Winter + Spring Recipes

From Chef Christine Rice of North Coast Originals in Eagle

Christine Rice began her chef adventure in a small farming county in northeast Ohio. The local 4-Hclub helped launch her interest in photography and cooking. After studying commercial photography at Ohio University, she discovered her interest in food styling as a photographer through a partnership with the Kalman & Pabst studio in Cleveland and a workshop with Delores Custer in Portland.

Chef Christine Rice

Christine Rice

From there, she attended culinary school and moved out to the North Bay in California to work as a food stylist, photographer and social media manager for Phil Tessier and his team of chefs at Hestan Smart Cooking. When COVID hit, she intended to make her way back to Cleveland … then pit-stopped at her sister’s in Eagle and never left. Two years later, she’s now the chef herself at North Coast Originals: a casual dining hotspot for buddha bowl lunches, healthy grab-and-go snacks, gourmet hot dogs, beer and wine, and — in the near future— donuts. North Coast Originals is proudly kid-friendly and vegan-friendly with plenty of gluten-free options.

Roasted Carrot Salad — Serves 4


  • 13 large carrots
  • ¼ cup avocado oil
  • 2 Tbsp (or more) Italian seasoning
  • 3 cups quinoa, cooked
  • 3 cups kale, removed from rib and cut into bite-sized pieces
  • Goat cheese, to taste


  1. Preheat oven to 425 degrees Fahrenheit.

  2. Peel and dice carrots. Try to make them all the same size to roast evenly.

  3. Toss the carrots in avocado oil and Italian seasoning. Don’t be shy with the seasoning.

  4. Roast carrots on a sheet tray. Make sure they are arranged in a single layer.

  5. Turn carrots every 10 minutes until they are cooked to your liking. The darker they get, the more delicious they will be. That browning is the carrot caramelizing and creating a better flavor.

  6. Cook quinoa according to directions. To get more flavor, use chicken or vegetable stock instead of water. And, I love adding a sprig of rosemary and thyme if you have it.

  7. Tear kale into nice, bite-size pieces. Massage with avocado oil, salt and pepper. This will help soften the kale and develop the flavor.

  8. You can cool the carrots and quinoa, or eat it warm — perfect for cooler weather. Tossing it all warm will help soften the kale more. But, you can keep them in the fridge for a week and eat cold. Either way is delicious!

  9. Dress with a good herb lemon dressing, or keep it simple with oil and balsamic vinegar. With the herbs and flavors we infused into the ingredients, a nice light dressing will be perfect.

  10. Sprinkle with goat cheese, if desired.

Green Hummus — Serves a group for snacks or appetizers


  • 3/4 cups (or a large can) garbanzo beans
  • 1.5 cups tahini
  • 8 cloves confit or black garlic
  • 1 tsp coriander
  • Zest of 1 lemon
  • 1 Tbsp kosher salt
  • 7 turns on a peppermill


  1. Combine all ingredients in a foodprocessor.

  2. Blend and adjust seasoning as needed