3 tbsp OV Harvest lemon, herbs de provence or milanese gremolata olive oil 2 cloves garlic – minced 2 medium zucchini – sliced into half moons 1 yellow squash – sliced into half moons 1 green, red or yellow bell pepper – chopped 2 cups corn 1 cup grape tomatoes – halved 2-3 tbsp OV… Continue Reading
– compliments of OV Harvest Quinoa is a healthy, high-protein whole grain that cooks like rice. 2 cups vegetable broth 1 cup uncooked whole grain quinoa – like Ancient Grains organic tricolor 1/2 pound fresh asparagus (approx. 12 small spears), cut into 1/2 inch slices – roasted 1 large red bell pepper, chopped – roasted… Continue Reading
Serves 4 to 6 Ingredients: 1 cup farro sea or kosher salt 2 medium-sized english cucumbers 1 small bunch radishes 2 medium garlic cloves, peeled and minced 1/4 cup Ultra Premium Extra Virgin Olive Oil – medium intensity, plus extra for drizzling 3-5 tablespoons white balsamic vinegar – like Thai Lemon Grass-Mint or Sicilian Lemon… Continue Reading
Vinaigrette 1/4 cup (4 Tbsp) OV Harvest Chocolate Balsamic Vinegar 2 Tbsp OV Harvest UP Extra Virgin Olive Oil – mild intensity or substitute Walnut Oil for a nutty taste sea salt Salad 1 head of Romaine – chopped 1/3 cup pomegranate Arils/Seeds 1 large red D’Anjou Pear – cored and chopped 2-3 scallions, thinly sliced Gorgonzola crumbles or… Continue Reading
Ingredients Candied Pecans- 1/2 cup chopped pecans, 1 Tbsp butter olive oil, 1/4 cup light brown sugar, 1/4 tsp cinnamon Salad- 1/4 cup Maple Balsamic Vinegar 1/4 cup mild-medium intensity extra virgin olive oil or Herbs de Provence Olive Oil 1 tsp Dijon mustard 1/8 tsp sea salt 1/4 tsp freshly ground pepper 6-8 cups… Continue Reading
Serves 6 1 cup uncooked tricolor quinoa 2 cups water 1/4 tsp salt Bring water to a boil in medium saucepan; add quinoa and salt. Cover and reduce heat. Simmer for approximately 15 minutes or until liquid is absorbed. Remove from heat and let rest 5 minutes. Fluff with a fork and cool to room… Continue Reading
adapted from Cook’s Country | October/November 2013 SERVES 8 INGREDIENTS 5 tablespoons Gravenstein Apple or Sicilian Lemon White Balsamic Vinegar 2 tablespoons Dijon mustard 1 small shallot, minced 1 garlic clove, minced Salt and pepper 7 tablespoons extra-virgin olive oil 2 pounds Brussels sprouts, trimmed, halved, and sliced very thin 4 ounces sharp cheddar cheese, shredded (1 cup) 1 Granny Smith… Continue Reading
Serves 6. Adapted this recipe out of Coastal Living – Excerpt from Hartwood by Eric Werner and Mya Henry (Artisan Books). Copyright © 2015 Dressing 1 tablespoon sunflower seeds, toasted in a dry skillet until lightly browned 1 tablespoon fresh lime juice 1/4 teaspoon honey 1/4 teaspoon sea salt 1/3 cup OV Harvest Basil Olive Oil Salad 3… Continue Reading
– compliments of OV Harvest Serves 6-8 as an appetizer Ingredients 1 cup fresh blackberries 1 Tbsp *Blackberry Ginger Balsamic + more for drizzling *Raspberry, Strawberry or Blueberry can be used to add another fruit note! fresh ground pepper 1 fresh baguette, sliced into 1/2″ slices on the diagonal Extra Virgin Olive Oil (EVOO) for drizzling… Continue Reading
Compliments of OV Harvest Quinoa is a healthy, high-protein whole grain that cooks like rice. 3 cups vegetable broth 1-1/2 cups uncooked whole grain quinoa 1/2 pound roasted fresh asparagus, cut into 1/2 inch slices – do not overcook 1 large red bell pepper, chopped 1 small sweet onion, chopped 1/2 large english cucumber,… Continue Reading
Gremolata is a traditional Italian herb condiment consisting of fresh lemon zest, minced garlic, Italian flat leaf parsley and a hint of mint. The herbs and citrus zest are ...
3 tbsp OV Harvest lemon, herbs de provence or milanese gremolata olive oil 2 cloves garlic – minced 2 medium zucchini – sliced into half moons 1 yellow squash – sliced into half moons 1 green, red or yellow bell pepper – chopped 2 cups corn 1 cup grape tomatoes – ...
Proudly serving Tuscarawas County, including New Philadelphia and Dover, Ohio, as well as Canton and North Canton, Ohio and the surrounding areas.
| Day | Open | Close |
|---|---|---|
| Monday | 10:00am | 5:30pm |
| Tuesday | 10:00am | 5:30pm |
| Wednesday | 10:00am | 5:30pm |
| Thursday | 10:00am | 5:30pm |
| Friday | 10:00am | 5:30pm |
| Saturday | 10:00am | 3:00pm |
| Sunday | Closed | |