Condiments, Dressings, and Sauces
Try this intensely flavored, neon green pesto on a piece of toast with a sliced hardboiled egg or tossed with wide-cut fresh noodles.
Oysters hardly need a condiment, but this delicate, light sauce is a nod to the glamorous side of oyster-eating. Put a teaspoonful over your raw oysters and eat.
Carrots’ feathery green tops don’t need to head for the compost bin. Serve this as a dip with crudités, add a dollop on top of bruschetta that has been smeared with fresh goat cheese, or simply toss it with pasta.
Oregon’s fresh prune crop ripens in late August and remains in season for a brief time. Try them in one of these simple recipes!
This bright, zippy puree makes everything it touches more rounded and delicious.
This is a filling and crunchy version of Salade Niçoise that features early summer veggies and tuna. Make with home-canned albacore for a local take on this classic recipe!
Although it’s hard to deny that a bowl of melted butter with lemon juice squeezed on top is a wonderful artichoke dip, this very simple emulsion unites the two flavors into one creamy sauce.
This tangy, springy aioli makes a perfect dipping sauce for artichokes or a topping for homemade burgers.
This baby artichoke dish makes a wonderful side or a pasta dish by tossing the dressed artichokes with freshly boiled linguine, an extra one-third cup of hot pasta water, and a pat of butter.
Za’atar is a fragrant, delicious spice blend, popular throughout the Middle East, perfect for dipping artichokes or other veggies.
Four easy and delicious ways to cook with parsley.
The lemony vinaigrette is the final touch in making this savory salad a perfect treat for your taste buds.
This classic French paste-like reduction of mushrooms, butter and shallots adds depth of flavor to, well, anything it touches.
Fresh, crispy and zesty, this light salad is a great compliment to heavier winter fare.
These fig preserves have a jam-like consistency and a lasting, complex sweetness. Their flavor complements sharp aged cheeses for a knockout grilled cheese sandwich.
Versatile and addictive, this herb butter adds wonderful flavor to everything from wild salmon to beer cornbread to mashed potatoes.
A classic tangy tomatillo salsa for fish, pork, and anything juicy you can stick in a tortilla!
Tahini is pure sesame paste, and its flavor reigns supreme. Try this dressing on all kinds of vegetables, from roasted beets to sliced cucumbers to raw or blanched greens.
Tomatillo chutney with Indian flavors is a go-to condiment for everything from dahl, to a grilled rib eye, to a simple bowl of rice with a healthy dollop of Greek yogurt.
Oven-roasted tomatoes are great to have on hand to chop up for a quick pasta sauce or to layer in a sandwich.
This barely sweet, deep purple concentrate is the flavor essence of the rare blackcap, or black raspberry.
Italians make nettle pesto, or pesto d’urtica, in springtime.
This green chutney sauce adds bright flavor to any dish or meal. You can make the sauce in bulk and freeze for weeks to come.
Italian food authority Marcella Hazan provides the inspiration for this pasta dish, in which sheets of fresh pasta are filled and sliced into broad, flat noodles.
Crunchy, sweet, creamy. This salad satisfies on many levels. If you haven’t cooked broccoli raab before, don’t hesitate for one more second.
This quick and easy jam combines two of spring’s sweetest treats: strawberries and honey.
This popular German biergarten accompaniment was probably devised as a way to use up scraps of cheese. Admittedly not for the faint of heart, this rich spread is sublime with pretzels.
Make your own mustard with caramelized onions, fresh thyme, and Mt. Hood’s Ice Ax IPA.
A fruity port from Mt. Tabor Fine Wines pairs perfectly with this decadent, flourless chocolate cake.
Everything clicks in this salad, as long as you select apples and greens with exceptional flavor and crispness.
Serve this spicy, delicious compote on cake with whipped cream, or over ice cream, yogurt, or your morning oatmeal.
This shocking pink version of cranberry relish comes from NPR special correspondent Susan Stamberg’s mother-in-law.
This versatile dressing from Vincent Family Cranberries also makes a delicious marinade.
This simple recipe from the Vincent Family doubles the flavor by boiling the berries in cranberry juice rather than water.
A beautiful addition to homemade cocktails such as The Oregon Anjou. Add to sparkling water when the urge strikes for a dry, complex soda.
An easy way to sneak fresh fruit into an entree, or give soups and salads an unexpected kick.
Making ketchup from scratch is surprisingly simple and the results are superb.
This Argentinean garlic parsley sauce adds zip to any dish.
Combine the buttery flavor of fresh roasted halibut with the sweet, tart crunch of rhubarb.
Try using this vividly pink and brightly flavored syrup over ice cream or pound cake, in all sorts of mixed drinks, or to make your own sorbet.
A simple recipe that offers the thrill of witnessing the miracle of fermentation, tart, fresh and delicious yogurt, and great cost savings.
This crispy and custardy stuffing is as simple as can be.
Adapted from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Elix Katz
The rich flavor and high oil content of the hazelnut make it perfect for creating delicious hazelnut butter.
This perfect stand-while-you-eat potluck fare combines perfumed pesto with thickly sliced tomatoes in an unconventional and heavenly sandwich.
Peaches are measures in lugs. One lug, about 22 pounds of fruit, will make about 18 pints or 9 quarts of peaches.
This recipe for a versatile and tasty fava bean puree lends a bit of spring to any dish.
Don’t be intimidated by this French classic…You’ll be serving up Eggs Benedict in no time.
From Chef Ben Gonzales, Nuestra Cocina
From The Thanksgiving Table by Diane Morgan
Recipe by Dale Rasmussen, Chef, The Resort at the Mountain
Recipes for old-fashioned and small batch jams from Preserve
The exotic flavor of cardamom binds the fruity strawberries and tangy rhubarb in this jam recipe.
Make your own homemade pectin for fruit jams.
Use Northwest grown apples and pears in this simple cranberry sauce, courtesy of Flax Pond Farms in Massachusetts.
Barb Foulke of Freddie Guys Hazelnuts shares her mom’s Thanksgiving recipe.
From, Will Leroux, Executive Chef, The Wayfarer Restaurant & Lounge, Cannon Beach, Oregon
From Jon Beaker, ACME Food + Drink
This berry compote can be made with any seasonal fruit.