ROASTED MICHIGAN SQUASH BISQUE

ROASTED MICHIGAN SQUASH BISQUE

INGREDIENTS Michigan Squash | 3-4 cups roasted and mashed Butter |  1 stick Onion Diced | 1 medium Celery Diced | 2 ribs Flour | 1/2 cup Vanilla Extract | 1 tbsp Chicken Stock | 1/2 gallon Apple Juice or Cider | 1 cup Nutmeg | to taste Ginger | to taste Cinnamon | to taste Brown Sugar Continue reading

HENRY FORD VILLAGE IS HONORED FOR THEIR PASSION FOR WELLNESS

HENRY FORD VILLAGE IS HONORED FOR THEIR PASSION FOR WELLNESS

Henry Ford Village has been honored with the prestigious NuStep® Pinnacle Award, recognizing the organization’s commitment to promoting wellness within the community. NuStep®, an Ann Arbor-based recumbent cross trainer manufacturer, awards the Pinnacle Award to senior living communities that have the best whole-person wellness-lifestyle programs and culture. During the community’s Continue reading

CRAB-STUFFED PORTABELLA MUSHROOMS

CRAB-STUFFED PORTABELLA MUSHROOMS

INGREDIENTS: 1 pound crab meat lump 1/2 cup bread crumbs 1 egg beaten 1 tablespoon dijon mustard 2 tablespoons mayonnaise 1 teaspoon old bay seasoning 1 tablespoon parsley 1/4 cup roasted red pepper dice 4 portabella mushroom caps olive oil shredded asiago cheese to taste DIRECTIONS: Preheat oven to 350. Continue reading

Recipe of the Month: PORK MARSALA

Recipe of the Month: PORK MARSALA

INGREDIENTS: 4 4 -ounce pork fillets (4-5 oz each) 1 teaspoon olive oil 1 clove garlic, minced 1 large tomato, seeded and chopped (1 cup) 6 ounces fresh small mushroom caps 1/3 cup dry Marsala wine 2 tablespoons tomato paste 2 tablespoons chopped fresh basil 1/8 teaspoon white pepper 1 Continue reading