Originally from the Mediterranean, farro is a nutty, delightfully chewy ancient grain. Here, smokey bacon, chard and apples mingle perfectly to create a flavorful and nutritious twist on holiday stuffing.
Between the roasted garlic and the touch of horseradish, this golden mash is layered with sweetness and savoriness. It holds its own, even when paired with Sisters’ rich holiday meals of BBQ ribs or roasted turkey.
A Sisters’ staple that has become a customer and staff favorite, this stew has a mild, sweet curry flavor that works well with all types of seasonal vegetables.
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.
Large, meaty Hamma Hammas from Hood Canal or Nisbet oysters from the Willapa Bay and Goose Point regions are perfect in this crispy fried oyster sandwich from Chef Ryan Gaul of Southpark.
Nothing says “holiday season” quite like a boozy pie. Now you can bake Random Order’s delicious, decadent coffee liqueur pie at home. Or pick one up this season at their Portland-based bakery and cafe!
This cookie strikes the perfect balance between crispy and chewy.
The lean and slender cut called eye round is mild in flavor, fairly tender, and has a uniform shape that slices easily into lovely rounds.
Dress your shucked oysters with breadcrumbs, spinach, and parmesan and bake. The once cold bivalves become warm and juicy with a buttery crumb crunch.
By the dozens, shucked and nestled into beds of shaved ice or coarse salt, oysters in their natural state are a sight to behold and a delight to savor. Here are two different ways to shuck an oyster.
Irresistible and refreshing, this cider sorbet will taste as good as the cider you use.
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.
Boldly flavored and colorful on the plate, this dish pairs carrots with salsify — a woefully underappreciated, delicious root vegetable — to make a filling main course, perfect for an autumn or wintertime dinner for a crowd.
The contrast of char on the marigold-colored carrots is as dramatic and delicious as the combination of flavors: sweet (carrots), peppery (arugula), nutty (crispy garlic slices) and tangy (goat cheese).
Crispy, salty, and satisfying, kale chips make a quick and healthy snack or appetizer!
This hearty open-faced sandwich can be served as an appetizer or for dinner, with a big salad on the side.
Frittatas are one of the quickest go-to dinners at the end of a busy day. The options are literally infinite as to what to include, which is especially handy for CSA members!
One of the last fruits on the tree, bright orange persimmons will brighten your plate in late fall and early winter.
This tamale filling reveals Spanish influence. Its mix of sweet and sour flavors seems startling, but is actually very friendly and delectable.
Roasted garlic adds flavor depth to this tamale filling that also features the creaminess and clean flavor of ricotta. This is a wonderful filling for spring, with green garlic.
A vegetarian tamale filling that is simple, surprising, and deeply green in flavor and color.
This banana leaf tamale filling is as easy as it gets – with only 2 ingredients!
Banana leaf tamales can be filled with just about anything that you think sounds delicious. Here is a deeply red hued and delicious chicken filling for you to use or draw inspiration from.
Want the best tasting tamales or tortillas imaginable? Make your own masa from dried corn!
A step-by-step guide to making banana leaf tamales filled with winter staples. These lovely parcels are beautiful and delicious!
This savory, spicy mushroom filling is a great vegan substitute for traditional meat tamale fillings.
Butternut squash adds warm flavor and creamy texture to traditional tamale batter.
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.
Serving these round turnips whole turns any dinner plate into a beautiful still life—until you bite in! Nuttiness from the butter and zip from the parsley make the pure vegetable flavor even stronger.
The ultimate winter comfort food, this new take on chicken noodle soup is chock full of vitamins and packed with the fresh flavor of parsley.
The beer in this soup gives it a surprise kick and mellows the sweetness of the carrot and parsnip. Thick and textured, and practically a stew, it’s a hugely filling, nutritionally sound soup that’s also a snap to put together.
These flavorful beans make an an excellent accompaniment to tamales, tacos, and rice.
Inspired by the Laurelhurst Brewery’s Espresso Stout, this recipe makes for a hearty entree. The flavors of the beer and coffee combine to create an earthy sauce, perfect for coating shredded pork shoulder.
This classic French paste-like reduction of mushrooms, butter and shallots adds depth of flavor to, well, anything it touches.
These caramelized pears are perfect for serving with grilled meats or on a cheese plate.
Fresh, crispy and zesty, this light salad is a great compliment to heavier winter fare.
An intensely flavored treat to go with your mid-morning cup of coffee, this shortbread packs a delicious punch with the combined flavors of vanilla, nuts and freshly-ground coffee beans.
Versatile and addictive, this herb butter adds wonderful flavor to everything from wild salmon to beer cornbread to mashed potatoes.
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.
Locally roasted nuts are the star in this gluten-free cookie made from pantry staples.
These patties are endlessly adaptable, the cost for each is minimal, unlike prefabricated commercial veggie burgers, and they freeze like a dream.
Both the pasta dough and filling include greens. You can stick with spinach and chard or venture into the wild for nettles.
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 recipe is for pappardelle, flat ribbons of pasta that are often served with hearty sauces. The amount of egg yolk adds wonderful suppleness to the texture and richness to the flavor.
A rich crab cake made from Dungeness and cream that tastes profoundly of a trip to the Pacific coast in the winter, especially served atop a soft white roll with tartar sauce!
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.
From the Mennonite cookbook, Simply in Season.
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.
This non-traditional version of the New Year’s Day classic puts the hot sauce into the peas themselves.
