Tri-State Living • March/April 2023

March/April 2023

LIVING

Loud

The Loud keeps Huntington's live music tradition alive

HEALTHY CHOICES

Yommaste offers Southeast Asian menu

HONORING SERVICE

Lambert Museum preserves veterans’ history

Reporter was an asset to both The Ironton Tribune and this magazine

This issue of Tri-State Living is dedicated to the memory of our valued colleague Benita Heath, who died in January, following a short illness.

Benita, who lived in Ashland, worked as a reporter for The Ironton Tribune, publisher of this magazine, for a decade, following a long career in journalism.

After retiring from The Ironton Tribune in 2016, she continued to work as a freelance writer and her work graced many issues of this magazine over the past seven years.

Only weeks before her passing, as we were putting this issue together, she called us, pitching stories for this issue that she was eager to get started on (One of those will be completed and published in a future issue).

Benita was known for her vivid writing and storytelling ability and always had a knack for seeking out businesses and individuals whose tales would interest readers.

For many artisans, businesses and others who have appeared in this magazine, coverage from Benita provided a muchneeded initial boost of publicity that helped

them to build their careers and businesses.

We are grateful to have had Benita on our staff and benefitted from her knowledge and savvy. Her contributions to both The Ironton Tribune and this magazine kept readers both informed and entertained for years and we know the loss of her will be felt throughout the Tri-State.

HEATH HARRISON is the community editor of The Ironton Tribune and Tri-State Living.

March/April 2023 Table of Contents

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arts & culture

Ironton’s Lambert Museum honors local veterans’ service.

Tri-State Living

HONORING THEIR SERVICE

Museum pays tribute to Lambert, Lawrence County veterans

When Ironton resident Col. William C. Lambert died in 1982 at the age of 87, he left behind, not just the legacy of being the second ranking American flying ace of World War I, but also a wealth of artifacts of his long and distinguished career.

From his personal papers to military items to his personal effect, those artifacts served as the basis for the launch of the county’s newest museum, one dedicated all veterans from Ironton and Lawrence County.

Joe Unger, secretary and co-founder of the museum, said the museum came about due to the public’s fascination of Lambert’s career.

“It all began because there has always been an interest in William C. Lambert and preserving his claim as the second highest scoring ace in World War I,” Unger said. “There is a pilot from Baltimore who has challenged that. And then Sam Wilson, a history professor at the University of Rio Grande, wrote the book, ‘“Bill Lambert, World War I Flying Ace,”’ which is still available on Amazon. And so he wrote that book, which had positive proof from the Royal Air Force and from the Unites States Air Force that Lambert did indeed shoot down 22 ½ enemy aircraft.”

Lambert is considered second only to Eddie Rickenbacker of American pilots in that conflict.

Born in 1894 and the son of Mary and William Lambert, the colonel

Story, Photography Heath Harrison

was raised in Ironton.

“He walked the same streets we walk on now,” Unger said.

Lambert quit his job as a chemist in Buffalo and joined the Royal Flying Corps in Canada in 1917.

“He trained and went to Great Britain, and joined a flying squadron,” Unger said. “And he was issued a plane that is known as the SE5a, which was probably the best British fighter of the war, although not as well-known as the Sopwith Camel.”

Following the war, Lambert returned to Ironton, where he worked as an engineer.  He joined the U.S. Air Force and served again in World War II, before retiring from the military in 1954.

Unger said, following the publication of Wilson’s book on Lambert, a conversation began between the two of them and Bill Dickens, and that they also brought in Bill Martin, a close friend of Lambert’s, who had been instrumental in launching the Highlands Museum in Ashland, Kentucky.

“We got together and, the next thing you know, some other people came on board, like Brent and Lou Pyles and Don Lee,” Unger said. “We got a 501 c3 and started our museum with the focus being the military history of Ironton and Lawrence County.”

Unger said the mission of the museum is a specific one that

ensures they are not in competition with the Lawrence County Museum, run by the Lawrence County Historical Society.

“We are friends with them and not competitors,’ he said.

The museum launched in 2019 and has a home in the Ironton City Center, located at 301 S. Center Street in Ironton (across the street from Unger’s shoe store). The exhibit, located on the first floor, contains about 200 items, Unger said.

Most are in relation to Lambert’s career, but the exhibit honors all Lawrence County veterans, from the Civil War to the present day.

“The best thing that we have is his World War II uniform,” Unger said of the Lambert items. ”It is really unique and collectible. And we have his service cap with that. His World War II tunic has his Royal Flying Corps wings are on it.”

One of the most unique of the personal items is a pipe chin rest and its patent, a device Lambert invented as solution to a problem he encountered when smoking his.

“With the pipe, you either had to clench it in your teeth or hold it in your hand,” Unger said. “Well, he invented this thing where you talk and this went on your pipe stem and it rested on your chin, so you didn’t have to hold the pipe. You could smoke your pipe, leave it in your mouth and talk. It’s a pretty clever device.”

