The Geauga Family Farms Recipe Collection

  • Nanny’s Stuffed Cabbage

    Every year at about this time I make a big pot of my grandmother’s stuffed cabbage. It doesn’t matter if it’s 90 degrees outside. I dedicate a couple of hours in the hot kitchen to whip up what could be […]

  • Eggplant Caponata Sandwiches

    Makes 5 cups of caponata, enough for about 10 sandwiches

    1/3 cup olive oil
    1 medium eggplant, peeled and cut into small cubes, about 4 cups total
    1/2 sweet pepper, diced
    1 small onion, diced
    4 oz. Baby Bella organic mushrooms, chopped
    3 cloves garlic, minced
    1/2 […]

  • Easy French Ratatouille

    Makes 8 to 10 servings

    2 large eggplants
    2 yellow onions
    3 bell peppers
    6 to 8 zucchini
    4 tomatoes
    1 1/2 to 2 Tbps. olive oil
    3 to 4 cloves garlic
    1 bay leaf
    3 to 4 sprigs thyme
    1/4 cup loosely packed basil, sliced into ribbons
    Extra basil […]

  • Herbed Sweet Corn & Tomato Salad

    Serves 6

    6 ears sweet corn
    4 tomatoes, as ripe as possible
    1/4 cup fresh mint leaves
    1/4 cup fresh mixed herbs – like Italian parsley, basil, rosemary, sage
    1 Tbsp. olive oil
    Salt and black pepper, to taste
    3 oz. feta cheese, crumbled

    Put about an inch […]

  • Grilled Peaches & Mixed Berry Sauce

    Serves 8

    4 free-stone peaches, cut in half, pit removed
    1/4 cup brown sugar
    1/2 tsp. cinnamon
    1 tsp. ground ginger
    4 Tbsps. melted butter

    Place peach halves in a large bowl and toss with remaining ingredients. Marinate for 30 minutes. Grill them over medium […]

  • Honey Glazed Green Beans & Carrots

    Serves 8

    1 lb. fresh green beans, trimmed
    1 lb. carrots, peeled and cut into 1/4-inch x 3-inch pieces
    3 cloves garlic, sliced
    1/4 cup onion, minced
    2 Tbsps. olive oil
    2 Tbsps. honey
    2 Tbsps. water
    1 Tbsp. fresh dill, chopped
    1 Tbsp. fresh chives, chopped
    Salt and pepper, […]

  • Zoodles

    Serves 8

    4 medium zucchini, cut into thin strips (like spaghetti)
    1/4 cup extra virgin olive oil
    Salt and pepper, to taste

    Using a spiralizer or mandolin, cut zucchini into long thin strips, about 1/8-inch in diameter.

    Bring a pot of water to a boil. […]

  • Stuffed Eggplant

    Serves 8

    4 medium eggplants (look for long and slender ones)
    1/4 cup olive oil
    1 small onion, finely chopped
    1/4 cup fresh chives, chopped
    2 cups fresh Ohio sweet corn, or frozen and thawed
    2 cups cherry tomatoes, quartered
    1 cup quinoa, cooked
    1/2 cup Parmesan cheese
    Salt […]

  • Tomato & Cucumber Salad

    Serves 8

    2 cups salad greens, chopped
    2 large tomatoes, cut into 1/2-inch pieces
    1 cucumber, cut into 1/2-inch pieces
    1/2 lb. fresh mozzarella cheese, cut into 1/2-inch pieces
    1/2 baguette, cut into 1/2-inch pieces
    Olive oil, as needed
    Salt and pepper, to taste
    1/3 cup champagne vinegar
    1 […]