Friday, April 25, 2014

3701 S. Schultz-Portage Road
Elmore, OH 43416 · 419-862-3576

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Garlic Rubbed Roasted Cabbage Steaks

January 8, 2014 by  

If you love cabbage, you are going to freak out about how good this is. Now, if you are on the fence about cabbage, you need to try this because this might be the recipe that converts you to a cabbage lover. This is a simple side dish worthy of a dinner party and couldn’t […]

African Yam and Peanut Stew

October 24, 2013 by  

A recipe from Andrew Sauber, one of our members. 1 tbsp olive oil 2 cloves fresh garlic, minced 1.5 tbsp fresh ginger, minced 1 yellow onion, diced 1 tsp cumin 2 tsp turmeric 1 tsp cinnamon cayenne to taste salt and pepper to taste 2 yams, cut into 1 inch chunks 1/2 c dried red […]

Stir-Fried Carrot and Cabbage Salad

October 13, 2013 by  

Recipe adapted from Saran, American Masala: 125 New Classics from My Home Kitchen This light and bright cabbage side dish is a pleasant change from braised cabbage or coleslaw.  It makes an especially delicious filling for vegetarian enchiladas, topped with red enchilada sauce and cheese and baked until hot.   Ingredients 2 T olive oil […]

Roasted Brussels Sprouts and Beets with Maple Dijon Vinaigrette

October 13, 2013 by  

  Recipe from The first time I ever ate roasted Brussels sprouts was a revelation.  They gained so much flavor and richness from a trip through the oven at high temperature.  These sprouts are roasted together with beets and a shallot, and then dressed with a tasty vinaigrette.  The result is a salad that […]

Winter Bok Choy Slaw

October 13, 2013 by  

Recipe from Vegetarian Times, January/February 2013 Raw bok choy has a milder flavor than cabbage and gives this slaw a juicy freshness. This is a great side dish, or top with grilled chicken or seared tofu to make a heartier meal.   Ingredients 3 c thinly sliced SLF red bok choy 1 cup grated carrot […]

Better-than-Canned Fresh Pumpkin (or Winter Squash) Purée

October 13, 2013 by  

2 SLF pie pumpkins, or winter squash   Halve pumpkins or squash and scrape out seeds.  Place on a baking sheet and roast in a 350°F oven for about 45 minutes, or until fork tender.  Remove from the oven and let cool, then scrape the flesh from the skin.  Process in batches in a food […]

Roasted Winter Squash Ravioli with a Sage Brown Butter Sauce

October 13, 2013 by  

Recipe adapted from Emeril Lagasse   Squash ravioli is so wonderful to make and eat in the fall.  You can easily pick up a package of frozen ravioli at the store, but making your own ravioli is not so difficult, especially if you have some homemade squash puree waiting in your fridge and pick up […]

Orecchiette with Kale and Breadcrumbs

October 13, 2013 by  

Recipe from Bon Appetit, February 2013   This is a simple, hearty, and healthy pasta…a one-bowl triple threat!  Omit the anchovies if you can’t find them or don’t care for them, but I find they add a great flavor to this pasta.  Their saltiness balances the bitterness of the kale.   Ingredients 1 pound SLF […]

Buttered Corn on the Cob Ice Cream

October 6, 2013 by  

  Recipe adapted from   This recipe sounds wonderful!  I must admit I haven’t tried it, but sweet corn ice cream seems like a great way to send off summer.   Ingredients 2 ears SLF sweet corn 2 c milk ½ c cream ½ c sugar (ultrafine) 4 egg yolks(large) 4 T clarified butter […]

Pickled Tomato and Avocado Salsa

October 6, 2013 by  

  Recipe from Sunset magazine   This salsa is a perfect use for your globe tomatoes.  It’s a great topping for grilled chicken breasts or pork tenderloin.   Ingredients 1 pound SLF globe tomatoes, quartered, seeds squeezed out 2 serrano chiles, thinly sliced ½ c thinly sliced green onions ½ c distilled white vinegar 2 […]

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