The museum also has a large display related to Lawrence Countians who served in World War II, which were brought in by the community. Unger said this display is expanding.

“We encourage people to bring in a photo of their loved one who was in World War II, along with some information about that photo, we will have it copied and return the original back them,” he said. “We will put it on our Wall of Honor and the information about that individual will go into our archives.”

Unger said they are always seeking items and information about those from Lawrence County who served, beginning with the Civil War.

“In particular we focus on the 91st Ohio Volunteer Infantry, which was raised at Camp Ironton in 1862 and the 7th regiment of the Spanish-American war, which was an Ironton militia,” he said. “Our local National Guard was mustered into the Rainbow Division in World War I, and in World War II, it was Company K from Ironton who became known as ‘the Iron Men of Metz.’ They were the first troops to capture the city of Metz, Germany.”

Unger said the museum has an archivist, Chris Davis, and many more items, which are stored in a separate building, along with

Lambert’s papers. The museum committee selects items to be rotated in for the City Center display.

“The City Center is our beginning,” he said. “The mayor at time was Katrina Keith and she said that we could have that space and our current mayor, Sam Cramblit, has also been very supportive and continued to allow us to use that space.”

He described the current setup as the museum’s “footprint” and said the eventual plan is to open their own building.

“We want to get all of that under one roof,” he said

For the future, Unger said they are going to continue to grow, specifically expanding their World War II exhibit.

“And we are going to have a major collaboration with a national museum on the Korean War,” he said.

Unger said that anyone who wants to donate or become a member of the museum can contact the museum through their Facebook page at https://www.facebook.com/lambertmuseum.

The exhibit in the City Center is open from 8:30 a.m.-4:30 p.m., Monday through Friday. There is no cost of admission to visit the museum. a

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McGinnis sisters helping to revitalize downtown Russell, Kentucky.

Leading.4BY EXAMPLE

Russell boutique owners hop to spur revitalization of city

Sisters Susan McGinnis Callihan and Mary Kay McGinnisRuark have a mutual love for Greenup County, Kentucky, where they grew up.

“We went to Greenup County Schools — Greenup Elementary and then Greenup County High School — and we lived in Greenup,” Susan said. “So, we’re kind of all about Greenup.”

Although Susan moved away to go to college at Georgetown University in Kentucky and lived in Louisville for many years, she returned home about five years ago after her husband’s job went remote.

Mary Kay attended Eastern Kentucky University and returned to the area after graduation to work in community and business development.

Both share a passion for being actively involved.

“I always say you can’t just live in the community, you need to be a part of the community,” Mary Kay said.

In November 2021, the women made an investment in their community when they opened The Dandelion Patch, a women’s clothing and gift boutique, in downtown Russell.

“The store came to be because we want to promote local business and encourage people to do business locally; we were tired of driving our money out of town,” Susan said. “The whole goal of the Revitalize Russell movement is about having things here in town, in Russell, in Greenup County, again.”

Story Dawn Nolan | Photography Shannon Shank

You could say that opening a boutique is coming full circle for the sisters, who spent a lot of time at Marting’s, a Portsmouth, Ohio, department store where their grandmother worked when they were younger.

“We pretty much grew up over there,” Mary Kay said.

And when Mary Kay would go and visit Susan during the time she lived in Louisville, they would always go shopping. So, when they opened their own store, they wanted to make sure that their customers could find similar styles to those in bigger cities.

“We have the same type of things that you can find in Lexington or Louisville without our customers having to make the drive,” Mary Kay said.

From graphic tees (printed locally by Rail City Clothing) to luxury handbags (The Dandelion Patch is the only boutique in the area to carry the Consuela brand), game day attire to Easter dresses, Susan and Mary Kay work hard to carry fashions to fit most occasions and appeal to a range of shoppers.

“Our customer base is 16 to 75-plus. We have a lot of people who are in their 50s to 70s who shop with us, but we also have a lot of teen girls who shop with us, too,” Susan said. “We carry a little bit of everything to try to meet the needs of our customers. Everyone has different tastes, but I think we have a nice mix of styles and

price points.”

To make sure their inventory appeals to the different age groups, the women often consult with their daughters (Susan’s daughters, Laura, 25, and Anna, 23 and Mary Kay’s daughter, Emma Kay, 19), other family members and close friends when buying.

“We get a wide range of opinions,” Susan said. “It’s not like Mary Kay and I are trying to buy things for teenage girls and it’s not teenage girls picking out things for women our age.”

Inclusivity, both style and size, is a big part of the boutique’s business model.

“We are size-inclusive,” Susan said. “We carry sizes from extrasmall to 3X.”

Additionally, all of the inventory, with the exception of some graphic tees and sweatshirts, are intentionally ordered in limited amounts.

“We only order one lot of each or the smallest quantity possible,” Mary Kay said. “Nobody wants to go to an event and see someone in the same outfit as them; you want to be an individual.”

