Our cauliflower bruschetta, braised pork loin and vegetables and butternet squash ravioli recipes are courtesy of Nora Toogood and Macey VanSyckle. The team prepared the recipe for the Michigan State University Extension/Isabella County Farm Bureau Teen “Chopped” on November 3, 2018. The team was one of eleven to compete, and earned the overall winner award for this creation.
Ingredients: Cauliflower bruschetta
- 1 head Cauliflower
- 10 slices Whole wheat bread
- 3-4 tablespoons Butter
- 3 sprigs Fresh rosemary
- 2 cloves Fresh garlic
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Kosher salt
- 1 teaspoon Pepper
- 1 cup Shredded smoked Gouda cheese
- 1 cup Balsamic vinegar
- 9-12 sprigs Fresh parsley
- 1/4 cup Autumn berry jam
- Coarsely chop about 2 cups of cauliflower. Sauté in pan with olive oil, chopped fresh garlic, salt and pepper to taste until tender.
- Place Balsamic vinegar and autumn berry jam in small pot, and slowly boil into a reduction of about 2 tablespoons of liquid (over about 15-20 minutes), stirring often.
- Mix the rest of the spices with the softened butter.
- Cut bread into circles using a medium biscuit cutter, and spread softened butter mixture onto each circle of bread.
- Bake bread circles in oven for about 5-8 minutes until slightly crispy.
- Remove from oven and cover with about 1 tablespoon of sautéed cauliflower, and then 1 tablespoons of Gouda cheese.
- Place back in oven until cheese is melted, about 2-3 minutes.
- Remove from oven and drizzle Balsamic reduction over each circle, and garnish with fresh parsley.
Ingredients: Braised pork loin with vegetables
- 6 oz to 1 pound Pork loin
- 2-6 tablespoons Olive oil and butter
- 3 teaspoons Onion powder
- 6 sprigs Fresh rosemary
- 6 cloves Fresh garlic
- 2 cups Squash
- 3 medium Onions
- 1/2 cup Celery
- 6 leaves Fresh basil
- All vegetables listed to the left
- 1 cup Cream
- Salt and pepper to taste
Seasoning for pork
- 3 tablespoons Paprika
- 3 tablespoons Onion powder
- 1 tablespoon Garlic powder
- 1/2 tablespoon Pepper
- 1 1/2 tablespoon Sugar
- 1 1/2 tablespoon Salt
- 1 tablespoon Italian seasoning (optional)
- 1 tablespoon Rosemary (optional)
- Mix all seasoning for pork together in a bowl, then roll roast in the seasoning.
- Melt butter and oil in cast iron pan. Add fresh rosemary and garlic, and braise meat in pan on all sides.
- Once braised on all sides, add the rest of the ingredients for the pork to the pan and roast in 400 degree Fahrenheit oven with tin foil on top. Bake for at least 25 minutes, or until meat thermometer reads 145 degrees Fahrenheit.
- Once vegetables are done, blend together along with salt and pepper, plus cream, to desired consistency.
- Slice pork and place on top of ravioli (recipe below), along with garnish of basil and/or rosemary leaves.
Ingredients: Butternut Squash Ravioli
- 5-7 cup Flour
- 6 Eggs
- 1 cup Olive oil
- 2 cup Boiled squash
- 1 1/2 cup Shredded smoked Gouda cheese
- 1 1/2 teaspoon Salt
- 1 1/2 teaspoon Pepper
- 6 leaves Basil (optional)
- 3 sprigs Rosemary (optional)
- 1/2 cup Cream
- Mix eggs, 5 cups flour and olive oil. Add more flour until desired consistency. Set aside in bowl in refrigerator.
- Cut squash into slices and begin to boil in a pot.
- Add water to another pot and begin to boil for the ravioli.
- Once squash is soft, cut off rind and puree with salt and pepper and 1/2 cup of smoked Gouda cheese, and add cream to desired consistency.
- Roll out dough to 1/8 inch and cut into circles. Place small dollop of squash mixture onto one circle and cover with another, and seal with a fork. Place Ravioli circles into boiling water, just until tender.
- Plate ravioli, and serve with sauce (from meat and vegetable mixture), lay meat over top of ravioli and garnish with fresh chopped basil and or rosemary.
SIGN UP FOR EMAILS
SUBSCRIBE TO MICHIGAN EATS
Find recipes, expert advice and information on today’s hot topics in food. Subscribe to our monthly e-newsletter, MI Foodie News.
GET IN TOUCH
Michigan Ag Council
P.O. Box 30960
Lansing, MI 48909-8460
Interested in becoming a Michigan Ag Council partner?
Learn more about our sponsorship opportunities.
All Content Copyright © 2021 by the Michigan Ag Council