Roasted Cabbage with Warm Walnut Dressing

Roasted cabbage – caramelized and slightly crispy on the edges – is a way to mellow and sweeten cabbage. The warm walnut dressing is hearty enough for the flavor of cabbage. Be daring: serve with crumbled Maytag blue cheese.

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Tony Talks: Week 4

Thank you to everyone who came to the Taste of Michigan Festival – customers, visitors, vendors, and staff – and family!

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Romanesco Broccoli

A member of the Brassica family (think not only broccoli and cauliflower, but also turnips, mustard, kohlrabi, Brussels sprouts, collards and kale, to name a few), this tasty bright green vegetable looks as if it was beamed out of Star Trek due to the repeating symmetrical patterns that resemble a fractal.

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Tony Talks: Week 3

This Saturday is our Annual Taste of Michigan at Simply Fresh Market. I’m always looking for Michigan farmers, Michigan organic produce and products, and Michigan artisan foods.

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Skillet Apples with Cider Glaze

A relatively simple dessert using autumn’s bounty of apples and apple cider. Choose any firm good cooking or pie apple, such as Empire, Granny Smith, Honeycrisp, SweeTango, Spitzenberg, McIntosh, Jonagold, or Empire. Avoid those considered best for applesauce, unless you want to make applesauce in the skillet.

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