At the heart of it, the sisters want their customers to feel good about what they’re buying — even if that means they don’t always make a sale.

“We will be honest about how something looks or if it fits — we

have a seamstress available if needed — or if something isn’t the right color,” Mary Kay said. “We want you to feel comfortable in it and not just put it in your closet and not wear it. If you don’t love it here, you’re not going to love it at home.”

Opening a new business can be intimidating, but with the support the women have in each other and that they’ve received from their family, friends and the surrounding community, they look at it as an opportunity to encourage others.

“I think it’s an example that we can set for people — like, ‘Hey, start that new business,’” Mary Kay said. “It’s never too late to do something that scares you.”

The Dandelion Patch is located at 317 Ferry St. in Russell, Kentucky. Store hours are from 10 a.m-6 p.m. Tuesday-Friday and from 10 a.m.-4 p.m. on Saturdays. Call 502-902-1974, visit dandelionpatchboutique.com or follow on social media: @ dandelionpatchboutique. a

LIVING LOUD

Huntington club books regional, national acts

Huntington has a long history of being a great place to catch a band playing live, and the Loud is continuing that tradition.

Originally called the V Club, but, when the pandemic hit and large gathering of crowds were not allowed, it was decided it was time for a makeover.

In August of 2021, the club reopened under the name THE LOUD with a new look, a beer garden and a slogan of “Stay Wild. Stay Loud.”

One thing that remained the same was making sure the music selection highlighted the best of the local, regional and national acts.

The club has a capacity to hold 500.

“And it is a hot 500, once you get all those people in there,” said Heath Holley, the booker for the club. “But if it gets too hot, that is what the patio is for.”

Holley said the acts are chosen by several factors, including what bands bring in a crowd, who is going to be in the area and are available and the bands that have the potential to become a bigger act in the future.

“On a show-by-show basis, we want to have somebody that has a history of bringing in good crowds and then also putting bands that may not have that history, but have potential in the opening slots to cultivate an audience for those people,” Holley said, adding the club

works with a booking agency called Broadberry that brings in national acts such as Mountain Goats, The Melvins, Blanco Brown, Frank Turner, Crowbar, Helmet and Amanda Shire.

“The V Club had a pretty rich history of bringing in some big metal bands. Huntington has a big metal audience which turns out for those shows,” Holley said. “But bands like Mountain Goats and Town Mountain, the more folkcentric or countrycentric type of bands do pretty well too. You just have to keep your ear to the ground as to what

Story Mark Shaffer | Photography Toril Lavender

the area likes to buy tickets for and try to stretch the boundaries as much as you can without getting too close to the edge.”

One musician who went from playing the V Club on a regular basis to selling out two nights of shows at major venues like the Red Rocks Amphitheatre in Colorado is Tyler Childers.

“He was a big V Club name,” Holley said. “He has played THE LOUD because he’s blown up about as big as you can. A couple years before the pandemic, he played Huntington all the time and he was

still playing shows here pretty regularly until about 2017, when his album ‘Purgatory’ came out and blew it out of the water.”

When asked about any up-and-coming bands that Holley thinks has the potential to be big, he said the metal band Crown Vic “has really solid potential.”

He said another couple of up and comers is former Ona keyboardist Brad Goodall’s new band, The Settlement, and El Dorado, which is made up of three members of Tyler Childer’s band.

“They started their own thing in between Tyler Childer tours,” Holley said. “They just released a new album called ‘Unincorporated.” It is super good and now they are scheduled to play the Grand Old Opry.”

THE LOUD also features specialized events like poetry nights, open mic night, a Taylor Swift vs. Olivia Rodrigo dance party, FemmeFest Appalachia, Rodeo Rave, Funkafest and Be Our Guest, a Disney music-themed party.

THE LOUD is located at 741 Sixth Ave. in Huntington, West Virginia, on the corner of Sixth Avenue and Eighth Street.

To get information about their upcoming shows, go to their Facebook page, facebook.com/ theloudwv. a

The Loud | feature

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Conquest Books continues to expand in Ashland.

up close p. 30

Conquest Books grows into new location, pushes readers to new authors

AN EXPANDING BUSINESS

Books, comics, art, music, film — Talmadge Callihan has a range of creative interests.

“I’m a mad collector of media,” Callihan said. With a degree in studio art, with a specialization in painting, and a minor in philosophy from Ohio University, Callihan started “Gravely Unusual” magazine in 2018 and Castaigne Publishing, an indie press, in 2021.

Then, in 2022, he became a bookstore owner when he and his wife Brittany opened Conquest Books, named after one of Callihan’s favorite fantasy films.

“I thought, well, I’m always reading and editing and doing things with books, and I have a lot of connections with independent writers, let’s start a bookstore and see how it goes,” he said.

For the first year of business, Conquest Books was housed inside The Jewel Art Gallery in downtown Ashland.

“It was really cool, but it was really small,” Callihan described. “And, I really, honestly, had no idea what I was doing when we started out. I had never done book orders, and I only read a certain kind of book.”

