Garnish this tomato soup with a chiffonade of romaine lettuce, blue cheese crumbles and crispy bacon to serve as BLT Soup.
This recipe uses 3-4 pounds center cut beef tenderloin and fresh herbs.
Who said salads have to be green? This one combines smoky onions with the juicy goodness of tomatoes and undoubtedly serves as a wonderful accompaniment to a grilled steak.
Edamame is Ohio’s edible soybean, firm and delicious with a slightly nutty flavor. They can be enjoyed simply steamed and salted and popped straight from their fuzzy pod into your mouth or shelled and used in this recipe where it adds a special twist to a classic pesto. Mix this version into hot pastas or spread on toasted bread slices. A dollop stirred into a vegetable soup delivers a wonderful savory accent.
This dish is great with seasonal Ohio tomatoes.
Try this easy chili recipe on a brisk autumn day. It cooks in only 60 minutes.