Recipe Developer Gina Ferwerda joined us today to share her recipe for Irish Beer Cheese Soup!

JALAPEÑO IRISH BEER CHEESE SOUP

Serves 4-6

Ingredients

1½ cups chicken broth
1½ cups heavy cream
½ tablespoon House Seasoning (pinches of salt, pepper, granulated garlic, onion, and smoked paprika, to taste)
½ cup chopped onion
½ cup diced carrots
4 tablespoons butter
4 tablespoons flour
12 ounces craft beer
½ cup grated Parmesan cheese
8 ounces shredded sharp white cheddar cheese
8 ounces shredded Gouda cheese
2 tablespoons diced jalapeños
1 cup cooked and chopped corned beef or pastrami

Garnish

4 slices cooked bacon, chopped
House-seasoned croutons
Chives

Directions

In a saucepan over medium-high heat, whisk together chicken broth, heavy cream, and House Seasoning. Bring to a simmer, then reduce heat to low and keep warm.

Add onions and carrots to saucepan and cook over medium heat until translucent, 4 to 5 minutes. Add butter and melt, then add flour and cook for 1 to 2 more minutes. Whisk in beer and cook for 2 to 3 more minutes. Slowly whisk in the warm broth-and-cream mixture. Continue to cook and whisk until soup is thickened. Reduce heat to low, then add cheeses and stir to thoroughly combine. Fold in jalapeños and chopped meat, and keep warm until ready to serve.

For more from Ferwerda visit, nomnews.com.

This meal is as versatile as it is delicious! Gina Ferwerda, recipe developer and cookbook author shows us how to make her Fall Harvest Salad.

Fall Harvest Salad

ROASTED VEGGIES

• 1 cup peeled and cubed kohlrabi or turnips or radish
• 1 cup peeled and cubed beets
• 1 cup peeled and cubed sweet potato
• 3 tablespoons avocado oil
• 1 1/2 tablespoons house seasoning

SESAME GINGER DRESSING

• 1/4 cup rice wine vinegar
• 2 tablespoons soy sauce
• 1/2 teaspoon sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon toasted sesame oil
• 1/4 cup avocado oil
• 2 cups chopped kale
• 2 cups mixed greens
• 1 cup cooked quinoa
• 1/4 cup feta cheese crumbles
• Roasted Pepitas (recipe below)

Preheat oven to 400ºF.

PREPARE VEGGIES

Add 3 sheets of aluminum foil to a baking sheet. Add cubed kohlrabi, beets and sweet potato to each piece of foil. Season with oil and seasonings, then roast for 15-20 minutes or until fork tender. Remove from the oven and set aside. (I like to keep the veggies separate while roasting; otherwise, the beets will turn the rest pink.)

MAKE DRESSING

In a small bowl, mix together vinegar, soy sauce, sugar, garlic, ginger and red pepper flakes. Drizzle in oils and whisk to emulsify the dressing. Set aside until ready to assemble.

Add 2 tablespoons of dressing to kale and massage well to soften the kale.

ASSEMBLE

Add kale and mixed greens to a large salad dish.  Add the roasted kohlrabi, beets and sweet potato, then top with quinoa. Drizzle on some dressing and sprinkle with feta cheese crumbles. Add roasted pepitas, if desired  

ROASTED PEPITAS

• 1/4 cup raw pumpkin seeds (pepitas)
• 2 teaspoons oil
• 1/8 teaspoon salt
• 1/8 teaspoon ground ginger

Preheat oven to 350ºF.

Mix seeds, oil and seasoning together. Please seasoned seeds on a baking sheet and roast for 12-15.

For more recipes from Ferwerda visit, nomnews.com.

Asparagus Stuffed Chicken Breast with an Heirloom Caprese Salad (Serves 4)

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon house smoked seasoning
• 1/4 cup fresh pesto (recipe below)
• 8 fresh asparagus spears, trimmed to 5-6” in length
• 1/4 cup shredded smoked gouda cheese
• 2 tablespoons grated parmesan cheese
• 2 tablespoons canola oil
• 2 tablespoons butter

Directions:

• Preheat oven to 400º-F.
• Slice chicken breasts in half, lengthwise, almost all the way through the center, and lay flat. Evenly sprinkle house seasoning over both sides of the butterflied chicken breasts. Evenly spread the pesto on the inside of each breast, followed by 2 asparagus spears. Sprinkle cheeses over top, then roll up each breast. Secure with toothpick, if necessary.
• Melt oil and butter in a cast iron skillet over medium heat. When the skillet is hot, add the stuffed chicken breasts. Cook for 1-2 minutes on each side. (Remove toothpicks now, if added, and place chicken seam-side down in skillet.) Transfer chicken to oven and bake for 12-15 minutes, or until chicken is completely cooked.
• Remove chicken and let rest. Serve with Heirloom Caprese Salad.

