Tuesday, September 21, 2010

MI Food Day: Mid-September

The main goal of this blog is to show readers how easy it is to eat local food. Here’s my menu for mid-September meals.

Breakfast: Spelt, zucchini, and walnut muffins and Honey Crisp apple.

Lunch: Heirloom tomato and fresh basil bruschetta with a drizzle of Cherry Republic cherry balsamic vinegar reduction, local goat cheddar, and deviled eggs.

• Pasta with the following Michigan grown products: home-canned tomatoes, roasted garlic, Serrano pepper, edamame, and shallots.
• Stone House multi-grain bread
• Michigan wine – Pennisula Cellars 2006 Select Reisling
• Cookies from Daily De-lish (purchased at the Fulton St. Farmers Market).

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