Chicken and Ramps with Sweet Potatoes

2 tbsp olive oil
2 tsp chopped fresh sage
2 tbsp dijon mustard
2 tsp grated lemon rind
2 tsp chili powder
4 boneless, skinless, chicken breasts
salt and freshly ground pepper
2 sweet potatoes cut into 1 inch cubes
4 ramps or 2 leeks, white and light green part only, sliced
1 cup chicken stock
2 tbsp balsamic vinegar

Preheat oven to 400F

Combine 1 tbsp olive oil, sasge, mustard, lemon rind, and chili.
Reserve 1 tbsp of mixture, and brush the rest over the chicken
breasts. Season with salt and pepper.

Heat remaining 1 tbsp oil in a large oven proof skillet over medium
heat. Add chicken breasts, and cook 2 minutes per side or until browned.
Remove from skillet and toss in sweet potatoes. Saute for 1 minute, add
ramps or leeks and saute for 2 minutes. Add stock, reserved mustard mixture
and balsamic vinegar and bring to a boil. Reduce heat, return chicken
breasts to skillet and place over vegetables. Cover skillet.

Place in oven and bake for 15 to 20 minutes, or until chicken juices run
clear. Slice chicken breasts and serve over vegetables. Drizzle over the
pan liquid.

Contributor: Burning Tree Native Grill

Yield: serves 4.

Deviled Buffalo Burgers

1 pound ground buffalo
1 tablespoon + 1 teaspoon ketchup
2 teaspoons hot pepper sauce
1 teaspoon worcestershire sauce (optional)
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon ground pepper
5 soft sandwich rolls

1. In a bowl, mix all ingredients, except sandwich rolls, together. Form
into 5 patties and place on the unheated rack of a broiler pan (or in a
preheated skillet on the range-top).
2. Broil 3 to 4 inches from the heat for 12 to 15 minutes until internal
temperature reaches 160°F.
3. Serve patties in soft sandwich rolls.

Contributor: Nancy Snee, North Canton, Ohio

Yield: makes 5 patties

Acorn Hominy Bread

2 cups hominy; drained
2 tbl sorghum syrup
2 tbl oil
milk; to make loose paste
1/2 cup masa
1/2 cup hominy paste
1/2 cup acorn flour
2 tsp Baking Powder
1/2 tsp Salt
1 pc egg
1 tbl sorghum syrup
1 tbl oil
1/2 tsp pumpkin spice
1 tbl gluten flour
1/2 cup milk
1/2 cup dried cranberries

1. Blend first four (4) ingredients in a blender set at puree until a
smmoth loose paste is accomlished.

2. Mix the remaing ingredients with 1/2 cup of the homony paste and beat
with about 50 to 70 strokes adding more milk if to tight.

Devide into 3x5 oiled (spray) pans bake at preheated oven 375 F for 30
minutes or a tooth pick comes out clean.

Serve with vanilla ice cream drizzle with a huckleberry or blueberry sauce.

Contributor: Burning Tree Native Grill

Yield: 1 small loaf