May 15, 2015

Rhubarb Ginger Puree

Rhubarb grows in many farms and backyards throughout Michigan. It’s often used in pies as a tart component to an overall sweet dish, but we find that people…

August 20, 2014

Blueberry Lemon Muffins

Blueberry Muffins with fresh blueberries from Buchan’s Blueberry Hill and a touch of lemon.

July 24, 2014

Summer Fruit Smoothie

Use this recipe adapted by Chef Eric Patterson of the Cook’s House in Traverse City for local fruit smoothies all Summer long – no matter what’s in season!…

June 24, 2014

Homemade Flatbread Pizza

This simple grilled flatbread will become a staple this summer. Toppings can vary by season, but the simple five-minute naan is even tasty enough to eat by itself.…

November 20, 2013

Oryana’s Pumpkin Custard

Serves 4 • ¾ cup Omena Organics pumpkin puree• 2 large eggs• 1 ½ cups whole coconut milk• 1 teaspoon vanilla extract• ½ cup brown sugar• 2 teaspoons…

November 20, 2013

Oryana’s Pumpkin Soup

 Serves 4 • 1 small onion, chopped• 1 smaller stalk celery, chopped• 2 teaspoons butter or extra virgin olive oil• 1 8 oz. can Omena Organics pumpkin puree…

November 20, 2013

Butternut Squash Provencal from The Grain Train

• Approx. 5# butternut squash, peeled & cut into 1/2” cubes. ( start with 8# of whole squash).• 2 tablespoon olive oil • 2 teaspoon sea salt •…

November 20, 2013

Roasted Rutabaga

Serves 3 – 4 • 3 medium-sized Second Spring Farm rutabagas• 3 tablespoons olive oil• 2 teaspoons herbes de Provence• 2 teaspoons sea salt• 1 teaspoon natural cane…

November 20, 2013

Oryana’s Roasted Potatoes and Parsnips with Rosemary

Serves 4. • 1 lb Providence Farm blue potatoes, diced medium• 1 lb Second Spring Farm parsnips, peeled, diced medium• 2 tablespoons olive oil• 1 tablespoon chopped fresh…