Heirloom Caprese Salad

Ingredients:

• 2 large heirloom tomatoes, cut into 3/4-inch slices
• 8 ounces fresh mozzarella, sliced 1/2-inch thick
• 2 tablespoons fresh pesto (recipe below)
• Fresh basil leaves, for garnish

Directions:

ASSEMBLE

Layer tomato and mozzarella slices on a platter. Drizzle pesto over slices and garnish with fresh basil.

• Pesto
• 1 1/2 cups fresh basil leaves
• 2 garlic cloves
• 1 cup olive oil
• 1/2 cup grated Parmesan cheese
• Juice and zest of 1 lemon
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

ASSEMBLE

Add all pesto ingredients to a food processor and process for 2 to 3 minutes. Scrape down the sides of the processor, as necessary. Taste and add extra salt and pepper, if desired.

Cover and refrigerate any leftover pesto.

NOTE

Add a splash of balsamic vinegar or glaze, red wine vinegar or a squeeze of fresh lemon over this entire dish just before serving.

For more from Gina visit her website, Facebook and Instagram.

Wondering what to do with all of your heirloom tomatoes? Make my Caprese Burger! Gina Ferwerda, recipe developer and cookbook author shares her recipe!

Caprese Burgers with Pistachio Pesto & Blueberry Balsamic Drizzle

Blueberry Balsamic Drizzle

• 1 cup balsamic vinegar
• ½ cup freshly mashed blueberries
• ¼ cup brown sugar
• Pistachio Pesto
• 2 cups fresh basil leaves
• 2 tablespoons pistachio nuts
• 2 cloves garlic
• ½ cup olive oil
• ½ cup grated Parmesan cheese

Patties

• 2 pounds freshly ground chuck (80/20)
• Kosher salt
• Freshly ground pepper
• 6 hamburger buns or English muffins, split
• 6 (¼-inch) slices heirloom tomatoes
• 6 (¼-inch) slices fresh mozzarella
• 1½ cups frisee lettuce

MAKE BALSAMIC DRIZZLE

In a medium saucepan, add vinegar, blueberries and sugar. Cook over medium-high heat for 10 to 12 minutes, or until mixture reduces by half. Remove from heat and set aside.

Prepare the grill for direct cooking over medium-high heat.

MAKE PESTO

Place all pesto ingredients in a food processor and process until well-blended. Set aside.

MAKE PATTIES

Gently shape ground chuck into 6 patties of equal size and thickness (or 12 small sliders). With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. Cover and refrigerate until ready to grill.

Grill patties over direct medium-high heat, with the lid closed as much as possible, for 4 to 5 minutes. Turn patties over and grill an additional 4 to 5 minutes. During the last minute of cooking, place the buns cut-side down on the outer edges of the grill to toast lightly. Remove buns and patties from grill.

ASSEMBLE

Spread pesto over all cut sides of buns. On each bun bottom, add equal amounts of frisee and a patty. Top each patty with a tomato slice, followed by a mozzarella slice. Drizzle balsamic over mozzarella, then add bun tops.

NOTE

When blueberries aren’t in season, feel free to substitute with strawberries, cherries or any seasonal fruit.

For more from Ferwerda visit her website, Facebook and Instagram.

Grilled Cherry-Chipotle Pork Tenderloin with Cherry Salsa (Serves 4)

This is an easy yet impressive recipe for summer if you don’t have a lot of time. Gina Ferwerda, recipe developer and cookbook author says, you can marinate this ahead of time and when you are ready to grill, this dish can be ready in less than 30 minutes. If you’re looking for a go-to salsa, this is her favorite recipe, whether or not you have fresh cherries. The adobo sauce is spicy, but brown sugar and cherries tone it down. 

