Results for “super simple chili”
Recipes
Super Simple Chili
Pull this pot of chili together using mostly pantry ingredients. Simmer for 30 minutes (or less) and you've got dinner! Flavors meld for a next day chili that's even better.
Freekeh Chili
Freekeh is chewy and filling in this vegan chili soup. Satisfying to everyone on a cold winter evening.
Farro Salad with Grilled Vegetables
Chewy farro grains are delicious in this autumn-y salad. Recipe yields enough for dinner for 2 to 4 with some left for a couple of lunches. To do this, make the base with dressing, farro, and grilled veggies. Add fresh veggies to the base as you go.
Baked Salmon with Fuji Apple Relish
This simple apple relish made with on-hand ingredients takes baked salmon to a whole new level.
Southwest Millet Bake
This whole grain side dish is a unique addition to your Mexican meal.
Edamame Dip
We could call it edamame hummus. Except hummus is another word for chickpeas, therefore hummus is a dip made with chickpeas. This is a hummus-like dip made with edamame which gives it a rustic texture—and an enticing green color.
Stuffed Pumpkin
The carrots, shallots, and other vegetables in this recipe add a hearty flavor that compliments the sweetness of the pumpkin. You can even add jalapeño seeds for heat!
Anaheim Chile and Black Bean Soup
If you're looking for a soup with a little bit of heat and a lot of flavor, this is the one for you.
Spicy Moroccan Chickpea Soup
Spicy doesn’t mean hot in this delicious soup. Pantry ingredients and a few vegetables are all you need to put this recipe together.
Sautéed Green Beans with Nouc Cham
In this recipe Chef Kurt teaches you how to make nouc cham, a classic Vietnamese dipping sauce. Balance the amount of lime juice, fish sauce and sugar to suit your preference for sour, salty, and sweet. Serve over vegetables or as a condiment for dipping.
Annie Grieg’s Holiday Crab Dip
“I’m a sucker for a super creamy dip at the holidays (and appetizers in general!) Crab makes me feel like it’s a special occasion, lol.”
Classic Beef Stew
Chef John's Hearthy Beef Stew is a simple recipe to make wtih a lot of flavor.
Shrimp Kinilaw
Chef Rob Trufant created this recipe to share as part of an international cooking demonstration. Enjoy this fresh recipe form the Philippines!
Christmas Tree Spinach Dip Breadsticks
Enjoy this creative spinach dip and breadstick creation this holiday season!
Fire and Ice Melon Salad
A perfect dish for late summer. Contrast the coolness of sweet melons and the heat of chile peppers.
Pan-Seared Walleye
Rather than the traditional deep fried walleye, Chef Kurt gives this fish a Mediterranean treatment. Pan-searing makes the fish delish. Add the sauce and crown with the sautéed vegetables for a truly memorable meal.
Kohlrabi Pakora
Pakora are delicious little Indian fritters often eaten for snacking or as an appetizer. Make sure your spices are fresh for maximum flavor.
Sofrito
What to do with an abundance of garden produce! This delicious sauce freezes well. Serve it by the spoonful to season vegetables or by the ladleful to top pasta. Add a sprinkle of cheese and you’ve got a meal!
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Grapes and Greens with Shallot Vinaigrette
This salad has everything. But, oh, the vinaigrette! It's sure to be a favorite you’ll return to time and time again.
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!
Baba Ghanoush
This traditional Middle Eastern eggplant spread or dip is typically served cold or at room temperature with pita bread or thin slices of crusty French bread. Fabulous! as a sandwich spread.
Roasted Beet and Maytag Bleu Cheese Salad
This recipe features both golden and red beets—the colors of autumn on your plate. Bleu cheese adds creamy goodness to the earthy flavor of the beets. A flavor combination worth repeating!
Thai Braised Yardlong Beans
Long beans are very important in Thai cuisine. This is a seriously delicious, traditional dish
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Caprese Salad
Caprese salad is the perfect combination of flavors and freshness. Late summer, when tomatoes are at their peak and the basil is abundant, is the best time to layer a Caprese. Or simply toss it for a less traditional presentation of this gorgeous salad.
Turkey Noodle Soup
Get every bit of goodness from your Thanksgiving turkey. Begin this recipe by making stock from the turkey carcass. Pull out your crock pot for this step and you’ll have delicious stock in just a few hours.
Baked Oatmeal
Baked oatmeal is so easy to serve as a family breakfast. Double the recipe for a large group. Also great to make ahead for a quick weekday reheat-in-the-microwave breakfast. One of the all-time-favorites in Recipe for Health history.
