Hills Own Recipes

Ohio Goat Cheese & Honey Crepes: The Knead

Order all the ingredients for this recipe at our online store here.
For the crepes:

1 cup whole milk
¾ cup all purpose flour
2 eggs beaten
1/8 teaspoon salt

Sift flour into milk. Add eggs and mix. Add salt and let rest 30 minutes before cooking.


Grilled Lamb with Bacon Jam: The Rossi

Order all the ingredients for this recipe at our online store here.


Bacon Jam

½ pound bacon
¼ cup honey
1 cup chicken stock
4 sprigs of thyme
½ yellow onion (small dice)

Small dice the bacon. Render fat off the bacon and add onion. Poor off fat. Cook until onion is translucent. Add rest of ingredients and reduce until amber in color and somewhat syrupy.



Ravioli filled with Pork Sugo: The Rossi

Order all the ingredients for this recipe at our online store here.

For the Pasta

4 eggs (one per serving)
1 tablespoon extra virgin olive oil
1 large pinch salt
1 large pinch fresh cracked pepper
1 cup all-purpose flour


Add 4 eggs, the olive oil, salt and pepper to a food processor with the blade attachment in it and pulse a few times to combine.

Add ½ cup flour to the processor and pulse until well mixed, test for the stickiness of the pasta. Gradually keep adding flour (about ¼ cup more) to the processor and pulse until well mixed and the pasta is no longer sticky. You should start to see a small dough ball form in the processor. Remove dough and form into a ball.
Using a pasta machine, roll out the dough to flat sheets, dusting with flour to help flatten and use as desired.

For the Ravioli
Dollop 1 tablespoon of mascarpone per ravioli on a sheet of pasta. Brush the edges of pasta sheet with water, fold sheet over the ricotta and seal. Cut a circle around each dollop using the rim of a glass. Shape the ravioli around your finger and boil in water for 2 minutes.

Don’t let it dry! Fresh pasta should be kept covered by a moist towel and if stored should be wrapped in air-tight plastic.

Medium dice the onions, peppers, and celery, sauté in butter until just starting to break. Add garlic and sauté briefly. Fold in dice tomatoes, and rest of ingredients with 1 c water. Bring up to boil and let simmer 20-30 minutes. Puree half and return to batch. Check seasonings.

For the Pork Sugo
1 lb. pork shoulder
2 cups milk
2 cups pork or chicken stock
5 sprigs thyme
5 peeled shallot
4 garlic cloves
2 cups red wine
4 roma tomatoes chopped

Season the pork with salt and pepper. Add the pork in a single layer in an oven proof skillet. Sear over moderately high heat until the pieces are golden brown all over, about 12 minutes. Add the shallot and garlic and cook until softened and browned in spots, about 8 minutes. Add the tomatoes and their juices and bring to a simmer. Add the red wine and thyme sprigs and cook over high heat until the wine is reduced by half, about 5 minutes. Add the stock and milk and bring to a boil. Cover and simmer over low heat until the pork is very tender, about 2 hours.

Using a slotted spoon, transfer the pork and vegetables to a food processor; discard the thyme sprigs. Pulse just until the pork is shredded. Scrape the shredded pork and vegetables back into the casserole. Stir in the chopped parsley, oregano and crushed red pepper and season with salt and pepper.


Wine + Cheese Tasting: Roasted Mussels


18 mussels, scrubbed and hair removed
1 cup water
2 tablespoons olive oil
1 clove garlic, minced
1/2 medium red pepper, finely chopped
1/4 cup white wine
2 tablespoons heavy whipping cream
3/4 cup bread crumbs
1/4 cup flat leaf parsley, cleaned and chopped


Heat water in a medium saucepan. When boiling, add the mussels, cover and cook until the mussels open, about 3-4 minutes. Strain water and set aside. Separate the meat from the shell. Put shell halves on a baking pan with opening facing up. Heat oven to 450 F. Heat oil is a medium skillet on med-low heat. Sauté pepper and garlic until softened, about 1 minute. Add wine and 1/4 cup of reserved cooking liquid, boil and reduce by half. Reduce heat to low then whisk in the cream and reduce until very thick. Mix together bread crumbs, cheese and parsley. Return mussel meat to shells. Spoon a small amount of cream reduction into each shell and top with breadcrumbs.

Place in 350° oven and cook 7-10 minutes until golden brown on top. Serve immediately.


Wine + Cheese Tasting: Winter Greens & Chickpeas

adapted from: Tapeña Wines 

1 opound fresh spinach or kale (6 cups), washed and coarsely chopped
1/2 cup bread crumbs
4 tablespoons olive oil, divided
1 onion, chopped
2 cloves of garlic, chopped
1/4 teaspoon ground cumin
1 1/2 tablespoon red wine vinegar
1/2 teaspoon paprika
Salt and pepper
1/4 teaspoon dried red pepper
15 ounces chickpeas, rinsed and drained


Heat water in a large covered steamer. Cook the greens for 5 minutes, until wilted. Drain the spinach and set

In a small bowl combine the bread crumbs, 2 tbsp olive oil and 2 tbsp of chickpeas and mash into a paste.
Heat 2 tbsp olive oil in a large skillet and cook the garlic and onion until soft. Add the bread/chickpea paste,
cumin, vinegar, paprika and red pepper to the skillet. Stir until well blended.

Add the cooked spinach and remaining chickpeas. Cook on med-low until heated through. Serve warm by itself
or with toasted bread.


Wine + Cheese Tasting: Honeyed Shrimp & Citrus Salad

Recipe adapted from: Tapeña Wines 

1 pound large shrimp, cooked, peeled and deveined, with the tail on
1 blood orange
1 grapefruit
1 large tangerine
1 orange
Salt and pepper
3 tablespoons fresh honey
1 small serrano pepper, thinly sliced


Grate the peel of the orange into a large bowl. Over that large bowl, cut off all the skin and pith of the oranges,
tangerine and grapefruit. Collect any juice from the fruit into the bowl. Discard the peels and pith. Section all the citrus fruits with a sharp knife, over the bowl and collect any more juice. Arrange all the sections on a small platter.

Add the honey and oil to the juice and grated orange peel, whisk together. Season the shrimp with salt and pepper. Gently spoon the shrimp over the citrus sections. Sprinkle the sliced pepper on top and serve.


Wine + Cheese Tasting: Artichoke Cakes with Red Wine-Glazed Chorizo



2 cups artichoke hearts, rough chopped
2 cups soft cooked long grain rice
¼ cup olive oil
1 cup shredded Manchego cheese
Zest from 1 lemon
2 links Spanish chorizo, roasted until ¾ cooked and cooled
2 cups red wine
2 tablespoons rosemary, minced
¼ cup honey


Place first 5 ingredients in a large mixing bowl. Mix with hands until all ingredients are well incorporated and mixture will hold together when squeezed lightly. Using a 4 oz. scoop or forming loose balls by hand, place mixture on a lined sheet tray as you would cookie dough. Gently press each ball down to form cakes. Roast in 400° oven for 12 – 15 minutes or until slightly firm to the touch and browned around the edges. Slice the sausage on the bias into ¼ inch pieces. Place remaining ingredients in a pan over high heat and bring to a boil. Add sausage and reduce to a simmer. Cook until liquid is reduced to ½ cup. Remove sausage with a slotted spoon, placing 3-4 slices on each artichoke cake. Skim fat from remaining liquid and spoon a small amount over sausage.