Recipes
Thursday, Nov. 06, 2008
Posted by Paula McIntyre
Check out Cindy Ruzak's recipe for Potato Rosemary Fontina Cheese Strada, the October recipe winner over at Taste the Local Difference. Cindy writes, "The best thing about this great tasting strada is that it can be prepared the night before, and since it serves 12 is wonderful for a brunch. Our Grey Hare Inn guests truly rave about the blending of flavors in this dish that we serve with a first course of grapes from our vineyard marinated in wine and served in marscapone cheese sauce."
Thursday, Oct. 23, 2008
Posted by Paula McIntyre
Winter squash is ready to pick. Visit Taste the Local Difference for recipes and more.
Saturday, Oct. 18, 2008
Posted by Mark Videan
My recipe for porcini pasta sauce. Preserve the flavors of summer's harvest to enjoy throughout the year.
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Wednesday, Oct. 08, 2008
Posted by A Matter of Taste
Ah soup! Savor fall flavors with this Butternut Squash Soup from A Matter of Taste.
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Wednesday, Oct. 08, 2008
Posted by A Matter of Taste
Butternut Squash Ravioli makes a wonderful fall appetizer!
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Wednesday, Oct. 08, 2008
Posted by A Matter of Taste
Mmm, mmm. Check out this Sweet Potato Gnocchi from A Matter of Taste in Charlevoix.
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Tuesday, Oct. 07, 2008
Posted by A Matter of Taste
The Beach Sandwich
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Saturday, Oct. 04, 2008
Posted by Paula McIntyre
Nice article about the Cooks' House co-owner/chef Eric Patterson's venture to the farmers market. "Really meander up and down and see what looks good to you," he's quoted in the article. "But it and figure out what to do with it later." Includes recipes full of autumn flavor.
Monday, Sep. 08, 2008
Posted by Paula McIntyre
Blackberries are ready to pick and the Michigan Land Use Institute has some interesting recipes on their website. How about Blackberries with Mint Tea Syrup and Yogurt? Or Wild Greens and Chevre in a Blackberry Cider Vinaigrette?
Thursday, Aug. 28, 2008
Posted by Paula McIntyre
Green beans are ready to pick, and Janice Benson at the Michigan Land Use Institute shares info and recipes, including Green Bean Bake Revisited. One of my favorite ways to prepare green beans is to blanche them, saute some sliced shallots in olive oil, then mix all together with toasted slivered almonds.
Wednesday, Aug. 13, 2008
Posted by Ann Drury
August Dinner Club for eight features Caribbean Menu with *up north ingredients: Spice-Rubbed Pork Loin with Jalapeno-Lime Salsa, Viola's Corn and Hazelnut Spoon Bread, Mesclun Salad with Jalapeno Orange Cream, Starfruit Nutted Rice with Raisons, Curried Long Beans, Almond Fruit Tart with Lemon Cream
*denotes local food substitute in recipes
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Sunday, Aug. 10, 2008
Posted by Paula McIntyre
It's summer squash time. Check out the Taste the Local Difference website for recipes, tips and info.
Thursday, Jul. 31, 2008
Posted by Ann Drury
July and August seem to be the months most sailors...head to distant anchorages...Memories of our cruising days elicit thoughts of provisioning for the weeks on board.
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Wednesday, Jul. 30, 2008
Posted by Ann Drury
All you ever wanted to know about chard. Check out Sally Ketchum's Record Eagle column "In the Kitchen: The truth about chard." Sheds a whole new light on this often disliked veggie. The Chard/Feta Torte sounds delicious, can't wait to try it.
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