Enjoy Earth Day like never before with a little help from Locavore

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MILWAUKEE (WITI) -- We're celebrating Earth Week with food. But not just any food. We're talking about the freshest and most local stuff. Chef Van Luu from Locavore inside Potawatomi Hotel & Casino joined the Studio A team to share some culinary wisdom. CLICK HERE to learn more about Locavore's Earth Day Wine Dinner.

Serves 4

  • Spring Vegetables  and Polenta
  • 6-8 ea asparagus (1 inch cuts)
  • Micro Rambo radish (from Big City Greens)
  • 1 tbsp miso paste
  • ½ watermelon radish (peeled and thinly shaved)
  • 2 large oyster mushrooms (cut into smaller pieces)
  • 8 shiitake mushrooms (stems off and reserved)
  • 8 crimini mushrooms (sliced thick)
  • ½ onion (sliced)
  • 1 tsp ginger
  • 1 carrot (peeled and diced)
  • 1 rib celery (diced)
  • 4 cups water
  • 2 tbsp butter

Mushroom Broth preparation

In a pot, add 2 tbsp cooking oil and cook mushroom stems and scrap, ginger, carrot, celery, and onion until golden brown.  Add water, miso and let simmer for 45 minutes.  Strain

Cornmeal cake preparation

  • 2 cups Milk
  • 4 oz butter
  • 5 oz cornmeal
  • 1 cup grated parmesan
  • 1 egg yolk
  • 2 tbsp chopped herbs

Bring milk and butter to a boil.

Add cornmeal slowly while whisking to prevent lumps, and cook for 4-5 minutes

Turn off heat, and then add herbs, parmesan and egg yolk and mix until well incorporated.  Season with salt and pepper to desired flavor

Pour into a square pan and flatten to about 1 inch thick.  Let cool in refridgerator

Cut into desired shape

To finish

In a nonstick pan, add 1 tbsp cooking oil.  Heat pan to medium high. Add cornmeal cake and sear until golden brown on both sides.

Cook the mushrooms:  In a hot large pan, add 2-3 tbsp cooking oil. Add mushrooms and asparagus into pan and sautee until just brown.  Add 1 tsp butter and flip vegetables so they cook evenly.  Season with salt until desired flavor

In a bowl, put down cornmeal cake, then the mushrooms and asparagus on top, letting things fall as is.  Pour mushroom broth onto bottom of bowl.  Top off with Micro greens and watermelon radish