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Spaghetti with Ramps + Breadcrumbs

Spaghetti with Ramps + Breadcrumbs

Bring a large pot of salted water to a boil and cook l pound spaghetti according to package directions. Drain the pasta (reserve 1/4 C. pasta water) and set it aside. Meanwhile, in a food processor, pulse 2 slices stale bread* (3 oz.) until coarse crumbs form. Chop the bulbs of 8 oz. ramps** (reserve the greens). In a large skillet, heat 1 tsp. olive oil over medium heat; add the breadcrumbs and cook, stirring occasionally, until golden, about 5 minutes. Transfer the breadcrumbs to a bowl and season with salt and pepper; wipe the skillet with a paper towel. Place 1 tsp. olive oil and 2 tsp. salted butter in the skillet and set it over medium heat. When the butter melts, add the ramps and cook until fragrant and tender, about 4 minutes. Add the pasta to the skillet with the cooked ramps, add the reserved greens, and toss until wilted. Stir in the reserved pasta water to create a thin sauce. Serve sprinkled with the breadcrumbs. * Or use 2/3 C. panko ** Or a small bunch of scallions + 1 small garlic clove

Leek and Lemon Thyme Tarts with Black Trumpet Mushrooms

Leek and Lemon Thyme Tarts with Black Trumpet Mushrooms

1/4 lb. black trumpets
1 T Oregano
1/2 C. Chèvre
1/4 C. Shallots
1 Leek
2 T. Parsley
1 slice bacon
White wine
2 bulb garlic, minced
2 T. thyme
2” tart shells
Juice from 3 Lemons
1 bunch chives

First pre-heat your oven to 400, then cut off dirty ends of mushrooms and wash in several changes of water, lifting the mushrooms out of the water to let the grit fall to the bottom. I’ve found it’ impossible to get these mushrooms clean without washing. Now dry sauté your mushrooms. Cook them in a pan without any oil on medium heat to get rid of all that moisture. When the water is mostly gone, and before they start to burn, take them off the heat. Chop and start cooking your bacon (add a bit of extra fat if it needs it) while you slice your shallots and leeks thin and pick your herbs. Cut mushrooms into ½ inch pieces. Now sauté your veggies, mushrooms, and herbs until soft, add wine, lemon, salt and pepper to taste then remove to mixing bowl. Mix veggies with chèvre, taste again for seasoning (this recipe wants a good amount of lemon to counter the heavy bacon and cheese). Use a tablespoon to fill tart shells on wax paper lined sheet tray, and cook for 15 minutes or until cheese and tarts begin to brown. Take out to cool, chop some chives for garnish, and you’re done!

Foraged Trumpet Mushrooms with Lemon, Garlic, and Thyme

Foraged Trumpet Mushrooms with Lemon, Garlic, and Thyme

4 T. clarified butter
8 large king trumpet mushrooms, sliced no thicker than 1/4 inch
2 cloves garlic, minced
Finely grated zest and juice of 1 lemon
1 tsp. fresh thyme leaves
Finely ground unrefined sea salt

Melt 2 T. the clarified butter in a large skillet over medium heat. Add the mushrooms and cook for about 1 minute, then turn them over and cook the second sides for another 30 seconds, or until softened slightly and a bit brown at the edges. Transfer the mushrooms to a serving bowl. Add the remaining 2 T. butter to the pan, stir in the garlic, and sauté for about 2 minutes, or until softened and fragrant. Stir in the lemon zest and juice and whisk until the mixture forms a uniform sauce. Stir in the thyme leaves, pour the sauce over the mushrooms, sprinkle with salt, and serve warm.

Nettle Flan

Nettle Flan

Softened butter for the ramekins or flan molds
½ to 1 lb. fresh young nettle leaves (depending on how much nettle you desire, I generally use about ¾ lb.)
4 large fresh farm eggs
1 tsp. salt
1/4 tsp. freshly ground black pepper
Pinch of freshly grated nutmeg
1/3 C. chopped chives
4 fresh sage leaves
1/3 C. grated Pecorino Romano or Parmesan cheese
2 C. heavy cream

Preheat the oven to 275° F and place the rack in the center position. Butter six 8-oz. ceramic ramekins, glass custard C. or glass canning jars. Cook the nettle leaves in a large pot of boiling salted water until tender, about 2-3 minutes. Drain thoroughly, rinse under cold water until cool enough to handle, then with your hands, squeeze out as much water as possible. In a small bowl, whisk the eggs, salt, pepper and nutmeg together until blended. Combine the squeezed nettles, chives and sage in a food processor and process until finely chopped. Add the egg mixture and grated cheese and process until the mixture is extremely smooth, about 3 minutes. Add the cream and process until thoroughly incorporated, about 30 seconds. Divide the nettle mixture among the prepared ramekins. Set the ramekins in a large baking dish so they don’t touch each other. Place the dish on the oven rack and pour in enough hot water to come halfway up the sides of the ramekins. Bake until the centers are firm to the touch, about an hour. Remove the baking dish from the oven and let the flans cool in the water for 10 minutes. Run a thin-bladed knife around the sides of the ramekins and invert the flans onto serving plates. Serve with a light tomato sauce or a simple green salad and a little grated or shaved cheese over the top if desired.

Morel Mushrooms

Morel Mushrooms

The easiest presentation for the washed and ready morels is just to slice them in half lengthwise and give them a sauté in some butter. Play around with some logical additions, such as:

•finely chopped onion, garlic, or shallots (sauté these in the pan first, then add the mushrooms)
•chopped parsley
•more butter!
•some white wine
•a touch of cream
•a bit of salt or soy sauce as desired.


Nettle Soup

Nettle Soup

Nettle Soup


3 T. butter

3 T. olive oil

1 large onion chopped

½ C. uncooked rice (wild rice is great but any rice will do)

Several large handfuls stinging nettle tops

3-4 cloves chopped garlic

8 C. chicken broth

1 tsp. kosher salt, or to taste

Mixed vegetables, or corn or whatever veggie you like that day

½ tsp. freshly ground black pepper, or to taste

Potatoes and/or leeks can also be added


Carefully pick nettles – gloves are recommended. Take only the top 4-6 inches of new unblemished spring plants that are less than 18 inches tall. Remove the leaves. You may need to rinse and pat them dry. Start cooking your rice. In a separate large soup pan melt the butter, add the onion and garlic and simmer until translucent. Add the chicken broth and onion and garlic mixture and nettles leaves in the soup pan and bring to a full boil. Simmer for about 20 minutes. At this point we use an immersion blender and blend until smooth. Add the vegetables, rice and salt and pepper (and any other herbs you like) and simmer a few more minutes.

