Instant Pot Oat Groat ‘Risotto’ with Bleu Cheese, Apple & Rosemary
Our recipe for an oat groat ‘risotto’ combines sweet and savory for a filling local dish with a bit of funk from the addition of bleu cheese.
Apples and Roasted Beets with Dukkah and Charred Radicchio
Michigan apples invoke the distinct taste of fall whether you’re baking a pie, stirring a cinnamon-y sauce, or enjoying the fresh crunch of a freshly picked Honeycrisp. However,…
Recipes from the Sara Hardy Farmers Market: Corn Ribs with Lemon Basil Aioli
Try this recipe for Corn Ribs with Basil-Lemon Aioli from the Good Bowl at the Sara Hardy Farmers Market this weekend!
Cucumber-Radish Salsa
Try our recipe for a pre-tomato fresh salsa using cucumbers and radishes!
Celebrating AAPI Month with Spring Kimchi
Chef Ji Hye Kim of Ann Arbor shares her Spring Green Kimchi recipe for AAPI Heritage Month. Interested in more? Join our upcoming cooking class!
Oyster Mushroom Stew with Potatoes and Kale
This recipe uses year-round locally grown oyster mushrooms for a vegetarian hearty stew.
squash stuffed w/wild rice, parmesan, cherry tomato conserva + lemon parsley mojo
This recipe from Grist uses wild rice, local Michigan squash, and great way to use up late season cherry tomatoes.
Brussels Sprout Pesto
Use this unique recipe to make a delicious sauce of Michigan-grown Brussels sprouts!
Braised Beef (or Pork or Lamb or Bison or) Tacos
Take any larger cut of meat to make these easy braised tacos with Michigan beer!
Unique Cuts: Bone Broth
Try this recipe for Bone Broth from Danu Hof, a Mancelona farm focused on ethical practices and environmental stewardship.