Feeling a little adventurous? Baklava traces its roots to the Ottoman Empire. This dish will trace its roots back to your kitchen.
Posts categorized as "honey"
Korean Miso and Honey Glazed Cod
Toss a bit of East Asian spice into this fish dish for a change of pace. Miso can be made from fermented soybeans.
Sweet & Spicy Meatballs
This tried and true appetizer classic adds a great protein component to any balanced meal.
Root Vegetable & Arugula Salad with Goat Cheese
The “root” of every good salad is the vegetables and maybe the dressing. Both here are tantalizing to the tastebuds.
Espresso Barbecue Sauce
Combine all of the ingredients and simmer on low heat until it begins to thicken, about 10 minutes. Move spare ribs to a hot grill, brushing with the sauce once heated through.
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.
Honey Glazed Roasted Carrots
With a vegetable scraper, clean carrots. If stem is attached, remove stem and leaf. (You can leave an inch of stem if desired.) In a medium saucepan, bring water to a boil. Add a pinch of salt and then carrots…
Eggplant Caponata
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.
Orange Sesame Granola
The days of rugged granolas have given way to those with a bit more flair. Making your own is also a good reason to reach for flavor neutral oils that don’t compete with the salty, sweet or spicy nature of your favorite recipe.
Pan Roasted Bottom Flat Summer Garden Salad, Grits
Pan Roasted Bottom Flat Summer Garden Salad, Goat Cheese Grits & Great Lakes Gastrique was created during the 2014 Chef Summit at the Certified Angus Beef brand Education and Culinary Center. It’s perfect for anytime you find yourself in the mood for a great steak and a reason to impress your dinner guests. (This recipe has not been tested by Our Ohio staff.)