• Landscape Design & Installation • Landscape Lighting
• Mulch Installation & Deep Edging
• Drainage Projects
• Monthly Lawn Maintenance
• New Lawn Installs with 5 Year Warranty
• Custom Paver Patios and Walkways & Retaining Walls
• We Only Use Premium Trees, Shrubs and Lawn Seeds on Our Projects
• Deer Repellent Landscaping • Pergolas and Pavilions • Fencing
Up front and honest. I came in with a silver necklace to sell. After checking it out I was told that it was actually white gold. Big difference! Definitely recommend. - Robert
Moving my mother into assisted living has been such a challenge, but going to Strongsville Bullion & Coin Exchange made some of those things very easy! They are honest and fair when it comes to having to part with those sentimental items you just don’t need or want any longer. Thank you for your help and support!! - Tami
Whole House Valor Gutter Guards Installation
Red Potato & Green Bean Salad with Dijon Vinaigrette
• 3 pounds small red-skinned potatoes, unpeeled, halved
• Green beans – cut into 2-3” pieces
• 2 tablespoons dry vermouth
• 2 tablespoons white wine vinegar
• 1 large shallot, chopped
• 1 Tbsp. coarse-grained Dijon mustard
• 2/3 cup extra-virgin olive oil
• 2 tablespoons chopped fresh parsley
Cook beans in large saucepan of boiling water 4 minutes. Drain. Transfer to bowl of ice water. Drain; dry with paper towels. Cook potatoes in large pot of boiling water 12 minutes. Drain; transfer to large bowl. Sprinkle vermouth over hot potatoes; toss and let stand 5 minutes. Whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in green beans and parsley. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.
• 1 1/2 cups mixed berries
• 1 cup freshly squeezed lemonade
Berry Lemonade
Place berries in ice cube tray, cover with water and freeze overnight or until solid. When ready to serve, add berry ice cubes to lemonade. Lemonade will turn red when the ice cubes begin to melt
Watermelon Salad with Feta, Arugula & Herbs
• 4 cups watermelon, cubed
• 3 tbsp. olive oil
• 4 oz. feta cheese
• Zest 1 medium lemon
• 1 tbsp. lemon juice
• mint, dill, oregano, basil, parsley
• 3 cups arugula or spinach leaves
• black pepper & salt to taste
Optional: cucumber & roasted pumpkin seeds
INSTRUCTIONS
In large bowl combine olive oil, lemon zest & juice and mint. Stir to combine. Add watermelon chunks and gently stir to coat the dressing in the watermelon. Add feta cheese, arugula, black pepper. Serve chilled.
Grilled
• 1/2 cup packed light brown sugar
• 1/4 cup soy sauce
• 2 tbsps. Dijon mustard
• 1 tbsp. hot sauce
• 1 teaspoon toasted ground coriander black pepper & salt to taste
• 2 lbs. pork tenderloin (2 pieces), trimmed and silver skin removed
In a mixing bowl, whisk together the brown sugar, soy sauce, mustard, hot sauce, coriander, pinch of salt and pepper. Place pork in a gallon ziptop bag and pour in the marinade. Allow to marinate, refrigerate for 2 -8 hours. Allow the chill to come o the pork prior to cooking. Set up a grill for indirect heat by building the coals on one side only. Remove the pork from the marinade, letting excess drip o . Place the pork on the direct-heat side of the grill and char on all sides, about 4 min. per side. Move the pork to the indirect-heat side of the grill and cover the grill with the lid. Cook the pork until it reaches an internal temperature of 145O, about 15 min. Let rest for 10 min. before slicing and serving. Cook’s Note: If using the oven, after charring the pork on the stovetop, roast at 400O until it reaches an internal temperature of 145O about 15 min.
