Duluth Grill Cookbook
We’ve got fabulous photography by a master photographer, writing by a New York Times published food writer, and a beautiful design by a veteran graphic designer (all of them local!). This book is a glossy, full-color tour de force of our best dishes, complete with recipe tips from Tom Hanson himself and fun facts about the history and philosophy of the restaurant.
We’ve got meal plans if you’re vegan, vegetarian, or gluten-free. We’ve got a special section for the Duluth Grill’s homemade condiments. We’ve got profiles of local farmers. And it’s all wrapped up in a beautiful package—the perfect gift for yourself or a fellow food lover. At just $29.95, it’s a locally made bargain.
What recipes will you learn to make?
Condiments and Sauces
- Strawberry Jam
- Peanut Butter
- Mango Vinaigrette
- Raspberry Vinaigrette
- Balsamic Vinaigrette
- Rosemary Vinaigrette
- French Dressing
- Ranch Dressing
- Blue Cheese Dressing
- 1000 Island Dressing
- Chipotle Pecans
- Caramel Sauce
- Chocolate Sauce
- Huny-Rika Sauce AKA Z-Sauce
- Pesto sauce
- Salsa
- Guacamole
- Green Salsa
- Mustard
- Ketchup
- BBQ Sauce
- Spicy Thai Peanut Sauce
- Caramelized Onions
- Roasted Red Pepper Vinaigrette
- Cranberry Mayonnaise
- Roasted Garlic Cloves
- Chipotle Pepper Sauce
- Lemon Aioli
- Tarragon Butter
- Tartar Sauce
- Cucumber – Dill Sauce
Big Hearty Entrees
- Wild Rice Patty
- Tempeh Burrito Mix
- Veggie Lasagna
- Tofu and Walnut Marinara
- Baked Whitefish
- Mushroom Pie
- Lasagna
- Bison Pot Roast
- Chicken Marsala
- Ratatouille
- Sloppy Joe Sauce and Filling
- Meatloaf – Gluten Free
- Pasties
- Mushroom Gravy
- Poached Salmon
- Ginger Glaze
- Mac and Cheese
Breakfast
- Breakfast Sausage
- Red Flannel Hash
- Pancake Batter
- Caramel Apple French Toast
- Corned Beef Hash
- Grizzly Bars
- Pumpkin Spice Cake
- Roasted Pepper and Pesto Omelet
- Mediterranean Omelet
Soups and Stews
- Fire Roasted Tomato Stew
- Lamb Shanks
- Chicken Tortilla Soup
- Smoky Split Pea Soup
- Wild Rice Chicken or Turkey Soup
- Black Bean Soup
- Tomato Basil Soup
- Lumberjack Bison Stew
- Hobo Soup
- Roasted Red Pepper Soup
Starters and Sides
- Salmon Cakes/Burgers
- Scotch Eggs
- Curried Polenta Lettuce Wraps
- Buffalo Tofu Strips
- Moroccan Hummus
- Falafel
- Coleslaw
- Squash with Apples and Walnut
- Garlic Parsnips
- Sesame Green Beans
- Creamy Corn Polenta
- Wild Rice Orzo Pasta Salad
- Wild Rice Side Dish
- Sweet potato side
- Brussel Sprouts
- Carrots – Fresh with Maple Glaze
- Stuffing with Pork Sausage
- Cranberry Sauce
Dessert
- Lefse
- Brownies
- Apple Crisp
- Cheesecake
- Pie Crusts
- Banana Cream Pie Filling
- Coconut Cream Pie Filling
- Vanilla Cream Pie Filling
- Chocolate Cream Pie Filling
- Blueberry Pie Filling
- Apple Pie Filling
- Lemon Pie Filling
- Strawberry Pie Filling
- Chocolate Cake & Frosting
- Chocolate Chip Cookies
- Molasses Cookies
- Peanut Butter Cookies
- Chocolate Truffles
- Banana Layer Cake
…and more!
Duluth Grill Cookbook II
All new recipes. All new photographs. Same goofy jokes.
The Duluth Grill is back for its second cookbook. It’s big. It’s bad. And after gaining fans from around the country, it’s better than ever.
Do you want to know why it’s taken so long to get that fish farm going? That’s in here. Wondering about that time the catering van almost got set on fire? That’s in here too. From digging up the back parking lot for a new garden to (not) getting sued by Heinz to having a Real Housewife of Miami endorse their first book, the last three years have been a whirlwind.
But the food is really the star here. You’ll find raw vegan marinara, but also a bacon ice cream sundae; gluten free options, but also homemade flaky biscuits. From the cilantro lime vinaigrette to the North Shore paella, from the beet lemonade to the bison stuffed peppers, this is Minnesotan food like you’ve never seen at a potluck. Whether you’re making the carrot cake (good), the sriracha aioli (good), or the bacon-blue cheese coleslaw (real good), you’ll be glad you picked this up.
So treat yourself. Support a family-owned business. And most of all, enjoy the read. Because when a New York Times published food writer, an award winning photographer and designer, and a nationally famous restaurant get together, you’re not going to be disappointed.
- Foreword by James Beard winner Bea Ojakangas
- 3-Day Meal Plans for Fast And Easy, Vegans, Vegetarians, and Gluten-Free
- Profiles of local farmers
100 Recipes Include
- Condiments such as Curry Sauce, Cranberry Habanero Ketchup, Cashew Sour Cream, and 22 more
- Breakfast All Day from Blueberry Muffins to Breakfast Sausage
- Beverages like Cold Press Coffee, Beet Lemonade, and Iced Mocha-Nut
- Creative Soups like Sanguine Maria, Kale and White Bean, and Broccoli Cheese
- Big Hearty Entrees like Swedish Meatballs, Duck Burgers, and Barbecue Eggplant
- Veggie Side Dishes like Kimchi, Sauerkraut, and Carrot-Daikon Slaw
- Delectable Desserts: Velvet Pumpkin Cake, Cinnamon Chai Sorbet, Cannoli, and many more