Open Faced Dungeness Crab Melt

Open Faced Dungeness Crab Melt

Open Faced Dungeness Crab Melt


10 tomatillos, sliced in half shell removed

1/4 cup heavy cream

4 1 inch sourdough bread slices

2 T. butter

1 lb. Dungeness crab

1 cup Tillamook white cheddar cheese, shredded

1 cup Tillamook medium cheddar cheese, shredded

3 T. mayonnaise

4 tsp. green onion, thinly chopped plus more for garnish


Preheat oven to 425 degrees. Place tomatillo halves on a sheet pan and roast until charred about 10 minutes.  Remove from oven, reserve 4 halves of tomatillo for crab mixture. Blend the remaining tomatillos with a splash of heavy cream.  Set aside. Heat a cast iron grill pan over medium high heat. Butter both sides of each slice of sourdough bread. Grill on each side and set aside. Drain excess moisture from crab meat and place crab meat in a bowl.  Add Tillamook white cheddar cheese, Tillamook medium cheddar cheese, mayonnaise, green onion and 4 halves of the roasted tomatillo. Gently fold together.  Place grilled slices of sourdough bread on a sheet pan. Top with 1/4 of the crab mixture. Place under broiler until melted and dripping down the sides. Place a spoonful of tomatillo sauce on each serving plate and toasted crab melt on top. Garnish with thinly sliced green onions. (This is an open faced sandwich. Photo shows two slices of grilled toast, but recipe only calls for one.)

Dungeness Crab & Tillamook Cheddar Strata

Dungeness Crab & Tillamook Cheddar Strata

Dungeness Crab & Tillamook Cheddar Strata


The combination of bread, eggs, cream, and overnight soaking results in a soufflé-like dish. Assemble this dish the night before and refrigerate. Add the crab just before baking. Instead of using crab, you can cook 1 pound of breakfast sausages, and then cut each sausage into thirds and mix with the bread and cheese.


6 large eggs

2 C. half-and-half

2 C. grated Tillamook cheddar cheese

10 slices French bread, cut into 1-inch cubes

8 ounces Dungeness crabmeat

2 T. chopped fresh parsley

Fresh tomato salsa, for serving


Generously butter a 10-inch cast iron skillet. Whisk the eggs and half-and-half together in a medium bowl until well blended. In another bowl, mix together the cheese and bread cubes, and then spread evenly in the buttered skillet. Pour the egg mixture over the top. Cover and refrigerate for at least 2 hours or overnight. When ready to bake, position a rack in the center of the oven and preheat to 3 50°F. Spread the crabmeat over the eggs, and then place the skillet in the oven and bake the soufflé until puffed and lightly browned, about 50 minutes. Remove from the oven, sprinkle with parsley, cut into wedges, and serve with a fresh tomato salsa.

Smoked Ribs with Huckleberry BBQ Sauce

Smoked Ribs with Huckleberry BBQ Sauce

untitled2 racks (2 1/2 lbs. each) pork spareribs trimmed St. Louis-style*

Classic Dry Rub

Huckleberry BBQ Sauce


On bony side of ribs, loosen edge of membrane with a table knife. Pull off membrane, using a towel. Cut racks in half. Smear all over with rub. Chill airtight at least 4 hours or overnight; let stand at room temperature for last hour. Meanwhile, soak 2 cups apple wood chips in water 30 minutes. Scrunch 6 sheets (1 1/2 ft. long) of foil into logs 9 in. long. For gas, set a drip pan on center burner (the indirect heat area), fill it halfway with very hot water, and then heat the other burners to low (275° to 300°). For charcoal, ignite 50 briquettes in a chimney. Bank evenly on opposite sides of fire grate, leaving a cleared area in center for drip pan; fill pan halfway with very hot water. Let coals burn to low. Add 5 briquettes to each mound of coals every 30 minutes, starting when ribs go on grill; if fire gets too hot, partially close vents on lid. Set racks upright over drip pan facing one another and wedge foil logs into tops of racks (in between bones) to bridge them and hold them in place. For gas, drain half the wood chips and put in a smoker box, if grill has one; or seal chips in foil, poke quarter-size holes all over it, and set over direct heat (in foil, chips may take a while to start smoking). For charcoal, drain half the wood chips and sprinkle evenly over coals. Grill ribs, covered, 1 hour. Drain remaining wood chips and add as before. Cook until meat is tender when pierced and shrinks 1/2 in. from bone tips, 2 to 3 hours. Pour 1 cup sauce into a bowl. Remove foil from ribs and set ribs flat, bony side up, over indirect heat. Brush with 1/2 cup sauce. Cook until sauce sets, 5 minutes. Turn, brush again, and cook 3 minutes more. Let ribs sit on a board, tented with foil, 10 minutes. Serve with remaining sauce. Chill extra sauce 1 week, or freeze.


*Ask a butcher to trim ribs, or do it yourself: On bony side, trim flap of meat from center, flush with bones. Cut rack lengthwise between wide rib section and chewy, narrow rib tips. Save trimmings for soup.




Huckleberry Barbecue Sauce

Huckleberry Barbecue Sauce

1 small onion, chopped

2 teaspoons vegetable oil

2 teaspoons kosher salt

1 teaspoon chili powder

1 teaspoon dry mustard

1/2 to 1 tsp. pepper

1/2 teaspoon red chile flakes

1/2 teaspoon ground cumin

2 cups chopped tomatoes

1/2 cup cider vinegar

1/4 cup packed light brown sugar

2 teaspoons molasses

1 cup fresh or frozen huckleberries* or blueberries


In a medium saucepan, cook onion in oil over medium heat until soft, 5 minutes. Stir in salt, chili powder, dry mustard, pepper, chile flakes, and cumin. Cook until seasonings are fragrant, 1 to 2 minutes. Add tomatoes, vinegar, sugar, and molasses. Simmer, covered, stirring occasionally, for 1 hour. Add berries and simmer gently, uncovered, until softened, 25 minutes. Purée most of sauce in a blender, then stir into remaining sauce.


