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28560 Miles Road, Solon, Ohio 44139


You’ll find all of your favorite recipes here!

Shrimp Skewered on Rosemary Branches

By: Chef Richard     Category: Main Dish/Seafood     Makes: 8 servings The perfume of rosemary cooking on the grill will give your dinner a delightful Tuscan feeling. Thread the shrimp on long rosemary branches and serve them that way, hot from the fire. Ingredients:  1½ cups olive oil 8 cloves garlic, coarsely chopped 48 large shrimp, peeled […]

Side Dishes

Slow Cooker Hawaiian-Style Ribs

Category: Main Dish / Pork     Makes: 6 servings (4 ribs per serving) Serve these ribs in the Hawaiian plate lunch style, with a scoop of white rice, macaroni salad, or slaw on the side. They’d also be good alongside a simple carrot salad or a few slices of grilled pineapple. Ingredients: 2 racks pork back […]

Smoked Turkey Wraps with Fresh Mango and Curried Mayonnaise

By: Chef Richard     Category: Sandwiches     Makes: 4 servings Lavash (also spelled lahvosh or lavosh) is a large thin Middle Eastern flatbread. You can also substitute using large, burrito-size flour tortillas instead. A ripe mango or avocado will yield slightly when squeezed. Ingredients: 2  teaspoons curry powder ½  cup mayonnaise 2  teaspoons fresh lemon juice 2  […]

Smoky Chipotle Black Bean & Roasted Sweet Potato Tacos

By: Maribel of Food 4 Thought NYC     Category: Main Dish / Vegetarian     Makes: 4, 2 tacos each  Black beans and sweet potatoes are a prefect pair and this taco recipe amps up their flavor with mushrooms, avocados and high-impact seasoning like chipotle powder and bitter orange marinade. Instructions: Preheat oven to 400°F. Line a small […]


Sour Cream-Horseradish Mashed Potatoes

By: Chef Richard     Category: Side Dish     Makes: 6 servings The perfect accompaniment to corned beef and cabbage. Ingredients: 2 pounds medium Yukon Gold or russet potatoes ¼ cup (½ stick) butter 1 cup sour cream 1/3 cup chopped fresh chives ¼ cup prepared white horseradish Instructions: Cook potatoes in large pot of boiling salted water […]

South-of-the-Border Coleslaw with Cilantro and Jalapeño

By: Chef Richard     Category: Side Dish     Makes: 4 servings Here’s the perfect side dish for a meal of grilled spice-rubbed steak, chicken, or fish. Depending on the size of the chile and the conditions in which it has been grown, one jalapeño can vary widely from another in the amount of heat it packs. Taste […]

Southwest Jalapeño Corn Bread Stuffing

By: Chef Richard          Category: Side Dish          Makes: 6-8 servings Ingredients: 4 cups fresh baked corn bread, crumbled, dried 4 cups baguettes, cubed, dried 1 pound bulk mild Italian sausage 1½ cups celery, chopped 1 cup onions, chopped 1½ teaspoon kosher salt 1 teaspoon poultry seasoning 1 teaspoon rubbed sage ¼ cup fresh jalapeño peppers, seeded […]

Soy-Sake Shrimp with Ginger Aioli

By: Chef Richard     Category: Appetizer / Main Dish / Seafood     Makes: 6 First-Course or 4 Main-Course Traditionally, aioli is garlic mayonnaise, but here the garlic is replaced with fresh ginger. The result is a dipping sauce with a bright twist. Seasoned vs. Unseasoned: Unseasoned rice vinegar is the pure and natural thing-just rice vinegar, sometimes […]