Despite the size limitations and Callihan’s limited experience as a bookseller, Conquest was able to build a strong customer base.

“One thing I really thought was important was, any time people

would come in, I would always talk to them,” he said. “And so we developed like this core base, and then more and more people came in not just for books but to dialogue. That’s kind of what kept things going because it’s hard to run just on book sales.”

Expanding his customer’s reading horizons, as well as his own, was and still is important.

“I’m always pushing people to read things that they wouldn’t normally read,” Callihan said. “The bookstore has also helped me become more well-rounded, trying different books and getting out there a little more than being stuck in my own sci-fi, horror, weird fiction thing.”

Having author signings at the store and attending events in downtown Russell also helped spread the word. So much so, in fact, that Conquest outgrew its area inside The Jewel and moved into its own space in South Ashland in January.

“We had a friend who worked for us who told us that this building right by her house had become available,” Callihan said. “And then when we started mentioning the move, people would say that it was right next door to their house. We’ve gotten so much positive feedback and a lot more people coming in since we reopened here.”

Conquest has shelves of uniquely curated new and used books — including a large selection or fantasy and horror, which are Callihan’s

Story Dawn Nolan | Photography Shannon Shank

personal favorites — Appalachian fiction and a lot of indie authors.

“I really try to focus on marginalized voices — queer authors, Black authors, indigenous authors — that’s very important to us,” Callihan said. “I want to make sure that everybody can find something here that they can’t find at Walmart. I want to set us apart.”

There’s even a selection of rare and vintage titles (“especially genre fiction, stuff you aren’t going to find in other bookstores around,” Callihan said.)

“I always loved going to those hole-in-the-wall bookstores in other cities and finding weird, obscure books,” Callihan said. “That’s always my favorite part of traveling and kind of what this is modeled after.”

Callihan has plenty of ideas for the expansion, including adding

a coffee bar and seating for customers as well as events like open readings, book signings and film screenings.

“We want to have a place where people can do cool things,” he said. “I want this space to have its own unique identity, and be a place where true book people can come and hang out. It’s really important to me that this is a stand out place, and that it’s something Ashland hasn’t seen before.”

Conquest Books is located at 2824 Holt Street in Ashland. Store hours are noon-6 p.m. Tuesday-Friday and 11 a.m.-7 p.m. on Saturday. Call 606-393-1520 or find Conquest Books on social media: @conquestbooksky on Facebook and @conquestbooks on Instagram. a

Healthy living, healthy options

Yommaste offers southeast Asian food

Story, Photography Heaath Harrison

As someone focused on promoting healthy living, Viviane Khounlavong says there is a need for healthy food choices in the Tri-State and, since the New Year began, she has been helping to make that possible.

In late 2022, Khounlavong launched Yommaste, a healthy meal prep and juice bar food truck and has been setting up weekly at the farmers market in downtown Ironton.

“We started last year, but have really been doing it consistently this year,” Khounlavong, an Ironton resident, said.

As a yoga and fitness instructor, she said it was a natural extension of her work.

“It balances out what I do with yoga,” she said. “And this area has always had issues with access to healthier food. It deserves options.”

Yommaste, with name coming from “Yummy,” “Om” and “Namaste,” specializes in southeast Asian

food, Khounlavong said, with Laotian and Vietnamese menu items being a focus.

“These are some of my favorite dishes, but a healthier version of what I’d like,” Khounlavong said.

Items are grilled and include steamed herbs.

“To add flavor and we don’t use oil,” Khounlavong said.

The menu rotates somewhat each week, and dishes included have been beef and chicken pho, steamed dumpling, a Vietnamese egg roll in a bowl, steak and chicken with garlic and green beans and stir fried vegetables and steamed jasmine rice.

These are also vegetarian items and she said meat can be substituted with tofu.

“I love cooking and it’s one of my passions,” Khounlavong said, adding that she is self taught. “These have been passed down in my family. I was raised in the kitchen. Focus, it’s a tradition, not a chore and how we bond.”

The granddaughter of immigrants from Laos, Khounlavong said, in her family, there is “a little story behind every dish.”

For instance, the Vietnamese egg roll. She writes on her Facebook page that her grandmother would make them and they were a favorite afterschool snack, but in their hometown of Ashland in the 1980s, egg roll wrappers were not available, so the family would make a monthly trip to Columbus to stock up.

“When we ran out, we’d compromise and adapt,” Khounlavong wrote.” So she made these egg roll bowls and served it over rice with a side of chicken bone broth for me at least once a week. Who knew they’d be considered a healthier option to a deep-fried egg roll these days, right? Low carb, high protein, but packed with flavor!”

Khounlavong currently works at Tri-State Rehab in Ironton and teaches mindfulness and meditation, as well as beginning to teach other yoga instructors.

“And I’m a full time, single mom,” she said.

She said she will continue to set up in the farmers market for the near future, but hopes to establish a permanent location in downtown Ironton.