*Buy from specialty produce markets or, or pick your own in the wild from August through October.


Huckleberry Streusel Muffins

Huckleberry Streusel Muffins

GLAC_Huckleberry_DavidRestivoNPS2 C. All Purpose Flour

1/3 C. Granulated Sugar

1 T. Baking Powder

3/4 tsp. Salt

1 C. Milk

1 Large Egg

3 T. Butter, Melted

2 tsp. Vanilla

1 C. fresh, rinsed Huckleberries

Streusel (recipe follows)


In a large bowl, thoroughly mix flour, sugar, baking powder and salt; make a well in the center of the mixture.  In a 2 cup glass measure, beat milk, egg, butter and vanilla; pour into center of well.  Mix gently just until dry ingredients are moistened.  Batter will be lumpy.  Stir in huckleberries.  Spoon batter equally into 12 paper lined muffin cups, filling about 3/4 full.  Sprinkle streusel evenly over batter.  Bake at 425 until streusel is lightly browned.  Remove muffins from pan and remove to wire rack to cool.

Streusel:  In food processor, whir 1 C. flour and 1/2 cup brown sugar until blended.  Add 1/2 cup cold butter, cut into chunks and whirl until mixture forms coarse crumbs.

Serving Size: 1 Muffin

Yield: 12 servings

Calories: 291

Fat: 12g

Fiber: 1.1g

Oregon Style Pork Chops with Pinot Noir and Cranberries, Oregon Hash with Wild Mushrooms, Greens, Beets, Hazelnuts and Blue Cheese, Charred Whole Grain Bread with Butter and Chives

Oregon Style Pork Chops with Pinot Noir and Cranberries, Oregon Hash with Wild Mushrooms, Greens, Beets, Hazelnuts and Blue Cheese, Charred Whole Grain Bread with Butter and Chives

4 (1 1/2-inch thick) boneless pork loin chops

Salt and pepper

4 T. extra-virgin olive oil, 3 turns of the pan

2 leeks

1 C. hazelnut or filbert nut pieces

1/2 C. dried sweetened cranberries

1 C. Pinot Noir (recommended: Willamette Valley Oregon)

1 C. chicken stock

1/2 stick butter, divided

2 shallots, thinly sliced

1 lb. crimini (baby portobello) mushrooms, cleaned and sliced

1/2 lb. shiitake mushroom caps, sliced

1 bunch kale, chopped, 4 to 5 C.

1 (15-oz.) can sliced beets, drained

8 oz. blue cheese crumbles (recommended: Oregon)

1 loaf crusty whole-grain bread

3 T. chopped chives


Preheat a large skillet over medium high heat. Season chops with salt and pepper. Add 2 T. extra-virgin olive oil to the hot skillet and the chops. Cook chops 3 to 4 minutes on each side. While they cook, split leeks lengthwise, slice in 1/2-inch half-moon pieces and wash vigorously under running water in a colander to release sand. Shake to dry.  Preheat a second large skillet for your hash over medium-high heat. Add nuts to the skillet and brown 2 to 3 minutes then remove and reserve them.  To chop skillet, add another T. extra and the leeks. Cook the leeks until tender, 5 minutes. Add cranberries and Pinot Noir to the pan. Scrape up the pan drippings and stir in chicken stock. When sauce comes up to a bubble, add the chops back to the pan and reduce heat to simmer. Finish cooking chops through, 10 minutes.  To the hash skillet, add a T. extra-virgin olive oil and 1 T. butter. When butter melts into oil, add shallots then mushrooms and cook 5 minutes, then add kale. Wilt the kale into the pan and season with salt and pepper, to taste. When kale is hot and wilted, add beets and gently combine. Adjust seasonings. Preheat broiler. Pull chops from their sauce. Raise heat and bring back to a bubble. Cut off 4 thick slices of whole-grain bread. Char bread under broiler on each side while you finish the sauce. Add 2 T. butter to the sauce to give it gloss and weight and turn off heat. Pour sauce over the chops. Serve hash alongside the chops and top with crumbles of blue cheese and reserved nuts. Spread charred bread with remaining butter and sprinkle liberally with chopped chives.









Asparagus Soup with Roasted Shallots and Morels

Asparagus Soup with Roasted Shallots and Morels

1 small onion, coarsely chopped

1 tsp. finely chopped garlic

2 1/2 T. canola oil

2 pounds asparagus, cut into 1/2-inch lengths

6 C. chicken stock or canned low-sodium broth

1/2 C. dried morel or porcini mushrooms (about 1/2 ounce)

2 C. hot water

2 large shallots, thinly sliced

Salt and freshly ground pepper


In a large saucepan, combine the onion, garlic and 2 T. of the oil and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the asparagus and cook for 5 minutes, stirring. Add the chicken stock and bring to a boil. Reduce the heat to moderately low and cook until the asparagus are very tender, about 30 minutes.  Preheat the oven to 350°. In a bowl, soak the morels in the hot water until softened, about 20 minutes. Swirl to dislodge any grit; drain and chop.

In a pie plate, toss the morels, shallots, remaining 1/2 T. of oil and a pinch each of salt and pepper. Bake for about 15 minutes, or until the shallots are softened and lightly browned.  Working in batches, puree the soup in a blender. Return the soup to the saucepan and season with salt and pepper. Ladle into soup plates, garnish with the mushroom mixture and serve.


Curried Chicken-Oregon Hazelnut Salad in Melon Shell

Curried Chicken-Oregon Hazelnut Salad in Melon Shell

3 small melons, cut in half and seeded (drain upside down on towel)


Chicken Filling

2 C. cubed cooked chicken

1/2 C. diced celery

1 tart apple, cored, chopped, dipped in lemon juice and water

1 T. green onions, finely chopped

1 T. capers, drained

2/3 C. roasted and coarsely chopped Oregon hazelnuts

1/2 C. mayonnaise

2 T. sour cream

2 tsp. curry powder

Currants, for garnish


Combine first six ingredients, except apples.  Mix mayonnaise, sour cream and curry together and stir into chicken mixture.  Cover and refrigerate 4 hours or overnight.  Add chopped apples that have been dipped in lemon juice and water.  Fill cavity of melons.  Garnish with sprinkle of currants over top.







