Cowgirl Chow Easton Farmer’s Market Edition. As a company who seeks out the local and authentic dining experiences during our travel, Wanderlust Tours also supports our own Ohio purveyors of food and other local artisan products. Thursday, August 7, Wanderlust owner Shawnie Kelley teamed up with Hellwigh Farm owner, Jennifer Boren to celebrate Ohio’s hard working farmers & local food artisans at Easton Farmers Market with a Cowgirl Chow cooking demonstration in the Chef’s Tent. The Cowgirl Chow girls came out with their  kitchen torches blazin’. Market goers were treated to Shawnie’s Rustic 3-Onion Potato Soup & Jennifer’s Sweet Potato Nachos with Grilled Queso & Hot Pepper Jelly. Huge Thanks to Heidi for organizing such a fabulous market! We had a blast. Now it’s off into the sunset with our Cowgirl Cocktails!


You can either make your own sweet potato chips, by thinly slicing, brushing with olive oil, and baking a sweet potato – or just buy a bag of Food Should Taste Good chips.

Slice a block of cueso blanco (white cheese )into small squares and grill on a grill pan or griddle. Just a few minutes on both sides to soften and give it some char lines.

On a platter, lay out individual chips then top each with a bit of fresh arugula, a peice of grilled cheese and a drizzle of

Jen’s Pepper Jam (Recipe coming soon). Devour!


2 yellow onions, 2 red onions, and a bunch of green onion (Scallions) – Slice into long, even strips, keeping them all about the same size for even cooking.

Sautée in 2 tables spoons of butter over medium heat until soft and translucent, Sprinkle with a bit of sale.

Do not let tte butter burn. Keep stirring. In the meantime, boil 3 medium sized yukon gold (or other waxy) potatoes – do not use red or bakng potatoes.

When soft, drain and cool.

To the onions, add 4-5 cups of vegetable stock (or chicken sock, if you prefer). Add salt, a grind of pepper to taste, a teaspoon of celery seed and a 1/2 teaspoon of ground cumin.

Let cook over medium hear for about 20 minutes.

On a cutting board, smash each potato flat with your hard and pull skins off. Use a food processor, mixer or masher to puree the potatoes into a smooth paste.

Slowly add this to the onion broth mixture to help thicken and lend starch to the soup base.

Add extra broth if you feel the soup is too potato-tasting or too thick. It should be somewhat brothy.

Throw in a few springs of thyme, a sprig of rosemary & a sage leaf or two. Taste along the way, salting to your desire.

After another 20 minutes of cooking, fish out the herbs, and serve with a cheese-stuffed mushroom cap floating on top. It’s soup!!


Hollow out a pile of cremini or button mushrooms.

Dice into squares your favorite cheese (I used baby swiss, but gruyere is traditional. Any melty cheese works)

Simmer the stuffed mushroom caps in a 1/4 cup of broth from your soup along with a 1/1 cup of white wine. When the cheese is completely melted, place a few on top of your bowl of soup.

If you have a kitchen torch, heat up the cheese to give it a cheesy char.

Use to top your onion soup- but they are good enough to eat on their own!


Find us on Facebook for future events and to sign up for our Cowgirl Chow cooking events at Hellwig Farm