Generations have gathered around the table to enjoy this hearty dinner staple. From the January/February 2021 Our Ohio magazine, from Ohio Farm Bureau.
Posts categorized as "olive oil"
Tomato Bruschetta with Arugula Pesto and Goat Cheese
This classic spread makes for a yummy snack or scrumptious appetizer. From the January/February 2021 Our Ohio magazine.
Gluten Free Focaccia
Preheat the oven to 400 degrees. Line a 9 x 13 glass baking pan with parchment paper and spray with olive oil cooking spray. Combine the oil, rosemary, 1 tsp. salt and pepper. Set aside. In a large bowl, whisk…
Sausage and Kale Stuffed Acorn Squash
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. Pour a tablespoon of olive oil over the acorn squashes and sprinkle with paprika, salt and pepper. Bake for 50 to 60 minutes, until the…
Focaccia
Combine the sugar, yeast and water. Stir to dissolve the yeast. Stir in the flour in small increments at a time. Stir in 1 ½ teaspoons of salt and the onion. Mix well, then knead on a lightly floured board…
Cobb Salad with Lemon Garlic Vinaigrette
Cobb salad is a simple, but tried and true favorite on a warm summer day. This version offers a special dressing.
Eggs in Purgatory
Bored with breakfast standbys and looking for a challenge? This interesting dish may be just what you’re looking for.
Filet Mignon with Provencale Bread Crumbs
Warming up on a cold night with comfort food like this never tasted so good. From the November/December 2019 Our Ohio magazine.
Risotto with Tuscan Kale and Toasted Pumpkin Seeds
This dish is slowly made and boldly rich in the flavors of the season.
Grilled Veal Chop with Smoked Blue Butter
A simple, but fancy dinner for two may just be what the doctor ordered to usher in the holiday season with this yummy centerpiece dish.