It’s a classic. Make it extra sexy by using local eggs and Ohio-grazed buffalo. Saute a Roma tomato from Wishwell Farm, and add slice of ten grain toast from Daily Bread slathered with fresh made butter from Snowville. Girl, please. Seared Vista Grand Ranch Buffalo Tenderloin with Manchester Hill Farm Eggs Preheat the over to 400˚. Season… Read More Steak & Eggs
Sunday dinner with the family is important to me. It’s a time when the extended family is invited (tonight it was Cronus and Rhea) and everyone partakes of a leisurely meal. It’s a great thing for Cherub, who is three: she gets to practice her table manners and eat something the whole family is enjoying. For Local… Read More Dinner, Day Two: Needmore Chicken
Hades, Cherub and I headed to Johnstown this afternoon for some fun on the farm. Cherub enjoys chasing the chickens and enticing Jewel the farm dog to play fetch. Hades and I were looking forward to the organic, grass-fed beef burgers for which Farmer Jensen is famous. While once again it managed to rain… Read More Dinner, Day One: Fall Fest at Flying J Farm
Today started off with a classic French bistro lunch made with entirely local ingredients. This was after we ran out to The Hills Market, didn’t find what we’d hoped and then scurried through the Worthington Farmer’s Market, just under the bell. Where we found just about all we’d hoped. You’ve gotta get there pretty early… Read More OH So Good Omelette
Fish is pretty much your best bet for a quick weeknight meal — it’s healthy and fuss free. Salmon being one of PK’s favorites, I’ve come up with pretty much a million different ways to fix it. Tonight, it was simply prepared with salt and pepper, then topped with leeks softened with pancetta and served with creamy cannellini beans… Read More Salmon with Creamy Leeks and Cannellini Beans
Indian food is something I’ve developed a taste for. To the point that I crave it regularly. I didn’t always. I didn’t understand it; it was a little too exotic. Now? Let’s be honest here: I love it. It has become a point of pride that I’ve tried to learn what I can about… Read More Brick Lane, Meet Persephone: A Seasonal, Weeknight Curry
On this sort of grayish day, I craved a bit of color. So I sliced up a tomato and an avocado to make a quick, spicy lunch for Hades and me. Not much to this one. In a small bowl, whisk together the juice from 1/2 a lime, 1 finely sliced green onion, 1/2 of… Read More Deconstructed Guac = Lunch
Persephone's Kitchen 