Sweet and Spicy Brussels Sprouts
Brussels sprouts lovers and naysayers alike should make this recipe. Caramelized Brussels sprouts are deliciously sweet. Add this simple combination of maple syrup and sambal oelek and your sprouts will go over the top!
Onion Soup
Onions, the simplest of pantry staples, mingle with butter, broth, and herbs to become luxuriously smooth and delicious. Add "homemade" croutons and a blend of cheeses to make a complete and satisfying meal.
Cranberry Glaze
This deliciously sweet glaze pairs perfectly with any meat, poultry, or wild game.
Almond Butter
A delicious alternative to the classic peanut butter. So easy to make! The food processor takes dry almonds to creamy deliciousness in just a few minutes.
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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!
Aquafaba Chocolate Mousse
It’s not often we feature an ingredient that’s usually washed down the drain! Aquafaba is a rapidly rising star for its uncanny ability to mimic egg whites. Chef’s version of chocolate mousse is creamy smooth without a hint of beaniness.
Triple-Pomegranate Chicken
Pops of cheery red add color and flavor to the ever-popular chicken--perfect for the holidays.
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
Fruit and Nut Rice Pilaf
This recipe takes ordinary brown rice to a whole new level.
Hoppin’ John
I’ve got a feeling you’re going to love Chef Kurt’s twist on this traditional dish.
Flourless Dark Chocolate Mini Cakes
Everyone looks forward to this decadent, gluten-free dessert!
Yogurt Brûlée
Make this with homemade or store-bought Greek-style yogurt. Either way, it’s a simple, creamy, and delicious dessert.
BBQ Glazed Salmon
This saucy glaze adds a sweet element to salmon--makes a perfect addition to rich-tasting fish.
Grapefruit Brûlée
A little heat caramelizes the sugar--grapefruit's never been so good!
Roasted Pork Loin with Peach and Cranberry Relish
Colorful relish tops herb roasted pork bringing a pop of color and flavor to the plate. Seasonally, substitute ripe fresh mango for the peaches.
Lentil Meatballs
These “meatballs” have just the right amount of spice. Treat these like traditional meatballs...serve with marinara sauce or pesto on a bed of pasta or make a meatball sub. Or change things up by making the mix into patties for delicious veggie burgers.
Spinach and Artichoke Israeli Couscous
Coming from a humble beginning, Israeli couscous has been discovered by the culinary world. Consider it a trendy and upscale addition to any menu.
Taro Frittelle
Taro is the potato of the humid tropics. Like the Irish potato we know and love, taro is a tuber, a staple starchy vegetable, and a key ingredient in many traditional dishes.
Dried Cherry Granola Bars
The perfect on-the-go breakfast or snack! These store in the fridge for a week or two.
Walnut Spinach Pesto
Walnuts bring pesto-making into the sphere of affordability. Using spinach instead of basil is less aromatic but stays greener, and green is great!
Thai Peanut Dipping Sauce
Peanut butter’s reach is well beyond the sandwich. The flavor of peanut pairs well with anything sweet. Classic savory sauces like this one from Chef Kurt become nutty and smooth with this one special ingredient.
Sorghum Banh Xéo Crepes
Banh Xéo is a crispy hot Vietnamese crepe. Xéo is the sizzling sound the batter makes as it cooks in the hot skillet. Traditionally, the fillings are cooked in the batter, the crispy crepe folded and served without utensils to be eaten out-of-hand.
Braised Chicken Breast with Leeks and Olives
Switch up your chicken routine with this braised chicken recipe. The leeks become melt-in-your-mouth tender and the olives give a pop of flavor.
Lamb Burger
If you're looking for a great burger recipe, you've found it! This juicy lamb burger can be paired with a delightful mint yogurt sauce on top.
Trout Almondine
Classic preparation of rainbow trout with an elegant twist: a quick and easy pan sauce!
Southwest Goddess Dressing
Dressing made with creamy avocado and garlic - best on Bibb, iceburg and romaine lettuce.
Napoleon Salad
Classic Italian-American salad with fresh creamy basil dressing features a stacked caprese. Wrap the greens with a ribbon of cucumber for an over-the-top presentation.
Fennel Stuffed Salmon
Fennel's mild anise flavor and natural sweetness pairs beautifully with salmon. If you've never prepared fennel before, be sure to read the "Learn More About..." section.
