Apple Orchard Salad


4 cups Chicken breast, diced

8 cups spring greens

4 fresh Michigan Gala apples, thin sliced

1 cup shredded Swiss cheese

1 cup glazed walnuts

1 cup apple cider vinaigrette dressing


6-8 portions


Toss salad greens and apple cider vinaigrette together in bowl. Arrange diced chicken on top of greens. Sprinkle cheese to cover. Arrange apple slices in circular rows to cover (hint: apple will oxidize, these should be placed just before serving. You may want to drop in lemon juice and water to prevent browning.) Sprinkle glazed walnuts to finish.

Basic Peach Fruit Smoothie

Prep Time: 10 minutes
Ready In: 15 minutes
Cook Time: 5 minutes
Servings: 4


1 quart strawberries, hulled
1 cup orange-peach-mango juice
1 banana, broken into chunks
2 cups ice
2 fresh peaches


In a blender, combine strawberries, banana and peaches. Blend until fruit is pureed. Blend in the juice. Add ice and blend to desired consistency. Pour into glasses and serve.

Butternut Squash with Onions and Pecans

Prep Time: 5 minutes
Ready In: 50 minutes
Cook Time: 45 minutes
Servings: 8


3 tablespoons butter
1 large onion, finely chopped
2 1⁄4 lbs butternut squash
1 cup chopped pecans
3 tablespoons chopped fresh parsley
ground black pepper 


1. Place pecans on an ungreased baking sheet.
2. Toast at 350 degrees F (175 degrees C) for 5-8 minutes.
3. Peel the squash, and remove the seeds.
4. Cut into 1/2 inch cubes. There will be about 6 cups squash.
5. Melt butter or margarine in a heavy large skillet over low heat
6. Add onion and sauté until very tender, about 15 minutes.
7. Add squash and toss to coat.
8. Cover.
9. Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes.
10. Season to taste with salt and pepper.

-Can be prepared 4 hours ahead.
-Let stand at room temperature.
-Rewarm over medium heat before continuing.
-Stir in half of the pecans and half of the parsley.
-Transfer mixture to bowl.
-Sprinkle with remaining pecans and parsley.

*Recipe courtesy LikeItLoveIt at

Cheesy Rice-Stuffed Acorn Squash

Prep Time: 10 minutes       
Ready In: 40 minutes
Cook Time: 30 minutes
Servings: 4


2 small acorn squash, halved lengthwise and seeded
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
1/2 onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded cheddar cheese (about 4 ounces), plus more for topping
1/4 teaspoon ground nutmeg
2 cups cooked brown rice
1 10 -ounce package frozen chopped spinach, thawed and squeezed dry
Chopped fresh parsley, for topping 


Position a rack in the upper third of the oven; preheat to 425 degrees F. Put the squash, cut-side up, in a large microwave-safe dish with 1 tablespoon water; dot with 1 tablespoon butter and season with salt and pepper. Cover with plastic wrap and pierce with a knife to vent. Microwave until tender, about 15 minutes.
Meanwhile, heat the remaining 2 tablespoons butter in a large pot or Dutch oven over medium heat. Add the onion; cook, stirring, until softened, about 5 minutes. Add the garlic and cook 1 minute. Add the flour and cook, stirring, 3 minutes. Whisk in the milk until smooth, then bring to a simmer and cook until thickened, about 5 minutes. Add the cheese, stirring to melt. Add the nutmeg, 3/4 teaspoon salt and a few grinds of pepper. Stir in the rice and spinach.
Transfer the squash to a rimmed baking sheet and fill with the rice mixture. Sprinkle with more cheese and bake until lightly browned, about 15 minutes. Top with parsley.
*Recipe courtesy Food Network Magazine

Grilled Corn on the Cob


4 ears fresh corn, in their husks
Butter (or an herb butter) for serving


1. Prepare your grill, gas or charcoal, with direct, high heat, about 550°F.
2. Place the corn in their husks on the hot grill. Cover. Turn the corn occasionally, until the husks are charred on all sides, about 15 to 20 minutes.
3. Remove corn from grill. Let sit for 5 minutes. Use a hand towel to protect your hands while removing the silks and charred husks from the corn.
4. Serve hot, with butter.

