Though the backyard barbecue with family and friends may look different this summer, this take on a traditional staple will not disappoint.
Add the cut vegetables to the slow cooker and cover with rinsed lentils. Add the canned tomatoes, tomato paste and vegetable broth. Top with spices and cook five to six hours on low or seven to eight hours on high….
Remove the bread crusts and save for testing the frying oil temperature. Tear bread slices into very small pieces and place into a medium bowl. Add the lamb, onion, egg, mint, cheese, garlic, oregano, cinnamon, 1 teaspoon salt and 1/4…
The perfect summertime supper that doesn’t require too much time in the kitchen. Kids enjoy eating anything that involves a skewer.
Brown turkey with onions and garlic, drain. Put in slow cooker and add remaining ingredients. Stir. Cook on low for 6 to 8 hours. Submitted by Jo Sana Maul, Wintersville
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.
This is the type of dish that goes perfectly with a chilly autumn day or a frosty winter afternoon. Braise them a day ahead and the flavor will deepen overnight in the refrigerator.
Delightfully salty and lemony, this dish uses dark meat from the chicken, which is best suited for braises. Be sure to use bone-in thighs for outstanding flavor.
The juice for Maize Valley’s Chardonnay comes from Washington State. It’s just another example of the farm’s attempts to maintain diversity in what it can offer visitors who arrive all year long to sip and sample wines. Chardonnay can be produced into wines that range from dessert sweet to deliciously dry. This one is buttery, slightly oaky with hints of vanilla and buddies up beautifully with this delicious Caponata, a Sicilian appetizer or side dish, especially nice with roasted chicken.
The Frontenac wine grape is a versatile variety that has found a home at the Maize Valley Winery. Relatively new in the wine making world, it bravely stands up to sub zero temperatures and unpredictable winters. Not as bold and dry as a Cabernet but not as sweet as a Concord wine, it earned the label “Middle of the Road” and goes well with grilled meats like this flavorful cut. If there are leftovers, add them to a salad the next day.