Rhubarb & Strawberry Crisp
Combine tart rhubarb with sweet strawberries, add a streusel topping, and bake until bubbly. Dessert doesn’t get easier—or more classic—than this. Serve warm with a scoop of vanilla ice cream. You’re sure to get rave reviews!
Salsa Verde
This salsa is packed with flavor! It's perfect for the cilantro enthusiast with its citrusy, fresh flavor.
Asparagus and Walnut Salad
The perfect salad for every meal! Asparagus is always best when fresh. Make sure to incorporate this salad into your meals during the spring and summer months. It's deliciously prepared with notes of lemon, honey and thyme.
Thai Plum Noodle Salad
Fresh plum seems to be a surprise ingredient in an Asian-inspired noodle salad. But the two have met before! Plum sauce, also known as duck sauce, is commonly found in noodle bowls and stir fries.
Homemade Ricotta Cheese
Making cheese at home is magical and delicious. A fresh cheese such as ricotta is a good place to start.
Grilled Belgian Endive Salad
If you haven't tried endive yet, this recipe is sure to make you love it. It's packed with flavor when heated!
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Our Favorite Pizza Dough Recipe
Pizza dough is imperative for great pizza. Thick, thin, chewy or crispy, this dough recipe will satisfy those cravings.
Oven Roasted Sugar Snap Peas
Shallots and olive oil bring out the delicious flavor of fresh sugar snap peas!
Pickled Peaches
Pickling is a technique used to preserve all kinds of foods. The acid from the vinegar allows the peaches to keep for an extended time in the fridge while the texture of the fruit remains fresh.
Tart Cherry Gastrique
A sweet and sour pan sauce--pairs well with roasted vegetables, strong cheeses, and roasted meats.
Peach and Blackberry Dessert Pizza
Wait 'til your peaches are perfectly ripe. Then go ahead--make a pizza for dessert!
Maque Choux
This humble southern dish elevates fresh corn with traditional Cajun flavors. Often served as a side dish, Maque Choux (pronounced mock shoe) is terrific as an easy weeknight meal when served over rice.
Patatas Bravas
Crispy potatoes with spicy tomato sauce and garlicky mayonnaise, patatas bravas is a hot tapas item served throughout Spain.
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.
Baked Herb Spaghetti Squash
Who doesn't love the surprise?! Open up a spaghetti squash, scrape with a fork, and spaghetti-like strands magically appear!
Mashed Sweet Potatoes
The love for sweet potatoes keeps growing! This recipe is sure to please during the holidays!
Blueberry Quesadillas
Why limit quesadillas to dinnertime? Enjoy them for breakfast packed with blueberries and cheese.
Cream of Fresh Broccoli Soup
A cup of this easy soup made with fresh broccoli and a dash of nutmeg makes a simple supper when served along side a grilled cheese sandwich. What's not to love?
Veggie Lo Mein
Make lo mein in your own kitchen with some basic pantry items and a few fresh veggies. Why order takeout?
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Cauliflower Steak
"Butcher" your cauliflower and grill up some steaks! Amp up the flavor with this spice combo.
Apple Ginger Whitefish with Apple Mango Salsa
Apple and ginger pair perfectly together. Sweetness with a little zing. Apple makes another appearance in the fruit salsa that's over the top!
Watermelon Salad with Mint-lime Dressing
The flavors of summer pop in this spinach salad--juicy watermelon and fresh mint-lime vinaigrette!
Dried Apricots and Fig Sauce
A scrumptious summer sauce! Perfect for pork, chicken or turkey!
Basil Pesto Quinoa
Switch up your routine! Instead of basil pesto pasta, try this basil pesto quinoa!
Marinated Vegetable Stir Fry
The perfect combination of vegetable salad and stir fry.
Salmon Niçoise Salad
Summer's freshest produce come together in this satisfying main dish salad.
Spinach Strawberry Salad
Fresh strawberries top this spinach salad while frozen strawberries enhance the dressing.
Roasted Fresh Asparagus
There's nothing like fresh summer asparagus! Roasting brings out the sweetness.
Bean, Corn, & Squash Stew
A perfect pairing with rice, couscous, tortillas, corn bread, or biscuits!
Chive Compound Butter
This simple compound butter makes a special addition to rolls and baked potatoes. Substitute any herb for the chives, strong herbs in lesser amounts.
Citrus Spinach Salad
The rest of the Pistachio Crusted Whitefish recipe by Chef Rajeev. It's also delicious on it's own. This vinaigrette recipe is worth memorizing!
