Category: Recipes

All you need: 1 (12 ounce) bag fresh cranberries 4 pints fresh raspberries ⅔ cup brown sugar Zest and juice of 2 oranges 1 teaspoon pure vanilla extract 

1 tablespoon olive oil (plus extra for serving) 2 small onions, small diced 2 sweet potatoes, peeled and diced 2 pints stewed tomatoes 4 cups water 5 cups kale (any

Pumpkin cake 3 eggs 1 cup sugar ⅔ cup pumpkin puree 1 teaspoon orange juice 2 tablespoons Fustini’s Cinnamon Pear balsamic vinegar ¾ cup flour 1 teaspoon baking

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