Good Earth Chef Carrie Neilsen: From Farm to Plate
Carrie Nielsen was born into a farming family in Iowa, so it makes sense that Good Earth’s new executive chef would favor fresh foods that come straight from the land. “There’s nothing like a meal with vegetables that came out of the garden that day,” says Nielsen, the daughter of a culinary expert who mastered pickling and preserving and grounded her in classical French techniques. “It makes you realize the importance of utilizing local products, even in a high volume restaurant.”
That aptly describes Good Earth in Edina’s Galleria, which serves three delicious meals a day, seven days a week and offers the entire menu available for takeout. Each month, Nielsen picks three seasonal ingredients to feature in Good Earth’s specials. Recent additions have included pomegranate, quinoa, watercress, freekeh and mint. Among her summer favorites are spinach salad, fluffy omelets and Star Prairie trout from Wisconsin. —Jacob Wheeler
RECIPE: Star Prairie Rainbow Trout
… with Miso-Roasted Butternut Squash, Red Potatoes, and Sauteed Garlicky Kale
Trout 4 each
Canola Oil 2 Tablespoons
Miso Curry Oil Recipe Below
Butternut Squash 1 each
Baby Red Potatoes 1 pound
Kale 1 pound
Garlic, thinly sliced 8 cloves
Canola Oil 2 Tablespoons
Kosher salt 1/3 teaspoon
Cilantro sprigs ¼ bunch
Peel butternut squash, and remove seeds. Slice into ¼” thick pieces, and toss with half of the miso curry oil. Roast 350, about 10 minutes, or until squash is soft.
Cut potatoes in wedges, and toss with remaining miso curry oil. Roast 350, 15-20 minutes, until potatoes are fork tender.
Remove stems from kale, and dice into 2” pieces. Heat canola oil in a sauté pan, add garlic, and cook 1 minute, just until fragrant. Add kale and salt, and cook on low flame until kale is soft. Add squash and potatoes, and heat through.
While kale is cooking, heat a separate sauté pan, and add canola oil. Season trout with salt and pepper, and place in pan. Cook 4 minutes, flip fish to other side, and cook 4 minutes more.
Place kale, squash and potatoes on plates. Top with trout, and garnish with cilantro.
Miso Curry Oil
Canola Oil 1 cup
Miso Paste ½ cup
Red Thai Curry Paste 2 Tablespoons
Whisk all ingredients together.
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