Pistachio-Crusted Whitefish
Whitefish baked with a crumb-nut topping— simply delicious! Serve on a bed of spinach drizzled with citrus vinaigrette for a touch of elegance.
Braised Radishes
Cooking transforms radishes into a surprisingly mild and sweet vegetable.
Michigan Rhubarb Cherry Chutney Sauce
The perfect sauce for pork, chicken and duck!
Steel Cut Oatmeal with Pure Maple Syrup
Add the delicious flavors of syrup to your oatmeal this morning!
Grilled Portobello Mushroom with Vegetable Couscous
Mushrooms get better with age, but don't let that stop you from using them for this recipe. Pair your mushrooms with the vegetable couscous and drizzle the marinade on top!
Apple Cabbage Salad
To get the most nutrition, use your cabbage for this recipe as soon as you cut it.
Siu Mai Dumplings (Potstickers)
Little dumplings are versatile and delicious! The dumplings pictured here are ready to be cooked by either steaming, boiling, or frying.
Lemon Posset
Posset is an English dessert served chilled. Its texture is akin to mousse but the ingredient list is short and sweet—nothing more than sugar, cream, and lemon. The result of careful cooking, waiting, and straining is a light dessert with big flavor.
Penne Pasta Provencal
If you haven't tried cooking with eggplant yet, this is a great recipe to test it out!
Shiitake Mushroom Barley Risotto
This risotto is absolutely delicious with its shiitake mushroom flavor!
Bacon-Wrapped Dates Stuffed with Goat Cheese
Add these stuffed dates to your holiday appetizer display. Then stand back and watch them disappear!
Sauteed Swiss Chard
A simple sauté highlights the sweetness and tender texture of Swiss chard. Lemon juice adds a nice zing!
Giant White Beans with Greens
A show-stopper in the bean category, giant white beans are surprisingly smooth and creamy in this warm salad.
Vegetable and Black Bean Burrito
The combination of vegetables, herbs, and spices will have you adding this burrito to your favorites list.
Caramel Popcorn Balls
You can buy caramel corn in the store. But like most things, it's better when homemade. Cheaper, too!
Sweet Corn Soup with Poblano Peppers
Save some fresh corn for this sweet summer soup! The fresher, the better.
Za'atar Roasted Vegetable Farro Bowl
Za’atar enhances Chef’s recipe 3 times: 1) toasted with the vegetables to bring out its deep notes 2) added as the herbal ingredient in the finishing vinaigrette 3) a light dusting right before serving to preserve its lighter, more delicate flavors.
Our Favorite Pizza Sauce
The perfect pizza sauce can compliment the toppings or add a zing and freshness to an already tasty pizza.
Almond Brittle
Since developing this brittle by accident, Chef Kurt has made it in American Culinary Federation competitions to garnish his desserts. Many chefs wanted the inside scoop—how did he take the sticky out of brittle? Now he’s sharing his technique with you!
Cinnamon Pecan Bread Pudding
From U Club Classics. Chef Katie's recipe for an all-time favorite dessert at the University Club of MSU. Try it and you'll see why!
Grilled Flank Steak
A U Club Classic, flavorful and delicious. Just in time for grilling season!
Raspberry Vinaigrette
Michigan raspberries abound in summer and fall. This simple vinaigrette uses raspberries as one of the acidic ingredients, fundamental to making a flavorful salad dressing. Particularly delicious on vegetable salad accented with fruit.
Homemade Pasta
Chef Kurt shared his go-to recipe for homemade pasta. It has helped him win plenty of competitions! As a member of the audience, I took copious notes in order to publish Chef Kurt's recipe for the first time ever!
Muhammara
Muhammara is a classic Levantine dip made with roasted red peppers and walnuts. Usually thickened with bread, Chef Kurt uses cooked red lentils instead. Use a food processor if you want a smooth texture. For more texture, use a mortar and pestle.
Roasted Tomato Sauce
Chef’s recipe has layers of flavor beginning with roasting the tomatoes, and then adding Indian spices. You can use any kind of tomato for this sauce but it may need to be reduced (cooked longer) if you use beefsteak tomatoes rather than paste tomatoes.
Raspberry Turnover
Flaky pastry filled with raspberries and cheese makes a delightful dessert, snack, or breakfast.
Pickled Butternut Squash with Squash Purée
Want to expand your repertoire for serving butternut squash so abundant right now? Chef Kurt uses butternut squash two ways: to make a thick pasta sauce; and lightly pickled to top your dish with a pop of flavor from some of fall’s favorite spices.
