We feature recipes in our guides and are always looking for more ways institutions can highlight Cutlivate Michigan foods on the menu!
|Featured Food||Recipe Name||Month/Year|
|Cherries||Tart Cherry Pancake Bars||Winter 2016|
|Eggs||Mini Bacon & Egg Quiche||Spring 2017|
|Stone Fruit||Nectarine & Peach Smoothies (w/ bonus classroom activity)||Summer 2017|
|Salad Greens||From-Scratch Salad Dressings||Fall 2017|
|Cabbage||Gingered Cabbage Salad||Winter 2017|
|Onions||Crispy Sweet Onions||Spring 2018|
|Onions||Kimchee Slaw||Spring 2018|
|Onions||Lentil Soup||Spring 2018|
|Onions||Curried Onion and Apple Soup||Spring 2018|
|Berries||Arctic Berry Dessert||Summer 2018|
|Celery||Celery Caesar Salad||Fall 2018|
|Beets||Roasted Gold Beet Salad||Winter 2018|
Help Build the Recipe Box!
Submit your favorite institutional scale recipes for our featured foods! Recipes selected for inclusion in our product guides or social media posts will feature the institution that submitted them and can be a great way to show off the work your food service staff is doing!
We request that recipes submissions meet the following requirements:
- Institutional scale (25-50 servings or more)
- Include dietary/nutrition information, if available
- When possible, include USDA school meal serving/portion guidelines
- If you have them, share some photos of the finished recipe, your staff using the product, or the product in its raw state!