2 cups thinly sliced white onion
1 1/2 cups apple cider vinegar (Woolf Farms)
3/4 cup sugar
3/4 teaspoon kosher salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black peppe
4 garlic cloves, thinly sliced (Hansen's Greenhouse)
Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.
Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.
Pickles may be stored in the refrigerator for up to one month.
2 tblspn sesame oil
1 tblspn fresh grated ginger
1 cup green onions chopped finely
1 large onion sliced thin
6 medium shittake mushroom caps sliced thin (Killbuck Valley Mushrooms)
1 lb soft or firm tofu, cut into 1/2" cubes
5 cups homemade or bought chicken stock
1/2 tsp sugar
1/4 cup fresh squeezed lemon juice
3 tbspn tamari sauce or soy sauce (to taste)
1 tspn pepper
2 large eggs from the market
1-2 tbspn Chinese Garlic Chili paste or Sriracha (to taste)
Heat sesame oil until hot in stock pot. Add onion slices, cook until soft, add chopped green onions, pork, ginger, cook pork turned color chop meat up (a few minutes over med-high heat). Finally add mushrooms for one more minute, stirring everything.
Add stock and bring to slow boil for five minutes, then add tofu, sugar, lemon juice, soy sauce, pepper and garlic chili paste (or sriracha). Bring back to low boil for five minutes. Taste for chili heat and sourness, add more lemon juice if you want it more tangy or more sriracha for heat.
Whisk eggs in bowl and add to simmering soup, slowly whisk in til strands form. On low, simmer soup few more minutes and taste, add more soy if necessary.
We separately fry thin strips of wonton noodles in peanut oil just before serving. Place several fried strips on top of bowl of soup and serve.
1 small head of cabbage or half large head, sliced thinly (Rainbow Farms)
1 pound cherry tomatoes (Covered Bridge Farm)
1 medium mild onion, sliced (Peth Farm)
2 gloves garlic, pressed (Crooked Creek Farm)
2 small yellow squash, sliced
1 medium red pepper, sliced
3 tbspn pesto
6 cups vegetable broth
3 large carrots, grated (Snake Hill Farm)
1 tbspn cider vinegar (Woolf Farms)
1 tbspn red wine (Maple Ridge Vineyard)
1 tbspn Italian parsley
1 pinch sugar
sea salt and fresh ground pepper to taste
pepper flakes to taste
2 tbspn olive oil
1 cup hard sheep cheese, freshly grated (Kokoborrego Cheese Co.)
In large stockpot sauté onion at medium heat in olive oil until tender, not brown. Add red pepper and garlic. Add cabbage and tomatoes, continue sauté until tender, add carrots stir one minute add broth bring to boil and lower to medium heat. Add rest of ingredients, simmer 30 minutes. Serve with a heaping table spoom of grated cheese and warm Breadsmith Italian bread
1 large butternut squash
1 large head of garlic
5 sprigs of fresh thyme or 1/2 tsp. of dried thyme
2 tablespoons of good olive oil
2 medium onions, quartered
1/2 tsp. sea salt and pepper
1 cup of broth (vegetable or chicken)
cooked bacon crumbles
Preheat oven to 350 F.
Slice squash lengthwise and place, cut side up, on cookie sheet covered with parchment paper. Drizzle oil over squash and sprinkle with thyme. Place garlic and onions around squash, and sprinkle salt and pepper over squash.
Bake until squash is tender, about one hour. Remove from oven and scoop squash from skin. Discard skin.
Squeeze roasted garlic pulp from papery skin into food processor bowl. Add cooked onions and squash pulp. Process all until pureed. Place puree into large pot with broth and cook for ten minutes. Salt and pepper to taste. Garnish with cooked bacon and a dab of sour cream before serving.
1 tspn lemon juice
1/4 cup rice wine vinegar
3/4 cup extra-virgin olive oil
1 tspn shallot, minced
1 tspn minced fresh thyme leaves
1/2 Tbspn Dijon mustard
1/4 tspn sea salt and freshly ground black pepper
2 mashed anchovies (optional)
Whisk oil, lemon juice and vinegar.
