Risotto of Tumalo Tomme & Walla Walla Sweets
A truly regional recipe, using Juniper Grove Farm’s Tumalo Tomme goat cheese and sweet onions from Walla Walla. Created by Greg Higgins of Higgins Restaurant and Bar in Portland.
Bruschetta of Juniper Grove Otentique, Tomatoes & Beans
Greg Higgins of Higgins Restaurant and Bar in Portland uses goat cheese from Central Oregon’s artisanal cheese maker, Juniper Grove Farm, to make the perfect appetizer.
Steamed Mussels with Burdock Root, Shallots, and Sun-dried Tomatoes
Mussels and burdock root are a natural pairing, delivering a savory, briny flavor to this delicious dish from Roots: The Definitive Compendium by Portland cookbook author Diane Morgan.
Pan-Roasted Pork Tenderloin with Salsify, Carrots, Chickpeas, and Cranberries
This recipe from Diane Morgan’s cookbook, Roots: The Definitive Compendium, is one of her favorites for cooks new to preparing root vegetables.
Jicama and Watermelon Salad with Thai Basil and Pink Peppercorn Vinaigrette
Perfect for a summer picnic, this pretty pink salad from Roots: The Definitive Compendium by Portland cookbook author Diane Morgan has floral overtones from the crushed pink peppercorns.
Jerusalem Artichoke and Artichoke Heart Linguine
From the award-winning 2012 cookbook, Roots: The Definitive Compendium by Diane Morgan.
Dungeness Crab Cakes
Use fresh crab meat from the Oregon Coast to make these Dungeness Crab Cakes from chef Mark Newman of Newman’s at 988 in Cannon Beach.
S'Mores Tart
Sunny Jin, Executive Chef at JORY Restaurant at The Allison Inn & Spa in Newberg, Oregon, reinvents a classic camp fire dessert, complete with white chocolate sauce.
Jory Pan Seared Diver Scallops With Corn-Lovage Fritters, Bacon Chips, & Hass Avocado Coulis
Scallops fan? Don’t miss this delicious recipe from Sunny Jin, Executive Chef at JORY Restaurant at The Allison Inn & Spa in Newberg, Oregon.
Spice Roasted Beet Salad With Candied Hazelnuts, Goji Berries, And Creamy Goat Cheese Vinaigrette
Recipe by Gregory Gourdet, Executive Chef at Saucebox
Pan Roasted Halibut With Yellow Pepper and Fennel Fondue, Apple Jalapeno Salad, and Coconut-Yogurt Emulsion
From Gregory Gourdet, Executive Chef at Saucebox in Portland