Ramp and Potato Soup with Saffron, Chives and Tomatoes

Ramp and Potato Soup with Saffron, Chives and Tomatoes

1/2 tsp. saffron threads

2 T. boiling water

2 T. butter

About 4 C. ramps, or 4 bunches, trimmed of the root end and chopped (including leaves)

2 medium sized russet potatoes, peeled and diced

5 C. vegetable broth

2 C. milk

Salt and Pepper to taste

1/4 tsp. Tabasco

1/4 C. snipped chives

Good handful cherry tomatoes, quartered


In a small glass, combine the saffron and the boiling water and allow to steep for 10 minutes. In the meantime, melt the butter in a large Dutch oven over medium heat. Add the ramps and sauté until wilted, about 5 minutes. Add the potatoes and cook for 1-2 minutes before adding the stock and the saffron along with its liquid. Bring the soup to a boil, then reduce the heat to low and simmer, covered, for 30 minutes. With an immersion blender, purée the soup to your desired consistency. Add the milk and season to taste with salt, pepper and Tabasco. Heat until it is warmed through, then ladle into bowls and serve sprinkled with chives and topped with tomatoes.








Fiddlehead Salad with Sesame Vinaigrette

Fiddlehead Salad with Sesame Vinaigrette



4 cups of fiddleheads, cleaned and trimmed of any brown parts


Large bowl of ice water


1-1/2 teaspoons toasted sesame seeds


3 large green onions (scallions) cut into thin slices, white parts only – reserve some chopped green ends for garnish




2 teaspoons rice vinegar


3 Tablespoons peanut oil or other neutral oil such as canola or safflower (avoid using peanut oil if there is a concern about peanut allergies)


½ teaspoon Asian sesame oil


1 Tablespoon dark sodium-reduced soy sauce


¼ teaspoon red pepper flakes (or more, to taste)


1 teaspoon sugar


1 clove garlic, very finely minced




Prepare a large bowl of ice water and set aside. Fill a saucepan with enough water to just cover 4 cups of fiddleheads and bring to a boil. Add fiddleheads and cook until just tender, about 5 minutes. Drain fiddleheads and plunge immediately into the ice water to stop cooking. Drain again and place on a dishtowel or paper towel to dry thoroughly. In a small bowl, prepare vinaigrette. Add rice vinegar, peanut oil, sesame oil, soy sauce, red pepper flakes, sugar and garlic and whisk until well combined. Place cooked fiddleheads and green onion slices in a bowl and toss with vinaigrette until dressing evenly coats the fiddleheads. Place salads on a plate and garnish with toasted sesame seeds and a sprinkling of green onion slices.




Fiddlehead ferns, caramelized mushrooms and dandelion Pasta Salad

Fiddlehead ferns, caramelized mushrooms and dandelion Pasta Salad

fiddle1 box of pasta


3 tablespoons olive oil


2 cloves of garlic, crushed


1 cup Fiddlehead ferns, tips trimmed


1 cup cherry tomatoes, halved


1 package button mushrooms, sliced


8 large dandelion leaves (about 4 inches x 2 inches), 4 roughly chopped, 4 set aside


1/4 cup fresh parsley, finely chopped


parsley for garnish




1/4 cup extra-virgin olive oil


1/2 lemon, juiced


1/8 cup Tamari Soy Sauce


1 large clove garlic, crushed


1 tsp dijon mustard


Kosher salt and freshly ground black pepper


Cook pasta al dente according to directions. When done, drain and set aside to cool. This salad can be served cold or warm. In a skillet, over high heat, add olive oil. When hot, add garlic and turn down to medium heat. Add mushrooms and fiddlehead ferns and cook until mushrooms are caramelized (a nice golden brown color), about 15 minutes, stirring from time to time. When the olive oil disappears add a tab of sweet butter.  Prepare the Dandelions, parsley and the cherry tomatoes, set aside In a large bowl, toss together the pasta and all ingredients, adding salt and pepper to taste.  Place pasta in a large serving bowl.  Add parsley as garnish and serve.




Roasted Fiddlehead BLT Salad

Roasted Fiddlehead BLT Salad

apples-fiddleheads-0151 1/2 heads romaine, clean and dry and cut into bite-sized pieces

6 slices bacon, preferably Vermont Smoke & Cure, or other good-quality

Olive oil

1 pt. grape tomatoes, cut in half

3/4 lb. fiddlehead ferns, brown ends trimmed, soaked in 1/2 water, 1/2 white vinegar for 1/2 hour

6 or 8 whole cloves of garlic, with peel

1/2 c. Jasper Hill Bayley Hazen or Bonneview Mossend Blue (Blue Cheese)


Place the lettuce on large dinner plates and put aside.  Cook the bacon until crisp.  Use a fork to remove from pan, and place on paper towel to remove extra fat.  Keep pan over medium heat, add tomatoes, fiddleheads, and garlic cloves with a splash of olive oil and sprinkle of kosher salt, and cook until fiddleheads are crisp tender.  (You can do this on the stovetop, or – as I did – in the oven at about 400 degrees.)  Add  tomato-fiddlehead mixture to lettuce, being sure to scrape/spoon out any juices in pan.  If desired (as I did), peel garlic cloves and add to plate.  Crumble bacon over top, add crumbled blue cheese, and serve.


Fiddlehead and Wild Leek Salad with Bacon

Fiddlehead and Wild Leek Salad with Bacon

8 oz fiddleheads

8 oz wild leeks (ramps)

4 slices of bacon

1 oz sliced almonds

1 T. Dijon mustard

2 fl oz white wine vinegar

5 fl oz olive oil

Salt & pepper to taste


Clean and wash fiddleheads and leeks. Blanch both in boiling water for 1 minute. Refresh in cold water and allow to drain Grill the bacon until crispy, then cut into small strips. Combine the mustard, vinegar and oil, season with salt and pepper, and pour over leeks and fiddleheads. Chill for two hours then serve with chopped bacon and almonds sprinkled on top.








