Concerts
Feed the Resistance
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FEED THE RESISTANCE: NATIONAL SALAD MONTH!Feed The Resistance: National Salad Month! This week we welcome back...
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FEED THE RESISTANCE: SPRING POW WOW!Feed The Resistance: Spring Pow Wow! The Native American Student Association...
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FEED THE RESISTANCE: FARMERS' MARKET 2024!Feed The Resistance: Farmers’ Market 2024! The Dane County Farmers’ Market...
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FEED THE RESISTANCE: GRILLED CHEESE-OFF 2024!Feed The Resistance: Grilled Cheese-Off 2024! In honor of the fact...
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FEED THE RESISTANCE: RAINY DAY TOMATO SOUP!Feed The Resistance: Rainy Day Tomato Soup! We all know the...
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FEED THE RESISTANCE: CHEESE...WITH ALICE IN DAIRYLAND!Feed The Resistance: Cheese…with Alice in Dairyland! It seems like the...
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FEED THE RESISTANCE: TOP CHEF WISCONSIN!Feed The Resistance: Top Chef Wisconsin! The new season of Top...
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FEED THE RESISTANCE: ST. PATRICK'S DAY BREAD PUDDING!Feed The Resistance: St. Patrick’s Day Bread Pudding With St. Patrick’s...
This week we welcome back Brennan's Market as a returning sponsor to Feed The Resistance AND we celebrate National Salad Month! 🥗
What better way to celebrate those two things, than with a salad made from fresh ingredients from Brennan’s Market? The salad that Pat made comes from the World Central Kitchen cookbook, “Brooke’s Carrot-Farro Salad." It’s basically cooked farro with onion, garlic, carrots, shallots, radishes, cilantro and avocado. To pair with the salad, Dee went international, with a beer from the world’s oldest brewery, and served up a Weihenstephaner Helles.
For the recipe & more visit ➡️ www.altmad.com/feed-the-resistance-national-salad-month/ ... See MoreSee Less
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Our thoughts are with the Mount Horeb community after today’s tragic events. Thank you to our first responders & school district for working hard to keep students safe. ... See MoreSee Less
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