Place all ingredients in a medium sized Mason jar and shake.
Add 2 mashed anchovies
2 fresh grilled tuna 2 cans of tuna
6 hard boil eggs, peeled and either halved or quartered
6 small new red potatoes (each about 2 inches in diameter, about 1 1/4
pounds total), each potato scrubbed and quartered
Sea salt and freshly ground black pepper
2 fresh cleaned heads of in small pieces
2 red tomatoes, cored and cut into eighths
1 small red onion, sliced very thin
1 pound haricot vert, stem ends trimmed and each bean halved crosswise
1/4 cup olives
2 Tbsp capers, rinsed
*Marinate tuna steaks in a little olive oil for an hour. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side until cooked through.
Bring potatoes and 4 quarts cold water to boil in a large pot. Add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes. Transfer potatoes to a medium bowl with a slotted spoon (do not discard boiling water). Toss warm potatoes with 1/4 cup vinaigrette; set aside.
While potatoes are cooking, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on a serving platter (I used two serving platters, shown in the photos). Cut tuna into 1/2-inch thick slices, coat with vinaigrette. Mound tuna in center of lettuce. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in bowl; arrange tomato-onion mixture on the lettuce bed. Arrange reserved potatoes in a mound at edge of lettuce bed.
Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste; arrange in a mound at edge of lettuce bed.
Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using), and serve immediately.
1 2/3 cups chicken broth (Make your own from a whole Tea Hills Chicken!)
1/4 cup soy sauce
1/4 cup packed brown sugar
2 Tbsp. tomato paste
3 Tbsp. finely grated peeled fresh ginger
3 garlic cloves, minced (Snake Hill Farm or Country Gristmill)
1 Tbsp. cider vinegar (Woolf Farms)
1 Tbsp. olive oil (The Olive Tap)
Whisk together 2/3 cup broth, soy sauce, brown sugar, tomato paste, ginger, garlic, and vinegar and pour into a large sealable plastic bag. Add tenderloin and seal bag, then marinate, chilled, turning bag over occasionally, 2 hours.
Bring tenderloin to room temperature, about 1 hour.
Put oven rack in middle position and preheat oven to 425°F.
Pat tenderloin dry and reserve marinade. Heat oil in a 12-inch ovenproof skillet over moderately high heat until hot but not smoking, then brown tenderloin on all sides, turning with tongs, about 3 minutes total. Transfer skillet to oven and roast pork until thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.
While meat is roasting, pour marinade through a fine-mesh sieve into a small saucepan and boil until reduced to about 1/3 cup, 10 to 15 minutes. Stir in remaining cup broth and bring sauce to a simmer. Serve slices of tenderloin with sauce.
1 package Spicy Buffalo Chicken Patties (Tea Hills Poultry)
2 (8oz) packages cream cheese, softened
1 cup ranch dressing
3/4 cup red hot sauce (Blaze Gourmet)
1 1/2 cups grated cheddar cheese (Ohio Farm Direct)
2 Tbsp. extra virgin olive oil (The Olive Tap)
Heat olive oil and brown chicken patties, break up the patties so you have ground chicken. Add hot sauce and heat until cooked. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half the cheese and transfer mixture to a slow cooker. Sprinkle the remaining cheese over top, cover and cook on low until hot and bubbly.
*This recipe was adapted from The Flexitarian Table, by Peter Berley.
1/2 cup extra virgin olive oil (The Olive Tap)
2 Tbsp. rice vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh chives
2 Tbsp. chopped fennel fronds
Sea salt and freshly ground pepper to taste
8 radishes, trimmed and very thinly sliced (Rainbow Farms)
6 sunchokes, peeled and very thinly sliced (Killbuck Valley Mushrooms)
2 goldrush apples, cored and very thinly sliced (Woolf Farms)
2 fennel bulbs, trimmed, cored, and very thinly sliced
In a bowl, whisk together oil, vinegar, lemon juice, chives, and fennel fronds to make a smooth vinaigrette. Season vinaigrette with salt and pepper to taste.
