Smashed sweet potatoes with Wisconsin blue cheese and roasted pears. It's hard not to love WI blue cheese - Seymour Dairy Crest, Hook's, and Mindoro all spring to mind. On this side of the border, visit the Caves of Faribault.
I am a big fan of kale salads and slaws. Kale has a hearty, long-lived texture that doesn't go limp and soggy in the refrigerator, and its meaty taste stands up to the simple yet tangy lemon dressings I prefer. So when I saw this recipe from Kim Severson I promptly bought a bunch of kale and a block of ricotta salata. You should too: This stuff is delicious.