Lovin’ Goodies by Chef Mary B

ORANGE-GINGER DRESSING

Serves 8

A tangy, Asian-inspired dressing like this one pairs well with a sweet salad, such as Chop-Chop Salad. (more…)

CHOP-CHOP SALAD

Makes 6-8  servings

While you could make this in a food processor, it is well worth it to chop these ingredients by hand into ¼” chunks to fully appreciate the ingredients. For an East Meets West/Asian fusion type dish, serve with Orange-Ginger Dressing. (more…)

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MISS AMERICAN PIE

Makes 4

My father and I used to pick fruit and then bake a pie. Nowadays I prefer my pies raw, but they retain the same flavors. This version features Michigan stone fruits in their full glory. (more…)

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RASPBERRY FIREWORKS SORBET

Makes 8 servings

I wanted a bright red dessert for entertaining on the Fourth of July. Most people appreciate having a light dessert option when they’ve been likely indulging all day long, and this fits the bill without advertising that it’s low-cal. (more…)

LEMON SORBET

Makes 4 servings

Lemon sorbet is a traditional palate cleanser between courses. It’s also a refreshing finale, on its own or with Raspberry Sorbet and/or Fresh Blueberry Sorbet. (more…)

PAPAYA-NASTURTIUM BLOSSOM SALAD

Makes salad and dressing for four

Last summer I grew three different nasturtium varieties to garnish my dishes. Here the blossoms, as well as their leaves, take a more central role than a single edible flower usually does. Papaya’s mellow sweetness and orange vinaigrette round out the flavors in this unusual salad. (more…)

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