Oregon Clam Stew

Oregon Clam Stew

1 cup Butter or Margarine

10 fresh Green Onions, chopped (including greens)

1 tsp. Garlic, minced

1 1/2 to 2 lbs. Fresh Mushrooms, sliced

1 1/2 lbs. canned Clams, chopped or whole

Salt and White Pepper to Taste

3 T. Fresh Lemon Juice

1/4 to 3/4 cup White Wine

4 cups Cooked Instant Rice

Freshly Grated Parmesan Cheese (for optional garnish)


In a large skillet or pot over medium heat, melt the butter or margarine and sauté the green onions and minced garlic until fragrant. Add the sliced mushrooms and continue to sauté until the mushrooms have lost about half their original volume. Add clams and the clam juice to the mixture and continue to cook. Add salt and white pepper to taste. Add lemon juice and adjust seasonings again, if necessary. Bring the mixture to a boil, stirring occasionally. Add the white wine and return to the boil, then reduce heat to a simmer. Prepare the white rice in a separate pan as directed on the package. To serve, pour several T. of the clam stew over rice and top with freshly grated Parmesan cheese.


Blueberry Glazed Salmon

Blueberry Glazed Salmon

Blueberry Glazed Salmon

8 oz. salmon

1 cup blueberries

1 T. balsamic vinegar

1 T. honey

1 T. lemon juice

1 sprig rosemary

Black pepper, to taste


Preheat oven to 450 degrees F. Line baking sheet with foil and spray with nonstick spray. In small saucepan, add in ½ cup blueberries, balsamic vinegar, honey, rosemary and lemon juice. Heat at medium-high until blueberries release their juices. Place salmon on baking sheet and season with black pepper. Pour half the blueberry mixture on the salmon and add the remaining ½ cup of blueberries. Cook for 10 minutes or until salmon is cooked through. Remove and pour remaining blueberry mixture on salmon.

Beef and Roasted Root Stew with Black Butte Porter

Beef and Roasted Root Stew with Black Butte Porter

Beef and Roasted Root Stew with Black Butte Porter (PNW)

1 ½ T. flour

4 C. beef stock

2 lb. beef stew meat

1 C. Deschuetes Black Butte porter beer

3 garlic cloves

2 shallots, sliced

1 onion, diced

2 carrots, peeled and diced

1 C. sliced mushrooms

2 celery stalks, diced

2 T. tomato paste

1 T. Balsamic Vinegar

3 sprigs fresh thyme


In a small bowl, mix flour with beef stock until smooth. Place all ingredients in a slow cooker and set on low for 8 hours. Once complete, remove thyme sprigs, season with salt and pepper to taste.

Northwest Clam Chowder with Oyster Mushrooms

Northwest Clam Chowder with Oyster Mushrooms


3 pounds Manila, Pacific littleneck, Washington butter, or other small hard-shell clams

4 C. water

6 bacon slices, cut crosswise into 1/2-inch pieces

1 medium onion, diced

2 tsp. chopped fresh thyme

1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes

2 C. half-and-half

1 tsp. coarse salt

1 tsp. freshly ground pepper

1 C. loosely packed fresh parsley leaves, chopped

4 ounces fresh oyster mushrooms, separated into pieces

Garnish: fresh oyster mushrooms

Garnish: fresh oyster mushrooms



Wash clams thoroughly, discarding any opened shells; place in a stockpot. Add 4 C. water; cover and bring to a boil over medium-high heat. Cook 5 minutes or until shells open, discarding any unopened clams. Remove clams with a slotted spoon, and place in a large bowl. Cool. Remove clam meat from shell, reserving any juice. Coarsely chop clams, and set aside. Pour liquid through a wire-mesh strainer into a 4-C. liquid measuring C., discarding solids. Reserve 3 C. liquid. Cook bacon in a Dutch oven until crisp; remove bacon, reserving 2 T. drippings in pan. Add onion and thyme, and sauté 5 minutes or until onion is tender. Add potatoes, 3 C. reserved clam liquid, half-and-half, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 7 minutes or until potatoes are tender. Stir in bacon, clams, parsley, and separated mushrooms; serve immediately. Garnish with fresh oyster mushrooms.

Stinging Nettle Pesto

Stinging Nettle Pesto

Stinging Nettle Pesto

6 C. stinging nettles (about one bunch), stems carefully removed — they do sting

1/2 C. Parmesan

1/2 C. pine nuts or walnuts, lightly toasted

4-5 garlic cloves, peeled

1/2 C. olive oil

1 T. lemon juice

salt and pepper, to taste


Bring a large, salted pot of water to a boil. Add the nettles and blanch for about one minute. Transfer to a colander to drain. Once cooled a bit, give the nettles a squeeze to wring out additional water.  Add the nettles, nuts, Parmesan, garlic and lemon juice to a food processor and pulse a few times. Add about half the olive oil and process again. Season with salt and pepper and add the remaining olive oil; process until the mixture reaches your desired consistency. Makes about 2 C. of pesto.

Stinging Nettle Pesto with Seared Scallops

Stinging Nettle Pesto with Seared Scallops

Stinging Nettle Pesto with Seared Scallops

Nettles—weeds that grow throughout the United States—are like something out of a scary children’s story. Their leaves are serrated like teeth and they’re covered with spiky hairs that sting on contact. But the sting is fleeting, and the antidote is the juice of the nettles’ own leaves. Boiled briefly, nettles turn into a rich green vegetable much like spinach. Farmed bay scallops are a good seafood choice because they don’t require antibiotics or other chemical treatment and they clean the surrounding water by filtering out matter.


Salt and freshly ground black pepper

¼ lb. stinging nettles

¼ C. fresh mint leaves, plus more for garnish

1 clove garlic, minced

½ C. pine nuts, toasted

¼ C. lemon juice

â…“ C. plus 3 T. olive oil

¼ C. firmly packed grated Parmigiano-Reggiano cheese

16 farmed bay scallops


Fill a large pot halfway full of water. Add 1/4 C. salt and bring to a boil. Fill the sink or a large bowl with cold water. Using gloves or tongs, submerge the nettles in the water and let them sit for 5 minutes. Remove the nettles and discard the water. Wearing rubber gloves, pull the leaves off the stems and discard the stems. Put the nettles in the boiling water and boil for 1 minute. Drain and spread the nettles on a baking sheet. Let cool completely. Squeeze out as much of the water as possible and coarsely chop. Place the nettles in the bowl of a food processor with the mint, garlic, pine nuts, and 2 T. of the lemon juice. Process until the mixture has formed a paste. With the machine running, pour in1/3 C. olive oil. Transfer to a bowl and fold in the cheese. Taste and adjust the seasoning with salt and pepper. Set aside. Slice off the small side muscle from the scallops, then rinse in cold water and thoroughly pat dry. Season with salt on both sides. Heat a skillet for about 1 minute. Add the 3 T. olive oil and test to make sure it’s hot (a drop of liquid should sizzle when it hits the skillet). Place the scallops in the skillet. They should have plenty of room so that they sear instead of steam. If the skillet is small, sear them in batches. Cook the first side for 1 1/2 minutes, then flip and cook the second side for 1 minute. When done, the scallops should have a brown crust but still be translucent in the center.  Place 4 scallops on a plate and top each with a tsp. of pesto. Season with the remaining lemon juice, salt, and freshly ground black pepper. Garnish with a few small mint leaves.

