Biblio Bistro (BB) is a fun, quick, and dynamic cooking series featuring local, nutritious, and seasonal produce. Biblio Bistro is led by Chef Michael and Dietitian Meghan and will include basic cooking instructions and nutrition information about the ingredients used. This series aims to be accessible to all cooking comfort levels, ranging from the beginner’s cook to a well-tuned chef. Shopping lists and recipes will be provided 1 week before the videos are available and participants are encouraged to cook along with Michael and Meghan. Feel free to share photos of your culinary creations using #BiblioBistro on Facebook or Instagram. We promise your taste buds won’t be disappointed!
The Biblio Bistro series strives to show that healthy cooking doesn’t have to be boring or laborious. Our goal is that by watching this series, participants can feel more confident and curious in the kitchen, all the while increasing fruit and veggie intake and supporting the local food system!
Meet the Team
Michael currently resides in Redridge with his husband, dogs, and chickens and enjoys living the good life on the big lake. He joined the PLDL family as the Program Coordinator in Feb 2019. Prior to this he was a goat herder, cheesemaker, and chef on the Bayfield, WI peninsula. Creating great tasting and nutritious food has always been his passion, from cooking professionally to back yard gardening and he is very excited to be on the BB team.
Favorite Food(s): Dark chocolate, aged cheese, and olives. He also loves Japanese food!
Favorite Color: Rainbow
Fun Fact: Michael can milk a goat in under 3 minutes!
Meghan is a registered dietitian and started working as a Community Health Educator with the Portage Health Foundation (PHF) in May 2020. Prior to her new role at PHF, she spent the last 4 years as a clinical dietitian in the Keweenaw area, where she provided nutrition education in a variety of settings. She was raised in Houghton and loves the beautiful outdoors of the Upper Peninsula. In her free time, she likes to run, cook, and spend time with her husband and puppy (Fig). She couldn’t be more excited to be part of the BB program!
Favorite Food(s): Peanut Butter and raspberries. She also loves Ethiopian food!
Favorite Color: Eggshell Yellow
Fun Fact: While Meghan has lived in Houghton since she was 3 months old, she was born in Wisconsin. She is also lactose intolerant, which makes her a lactose intolerant cheesehead!!
Step-by-Step Directions to Make Chimichurri Sauce – Episode 1
How to Make the Best Quinoa and Fresh Herb Salad – Episode 2
Explore your kitchen by making Wilted Chard – Episode 3
The Perfect Way to Enjoy Beets is a Warm Beet Salad – Episode 4
This Slow-Cooked Kale Recipe is Perfect for Fall – Episode 5
Squish Your Squash-Cooking Fears with Biblio Bistro – Episode 6
Slow-Cooked Winter Squash
This recipe is simple and nourishing comfort food at its best. The sage and thyme create notes similar to a Thanksgiving stuffing and winter squash tastes extra sweet when roasted. Depending what type of winter squash is used, the texture can be almost creamy. Regardless of which winter squash you choose, this dish will be deliciously rich and full of antioxidants. Enjoy!
Warm Beet Salad
This recipe allows the natural sweetness of beets to shine. By using the beet greens, which are edible (and delicious), this recipe also reduces typical food waste and encourages use of the whole plant. For those adding goat cheese or feta, there is a tangy and sweet combination that is simply divine! The slivered almonds are the icing on the cake, providing extra texture
to this dish. This dish can also be served hot or cold and is equally delicious. Bonus!
Chard is like the colorful cousin to spinach, and is very similar in taste and use. This recipe uses both the stems and the leaves, which are equally edible and delicious! The vinegar adds a bit of tang and helps brighten up the dish. This is also a low-maintenance recipe that can be whipped together in less than 15 minutes!
Chimichurri is a bright fresh sauce made with olive oil, fresh herbs, garlic and spices. Traditionally it is used as a sauce to serve over meats, however chimichurri is extremely versatile! Try adding to scrambled eggs, tacos, on sandwiches or wraps, on top of rice/pasta, or simply dip bread in it. The possibilities are endless!
Quinoa and Fresh Herb
This plant-forward dish is a great gluten-free pasta salad alternative and is also completely vegan! This dish is a dietitian’s dream—it is a good source of protein from the quinoa and sunflower seeds; packed with fiber from the avocado, kale and sunflower seeds; and abundant in antioxidants from the fresh herbs, kale and avocado. The fresh herbs and lime juice/zest make this the perfect dish for summer time!
The fifth episode of Biblio Bistro highlights slow-cooked kale, which is a delicious recipe using ingredients mostly available at the Copper Country’s amazing farmers markets. The kale and several other items were purchased at the Downtown Houghton Farmers Market. Slow cooking the kale creates a milder and less bitter taste and a softer texture. The rosemary and onion add flavors reminiscent of pot roast or stew. This recipe is a great starting place to try kale in a new and exciting way! In total this recipe was only $7.41 to prepare. That adds up to $2.47 per serving.