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.
This tart contrasts the crunchy texture of an all-nut crust with the juiciness of cranberries.
A beautiful addition to homemade cocktails such as The Oregon Anjou. Add to sparkling water when the urge strikes for a dry, complex soda.
This mulled cider is brightly flavored with ginger and lemon grass.
This panna cotta is made with Nancy’s Yogurt in honor of the 50th anniversary of Springfield Creamery, the maker of Nancy’s.
A simple recipe that offers the thrill of witnessing the miracle of fermentation, tart, fresh and delicious yogurt, and great cost savings.
A simple, scrumptious stew for a Chinese New Year feast or a cold winter’s night.
This bisque-style soup is enriched with cream and finished with a scatter of chives for a fresh, lively accent.
Inspired by Julia Child, this simple salad has enough bright flavors to snap you awake.
This crispy and custardy stuffing is as simple as can be.
This combination of flavors is familiar in stuffing, but takes on new life when tossed with pasta.
These pumpkin-pie-spiced pancakes are incredibly moist—not cakey, but rich and eggy.
Intensely rich and full, there are few foods more soul-satisfying on a rainy winter day.
Jenn Louis of Lincoln shares her spicy, smoky chicken dish.
Indian heat and brightly flavored spices make cauliflower feel like a familiar action film—comforting yet full of explosions.
Ellen Jackson’s adaptation of a recipe in James Beard’s bible, Beard on Bread.
Leftover hunks of chocolate make a fantastically easy and luscious homemade chocolate fondue.
You can use any combination of root vegetables for this dish.
Chefs and consumers are reviving the market for healthy, free-range pork with sufficient marbling.
The perfect treat for the winter weekend bunches, this pear brandy-infused oat brulee comes from chef Matthew Cox of Bob’s Red Mill, 2009 World Porridge Making Champion.
This everyday snacking cake is a delicious finish to a feast, or a scrumptious snack on a fall afternoon.
The rich flavor and high oil content of the hazelnut make it perfect for creating delicious hazelnut butter.
A dish specifically for Oregon white truffle oil, this pasta is served at the Joel Palmer House, a restaurant founded by Oregon’s leading truffle oil maker, Jack Czarnecki.
Try this recipe once you tire of fresh radishes; it’s simple yet savory.
Tons of flavorful veggies fill this beef (or vegetable!) broth borshcht.
This recipe, inspired by Anna Thomas, author of The Vegetarian Epicure, is meant to feature frozen blueberries during the out-of-season months.
These tarts are simple but sophisticated, packing an intensely rich, but not too sweet, blast of roasted hazelnuts.
Why bring home the bacon when you can make it yourself?
Sublimely tender and sweet, this recipe is for lazy nights when nothing sounds nicer than having a piping hot oven warm your kitchen.
An old stand-by cavorts with an undervalued colleague in this soup.
A warming fall meal. The Japanese rice takes on the fragrance of the mushrooms.
Basic instructions for making any type of galette – from tomato and basil to asparagus and goat cheese.
Make a double batch so that you have a stash in the freezer. There’s nothing better when you’re in the mood to bake a pie, tart, or galette.
Abigail Chipley got plenty of practice making burgers when she purchased a half cow from Carman Ranch in Eastern Oregon. Here is Abigail’s favorite preparation for grass-fed ground beef.
Freshly roasted poblano peppers bring heat to this traditional New Mexican dish.
Chef Stephanie Pearl Kimmel of Marché Restaurant in Eugene shared this recipe as part of June’s National Dairy Month.
One of the simplest cheeses you can make at home is paneer, an Indian cheese that uses the acidity of lemon juice to curdle the milk.
This dish is like a “to go” version of soup — make it more dinner, and bring it for lunch the next day!
From Diane Santucci, Chef, Russell Street Bar-B-Que
Adapted from Charlie Branford of Local Ocean Seafoods, Newport
From David Machado, Chef/Owner, Lauro Kitchen
From Amy Rogol, Pastry Chef, Screen Door
From Starve a Cold, Feed a Fever by Angela Sanders
From Heidi Yorkshire’s Recipe File
From Heidi Yorkshire’s Recipe File
By Jason Barwikowski, Chef, Clyde Common
Farro is an ancient grain, highly nutritious and tasty. Recipe from the Food Front Co-op Deli
From The Thanksgiving Table by Diane Morgan
Recipe by Dale Rasmussen, Chef, The Resort at the Mountain
From Monique Siu and Kevin Gibson of Castagna
Sweet grapes, sharp cheddar, and toasted hazelnuts paired with spicy greens.
Red wine vinegar, garlic, anchovy, sage and rosemary season this rabbit recipe from Chef Cathy Whims, Nostrana
From Eric Bechard, Chef, Alberta Street Oyster Bar & Grill
These ciabatta toasts are loaded with winter greens and topped with prosciutto, cheese, and an egg for good measure.
From Lydia Bugatti, Chef, Bugatti’s Ristorante
From Chef Bill Sutherland
From Nancy Forrest, Chef Instructor, In Good Taste Cooking School
Use Northwest grown apples and pears in this simple cranberry sauce, courtesy of Flax Pond Farms in Massachusetts.
Leather Storrs shares his father’s recipe for scallop and mushroom gratin.
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
These crab cakes were served by Simpatica’s trio of chefs at Portland’s own Community Earth Dinner on Earth Day, 2006.