Recipes
Having regular and reliable meals is a great way of providing good nutrition for health and wellness. Planning for enjoyable food makes meals or snacks pleasurable and trying a new recipe can help add variety to repetitive meals.
Check out the Health4U recipe collections featuring MSU chefs and Health4U staff members to help spice up your routine!
Please feel free to use these recipes and to share with family and friends. If you share them on-line or publish them in any way, please follow these guidelines:
- If you’re adapting someone else’s recipe, begin with a short note of the goal and what you looked for, perhaps something you changed and why. Then give credit to the person who you got it from: "Recipe adapted from ___________" and give a link to the original source.
- If you used someone else’s recipe for inspiration, but changed it substantially and the product is somewhat similar to the published recipe, give credit to the original by saying, " This recipe by (me) was inspired by ____________. The original recipe can be found here." and give a link to the original recipe.
- If you change the ingredients substantially or completely came up with the product on your own; and you write directions in your own words for how you prepared it, the recipe is your own and you should claim it.
Braised Buffalo with Pan Sauce
This buffalo recipe was a part of a program exploring North American Cuisine with a focus on Great Lakes Indigenous Foods. Enjoy this hearty entree along with Beans, Corn & Squash and Wild Rice Pilaf.
Corn Cakes with White Bean Spread
Enjoy Chef Rob Trufant's take on corn cakes providing a vessel for white beans and smoked salmon. This recipe comes from a demonstration focused on Great Lakes Indigenous Foods. Enjoys these as an appetizer or as a main dish served with salad.
Beans, Corn & Squash
This recipe was used as a second side dish in our Great Lakes Indigenous Foods cooking demonstration. The dish includes 4 simple ingredients and goes a long way! We originally paired it with the Braised Buffalo, but it also makes a great leftover lunch.
Wild Rice Pilaf
This side dish was one of two dishes created for our Great Lakes Indigenous Food cooking demonstration. Wild rice has a long history in the Great Lakes region. Enjoy this flavorful yet simple recipe with the Braised Buffalo!
Fry Bread with Wojapi
Wojapi is a traditional Native American berry sauce cooked down to a thick jelly or pudding consistency. This sauce is delicious over Fry Bread or a nice dressing over turkey, chicken or pork.
Chicken Pot Pie
Enjoy this warm and savory chicken pot pie on a cool day!
Summer Grilled Chicken Salad
Michigan is a large producer of chicken. Summer grilling is a seasonal way to use this local food. Enjoy Kellogg Catering Chef Rob Trufant’s take on Grilled Chicken with a tangy salad dressing!
Grilled Peach & Blueberry Tart
Blueberries and summer go together in Michigan. This tiny fruit can be used in a variety of ways. Enjoy Kellogg Catering Chef Rob Trufant’s take on a summer dessert!
Shrimp Kinilaw
Chef Rob Trufant created this recipe to share as part of an international cooking demonstration. Enjoy this fresh recipe form the Philippines!
Chicken Biryani
Chef Rob Trufant created this recipe to share as part of an international cooking demonstration. Enjoy his take on this traditional dish from India!
Ayesh al Saraya
Chef Rob Trufant created this recipe to share as part of an international cooking demonstration. Enjoy this Lebanese inspired sweet dessert!
Grilled Sweet Potato Starter
Michigan provides an abundance of local produce. Summer grilling is a seasonal way to use those locally grown items. Enjoy Kellogg Catering Chef Rob Trufant’s take on Grilled Sweet Potatoes!