Ingredients:

1 whole pork tenderloin (approximately 1 pound) 

Marinade

• ½ cup vegetable oil 
• ½ cup tart Montmorency cherry juice
• ¼ cup brown sugar 
• Juice and zest of 2 limes
• 2 cloves garlic, minced  
• 2 tablespoons adobo sauce 
• 1 teaspoon salt

Cherry Salsa

• 6 vine-ripened tomatoes, cored (or 28 ounces canned tomatoes) 
• ½ small onion, peeled (¼ cup) 
• 1 small jalapeño, trimmed and seeded 
• 2 cloves garlic
• ¼ cup fresh cilantro, plus extra for garnish
• 2 tablespoons red wine vinegar
• 2 teaspoons sugar
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon House Seasoning (salt, pepper, garlic, onion and smoked paprika)
• 1 cup sweet cherries, pitted and divided use
• Trim any fat or silverskin from the pork.

MAKE MARINADE

In a small bowl, mix together all marinade ingredients. Reserve 2 tablespoons of marinade, and pour the rest over the pork tenderloin in a resealable bag. Refrigerate the bag for at least 2 hours, or up to 12.   

MAKE SALSA

Add all Cherry Salsa ingredients, except for ½ cup of the sweet cherries, to a food processor. Roughly chop the reserved cherries and set aside. Process the salsa ingredients for 20 to 30 seconds. Pour the salsa into a small bowl, then mix in the remaining chopped cherries. Cover and refrigerate until assembly.  

PREPARE PORK

Preheat grill to medium-high heat. 

Remove pork from marinade, and discard used marinade. Grill pork for 12 to 15 minutes, turning halfway through. Brush the pork with the reserved 2 tablespoons of marinade while grilling. Remove from grill, lightly tent with foil and let rest for 5 to 10 minutes before slicing. (Internal temperature should reach 145ºF for a slight pink inside or up to 160ºF for well-done.) 

ASSEMBLE

Place pork on a cutting board and cut into desired slices. Sprinkle cut slices with Smoked House Seasoning. Drizzle ½ cup cherry salsa over pork, and garnish with fresh cilantro. 

NOTE

1 cup sweet cherries = approximately 20 cherries 

Salsa makes approximately 3 cups. 

Oven-roasting instead of grilling: Heat a cast-iron skillet to medium heat and add marinated pork tenderloin. Cook for 1 minute each side, or until browned, then transfer to oven at 400º F for 20 to 30 minutes.

For more from Gina visit her website, Facebook and Instagram.

This is the perfect fruit salad to accompany and add summer freshness to any meal. Here’s the recipe from Gina Ferwerda, recipe developer and cookbook author.

Grilled Fruit Salad (serves 6 to 8)

Grilled Fruit ingredients:

• 2 tablespoons canola oil
• 1 tablespoon cherry balsamic vinegar (or white balsamic)
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper
• 3 fresh peaches, halved and pitted
• 3 fresh plums, halved and pitted
• 3 fresh nectarines, halved and pitted

Icing ingredients:

• ¼ cup powdered sugar
• 1 tablespoon water
• Juice of 2 limes, divided use
• 1 cup fresh strawberries, hulled
• ½ cup fresh blackberries
• ½ cup fresh raspberries
• ½ cup fresh sweet cherries, pitted
• ½ cup fresh blueberries

Fresh mint leaves, to garnish

Preheat grill to medium-high heat.

PREPARE GRILLED FRUIT

In a small bowl, whisk together oil, honey, vinegar, salt and pepper. Brush over halved stone fruit.

Place fruit, cut-side down, on grill. Grill for 3 to 4 minutes on each side.

MAKE ICING

In a small bowl, whisk together powdered sugar, water and the juice of 1 lime.

ASSEMBLE

Add all fruit to a large serving bowl. Top fruit with juice of remaining lime, then drizzle with icing. Garnish with mint leaves.

For more from Gina visit her website, Facebook and Instagram.

Need a great potato salad recipe for your next cookout? Gina Ferwerda, recipe developer and cookbook author adds tons of pickled veggies to her classic potato salad for an added kick. You will love this recipe if you love anything pickled. 

Pickled Potato Salad

Ingredients:

• 5 lbs red skinned potatoes, cubed 
• Salt 
• 1 1/2 cups mayonnaise
• 1 tablespoon mustard 
• 1 cup diced celery
• 1/2 cup diced onion
• 1/4 cup diced radish
• 2 teaspoons house seasoning (salt, pepper, granulated garlic, onion and smoked paprika)
• 1 teaspoon Michigan cherrywood smoked seasoning (smoked salt, dill weed, rosemary, garlic)
• 1 cup chopped pickled veggies (dill relish, asparagus relish, banana peppers, cocktail onions)
• 6 hard-boiled eggs, peeled and roughly chopped
• Garnish
• Smoked paprika 
• Scallions or chives 

Directions:

1. Place potatoes in a large pot of salted, cold water and bring to a boil.

2. Once the potatoes come to a boil, set the timer for 5 minutes. Start checking the potatoes at 5 minutes just to make sure they don’t overcook and become mushy, they’ll take anywhere from 5-10 minutes.

