25
June
‘Tis the season for Ohio Sweet Corn! Whether grown in your backyard garden, or purchased at your favorite farmers market this seasonal “candy from the garden” is in season and delicious. Of course sweet corn
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25
February
Legend has it that Brussels sprouts were first grown in Europe. The first official description of them appeared in Belgium in the late 16th century. They made their way to England in the mid-19th century
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28
February
Weeknight dinners are a breeze when you plan ahead. We’ve picked more than a week’s worth of easy, affordable and delicious meals from Food Network stars that are perfect for chilly winter nights.Weeknight dinners are
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09
August
Chef Jamie McFadden presents Puttanesca “Starter” Yields Sauce for 1 pound of prepared pasta ½ cup Italian olives, pitted & chopped 1 tsp crushed red pepper ½ cup green olives, chopped 2 tsp black pepper
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09
August
Fava Bean and White Truffle Ailoi 16 servings This delicious combination is the perfect substitute for the typical butter you serve on your Holiday table and pairs beautifully with Freshly Baked Bread from Olde Hearth!
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09
August
French West Indian Curry Rub 10 servings 1/4 cup Brown rice, uncooked 1/4 cup whole cumin seeds 1/4 cup whole coriander 1 tbsp mustard seeds 1 tbsp black peppercorns 1 tsp whole cloves 3 tbsp
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09
August
Caper Tapenade for Lamb 4 servings 1/2 cup flat-leaf parsley leaves, chopped 1/4 cup mint leaves, chopped 1/4 cup extra-virgin olive oil 2 tablespoons capers, drained 1/8 teaspoon crushed red pepper 1/2 cup assorted olives
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09
August
Florida Frog legs, Buffalo Style 4 Servings By Chef Jamie McFadden Marinade Ingredients 8 frog legs 2 cups Milk 2 cups buttermilk 1/2 teaspoon salt 1/2 teaspoon coarse black pepper In a medium size bowl
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17
November
Year after year Central Floridians anticipate the beginning of fall and the slightly cool evening temperatures that accompany. Windows begin to open in the late afternoons, and the thought of “heating up the kitchen again”
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04
March
HAPPY ST. PATRICK’S DAY! 4 tablespoons of unsalted butter 2 medium sized leeks 3 large potatoes, washed & peeled 1 cup chicken broth 2 cups of heavy cream
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