From Marthawhite.com Corn bread: 1 (6-ounce) package buttermilk corn-bread mix 1/4 cup grated Parmesan cheese 2/3 cup water Salad: 2 pounds ripe tomatoes, cored and cut into 1-inch pieces 8 ounces mozzarella cheese, cut into 1/2-inch pieces 1/2 cup pitted Kalamata olives, halved 1 cup torn fresh basil leaves 5 tablespoons extra-virgin olive oil 3 … Continue Reading →
From “Come Cook with Me” by Dorothy Zehnder (Meredith, $24.99) 1 pound Michigan small navy beans 6 cups water 6 cups water 11/4 cups celery, diced 1/2 cup onions, chopped 1/2 cup green pepper, chopped 1/2 cup Italian dressing (or any oil and vinegar dressing) 1/2 cup vinegar 1/2 cup sugar 1 teaspoon dry mustard … Continue Reading →
From the U.S. Highbush Blueberry Council. 1/2 cup (about 2 ounces) sliced sweet red or white onion 3/4 teaspoon kosher or sea salt 8 pitted fresh or dried apricot halves 5 tablespoons extra-virgin olive oil, divided 2 tablespoons (recipe follows) blueberry vinegar 1 cup fresh or frozen blueberries 2 cups (packed) arugula In a bowl, … Continue Reading →
Look for bottled balsamic glaze in most specialty markets. To make a balsamic glaze, pour 1 bottle balsamic vinegar in saucepan and bring to a gentle boil, reduce heat simmer until contents reduced by half. Remove from heat, let cool and store in airtight container. Does not need refrigeration. Recipe from Chef Vera Ambrose. 10 … Continue Reading →
(Serves 4) PREP TIME: 15 minutes. TOTAL TIME: 40 minutes. 2 sweet potatoes, peeled and cut into 1-inch chunks 1 medium red onion, quartered 2 tablespoons olive oil Coarse salt and ground pepper 1 package (10 ounces) frozen cut green beans, thawed 1/3 cup walnuts 1 cup plain lowfat yogurt 2 tablespoons white-wine vinegar 1 … Continue Reading →
(Serves 4) PREP TIME: 15 minutes. TOTAL TIME: 15 minutes, plus chilling. 1 package (8.8 ounces) soba (Japanese buckwheat noodles) 1/2 English cucumber, peeled into long ribbons and thinly sliced 1/4 head red cabbage, thinly sliced 1 shallot, thinly sliced 1 cup fresh parsley, chopped, plus more for garnish 1/4 cup fresh lemon juice 3 … Continue Reading →
Be sure to rinse beans well by putting in a colander and rinsing under cold running until there’s no foam. Recipe adapted from Fine Cooking Magazine. 1/4 cup extra virgin olive oil; more for drizzling 1 medium onion, finely diced Kosher salt 1 medium red (or orange or yellow) bell pepper, finely diced 2 cans … Continue Reading →
Adapted from Cooking Light Magazine. Dressing: 2 ounces gorgonzola cheese, divided 1 tablespoon Champagne vinegar 1/8 cup olive oil Kosher salt Freshly ground black pepper Salad: 1 Fuji apple, thinly sliced 2 cups Belgian endive, separated 1/4 cup toasted walnuts In a medium bowl, combine 1 ounce cheese with vinegar and olive oil, using a … Continue Reading →
From Michigan Apple Committee 8 cups spring greens 4 fresh Michigan Gala apples, thin sliced 4 cups cooked chicken breast, diced 1 cup shredded Swiss cheese 1 cup glazed walnuts (recipe below) 1 cup apple cider vinaigrette dressing (recipe below) Toss salad greens and apple cider vinaigrette together in bowl. Arrange diced chicken on top … Continue Reading →
(Serves 4) PREP TIME: 25 minutes. TOTAL TIME: 25 minutes. Coarse salt and ground pepper 8 ounces soba (Japanese buckwheat noodles) or whole-wheat spaghetti 2 tablespoons vegetable oil, such as safflower 1 teaspoon toasted sesame oil 2 tablespoons fresh lime juice, plus lime wedges, for serving 2 tablespoons rice vinegar 2 bell peppers (ribs and … Continue Reading →