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!
Bean ‘Party’ with Smoked Whitefish
Have a party for lunch with this recipe, which uses Michigan dry beans, whitefish and year-round produce.
Oyster Mushroom Stew with Potatoes and Kale
This recipe uses year-round locally grown oyster mushrooms for a vegetarian hearty stew.
Cookie Swap: Buttered Rum Shortbread from Sister Pie
Detroit bakery Sister Pie shares a popular recipe from their bakeshop and cookbook: Buttered Rum Shortbread Cookies.
Cookie Swap: Alex’s Local Jam Thumbprints
Try Alex’s recipe for Local Jam Thumbprints for Upper Peninsula local flavor in every holiday cookie bite!
Cookie Swap: Holly Cookies from Bellaire B+B
Try this holly cookie recipe from Northern Michigan’s Bellaire B+B for a great start to a Christmas morning!
Roasted Radicchio with Cranberry Maple Reduction
This recipe uses Michigan-grown radicchio and pairs it with a cranberry maple reduction for a sweet and savory dish.
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.
Woodland Harvest: Balsamic Roasted Mushrooms Over Colcannon Potatoes
Check out this delicious fall recipe for balsamic roasted mushrooms over creamy colcannon from the culinary team at the River Saint Joe in Buchanan.
Brussels Sprout Pesto
Use this unique recipe to make a delicious sauce of Michigan-grown Brussels sprouts!