Prairie Grass Cafe chef recipes

The Green City Market is celebrating is 10th anniversary this year, and it has brought Chicago some of the freshest fruits and veggies of the season. Chefs Sarah Stegner and George Bumbaris demonstrate how to make two dishes inspired by springtime flavors.

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Mustard Cream

Serves 4


1 cup Heavy whipping cream

2 tsp. Dijon Mustard

2 tsp. Fresh Lemon Juice


Fresh ground white pepper

Method: Combine cream and mustard and whip till soft peaks, stir in lemon juice. Add salt and pepper to taste.

Serve over chilled spring asparagus.

Grilled Wild Salmon with Honey Mustard Glaze

Serves 4


4, six-ounce portions of wild salmon, skinned, bones removed and trimmed*


Fresh ground white pepper

olive oil

To make the marinade:

one-quarter cup honey

1 teaspoon fresh thyme leaves chopped

1 teaspoon white wine

1 Tablespoon grain mustard

Method: Heat the honey with the thyme in it to infuse the flavor. Then add a splash of white wine, remove from heat, stir in the grain mustard.

Grill the salmon over medium heat. Make cross-hatch marks on both sides. Then brush the salmon with the warm honey glaze before serving.

If you are using an outdoor grill, try hardwood charcoal and build your fire up. When it is hot then move the coals off to one side.

Cook the salmon in the middle of the grill over indirect heat. Make sure you wipe the grates with a Rag or folded up paper towel brushed with Olive oil so the salmon does not stick. The salmon should cook for 5 – 10 minutes on each side depending on the thickness of the fish filet and the heat on your grill.

*please remove all the fat from the underside of the salmon

Chris's Rhubarb Crumble

Adapted by Chefs Sarah Stegner and George Bumbaris

(Serves 4)


5 heaping cups diced rhubarb

1 cup granulated sugar

2 Tbsp corn starch

one-half cup quick cooking oats

one-third cup brown sugar

one-quarter cup all purpose flour

one-third cup butter (cut in small pieces)

Method: In a bowl combine rhubarb, granulated sugar and corn starch. Mix well to coat rhubarb. Divide into four 16 ounce crocks or soufflé dishes.

In a second bowl combine oats, brown sugar and flour. Using a pastry cutter, add butter and blend till well incorporated.

Top rhubarb mixture with equal portions of crumble.

Bake at 375º for 15-20 minutes.

Serve warm and top with vanilla ice cream if desired.

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