This fresh, frosty treat doesn’t call for any special equipment, just a few stirs throughout the afternoon that result in a smooth and creamy texture.
This rustic recipe can change its flavor profile with whatever herbs you have on hand. Serve it as a hearty appetizer with a glass of Chardonnay or to accompany a bowl of hot soup for a filling lunch.
The “baby” variety of arugula makes a terrific pesto, full of bright green color and a peppery flavor. Use it to toss with pasta, spread on a pizza into (or in addition to) tomato sauce or as a base for a vegetable dip.
LaCrescent is a tough little grape that found it’s roots in Minnesota and made a happy transition to the former cornfields at Maize Valley. It produces a wine that’s semi-sweet with apricot tones and citrusy flavors or grapefruit and tangerine throughout. Wines with similar flavor profiles are wonderful choices for pairing with (and taming) spicy foods.
Charles Klinefelter’s customers have watched Lin Dar Farms raise Scottish Highland cattle from cuddly looking, furry “teddy bears” to shaggy-coated, splendid beasts with expansive horns. They’ve been introduced to sleepy newborn calves, just hours old; watched hay silage going into…
The hardest thing about this soup is whether to add one chili pepper (which gives it a mild kick) or three (where you get a “punch”). This creamy soup is good hot or cold. Add some corn or cooked chicken to make it more substantial.
These healthy breakfast “treats” are so simple to put together that you shouldn’t save them just for company. Change up the flavors with granola and seasonal berries and this will always seem like a new recipe.
Imagine waking up on a chilly morning and beginning the day with a tender scone and a cup of tea. Not too sweet, this scone is studded with apricots and is even better slathered with some berry jam or lightly whipped cream.
The traditional taste of tzatziki, a refreshing staple on Greek tables, comes through in this slimmed down version that uses cottage cheese. Mezze are small dishes served as appetizers…made even better with a glass of white wine.
Ten years ago, hard cider, the kicky adult version of a favorite fall beverage, was difficult to come by unless you knew someone with a batch fermenting in their cellar and willing to share. The strong stuff was perfectly legal but hard to obtain and typically not very quaffable. Today, there are at least seven hard cider producers in Ohio reviving this ancient craft in creative ways, and some count on local apple and cider producers to help them get the job done.