Peach-a-Berry Pie

Prep Time: 25 minutes
Ready In: 1 hour 25 minutes
Cook Time: 45 minutes
Servings: 8

"This is a great way to use up fresh peaches that are ripening too fast. The berries add a hint of tart to the sweet peaches. Easy to make and looks great."


4 cups fresh peaches - peeled, pitted and sliced
1 teaspoon ground cinnamon
1 cup fresh raspberries
2 (9 inch pie crusts)
2 tablespoons butter, softened and cut into pieces
3/4 cup white sugar
3 tablespoons all-purpose flour
1 tablespoon coarse granulated sugar


1. Preheat oven to 400 degrees F.
2. Place peaches and berries in a colander for about 15 minutes to drain any excess fluid, then transfer to a large bowl. Gently toss with sugar, flour and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar.
3. Bake 45 minutes in the preheated oven, until crust is golden brown.

Squash Gratin

Prep Time: 10 minutes        
Ready In: 1 hour 5 minutes    

Cook Time: 55 minutes
Servings: 6-8


3 tablespoons unsalted butter
1 medium onion, chopped
1 tablespoon chopped fresh thyme
1 small butternut squash, peeled and cut into 1/2-inch cubes
1 small kabocha squash, peeled and cut into 1/2-inch cubes
2 cloves garlic, minced
1/4 teaspoon ground mace
Kosher salt and freshly ground pepper
1 cup low-sodium chicken or vegetable broth
1/2 cup heavy cream
1/4 cup breadcrumbs
2 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
1/2 cup grated gruyere cheese (about 2 ounces)


Preheat the oven to 400 degrees F. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add the onion and thyme and cook, stirring, until the onion softens, about 5 minutes.
Meanwhile, combine the butternut and kabocha squash in a large microwave-safe bowl with 1 cup water. Cover with plastic wrap and microwave until the squash is just tender, about 5 minutes. Drain and add the squash to the skillet along with the garlic, mace, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, about 3 minutes. Add the broth and cook until it is mostly absorbed, about 5 more minutes. Stir in the heavy cream and cook until slightly thickened, 2 minutes.
Melt the remaining 1 tablespoon butter in the microwave and toss with the breadcrumbs, parmesan and parsley; season with salt and pepper. Sprinkle over the squash, then top with the gruyere. Transfer the skillet to the oven and bake until golden, about 30 minutes. Let rest 5 minutes before serving.
How to break down butternut squash:
Cut about 1 inch off the bottom end with a chef's knife. Scoop out the seeds.
Hold the squash against your body and remove the skin with a vegetable peeler; chop.
How to break down kabocha squash:
Quarter the squash with a chef's knife, then scoop out the seeds.
Put each quarter flat-side down and cut off the skin with a paring knife; chop the squash.
*Recipe courtesy of Food Network Magazine

Summerly Squash


2 tablespoons vegetable oil
1 small onion, sliced
2 medium tomatoes, coarsely chopped
1 teaspoon salt
1/4 teaspoon pepper
2 zucchini, cut into 1/2 inch slices
2 yellow summer squash, cut into 1/2-inch slices
1 bay leaf
1/2 teaspoon dried basil


Heat the oil in a large skillet over medium heat. Cook and stir the onion about 5 minutes, until tender. Mix in the tomatoes, and season with salt and pepper. Continue to cook and stir about 5 minutes. Mix in the zucchini, yellow squash, bay leaf, and basil. Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally. Remove bay leaf before serving.

Apple Pie

Servings: 8


1 package (9 oz.) JIFFY Pie Crust Mix
7 cups thinly sliced peeled tart Michigan apples*
1 cup sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon butter, cut into small pieces


1. Prepare pie crust according to package directions for 2 crust pie. Place bottom crust in 9-inch pie dish.
2.Combine apples, sugar, cornstarch, lemon juice, cinnamon and nutmeg in large bowl. Toss gently to evenly coat apple slices. Spread filling evenly over bottom crust. Dot with pieces of butter.
3. Moisten edge of lower crust lightly with water. Cover with top crust, trim and flute edges. Cut 3 slits in top crust for venting.
4. Bake in preheated 400°F oven 40 to 45 minutes or until crust is golden and apples are tender when pierced with a fork. (To prevent over browning, cover edge of pie crust with foil. Remove during last 20 minutes of baking.)