As for reaction, she said it has been positive, with word of mouth bringing in new customers.

“We always did Pho Friday at my house,” she said, noting that family and friends encouraged her in this venture and have been volunteering to help. “And people have been craving something like this.”

For more information visit Yommaste on Facebook. a

Easter Bunny Rolls with Spinach Dip

16 ounces frozen spinach, thawed

8 ounces cream cheese

2 cloves garlic, minced

1/2 cup mayonnaise

1/2 teaspoon salt

1/2 teaspoon onion powder

1/4 teaspoon chili powder

1/4 teaspoon pepper

1 teaspoon Italian seasoning

1 cup shredded Parmesan cheese

1 1/2 cups shredded mozzarella cheese, divided

2 crescent roll tubes (8 ounces each)

Heat oven to 375˚F. In skillet, over medium heat, cook spinach, cream cheese and garlic 3-4 minutes until cream cheese is melted. Stir in mayonnaise, salt, onion powder, chili powder, pepper and Italian seasoning. Stir in Parmesan cheese and 1/2 cup mozzarella cheese. Cook until cheese is melted. Keep skillet on burner over low heat.

Remove dough from tubes. Leaving dough intact, roll and stretch into 18-inch ropes. Cut each rope into 12 pieces for 24 total.

On baking sheet with parchment paper, form bunny head by placing one piece of dough in middle then surrounding it with six more pieces. Use 13 pieces to form round body. Use remaining pieces to form ears on top of head.

Scoop hot spinach dip into center. Spoon small portions on each ear. Sprinkle ears and belly with remaining mozzarella cheese.

Bake 18 minutes, or until crescent dough is golden brown and thoroughly cooked.

Baked Vegetarian Taquitos

1 bag Success Brown Rice

1 cup shredded collard greens, packed

1/4 cup frozen corn

1 cup canned black beans, drained and rinsed

2/3 cup canned pumpkin puree

1 1/2 tablespoons taco seasoning

8 flour tortillas (6 inches each)

1 cup Monterey Jack cheese, shredded

2 tablespoons olive oil

Sour cream, for dipping

Salsa, for dipping

Guacamole, for dipping

Fresh cilantro, for garnish

Prepare rice according to package directions; add collard greens and corn to water during last 5 minutes.

Preheat oven to 450 F. Drain rice and vegetables; transfer to saucepan. Stir in black beans, pumpkin puree and taco seasoning.

Spoon 1/3 cup rice mixture into center of one tortilla; sprinkle with 2 tablespoons Monterey Jack cheese. Roll up tightly. Place seam side down on parchment paper-lined baking sheet. Repeat with remaining tortillas, filling and cheese. Brush taquitos with olive oil; sprinkle with remaining cheese.

Bake 10-15 minutes, or until tortillas are crisp and cheese is melted. Serve taquitos with sour cream, salsa and guacamole for dipping. Garnish with fresh cilantro.

Mushroom Spinach Lasagna

2 bags Success Tri-Color Quinoa

1 tablespoon olive oil

2 garlic cloves, chopped

1/2 cup onion, chopped

1 cup mushrooms, sliced

4 cups baby spinach leaves

3 cups tomato sauce

2 cups ricotta cheese

1 egg, lightly beaten

1/2 cup grated Parmesan cheese, divided

1 tablespoon Italian seasoning

42 | Tri-StateLiving food | From the Cookbook

Prepare

In large skillet, heat oil over medium heat. Add garlic and onions; saute 1 minute. Add mushrooms and cook 5 minutes, stirring occasionally. Add spinach and stir until wilted, about 2 minutes. Stir in tomato sauce and keep warm.

In medium bowl, combine ricotta, egg, 1/4 cup Parmesan cheese and Italian seasoning.

Place 1 cup sauce in bottom of 2-quart baking dish. Spread half of quinoa evenly over sauce. Top with half of ricotta mixture. Top with 1 cup sauce. Sprinkle with 1 cup mozzarella. Repeat layers, finishing with remaining mozzarella and Parmesan cheese.

Orange Shrimp Quinoa Bowls

1 cup quinoa

1 cup orange juice

1 tablespoon hot sauce

1 tablespoon honey

1 tablespoon soy sauce

4 tablespoons vegetable oil

1 tablespoon lime juice

1 tablespoon white miso

1 1/2 pounds shrimp, peeled, deveined and tails removed

1/4 cup butter

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup mushrooms, sliced

1 red bell pepper, diced

1 cucumber, sliced into half moons

5 green onions, sliced

1 avocado, sliced

1 teaspoon sesame seeds

2 tablespoons cilantro, chopped

Cook quinoa according to package instructions. Set aside.

In medium bowl, whisk orange juice, hot sauce, honey, soy sauce, vegetable oil, lime juice and miso until combined. Pour 1/4 of liquid into separate bowl. Set aside.

Add shrimp to remaining mixture and marinate 15 minutes.

