Making Michigan Recipes Work
Making Michigan Recipes Work is a collection of resources for institutional food service professionals to learn handling and culinary skills specific to fresh, Michigan produce.
Guides and Resources
- Making Michigan Recipes Work from Menu to Tray (PDF)
- Standard Operating Procedures for Michigan Produce (PDF)
- Seasonality (PDF)
- Storing Farm Fresh Produce (PDF)
- Culinary Terms (PDF)
- Knife Skills (PDF)
- Washing Techniques (PDF)
- Produce Yield Maximization (PDF)
- Getting Creative with Culinary Techniques (PDF)
- Poster - Cafeteria Taste Teste Survey (PDF)
Recipes
- Michigan Fruit & Veggie Dip (PDF)
- Michigan Salad (PDF)
- Purple Monster Smoothie (PDF)
- Roasted Fall & Winter Vegetable Medley (PDF)
- Stop light Pepper & Bean Soup (PDF)
- Fruit & Yogurt Parfait (PDF)
Videos
(Links go to videos on the MFIN YouTube page.)
- Introduction
- Why Michigan Recipes?
- Handling Fresh Produce from the Farm
- Basic Knife Skills and Mirepoix
- Making Vertical Veggies Using Your Sectionizer
- Michigan Fruit & Veggie Dip
- Michigan Salad
- Roasting Veggies - Fall and Winter Crops
- Stoplight Pepper & Bean Soup
- Fruit & Yogurt Parfait
These resources were developed by MSU Extension, in partnership with Cultivate Michigan.
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