This dish is so easy to make yet it adds an elegant touch to any meal. It’s a great side dish for a holiday dinner or brunch.
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Baked Beans
This baked bean recipe was shared with Our Ohio by a Wildman’s Spice Company’s customer. It feeds a crowd so it’s an ideal dish for a potluck or picnic.
Yellow Squash Casserole
Preheat oven to 350 degrees. Spray 2-quart baking dish with nonstick spray. In a medium saucepan, cook squash and onion in a small amount of boiling water; cover for 3 to 5 minutes until tender crisp. Drain. In mixing bowl,…
Green Pea Pasta Salad
Bring three quarts of water to a rolling boil in a large pot; add salt to flavor pasta if desired. Add pasta, stirring occasionally. Boil pasta for 6-8 minutes in an uncovered pot, until al dente. Remove from heat, drain…
Herbed Scalloped Tomatoes
In buttered 2-quart casserole dish, mix together tomatoes and two cups stuffing mix. Stir in rest of ingredients, reserving the remaining 1/2 cup of stuffing mix. Sprinkle reserved mix over top of tomato mixture. Bake at 375 degrees uncovered for…
Maple Roasted Root Vegetables
The addition of pure maple syrup enhances the earthy sweetness of the vegetables when slow roasted.
Black Walnut Wild Rice
This is a dish full of wild and distinct flavors and a delightful chewiness thanks to the earthiness of both the black walnuts and wild rice.
Grilled Zucchini & Summer Squash
Funny looking vegetables can raise an eyebrow among suspicious eaters. Take zucchini, which comes in a variety of oddball shapes and sizes. The savvy cook knows that this vegetable is one of the most versatile and nutritious and its bland flavor and creamy texture does a good job of highlighting spices and seasonings.
Slow Roasted Beets
Give beets a chance with this method. Slow roast them into an amazing candy-like finish, which has the potential of converting long-time avoiders into life-long lovers of this crimson root vegetable.
Butterflake Rolls
This recipe requires patience – and not much more. It’s easy to make, requires no kneading and the reward for waiting lies between the tender layers in the lightest of dinner rolls. The method involves a long, slow, cold ferment of the dough. In bread making, this wait allows the gluten forming to calm down, relax and helps develop flavor.