3. Remove the potatoes when they are fork tender, the fork should easily go into the potato but not make the potato fall apart. The timing all depends on the size of the cubed potatoes and the potato variety. 

4. Drain potatoes and rinse with cold water, set aside. 

5. In a large bowl, mix remaining ingredients together.

6. Once the potatoes have cooled, gently fold them into the mayonnaise mixture.

7. Refrigerate for at least one hour. When ready to serve, sprinkle on some smoked paprika and chives. 

For more from Gina visit her website, Facebook and Instagram.

Gina Ferwerda, recipe developer and cookbook author shares a recipe with us today that she says she loves for breakfast, brunch, or dinner. It is a versatile dish that is great anytime of the day. The addition of Harissa adds a level of flavor that elevates this simple recipe to a whole new level. She says she loves to serve this with crusty bread.

HARISSA SHAKSHUKA (Serves 6)

Active Prep Time 15 Minutes

Cook Time 30 Minutes

INGREDIENTS:

• 2 tablespoons olive oil
• 1 cup onion, diced
• 1 cup red bell pepper, diced
• 2 large garlic cloves, minced
• 1 (15-ounce) can tomato sauce
• 1 (14.5-ounce) can fire-roasted tomatoes, diced
• 1/3 cup Harissa 
• 1 teaspoon kosher salt
• 1 teaspoon cumin
• 1/2 teaspoon black pepper, freshly ground
• 1/2 teaspoon smoked paprika
• 3/4 cup parmesan cheese, freshly shredded
• 6 large eggs

Garnish:

• 1/4 cup fresh cilantro, chopped
• 1/4 cup feta cheese, crumbled
• 1 teaspoon smoked red pepper flakes

DIRECTIONS:

1. Add olive oil, onions and peppers to a large saucepan or Dutch oven and cook over medium-low heat for 5 minutes, or until translucent. Add garlic and cook for 30 more seconds, stirring continually. Add tomato sauce, diced tomatoes, Harissa, salt, cumin, pepper and smoked paprika. Stir together and cook for 15 minutes.

2. Using the back of a spoon, make a well and add 2 tablespoons of shredded parmesan cheese. Press cheese into the well and crack one egg into the cheese well. Repeat the same step for the remaining cheese and eggs. Continue to cook for an additional 7-10 minutes, or until whites are set and yolks are runny. Garnish with fresh cilantro, feta cheese and red pepper flakes.

CHERRY PINEAPPLE PROSECCO MARGARITA (Serves 1)

INGREDIENTS:

• Fresh lime wedges
• Lime salt, for rimming
• 2 ounces tart cherry juice
• 2 ounces reposado tequila
• 1 ounce triple sec
• 2 ounces freshly squeezed pineapple juice
• 1/2 ounce freshly squeezed lime juice
• Prosecco
• Freshly cubed pineapple
• Fresh black cherries, pitted

DIRECTIONS:

Rub the rim of the glass with the wedges and roll half of the glass in the salt. Place a few ice cubes into cocktail glasses. Shake the cherry juice, tequila, triple sec, pineapple juice and lime juice with ice in a cocktail shaker then carefully pour into the glass. Top with some Prosecco and garnish with a pineapple and cherry skewer. 

For more from Gina visit her website, Facebook and Instagram.

It’s like the classic Green Bean Casserole, but with a modern twist!

Gina Ferwerda, recipe developer and cookbook author swaps out the green beans and adds in Michigan Asparagus, evening topping it with crispy asparagus shavings instead of fried onions. Here’s how she makes this cheesy and yummy side dish:

Fried Asparagus Ribbons Ingredients:

• Peanut or canola oil (for frying)
• 2 cups asparagus shavings
• 1 cup milk
• 2 cups flour
• 1 teaspoon pepper
• 1 teaspoon smoked paprika
• 1 teaspoon granulated garlic
• 2 teaspoons salt, divided

Cheesy Asparagus Casserole Ingredients:

• 2 pounds fresh Michigan asparagus, cut into bite-size pieces
• 6-8 slices bacon, cut into bite-size pieces
• 4 tablespoons butter
• 1/2 cup chopped onions
• 8 ounces chopped button mushrooms
• 1 minced garlic clove
• 4 tablespoons flour
• 2 ounces cooking sherry (optional)
• 1 cup chicken stock
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup grated parmesan cheese
• 2 cups shredded Smoked Gouda cheese

Directions:

1. Preheat oven to 350ºF.

2. Place asparagus ribbons in a bowl and cover with milk. Let soak for 15 minutes.

3. Fill a large stockpot 2/3 full with salted water and bring to a boil. Add cut-up asparagus and blanch for 1-2 minutes, then plunge beans into an ice bath to stop the cooking process. Drain and set aside.