Cherry Quinoa

Cherry Quinoa

1/2 C. chopped onion

1 clove garlic, minced

1 T. vegetable oil

1 can (14 oz.) chicken broth

1 C. quinoa, rinsed and drained

2 T. chopped Anaheim pepper

1/2 tsp. salt

1/4 tsp. ground pepper

2 C. pitted Northwest fresh sweet cherries

8 oz. small cooked peeled shrimp

1/4 C. chopped parsley

Prepared salsa, optional


Sauté onion and garlic in oil; add broth, quinoa, Anaheim pepper, salt and ground pepper. Bring mixture to boil, reduce heat, cover and simmer 12 to 18 minutes or until all liquid is absorbed. Fluff mixture with a fork and gently stir in cherries, shrimp and parsley. Serve with salsa, if desired.


Gourmet Oregon Hazelnut Butter

Gourmet Oregon Hazelnut Butter

Gourmet Oregon Hazelnut Butter

1/2 cup butter or margarine

2 teaspoons lemon juice

1/3 cup Oregon hazelnuts, finely chopped

1/2 teaspoon salt

dash celery salt

dash cayenne pepper


Soften butter or margarine until just workable. Add other ingredients and thoroughly blend together. Serve at room temperature to top fish, chicken or warm vegetables. Will top six salmon steaks generously.

Horseradish-crusted Chinook Salmon with Braised Greens and Roasted New Potatoes

Horseradish-crusted Chinook Salmon with Braised Greens and Roasted New Potatoes

Horseradish-crusted Chinook Salmon with Braised Greens and Roasted New Potatoes


Salt and pepper

8 new potatoes, halved

2 tablespoons prepared horseradish

1 cup chopped fresh parsley

1/2 teaspoon fresh lemon zest

2 tablespoons whole grain mustard

2 tablespoons minced fresh garlic, plus 1 tablespoon

1 cup Japanese-style bread crumbs (recommended: panko)

3 ounces extra-virgin olive oil, plus 1 ounce

4 to 6 Chinook salmon fillets, (recommended: pave cut 2 inches by 2 inches by 1 inch)

2 tablespoons canola oil

1 cup fish stock or clam juice

2 quarts mixed braising greens (chard, kale, mustard greens, and endive)

1 lemon, juiced


Preheat the oven to 425 degrees F and coat a baking sheet with oil and sprinkle it with salt and pepper. Place the potatoes, cut side down, on the tray and place in the preheated oven. Roast until just golden brown and just tender, about 20 to 25 minutes. Remove the potatoes from the oven and hold them in a warm place. Mix the horseradish, parsley, lemon zest, mustard, and 2 tablespoons of garlic in a small bowl. When it is evenly combined, add the bread crumbs and toss them gently. Drizzle 3 ounces of the olive oil over the crumb mixture and stir gently taking care not to break up the crumbs or make the mixture too heavy. Season the mixture, to taste, with salt and pepper. Season the salmon fillets with salt and pepper then heat the canola oil in a sauté pan over medium high heat. When the oil just begins to smoke, sear the salmon paves, topside down, 2 pieces at a time, for 2 to 3 minutes. Remove to a lightly greased baking tin, placing the seared side up and repeat the process with the other 2 pieces of salmon. Sprinkle the bread crumb mixture over the top of the fish creating an even layer 1/8-inch to 1/4-inch thick. Roast the salmon until the crust is golden brown and fish is just firm, approximately 5 to 7 minutes. While the salmon is baking, bring the fish stock, remaining 1 ounce olive oil, and remaining tablespoon of garlic to a boil in a non-reactive saucepan. Then add the braising greens, cover and cook for 2 to 3 minutes until the greens are wilted. Add the lemon juice and season, to taste, with salt and pepper. Arrange the greens in the center of 4 shallow bowls surrounded by the roasted potatoes and braising liquid. Top each with a roasted pave of salmon.

Cherry Turkey Sauté

Cherry Turkey Sauté

12 oz. boneless, skinless turkey breast, cut into 2 x 1/2 x 1/2-inch strips

1 tsp. chopped fresh rosemary leaves

1/2 tsp. salt

1/8 tsp. ground black pepper

1 T. vegetable oil

1 C. each diagonally sliced celery and thin julienne carrots

1-1/2 C. pitted fresh sweet Northwest cherries

3 C. warm cooked brown rice

*1/4 tsp. crushed dried rosemary may be substituted.


Season turkey with rosemary, salt and pepper. Heat oil in wok or large skillet. Add turkey; sauté until no longer pink. Remove turkey from wok. Sauté vegetables until crisp-tender. Return turkey to wok; add cherries and saut? only until thoroughly heated. Serve on cooked brown rice.  Saucy version: If sauce is desired, combine 1/4 C. chicken broth (or 3 T. water and 1 T. dry white wine) and 1 tsp. cornstarch; add to above recipe with cherries. Sauté until sauce thickens and coats ingredients.

Blueberry Lavender Cranberry Crisp

Blueberry Lavender Cranberry Crisp

Blueberry Lavender Cranberry Crisp


3 C. blueberries

1 C. cranberries

1/2 tsp. lavender flowers

3/4 C. sugar



1-1/2 C. crushed oatmeal graham crackers

1/2 C. brown sugar

1/2 C. melted butter

1/2 C. sliced almonds


Preheat oven to 350 degrees F.  Combine blueberries, cranberries, lavender flowers, and sugar. Mix well and pour into an 8 x 8-inch baking pan. Combine crushed crackers, brown sugar, melted butter, and sliced almonds. Crumble over the top of the filling.  Bake for 20 to 25 minutes, until filling is bubbly. Cool at least 15 minutes before serving.

