Get Set for Spring with these Recipes
Last Updated March 01, 2016
Welcome spring with recipes for a Michigan salad, trout with spring vegetables and morel and asparagus toast
Grilled Rainbow Trout with Spring Vegetables
Recipe by Executive Chef Brandon Johns from The Grange in Ann Arbor
Spring Morel and Asparagus Toast
Recipe by Chef Kelli Lewton Secondino of Purefood2U in Royal Oak
Green Goddess Pea Shoot Salad
Recipe by Chef Maggie Long of Avalon Cafe and Kitchen in Ann Arbor
Michigan Spring Chicken Salad
Recipe by Chef John Piazza, Culinary Arts Program Director at Dorsey Schools Culinary Academy
