Let's Go Fishing

Thousands of Minnesotans are set to officially put winter in the rearview mirror Saturday, May 8th, with the start of the 2026 fishing season. The opener, which is revered by anglers, is considered an official state holiday by those who participate — especially those who will hit the lake at midnight Saturday (the official start time) just to have a shot at a walleye. For many, it’s a family tradition like no other in Minnesota.
Fishing Advice
But with a chilly last few weeks, DNR has advice for those seeking walleye. "Those walleye are probably going to be looking for maybe a little bit warmer water, and so that's the place that anglers maybe want to think about targeting when they are choosing to go fishing. Protected bays and shallower waters may be your best options. The DNR also suggests using their online LakeFinder tool for the most detailed information on Minnesota lakes."

Ever Ready finds that a hearty Northwoods breakfast is the perfect start to a fishing weekend. 

Sausage Breakfast Casserole with Wild Rice   

Cook's Notes: 

 This hearty Midwest brunch dish is loaded with sausage, potatoes, wild rice, and cheesy goodness. It can be assembled the night before, making it easy to bake the next day. As a time-saver, make the wild rice and sausage ahead, and chop peppers, onions, and garlic. Refrigerate them separately until needed. 2 teaspoons of Elote seasoning can be substituted for parsley and Italian herbs, which adds more of a 'kick' to the dish. The recipe serves 4-6 and is an Ever Ready special.

Ingredients:

• 2 cups diced peeled red potatoes
• 1-1/4 cups cooked wild rice or a wild rice blend
• 1-1/2 cups cooked Sweet Italian Sausage, drained, crumbled
• 1 tablespoon olive oil
• 1/3 cup each red and yellow mini peppers, diced
• 3/4 cup onions, diced
• 1 teaspoon each parsley flakes and Italian Herbs
• 4 large eggs  
• 1/3 cup milk
• 1-1/2 cups sharp cheddar cheese, divided

Directions:

• Bring water to a boil, add potatoes and cook 12 minutes until tender, drain.
• In a skillet, heat oil, add in diced peppers and onions. Sauté until tender, about 3 minutes. Add in cooked potatoes, sausage, spices, wild rice and 1 cup of cheese. Mix well and cook for 1 minute. 
• Whisk together eggs, milk, and seasoning in a blender. 
• Grease a 9 x 9 pan. Place the sausage, rice, pepper mixture on the bottom of the pan. Pour the egg/milk mixture evenly over the mixture. Sprinkle with 1/2 cup cheese. 
• Bake uncovered 30 minutes or until eggs are set. Let it rest for 5 minutes before cutting.  

I plated the meal two ways for ideas-

One breakfast casserole with fresh fruit and an English muffin, and the other casserole with a mixed greens salad.  

Balsamic Grilled Cherries with Blueberries and Mixed Greens

Recipe adapted from twopeasandtheirpod.com

Roasted cherries can be made ahead. 
Ingredients:

• 2 cups cherries, pitted and halved, or substitute frozen pitted dark cherries
• 2 tablespoons prepared lite Balsamic Dressing or 1-2 tablespoons dark balsamic vinegar (use good quality) 
• 3/4 cup prepackaged candied walnuts or pecans
• 8-10 cups mixed salad greens
• 1 cup red onion, diced
• 1 pint of blueberries, rinsed and patted dry on a paper towel
• 2 cups sliced cucumbers
• 4 ounces crumbled goat cheese
• Prepared Lite Balsamic Dressing to finish off the salad, or make your own balsamic dressing

Directions:

• Place the pitted cherries in a bowl. Add 2 tablespoons of balsamic dressing or 1-2 tablespoons dark balsamic vinegar to cherries and toss well. 
• Place cherries on a grill pan or tray, grill until tender, about 5 minutes. Use a spatula to occasionally turn cherries. Cherries can also be roasted in the oven at 400 degrees for 8 minutes on a parchment-lined rimmed sheet.
• Place roasted cherries on a paper towel. In a large bowl, add greens, grilled/roasted cherries, blueberries, goat cheese, red onion, sliced cucumbers, and candied walnuts. Drizzle with prepared balsamic dressing and serve immediately.

MAY THE FISH BE WITH YOU