4. In a large skillet, add bacon and cook over medium heat for 8-10 minutes. Remove bacon with a slotted spoon and place on a paper towel to drain.

5. Add butter, onions, mushrooms, and garlic to a large skillet over medium heat and cook for 5 minutes, or until the mushroom liquid starts to reabsorb. Add flour and cook for another 1-2 minutes. Add sherry and cook for 1 minute, constantly stirring. Stir in chicken stock and heavy cream. Cook until it thickens, then add seasoning and Parmesan cheese.

6. Gently fold asparagus and bacon into the mixture and stir until everything is well-incorporated. Add asparagus mixture to a greased baking dish then top with shredded cheese. Bake for 25-30 minutes, or until bubbly.

7. For the asparagus ribbons, add the oil to a deep, heavy pot 2-3 inches deep. Heat oil to 350ºF.

8. Whisk together the flour, pepper, granulated garlic, smoked paprika, and 1/2 teaspoon of the salt in a large bowl. Dredge the asparagus spears in the flour mixture and then carefully add the spears to the hot oil, making sure they do not clump together. Fry for 3-4 minutes, turning as needed until golden brown and crisp. Drain on paper towels. Sprinkle the remaining 1/2 teaspoon of salt over hot spears.

9. Remove the casserole from the oven and top with Fried Asparagus Ribbons.

For more from Gina visit her website, Facebook and Instagram.

Gina Ferwerda, Recipe Developer and Cookbook is back with another great recipe! This time she has a great grilled summer salad that can be served family style. 

Grilled Chicken and Asparagus Salad with Pears & Gorgonzola and drizzled with a Sauvignon Blanc Vinaigrette (serves 6)

SAUVIGNON BLANC VINAIGRETTE 

• 1/2 cup oil 
• 3 tablespoons red wine vinegar
• 3 tablespoons honey 
• 3 tablespoons dijon mustard 
• 1/4 cup Sauvignon Blanc 
• 1 grated garlic clove
• 1 tablespoon grated shallot
• Juice of 1 lemon
• Salt and pepper

• 1 pound fresh asparagus
• 1 tablespoon olive oil
• 1 teaspoon house seasoning (salt, pepper, garlic, onion, smoked paprika)
• 6 boneless, skinless chicken thighs
• 1/4 cup bbq seasoning

• 4 cups mixed salad greens, watercress and arugula
• 1/4 cup chopped tomatoes
• 1/4 cup chopped cucumbers
• 1/4 cup sliced red cabbage
• 1/4 cup sliced red onions
• 1 cored and thinly sliced pear  
• 1/4 cup crumbled gorgonzola 
• 2 tablespoons roasted sunflower seeds and pepitas

Preheat the grill to 350 degrees.

MAKE SAUVIGNON BLANC VINAIGRETTE

Add all vinaigrette ingredients to a mason jar. Screw on lid and vigorously shake until all ingredients are thoroughly combined. 

PREPARE ASPARAGUS AND CHICKEN 

Thinly shave 4 asparagus spears with a vegetable peeler and place in a small dish. Add 1/4 cup of vinaigrette to the shaved spears and set aside until ready to assemble. Add oil and house seasoning to the remaining asparagus spears. Sprinkle BBQ seasoning to both sides of the chicken. Place asparagus and chicken on the grill. Cook asparagus for 4-5 minutes, turning frequently. Cook chicken for 5 minutes each side, or until internal temperature reaches 165 degrees. 

ASSEMBLE

Drizzle some dressing in the bottom of a large salad bowl. Add mixed greens, tomatoes, cucumbers, cabbage, onions, shaved asparagus, sliced pear and gorgonzola. Next place chicken and asparagus on top, then sprinkle on seeds and pepitas. Drizzle with more vinaigrette and serve family style. 

For more from Gina visit her website, Facebook and Instagram.