Vegetarian Chili Using Our Smokey Chipotle Salsa

Here is a recipe that will keep you warm. I came up with this recipe using our Smokey Chioptle Salsa. It's quick, easy and super tasty. I hope you like it. Lori LaClair

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Butternut Squash Soup

Ah soup! Savor fall flavors with this Butternut Squash Soup from A Matter of Taste.

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Cooks’ House Does Market Fresh

Nice article about the Cooks' House co-owner/chef Eric Patterson's venture to the farmers market. "Really meander up and down and see what looks good to you," he's quoted in the article. "But it and figure out what to do with it later." Includes recipes full of autumn flavor.

Four Soups

Chef Myles Anton entertained a full house Thursday night at the first class of the "Soup to Nuts" cooking series offered by Left Foot Charley winery. Deftly whipping up four delicious soups while passing along his methods for doing so, Trattoria Stella's executive chef blended humor, technique and his penchant for "matching foods," as in, using parsnips instead of carrots in a chicken soup because "white goes with white." He can put together whatever he wants, because it all tasted great, including his surprise soup in honor of the night, Riesling Apple. Rounding out the evening were three wines from Left Foot Charley, the 2006 Pinot Grigio, 2006 Riesling and Murmur 2006. Chef Anton kindly agreed to let us share his recipes here.

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Michigan Shrimp Gumbo a la Eric Villegas

Chef Eric Villegas shared this delicious recipe at the Epicurean Classic earlier this month. Demonstrating his mantra to think globally, but buy and eat locally, Eric added Michigan shrimp, smoked whitefish and a dash of "Lake Effect" for his own Michigan take on gumbo. Hearty and packed with flavor, it'd make a great meal for a cool fall evening. What soup or stew is your favorite for fall?

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Maggie Long - A Meal Inspired by the Garden’s Bounty

Maggie Long, group chef for Mission Management, presented this delicious menu to a full house at the Epicurean Classic Friday afternoon. Her career includes cooking for such fine restaurants as Stafford's Bay View Inn and The Moveable Feast in Ann Arbor. Notice all of the ingredients used that you can get right from your own garden or CSA. The menu celebrates end-of-summer flavors, Maggie explained, and she grouped foods that she thought sounded good together. The recipes aren't available elsewhere, but she readily agreed to share them on Up North Foodies. Thanks Maggie!

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