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Food made with Strawberrys. (Jodi Miller Photos) 614-580-0342

Frozen Strawberry Yogurt

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.

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Food made with Strawberrys. (Jodi Miller Photos) 614-580-0342

Cornmeal Waffles

In a medium bowl, whisk together the buttermilk, eggs and melted butter. In a separate bowl, whisk together the dry ingredients. Add the dry ingredients to the wet and whisk gently to combine, taking care not to over mix. Let…

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Food made with Strawberrys. (Jodi Miller Photos) 614-580-0342

Strawberry Syrup

Fresh pancakes or waffles should be crowned with only the best syrup like this ruby colored strawberry syrup, which takes only four ingredients to make. Unfortunately, it doesn’t store for too long in the refrigerator, but then again it won’t be around that long.

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Food made with Strawberrys. (Jodi Miller Photos) 614-580-0342

Strawberry Gin Smash

Here’s what puts the “happy” in Happy Hour! It’s a completely refreshing way to welcome guests. Be sure to seek out Ohio brands of gin, such as Watershed Distillery where the classic juniper notes are subdued. If you’re new to mixology, “muddle” simply means to press or pin the ingredients against the side of glass with the back of a spoon. This releases the flavors of the ingredients to bind with the spirits.

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StrawberryTest2

Chilled Strawberry Soup

Wait until the end of the meal to serve this cooling soup, perfect for a hot or muggy day when the body needs to “chill.” And if you can’t wait, it’s also a delightful way to start the day at breakfast or brunch.

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Crostini with Cannellini Beans & Strong Herbs. Our Ohio Magazine food shoot.(Jodi Miller)

Crostini with Cannellini Beans & Strong Micro Herbs

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.

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Folsom & Pineís Summer Salad. Our Ohio Magazine food shoot.(Jodi Miller)

Garden Variety Salad

Combine the corn, tomatoes, squash and zucchini. Add the balsamic vinegar, olive oil, salt and pepper and toss lightly. Add the avocadoes, basil leaves and chives and toss again. Season with salt and pepper, to taste. Divide the microgreens among…

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Fresh Arugula Pesto . Our Ohio Magazine food shoot.(Jodi Miller)

Fresh Arugula Pesto

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.

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Food shoot with Ohio Nuts for Our Ohio Magazine.(Jodi Miller)

Warm Brussels Sprout Salad with Hazelnuts and Cranberries

Brussels sprouts have made a big comeback, and terrific recipes like this one are the reason why. The recipe mixes sweet, smoky and nutty ingredients in a salad that will become a cold weather favorite.

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Food shoot with Ohio Nuts for Our Ohio Magazine.(Jodi Miller)

Maple Roasted Hicans

When you find hicans, be sure to adorn them with the simple ingredients in this recipe so the true flavor shines through. Pecans or walnuts can be substituted, but hicans are worth the search.

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