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Past Featured Recipe

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Fresh-Pickin' Raspberry Chicken

 

Featured Spring-July or Fall-September Michigan Produce:
 Raspberries

Storage tip: Store around 32° F. Even with ideal storage conditions use raspberries quickly (within 5 days) for best quality.

Ingredients

For 50 Servings

12 ½ cups Fresh Raspberries
1 cup and 2 teaspoons Sugar
2 tablespoons and
¼ teaspoon 		Salt
1 ½ cups Water
50 Boneless, skinless chicken breast halves
6 ¼ Balsamic vinegar
12 medium White onions, chopped
8 Yellow Chile Pepper, chopped
5 Cloves garlic, minced
4 cups Canola oil
12 cups Self-rising flour

Directions

  1. Over low heat, combine raspberries, sugar, salt in a small saucepan.
  2. Add water just before it starts to simmer and bring it to a simmer. Allow sauce to reduce (about 5 minutes.) Use a wooden spoon to crush up some of the raspberries and bring it all together. When mixture begins to bubble, remove pan from heat and set to the side.
  3. Combine chicken and balsamic vinegar in a bowl. Cover and place in fridge.
  4. Add oil to large skillet over high heat. Add onion, chile pepper and garlic.
  5. Sauté for 3 to 5 minutes, stirring occasionally.
  6. While sautéing, evenly coat chicken with flour.
  7. Carefully place chicken in simmering pan, lower the heat to medium, and let it cook for 10 minutes on each side.
  8. Place chicken on clean platter and drizzle with raspberry sauce.

 

Eggplant with Peanut Sauce 

 

Featured Mid-July through Mid-September Michigan Produce:
 Eggplant

Storage tip: Store this chill-sensitive crop at 50-54° F and use within 14 days.

Ingredients

For 50 Servings

8 cloves Garlic, minced
1/3 cup Ginger (fresh)
20 stalks Green onion
13 pounds Eggplant
¾ cup Canola oil
3 Tablespoons Red pepper flakes
4 cups Chicken broth
¾ Tablespoon Soy sauce
¾ Tablespoon Hoisin sauce
2 cups Peanut Butter

Directions

  1. Peel and mince the garlic and ginger. Set aside.
  2. Clean and slice green onion, separating the green (for garnish) and white parts. Set aside.
  3. Clean and cut the eggplant into ¼ inch cubes. Set aside.
  4. Heat oil in a frying pan.
  5. Combine and sauté garlic, ginger, thinly sliced white part of the green onion, and red pepper flakes. Add eggplant and cook until tender.
  6. Add peanut butter, hoisin, soy sauce, and broth to previous ingredients. Heat thoroughly.
  7. Garnish with thinly sliced green part of the green onion. Served as is, or if desired, lay over a bed of rice, couscous, or quinoa.