Add radishes, sunchokes, apples, and fennel. Toss well, cover, and refrigerate for at least 30 minutes or up to 1 day, to allow the flavors to come together. Season with salt and pepper before serving.
1 lb. spinach leaves, cleaned, chopped (Rainbow Farms)
1 Tbsp. olive oil (The Olive Tap)
1 medium onion, chopped (Don Anna Farms)
1 large clove garlic, minced (Country Gristmill)
2 Tbsp. milk (Country Gristmill)
1/3 cup grated cheese (Kokoberrago - ask for one similar to Parmesan)
Sun-dried tomatoes, about 2 Tbsp. chopped
Sea Salt and fresh ground pepper to taste
3 oz. goat cheese (Mackenzie Creamery)
Preheat oven to 400°F.
Cook spinach in 1/4 cup of water in a covered saucepan until just wilted. Drain water and set aside.
In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set aside.
Sauté onions in olive oil in an oven-proof, stick-free skillet, until translucent,
about 4-5 minutes on medium heat. Add garlic and cook a minute further. Add cooked spinach and mix in with onions and garlic.
Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.
Sprinkle bits of goat cheese over the top of the frittata mixture. When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden. Remove from oven and let cool for several minutes.
Cut into quarters to serve. Serves four.
1 - 1 1/2 lb. beef stew meat cut into 1 inch or smaller cubes (Millgate or
1 lb. ground lamb (Great American Lamb)
2 medium onions, chopped (about 1 to 1 1/2 cups) (Don Anna Farm)
1/4 cup of olive oil (The Olive Tap)
1/2 - 1 cup of beer of choice (lager-type, lighter beers recommended)
1 28 oz. can of crushed tomatoes
1 15 oz. can of tomato sauce
2 varieties of beans (Alta Mae Farms, be sure to ask for soaking directions)
2 Tbsp. chili powder (Blaze Gourmet)
1 Tbsp. cayenne pepper
1 Tbsp. cumin
Sea salt and fresh ground pepper, to taste
Saute onions in olive oil in a large stew pot. Sprinkle a bit of salt on the beef while the onions cook.
Once onions are slightly translucent, push them to one side using a wooden spoon. Add the beef chunks to the remaining area and do not move. After a few minutes of sizzling, give the meat a stir and try to flip the majority of the pieces over. Let the meat sear and brown on at least two sides.
Add the ground lamb and brown.
Once all the meat is browned, pour the beer in and using a wooden spoon, rub on the bottom of the pot where the brown bits leftover from searing the meat lock in all the flavor and dissolve them in the beer. Then lower the heat and add the chili powder, cayenne pepper and cumin. Stir well.
Pour in the crushed tomatoes and the tomato sauce. Stir the meat and onions off the bottom and into the sauce. Fill the tomato sauce can with water and pour into the pot. Stir.
Allow the pot to come to a boil, raise heat if necessary. Add soaked beans to pot. Stir.
Cover the pot and leave on medium heat for about an hour. Stir occasionally. Once heated it is technically ready to eat, but giving it a longer slower time allows the meat to become more tender, and allows the flavors to develop and blend. The lamb flavor should permeate just about everything else in the pot.***Remember to soak those beans!
1 Tbsp. fennel seeds, crushed
1/2 tsp. crushed red pepper
1/3 cup grainy Dijon mustard (garden.vineyard.grove)
2 cloves crushed garlic
1/2 tsp. each sea salt and fresh ground pepper
1/4 cup honey (Ohio Honey)
Preheat the oven to 375°. Set the pork tenderloins on a rimmed baking sheet and season them with the sea salt and pepper. Spread the crushed spices on the baking sheet and roll the pork tenderloins in the fennel, crushed red pepper and garlic to coat them.
Roast the pork tenderloins for about 20 minutes, until an instant-read thermometer inserted in the thickest part of each tenderloin registers 145°. Transfer the pork tenderloins to a cutting board and let them rest for 10 minutes.
In a small bowl, mix the mustard with the honey. Slice the pork 1/2 inch thick and serve with the honey mustard.