Heat large skillet over medium heat with butter. Add shrimp, salt and pepper. Cook 2 minutes on each side until pink. Add mushrooms and cook until tender.

In two serving bowls, divide quinoa, bell pepper, cucumber, onions, avocado and shrimp. Sprinkle sesame seeds and cilantro over both bowls.

Drizzle with reserved dressing.

Pesto Pasta Salad

1 quart cooked red lentil rotini

2 packages (9 1/2 ounces each) Fresh Express Twisted Pesto Caesar

Chopped Salad Kits

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup grape tomatoes, halved

1/2 cup walnuts, toasted

Prepare red lentil rotini according to package directions; cool 15 minutes.

In bowl, mix rotini and one dressing packet from salad kits. Sprinkle with salt and pepper; mix well. Refrigerate, covered, 30 minutes, or until rotini is cold.

In large bowl, mix lettuce from both salad kits with remaining salad dressing package. Add rotini and tomatoes; toss to combine. Sprinkle with garlic brioche croutons and shredded Parmesan cheese from salad kits and walnuts.

Substitution: Traditional rotini can be used for red lentil rotini.

Turkey & Beef Meatballs with Whole-Wheat Spaghetti

3 quarts water

8 ounces dry whole-wheat spaghetti

2 cups chunky tomato sauce

4 teaspoons grated Parmesan cheese

1 tablespoon fresh basil, rinsed, dried and chopped

TURKEY MEATBALLS:

6 ounces 99% lean ground turkey

1/4 cup whole-wheat breadcrumbs

2 tablespoons fat-free evaporated milk

1 tablespoon grated Parmesan cheese

1/2 tablespoon fresh chives, rinsed, dried and chopped

1/2 tablespoon fresh parsley, rinsed, dried and chopped

BEEF MEATBALLS:

6 ounces 93 percent lean ground beef

1/4 cup whole-wheat breadcrumbs

2 tablespoons fat-free evaporated milk

1 tablespoon grated Parmesan cheese

1/2 tablespoon fresh chives, rinsed, dried and chopped

1/2 tablespoon fresh parsley, rinsed, dried and chopped

Preheat oven to 400˚F. In 4-quart saucepan over high heat, bring water to boil. Add pasta and cook according to package directions. Drain and set aside.

To make turkey meatballs: In bowl, combine ground turkey, breadcrumbs, evaporated milk, Parmesan cheese, chives and parsley; mix well. Measure 1 1/2 tablespoons turkey mixture and roll into ball using hands. Place meatball on nonstick baking sheet. Repeat until eight turkey meatballs are made.

To make beef meatballs: In separate bowl, combine ground beef, breadcrumbs, evaporated milk, Parmesan cheese, chives and parsley; mix well. Measure 1 1/2 tablespoons beef mixture and roll into ball using hands. Place meatball on nonstick baking sheet. Repeat until eight beef meatballs are made.

Bake meatballs 10 minutes until minimum internal temperature of 165˚F is reached. Warm sauce, if necessary.

To serve: Serve four meatballs with 3/4 cup pasta, 1/2 cup sauce, 1 teaspoon Parmesan cheese and 1 pinch basil per portion.

7-Layer Taco Dip

1 can (15 ounces) fat-free, refried beans

1 cup salsa

2 cups plain Greek yogurt

1 tablespoon cumin

1 tablespoon smoked paprika

1 teaspoon salt, divided

1/4 teaspoon cayenne (optional)

2 avocados

1/2 cup cilantro, minced, divided

1 teaspoon garlic powder

1 lime, juice only

1/2 cup scallions, minced

2 Roma tomatoes, seeded and diced

1/4 cup black olives, sliced

Tortilla chips

In small bowl, mix refried beans and salsa. Spread mixture in thin layer on bottom of large platter.

In separate small bowl, whisk yogurt, cumin, smoked paprika, 1/2 teaspoon salt and cayenne, if desired. Spread mixture on top of bean layer.

In third bowl, mash avocados with 1/4 cup cilantro, garlic powder, lime juice and remaining salt. Spread guacamole on top of yogurt layer.

Sprinkle dip with minced scallions, diced tomatoes, black olives and remaining cilantro. Serve with tortilla chips.

Feta Roasted Salmon & Tomatoes

Nonstick cooking spray

3 cups halved cherry tomatoes

2 teaspoons olive oil

1 teaspoon minced garlic

1/2 teaspoon dried oregano or dried dill weed

1/4 teaspoon salt

1/2 teaspoon coarsely ground black pepper, divided

1 1/2 pounds salmon or halibut fillets, cut into four serving-size pieces

1 cup (4 ounces) crumbled feta cheese

Preheat oven to 425˚F. Line 18-by-13-by-1-inch baking pan with foil. Lightly spray foil with nonstick cooking spray. Set aside.

In medium bowl, toss tomatoes, olive oil, garlic, oregano or dill weed, salt and 1/4 teaspoon pepper.

