Recipes
Recipe of the Month - August 2010
Published on August 26, 2010 - 1:10 pm
CORN & ZUCCHINI SAUTE
Yield: Makes 4-6 servings
extra-virgin olive oil, as needed
1/2 cup scallions, chopped
1/2 teaspoon garlic, finely chopped
2 cups corn (from about 4 ears)
2 medium zucchini (1 lb total), quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces
1/4 teaspoon ground cumin
salt, to taste
black pepper, to taste
1/2 c.
Recipe of the Month - April 2010
Published on April 7, 2010 - 2:22 pm
GRILLED ASPARAGUS
Yield: Makes 4 servings
While any size asparagus can be grilled, thicker stalks hold-up to the high heat of grilling a bit better.
Recipe of the Month - March 2010
Published on March 19, 2010 - 3:45 pm
Pork Tenderloin Medallions with Michigan Dried Cherry Pan Sauce
Yield: 4 servings
2 pork tenderloins (about 2 pounds)
Salt and freshly ground black pepper, as needed
Olive oil, as needed
2/3 cup port wine
1 cup dried sweet cherries
1 1/3 cup chicken stock or low-sodium canned broth
2 teaspoons fresh rosemary, minced
Trim any exce.
Recipe of the Month - February 2010
Published on February 17, 2010 - 10:53 am
Winter Vegetable and Bean Soup
Yield: 4 servings
2 large leeks (white and pale green parts only), chopped
2 medium carrots, peeled, diced
1 6-ounce potatos, peeled, diced
3 tablespoons water
8 cups canned vegetable broth
1/2 cup orzo (rice-shaped pasta)
6 ounces green beans, trimmed, c.
Recipe of the Month - January 2010
Published on January 5, 2010 - 9:38 am
Mixed Green and Michigan Apple Salad
Yield: 3-4 portions
2 cups cooked chicken breast, diced
4 cups leafy greens (such as romaine, spinach, watercress, bibb, etc.
Recipe of the Month - December 2009
Published on December 18, 2009 - 11:30 am
Roasted Winter Squash Soup
Yield: 4 servings
6 cups seeded 2-inch wide chunks squash*
Melted butter, for brushing
Kosher salt and freshly ground white pepper, to taste
3 cups chicken or vegetable stock
4 tablespoons honey
1 teaspoon minced ginger
4 ounces heavy cream
1/4 teaspoon n.
Recipe of the Month - November 2009
Published on November 13, 2009 - 2:29 pm
Cranberry-Orange Sauce
Yield: 8 to 10 servings
2 (8-ounce) packages cranberries, fresh or frozen
1 orange, zest cut into strips
1/2 cup sugar
1 cinnamon stick
Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to.
Recipe of the Month - October 2009
Published on October 7, 2009 - 11:46 am
Roasted Pumpkin Soup
Yield: 4 servings
2 tablespoons butter
1 onion, diced
2 carrots, peeled and diced
1 apple, peeled, cored and diced
2 cups fresh pumpkin, roasted and diced, see note below
1 tablespoon sage leaves
3 ½ cups chicken stock
½ cup cream
Salt and freshly .
Recipe of the Month - September 2009
Published on September 1, 2009 - 5:44 pm
Watermelon, Tomato and Mint Salad
Yield: 8 servings
1 (4- to 4 1/2-pound) piece watermelon, preferably seedless
3 large ripe tomatoes, preferably green or orange heirlooms, seeded and cut into 1-inch cubes
1 medium sweet onion, thinly sliced
4 tablespoons chopped fresh mint
1 cup (4 ounces) cr.
Recipe of the Month - August 2009
Published on July 31, 2009 - 10:04 am
Grilled Tomato Gazpacho
Yield: 6 servings, approximately 1 cup each
2 pounds ripe tomatoes
1 small red bell pepper
1 English cucumber, peeled and seeded, divided
½ cup torn fresh or day-old country bread (crusts removed)
1 small clove garlic
2-3 tablespoons red-wine vinegar
1 tables.
