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)
• Stoplight 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.