Swiss Chard Soufflé
When Alex Roberts began cooking in some of New York City's top restaurants, including Bouley and Gramercy Tavern, Don Roberts hoped he might one day supply his son with ingredients, like the Swiss chard for this Italian-style souffle. He already had a working relationship with Alex's twin brother, Aaron, a carpenter, who helped his father with construction around the farm. "Continuity is important in my life," Don says.
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