Fresh, crispy and zesty, this light salad is a great compliment to heavier winter fare.
Everything clicks in this salad, as long as you select apples and greens with exceptional flavor and crispness.
This tart contrasts the crunchy texture of an all-nut crust with the juiciness of cranberries.
The rich flavor and high oil content of the hazelnut make it perfect for creating delicious hazelnut butter.
These tarts are simple but sophisticated, packing an intensely rich, but not too sweet, blast of roasted hazelnuts.
Chef Stephanie Pearl Kimmel of Marché Restaurant in Eugene shared this recipe as part of June’s National Dairy Month.
From David Machado, Chef/Owner, Lauro Kitchen
From The Thanksgiving Table by Diane Morgan
Recipe by Dale Rasmussen, Chef, The Resort at the Mountain
Sweet grapes, sharp cheddar, and toasted hazelnuts paired with spicy greens.
An excellent accompaniment to warm apple pie.
Barb Foulke of Freddie Guys Hazelnuts shares her mom’s Thanksgiving recipe.
From Heather Staten, Chef Instructor, In Good Taste Cooking School
From Gene Sato, Chef, Deschutes Brewery and Public House, Portland, Oregon
Recipe from Ambrosia Restaurant & Bar, Eugene, Oregon
From, Will Leroux, Executive Chef, The Wayfarer Restaurant & Lounge, Cannon Beach, Oregon
From Jeff Schon, Executive Chef, The Pine Tavern