4 beets, peeled, cut into thick wedges
6 thick-cut slices of Hills Own House-Smoked Bacon, chopped
1/2 large red onion, thinly sliced
1/2 cup dark beer (such as Great Lakes Brewing's Edmund Fitzgerald)
1/4 cup balsamic vinegar
1 tablespoon (packed) dark brown sugar
2 small heads of Ohio bibb lettuce, coarsely chopped
1/2 cup raisins

Cook beets in boiling salted water until tender, about 12 minutes; drain.

Meanwhile, sauté bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 3 1/2 tablespoons drippings from skillet. Add onion to skillet; sauté 3 minutes. Mix in next 4 ingredients, then beets. Simmer until dressing coats beets, about 5 minutes. Season with salt and pepper.

Arrange lettuce on platter. Top with beets; sprinkle with bacon and raisins.

One medium sized pumpkin
Salt
Olive Oil

Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.   

In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.

Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.

Ingredients:

3 medium beets
1 ½ teaspoons Ohio honey
1 ½ teaspoons balsamic vinegar
1 teaspoon Dijon mustard
2 tablespoons minced shallots
½ cup Olive Orchard Orange Extra Virgin Olive Oil
salt and freshly ground black pepper
4 cups fresh spinach
4 oz. Ohio goat cheese
4 oz. walnuts, chopped

Preparation:

Preheat the oven to 350 degrees. Wrap the beets in foil and raost for about 1 ¼ hours, or until tender. Let cool, then peel the beets and cut them into ¼ inch dice.

In a bowl, whisk together the honey, vinegar, mustard, shallots and oil; season with salt and pepper. Add the beets and toss to coat. Arrange the spinach on a large plate and top with the beets, goat cheese and walnuts.

Recipe courtesy of Lucky Penny Farm
Serving Size: 6 to 8

For dressing:
1 can jellied cranberry sauce
4 oz. Lucky Penny Farm Chevre (goat cheese)
1/4 cup sour cream
1/4 cup orange juice

For salad:
2 crisp apples, diced medium
2 stalks celery, diced
1 cup grapes
1 cup dried cranberries
1 cup pecans or walnuts, toasted
2 Tbsp. fresh mint (optional)

Directions

Place all ingredients in the bowl of a food processor or blender. Blend until completely smooth. Toss all the salad ingredients in a bowl. Add dressing and stir well to coat. Salad should be served the day it is made.

4 lbs. skin on chicken, cut into pieces
2 TB. extra virgin olive oil
1 1/2 cups dry red wine
3 TB. Ohio honey
chopped fresh parsley

Pat chicken dry and season lightly with salt and pepper. Heat oil in large deep skillet over medium heat. Add chicken, skin side down. Cover and cook until golden brown, about 15 minutes per side. Turn chicken skin side up andcontinue cooking until cooked through. Transfer chicken to platter to keep warm.

Pour off excessive fat from skillet. Add wine and honey. Simmer until reduced by half, stirring often. Season with salt and pepper.

2 cups flour
1 cup packed brown sugar
2 teaspoons cinnamon
1/2 lb. (2 sticks) butter, cold and cut into 8 pieces
5 lbs. tart apples (We recommend Granny Smith)
2 tablespoons fresh lemon juice

Preheat oven to 350 degrees. Generlously coat a 9" spring form pan with baking spray.

In a mixing bowl, combine flour, brown sugar and 1 teaspoon of cinnamon. Cut butter into the flour until pea-sized clumps form. Free 2/3 of the mixture into the bottom of the pan and 1 inch up the sides.

Peel apples and cut into thin slices. Place in bowl and toss with final 1 teaspoon of cinnamon and lemon juice. Place slices in pan, pressing down lightly. The apples will mound over the edge of the pan. Cover with remaining 1/3 crumb mixture.

Place pan on a foil-covered baking sheet and bake for 1 hour and 15 minutes, or until golden. Run knife around the edge of the pan and let cool.

12 medium roma tomatoes
3 ears sweet corn, uncooked
3 green onions
salt and pepper, to taste
3 strips of bacon, cooked very crisp
2 or 3 medium sweet potatoes peeled, and cut into batons (1 1/2 inches x 1/4 inch)
1/2 cup balsamic vinegar
1 cup brown sugar
1 teaspoon ground cumin

for the custard:
3 eggs
1/2 cup of heavy cream

Cut small slice off of the ends of each tomato. Cut each tomato in half crosswise. Using spoon, remove center of tomatoes, being careful not to penetrate the end. Stand tomatoes on end on parchment covered baking sheet.

Using sharp knife, remove kernels from corn. Chop green onions finely including green ends. Crumble bacon.

In bowl, whisk three eggs with half a cup of heavy cream. Add corn, green onions and salt and pepper, to taste. Put a small amount of crumbled bacon at the bottom of each tomato “cup.” Ladle egg mixture into each cup.

Bake at a 350 degree oven until set, approximately 15-20 minutes.

In a small saucepan, stir together brown sugar, balsamic vinegar and cumin. Place over medium heat and stir until the the sugar is disolved.

Place sweet potato fries in bottom of bowl. Pour balsamic mixture over the fries and stir to coat.

On a parchment covered baking sheet, pour out contents of bowl. Bake at 350 degrees for 20 minutes. Remove from heat. Stir to recoat. Return to oven for 15 minutes.

Serve with tomatoes.