Blueberry Bison Burgers

Peggy Lampman | Contributor

Here's an old-favorite; a meaty burger that gets its juice from antioxidant-rich blueberries instead of fat.

The fat content gives burgers perfect flavor and texture, but if you're trying to avoid fat, add some blueberries. Keep in mind that bison, as Piedmontese beef, is naturally lower in fat than standard beef, so you don’t want to cook them as long. Less fat means that the individual muscle fibers are not as insulated from the heat; thus leaner grinds will cook faster and dry out quicker.

Click here for more of my favorite burgers on the grill. 

Prep Time: 5 minutes
Grill Time: 8-12 minutes
Number of servings (yield): 3-4 burgers (depending on burger size)

Ingredients

2 teaspoons finely minced shallot or onion
1 pound of your favorite grind
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/3 cup chopped blueberries
3-4 artisan hamburger buns or
ciabatta bread, sliced horizontally if whole*
3 tablespoons Dijon mustard
3 tablespoons Hellman’s mayonnaise
Romaine or other leaf lettuce
Sliced tomatoes

Instructions

1. Prepare gas or charcoal grill to medium-high heat .
2. Combine shallot or onion, grind, salt, pepper and blueberries. Form into 3-4 patties.
3. Oil grill grates and carefully place burgers on your grates. If using a lean grind, handle with care: These burgers are a bit more fragile than their fatty brothers!
4. Grill 3-5 minutes on each side, or until desired doneness. (For lean grinds, cooking to well-done is not recommended.) Meanwhile combine the Dijon and mayonnaise.
Spread the Dijon-mayo on the cut side of each bun half. Arrange lettuce and tomatoes on buns and tuck burgers in-between.

*If using a lean grind (anything higher than 80 percent lean) in the following recipe, I’d recommend purchasing a freshly baked ciabatta bun. It’s out of the oven flavor has a wonderful “chew” and absorbs juices- the perfect housing for this scrumptious, if slightly messy, burger. The berry juices would saturate a fluffy, light pillow type of bun.

Peggy Lampman is a real-time food writer and photographer posting daily feeds on her website and in the Food & Grocery section of Annarbor.com. You may also e-mail her at peggy@dinnerfeed.com.

AnnArbor.com file photo

Today
Micro Brew-Haha dinner 2013. 6:30 p.m. Paesano’s, 3411 Washtenaw Ave., Ann Arbor. Beers from three local micro breweries will be paired with a multi-course dinner: Arbor Brewing Co. of Ann Arbor, Original Gravity in Milan, and Great Lakes Brewing Co. out of Cleveland, Ohio, matched with a locally inspired early summer menu from Chef David. Representatives from each brewery will also be on hand to share their insight into the brewing process. Round #1: Chilled carrot ginger soup with cucumber creme fraiche and a grilled tomato and ricotta crostini. Beer: Dortmunder Gold from Great Lakes Brewing. Round #2: Grilled avocado and tomato filled salmon roll, with asparagus drizzle and a lemon basil vinaigrette. Beer: Buzzsaw IPA from Arbor Brewing. Round #3: Short rib and pork sliders, arugula, Tallywacker mayo, gouda, and blue potato chips. Beer: Tallywacker Scottish Ale from Arbor Brewing. Round #4: Honey BBQ ribs over a summer vegetable gratin. Beer: County Street Amber from Original Gravity. Last Call: Chocolate porter beer tart with a porter infused whipped cream. Beer: Edmund Fitzgerald Porter from Great Lakes Brewing. In case of inclement weather, the event will be moved into the restaurant’s banquet room. $45 per person (plus tax & gratuity). Call for reservations: 734-971-0484.

Canning 101 with Cynthia Hodges. 7-9 p.m. Ann Arbor Whole Foods, 3135 Washtenaw Ave., Ann Arbor. Plan ahead for preserving the bounty from your summer garden. Understand the basics of safe canning methods using a warm water bath and pressure canning. Assist the instructor in preparing the vegetables and take home a jar to begin stocking your pantry. A little planning now will allow you to eat local food all year long. $39. Register with Ann Arbor Community Education & Recreation at 734-994-2300 ext. 53203 or www.aareced.com.

Amateur Cake Contest. Noon-2 p.m. Trotter Multicultural Center, 1443 Washtenaw Ave., Ann Arbor. Come join us for free food, raffles, and giveaways. This is a great way to network, as there will be different vendors at this event. The best part of this event is that the raffle proceeds will go towards the Leukemia and Lymphoma Society. No admission charge. 734-680-9178.

Flight Nights. 5-8:30 p.m. Cranbrook Whole Foods, 990 W. Eisenhower Parkway, Ann Arbor, at the wine bar. Each Thursday evening, experts lead an exploration of wine, cheese and appetizers. (Note: These events were previously called Thursday Night Rush Hour Relief.) This week’s topic: American red blends for summer. $17. 734-997-7500.

Friday
Date Night: Mexican Taco Party! 6:30-10 p.m. Ann Arbor Cooks, 5060 Jackson Road, Ann Arbor. Bring your special someone and have some fun in the kitchen cooking up this fun taco menu. Feel free to bring a bottle of wine to enjoy with your meal. Menu: Adobo spiced shrimp tacos; roasted poblano and onion tacos; homemade corn tortillas; authentic taqueria style guacamole; simple pico de gallo; fresh condiments: pickled red onion, red radish, shredded red cabbage, queso fresco, lime; tequila-lime granita. $150 per pair. Register online 48 hours in advance at www.annarborcooks.com.

Blackbird Cocktail Party. 6 p.m. Frenchie's, 54 E. Cross St., Ypsilanti. After 15 years of bold works for the stage, the Blackbird Theatre could use a drink. The innovative company is inviting the public to Frenchie’s in Ypsilanti, in beautiful Depot Town, for a night of celebration to kick off the company's 15th season. The evening will be informal, a chance to catch up, and hear about plans for the new season. No admission charge; price of purchases. 734-483-1035.

Sloppy Joe and Boston Cooler Night. 5-8 p.m. American Legion Post #419, 9807 Whitewood Road, Pinckney. Boston Coolers are $1, Sloppy Joe plates are $2 with additional Sloppy Joes for $1. For more information call 734-878-9522 or 734-341-4249.

Saturday
Feral Foods CSA Farmstead Brunch benefiting FLY! 8-11 a.m. Feral Foods CSA farmstead, 10944 Tuttle Hill Road, Willis. Join us for breakfast at the farmstead. Feral Foods CSA grows hearts and minds through permaculture farming methods, quality heirloom food, and respect for the environment. Enjoy farm fresh eggs, quinoa pancakes with berries, mixed greens, and hearty bread harvested right from the farm in a country setting. Your donation will go to support FLY Children's Art Center. Suggested $12-15 donation. Reservations are required:http://tinyurl.com/localbreakfast.

AnnArbor.com file photo | Tom Perkins

Chelsea Farmer’s Market. 8 a.m.-noon on Saturdays through Oct. 26. Downtown Chelsea, on Park Street. The Chelsea Farmer’s Market is a traditional market that has everything from fresh produce (including organics) to hand made crafts. Free projects and crafts will take place at the Children’s Booth on the second Saturday of each month. On May 18: Market Greens Educational Event - Taste of Health. No admission charge; price of purchases. coordinator@chelseafarmersmkt.org.

Saturday Farmers Market. 7 a.m.-3 p.m. Ann Arbor Farmers Market, 315 Detroit St., Ann Arbor. Find local produce and food from some of your favorite farmers as well as educational food demos and more. Free admission. Visit www.a2gov.org/market for more information.

AnnArbor.com file photo

Country Breakfast. 8-11:30 a.m. American Legion Post #419, 9807 Whitewood Road, Pinckney. $6 for adults, $5 for seniorsm $3 for children 9 and under. 734-878-9522 or 734-341-4249.

Monday
Milan Senior Nutrition Program. 11:45 a.m. Milan Senior & Community Activity Center, 45 Neckel Court, Milan. In partnership with the Washtenaw County Senior Nutrition Program, they offer a nutritionally balanced meal three afternoons a week: Mondays, Wednesdays and Thursdays. There is a suggested donation of $2.50 for anyone who is 60 years or older and a fee of $5 for anyone under the age of 60. They do ask for 48 hour advanced reservations. Call or stop by the office.

Tuesday
Date Night: Mexican Taco Party! 6:30-9:30 p.m. Ann Arbor Cooks, 5060 Jackson Road, Ann Arbor. This class is offered through Washtenaw Community College, but held at Ann Arbor Cooks. Join us as we celebrate the arrival of spring veggies. Menu: Artichoke and garlic scape soup with nettle pesto crostini; fiddlehead ferns and fava beans with herbed brown butter; shaved asparagus salad with parmesan, spring greens and lemon vinaigrette; sweet braised rhubarb. $75. Register at: WCC Lifelong Learning: www.wccnet.edu/lifelong-learning/.

Conor’s Irish Whiskey Tasting Adventure, featuring the Jameson Ambassador. 6-9 p.m. Conor O'Neill's Traditional Irish Pub, 318 S. Main St., Ann Arbor. The evening starts at 6 p.m. with appetizers and a signature cocktail, the Paddy Whack. This is followed by the whiskey tasting from 7-8, led by the Jameson ambassador, featuring samples of Jameson, Jameson 12 year, Redbreast 12 year, Middleton, and Powers. The evening concludes with dessert and coffee from 8-9. Come learn how Irish Whiskey is made, the difference between Irish Whiskey and Scotch, and so much more from the expert direct from Ireland. $20. 734-665-2968.

Downtown Ypsilanti Farmers Market 2013. 2-6 p.m. Downtown Ypsilanti Farmers Market, parking lot between the Post Office and the Key Bank Building, downtown Ypsilanti. One of Ypsilanti's two farmers markets, run by Growing Hope, featuring 40 vendors selling a wide variety of fresh fruits and vegetables, breads and baked goods, cheese, meats, plants and seedlings, soaps, laundry detergent, and other homemade crafts and jewelry - all grown or made in Michigan. Accepting many forms of payment: cash, SNAP/EBT (Bridge Card), WIC Project FRESH, Senior Market FRESH, Double Up Food Bucks, and credit/debit cards. No admission charge; price of purchases. www.growinghope.net or 734-786-8401.

Danny Shaw | AnnArbor.com

Lunch is Served. Noon-1 p.m. Turner Senior Resource Center, 2401 Plymouth Road, Ann Arbor. Repeats every Tuesday and Friday. Reservations are required with two days prior notice. Suggested donation for those over 60 years of age is $2.50, for all others, $5. Call 734-998-9353 for reservations.

Wednesday
Gnocchi. 6-8:30 p.m. Ann Arbor Whole Foods, 3135 Washtenaw Ave., Ann Arbor. Learn to make gnocchi like your Italian grandmother! These little dough pillows are found throughout Italy and are served instead of pasta. You will have plenty of opportunities for hands on experience as Francesca shows you how to create Classic Flour Gnocchi served in a basic tomato sauce and Butternut Squash Gnocchi tossed in a sage butter sauce. A seasonal vegetable and a traditional southern style Antipasto of cured meats, cheeses and olives bring this meal together. $55. Pre-registration with Ann Arbor Community Education & Recreation is required: 734-994-2300 ext. 53203 or www.aareced.com.

Argentinean Song & Wine Dinner. 6 p.m. The Chop House, 322 S. Main St., Ann Arbor. Join us for an evening enjoying South American inspired cuisine, a portfolio of wines and the sounds of Argentinean song performed by The Alberto Rojo Trio. The evening includes passed appetizers, a salad, an entree and dessert, paired with several wines. Reservations are required: 888-456-3463.

Chelsea Farmer’s Market. 2:30-6 p.m. on Wednesdays through October. Chelsea Community Hospital, by the U of M Family Practice Building, 775 S. Main St., Chelsea. The Bushel Basket Market has been open since 2007 and serves the Chelsea Community Hospital service area. Our mission is to provide a variety of local products and produce in a pleasant, easily accessible location to encourage more frequent and wider consumption of fresh healthy foods to the citizens of Chelsea and surrounding communities and to provide a tangible link between health and wellness of these people to their local hospital.Experience food, crafts and fun during special events throughout the summer. No admission charge; price of purchases. coordinator@chelseafarmersmkt.org.

Wednesday Farmers Market. 7 a.m.-3 p.m. Ann Arbor Farmers Market, 315 Detroit St., Ann Arbor. Find local produce and food from some of your favorite farmers as well as educational food demos and more. Free admission. Visit www.a2gov.org/market for more information.

Thursday, May 30
Craft Beer Pairing. 6:30-9:30 p.m. Ann Arbor Cooks, 5060 Jackson Road, Ann Arbor. If you enjoy microbrews, join us as we investigate the eatables that are beer's best drinking buddies. In this full-participation class, you will learn how to create the perfect partner for your microbrews: "The Ploughman's Plate" - rustic breads, preserved meats, craft cheeses, homemade mustards and a variety of pickled condiments. While sampling a variety of Michigan Microbrews, your taste buds will discover how these delicacies become the staples for casual get-togethers that celebrate the glory of the hop. Menu: Irish soda bread; caraway-beer mustard; pork country terrine; sweet pickle chips and spicy tomato Chutney - all served on a cutting board . $75. Register online 48 hours in advance at www.annarborcooks.com.

Flight Nights. 5-8:30 p.m. Cranbrook Whole Foods, 990 W. Eisenhower Parkway, Ann Arbor, at the wine bar. Each Thursday evening, experts lead an exploration of wine, cheese and appetizers. (Note: These events were previously called Thursday Night Rush Hour Relief.) This week’s topic: Grilling wines. $17. 734-997-7500.

To submit events for this calendar, e-mail calendar@annarbor.com.

Bourbon-Pepper Flat-Iron Steak

Peggy Lampman | Contributor

Bourbon. As deeply carved into the American landscape as George Washington is into Mount Rushmore; as iconic of the American palate as hamburgers, fried chicken and apple pie. Bourbon, to beat the dead mule, is as quintessential to the American spirit as the presentation of homecoming queen at a football game’s half-time, Super Bowl Sunday, and opening day of baseball season.

My favorite go-to mixologist, Lucy Carneghi, thinks bourbon should be served at baseball games instead of beer, and insists it’s the perfect complement to apple pie. She tells me that bourbon is wonderfully democratic because it’s not constrained by geography or region in our country, but rather by method. “Anyone could make it if they want to,” Lucy says.

As Champagne’s name is protected under rules of the French appellation, so too the name bourbon in our country. What began life in Bourbon, Kentucky, the spirit’s legal definition, according to Wikipedia, “...varies somewhat from country to country, but many trade agreements require the name bourbon to be reserved for products made in the United States. The U.S. regulations for labeling and advertising bourbon apply only to products made for consumption within the United States; they do not apply to distilled spirits made for export.”

Bourbon is truly an American whiskey, most familiar served straight, diluted with water over ice, or crafted into cocktails such as Manhattans, Old Fashioneds and Mint Juleps. I love using the whiskey in recipes, so what could be more appropriate than serving a bourbon-themed menu on Memorial Day?

Bourbon is delicious when used as a component in marinades and barbecue sauces for beef, pork, and assertive-flavored fish. It’s also marvelous in lending complexity and umph to desserts, jams, preserves and eggnogs, balancing the sweetness. Like beer and wine, I use less expensive bourbons in recipes that will be exposed to direct flame, and the more expensive bourbons when baking and finishing off a recipe.

By law bourbon must be at least 51 percent corn, about 10 percent barley, with rye or wheat to balance the brew. When the balance is predominantly rye, the bourbon is known as ryed bourbon, which tends to be intense and spicy; when wheat, the brew is usually sweeter, mild and mellow. Some say the flavor profile is similar to the difference between eating a rye or wheat bread.

I use decent but less expensive bourbons in marinades and barbecue sauces.

The lemongrass mojito - a refreshing summer cocktail.

Jessica Webster | AnnArbor.com

Last weekend was our friend Colleen’s birthday, so we invited her over for a night of Thai food and board games. We usually order Thai out, but I was feeling adventurous, so I hit the grocery store and stocked up on lemongrass, cilantro, galangal, red chiles and the like. I got out my Thai cookbooks and started planning.

But first, I decided that Colleen needed a signature cocktail for the evening. Something that incorporated some of the same flavors I was going to be cooking with. The experiments began.

I started with coconut milk and lemongrass. Colleen and I are both crazy about Marnee Thai’s Tom Kha Gai, a creamy chicken and coconut milk soup scented with lemongrass and galangal (a spicy Thai relative of ginger.) What if I muddled lemongrass and galangal and threw it together with rum and coconut milk?

I took a sip. Then another. No.

Ok, what if I took the lemongrass and made a simple syrup with it, then threw it in the blender with coconut milk, rum and ice? Something along the lines of a coconut milk daiquiri?

I got busy making the syrup, taking notes of amounts and proportions as I went along. This was going to be great.

It wasn’t. It tasted like icy coconut milk. So I added more rum. It tasted like milky rum. I added lime. Still no go. Plus, all this tasting was making me tipsy, and the kitchen was a mess of lemongrass and sugar. There were squeezed limes on every surface. And I hadn’t even started on Colleen’s special homemade Thai dinner.

I wasn’t going to let my lack of success to this point get me down. Defeat was not an option. I reassessed. Coconut milk was clearly my enemy, but I still had a fair amount of rum left, some tasty lemongrass simple syrup, and a surprising number of limes. What about a Thai-inspired mojito? Instead of mint, I could use basil (Thai basil or regular basil are both excellent).

The Thai-inspired mojito was a hit. Sadly, my homemade Thai dinner was not. It wasn’t so much that it wasn’t a hit, as much as it just wasn’t. After all of my cocktail experiments, I had completely run out of time to cook any food. With some chagrin, I had to send the only non-tipsy person in the house out to pick up take-out.

The cocktails were pretty good, though.

Thai-inspired Lemongrass Mojito adapted from a recipe on GardenRant.com

• 1 1/2 ounces white rum
• 1/2 ounce lemongrass simple syrup
• 1/2 lime (cut in half)
• 3-4 sprigs fresh basil
• 4-6 ounces club soda
• Ice

Combine rum, simple syrup (see recipe below), and basil in a cocktail shaker, then squeeze lime juice into shaker and drop the lime quarters in. Using a muddler or a wooden spoon, gently crush all ingredients to release the flavors. Add ice and shake thoroughly, then strain into a glass of crushed ice. Top with club soda and garnish with basil — and a sprig of lemongrass if you’re feeling fancy.

Fresh Lemongrass Syrup:

• 1 long stalk fresh lemongrass, coarsely chopped
• 2 cups water
• 1 cup sugar

Place all ingredients in a saucepan and bring to a boil. Reduce the heat and simmer with a lid partially covering for about 15 minutes. Let the lemongrass steep in the syrup while it cools for about an hour, then strain it.

May be kept in a sealed container for about a week.

Jessica Webster leads the Food & Grocery section for AnnArbor.com, a part of the MLive Media Group. Reach her at JessicaWebster@annarbor.com. You also can follow her on Twitter or subscribe to AnnArbor.com's email newsletters.

Fortunately, it's for a good cause. And my "jail" on June 13, the day of the Muscular Dystrophy Association's annual Lock-Up, will actually be Outback Steakhouse ... a far better place, offering much better food, than a cell with bars where I'd only get bread and water.

Every year, the MDA "arrests" people and asks them to raise "bail" — contributions to the very good cause:

The Lock-Up is the Muscular Dystrophy Association’s premier fundraising program. These high-profile events occur all across the country at various times throughout the year. Business and community leaders agree to be "put behind bars for good," where they utilize their vendors, co-workers, family and friends to get donations that will go toward their “bail.”

Each Jailbird has weeks to raise his or her donations. That way, on the day of the Lock-Up event, they can enjoy the Lock-Up experience by networking with other business leaders and meeting with the individuals and families that they’re helping in their community. All funds raised by the MDA Lock-Up assist the Association in providing lifesaving research, a nationwide network of medical clinics and accessible summer camp experiences to individuals and families affected by neuromuscular diseases.

So, what are you waiting for? Please, please, please go to my personal donation page and help me make bail!

Now, I admit that I'm looking forward to doing some schmoozing and noshing with fellow jailbirds at Outback Steakhouse; I spoke with one of the managers, Meghan, who told me that the event menu will include chicken on the barbie, potatoes, salad and — sigh - cheesecake. I'm looking forward to spending time at a restaurant that is committed to "community involvement" and which is supporting such an excellent organization as the Muscular Dystrophy Association.

But I still need to make bail!

I'm willing to do the time, so please help me in doing some good. Any and all donations are welcome, and are gratefully appreciated — thank you SO MUCH!

The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.

Greg Vaclavek of Native Plant Nurseries

Photo courtesy of Cobblestone Farm Market

“Sustainable farms are to today's headlong rush toward global destruction what the monasteries were to the Dark Ages: places to preserve human skills and crafts until some semblance of common sense and common purpose returns to the public mind.” - Gene Logsdon

For more than 40 years only the ghosts of farmers have resided at Cobblestone Farm, the living history museum on Packard that began as the 183 acre Ticknor Farm in 1835. Purchased by the city of Ann Arbor in 1972 and restored with gardens and farm animals, the Cobblestone Farm property has long been used as an educational and event space.

But it took the residents of the surrounding neighborhoods to bring back the farmers. Since 2012, they have breathed agricultural life back into the property with the all-organic Cobblestone Farm Market every Tuesday from 4-7 p.m. starting May 21 and running until Nov. 5, 2013.

Offering prepared foods, native plants, baked goods, and cheese in addition to organic produce, health and the Slow Food principles of "good, clean and fair" are the guiding lights of the market.

They say: "When you buy produce at our market, you can be sure that the food is good for you, good for the people who grow it, and good for the land. Our farmers use traditional production methods that maintain fertile soil, clean water and fresh air. Prepared foods are free of GMO's and coffee is roasted locally with Fair Trade beans. We ask our vendors to avoid refined sugar and use whole grains whenever possible."

The neighborhood instigators of this new organic, family-friendly market call themselves "parents, farmers, gardeners, teachers, radical homemakers, naturalists, neighbors and friends." Among them is the beloved early childhood educator and community activist, Jeannine Palms, who is a member of the market's coordinating team. I was able to ask Jeannine about the principled focus on health for the neighborhood and the market.

Briefly, how was the Cobblestone Farm Market formed?
Several neighbors got the idea, explored the possibilities with other neighbors and farmers, were joined by several other neighbors to form a working team, considered different venues, grappled with some obstacles that finally lead to partnering with the Cobblestone Farm Association, and then finally pulled it all together to open in June 2012.

What is the vision for the market?
We have been working on refining our vision statement, but the discussion focuses on these aspects: To create and sustain a community-run market that strengthens local food networks, features quality food that can be trusted and is bought directly from the producers, has fair prices for both consumers and producers that foster local economies, provides access to good, clean and fair food from the local area in order to reduce food miles and shorten the food chain, provides a structure for consumers to become co-producers, learning from producers and from educational activities, and that grows community by providing a welcoming place to share food, music, skills, and activities in an earth friendly manner.

What would you say is unique about Cobblestone Farm Market?
It was initiated and is managed by volunteers; it is an organic produce market; it is on the grounds of an historic farm with buildings and live farm animals that can offer visitors a view into some historical aspects of farming and family life; besides a variety of vendors, it offers child friendly activities, music, tours of the farmhouse, live animals and re-skilling activities.

Why does the Buhr Park/Cobblestone area need its own market?
A neighborhood market is more accessible for people to get to, offers a wider variety of opportunities for building community, brings people to a market who may rarely if ever go to a market.

Are you working toward becoming certified as a Slow Food "good, clean and fair" Earth Market?
We have begun exploring what it means to be an Earth Market and if it would be a good match for us. We look forward to continuing discussions with ourselves and others.

Why did you decide that it was important to be an organic market?
Basically we decided to be organic because:

1. Organic produce and other organic food is grown without the use of pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms, neurotoxins or ionizing radiation. Animals that produce meat, poultry, eggs, and dairy products are not given antibiotics or growth hormones.

2. Organic food produced by organic farmers emphasizes the use of renewable resources, the conservation of soil and water to enhance environmental quality for future generations and  supports wildlife habitats. It is a sustainable way to grow food that respects all life and works in collaboration with the eco-system.

3. Organic food is higher in nutrients, tastes good, is much safer for farm workers.

4. Customers like it because they don't have to worry about how to find out themselves; it puts the farmers more in an even place with each other.

Some further explanations for these reasons are at http://recipes.howstuffworks.com/reasons-eat-organic-food.htm.

What will be new or upcoming for this year?
New vendors, some with new offerings including cheese, meat, crafts, nut butters, and soaps; food equity programs including SNAP that will make organic produce more accessible to more people, expanded Re-skilling activities, and more.

Kim Bayer is a freelance writer and culinary researcher. Email her at kimbayer at gmail dot com.

Mary Bilyeu | Contributor

My friend Karan, a fabulous cook, had given me a recipe for zucchini latkes that also featured feta cheese. I couldn't find her recipe when I went to finally make them, so I improvised; I also threw in some spinach, just 'cause a little extra greenery wouldn't hurt anyone.

Quick and easy to make, these were really good. And how fabulous will they be in the summer, when we have beautiful produce from our gardens and from farmers' markets?

Zucchini-Spinach-Feta Latkes

1 medium zucchini, grated
2 cups baby spinach leaves, chopped
1/3 cup crumbled feta cheese
1/3 cup finely chopped red onion
1 teaspoon fresh dill
1/2 teaspoon kosher salt
generous sprinkling freshly ground black pepper
2 eggs
1/2 cup plain dry bread crumbs
oil, for frying
1 large tomato, chopped

In a medium mixing bowl, combine zucchini, spinach, Feta, onion, dill, salt, and pepper. Stir in eggs, then stir in bread crumbs. Let batter rest 5 minutes.

Heat a thin coating of oil in a large skillet, over medium-high heat. Drop batter by 1/3 cupfuls, and flatten each latke slightly. Cook 3-4 minutes per side, until golden. Remove to a plate and keep warm, repeating as necessary until batter is used up.

Serve the latkes topped with the tomato.

Makes 6 latkes.

The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.

The Last Word co-owners Paul Drennan, Adam Lowenstein, Robben Schulz, Justin Herrick, stand behind the bar filled with specialty drink mixers.

In the 80 years since the repeal of Prohibition, alcohol production has been concentrated to a small number of distilleries, but much like we’ve seen with craft beer in the last decade, this trend is reversing. And much like we’ve seen with the craft beer industry, Michigan is taking a lead in the production of quality, regional spirits.

Robben Schulz, manager of The Last Word — a craft cocktail-focused bar in Ann Arbor — is interviewed, as is cocktail expert and instructor Tammy Coxen of Tammy's Tastings.

You can read full story on the Michigan Radio site.

Jessica Webster leads the Food & Grocery section for AnnArbor.com, a part of the MLive Media Group. Reach her at JessicaWebster@annarbor.com. You also can follow her on Twitter or subscribe to AnnArbor.com's email newsletters.

Last week I posted an adaptation of Mark Bittman's recipe for Black Bean Burgers — fast food, much improved — and I promised to post the companion Mexican Chocolate Shake and Sweet Potato Fries today.

The recipes were inspired by an article Bittman wrote for the New York Times entitled: "Yes, Healthful Fast Food is Possible. But edible? (April 3, 2013)."

Mexican Chocolate Shake with Tofu

Peggy Lampman | Contributor

He created his version of healthy fast food, which I recreated in my kitchen. The burger, shake and fries were indeed edible, downright mouthwatering, in fact. But fast? Hardly; it took me over an hour to make dinner, and the shake still wasn't chilled to perfection. If some savvy chain, however, were to streamline these recipes, hitting all of the sweet spots (tasty, inexpensive, drive-through friendly, and healthy), the fast food industry could well be revolutionized.

The next day the shake was more like a delicious chocolate pudding. I blended it with additional almond milk until it was, again, sippable through a straw. I used cocoa nibs to garnish the shake, instead of the chocolate shavings used in the original recipe.

Unlike the Bean Burgers, I made no changes to the chocolate shake and fry recipes that Bittman posted. Indeed, that shake puts chain shakes to shame.

Ingredients for Mexican Chocolate Shake:

• 1/4 cup white sugar
• 2 cups almond milk
• 1 pound silken lite; tofu
• 12 ounces good semisweet chocolate, melted
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon, optional
• 1/2 teaspoon chili powder, or more to taste, optional
• Cocoa nibs or chocolate shavings

Directions for Mexican Chocolate Shake:

1. Place sugar, milk, tofu, melted chocolate, vanilla and cinnamon and chili powder, if using, into a blender. Puree until smooth.
2. Chill for at least 30 minutes in the freezer, or refrigerated several hours. Before serving, garnish with cocoa nibs or chocolate shavings.

Ingredients for Sweet Potato Fries:

• 2 pounds sweet potatoes, peeled
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions for Sweet Potato Fries:

1. Preheat oven to 400 degrees.
2. Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and toss them with the oil. Mix the garlic powder, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 1-2 rimmed baking sheets.
3. Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.

Peggy Lampman is a real-time food writer and photographer posting daily feeds on her website and in the Food & Grocery section of Annarbor.com. You may also e-mail her at peggy@dinnerfeed.com.

Lemon-garlic lamb kebabs with bell pepper couscous.

AP Photo | Matthew Mead

The trouble with spring is that we get eager to grill, but we can't always count on the weather to cooperate.

Admittedly, I am a fair weather griller. I know some people who gleefully brave blizzards for the joy of putting meat to searing grate. I simply am not so hardy a man. A bit of a chill or dampness in in the air is enough to scuttle my grill plans and send me back indoors.

Of course, that can make planning a challenge. Coming up with a whole new menu just because I don't want to get wet doesn't quite work for my life. So this time of year I tend to gravitate to recipes that won't complain if I need to move them indoors. This lemon-pepper lamb with bell pepper couscous is just such a recipe.

The meat marinates in a bath of olive oil, lemon juice, garlic and gobs of fresh oregano and rosemary. And while 30 minutes is plenty of time, it also can sit this way for up to 24 hours.

When you're ready to cook, it's on and off the grill in under 10 minutes. Weather not working for you? Move it indoors and pop the meat under the broiler. You'll be eating in the same amount of time.

If you're doing things ahead of time, consider also prepping your tzatziki in advance. The flavor gets better with time.

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LEMON-GARLIC LAMB KEBABS WITH BELL PEPPER COUSCOUS

Start to finish: 30 minutes, plus marinating

Servings: 6

For the lamb:

1/4 cup olive oil

6 cloves garlic, minced

2 tablespoons chopped fresh oregano

2 tablespoons chopped fresh rosemary

Juice 1 lemon

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

3 pounds lamb loin, cut into 2-inch chunks

For the yogurt sauce:

6-ounce container plain Greek yogurt

3 cloves garlic, minced

Zest and juice of 1 lemon

1 tablespoon chopped fresh chives

1 small cucumber, peeled and finely chopped

Kosher salt and ground black pepper

For the couscous:

1 tablespoon olive oil

1 medium yellow onion, diced

1 green bell pepper, cored and diced

2 cups chicken broth

1 cup couscous

In a large bowl, mix together the olive oil, garlic, oregano, rosemary, lemon juice, salt and pepper. Add the lamb, toss to coat evenly, then cover and refrigerate for at least 30 minutes and up to 24 hours.

When ready to cook, heat the grill to medium high or heat the oven on broil. If using the broiler, line a rimmed baking sheet with foil, then set a metal rack over it. Coat the rack with cooking spray.

While the grill or oven heats, make the yogurt sauce. In a small bowl, mix together the yogurt, garlic, lemon zest and juice, chives, cucumber, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

To make the couscous, in a medium saucepan over medium-high, heat the oil. Add the onion and peppers, then saute for 5 minutes. Add the broth and bring to a simmer. Sprinkle in the couscous, then cover and remove from the heat.

To cook the lamb, thread the meat onto kebabs. If using the grill, use an oil-soaked paper towel held with tongs to coat the grates. Set the kebabs on the grates, close the cover and cook for 5 minutes, then turn and cook for another 2 to 3 minutes. If using the broiler, set the kebabs on the prepared pan and broiler for the same time.

Fluff the couscous, then divide between serving plates. Set lamb kebabs over each serving of couscous and serve with the yogurt sauce.

Nutrition information per serving: 790 calories; 460 calories from fat (58 percent of total calories); 51 g fat (17 g saturated; 0 g trans fats); 150 mg cholesterol; 30 g carbohydrate; 3 g fiber; 3 g sugar; 50 g protein; 840 mg sodium.

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J.M. Hirsch is the food editor for The Associated Press. He blogs at http://www.LunchBoxBlues.com and tweets at http://twitter.com/JM_Hirsch

Pasta salad in the style of pasta carbonara.

AP Photo | Matthew Mead

Pasta carbonara — richly cheesy, creamy and studded with crisped pancetta — is easily one of the most comforting of pasta dishes. The only trouble is, with the onset of warmer weather we tend to crave salads more than steaming bowls of pasta. So for this recipe, we decided to have it both ways.

We borrowed the key ingredients from pasta carbonara — right down to the eggy sauce and savory pancetta — but remade them as a picnic-worthy pasta salad. Every bit as delicious as the traditional dish, but far more refreshing on a hot day.

And as with most pasta salads, this one is easily adjusted and added to. Sliced sun-dried tomatoes, marinated mushrooms, roasted red peppers, even blanched asparagus all would make fine additions.

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CARBONARA PASTA SALAD

Start to finish: 30 minutes

Servings: 8

16 ounces gemelli or rotini pasta

9 ounces finely chopped pancetta

1 cup fresh peas

3 egg yolks

3 cloves garlic, minced

1 tablespoon Dijon mustard

2 tablespoons white balsamic vinegar

1 tablespoon lemon juice

1/2 cup mild olive oil

Salt and ground black pepper

1 cup grated Parmesan cheese

3 scallions, thinly sliced

Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain well, then spread on a rimmed baking sheet to cool.

Meanwhile, heat a medium skillet over medium-high heat. Add the pancetta and cook until crispy, about 6 minutes. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate to drain and cool. Add the peas to the skillet and cook just until tender, 3 to 4 minutes. Transfer to the plate with the pancetta and allow to cool.

While everything cools, make the dressing. In a blender, or in a medium bowl with a whisk, combine the egg yolks, garlic, mustard, vinegar and lemon juice. In a slow stream, add the oil, whisking or blending until thick and smooth. Season with salt and pepper.

In a large bowl, combine the cooled pasta, pancetta, peas, dressing, Parmesan and scallions. Toss well. For best flavor, cover and refrigerate for at least 1 hour.

Nutrition information per serving: 560 calories; 270 calories from fat (48 percent of total calories); 30 g fat (10 g saturated; 0 g trans fats); 110 mg cholesterol; 48 g carbohydrate; 3 g fiber; 3 g sugar; 20 g protein; 810 mg sodium.

Vegetarian Thali at Cardamom.

Mary Bilyeu | Contributor

My dear friend Marcie joined Jeremy and me at Cardamom recently; Marcie and I had been counting down 'til it opened, and Jeremy was happy to share in the adventure of trying a brand spankin' new restaurant.

Marcie, unfortunately, suffers from numerous food allergies and intolerances; so Cardamom's menu — which provides a code indicating which items are vegetarian or vegan, which can be made gluten-free or vegan, which ones contain nuts or gluten — makes ordering much easier for those who need to be careful with their diets. Our waitress, Grace, was wonderfully helpful, too, in answering questions and checking with the kitchen to find out information about ingredients.

We ended up ordering an array of items from the lunch menu (available Tuesday - Friday 11 a.m. - 3 p.m.) to try numerous dishes. The dinner menu is more extensive and costs a bit extra because of larger servings; the lunch menu offers some sandwiches and other quick items, as it is designed to facilitate a fast meal — but not typical "fast food" — for busy folks who need to get back to work for the afternoon.

The vegetarian thali (pictured above) costs only $10 and is absolutely generous enough for two, to meet our mandatory Frugal Floozie Friday budget of $5 per person. I ate a huge lunch from this platter, shared tastes, and still had enough food to bring home for another meal the next day. There were dishes of chickpeas, cauliflower, spinach, and lentils; rice and naan; chutney and pickles; and even dessert, the creamy and fragrant rice pudding.

Vegetable Pakora and Onion Bhaji.

Mary Bilyeu | Contributor

A full serving of the cardamom-infused rice pudding costs $3.50. Jeremy ordered the Gulab Jamun — fried balls of dough in a sweet, rose-scented syrup — which also costs $3.50, and which he enjoyed immensely; I was fortunate to be given a small taste, to see how good they were.

Rice Pudding and Gulab Jamun.

Mary Bilyeu | Contributor

I love Indian food, so it's wonderful to welcome another restaurant offering this fabulous cuisine!

Mango Lassi.

Mary Bilyeu | Contributor

Cardamom
1739 Plymouth Road
Ann Arbor, MI 48105
734-662-2877
Tuesday - Thursday: 11 a.m. - 3 p.m., 5 - 10 p.m.
Friday - Sunday: 11 a.m. - 3 p.m., 5 - 10:30 p.m.
Closed Mondays

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The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.

Grilled Salmon with Chipotle Glaze and Pineapple Salsa

Peggy Lampman | Contributor

Grilled salmon may be unadventurous to some, but there's a reason why it's so popular as a grilling fish. The fatty flesh on salmon sears beautifully — like a well-marbled piece of beef — when exposed to the flame.

Assertive salmon also stands up to the sweet and tangy flavors of pineapple and the smoky heat of chipotle peppers.

Don’t let the ingredient lists in the two recipes be off-putting; many are the same. You can make the salsa, except for the grilled pineapple and red pepper, in advance. Grill the pineapple and pepper at the same time you grill the fish. Tent the fish with foil to retain its heat as you finish the salsa.

The recipe is great without the salsa is well. For additional grilled salmon recipes, click here.

Marinating Time: 15 minutes
Active Time: 50 minutes
Number of servings (yield): 4

Ingredients

1/3 cup honey
1/4 cup fresh chopped cilantro, plus extra sprigs for garnish
1/4 cup soy sauce
1 1/2 tablespoons minced fresh or crystallized ginger
1 tablespoon minced (canned) chipotle chiles*
4 salmon steaks

Instructions

Clean and oil grill grates. Prepare a gas or charcoal grill to medium-high heat.
Combine honey, cilantro, soy sauce, ginger and chipotles, adjust seasonings to taste.
Brush both sides of salmon steaks with honey mixture. Let salmon sit at room temperature 15 minutes, turning once, to absorb marinade flavors. Grill salmon until opaque in center, about 4 to 5 minutes on each side, basting once with remaining glaze. Serve topped with Grilled Pineapple Salsa.

*I prefer using the inexpensive canned chipotles in adobo sauce located in the Hispanic section of most area groceries.

AnnArbor.com file photo | Jessica Webster

Chelsea Center for the 9th Annual Arts Spring Breakfast: Mapping Our Future. 8-9 a.m. Silver Maples of Chelsea, 100 Silver Maples Drive, Chelsea. The CCA usually hosts approximately 150 attendees at its Annual Spring Breakfast, to celebrate the arts and share highlights of its many music and visual art activities and programs. A complimentary continental breakfast will be served. The one-hour breakfast program will feature several speakers with a theme centered on the strategic planning process that has been underway at the CCA since the beginning of the year. Free, but registration is required: www.chelseacenterforthearts.org or 734-433-2787.

Coney Dog and Root Beer Float Night. 5-8 p.m. American Legion Post #419, 9807 Whitewood Road, Pinckney. $1.25 per Coney dog. For more information call 734- 878-9522 or 734-341-4249.

Flight Nights. 5-8:30 p.m. Cranbrook Whole Foods, 990 W. Eisenhower Parkway, Ann Arbor, at the wine bar. Each Thursday evening, experts lead an exploration of wine, cheese and appetizers. (Note: These events were previously called Thursday Night Rush Hour Relief.) This week’s topic: South American reds. $17. 734-997-7500.

Thursday through Sunday
Progressive Pub Crawl for American Craft Beer Week. During regular business hours, at various locations in Ann Arbor and Ypsilanti. Arbor Brewing Co. sponsors a week-long progressive pub tour May 13-19 to celebrate American Craft Beer Week. Participants can pick up a "beer passport" at any of the participating locations prior to the start of Craft Beer Week. Over the course of the week, crawlers are encouraged to visit as many locations as possible and will receive a sticker for their passport upon the purchase of their first Michigan beer. Once Craft Beer Week is over, crawlers take a snap shot of their passport and email it to craftbeertour@cornerbrewery.com and they will be entered into a raffle. Participating locations are Arbor Brewing, Ashley's, Bill's Beer Garden, Cafe Ollie, Corner Brewery, Fraser's, Sidetrack, The Wurst Bar and Wolverine Brewing. https://www.facebook.com/events/155174061320123/.

Friday
Date Night: French Bistro! 6:30-10 p.m. Ann Arbor Cooks, 5060 Jackson Road, Ann Arbor. Bring your special someone and have some fun in the kitchen cooking up this fun French Bistro menu. Feel free to bring a bottle of wine to enjoy with your meal. Menu: Brie en Croute with raspberry preserves and sea salted Marcona almonds; Tuna Nicoise salad with haricot verts, baby fingerlings, Nicoise olives and lemon-caper vinaigrette; moules mariniere (mussels in white wine) served with French baguette; champagne and cognac truffles. $150 per pair. Register online 48 hours in advance at www.annarborcooks.com.

Photo by Flickr user theogeo

Saturday
Beer Tasting and Silent Auction Fundraiser: Team Tour de Wishes. Noon-2 p.m. Arbor Brewing Co., 114 E. Washington St., Ann Arbor. This fundraiser for Make-A-Wish Michigan gives participants a chance to sample seven to 12 locally brewed beers, with an appetizer buffet and silent auction. $35 in advance only: 734-213-1393.

Manchester's annual Ribs & Blues event. Gates open at 3 p.m. Carr Park, 601 W. Main St., Manchester. The Manchester Men's Club hosts its annual Ribs & Blues event: Hot barbecue, cool blues and cold beer. $5 admission. Manchestermensclub.com.

May Dinner/Dance: Greater Beneficial Union. 6-11 p.m. Zal Gaz Grotto Club, 2070 W Stadium Blvd., Ann Arbor. The menu includes: Chicken cordon bleu, German potato salad, green beans, tossed salad, bread and butter, and homemade cakes, coffee, beer, wine, and pop. Dinner is followed by dancing to German music by the Rheinlanders. Pretzels are served late in the evening. The event includes raffles and crowning of a “May Queen.” $25. Reservations required by May 16: 734-913-9371 or 734-954-0057.

Chelsea Farmer’s Market. 8 a.m.-noon on Saturdays through Oct. 26. Downtown Chelsea, on Park Street. The Chelsea Farmer’s Market is a traditional market that has everything from fresh produce (including organics) to hand made crafts. Free projects and crafts will take place at the Children’s Booth on the second Saturday of each month. On May 18: Market Greens Educational Event - Taste of Health. No admission charge; price of purchases. coordinator@chelseafarmersmkt.org.

AnnArbor.com file photo | Melanie Maxwell

Saturday Farmers Market. 7 a.m.-3 p.m. Ann Arbor Farmers Market, 315 Detroit St., Ann Arbor. Find local produce and food from some of your favorite farmers as well as educational food demos and more. Free admission. Visit www.a2gov.org/market for more information.

Sunday
Morning After Brunch for Two: 101. 1-4 p.m. Ann Arbor Cooks, 5060 Jackson Road, Ann Arbor. Delicious, romantic and easier than you may think these eye-opening meals will become your go-to for impressing late night or early morning guests. Together we will master eggs (a real necessity even if you are making them for yourself), hash browns and fresh breakfast sausage. We will visit the sweeter side with a fancy French toast and cover the proper way to a fine cup of coffee without the crazy equipment used by your favorite barista in this full participation class. Menu: Eggs three ways with rosemary-scented hash browns and homemade breakfast sausage; brioche french toast stuffed with mascarpone and strawberries; orange citrus breakfast cake and French press coffee. $75 per person. Register online 48 hours in advance at www.annarborcooks.com.

Monday
Farm To Table. 6:30-9:30 p.m. Ann Arbor Cooks, 5060 Jackson Road, Ann Arbor. This class is offered through Washtenaw Community College, but held at Ann Arbor Cooks. This dinner is all about supporting our local farmers and knowing where our food comes from. Menu: Pan-seared scallops with spring herb oil; lemon gnocchi with fresh Fava beans, asparagus, morel and ramp saute; lemon curd and vanilla bean Chantilly cream . $75 per person. Register at www.wccnet.edu/lifelong-learning/.

Fast and Healthy with Wendy Watson. 6:30-8:30 p.m. Ann Arbor Whole Foods, 3135 Washtenaw Ave., Ann Arbor. Yikes - you forgot to plan dinner and now you will be home late. You don’t have to resort to fast food again. Gain excellent advice on items you can stock in your freezer, pantry and refrigerator that will help you make a healthy meal in a hurry. You will enjoy a stir-fry and gluten-free noodles dish while Wendy shares her secrets and tips for planning ahead. $39. Register with Ann Arbor Community Education & Recreation at 734-994-2300 ext. 53203 or www.aareced.com.

Lecture And Demo: Ice Cream Bike: A Sneak Peak at Go! Ice Cream. 7-8:30 p.m. Ann Arbor District Library, Malletts Creek Branch, 3090 E. Eisenhower Parkway, Ann Arbor. Coming this summer, Go! Ice Cream will start a new mobile business biking adventure in and around Ypsilanti. Before that happens learn a bit about proprietor, Rob Hess, and his adventurous variety of local, hand-made and often exotic and unusual ice creams. Learn how to make lemonade (and other fruits) popsicles at home - you could start your own all-natural popsicle stand this summer and become a frozen dessert mogul too. Tastes will be offered. Free. 734-327-8301 or aadl.org.

Milan Senior Nutrition Program. 11:45 a.m. Milan Senior & Community Activity Center, 45 Neckel Court, Milan. In partnership with the Washtenaw County Senior Nutrition Program, they offer a nutritionally balanced meal three afternoons a week: Mondays, Wednesdays and Thursdays. There is a suggested donation of $2.50 for anyone who is 60 years or older and a fee of $5 for anyone under the age of 60. They do ask for 48 hour advanced reservations. Call or stop by the office.

Tuesday
Wunder Bier Fest. 6 p.m. Carson's American Bistro, 2000 Commonwealth Blvd., Ann Arbor. Celebrate spring while grilling on the patio at Carson’s Wunder Bier Fest dinner. Chef Beth Crawford demonstrates her grill master skills and shares some tips from 6-6:30. The price also includes a Wunder Bier Fest Dinner. The menu: Assorted grilled vegetables with extra-virgin olive oil, paired with Sam Adams Summer Ale; warm potato salad red skins tossed in a mustard ale vinaigrette atop mixed greens with apple wood smoked bacon, paired with New Holland Mad Hatter; Guinness-marinated country-style pork rib with sweet potato puree and Brussels sprouts paired with Guinness; Oberon cupcakes, paired with Bell’s Oberon. $39.95 per person, tax and gratuity included. Reservations required: 888-456-3463.

Danny Shaw | AnnArbor.com

The Humble Chickpea. Cranbrook Whole Foods, 990 W. Eisenhower Parkway, Ann Arbor, in the Lifestyle Center. The garbanzo bean has a long and distinctive history. Learn about this humble bean and some of the many ways it can be prepared. Susan will demonstrate how to make hummus, chick pea soup, socca, besan puda and dumplings. The recipes in this class are all gluten-free. $5. 734-997-7500.

12 Ways to Be a Smarter Cook Every Time . 6:30-9:30 p.m. Ann Arbor Cooks, 5060 Jackson Road, Ann Arbor. If you find yourself in a situation where something has gone wrong in the kitchen, is there anything you can do to recover the dish? This full participation, technique-driven class will give you insights to how foods wind up delicious and hot consistently get amazing results. We will also arm you with the recovery techniques that can bring a dish back and build your culinary confidence. Menu: Breaded veal cutlets with fingerling potatoes, spring vegetables and chocolate-dipped meringue for dessert. $75. Register online 48 hours in advance at www.annarborcooks.com.

Lunch is Served. Noon-1 p.m. Turner Senior Resource Center, 2401 Plymouth Road, Ann Arbor. Repeats every Tuesday and Friday. Reservations are required with two days prior notice. Suggested donation for those over 60 years of age is $2.50, for all others, $5. Call 734-998-9353 for reservations.

Wednesday
An Introduction to Brioche. 6-10 p.m. Ann Arbor Cooks, 5060 Jackson Road, Ann Arbor. Brioche - a classic French bread with a high egg and butter content that makes it incredibly rich with a tender crumb. This technique-driven class will take you through the meticulous process of making this delicious wonder, so that when you leave, you will not only have dough to take with you, along with your baked goods, but there will be no questions in your mind as to how Brioche is made, the texture the dough should be, and how to shape the various forms. Full participation is the only way to learn this one. Menu: Classic brioche dough; dinner rolls; rich cinnamon buns; monkey bread. $75 per person. Register online 48 hours in advance at www.annarborcooks.com.

Wednesday Wine Tasting. 6 p.m. Paesano's Italian Restaurant, 3411 Washtenaw Ave., Ann Arbor. This informal wine tasting allows patrons to sample five up and coming wines from Italy. Joined by one of Paesano's knowledgeable wine purveyors, the staff creates tasty appetizers to accompany the bold flavors. $25. www.paesanosannarbor.com.

Chelsea Farmer’s Market. 2:30-6 p.m. on Wednesdays through October. Chelsea Community Hospital, by the U of M Family Practice Building, 775 S. Main St., Chelsea. The Bushel Basket Market has been open since 2007 and serves the Chelsea Community Hospital service area. Our mission is to provide a variety of local products and produce in a pleasant, easily accessible location to encourage more frequent and wider consumption of fresh healthy foods to the citizens of Chelsea and surrounding communities and to provide a tangible link between health and wellness of these people to their local hospital.Experience food, crafts and fun during special events throughout the summer. No admission charge; price of purchases. coordinator@chelseafarmersmkt.org.

Wednesday Farmers Market. 7 a.m.-3 p.m. Ann Arbor Farmers Market, 315 Detroit St., Ann Arbor. Find local produce and food from some of your favorite farmers as well as educational food demos and more. Free admission. Visit www.a2gov.org/market for more information.

Thursday, May 23
Amateur Cake Contest. Noon-2 p.m. Trotter Multicultural Center, 1443 Washtenaw Ave., Ann Arbor. Come join us for free food, raffles, and giveaways. This is a great way to network, as there will be different vendors at this event. The best part of this event is that the raffle proceeds will go towards the Leukemia and Lymphoma Society. No admission charge. 734-680-9178.

Micro Brew-Haha dinner 2013. 6:30 p.m. Paesano’s, 3411 Washtenaw Ave., Ann Arbor. Three local micro breweries will be represented and paired with a multi-course dinner. Guests will enjoy locally crafted beer from Arbor Brewing Co. of Ann Arbor, Original Gravity in Milan, and Great Lakes Brewing Co. out of Cleveland, Ohio, matched with a locally inspired early summer menu from Chef David. Representatives from each brewery will also be on hand to share their insight into the brewing process. The menu includes: Round #1: Chilled carrot ginger soup with cucumber creme fraiche and a grilled tomato and ricotta crostini. Beer: Dortmunder Gold from Great Lakes Brewing. Round #2: Grilled avocado and tomato filled salmon roll, with asparagus drizzle and a lemon basil vinaigrette. Beer: Buzzsaw IPA from Arbor Brewing. Round #3: Short rib and pork sliders, arugula, Tallywacker mayo, gouda, and blue potato chips. Beer: Tallywacker Scottish Ale from Arbor Brewing. Round #4: Honey BBQ ribs over a summer vegetable gratin. Beer: County Street Amber from Original Gravity. Last Call: Chocolate porter beer tart with a porter infused whipped cream. Beer: Edmund Fitzgerald Porter from Great Lakes Brewing. In case of inclement weather, the event will be moved into the restaurant’s banquet room. $45 per person (plus tax & gratuity). Call for reservations: 734-971-0484.

Canning 101 with Cynthia Hodges. 7-9 p.m. Ann Arbor Whole Foods, 3135 Washtenaw Ave., Ann Arbor. Plan ahead for preserving the bounty from your summer garden. Understand the basics of safe canning methods using a warm water bath and pressure canning. Assist the instructor in preparing the vegetables and take home a jar to begin stocking your pantry. A little planning now will allow you to eat local food all year long. $39. Register with Ann Arbor Community Education & Recreation at 734-994-2300 ext. 53203 or www.aareced.com.

Flight Nights. 5-8:30 p.m. Cranbrook Whole Foods, 990 W. Eisenhower Parkway, Ann Arbor, at the wine bar. Each Thursday evening, experts lead an exploration of wine, cheese and appetizers. (Note: These events were previously called Thursday Night Rush Hour Relief.) This week’s topic: American red blends for summer. $17. 734-997-7500.

To submit events for this calendar, e-mail calendar@annarbor.com.

Tres leches cakes, made with three types of milk (evaporated, sweetened condensed and whole milk) are popular in Central America.

Jessica Webster | AnnArbor.com

According to a story on NPR’s food blog, The Salt, cake baking has become all the rage in Great Britain of late. There are cake clubs, not unlike book clubs, springing up all over. Sales of flour were at an all-time high in 2012, and cake cookbooks are flying off the shelves.

Reading the story on the NPR site had me inspired. Despite all my protests that I don’t have the patience or the knack to diligently follow baking instructions to the letter, I’ve been doing a whole lot of baking in my kitchen. After reading about the British baking craze, I decided it was time to master the sponge cake.

You’re probably scoffing right now. Sponge cakes? You made those in Home Ec class in sixth grade, right? Am I really admitting that they intimidated me? Let’s just say that I, until repeatedly viewing instructional videos on YouTube recently, had a little hang-up about folding in egg whites. It’s all good now.

I didn’t want just any sponge cake, however. I wanted a sponge cake soaked in delicious sweet milks, frosted with whipped cream and topped with fruit. I wanted a tres leches cake.

Though there is some debate about where they originated, tres leches cakes are popular in Central America and have, along with flan, become a staple dessert at many Latin American restaurants in the United States.

This recipe comes from the Pioneer Woman food blog, with a few slight adaptations. If you want to be really decadent, add a 1/4 cup of rum to the condensed milk-evaporated milk mixture. Just remember that you’re not cooking the rum, so the alcohol will remain in the cake.

Tres Leches Cake - recipe adapted from ThePioneerWoman.com

Ingredients
1 cup cake or all-purpose flour
1-1/2 teaspoon baking powder
1/4 teaspoon salt
5 whole eggs
1 cup sugar, divided
1 teaspoon vanilla
1/3 cup milk
1 can evaporated milk
1 can sweetened, condensed milk
1/4 cup heavy cream
optional: 1/4 cup rum

Icing:
1 pint heavy cream, for whipping
3 tablespoons sugar
2 cups strawberries, cored and cut lengthwise into 1/4 -inch slices
Cocoa powder to sift over the cake

Preparation Instructions
Preheat oven to 350 degrees. Liberally grease a 9x13-inch pan.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to completely cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. (This is where you add the rum if you are so inclined.)

When cake is cool, pierce the surface with a fork at half-inch intervals. Slowly drizzle all but about 1 cup of the milk mixture — try to get as much around the edges of the cake as you can. (My friend Kate says the cup of leftover milk mixture — minus the rum — makes for an excellent base for French toast.)

Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.

Spread over the surface of the cake. Dust cake with cocoa powder and decorate with sliced strawberries. Try not to eat the whole thing in one sitting.

Jessica Webster leads the Food & Grocery section for AnnArbor.com, a part of the MLive Media Group. Reach her at JessicaWebster@annarbor.com. You also can follow her on Twitter or subscribe to AnnArbor.com's email newsletters.

Black Bean Burgers

Peggy Lampman | Contributor

I’m reluctant to quote statistical data linking patronage of fast food chains to high obesity rates; so much material is circumstantial, biased, and, therefore, skewed.

Except data mined from the University of Michigan’s School of Public Health. Information gleaned from their studies regarding global populations, their eating habits, and relativity of fast food consumption to obesity are the Holy Grail; empirical proof linking fast food to health problems. (That I’ve lived in Ann Arbor over 30 years, and am a proud U-M alum is a side note.)

I kid, I kid. But, seriously, when googling information regarding this topic, press quoting U-M studies that link fast food to obesity rates are the first to appear on my screen.

Hardly a surprise since most fast food measured is extremely fattening and unhealthy, the consumption of which has reached epidemic proportions. According to recent statistics from Pew Research Center, in America alone, 50 million people are served daily from a fast food restaurant. For their research purposes, fast food is defined as “...food sold in a restaurant or store with preheated or precooked ingredients, and served to the customer in a packaged form for take-out/take-away.”

Some of the ingredients in the burger.

Whatever your definition, Americans chow down a heck of a lot of burgers, fries and shakes. And as global markets flatten, other nations are catching up. One can understand the allure. When you’re hungry, on a budget, and too exhausted to cook, the myriad of ready made meals dotting thoroughfares are tempting.

And you can dump me and Richard into those fast food stats; we never seem to find time to pack that bento box with soba noodles and edamame to enjoy on our drives up I-75. I can hear, smell and taste the backfire from those car emissions now: bleck! Staring at bugs splattered across a windshield while inhaling a burger that sacrificed our planetary rain forests? How consummately ungreen.

So why can’t inexpensive fast food be healthier? And if some chain does manage to whip up a nutritionally sound menu, would we eat it?

Dried, rehydrated mushrooms lend a meatiness to the burger flavor.

Healthyish options at fast food chains can be found. Burger King, for instance, offers a Morningstar Veggie Burger (410 calories), the eating experience varying as to length of time the patty is microwaved. Sadly, the whole wheat bun they once offered has been replaced with a pillowy white bun — at least at the chains I’ve frequented — but hey, animal welfare issues are silenced.

We’re quick to throw blame at fast food restaurants, but when’s the last time you saw someone chained to a golden arch, force-fed a quarter pounder with super-sized fries?

Mr. Bittman proposes a McBitty’s menu, his take on a healthy, yet affordable, burger, fries and shake, which I recreated in my kitchen. Umami flavors of porcini and soy lend an unctuous meaty flavor to the burger, but the meal took more than an hour to make. Hardly fast. I’m sure, however, some savvy chain could stream-line his prototype — they’d have my bucks and blessing.

But if they can’t think outside the bun, can whole grain be an option?

(I tweaked quantities in Bittman’s recipe and substituted quiona flakes for the oats. I’ll post the shake and fries recipes on Monday.)

Time: 35 to 45 minutes using cooked beans
Yield: 6 medium-sized burgers

Ingredients:

1/3 cup dried stemless porcini mushrooms
3 cups cooked or 2, 15-ounce cans black beans
1 teaspoon chopped garlic
1 cup quinoa flakes, or more if needed
3 teaspoons smoked paprika or chili powder
1 1/2 teaspoons cumin
1 tablespoon soy sauce
Bean-cooking liquid, porcini soaking liquid or water
1/4 cup chopped cilantro
2-4 tablespoons olive oil
6 whole grain buns, plus condiments

Directions:

1. Soak the mushrooms in hot water for 5 to 10 minutes or until softened; roughly chop.
2. Put the mushrooms, beans, garlic, quinoa flakes, spices and soy sauce in a food processor. Let the machine run until the mixture is combined, not puréed, about 30 seconds. (Or use a potato masher.) Add quinoa flakes to thicken, or liquid to thin, as needed. Stir in cilantro.
3. Shape into 6 patties; let sit for 5 minutes. (At this point they may be refrigerated, covered, up to 3 hours.)
4. Put 2 tablespoons oil in a large skillet over medium-low heat. Cook burgers until crisp on one side, about 5 minutes. Flip and cook until they are crisp on the other side, another 5 minutes or so, adding additional oil if needed. Place in buns; pass the condiments.

Peggy Lampman is a real-time food writer and photographer posting daily feeds on her website and in the Food & Grocery section of Annarbor.com. You may also e-mail her at peggy@dinnerfeed.com.

Wing of chicken with colatura, calabrian chilies, honey, and fried garlic from Righteous Rojo, one of the dishes featured at Saturday night's pop-up at the Ann Arbor Club.

Courtesy photo

Righteous Rojo is the brainchild of full-time graphic designer and part-time chef Brad Greenhill. Greenhill began his culinary career at D'Amatos in Ann Arbor and went on to work at other Myles Anton restaurants before heading to Boston's North End to head up his own kitchen team.

After forging a path in the food world, Greenhill switched gears and made his way back to southeast Michigan.

"I got a little burned out working in restaurants and started a graphic design company," said Greenhill in a phone interview. "But I like to bring people together over food. I was hosting dinners at my house all the time. Eventually I thought I should make it more legitimate and find a place to do them."

Greenhill now hosts regular pop-up evenings at locations in Ann Arbor and Detroit. This weekend's event will take place at the Ann Arbor Club, located on the third floor at 103 E. Liberty St., right above Cherry Republic.

"it’s an old men’s club or gentleman’s club," explained Greenhills. "We've had a couple of 826 Michigan fundraising events there in the past. It's like a fossil from the 60s with a bunch of pool tables and card tables. There are also two long oak tables that can each seat about 20 people."

Greenhills considers himself a seasonal Italian chef who incorporates a lot of Asian and southern American cuisine.

"In terms of sourcing, I try to stick with local as much as possible," said Greenhills. "Many chefs share a similar ethos; they care about where the food comes from. I draw a lot of influence from chefs like Thomas Keller and Mario Batali, but there are so many great chefs; I just kind of pull from everyone."

This weekend's event features a choice between a menus designed for vegetarians or omnivores. Both menus include seasonal vegetables like green garbanzos (with sea salt, Sichuan pepper and aleppo) and roasted asparagus (with oveage, charred lemon, crumbs and yogurt).

Reservation for Saturday night's event can be made via the Righteous Rojo site. A $60 per person donation is suggested, and an additional $20 donation will get you beverage pairings. There are seatings at 6:45 p.m. and 9:15 p.m.

Jessica Webster leads the Food & Grocery section for AnnArbor.com, a part of the MLive Media Group. Reach her at JessicaWebster@annarbor.com. You also can follow her on Twitter or subscribe to AnnArbor.com's email newsletters.