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Myra’s Kitchen Legacy is dedicated to vegetarian, vegan and meat recipes from Myra’s Dionysus Restaurant in Cincinnati, Ohio, as curated by her daughter, Chef Claire Griffin. These globally-inspired recipes include soups, appetizers, entrées and desserts gathered from their travels around the world.
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Latest Recipes
Wheat Berry Salad
A grain salad with dried cranberries, black-eyed peas, mint and Feta cheese. My ancestors left Europe in the 1840’s to escape the Austro-Hungarian war. They settled in Kansas and grew red winter wheat on the Kansas plains around Claflin. Every year, my mom would help with the harvest in June. Her job was to drive…
Orange Bran Muffins
Whole wheat and a whole orange make this delicious and good for you! I don’t know how many people remember that Myra’s Dionysus did brunch on the weekends for quite a few years. It included an egg bake and wheat berries and muffins and all sorts of good things. This is my favorite muffin recipe…
Vegetarian Green Chile
Chile Verde with New Mexico chiles, tomatillos and tomatoes. My friend, Brian Beamer, created this recipe for my catering company, the Lemon Sisters Market. I shared this recipe with Myra, and she used it for her Green Salsa Burritos. This recipe is called green chile even though it has red tomatoes in it, because you…
