DB French Yule Logs with Ebony and Ivory flavors in both dairy and dairy-free versions

Chewy Molasses Cookies, a favorite Christmas cookie recipe from the historic Mount Washington Tavern.

Cranberries and cherries in a tart spiced with ginger and orange

Roasted Michigan chestnuts with a collection of chestnut recipes to try

Cranberry-filled Chocolate Chestnut Cupcake, vegan and made with local chestnuts and cranberries

Apple Phyllo Strudel made with graham cracker crumbs and a touch of maple syrup

Raw Mint and Cacao Nib Ice Cream

Easing your election worries away with grass-fed beef.

Grass-fed Petit Sirloin

Pumpkin, caramelized onion and pine nut pizza. With flavors this good, who needs the cheese?

Be sure and eat your invasive species roll ups!

Sesame Crusted Oyster Mushrooms, grown from an indoor mushroom log

A baby shiitake mushroom

Cherry tomatoes with kale and shiitake mushrooms, all locally grown

Pumpkin Spice Donut Holes (vegan)

Moroccan Carrot Dip with Ras el Hanout served with Lavash Crackers for the 1st all vegan Daring Baker Challenge

Vegan or dairy-free and pining for a caramel apple?

Organic cashew butter paired with Concord grape jelly, see the jelly from it’s beginnings growing in a suburban Detroit backyard.

Vegan Citrus-Basil Cupcakes for Iron Cupcake Earth

Heartnuts, a Japanese walnut grown in Michigan in a mid-west wild rice salad

Biryani Inspired Quinoa Salad, curried quinoa with zucchini, carrots, raisins and almonds make for a crunchy summer salad.