recipes
Collaboration with MSU chefs has produced a lot of recipes over the years. Here's where you can find the latest recipes and seasonal ones as we release the archive.
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.
Freekeh Chili
Freekeh is chewy and filling in this vegan chili soup. Satisfying to everyone on a cold winter evening.
Pecan and Dark Chocolate Chip Cookies
Roasting amps up the flavor in everything including pecans. Chef Kurt's attention to detail takes a traditional chocolate chip cookie to another level of yum!
Cranberry Glaze
This deliciously sweet glaze pairs perfectly with any meat, poultry, or wild game.
Beef Pasties
This pastie recipe is perfect for the Michigan native. The combination of onions, potatoes, carrots and rutabaga in a pocket of pie crust is bound to warm you up in the colder months.
Red Wine-Poached Pears
When it comes to fruit desserts, there’s none better than this meltingly soft pear infused with red wine and served with pear-wine syrup. Served warm or chilled, love’s in every bite!
Baked Salmon with Roasted Corn, Bean and Squash Relish
Simple baked salmon made pretty with a medley of fall vegetables
Stuffed Red Peppers
Smoky flavor of melted Gouda cheese pairs nicely with sweetness of red bell peppers in this main or side dish
