Looking Ahead to Autumn

Wild Rice Salad with Cranberries, Butternut Squash and Toasted Pecans with Maple Cider Vinaigrette
Cook's notes: This splendid late summer/early autumn salad includes some of Minnesota’s very best natural ingredients. It's definitely company-worthy. Butternut squash or pumpkin work well for this dish because the squash holds its shape beautifully after roasting. The combination of nutty wild rice and a simple maple dressing is delicious, and their vibrant colors make for a stunning dish. Consider this a time saver: make the wild rice ahead and toast the pecans. The dressing can be easily doubled.
Salad recipe from the "Smitten with Squash Cookbook" and serves 4.
Cooking Tip:1 cup uncooked wild rice = 3–4 cups cooked wild rice
Vinaigrette recipe adapted from Byerly and Lund's Cookbook

Maple Cider Vinaigrette Ingredients:

• 3 tablespoons cider vinegar
• 1/4 cup pure maple syrup
• 1 teaspoon apple pie spice
• 1/8 teaspoon dry mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/2 cup olive oil

Ingredients Salad:

• 2- 1/2 cups peeled and finely chopped butternut squash or pumpkin
• 1- 1/2 tablespoons olive oil or Blood Orange Olive Oil
• 1 tablespoon maple syrup
• 1/2 teaspoon cinnamon
• Sea salt and black pepper
• 4-5 cups torn baby spinach leaves or chopped romaine
• 1/2 cup thinly sliced green onions
• 1 cup dried cherries or dried cranberries
• 1 large diced, crisp apple (I used HoneyCrisp)
• 1/4 cup thinly sliced fresh basil
• 3/4 cup chopped toasted pecans or cashews
• 4 cups cooked wild rice, warmed

Directions:

• Place all dressing ingredients in a blender and mix well. Taste test to balance ingredients. Refrigerate until needed
• Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Toss squash with olive oil, salt, pepper, and maple syrup, with a sprinkle of cinnamon.
• Spread squash evenly on the baking sheet and roast squash for about 15 minutes or until fork-tender, stirring once during the roasting time. Set aside.
• In a measuring cup, place dried cranberries or cherries. Pour boiling water over them and let set for 5 minutes. Drain.
• In a large bowl, combine onions, cherries or cranberries, basil, diced apple, and cooked wild rice. Stir in the dressing; taste and adjust salt as needed. Place mixture on spinach leaves or chopped Romaine. Top with pecans.
• Serve dish at room temperature.
  
  
  

Book Review Midwife's Journey

 BOOK REVIEW-A MIDWIFE'S JOURNEY

Niomi Rohn Phillips' newest book, historical fiction “A Midwife's Journey,” begins in 1894 with a diphtheria epidemic that has devastated the White Russian colony of Molotschna (present-day Ukraine). Margaretha Rahn has just buried three of her four children. Her husband Abraham decides that emigrating to the United States to build a new and better life is what the family needs.

Margaretha's husband Abraham has been a successful farmer, and, unlike most emigrants, they leave Russia with the financial resources to buy a home and farmland in an established Mennonite community in Minnesota. But in little more than three years, restless Abraham decides he must take advantage of the free land available for homesteading in North Dakota despite Margaretha not wanting to resettle somewhere else.

Margaretha Rahn is a hebamme (midwife) and comes from a tradition in which midwives are formally trained and considered blessed by God. She delivers babies and sometimes helps prevent pregnancies, using her midwifery and healing skills in snowstorms and fires, in the bitter cold of long winters, which was not always met with the approval of her church community. A recurring theme of hope with the promise of spring each year was prevalent in the storyline.

For Phillips, writing Margaretha's story was personal, as she delved into her family's history, which ultimately became “A Midwife's Journey.” As Margaretha's great-granddaughter, Phillips reimagined what her life might have been like living on the Dakota prairie. Phillips is a gifted wordsmith whose writing brings Margaretha's story to life. Her meticulous research on Mennonites and their culture provided invaluable resources for the story on midwifery in the late 1880s. She also accessed family journals for information on North Dakota homesteading during this time period.

I found the characters fully developed, which enhanced the narrative and made them relatable and engaging for the reader. Phillips excelled at capturing Margaretha's voice throughout the story as she experienced emotional upheavals, leaving her family and homeland to resettle on the prairie, the heartbreak of losing three children to an epidemic, and coping with unpredictable North Dakota weather. One can't help but admire Margaretha's determination and commitment to use her midwifery skills despite some resistance from church members over certain expectations and rules. Margaretha felt strongly that she needed to support women in her community through their transformative experience of childbirth and help empower them to make informed choices about their own bodies and their babies.

Phillips wisely included a section at the end of the book titled Margaretha's Notebook. It's a glossary of commonly used herbs in midwifery practice and how these herbs helped women during pregnancy and childbirth. In addition, these herbs helped combat a variety of illnesses and diseases facing settlers. I found the information helpful in understanding their usage throughout the story.

Author Niomi Rohn Phillips (left) and Sharon Harris (right) editor, Jackpine Writers' Bloc, Inc., at the 31 Northwoods Art and Book Festival, August 8, 2026

Tarah Wolff, designed the book cover (not pictured)

Chocolate Chip Cake

 

A  dessert that blends one's love of chocolate chip cookies and yellow cake. It's the perfect summer treat with your favorite cup of coffee or tea. 

The recipe was adapted from inspiredbycharm.com

This Chocolate Chip Cake is a classic homemade yellow cake that’s extra moist thanks to a special ingredient: yogurt, though sour cream works too.  
Why you will love it

• Uncomplicated ingredients. Everything you need is probably already in your pantry or fridge. It’s the perfect recipe for when you want to whip up something delightful without a trip to the store.
• It’s loaded with chocolate chips. Go big or go home. The amount of chocolate chips in this cake is perfection.
• Serve it any time of the day. It’s wonderful as a breakfast or brunch sweet, perfect with afternoon coffee/tea. 

