Marilou Suszko's Recipes

From 'Our Ohio' television show 426

If spring has a flavor, it would be that of tender, young spinach leaves … so fresh and “green” and willing to share the spotlight with sweet, local strawberries.

You may substitute cream cheese for quark in this recipe.

Eggs, maple syrup, butter, bread, bacon…sounds like a trip to the farmers market. There’s lots of satisfaction to be had when the majority of ingredients in a recipe can be locally sourced—even more when it tastes as good as these clever little brunch servings do.

Simple recipes with great ingredients equal great results. This is a recipe that used juicy, Ohio apples bathed in a sweet, syrup Cabernet Franc wine sauce with sweet dried cherries that have soaked up the flavor of the wine.

The trick is the divot in the burger.

Not all greens have to go into salads. Chard is a versatile spring green with leaves that have a spinach-like flavor. Sliced thin, they can be added to salad mixes or used in this delicious soup to take the chill out of a cold spring day.

Here something special for your holiday entertaining menus. If you have frozen chive or chive blossoms, toss them into the pancake batter. Dried dill is a good substitute, too. The confit is a condiment of red onions with a candy-like finish thanks to a sugar syrup and Cabernet Franc. Offset by the tart and tangy taste of the crème fraiche, this appetizer is fun to put together and fun to eat.

Red wine and chocolate are among the most perfect of pairings for the dessert course, especially when they come together in this luscious cake.

Chopped salads allow flavors and texture to mingle in every bite…and they are easy to eat with a fork or spoon. They may take a little more work but they add great color and interest to the salad course!

This soup takes some preparation the day before you want to eat it.

This wonderful sauce can be done two days ahead of time and simply reheated just before serving with roasted meats. You can also make this sauce to serve with roasted lamb cuts by simply substituting lamb stock for the beef stock.

Edamame is Ohio’s edible soybean, firm and delicious with a slightly nutty flavor.

En Papillote is the French term for baking in paper.

Fresh pureed pumpkin has a lighter texture, brighter taste, and a more vibrant color than canned pumpkin. You can use this same method to bake and puree most squash, just adjust the cooking time for the size of the squash. You can use this pumpkin puree in recipes that call for canned pumpkin.

If you’ve never tried a fried green tomato, prepare to be hooked.

Recipe from Marilou Suszko, as seen on Our Ohio television

Spicy radishes soften in a sweet poaching syrup that turns a beautiful shade of pink, adding a rosy glow as well as a sweet disposition to the intense character of this close cousin of the cabbage.

From the 2008 Fabulous Food Show

In this recipe, all of the classic ingredients that go into a creamy hummus revolve around fresh seasonal green peas instead of the traditional chickpeas. The result is a bright, sweet flavor and beautiful color. Use it as a dip or as a spread for sandwiches.

Goes great with Blue Cheese Burgers.

A KitchenAid mixer makes this recipe a snap.

This recipe makes enough for a party.

Mango can be substituted for paw paw.

Golden delicious and gala varieties work well with this kid-friendly recipe.

If you’re really committed to making as much of your kitchen a locavore’s dream, right down to the nitty-gritty details, start by incorporating locally grown ingredients in condiments—mustards, ketchups, pestos, spreads, sauces, and more. This classic mustard features Ohio wine (I used a chardonnay).

Goes great with Spicy Pumpkin Catsup.

This will keep in the refrigerator for several days.

Here is Marilou's recipe from the 2009 Circleville Pumpkin Show.

Braising tougher cuts of pork in milk infuses it with rich flavors and creates a tender finish.

A twist on potato salad from Marilou Suszko.

This recipe is adapted from an editorial written by Ruth Reichl, long time editor of Gourmet magazine. It’s a shame it was buried in text because readers who scanned the magazine solely in search of recipes may have missed this one—and it’s a winner.

This recipe will work with any orange fleshed pumpkin or squash but it particularly suited for ‘Rouge Vif d’Etampes, the Cinderella Pumpkin. Its thick, sweet flesh is moist and custard like, a great ingredient for this marmalade but also  wonderful for pie pumpkins.

If you’ve never attempted to make pudding from scratch, here’s a recipe that will tempt you to take the leap. It has all the trappings of a decadent dessert including rich whole milk, eggs, and a double dose of chocolate.

From 'Our Ohio' television show 426

Rich full-bodied wines like Cabernets are the perfect marinade base for the earthy flavor of lamb chops.

Acorn squash or fresh pie pumpkin can be substitues in this recipe.

Recipe from the 2008 Fabulous Food Show

Recipe from the 2008 Fabulous Food Show.

Why toss in anything that will get in the way of the genuine flavor of truly fresh salad greens? This salad is called “Simple” for some obvious reasons — it’s simple to make and simply delicious.

Why reserve catsup just for tomatoes? Smooth and sweet pumpkin is a great base for this recipe that puts an unusual spin on a classic favorite. Add some oven baked Sweet Potato Fries and you have a fitting salute to fall weather.

This salad has a nice balance of flavor — from the peppery punch of arugula and radishes to the mild fresh flavors of the greens and the sweet citrus flavor of the marmalade.

A quick kid-friendly snack.

How about grilled cheese with pesto and red peppers?

An heirloom variety like Eva’s Purple Ball is the perfect choice for this unusual bruschetta. The deep, rich flavors and colors of this 19th century heirloom are a perfect contrast to sweet, Ohio watermelon.

This recipe demands dead ripe red tomatoes for the best possible flavor. Anything less will be a waste of your time!

Homemade tomato juice is best for this recipe and homemade tomato juice that you’ve canned makes it even better! For instructions on preparing and canning tomato juice visit mariloususzko.com.

Turnips are regarded as the “poor relative” of the vegetable world, humble, rustic, with a bland personality—unless you know how to use them to enhance their naturally sweet flavor and wonderfully smooth texture. Start with this simple soup, sophisticated enough for a main course or to serve as an appetizer. Choose younger, fresh turnips for a mild finish and top with crunchy croutons for the perfect compliment and contrast.