust the temperature if you are burning rather than browning. When your hash browns are lightly browned stir in the green onion. Total stovetop time should be right at 20 minutes, and the potatoes should be sweet, brown, and very tender. For extra deliciousness, add grated cheddar cheese or sour cream.

Max Wilke, Produce Buyer
Weekend Brunch: Stuffed French Toast with Pears

  • 4 Slices Madison Sourdough Dodgeville Harvest or Miche Bread
  • 2 eggs
  • 1 c. milk
  • 1/2 c. cream
  • 2 Tbs. maple syrup
  • 1 pinch of salt
  • 6 Tbs. cream cheese
  • 2 Tbs. plus 1 tsp. honey
  • 1 pear, such as Moonglow, or another local variety, peeled, cored, and sliced (you could also substitute an apple)
  • 3 Tbs. butter

Directions: Beat eggs with milk, cream, maple syrup and pinch of salt. In separate bowl, mash cheese until smooth with 1 tsp. of honey. Spread one-half of the cream cheese onto two slices of bread, then top each with the other slices to form a sandwich. Dip and soak each sandwich in egg-milk mixture, turning so both sides of each sandwich absorb liquid. Let excess drip off. Heat 2 Tbs. of unsalted butter in 10 inch skillet, and when hot but not brown, add sandwiches. Reduce heat and fry slowly for 5 to 7 minutes, or until first side is golden.

Turn and brown second side of the sandwiches over low heat. If the sandwiches fry too quickly, the filling will not be warm. Meanwhile, add 1 Tbs. butter to another fry pan, and when warm stir in the honey. Then add the pear slices. Cook until slightly softened and browned. Top with the brown butter pear mixture. Serve immediately, allowing 2 halves to each portion.

Dinner: Pounded Pork Chops with Sautéed Vegetables
For the Pork Chops and Sautéed Vegetables:

  • 2 boneless pork chops
  • 1/2 c. flour
  • 2 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1 small head of green or savoy cabbage, shredded
  • 1 small onion, sliced
  • 1 medium red or gold beet, julienned
  • 3 Tbs. sunflower oil
  • Optional Milk Thyme Gravy:
  • 1 Tbs. unsalted butter
  • 1 Tbs. Lonesome Stone Milling flour
  • 1 tsp. salt
  • 1 sprig fresh thyme
  • 1 c. milk

Directions: Put the pork chops into a zip-lock bag, and pound them until they are 1/4” thick, using the bottom of a heavy pan or mallet. Mix the flour, salt, and pepper in a shallow bowl and dredge the pork chops through it, shaking off any excess. Heat 2 Tbs. oil in a heavy skillet over medium heat. Place the pork chops into the pan, cooking until golden brown on each side, about 3-4 minutes. Heat a separate sauté pan over medium high heat with 1 Tbs. oil, and add the cabbage, beets, and onion. Stirring often, cook until desired level of doneness. Place the vegetables on two plates, and top with 1 pork chop each. Divide the optional gravy evenly over the pork chops if desired. Serve immediately.

To make the optional gravy:
Melt the butter in a 2 quart sauce pan over medium heat. Once it has foamed but not browned, add 1 Tbs. flour and cook, stirring often, until you smell a nutty aroma. Whisk in the milk a small amount at a time, add the thyme sprig, then cook over low heat, stirring every couple of minutes, until it has thickened enough to coat the back of a spoon, about 8-10 minutes. Remove the thyme, season with 1 tsp. salt. Cover and keep warm until ready to serve.

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