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Fran Hill

Food Columnist

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and two dogs reside near Colome.

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Peanuts, lime and ginger add Asian flare to this cool summer salad.

Cool as a Cucumber

July 25, 2014
Refreshing cucumber salad helps beat the heat on a steamy South Dakota summer day.

Spinach is a tough plant, but its leaves make a light and simple salad with red onion tossed in a vinaigrette.

Stressing the Spinach

July 10, 2014
Turn hearty leafy greens into a light and simple salad.

Fran Hill s avocado toast topped with radish salad combines foods grown locally with those purchased at the grocery store.

Local or Not

June 26, 2014
Farm fresh is great, but don’t ignore the grocery store.

Chores can wait when you have the chance to fish the Missouri RIver for walleye. Fran Hill likes to prepare it in a lemon and butter sauce.

Goin’ Fishin’

June 12, 2014
Chores can wait when there’s walleye to be caught.

Strawberry rhubarb crumble bars will be the reward after a battle against garter snakes.

Friends or Foes?

May 29, 2014
These strawberry rhubarb crumble bars won’t come without a fight.

Asparagus from the wilds of South Dakota provides an earthiness to this asparagus and ravioli dish.

Wild Asparagus Secrets

May 15, 2014
A culinary treat lurks in South Dakota’s roadside ditches. 

Sausage and feta tacos are a festive way to celebrate Cinco de Mayo.

Fiesta on the Fifth

May 1, 2014
Celebrate a Mexican triumph with sausage and feta tacos.    

Ham and asparagus lasagna combines the flavors of a traditional Easter meal with hearty pasta and a creamy cheese sauce.

New Traditions Are Rising

April 17, 2014
Swap your baked Easter ham for a rich ham and asparagus lasagna.

Salsa verde is found in Mexican, French, German, Italian and Argentinian cuisines.

Need for Green

April 3, 2014
It’s time for the fresh, vibrant flavors of spring.

Corned beef and cabbage is tradition on St. Patrick s Day.

My Problem with Corned Beef and Cabbage

March 17, 2014
Our food columnist searches for ways to spice up this traditional Irish dish.

Warm and cheesy tortellini with corn and bacon tops Kraft mac and cheese any day.

Not the Blue Box

February 6, 2014
Shelved mac and cheese pales in comparison to this homemade version.

In winter, replace juicy garden tomatoes with beets in your romaine salad.

Beeting the Winter Blues

January 23, 2014
South Dakotans longing for garden tomatoes can persevere with vibrant beets.

Use Shrimp Scampi and Chicken Sausage with Spinach as a party appetizer or toss it with pasta for a complete meal. Photo by Fran Hill.

Dear Brian

January 9, 2014
Fran Hill's shrimp scampi with chicken sausage and spinach recipe will satisfy at least one hungry reader.

With the right gadgets, cooking up pecan-crusted chicken with au gratin potato stacks is a snap. Photo by Fran Hill.

Gadgets for the Cook

December 12, 2013
A couple of kitchen tools make it easy to prepare pecan-crusted chicken and au gratin potato stacks.

Give thanks for Thanksgiving leftovers with cheesy turkey quesadillas with roasted chiles and flavorful ham. Photo by Fran Hill.

I Am Thankful

November 27, 2013
This recipe for poblano, ham and turkey quesadillas inspires extra gratitude for Thanksgiving and its leftovers.

Photo by Fran Hill.

What Time Is Dinner?

November 14, 2013
Make Thanksgiving a real feast day by starting out with creamy autumn yogurt parfaits.

Photo by Fran Hill.

Go Eat Worms!

October 30, 2013
An easy, playful sandwich fuels little ghouls and goblins for a night of Halloween fun.

Photo by Fran Hill.

Turning Into a Pumpkin

October 17, 2013
Spiced pumpkin cake drizzled with warm caramel sauce makes the perfect fall comfort food.

Quinoa is an ancient, nutritious grain that s easy to prepare. Photo by Fran Hill.

It Takes All Kinds

October 3, 2013
Explore the healthy end of the food trend spectrum with quinoa, an ancient grain-like seed.

Hearty poblano and corn crab chowder eases the transition from summer to fall. Photo by Fran Hill.

Bridging the Seasons

September 19, 2013
A hearty poblano and corn crab chowder uses fresh garden ingredients to ease the transition from summer to fall.

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