*Best Pie Apples: Ida Red, Rome, Empire, Gala, Jonagold, Jonathan, McIntosh

Brown Sugar Hard Squash


2 medium butternut squash (about 2 1/2 pounds each) or 2 medium buttercup squash (about 2 1/2 pounds each)
5 tablespoons unsalted butter, melted
5 tablespoons dark brown sugar


1. Preheat oven to 400°F and adjust oven rack to upper-middle position and place baking sheet on rack to preheat.
2. Divide squash in half lengthwise and remove seeds.
3. Remove preheated baking sheet from oven and place squash halves on it cut side down.
4. Return to oven immediately and roast until tender and flesh is easily pierced through skin with skewer, 40 to 50 minutes.
5. Remove from oven and flip squash so cut side is up and set oven to broil.
6. In small bowl, whisk together the butter and sugar. Brush butter mixture on squash, sprinkle with salt and pepper, and place under broiler until browned and crisp, about 5 minutes. Serve.


1. Follow recipe above using 2 medium acorn, delicata, or sweet dumpling squash (1 to 1½ pounds each).
2. Reduce roasting time to 20 to 30 minutes.
3. Reduce butter and brown sugar to 3 tablespoons each.

Butternut Squash Risotto

Prep Time: 10 minutes         
Ready In: 1 hour 10 minutes
Cook Time: 1 hour
Servings: 8


1/2 whole Butternut Squash, Peeled, Seeded, And Diced.
3 Tablespoons Butter
1 Tablespoon Olive Oil
1/2 teaspoon Kosher Salt
Black Pepper To Taste
1/4 teaspoon Chili Powder
1/2 whole Diced Onion
1-1/2 cup Arborio Rice
6 cups (approximately) Vegetable Or Chicken Broth (low Sodium)
Salt And Pepper, to taste
1/8 teaspoon Turmeric
1/4 cup Heavy Cream (less If Desired)
1/2 cup Parmesan Shavings (more For Serving)
Finely Minced Parsley, For Serving


1. Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.
2. Heat broth in a saucepan over low heat. Keep warm.
3. Add 2 tablespoons butter to the same skillet over medium-low heat. Add onions and cook for 2 to 3 minutes, or until translucent. Add Arborio rice and stir, cooking for 1 minute.
4. Reduce heat to low. In 1-cup increments, begin adding broth to the skillet, stirring to combine and gently stirring as the broth is absorbed. As soon as the liquid disappears, add in another cup to cup-and-a-half of broth. Continue this process, stirring gently as the broth incorporates and the rice starts to become tender. Add salt, pepper along the way.
5. Taste the rice after about 5 cups of broth have been absorbed and see what the consistency is. Add another 1 to 2 cups of broth as needed to get the rice to the right consistency: it should be tender with just a little bit of "bite" left to it.
6. When the rice is tender, add in the cooked squash and turmeric and stir it in gently. Add the cream and Parmesan shavings and stir until it's just combined. Taste and add more salt and pepper as needed.
7. Sprinkle minced parsley over the top and serve immediately!


*Recipe Courtesy The Pioneer Woman

Cream of Asparagus Soup

Prep Time: 30 minutes
Ready In: 1 hour
Cook Time: 30 minutes
Servings: 6


1/4 cup margarine
1 potato, peeled and diced
1 onion, chopped
1 pound fresh asparagus, trimmed and coarsley chopped
3 stalks celery chopped
3/4 cup half-and-half
3 tablespoons all-purpose flour
1 tablespoon soy sauce
4 cups water
1 (10.5 ounce) can condensed chicken broth
1/4 teaspoon ground black pepper
1/4 teaspoon ground white pepper
4 tablespoons chicken bouillon powder


1. Melt butter or margarine in a heavy cooking pot. Add onions and celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes.
2. Puree soup in a food processor or blender in batches. Return to pot.
3. Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.

