One of the great joys of a Minnesota summer is the Farmer’s Market culture. Sure, they have markets in every state. But here, we only have a few intense months of summery abandon, and strolling the market is one of the summer rituals we just can’t miss. Buying locally grown produce supports local farmers and keeps our local foodshed thriving. Shopping at the many small businesses that sell unique products at the markets supports our homegrown entrepreneurs. Everything is grown and made with so much heart, you really can’t go wrong.

I was a guest chef on Twin Cities Live, demonstrating two fun recipes for Salad Rolls- stuffing healthy salads into rice wrappers for light and easy finger food. Hosts Ben Lieber and Leah McLean enjoyed learing how to moisten and roll their own salad rolls.

As the author of Vegan Meal Prep, I’m always looking for new ways to make food that holds well and tastes great when reheated. This plant-based Breakfast Burrito is one I’ve been making for a while, tinkering with the recipe to get it right. With a blend of crumbled tofu and prepared vegan chorizo, it’s got the protein you need to stay full all morning, and plenty of satisfying Mexican-inspired flavors. Make a batch of Hi-Pro Breakfast Burritos and you can refrigerate them for up to 4 days, or freeze for a month or two.

Come along to Owamni, named Best restaurant by the James Beard Association, and learn more about indigenous food by eating a plant-forward meal. And maybe a bug.