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.

Read Article | View as Printed

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.

Read Article | View as Printed

Jerusalem Artichoke and Artichoke Heart Linguine

From the award-winning 2012 cookbook, Roots: The Definitive Compendium by Diane Morgan.

Read Article | View as Printed

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.

Read Article | View as Printed

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.

Read Article | View as Printed

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. 

Read Article | View as Printed

Web Design and Web Development by Buildable