Wild Rice with Cherries and Hazelnuts

Wild Rice with Cherries and Hazelnuts

Wild Rice with Cherries and Hazelnuts

1 C. wild rice

2-1/2 C. water

1/4 tsp. salt

Brown sugar or pure maple syrup

1/2 C. dried cherries

1/2 C. chopped hazelnuts, lightly toasted

Milk, soy milk, or cream


Place the wild rice, water, and salt in a medium-sized saucepan and bring to a boil over medium heat. When it reaches a boil, cover the pot, and lower the heat to a bare simmer. Cook for 1-1/4 hours, or until all the water is absorbed and the rice is tender and has “butterflied,” or burst open. (If the grain has become tender but there is still water left, drain it off.)  Remove from the heat and stir in the sugar or maple syrup and the cherries.  Serve hot, topped with chopped hazelnuts and the milk of your choice.

Fusilli with Ricotta, Pancetta and Spicy Rapini

Fusilli with Ricotta, Pancetta and Spicy Rapini

Fusilli with Ricotta, Pancetta and Spicy Rapini

1/2 pound fusilli (fun corkscrew shape) or other pasta

sunflower oil

two thick slices pancetta or bacon, chopped

1 small yellow onion, chopped coarsely

about 1/2 pound spicy rapini, (broccolini) washed and chopped coarsely

2 garlic cloves, chopped fine

a few pinches red pepper flakes

1/2 cup hazelnuts, toasted and chopped

1/2 cup ricotta

freshly-grated pecorino cheese


Bring water to a boil and cook the pasta to your desired tenderness.  Drain and toss with a little oil.  In the meantime, heat a bit of oil in a large, heavy skillet.  Fry the pancetta, stirring a few times, for a couple of minutes.  Add the onions and sauté, stirring occasionally (add a bit of oil if the pancetta hasn’t released enough grease to keep the onions from sticking to the pan), for about 10 minutes, until the onions are quite soft and a bit browned.  Add the garlic and pepper flakes and cook about a minute, then add the arugula (still a bit wet from the washing).  Cook until wilted and tender, about 3 minutes.  Add the cooked pasta directly to the pan, then stir in the hazelnuts, ricotta, and grated cheese.  Remove from heat and serve (2 – 4, depending on your appetite).  Season with salt and freshly-ground pepper to taste.


Wild Mushroom Toast with Brown Butter, Ricotta and Parsley 

Wild Mushroom Toast with Brown Butter, Ricotta and Parsley 

Wild Mushroom Toast with Brown Butter, Ricotta and Parsley


A simple mushroom toast with creamy ricotta, crispy caramelized wild mushrooms, brown butter and a splash of sherry vinegar. Top it with fresh parsley and parmesan for an easy appetizer.

4 1-inch thick slices crusty bread

6 T. olive oil, divided

kosher salt

freshly ground black pepper

3 garlic cloves, smashed and peeled

1 lb. mixed wild mushrooms, roughly chopped

1 tsp fresh thyme leaves, divided

2 T. butter, divided

4 tsp sherry vinegar, divided

1 C. ricotta

shaved parmesan, for topping

chopped fresh parsley, for topping


Preheat oven to 400°F.  Arrange bread on a parchment lined baking sheet, drizzle with oil and season with salt and black pepper. Toss to coat both sides. Bake until bread is golden on the edges but still springy in the center, about 8 minutes. Halve 1 garlic clove and rub the cut edges on the toasts. Set aside while you prepare the mushrooms. Heat a large skillet over high heat until very hot. Add 2 T. of olive oil and heat until shimmering but not smoking. Add half of the mushrooms and spread into an even layer. Cook without stirring, about 3 minutes, or until bottoms have browned and caramelized.  Season with salt and freshly ground black pepper, toss in one garlic clove and stir. Cook, stirring occasionally, until mushrooms are golden brown and crispy, about 5 minutes.  Reduce heat to medium, add 1 T. of butter and 1/2 tsp. of thyme. Cook and stir mushrooms until butter begins to brown and smell nutty, about 5 minutes. Transfer mushrooms to a large bowl and discard garlic clove. Repeat process with remaining mushrooms, garlic, thyme and butter. To serve, divide ricotta across toasted bread slices and spoon mushrooms over top. Sprinkle a tsp. of sherry vinegar over each toast then top with shaved parmesan and parsley. Enjoy immediately.

Meyer Lemon Risotto with Dungeness Crab, Tarragon, and Crème Fraiche

Meyer Lemon Risotto with Dungeness Crab, Tarragon, and Crème Fraiche

Meyer Lemon Risotto with Dungeness Crab, Tarragon, and Crème Fraiche

5 to 6 cups lightly flavored vegetable broth

1 Meyer lemon, peel removed with a vegetable peeler (reserve both the fruit and the peel)

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1 small onion, cut into ½-inch dice (about 1 cup)

1 stalk green garlic, bulb and tender green parts finely chopped, or 1 large clove garlic, finely minced

1½ cups arborio rice

½ cup dry white wine or vermouth

8 ounces fresh crabmeat

1 ounce Parmigiano-Reggiano cheese, finely grated (about ½ cup)

1 tablespoon coarsely chopped fresh tarragon, plus additional for garnish

¼ cup crème fraîche

¼ cup finely minced fresh chives


In a large saucepan over medium heat, bring the broth to a simmer. Add the lemon peel and remove the pan from the heat. Cover and set aside. In a heavy-bottomed pan over medium-low heat, melt the butter. When the butter is foamy, add the oil and onion and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Increase the heat to medium-high, add the garlic and rice, and stir until the rice smells slightly toasty, about 4 minutes. Add the wine and simmer, stirring occasionally, until it is reduced to a glaze, about 5 minutes. Add 1 cup of the warm broth, stir to cover the grains, and simmer, stirring frequently, until the broth is almost entirely absorbed before adding more. Repeat while continuing to stir until only about ½ cup of the broth remains, or the rice is creamy and cooked through, about 45 minutes. Reserve the broth. Remove the peel from the broth and finely mince it. Section the lemon and finely chop the pulp, removing any seeds. Stir the peel and pulp into the rice and cook until they are warmed through, about 3 minutes. Stir in the crabmeat, cheese, and tarragon, adding a little bit of broth if necessary to loosen the risotto. When the cheese is melted and the crab is well distributed and warm, after about 3 minutes, stir in the crème fraîche. Serve immediately, garnished with the chives and tarragon leaves.

