Follow Us On
Past Featured Recipe
Fresh-Pickin' Raspberry Chicken
Featured Spring-July or Fall-September Michigan Produce:
Storage tip: Store around 32° F. Even with ideal storage conditions use raspberries quickly (within 5 days) for best quality.
For 50 Servings
|12 ½ cups||Fresh Raspberries|
|1 cup and 2 teaspoons||Sugar|
|2 tablespoons and
|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|
- Over low heat, combine raspberries, sugar, salt in a small saucepan.
- 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.
- Combine chicken and balsamic vinegar in a bowl. Cover and place in fridge.
- Add oil to large skillet over high heat. Add onion, chile pepper and garlic.
- Sauté for 3 to 5 minutes, stirring occasionally.
- While sautéing, evenly coat chicken with flour.
- Carefully place chicken in simmering pan, lower the heat to medium, and let it cook for 10 minutes on each side.
- Place chicken on clean platter and drizzle with raspberry sauce.
Eggplant with Peanut Sauce
Featured Mid-July through Mid-September Michigan Produce:
Storage tip: Store this chill-sensitive crop at 50-54° F and use within 14 days.
For 50 Servings
|8 cloves||Garlic, minced|
|1/3 cup||Ginger (fresh)|
|20 stalks||Green onion|
|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|
- Peel and mince the garlic and ginger. Set aside.
- Clean and slice green onion, separating the green (for garnish) and white parts. Set aside.
- Clean and cut the eggplant into ¼ inch cubes. Set aside.
- Heat oil in a frying pan.
- Combine and sauté garlic, ginger, thinly sliced white part of the green onion, and red pepper flakes. Add eggplant and cook until tender.
- Add peanut butter, hoisin, soy sauce, and broth to previous ingredients. Heat thoroughly.
- 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.