Pan-Fried Asparagus

Prep Time: 5 minutes
Ready In: 25 minutes
Cook Time: 15 minutes
Servings: 4


1/4 cup butter
1/4 teaspoon ground black pepper
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon coarse salt
1 pound fresh asparagus spears, trimmed


1. Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

Roasted Pumpkin Seeds


1 1/2 cups pumpkin seeds
2 teaspoons melted butter (olive oil or vegetable oil work well) or 2 teaspoons melted oil (olive oil or vegetable oil work well)
garlic powder (optional)
cayenne pepper (optional)
seasoning salt (optional)
cajun seasoning (optional)


1. Preheat oven to 300 degrees F.
2. While it's OK to leave some strings and pulp on your seeds (it adds flavor) clean off any major chunks.
3. Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice.
4. Spread pumpkin seeds in a single layer on baking sheet.
5. Bake for about 45 minutes, stirring occasionally, until golden brown.

Shrimp and Asparagus

Prep Time: 20 minutes
Ready In: 50 minutes
Cook Time: 30 minutes
Servings: 8


1 pound fresh asparagus
1 tablespoon lemon juice
1 (16 ounce) package egg noodles
1 pound medium shrimp - peeled and deveined
4 cloves garlic, minced
1 pound fresh mushrooms, thinly sliced
1/2 cup extra virgin olive oil
1/2 cup grated parmesan cheese
1 cup butter
salt and pepper to taste


1. In a small saucepan, boil or steam asparagus in enough water to cover until tender, chop and set aside.
2. Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.
3. In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
4. Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
5. Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with parmesan cheese. Salt and pepper to taste. Serve immediately.

Zucchini Bread

Prep Time: 15 minutes
Ready In: 1 hour 15 minutes
Cook Time: 1 hour
Servings: 12


2 cups all-purpose flour
1 cup white sugar
3/4 teaspoon baking powder
2/3 cup vegetable oil
3/4 teaspoon baking soda
1 1/3 cups grated zucchini
3/4 teaspoon salt
3/4 teaspoon lemon extract
3/4 teaspoon ground cinnamon
2/3 cup chopped pecans
3 eggs


1. Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan. Sift together flour, baking soda, baking powder, salt and cinnamon.
2. In a large bowl, beat eggs with sugar for 10 minutes. Gradually add oil and beat for two more minutes. Mix in lemon extract, zucchini and pecans. Fold in flour mixture until evenly moistened; so not overmix. Pour batter into prepared pan.
3. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Baked Fresh Cherry Pie

Prep Time: 25 minutes
Ready In: 1 hour 15 minutes
Cook Time: 50 minutes
Servings: 8


1 recipe pastry for a 9 inch double crust pie
4 cups pitted cherries
4 tablespoons quick-cooking tapioca
1/4 teaspoon almond extract
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 cup white sugar
1 1/2 tablespoons butter


1. Preheat oven to 400 degrees F. Place bottom crust in piepan. Set top crust aside; covered.
2. In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Pour out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips!
3. Bake for 50 minutes in the preheated oven, until golden brown.

Butternut and Acorn Squash Soup

Prep Time: 20 minutes
Ready In: 1 hour 20 minutes
Cook Time: 1 hour
Servings: 8


1 butternut squash, halved and seeded
1/3 cup packed brown sugar
1 acorn squash, halved and seeded
1 (8 ounce) package cream cheese, softened
3 tablespoons butter
1/2 teaspoon ground black pepper
1/4 cup chopped sweet onion
ground cinnamon to taste (optional)
1 quart chicken broth
fresh parsley, for garnish


1. Preheat oven to 350 degrees F. Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
2. Melt the butter in a skillet over medium heat, and saute the onion until tender.
3. In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper and cinnamon until smooth. This may be done in several batches.
4. Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.

Cherry-Stuffed Acorn Squash

Prep Time: 15 minutes
Ready In: 1 hour
Cook Time: 45 minutes
Servings: 6


3 medium acorn squash
1/4 teaspoon ground nutmeg
2/3 cup dried cherries
1/2 teaspoon salt
1/2 cup packed brown sugar
1/4 cup lemon juice
1 teaspoon grated lemon peel
3 tablespoons butter or stick margarine


1. Cut squash in half; discard seeds. Place squash cut side up in two 13 in. x 9 in. x 2 in. baking dishes coated with nonstick cooking spray. Combine the cherries, brown sugar, lemon peel, nutmeg and salt; spoon into squash halves. Sprinkle with lemon juice; dot with butter. Bake, uncovered, at 350 degrees F for 45-55 minutes or until squash is tender.