Mushroom and Wild Rice Soup
If you love mushrooms like I do, this is the soup for you! Savory and just the right amount of creaminess. A batch makes a bunch--it heats up well for a lunch or two next week. If it makes it through the weekend, that is!
Korean Barbecue Sauce
This is not your ordinary barbecue sauce. Gochujang give this sauce an instant flavor boost! Bring the heat and amp up the flavor of salmon, pork chops and ribs, pulled pork, meatballs, chicken, lettuce wraps, and jackfruit. The possibilities are endless!
Egg Foo Yung Maitake
Egg foo yung is best described as an Asian omelet containing a mixture of chopped foods and served with a flavorful sauce.
Wild Rice Tomato Soup
Not your typical wild rice soup, Chef Kurt’s version is loaded with vegetables and grains. And deliciousness! Soups in general are flexible. Feel free to switch out the veggies to whatever suits you. Add this one to your repertoire of warm, cozy meals!
Badamaash Pork Cutlet
Chef Kurt’s Badamaash Pork Cutlet, spiced with Indian flavors, won him 2018 Chef of the Year from Michigan Chefs de Cuisine Association! He served it with dumpling and other tasty sides. He says it makes a great sandwich, simply served on a bun!
Trout Tarragon
In this recipe Chef teaches us to make a simple pan sauce. Sauté to develop fond (incredibly flavorful stuff stuck to the pan) add some aromatics, loosen fond with wine, reduce liquid over heat, finish with butter and fresh herb. For this recipe—tarragon!
North African Spiced Lamb Meatballs
Meatballs in red sauce are classic all over the world. The spice defines the cuisine. For these lamb meatballs, a sauce might begin with tomatoes or red peppers; season with coriander and cinnamon; finish with fresh mint; then serve over couscous.
Que Baked Beans
Want homemade baked beans without a lot of fuss? Let Bush’s get your recipe started. Add a few flavorful extras. Bake until thick and bubbly and a little crusty around the edges for the look and taste of homemade. Enjoy the cookout!
Spring Pea Crostini
Toast is a hot item! Looking for a fresh, bright spread for your toast? This recipe is the perfect way to showcase your early garden harvest or farmers market find. Hint: make it even easier and just as delicious with frozen peas!
Watermelon Salsa
Now’s your chance to switch things up. Watermelon season is a great time to try out this twist on salsa. Easy to make and so refreshing, it’s the perfect summertime side
Sweet Potato, Nut, & Cherry Salad with Cranberry Vinaigrette
All the tastes of Thanksgiving served on a bed of greens. Delightful!
Mashed Potatoes
The secret to perfect mashed potatoes: add the butter before the liquid!
Roast Turkey
Chef John advises to cook your turkey a day or two ahead of time. What are the advantages? Opens up oven time on Thanksgiving day, precision cooking of both white and dark meat, delicious turkey stock.
Turkey Gravy
Homemade turkey stock takes the flavor up a notch. But homemade gravy is divine regardless.
UClub Cranberry Relish
Cranberries need a surprising amount of sugar to make relish tasty and still tart.
UClub Pecan Pie
Chef Katie's pecan pie is buttery, sweet, and chock-full of nuts.
UClub Pumpkin Pie
Traditional pumpkin pie - warm spices, smooth, and delicious.
Zippy Coleslaw
Featured in the class "Sensible Sides," this simple coleslaw has a secret ingredient in the dressing that makes it - well, zippy!
Herby Orzo Salad with Lemon Vinaigrette
Featured in Sensible Sides summer class, this is not your typical pasta salad! Simple and simply delicious! Makes a large amount. Keeps 2 to 3 days in the fridge.
No-knead Bread
Need bread? Just 4 ingredients - flour, yeast, salt and water - a covered pot in a hot oven, and you're in business. It takes very little effort - only time. With more time at home, it may be just the bread you need.
Pasta with Meatballs and Spinach
My inspiration came from a container of spinach in the fridge that needed to be used. I searched my memory bank of recipes and considered my stash. After making several adjustments in the original recipe from Cook's Illustrated, this turned out SO GOOD!
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Oatmeal Bars
Looking into my pantry with the idea of wanting something chewy and yummy, a little something to go with my morning cup of coffee, I found the ingredients to make these delicious cookie bars.
Jon Novello’s Pumpkin Dip
"Super easy and makes for an amazing pre- and post-meal treat. We usually make it early and then refrigerate it, and then bring it out when we are all in the kitchen cooking the big meal. It’s just yummy and fun to snack on while everyone is together."