Cake Ingredients: 

• 2-1/2 cups flour 
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda 
• 1/2 teaspoon kosher salt
• 1 cup unsalted butter, softened
• 1 cup sugar 
• 1/2 cup brown sugar
• 3 eggs 
• 1- 1/2 cups yogurt plain (5%fat) or sour cream
• 1 teaspoon vanilla 
• 1 package 10 oz. dark or milk chocolate chips

Topping 

• 2 tablespoons sugar
• 1 1/2 teaspoons cinnamon
• 3/4 cup crushed walnuts

Directions: 

• Preheat the oven to 350 degrees; spray a 9×9-inch baking dish with baking spray. Set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, cream together the butter, sugar, and brown sugar with an electric mixer until smooth. (This will take about three minutes.) Add the eggs, one at a time, beating well after each addition. Add the sour cream or yogurt and vanilla. Beat to combine. Fold in chips. 
• Add the prepared dry ingredients to the wet ingredients. Beat to combine. (Usually, this takes about 2 minutes at medium speed.)
• Spread in an even layer with a spatula.
• In a small bowl, prepare the topping by whisking together the sugar and cinnamon, adding in crushed nuts. Sprinkle the batter with the cinnamon-sugar nut mixture.
  
• Bake for 40 minutes or until a toothpick inserted near the center comes out clean. Do not overbake.
• Allow the cake to cool before serving. 
  
  
  
  
  
  
  

Summer in a Bowl

Garden Fresh Tortellini Salad 

One of the joys of summer is having garden produce readily available in your yard or found at a local Farmer's Market. This pasta salad takes advantage of garden-fresh, juicy tomatoes, crunchy cucumbers, and fresh herbs. It adds loads of flavor with a light herb dressing and texture with creamy avocado, corn, al dente cheese tortellini, and salty Parmesan cheese. It's a healthy vegetarian salad you can make early in the day and refrigerate in an airtight container. I used both spinach cheese tortellini and spiral pasta for contrast. Add crumbled Parmesan Cheese Crisps right before serving. Adapted from averiecooks.com; serves 4-6.

This salad is customizable and perfect for potlucks and summer gatherings.  

Salad Ingredients:

• One 10-ounce package spinach cheese tortellini
• 1 cup dry spiral pasta
• 1 avocado, peeled, pitted, and diced into bite-sized pieces
• 1 cup corn (fresh if possible or frozen that's been thawed may be used)
• 1 cup tomatoes, diced (cherry or grape tomatoes, sliced in half, may be substituted)
• 1 cup cucumber, peeled and diced or zucchini
• 1 cup fresh basil leaves, laid loosely in measuring cup and thinly sliced
• 1/2 cup grated Parmesan cheese, or more if desired (feta, blue cheese, or your favorite shredded or crumbled cheese may be substituted)

Dressing Ingredients: 

• 1/4 cup olive oil or lemon olive oil
• 2 tablespoons lemon juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 2 teaspoons Italian seasoning
• 1 teaspoon dried parsley flakes
• 2 teaspoons lemon zest
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon each salt and pepper to taste
• Pinch cayenne pepper, optional and to taste

Directions:

• Cook tortellini and spiral pasta according to package directions, al dente. Drain, and set aside. While tortellini and pasta cook, prep and chop the remaining ingredients.
• To a large bowl, add the avocado, corn, tomatoes, cucumber, basil, and Parmesan cheese; set aside.
• In a blender, add olive oil, lemon juice (zest the lemon before juicing), honey, Italian seasoning, parsley flakes, lemon zest, salt, and pepper, and blend to combine. Taste and check for seasoning balance, making any necessary adjustments.
• Add the tortellini and spinach cheese tortellini; toss gently with dressing to combine. Taste and check for seasoning balance, making any necessary adjustments. Chill the salad for 45 minutes. Add more dressing if needed. 
• Top with crumbled cheese crisps to serve.

Northwoods Art and Book Festival

31st Annual Northwoods Art and Book Festival 2026

It was a picture-perfect day for the festival with record-breaking crowd attendance in Hackensack, MN 

With so many books and so many choices, book lovers found a little bit of heaven at the 2026 Northwoods Art and Book Festival. 
Cook's Notes: Take the talents of 36 Minnesota authors, mix them with assorted titles and genres, spice it up with visitors of all ages, combine with animated literary conversations and book signings, add in a tantalizing program on the importance of sharing and documenting family stories, and you have a recipe for success. 

What a stellar line-up of authors who trekked to Hackensack to share their literary talents. Their creativity knows no bounds with their table settings and banners. Their smiles radiate happiness as they shared books with festival visitors. 

MEET THE 2026 FESTIVAL AUTHORS  

Rich Sherry

Jan Payne

Brenda Lyne

Julie Jo Larson

Darrell Pedersen

Scott Welvaert

Julie Guth

Jan Belanger

Brenda Massman

Bill Durbin

Ron Elcombe

Jeff Krogstad

Jonathan Sweet

Marge Mathison Hance

Margaret Blenkush (right) and twin sister Mary Lundquist (left)

CA Lewis

Niomi Phillips (left) Sharon Harris (right)

Mike Lein

Joe Egan

Mary Perrine

Nathan Jorgenson 

Bruce Carlson 

Jodie Leigh Murray 

Candace & Keith Simar 

Laura Hern 

William Burleson 

Christine Husom 

Jason Willis 

Rhonda Buerkle 

Chris Norbury 

Justin Delzer 

David Bruns-Olson 

Mary Seifert 

William Andersen

SAVE THE DATE: Next year's festival is August 14, 2027