Place fish pieces, skin side down, on one side of prepared pan. Sprinkle with remaining pepper. Lightly press feta cheese on top of fish. Pour tomato mixture on other side of prepared pan. Bake, uncovered, 12-15 minutes, or until fish flakes easily with fork.

Place salmon on serving plates. Spoon tomato mixture over top.

Grilled Chicken Gyros

CHICKEN:

3 tablespoons unsalted butter, melted

2 tablespoons chopped fresh dill

1 tablespoon chopped fresh oregano

2 cloves garlic, peeled and minced

3 tablespoons freshly squeezed lemon juice

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 pounds boneless, skinless chicken breasts

YOGURT SAUCE:

1 1/2 cups plain, whole-milk yogurt

1 1/2 tablespoons freshly squeezed lemon juice

1/2 cup diced cucumber

2 tablespoons chopped fresh dill

1 clove garlic, peeled and minced

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

3-4 small loaves whole-wheat pita bread, halved lengthwise

1 cup thinly sliced tomatoes

1/2 cup thinly sliced red onion

To make chicken: Place melted butter, dill, oregano, garlic, lemon juice, salt and pepper in gallon-size zip-top freezer bag. Seal bag and shake contents to combine. Add chicken. Seal bag, pressing air out of bag. Shake chicken to coat with marinade. Refrigerate chicken in marinade 30 minutes.

To make yogurt sauce: Stir yogurt, lemon juice, diced cucumber, dill, garlic, salt and pepper. Cover sauce and refrigerate.

Heat grill to medium heat.

Grill chicken over direct heat, about 10 minutes per side, until cooked through. Transfer chicken to cutting board and rest 10 minutes. Thinly slice chicken across grain.

Serve chicken on pita bread with tomatoes, red onion and yogurt sauce.

15-Minute Weeknight Pasta

6 quarts water

16 ounces linguine or penne pasta

2 tablespoons unsalted butter

1/2 cup thinly sliced onion

1 cup thinly sliced carrots

1 cup thinly sliced sweet bell pepper

1/2 cup grape tomatoes, halved

1 teaspoon kosher salt

1/4 teaspoon black pepper

2 cloves garlic, peeled and minced

1 cup reserved pasta water

1 teaspoon finely grated lemon zest

1/2 cup smoked provolone cheese, shredded

1/4 cup chopped fresh parsley (optional)

Parmesan cheese (optional)

Bring water to rolling boil and prepare pasta according to package directions for al dente texture, reserving 1 cup pasta water.

In large skillet over medium heat, melt butter. Stir in onions, carrots and sweet bell peppers. Saute vegetables about 5 minutes, or until they brighten in color and begin to soften. Add tomatoes, salt, pepper and garlic. Cook and stir 1 minute to allow tomatoes to release juices.

Pour reserved pasta water into skillet, stirring well. Bring sauce to boil. Reduce heat to medium-low and simmer 3 minutes. Taste sauce and adjust seasonings, as desired.

Transfer drained pasta to skillet along with lemon zest and smoked provolone cheese, tossing well to coat. Serve immediately with fresh parsley and Parmesan cheese, if desired.

Sunchokes & Potato Quiche

CRUST:

1 lemon, zest and juice only

1 egg

1 1/3 cups flour

9 tablespoons butter

1/4 teaspoon salt

QUICHE:

1/3 cup Yukon gold potatoes, cut into1/2-inch cubes

3/4 cup sunchokes, sliced 1/2-inch thick

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1 onion, chopped

2 tablespoons butter

2 cups Swiss chard, chopped with stock removed

CUSTARD:

6 eggs

1/3 cup grated Parmesan

1/2 cup grated gouda

1/2 cup heavy cream

2 tablespoons parsley, chopped

2 tablespoons fresh thyme, chopped

To make crust: In small bowl, whisk lemon juice with egg. In large bowl, mix flour, butter and salt. Mix using hands. Drizzle in lemon mixture. Add lemon zest.

Using fingers, knead dough to break down butter. Cover dough with plastic wrap and roll into disc while at room temperature then refrigerate until firm.

To make quiche filling: Preheat oven to 425˚F. Toss potatoes and sunchokes with olive oil, salt and pepper then spread out on baking sheet. Bake 15-20 minutes, or until fork tender, tossing pieces halfway through.

Add onion to well-buttered pan and cook over medium heat about 15 minutes, stirring frequently, until caramel colored. Add Swiss chard and continue cooking until wilted, stirring occasionally. Set aside to cool. Roll out dough on pastry mat or well-floured surface. Prick with fork. Carefully transfer dough to quiche pan, fold edges under and crimp then transfer to freezer.

To make custard: Reduce oven temperature to 375˚F. In large bowl, whisk eggs, cheeses, heavy cream, parsley and thyme.

Add caramelized onions and vegetables then mix. Add mixture to crust. Tent with foil and bake about 20 minutes.

Reduce oven temperature to 350˚F and bake about 40 minutes. For food safety, casseroles containing eggs should always be cooked at a minimum of 160˚F.