Grilled Asparagus

Servings: 4


1 pound fresh asparagus spears, trimmed
1 tablespoon olive oil
salt and pepper to taste


1. Preheat grill for high heat.
2. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
3. Grill over high heat for 2 to 3 minutes, or to desired tenderness.

Herbed Spaghetti Squash

Prep Time: 5 minutes        
Ready In: 1 hour 5 minutes
Cook Time: 1 hour
Servings: 4


1 small spaghetti squash, about 2 1/4 pounds
2 1/2 tablespoons butter
2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper


1. Preheat the oven to 375 degrees F.
2. Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. 
3. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. 
4. Bake for 45 minutes, until the squash is easily pierced with a paring knife. 
5. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. 
6. Remove from the oven, uncover, and allow to cool slightly. 
7. Using a spoon, remove the seeds and discard. 
8. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.


Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

*Recipe courtesy of Emeril Lagasse

Roasted Acorn Squash and Gorgonzola Pizza

Prep Time: 15 minutes

Cook Time: 45 minutes
Ready in: 1 hour

Servings: 4 side servings


1 (1- pound) acorn squash
2 tablespoons maple syrup
1 tablespoon olive oil
1 teaspoon red pepper flakes
1/4 teaspoon salt, plus 1/4 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 pound pizza dough
1 cup shredded whole milk mozzarella
1/2 cup crumbled Gorgonzola
1 cup arugula


1. Preheat the oven to 375 degrees F.
2. Slice the squash in half from top to bottom. Scoop out the seeds. Slice the squash into 1/2 to 3/4-inch wide half-moons and place in a medium bowl. Toss the squash with the syrup, olive oil, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place the squash on a parchment-lined baking sheet. Bake the squash until tender and golden, about 20 to 25 minutes.
3. Keep the temperature on the oven at 375 degrees F. Roll out the pizza dough on a flour dusted piece of parchment paper to a 13-inch diameter. Place the pizza and the parchment paper on a baking sheet. Sprinkle the mozzarella cheese and the Gorgonzola on the pizza dough. Bake in the oven until golden and cooked through, about 25 to 30 minutes.
4. Peel the skins off the squash. Top the cooked pizza with the cooked squash. Top with arugula and the remaining 1/4 teaspoon salt and pepper. Slice and serve.


*Recipe courtesy of Giada De Laurentiis

Spiced Peach Oatmeal Muffins

Prep Time: 15 minutes
Ready In: 35 minutes
Cook Time: 20 minutes
Servings: 12


1 cup quick cooking oats
1 1/3 cups all-purpose flour
1 cup buttermilk
1 teaspoon baking soda
1/3 cup brown sugar
1 teaspoon baking powder
1/3 cup applesauce
1 1/2 cups pitted and dices fresh peaches
1/4 cup molasses
2 tablespoons white sugar
2 eggs
1/2 teaspoon ground cinnamon


1. Preheat oven to 400 degrees F. Grease muffin cups or line with paper muffin liners.
2. In a large bowl, mix together oats, buttermilk, brown sugar, applesauce, molasses and eggs. In a separate bowl, stir together flour, baking soda and baking powder. Stir flour mixture into eggs mixture, just until moistened. Fold in peaches. Spoon batter into prepared muffin cups.
3. Bake in preheated oven for 15 minutes. While muffins are baking, combine 2 tablespoons sugar and 1/2 teaspoon cinnamon. After 15 minutes of baking, remove muffins from oven and sprinkle with cinnamon sugar.

Zucchini Sticks

Prep Time: 10 minutes
Ready In: 25 minutes
Cook Time: 15 minutes
Servings: 24


2 quarts oil for frying
1/4 teaspoon salt
4 eggs
3 zucchini, quartered
1/4 cup heavy cream
3/4 cup Italian-style dry bread crumbs
1/2 teaspoon ground black pepper


1. In a heavy saucepan or deep fryer, preheat oil to 350 degrees F.
2. In a blender, mix the eggs, heavy cream, pepper and salt. Transfer the mixture to a medium bowl.
3. Slice the zucchini into pieces 2 to 3 inches long. Dip the pieces into the egg mixture, then coat them with the bread crumbs.
4. Carefully place the battered pieces in the oil and fry 3 to 4 minutes, until brown and crispy. Drain fried pieces on a paper towel. Repeat until all the slices have been fried.

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