These salad rolls are fun to make and incredibly satisfying to eat, thanks to an ample amount of pungent herbs tucked inside.
Crispy, salty, and satisfying, kale chips make a quick and healthy snack or appetizer!
These mini-pizzas are a great way to use up an overabundance of zucchini.
This cookie is a hybrid of several of Ellen Jackson’s favorite recipes—one for Squashed Fly Cookies, one for Fig Sandwich Cookies and one for fresh fig spread—all rolled into one delicious package.
The flavor of the beer is quiet but pleasing in this moist quick bread. Eat squares hot out of the oven with fresh herb butter.
Locally roasted nuts are the star in this gluten-free cookie made from pantry staples.
The unfurled frond of certain fern species can be harvested from the wet woods (or found at the farmers’ market) in early spring. Extend their short season with this brightly flavored pickle.
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.
Heavenly on sandwiches.
These translucent pickles squish and squeak pleasingly when they meet teeth.
This everyday snacking cake is a delicious finish to a feast, or a scrumptious snack on a fall afternoon.
From Ellen Jackson.
This bean salad from Matthew Busetto of Firehouse is lovely scooped on grilled bread, tossed with homemade croutons, or heaped under fried fish.
A crunchy pickle. Great alongside sandwiches or something meaty and rich like meatloaf.
Basic instructions for making any type of galette – from tomato and basil to asparagus and goat cheese.
Chef Stephanie Pearl Kimmel of Marché Restaurant in Eugene shared this recipe as part of June’s National Dairy Month.
From Heidi Yorkshire’s Recipe File
These ciabatta toasts are loaded with winter greens and topped with prosciutto, cheese, and an egg for good measure.