Edible Portland» Snacks

Snacks
RECIPE INDEX Beans and Legumes Bread Breakfast Cheese Condiments, Dressings, and Sauces Cookies, Cakes, and Pies Dessert Drinks Eggs Fruits and Berries Gluten Free Grains and Rice Holiday Meat and Poultry Nuts Pasta Pizza Preserves and Pickles Salad Seafood Snacks Soup Vegan Vegetables Vegetarian Wild Foods Salad Rolls These salad rolls are fun to make and incredibly satisfying to eat, thanks to an ample amount of pungent herbs tucked inside. Kale Chips Crispy, salty, and satisfying, kale chips make a quick and healthy snack or appetizer! Zucchini Pizzas These mini-pizzas are a great way to use up an overabundance of zucchini. Fly Newtons 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. Beer Cornbread 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. Gluten-Free Peanut Butter Cookies Locally roasted nuts are the star in this gluten-free cookie made from pantry staples. Pickled Fiddlehead Ferns 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. Obatzda (Bavarian Cheese Spread) 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. Mt. Hood Brewing Co. Ice Axe IPA Mustard Make your own mustard with caramelized onions, fresh thyme, and Mt. Hood’s Ice Ax IPA. Soft Pretzels Watch baker Jen Rybarczyk demonstrate how to make these pretzels in a video here. Sweet Onion Pickles Heavenly on sandwiches. Watermelon Rind Pickles These translucent pickles squish and squeak pleasingly when they meet teeth. Polenta Pear Snacking Cake This everyday snacking cake is a delicious finish to a feast, or a scrumptious snack on a fall afternoon. Shaved Zucchini and Arugula with Parmesan Vinaigrette From Ellen Jackson. Bean, Bread and Anchovy Salad This bean salad from Matthew Busetto of Firehouse is lovely scooped on grilled bread, tossed with homemade croutons, or heaped under fried fish. Pickled Carrot Spears with Dill A crunchy pickle. Great alongside sandwiches or something meaty and rich like meatloaf. Seasonal Savory Galette Basic instructions for making any type of galette – from tomato and basil to asparagus and goat cheese. Oregon Blue Cheese and Hazelnut Log Chef Stephanie Pearl Kimmel of Marché Restaurant in Eugene shared this recipe as part of June’s National Dairy Month. Sarah’s Hot Olive Cheese Puffs From Heidi Yorkshire’s Recipe File Crostone with Bitter Greens, Prosciutto, Tomato, and Poached Egg These ciabatta toasts are loaded with winter greens and topped with prosciutto, cheese, and an egg for good measure.