Hazelnut Squash Soup

Hazelnut Squash Soup

Hazelnut Squash Soup

1-1/2 cups mashed, cooked squash or 1 package (12 oz.) frozen cooked squash

1 cup finely chopped Oregon hazelnuts (4 oz.)

1/2 cup finely chopped onion

1 quart chicken broth or stock

salt to taste

1/4 teaspoon pepper

2 tablespoons butter or margarine

2 tablespoons sherry


Combine squash, hazelnuts, onion and broth in saucepan. Bring to a boil; cover and simmer 30 minutes, stirring occasionally. Stir in salt to taste, pepper, butter and sherry. Garnish with roasted and sliced hazelnuts, if desired.

Oregon IPA Cheddar Soup with Garlic Hazelnuts

Oregon IPA Cheddar Soup with Garlic Hazelnuts

Oregon IPA Cheddar Soup with Garlic Hazelnuts

1 cup roasted hazelnuts halved or roughly chopped

4 garlic cloves, grated

3 tablespoons unsalted butter

12 ounces Deschutes Fresh Squeezed IPA

1 tablespoon cornstarch

1 tablespoon water

8 ounces Tillamook Sharp Cheddar Cheese, shredded

4 ounces Tillamook Medium Cheddar Cheese, shredded

¼ teaspoon ground black pepper

1 tablespoon chopped fresh chives


Add the hazelnuts, 1 clove of garlic, and 2 teaspoons of butter to a medium skillet. Heat over medium high and toss gently to melt the butter and gently cook the garlic as it coats the nuts. Cook for about 1 minute and remove from the heat. Melt the remaining butter in a small soup pot over medium heat and add the remaining garlic. Let cook until it just begins to sizzle, about 1 minute. Remove the pan from the heat and pour in the beer. Return the pan to medium heat. Stir together the cornstarch and water in a small dish. Pour this into the warming beer and whisk. Continue to whisk as the beer heats and the liquid thickens slightly, about 2 minutes. Turn the heat to low. Add the cheeses a handful at a time and whisk the soup well to melt the cheese. Once the cheeses are smooth. Remove the soup from the heat. Ladle into 4 small bowls and top each with garlic hazelnuts and fresh chives before serving.

Pine Nut-crusted Pacific Salmon over Wilted Escarole

Pine Nut-crusted Pacific Salmon over Wilted Escarole


1/2 cup finely chopped pine nuts

3/4 teaspoon salt, divided

1/2 teaspoon white pepper, divided

6 (7-ounce) skinless salmon fillets

Olive oil-flavored cooking spray

1 tablespoon olive oil

Wilted Escarole

Basil Oil


Combine pine nuts, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Sprinkle 1 tablespoon nut mixture over each fillet. Coat with cooking spray. Heat olive oil in a large heavy skillet coated with cooking spray over medium-high heat. Place half of fillets, nut side down, in skillet. Cook 3 minutes or until nuts are lightly browned. Remove from skillet. Place salmon, nut side up, in a 15- x 10-inch jellyroll pan coated with cooking spray. Repeat with remaining fillets. Sprinkle fillets with remaining 1/4 teaspoon salt and 1/4 teaspoon white pepper. Bake at 400° for 11 minutes or until fish flakes with a fork. Serve over Wilted Escarole. Drizzle with Basil Oil.

Wild Pacific Salmon with Creamy Avocado Sauce

Wild Pacific Salmon with Creamy Avocado Sauce

6 wild pacific salmon fillets (6 ounces each), about 1″ thick 

1/2 large avocado, peeled, pitted, and quartered 

1/4 C. fat-free sour cream 

1 T. reduced-fat mayonnaise 

1 tsp. lemon juice 

1 tsp. minced garlic 

1/4 tsp. hot-pepper sauce 

1/4 tsp. worcestershire sauce 

1/4 tsp. salt 

1/4 tsp. ground black pepper 


Place the salmon fillets, skin side down, on an aluminum foil–lined baking sheet. Coat the fish with vegetable oil spray. Preheat the broiler. Cook the salmon for 10 to 12 minutes, or until the fish is opaque. While the fish is cooking, in the bowl of a food processor fitted with a metal blade, combine the avocado, sour cream, mayonnaise, lemon juice, garlic, hot-pepper sauce, Worcestershire sauce, salt, and pepper. Process, scraping down the bowl occasionally, until the mixture is smooth. With a spatula, lift each salmon fillet away from the skin and set on dinner plates. Serve a dollop of the sauce with each salmon fillet.


Yield: 6 servings

Calories: 290

Fat: 13g

Oregon Blueberry Chutney

Oregon Blueberry Chutney

4 cups Oregon blueberries
1 large yellow onion, finely chopped
1/4 cup white wine vinegar
1/4 cup sugar
1/4 cup raisins
2 tablespoons minced fresh ginger
2 tablespoons minced garlic
2 tablespoons Madras curry powder
1/2 teaspoon salt
3 tablespoons chopped fresh mint

In a medium non-corrosive saucepan, combine all chutney ingredients, except mint, and bring to a low boil over medium heat. Reduce heat and cook gently until onions are tender and chutney has thickened, 25-30 minutes. Stir often to avoid scorching. Remove from heat and allow to cool before adding mint. Also serve as sauce on grilled salmon, poultry, pork or Ahi tuna.

Serving Size: 1 T.
Calories: 17
Fat: 0g
Fiber: 0g

Spiced Gooseberry Sauce

Spiced Gooseberry Sauce

1 can (16.5 ounces) Oregon Gooseberries
1/4 cup brown sugar
2 tsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. salt

Drain gooseberries, reserving syrup. Combine gooseberry syrup, sugar, cornstarch, spices and salt in small saucepan. Cook, stirring constantly, until thickened and clear. Stir in gooseberries and heat through. Serve spiced gooseberry sauce warm with meat or poultry.

Yield: 2 1/2 cups
Serving Size: 1/2 C.

Calories: 88
Fat: 0g
Fiber: 4g