Fall 2011
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Roasted Tomatillo Sauce
Squash and Pumpkin Risotto
Fresh Apple Horseradish
Eggplant Caponata
Celery and Radish Salad
Braised Celery
Radish Pesto
Peach and Blueberry Galette
Lake Michigan Whitefish with Artichoke Wine Sauce
Michigan Vineyard Salad
Montmorency Cherry-Lemon Oat Scones
Spring Bisque
Swiss Chard & Wild Leek Tart
Shiitake, Maitake and Spinach Turnovers
Rhubarb-Strawberry Ice Cream
Rhubarb-Refrigerator Jam
Rhubarb Bread Pudding
Duck Breast Stuffed with Beer-Braised Cabbage
Blueberry Stout Barbecue Sauce
Salsa Verde
Michigan Root Vegetable Pancakes
Roasted Vegetables over Creamy Polenta
Potatoes Baked in Sea Salt
Gingered Sweet Potato Gratin
Freshwater Whitefish Chowder with Bacon,Potatoes and Basil
Pipian Sauce
Pear and Goat Cheese Tart
Paw Paw Gelato
The Grilled “Incre-ah-dable Veg-ah-table”Sandwich
Quinoa Corn Salad
Grape Spritzer
Grape Salsa
Grilled Grapes
Frozen Grapes
Frosted Grapes
Pickled Sweet Red Peppers
Spicy Pickled Green Beans
Preserved Raw-Packed Tomatoes
Great Lakes White Shrimp Ceviche
New York Strip Salad with Orange Vinaigrette
Grilled Vegetable Terrine
Watermelon Salad
Ciabatta Tomato Sandwich with Herb Vinaigrette
Spinach, Berry and Pine Nut Salad withHoney Sesame Dressing
Summer Squash Wraps
How To Roast Peppers
Marinated Roasted Peppers
Garbanzo Salad with Roasted Pepper Dressing
Three-Pepper Antipasto
Snap Pea and Marinated Mushroom Salad
Oven Seared Farm Chicken “Chop” with Chorizo and Shiitake Farce
Arugula Salad with Balsamic Vinaigrette
Asparagus Vishyssoise
Buccatini all’amatriciana
Thai-Basil Sangria
Spring Harvest Asparagus Pasta Salad
Mushroom-Crusted Steaks with Red-Wine Sauce Boeuf en Croute Champignons avec Sauce Vin Rouge
White Bean Cassoulet
Grilled Lamb Chops with Mint Chimichurri Sauce
Asiago Cheese Bowls with Microgreens in Pomegranate Vinaigrette
Mushroom and Radish Microgreen Crostini
Country Mustard and Sage Bison Tenderloin
Warm Corn Spoon Bread
Potato, Celeriac and Apple Gratin
Dried Tart Cherry Mustard
Cider Cheesecake
Hanewich’s Bourbon Chocolate Chestnut Torte
Suh’s Half Roasted Pheasant with Chestnuts
Chestnut and Garlic Soup
How to Roast Chestnuts
Heirloom Tomato “Carpaccio”
Raspberry and Lemon Curd Sundae
Bay and Gewurztraminer Poached Pear
Autumn Beet Salad
Apple Spice Cake with Vanilla Glaze
Apple, Potato and Cheddar Soup
Hard Cider Granita
Eggs Benedict with Apple Pork Sausage and Mustard Sauce
Apple Pilaf Stuffed Pork Loin with Apple Juice Reduction
Yule Love It Lavender Lemon Currant Scones
Yule Love It Lavender Carrot-Pineapple Cake with Lavender Orange Marmalade Glaze
Panzanella: Bread and Strawberry Salad
Middleton’s Wine Slush
Strawberry Galette
Yule Love It Lavender Rosemary Salmon
Grilled Asparagus with Spiced Cucumbers and Organic Greens
Grilled Seasonal Vegetables
Summer Blueberry Bread Pudding with Blueberry Coulis
Basic Sautéed Mushrooms
Chicken in Wine Sauce
Grilled Polenta with Mushrooms
Honey Whole Wheat Bread
Seared Sea Scallops with Cointreau Braised Rhubarb, Potato Purée and Pea Tendril, Fava Bean Salad
Pasta and Spinach Frittata
Michigan Panzella
Apple Cherry Raisin Crisp
Egg Nog Crème Brulee
Curried Butternut Squash Soup
Crinkle-Cut Squash Fries
Pumpkin Ravioli
Pumpkin Waffles
Seared Scallops with Maple Cream and Ohio Bacon
Autumn Mushroom Fritatta with Walnut Basil Pesto, Serrano and Robiola
Cranberry Marmalade
Cranberry Pecan Up Side Down Cake
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