Teriyaki-Glazed Salmon with Stir-Fried Vegetables

SALMON:

2 tablespoons light teriyaki sauce

1/4 cup mirin or sweet rice wine

2 tablespoons rice vinegar

2 tablespoons scallions, rinsed and minced

1 1/2 tablespoons ginger, minced

12 ounces salmon fillets, cut into four portions (3 ounces each)

VEGETABLES:

1 bag (12 ounces) frozen vegetables stir-fry

1/2 tablespoon peanut oil or vegetable oil

1/2 tablespoon garlic, minced (about 1 clove)

1 tablespoon ginger, minced

1 tablespoon scallions, rinsed and minced

1 tablespoon light soy sauce

Preheat oven to 350˚F. To prepare salmon: Mix teriyaki sauce, mirin, rice vinegar, scallions and ginger well. Pour over salmon and marinate 10-15 minutes.

Remove salmon from marinade.

Place salmon on baking sheet. Bake 10-15 minutes, or until fish flakes easily with fork in thickest part and reaches minimum internal temperature of 145 F.

To prepare vegetables: Thaw frozen vegetables in microwave or place bag in bowl of hot water about 10 minutes. In large wok or saute pan, heat oil. Add garlic, ginger and scallions; cook gently, but do not brown, 30-60 seconds.

Add vegetables and continue stir-frying 2-3 minutes, or until heated through. Add soy sauce.

Serve one piece of salmon with 1 cup vegetables.

Apple Coffee Cake

5 cups tart apples, cored, peeled and chopped

1 cup sugar

1 cup dark raisins

1/2 cup pecans, chopped

1/4 cup vegetable oil

2 teaspoons vanilla

1 egg, beaten

2 1/2 cups sifted all-purpose flour

1 1/2 teaspoons baking soda

2 teaspoons ground cinnamon

Preheat oven to 350˚F. Lightly oil 13-by-9-by-2-inch pan.

In large mixing bowl, combine apples with sugar, raisins and pecans; mix well. Let stand 30 minutes.

Stir in oil, vanilla and egg.

Sift together flour, baking soda and cinnamon. Using about 1/3 of mix at a time, add to apple mixture, stirring just enough to moisten dry ingredients.

Turn batter into pan. Bake 35-40 minutes until toothpick inserted in center of cake comes out clean.

Cool cake slightly before serving.

Brunch Fruit Tart

CRUST:

4 cups granola mixture

1/2 cup butter, softened

4 1/2 tablespoons honey

Nonstick cooking spray

FILLING:

2 1/4 cups vanilla Greek yogurt

8 ounces cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 package gelatin

TOPPINGS:

Strawberries, sliced

Blueberries

Kiwis, sliced

To make crust: Preheat oven to 350˚F.

In large bowl, combine granola, butter and honey. Grease 11-inch tart pan with nonstick cooking spray. Line bottom of tart pan with parchment paper.

Press granola mixture into tart pan. Place tart pan on baking sheet and bake 10 minutes. Cool completely.

To make filling: Using mixer, combine yogurt, cream cheese, sugar, vanilla extract and gelatin until whipped completely.

Pour yogurt mixture into tart crust. Refrigerate at least 1 hour.

Top with strawberries, blueberries and kiwis.

The engine of economic development

As I celebrate 14 years in my position, I find it is a good time to reflect on our work at the Huntington Area Convention and Visitors Bureau and share with you why tourism is so important to our community and Tri-State area.

The name Convention and Visitors Bureau has always been a bit daunting. And when I tell someone that’s where I work, they always look a little puzzled. Upon hearing the word bureau, a young relative once asked me if I was a spy. LOL.

Abbreviated as CVB, our work is basically two-fold: We work outside the area to promote it and entice people to visit and then when they do, we work to connect them with all there is to see and do while they’re here.

I’m lucky in that I love my job. I love promoting our area and showing off all that our tri-state has to offer. And I’m a true “TriStater.” I live in Ashland, work in Huntington and drive through Ohio every day.

Huntington was actually the first city that I ever visited. As a little boy, growing up on a farm in the small town of Louisa, Kentucky, it was a big thrill for us to come to Huntington. Whether we were shopping, going to a movie at the Keith-Albee or eating at Jim’s, we were sure to have a good time. Without realizing it, we were tourists. While some might think of tourism as a grand trip, Disneyland or something of that sort, tourism is actually any time someone goes from where they live to another city or attraction. And when they spend money at their destination, they are contributing to economic development.

So a CVB is basically an engine for economic development. The longer these folks stay in our community and the more they spend translates into more money being generated for our local economy. That helps to support tourism related businesses such as hotels, attractions, restaurants and stores.

One common factor in growing tourism and making it successful here is the local community. Whether you work on the frontline of a tourism business or you just casually encounter someone visiting, you can have a big impact on them simply by being friendly and offering a warm welcome. That way, even you can be in the tourism business!

Tyson Compton is president of the Huntington Area Convention and Visitors Bureau.

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