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Fresh off of the 4th of July holiday, Lindstrom’s own personal holiday starts up next week with the Swedish themed Karl Oskar Days!

I love this time of year in Lindstrom. All the flowers get trimmed up nicely, the sidewalks are swept and the place is cleared for all the visitors to come and ejoy the revelry of KO Days. From the street dance to the parade to the kids’ carnival to the food vendors and market, downtown is hopping. Then you have the basketball, pickleball and golf tournaments, as well as the Loppet, which is a family tradition for many.

There’s fireworks and funnel cakes and face painting and even lumberjack shows again! It’s a beautiful time of the year in Lindstrom, and I can’t wait to take part! Happy Karl Oskar Days to everyone!

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RANCH SLAW

1/3 c. mayonnaise

1/4 c. sour cream

2 Tbsp. buttermilk

1 Tbsp. distilled white vinegar

1 garlic clove, finely grated

1/2 tsp. onion powder

2 dashes hot sauce

1 tsp. kosher salt, plus more to taste

1/2 tsp. black pepper, plus more to taste

2 Tbsp. finely chopped fresh parsley

2 Tbsp. finely chopped fresh dill

1 12-ounce bag shredded coleslaw mix

1 c. shredded carrots

2 scallions, thinly sliced

Whisk together the mayonnaise, sour cream, buttermilk, vinegar, garlic, onion powder, hot sauce, salt and pepper in a large bowl until smooth. Stir in the parsley and dill. 

Add the coleslaw mix, carrots and scallions and toss well to combine. Season to taste with more salt and pepper, if desired.

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SHRIMP SALAD ROLLS

1/2 c. mayonnaise, plus more for the buns

1 large celery stalk, finely chopped

2 tablespoons chopped fresh dill, plus more for garnish

1 Tbsp. chopped fresh chives

1 Tbsp. fresh lemon juice

1/2 tsp. kosher salt

1 lb. cooked medium shrimp, chopped

4 hot dog buns

4 large lettuce leaves

Potato chips, for serving

Stir together the mayonnaise, celery, dill, chives, lemon juice and salt in a large bowl.

Add the shrimp to the bowl and gently stir to combine.

Heat a large cast-iron skillet over medium heat. Spread both sides of the buns lightly with mayonnaise.

Toast the buns in batches until golden, about 2 minutes per side.

Lay the lettuce leaves inside the toasted buns, then fill with the shrimp salad. Garnish with more dill and serve with chips.

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GRILLED SESAME PORK KEBABS

1/3 c. hoisin sauce

1/3 c. soy sauce

1/3 c. plus 2 teaspoons honey

1 Tbsp. packed brown sugar

1 tsp. garlic powder

1 tsp. black pepper

1 tsp. ground ginger

2 tsp. toasted sesame oil

2 lb. pork tenderloin, cut into 2-inch cubes

1/4 c. rice vinegar

1/2 c. olive oil

1 small garlic clove, minced

1/2 tsp. kosher salt

2 English cucumbers, quartered and thinly sliced

2 teaspoons toasted sesame seeds

10 scallions, white and light green parts cut into 2-inch pieces, dark green parts thinly sliced

4 cups prepared white rice

Whisk together the hoisin sauce, soy sauce, 1/3 cup honey, the brown sugar, garlic powder, pepper, ginger and sesame oil in a large bowl. Add the pork to the bowl and toss to coat. Marinate in the refrigerator at least 2 hours or up to 12 hours.

Whisk together the rice vinegar, olive oil, minced garlic, remaining 2 teaspoons honey and the salt in a liquid measuring cup. Pour over the cucumbers in a bowl, add the sesame seeds and toss. Set aside. 

Thread the pork and scallion pieces onto 12 wooden skewers, alternating ingredients (if using a grill, soak the skewers in water for at least 20 minutes before threading). Preheat a grill or grill pan to medium-high.

Grill the kebabs, turning, until the pork is marked and cooked through, 12 to 15 minutes. Remove from the grill and let rest at least 5 minutes. Serve the kebabs with the rice and cucumber salad. Garnish with dark green scallion parts

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BLUEBERRY COBBLER

FOR THE FRUIT:

8 c. fresh blueberries

2/3 c. sugar

1 Tbsp. lemon juice

1/4 c. all-purpose flour

FOR THE TOPPING:

2 1/2 c. all-purpose flour 

1 Tbsp. baking powder

2 1/2 heaping tablespoons sugar, plus more for sprinkling

1/2 tsp. salt

1 1/2 sticks plus 2 tablespoons cold salted butter, cut into pieces

3/4 c. milk

1 large egg

Vanilla ice cream, for serving

Preheat the oven to 425 ̊. For the fruit: Place the blueberries in a large bowl and sprinkle in the sugar and lemon juice. Add the flour and stir to combine.

For the topping: In a separate bowl, combine the flour, baking powder, sugar and salt. Stir it around, then add 1 1/2 sticks cold butter and use a pastry blender to cut the butter into the dry ingredients.

Whisk together the milk and egg, then drizzle it into the flour-butter mixture and stir until the dough just comes together. It should be lumpy and clumpy!

Pour the blueberries into a 9 x 13-inch baking dish and dot them with 2 tablespoons butter, then tear off pinches of the dough and dot them all over the top. Sprinkle the top with extra sugar. Cover lightly with foil and bake for 20 minutes, then remove the foil and bake until lightly browned, about 25 more minutes. Serve warm or at room temperature with a big scoop of vanilla ice cream.

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WATERMELON SALAD WITH FETA & MINT

5 cucumbers, sliced

1/2 small seedless watermelon, cut into 1-inch chunks (about 12 c.)

1/2 c. fresh mint, chopped, divided

1/2 tsp. kosher salt

Black pepper, to taste

1/4 c. olive oil

1/4 c. rice vinegar or white balsamic vinegar

4 oz. feta cheese, crumbled (about 1 c.)

1/3 c. chopped roasted pistachios

Combine the cucumbers, watermelon, 1/4 cup mint, the salt and a generous amount of pepper in a large bowl. Drizzle with the olive oil and vinegar and toss well.

Spoon the salad onto a platter. Sprinkle with the feta, pistachios and remaining 1/4 cup mint. Grind a little more pepper over the top.

TFD: Whether you’re a spectator, a volunteer, a competitor, a parade-goer, a vendor, an ambassador candidate or the Grand Marshal (Congrats to Mike and Trudy McKenzie!! Well deserved!) have a great Karl Oskar Days, and enjoy the weekend!

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