CURRENT ISSUENo 62
Spring 2026
Welcome. Here you can search and share stories and recipes from the archive of Edible Ohio Valley magazine.
When the we run out of the current issue we’ll add the printed articles here to live on in the digital world. Until then, you can find copies from local advertisers that make this magazine possible.
Herbed Couscous
You can swap the pearl couscous for another small pasta shape or even switch it with a cooked whole grain like wheat berries or farro.
Mint-Spinach Pesto
Blanching the mint and spinach helps keep their color vibrant. Instead of mint and spinach, you can substitute other herbs and greens like parsley and arugula. These alternatives may have slightly different blanching times and will change the flavor profile.
