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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:

  1. Mango Avocado Salsa
  2. Ingredients:

    • 1 ripe mango, diced
    • 1 ripe avocado, diced
    • 1/4 cup red onion, finely chopped
    • 1 jalapeno pepper, seeded and minced
    • 2 tablespoons fresh cilantro, chopped
    • Juice of 1 lime
    • Salt and pepper to taste

    Culinary:

    1. In a mixing bowl, combine mango, avocado, red onion, jalapeno, and cilantro.
    2. Drizzle lime juice over the mixture and toss gently to combine.
    3. Season with salt and pepper to taste.
    4. Serve immediately or refrigerate for later.

  3. Caprese Stuffed Avocados
  4. Ingredients:

    • 2 ripe avocados, halved and pitted
    • 1 cup cherry tomatoes, halved
    • 1/2 cup fresh mozzarella balls, halved
    • 2 tablespoons fresh basil, chopped
    • 2 tablespoons balsamic glaze
    • Salt and pepper to taste

    Culinary:

    1. Scoop out some flesh from each avocado half to create a larger cavity.
    2. In a bowl, combine cherry tomatoes, mozzarella, and basil.
    3. Stuff each avocado half with the tomato mixture.
    4. Drizzle with balsamic glaze and season with salt and pepper.
    5. Serve as a delicious appetizer or light lunch.

  5. Grilled Peach and Prosciutto Salad
  6. Ingredients:

    • 2 ripe peaches, halved and pitted
    • 4 slices prosciutto
    • 4 cups mixed greens
    • 1/4 cup goat cheese, crumbled
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons olive oil
    • Salt and pepper to taste

    Culinary:

    1. Preheat grill to medium-high heat.
    2. Grill peach halves for 2-3 minutes on each side until grill marks appear.
    3. Remove from grill and let cool slightly.
    4. Wrap each peach half with a slice of prosciutto.
    5. In a large bowl, toss mixed greens with balsamic vinegar and olive oil.
    6. Divide dressed greens among plates, top with grilled peach halves, and sprinkle with goat cheese.
    7. Season with salt and pepper to taste.
    8. Serve immediately as a refreshing summer salad.

  7. Spinach and Feta Stuffed Mushrooms
  8. Ingredients:

    • 12 large mushrooms, stems removed
    • 2 cups fresh spinach, chopped
    • 1/2 cup feta cheese, crumbled
    • 2 cloves garlic, minced
    • 1 tablespoon olive oil
    • Salt and pepper to taste

    Culinary:

    1. Preheat oven to 375°F (190°C).
    2. Brush mushroom caps with olive oil and place them on a baking sheet.
    3. In a skillet, sauté garlic and spinach until spinach wilts.
    4. Remove from heat and stir in feta cheese.
    5. Spoon spinach mixture into each mushroom cap.
    6. Bake for 15-20 minutes until mushrooms are tender and filling is heated through.
    7. Season with salt and pepper before serving.

  9. Watermelon Feta Salad with Mint
  10. Ingredients:

    • 4 cups cubed watermelon
    • 1/2 cup crumbled feta cheese
    • 1/4 cup fresh mint leaves, chopped
    • 1 tablespoon balsamic glaze
    • 1 tablespoon extra virgin olive oil
    • Salt to taste

    Culinary:

    1. In a large bowl, combine watermelon cubes, feta cheese, and chopped mint leaves.
    2. Drizzle with balsamic glaze and olive oil.
    3. Gently toss to coat evenly.
    4. Season with a pinch of salt if desired.
    5. Refrigerate for 30 minutes to allow flavors to meld.
    6. Serve chilled as a refreshing and vibrant summer salad.

NOTE: ADJUST THE SEASONING AS PER YOUR TASTE AND ALWAYS ENSURE TO CHECK FOR ALLERGIES BEFORE USING ANY INGREDIENT.
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