NORTH AMERICAN TRADITIONAL INDIGENOUS FOOD SYSTEMS

Bison Bake

1. Preheat oven to 375°F.
2. Place noodles in boiling water and cook until noodles are soft but still have some resistance to them.

3. While the noodles boil, heat vegetable oil in a frying pan
   over medium heat. Add ground bison and brown until
   cooked through. Strain out excess oil and set aside.

4. Once the noodles have reached the desired texture, use
   a strainer to drain the noodles and then place the
   noodles directly in the casserole dish.

5. Combine cooked bison with the drained noodles in the
   casserole dish.

6. Add salt and pepper to taste.

7. Pour tomato sauce over the noodle and bison mixture,
   stirring gently until pasta and bison are evenly coated with sauce. Add one to two cans of tomato sauce depending on preference.

8. Bake for 10 minutes uncovered. Remove the casserole dish from the oven and sprinkle cheese over the top of the bison bake. Return the dish to the oven and bake for 10-15 additional minutes or until the cheese is melted and bubbly to preference.

Foraged green salad

1. While the bison bake is in the oven, prepare the salad by roughly chopping the mulberries and tearing the mint leaves.

2. Pluck the leaves and flowers from the yarrow, and the flowers from the bergamot. Sprinkle all on top of the fresh or forage greens.

Plating

1. Serve the bison bake warm and plate alongside the green salad.