All the world's a pie

Pie is really an excuse for all manner of fun, games and music in Braham, Minn., on Aug. 5, otherwise known as Braham Pie Day. The community, about an hour north of the Twin Cities via Hwy. 65, hosts a pie contest open to all comers from 8 to 10 a.m. at Braham Evangelical Lutheran Church. Your pie and $5 lets you compete, then there's a pie auction at 3 p.m. Other events include pie-eating contests, pie art, hat, craft, quilt and fashion shows, a car show and trivia contest. For a full schedule of events and entry information, visit

A favorable nod from Michelle Obama

Porcupine Sliders, developed by Parasole corporate chef Todd Bolton, won the grand prize in the Recipes for Healthy Kids Contest hosted by First Lady Michelle Obama and the U.S. Department of Agriculture. Bolton worked with a team of students and staff at the South Education Center Alternative school in Richfield and beat out 340 other entries in a competition that challenged schools to create nutritious recipes. The entry won $4,500 for the school.


Makes 12 (serving of 2 each).

• 1/2 c. uncooked brown rice

• 1/2 c. water

• Salt

• 2 tbsp. finely chopped yellow onions

• 1 small rib celery, finely chopped

• 1 small garlic clove, minced

• 1 tbsp. vegetable oil

• 20 oz. lean ground turkey

• 2 tbsp. dried cranberries, coarsely chopped

• 3/4 c. spinach, stems removed, coarsely chopped

• 2 eggs, lightly beaten

• 1/2 tsp. black pepper

• 1 tsp. Worcestershire sauce

• 1 pinch crushed red pepper

• 12 mini-whole wheat or multigrain rolls


Combine rice with water and pinch of salt. Bring to a boil, reduce to a simmer and cook according to package directions. Drain well. Spread on plate and cool completely in refrigerator.

In a large skillet, sauté onions, celery and garlic in oil until soft, about 5 minutes. Transfer to refrigerator and cool completely.

Preheat oven to 350 degrees. In a large mixing bowl, combine rice with onion mixture. Add turkey, cranberries, spinach, egg, 1/2 teaspoon salt, black pepper, Worcestershire sauce and crushed red pepper; mix thoroughly.

Portion into 12 patties and place on parchment-lined baking pan. Bake for 12 to 18 minutes until turkey is at internal temperature of 165 degrees. (Avoid overcooking or turkey will dry out.) Serve on toasted buns with lettuce, tomato and red onion.