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Fall pears and shiitake mushrooms are plentiful in Oregon, as well as home grown local spinach. I like to serve this with roasted chicken. I actually keep my old “Roman clay […]
Serves 6 as a first course, 4 as an entrée
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Given the modest sweetness of this dish, it works well with Bethel Heights’ Chardonnay. The acid of Oregon Chardonnay makes it a particularly good food wine, more like a Burgundy in this regard.
Serves 6 – 8
It’s fall, harvest is over, and thoughts turn toward warm fires and cozy meals. Markets abound with shitake and spendy chanterelle mushrooms. This is a perfect soup for a first course or dinner […]
Serves 10 – 12 in cups or small bowls
Note: This marmalade can be used for many other recipes, including a side dipping sauce for shrimp or pork tenderloin. It makes about two cups.
To serve 30 appetizers
This recipe was shared by my friend Linda Forrest. It keeps in the refrigerator for several days and just gets better.
Serves four
Serves 4 as main entrée
This recipe was adapted from Cooking Light September issue, 2013. Farro is a delightful grain, chewy and nutty, now becoming available in grocery stores. I served […]
Whisk together:
