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Written by Detroit food writers and photographers Henry Balanon, Joe Hakim, Dave Benjamin, Dave Murray, Angela Watts .

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Eat well.

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365 Days of Food
#125 Tinga Chicken Taco (by TwoHungryDudes)
Spicy marinated chicken breast topped with onions, cilantro, and hot red salsa on corn tortillas.
From Taqueria Mi Pueblo in Detroit.

365 Days of Food

#125 Tinga Chicken Taco (by TwoHungryDudes)

Spicy marinated chicken breast topped with onions, cilantro, and hot red salsa on corn tortillas.

From Taqueria Mi Pueblo in Detroit.

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Submitted by Becky Johns
Just in time for Cinco de Mayo. Fiesta!

Submitted by Becky Johns

Just in time for Cinco de Mayo. Fiesta!

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Pete’s Place: French Dip (by TwoHungryDudes)
Thinly sliced prime rib, swiss cheese on baguette, au jus & horseradish sauce
From Pete’s Broadway Cafe in Ferndale, MI.
Facebook Fan Page

Pete’s Place: French Dip (by TwoHungryDudes)

Thinly sliced prime rib, swiss cheese on baguette, au jus & horseradish sauce

From Pete’s Broadway Cafe in Ferndale, MI.

Facebook Fan Page

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365 Days of Food
#124 Grilled House-Made Kielbasa (From Toasted Oak Grill & Market in Novi, MI)
Served with caraway beer mustard & warm potato salad.

365 Days of Food

#124 Grilled House-Made Kielbasa (From Toasted Oak Grill & Market in Novi, MI)

Served with caraway beer mustard & warm potato salad.

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Pete’s Broadway Cafe: Pasta Mezzogeorno 
Italian sweet sausage, baby spinach, roasted garlic, olive oil, finished with parmesan cheese.
This dish can made with whole wheat or gluten free pasta.
Facebook Fan Page

Pete’s Broadway Cafe: Pasta Mezzogeorno 

Italian sweet sausage, baby spinach, roasted garlic, olive oil, finished with parmesan cheese.

This dish can made with whole wheat or gluten free pasta.

Facebook Fan Page

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Pete’s Broadway Cafe: Verdi Pasta (by TwoHungryDudes)
Fresh seasonal vegetables, light extra virgin olive oil, pesto and roasted garlic tossed with your choice of pasta.
From Pete’s Broadway Cafe
Facebook Fan Page

Pete’s Broadway Cafe: Verdi Pasta (by TwoHungryDudes)

Fresh seasonal vegetables, light extra virgin olive oil, pesto and roasted garlic tossed with your choice of pasta.

From Pete’s Broadway Cafe

Facebook Fan Page

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365 Days of Food
#123 Cheese & Crackers (by JoeFoodie)
Classic snack combination slightly amped up.  Trader Joe’s Woven Wheat crackers, local Farm Country Cheese House Sharp White Cheddar (from Lakeview, MI), and guindilla peppers.  

365 Days of Food

#123 Cheese & Crackers (by JoeFoodie)

Classic snack combination slightly amped up.  Trader Joe’s Woven Wheat crackers, local Farm Country Cheese House Sharp White Cheddar (from Lakeview, MI), and guindilla peppers.  

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Pete’s Broadway Cafe: Broadway Berry Salad (by TwoHungryDudes)
Seasonal berries, field greens, balsamic vinaigrette.
From Pete’s Broadway Cafe
Facebook fan page 

Pete’s Broadway Cafe: Broadway Berry Salad (by TwoHungryDudes)

Seasonal berries, field greens, balsamic vinaigrette.

From Pete’s Broadway Cafe

Facebook fan page 

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Pete’s Broadway Cafe: Breaded Zucchini Marinara (by TwoHungryDudes)
Fresh cut zucchini spears in a light, crisp batter.  Served with fresh made marinara sauce.
From Pete’s Broadway Cafe in Ferndale.
Pete’s Broadway Cafe Facebook fan page

Pete’s Broadway Cafe: Breaded Zucchini Marinara (by TwoHungryDudes)

Fresh cut zucchini spears in a light, crisp batter.  Served with fresh made marinara sauce.

From Pete’s Broadway Cafe in Ferndale.

Pete’s Broadway Cafe Facebook fan page

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365 Days of Food
#122 Sugar fried asparagus (by JoeFoodie)
Michigan grown asparagus is readily available in many of our local markets right now.  One of my favorite ways to prepare asparagus is simple & delicious.  
Wash & cut asparagus.  Heat a cast iron skillet with some extra virgin olive oil over medium heat.  Add the asparagus and cook for 3-4 minutes.  Sprinkle with organic sugar and cook to desired doneness.  
I like asparagus with some crunch.  The sweet sugar works perfectly with earthy asparagus.

365 Days of Food

#122 Sugar fried asparagus (by JoeFoodie)

Michigan grown asparagus is readily available in many of our local markets right now.  One of my favorite ways to prepare asparagus is simple & delicious.  

Wash & cut asparagus.  Heat a cast iron skillet with some extra virgin olive oil over medium heat.  Add the asparagus and cook for 3-4 minutes.  Sprinkle with organic sugar and cook to desired doneness.  

I like asparagus with some crunch.  The sweet sugar works perfectly with earthy asparagus.

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