TJ Hall's Plant Based Thanksgiving Entree
“Our holiday menu is fairly standard, but since we’re plant-based we always opt for a meatless ‘roast’ instead of turkey or ham. Field Roast and Gardein are two brands that I’ve had over the years, and both are quite tasty. "
Lisa Laughman’s Sweet Potatoes
“Ok, mine’s weird but just thinking about it makes me miss my mom.”
TJ Hall’s Vegan Mashed Potatoes
"We tend to have the standards (potatoes, veggies, rolls, etc.), just made with plant-based ingredients. With lots of veggie and starch options, I think Thanksgiving is pretty easy to veganize.”
Nancy Allen’s Sweet Potato Casserole
“This Sweet Potato Casserole recipe was shared with me by my sister-in-law Sue Allen. It has been a cherished recipe in her family. My family, especially John, Brandi & Jenna, loved it so much it became one of our "must have" holiday recipes.”
Nancy Allen’s Cranberry Orange Relish
“This first recipe is my Mom’s Orange-Cranberry Relish recipe. It was passed down to her by her mother, who received it from her mother, my mom’s Grandmother. I think of all of them when I prepare this simple, traditional, cherished holiday recipe.”
Abby Richey’s Kale Quinoa Salad
"This was a recipe we often used while I worked at the Sparrow Hospital Demonstration Kitchen. It was always a crowd pleaser at the hospital demos and now one my family enjoys as well.”
Kathleen Jager’s Apple Bread
"No shock to anyone here, I suppose, that I really do not like Thanksgiving dinner … except for the bread and the pop tarts and coffee that I may have for breakfast, but sadly Kellogg’s has not shared their recipe with me YET!
Beth Morris’s Key Lime Pie
"I use the recipe card that my aunt had handwritten for me. My mom and aunts refer to everything as ‘the family secret recipe’ so I thought my aunt had made up her own. Turns out, NOPE. She uses Nellie & Joe’s recipe found on the lime juice bottle!"
Abby Richey’s Family Chocolate Cream Pie
"I think back to memories of making my grandmother's chocolate pie with her and can’t help but admire how much effort she put into this dessert to make it for our family. Her love language was often through food – she loved us very much!”
Cream Cheese Frosting
This scrumptious cream cheese frosting would be great on a variety of cakes - carrot, red velvet and more! Check out Chef Kate's Pumpkin Cake for the perfect match.
Arthur Cialo III’s Breakfast Bake
“It’s good for Xmas AM and it’s easy.”
Classic Fall Pumpkin Cake
A must try for those who love pumpkin desserts! Top this cake with Chef Kate's Cream Cheese Frosting.
Squash Medley
This colorful medley of fresh vegetables makes for an easy, flavorful side dish.
Baked Chicken Thigh with Bourbon-Maple Drizzle
This bourbon-maple reduction tops off lightly seasoned chicken thighs for a tasty dinner entree.
Acorn Squash with Root Vegetable Risotto
Acorn squash is a unique fall vegetable that can offer a bit of sweetness to savory dishes. It pairs nicely as the base for this flavorful Root Vegetable Risotto
Apple Vinaigrette
The Apple Vinaigrette is paired well with Chef John's Harvest Salad. This tangy dressing can be created quickly in a blender and stored for up to 2 weeks in the refrigerator.
Harvest Salad
Chef John's hearty salad is a delicious combination of crisp greens, sweet apples and salty cheese. Top this salad off with his tangy Apple Vinaigrette or any salad dressing you have at home.
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Creamy Chicken & Wild Rice Soup
Enjoy this creamy chicken soup on a cold winter's day.
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!
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!
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!
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.
Chicken Pot Pie
Enjoy this warm and savory chicken pot pie on a cool day!
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.
Lunch Salad - 3 Different Ways
Enjoy this light and refreshing summer salad at lunch all week long. Create the base. Then, add the extras each day to enjoy a different variety all week.
Vanilla espresso Energy Bites
Make these delicious energy bites and enjoy them as a quick burst of fuel in the morning or afternoon.
Monster Cookies
Make these delicious cookies to enjoy with a glass of milk for an after-school snack or dessert with lunch or dinner.
Vegetarian Taco Salad
This recipe was demonstrated in the 2022 Well-being Wednesday Series with the Worklife office. This is a nice reacipe to use your fall garden greens.
Festive Pomegranate Guacamole
Enjoy this colorful take on guacamole with a splash of tart from the pomegranates.
