Food Enthusiasts! At The Ozark Trading Post, we’re all about igniting your love for cooking. That’s why we’re thrilled to share new, mouthwatering recipes with you every single day. So, don’t forget to swing by our page regularly to uncover a fresh dose of culinary inspiration. And guess what? Today’s your lucky day because we’ve got some delicious food recipes waiting just for you:
- Butternut Squash Risotto
- 1 butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 onion, finely chopped
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Preheat oven to 200°C (400°F). Toss butternut squash with olive oil, salt, and pepper. Roast for 25 minutes or until tender.
- In a saucepan, warm the vegetable broth over low heat.
- In another saucepan, sauté onion in olive oil until translucent. Add rice, stirring for 1 minute.
- Add wine and cook until absorbed. Add broth 1/2 cup at a time, stirring until each addition is absorbed before adding the next.
- Stir in roasted butternut squash and Parmesan. Season with salt and pepper.
- Spicy Peanut Noodle Salad
- 200g spaghetti or noodles
- 1 red bell pepper, julienned
- 1 carrot, julienned
- 1 cucumber, julienned
- 3 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon chili flakes
- 2 tablespoons chopped peanuts
- 2 tablespoons chopped cilantro
- Cook noodles according to package instructions, then rinse under cold water and drain.
- In a large bowl, whisk together peanut butter, soy sauce, lime juice, and chili flakes.
- Add noodles, bell pepper, carrot, and cucumber to the bowl and toss with the peanut sauce.
- Garnish with chopped peanuts and cilantro before serving.
- Lemon Herb Grilled Salmon
- 4 salmon fillets
- 2 lemons, one juiced and one sliced
- 2 tablespoons olive oil
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Preheat grill to medium-high heat.
- In a bowl, mix lemon juice, olive oil, dill, parsley, salt, and pepper.
- Brush salmon fillets with the lemon herb mixture.
- Grill salmon, skin side down, for 6-8 minutes, placing lemon slices on top during the last few minutes.
- Avocado Chocolate Mousse
- 2 ripe avocados
- 1/4 cup cocoa powder
- 1/4 cup honey or maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Fresh berries for garnish
- Blend avocados, cocoa powder, honey, vanilla extract, and salt in a food processor until smooth.
- Chill the mousse for at least an hour before serving.
- Garnish with fresh berries.
- Rosemary Garlic Roasted Potatoes
- 800g baby potatoes, halved
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 3 cloves garlic, minced
- Salt and pepper to taste
- Preheat oven to 220°C (425°F).
- Toss potatoes with olive oil, rosemary, garlic, salt, and pepper.
- Spread potatoes in a single layer on a baking sheet.
- Roast for 25-30 minutes or until golden and crispy.
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NOTE: ADJUST THE SEASONING AS PER YOUR TASTE AND ALWAYS ENSURE TO CHECK FOR ALLERGIES BEFORE USING ANY INGREDIENT.
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