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Recipes

Recipe Box!

We feature recipes in our guides and are always looking for more ways institutions can highlight Cutlivate Michigan foods on the menu!!

Click the link below to check out our full recipe book or take a quick look at some recipes also available through our recipe box!

Cultivate Michigan Recipe Book

Featured FoodRecipe NameMonth/Year
BeefBeef and Bean Tamale PieSpring 
Beef Beef StewSpring  
Beef Beef Stir Fry Spring  
Beef Beef Mushroom StroganoffSpring  
Beef Beef Chili  Spring  
Beets Roasted Gold Beet SaladWinter
BeetsBeet BurgerWinter
BeetsRoasted Root Vegetable HashWinter
BeetsLocal Harvest BakeWinter
BeetsMagenta Root SlawWinter
BerriesArctic Berry DessertSummer
BerriesCold Beet Salad with Raspberries Summer
Berries Berry Chicken Salad  Summer 
CabbageGingered Cabbage Salad Winter
CarrotsWhite Bean Hummus with Summer Garden Vegetables Summer
CarrotsRoasted Carrots with Cinnamon and Orange Summer
CeleryCelery Caesar SaladFall
CeleryCrunchy Apple Salad Fall 
CherriesCherry-Walnut VinaigretteWinter
CherriesCherry Butternut Squash Stuffing Winter 
CherriesCarrots with CharacterWinter 
Cherries Dried Cherry Muffins Winter 
Cherries Fire-roasted Corn and Cherry SalsaWinter 
CherriesTart Cherry Pancake Bars Winter
Dry BeansSeante Bean Soup Winter
Dry BeansBean SalsaWinter
Dry BeansWhite Bean HummusWinter
Dry BeansBlack Bean MuffinsWinter
Dry BeansBurritos de Camote y Frijol NegroWinter
Dry BeansCowboy CaviarWinter
Dry BeansSweet Potato and Black Bean BurritosWinter 
EggsBacon & Egg Quiche Spring
OnionsCrispy Sweet Onions Spring
OnionsKimchee Slaw Spring
Onions Lentil Soup Spring
Onions Curried Onion and Apple Soup Spring
Onions Sheet Pan Chicken DinnerSpring 
Salad GreensFrom-Scratch Salad Dressings Fall 
Stone FruitNectarine & Peach Smoothies (w/ bonus classroom activity)Summer 

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!

Click here to submit your favorite recipes!