Living in the Great Lakes region of the Midwest can be paradoxical at times. Its greatest charm is also the source of its greatest annoyances: the seasons.
Watch Midwesterners curse the elements as they scrape their windshields during a harsh, endless winter. Then watch them wander into the forest with a renewed sense of wonder every spring, hunting for morels to roast over an open fire. This love-hate relationship with the elements always comes with a silver lining: amazing local food.
There’s no one correct way to offer vegetarian options on your menu. Forward-thinking chefs are not only putting the focus on fresh, flavorful vegetables but are taking the time to walk in a vegetarian’s shoes, and even getting creative with “fake meat.”
Some big, some small, some new, some tried and true…all delicious. These menu items, ingredients, techniques, pieces of equipment and dining initiatives are getting chefs and cooks majorly stoked to be in the kitchen.
This recipe keeps a veggie patty in its whole form, as a substitute for the traditional ham or Canadian bacon. In place of an English muffin, it’s zucchini, all drizzled with sundried tomato Hollandaise sauce....More
Spicy black bean and poblano enchiladas: This recipe incorporates diced black bean patties instead of the traditional braised pork or chicken thigh. Add a cool salsa and no one will miss the meat....More
It's called lazy morning muesli but the ingredients are actually pretty energizing: walnuts, apples, sunflower seeds, yogurt...it sounds like a revved up morning instead in this recipe from California Walnuts....More