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 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, 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.)
Chunks of eggplant, onion and tomatoes take kindly to simmering in a smoky, tangy barbeque sauce like Matt’s Hog Spit BBQ Sauce. Add a green salad and a slice of crusty bread for a great dinner.
Mackenzie Creamery’s Baby Buche is a semi-aged goat’s milk cheese, typically ripened for 5 to 10 weeks, getting softer, sharper and more intensely flavored with time and the highlight of this easy to make appetizer.
Another easy recipe for the grill.
This sauce is great with Spiced Lamb Meatballs.Spiced Lamb Meatballs Recipe
Recipe from The Locavore’s Kitchen, Swallow Press, 2011
The flavor of the honey comes through in these delightful little rounds that are wonderful for dips or to accompany a luncheon salad.
This recipe looks really beautiful using different colored carrots; maroon, yellow, orange…they do bleed into one another during cooking so the colors stay pretty vibrant.