Edible New

Toast this season anytime of the day in our Ode to Toast! Our Chef Cynthia Nicole McConnell makes a perfectly toasted slice of sourdough bread and showcases two ways to awaken spring senses with LaClare Cheese Shoppe goat cheese spread and bitter greens (Stinging Nettle and Dandelion). Watch the making of Split Pea & Ham with thinly sliced lamb ham artfully placed in rolls captured by Andrew Bott Photo Video LLC. Then, try it yourself.

Recipes are now available in subscriber cards and on www.edibleNEW.com to shop ingredients from The Free Market, Appleton, Wis. or Oshkosh Food Co-op. Might we also suggest a stop at your local Voyageurs Bakehouse, Thunderbird Bakery & Cafe or MacReady Artisan Bread Company and James Beard-nominated Cultured in Door County? Or order small-batch from amazing cottage bakers weekly and at your favorite farmers markets like Sheboygan County Interfaith Organization (SCIO) while supplies last. Stay tuned for outdoor openings in NEW!

www.edibleNEW.com/recipes

Edible New Recipes edibleNEW | Spring | Ode to Toast by Chef Cynthia McConnell ​⁠and video by@AndrewBottPhotoVideo

edibleNEW Network | Recipes | Butternut Squash Bolognese

Recipe by Chef Vanessa M. Sabee
Video by Andrew Bott
Photo by Cynthia McConnell

In the Winter 2025 issue of edibleNEW Magazine, our focus is on recipes with local flavors combined with bright unexpected ingredients like kiwi with smoked favorites like white fish or trout. We’re also relaxing to slow-roast during winter months when snow reminds us to turn in, simmer and savor rich creamy sauces over pasta.

We start with Chef Vanessa M. Sabee’s bolognese with ground pork and butternut squash, a seasonal local favorite.

Taste of… Winter Gift Box featuring Wagner Market, Wild Tomato Wood-Fired Pizza & Grill Sister Bay, Renards Cheese, Mary Kate's Wine Bar, Sturgeon Spirits, Glen Innish Farm, Island Orchard Cider, Myco & Meli

Butcher & Beer Club