Category: Recipes

Salad: 4 cups fresh spinach 1 bulb fennel (thinly slice fennel, removing core and chopping off top fronds) 1 pink grapefruit ½ cup soft goat’s cheese  ¼ cup

All you need: 2 sweet potatoes, peeled and diced 1 pound boneless, skinless organic chicken breast 2 tablespoons olive oil, divided Salt and freshly ground black pepper 2

Ingredients ½ cup wild rice 2 cups chicken stock 2 tablespoons Fustini’s Sage and Wild Mushroom olive oil 1 small onion, chopped ½ cup mushrooms, sliced ½ cup Michigan

By Chef Andrew Westerlund, Waverly Stone Gastropub, Holland 1 pound celery root1 pound celery 8 ounces Kosher pickles8 ounces matchstick carrots 8 ounces red bell pepper½ cup pickle

By Jen Plaggemars, private chef, registered dietitian and owner of Chef Jen LLC All you need: 12 ounces bowtie pasta1 tablespoon olive oil2 tablespoons unsalted butter3 garlic cloves, finely

By Allen Newmann, chef, Itty Bitty Bar, Holland Ingredients 4 cups watermelon2 cups diced, seeded and  peeled cucumber½ cup diced red onion½ cup diced yellow bell pepper1 ½

Ingredients: 14 ounces fresh egg tagliatelle pasta 2 ounces cooked prosciutto 6 asparagus spears, stems finely diced, tips left whole 2 egg yolks ½ cup heavy cream 1 small bunch of Italian parsley

4 cooked boneless, skinless chicken breasts, preferably organic 1 head of romaine lettuce, cut into bite-sized pieces ½ pound spinach 1 English cucumber, cut into cubes 1 small bag of

1 cup stone-ground grits (not instant) 2 cups chicken stock 3 cups heavy whipping cream 1 cup pickled jalapeño, minced 1 cup shredded cheddar cheese Salt and pepper

4 ½ cups rhubarb syrup (recipe below) 3 ½ cups white rum 1 cup loosely packed mint leaves,   plus more for garnish 5 cups club soda 1 ½