Cookbook author shares recipes inspired by her home state of Michigan

Cookbook author shares recipes inspired by her home state of Michigan

From the mitten to the kitchen, is the culinary philosophy behind beloved television personality Gina Ferwerda’s debut cookbook, Meals From the Mitten: Celebrating the Seasons of Michigan.

The 208-page book (Story Farm, $35), available Spring 2018, shares Ferwerda’s favorite recipes while showcasing the freshest seasonal ingredients from her home state. 

The coffee table-style book is filled with 80 signature recipes by Ferwerda and accompanied by beautiful photography from her, Todd and Brad Reed, and Slow Juke Photography. Among the featured recipes in Meals from the Mitten – Michigan Cherry Salad, Individual Detroit-Style Pizzas, Gold Coast Grilled Cheese, Boating & Boarding Burgers, Blue Cheese Rimmed Bloody Mary-Tini and Pretzel Crusted Chocolate Cake.

“I have always wanted to write a cookbook that celebrates all of the fresh and local ingredients that we grow in my home state of Michigan, aka ‘The Mitten’.   Michigan is second in the nation to only California in agricultural diversity, producing more than 300 commodities. Meals From the Mitten highlights each season’s bounty with recipes designed for the home chef.”  

Cookbook author shares recipes inspired by her home state of Michigan

Gina Ferwerda is an award-winning recipe developer and photographer as well as a regular on-air personality at WZZM TV13 . She was born and raised in Michigan by a family of farmers and literally grew up eating farm to table. Ferwerda and her husband Ted own and operate several Michigan vacation resorts. 

In 2014, she launched a food blog called Boating, Boarding & Burgers. In the past three years, she has been featured on The TODAY Show Food Club, ABC The Chew, The Rachael Ray Show, NYCWFF and Good Morning America. Recently she has expanded her blogging endeavors to include food inspirations from her culinary travels, which can be found on “Nom News”. 

Teriyaki Chicken with Asparagus in a Pineapple Bowl
(Serves 2) 

1 ripe pineapple, cut in half lengthwise 

Teriyaki Chicken 
2 boneless, skinless chicken thighs 
½ teaspoon salt
¼ teaspoon freshly ground pepper 
¼ cup teriyaki sauce 
1 clove garlic, minced
8 fresh Michigan asparagus spears, cut into 2-inch pieces 

Carrot Ginger Dressing
2 cups shredded carrots 
2 tablespoons rice wine vinegar
2 tablespoon soy sauce 
Juice of 1 lemon
2 cloves garlic 
1 tablespoon fresh ginger, peeled and chopped 
¼ cup olive oil 
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 cups mixed salad greens 
¼ cup cherry tomatoes 

Scoop out the pineapple from each half. Discard the core, and cut the edible pineapple into chunks. 

Cookbook author shares recipes inspired by her home state of Michigan

Cook chicken thighs in a skillet over medium-high heat for 2 to 3 minutes, then flip and cook for 1 to 2 more minutes. Turn the heat to medium, then add teriyaki sauce, garlic, pineapple chunks, and asparagus. Cover and cook for an additional 3 to 4 minutes, or until chicken is thoroughly cooked.

While the chicken is cooking, add carrots, vinegar, soy sauce, lemon juice, garlic, ginger, oil, salt and pepper to a food processor. Pulse to combine. 

Add some of the dressing to the mixed salad greens and tomatoes, and lightly toss together. 
To serve, equally, divide the salad mixture into each pineapple bowl. Top with the chicken mixture and serve.

Rinse and dry the outside of the pineapple before cutting. 

Add cooked rice or quinoa to the chicken mixture before serving. 

Cheesy Chicken Ranch Asparagus Rollups 
(Serves 6)

Cheddar Cheese Crisps 
8 ounces freshly shredded cheddar cheese 

4 ounces cream cheese, softened 
2 teaspoons dry ranch seasoning 

6 steamed asparagus spears, seasoned with oil and lemon-pepper

1/2 cup cubed & cooked chicken 

Preheat oven to 350ºF. Line a baking sheet with a silicone mat or parchment paper.

Place 1/4 cup of shredded cheese on the baking sheet, form into a round and gently pat down. Repeat this process for the remaining cheese, keeping space between each round. Bake for 4-5 minutes, then cool for at least 5 minutes before removing. Lift each round with a spatula. 

Mix together cream cheese and dry ranch seasoning, set aside until ready to assemble. 

Spread 1 teaspoon of ranch cream cheese to a cheese crisp. Add some chicken, then an asparagus spear, and roll up. Place seam side down on a serving platter. Repeat with the remaining cheese crisps.

Add different cheeses & meats to this recipe: 
Havarti Dill & Sopressata 
Swiss & Turkey 
Smoked Gouda & Rosemary Ham
Horseradish Cheddar & Pastrami 

Cookbook author shares recipes inspired by her home state of Michigan

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