Easy Roasted Cipollini Onions
Ingredients
2 tablespoons unsalted butter
1 pounds cipollini onions, peeled and trimmed
Kosher salt and freshly ground black pepper
Instructions
1. Adjust oven rack to center position and preheat oven to 325°F (160°C).
2. Melt butter in a large non-stick or cast iron skillet over medium heat.
3. Add onions and toss to coat. Season to taste with salt and pepper.
4. Transfer to oven and roast, tossing occasionally, until deeply caramelized and tender, about 30 minutes. Serve immediately.
Recipe by Serious Eats. Photo by Vicky Wasik.
Crusted Pan Fried Rockfish
Ingredients
1-1/4 cups Panko breadcrumbs
3/4 cups grated Parmesan cheese
3 tablespoons parsley
1 egg
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds rockfish (fully thawed)
Vegetable oil for frying
Instructions
1. Combine the Panko, Parmesan, and parsley in a wide bowl or a pie dish.
2. In a separate bowl, combine the egg, mayonnaise, Dijon, garlic, salt, and pepper.
3. Pat the rockfish fillets dry with a paper towel.
4. Optional step: cut the fillets into smaller sections about 3 inches long.
5. Add the rockfish fillets to the egg mixture and gently stir to coat the fish.
Recipe by: Dahn Boquist
Ground Beef Stuffed Bell Peppers
Ingredients
3-4 bell peppers any color, or a combination of colors
2 teaspoons olive oil
1 pound ground beef
1/2 cup onion finely chopped
2 teaspoons garlic minced
1 1/2 cups cooked white rice (do not use raw rice)
salt and pepper to taste
15 ounce can tomato sauce
1/2 teaspoon Italian seasoning
1 1/2 cups mozzarella cheese shredded, divided use
2 tablespoons parsley chopped
cooking spray
Instructions
Preheat the oven to 350 degrees F. Coat a large baking dish with cooking spray.
Slice the tops off the peppers and remove the ribs and seeds inside.
Place the peppers cut side down in the baking dish. Add 1 1/2 cups of water to the dish.
Cover the dish with foil and bake for 25 minutes.
While the peppers are cooking, prepare the filling. Heat the olive oil in a large pan over medium heat.
Add the ground beef and season with salt and pepper.
Cook for 5-6 minutes, breaking up the meat with a spatula, until meat is cooked through.
Add the onion to the pan and cook for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
Add the rice, tomato sauce and Italian seasoning. Stir to combine. Stir in 1/2 cup cheese and salt and pepper to taste.
Remove the peppers from the oven and drain off the water. Turn the peppers over and fill each one with the beef mixture.
Top each pepper with the remaining cheese. Cover and bake for 20 minutes. Uncover and bake for another 10 minutes or until cheese is melted and browned and peppers are tender.
Sprinkle with parsley, then serve.
Recipe by Sarah. Photo by the spruce eats
Beef, Bean and Kale Soup
Ingredients
1 lb pasture raised ground beef shredded leftover beef from a roast would work too!
1 medium onion chopped
3 large carrots chopped
1-2 pounds fingerling medley potatoes roughly chopped into large cubes
1/2 bunch kale chopped
4 cloves of garlic minced
2 cups cooked dried beans or 1 can of beans (Our cranberry beans are a great option!)
1 1/2 - 2 quarts of bone broth or beef/ chicken broth
2-3 tsp Italian seasoning
Sea salt/pepper to taste
Instructions
If using dried beans:
Ingredients
1 cup Cranberry Beans
4 cups Water
1 tsp Salt
Stovetop
Rinse beans before cooking. Place 1 cup beans in a large pot with 4 cups water and 1 tsp salt. Bring to a boil, then reduce to a simmer, cover and cook until tender, about 1–1½ hours; drain well.
Slow Cooker
Rinse beans before cooking. Place 1 cup beans, 4 cups water and 1 tsp salt into a slow cooker. Cover and cook on low for 4–6 hours or high for 2–3 hours; drain well.
Multi-Cooker
Rinse beans before cooking. Place 1 cup beans, 4 cups water and 1 tsp salt in the pot of a multi-cooker. Set the valve to sealing. On manual setting and high pressure, set for 30–35 minutes. Natural release the pressure for 20 minutes; drain well.
After the beans are cooked. Brown the ground beef in a soup pot, and set aside. I like to season my beef with salt and pepper while it cooks too.
Add some butter to the beef fat left behind from the ground beef cooking and add the onion, carrots, potatoes, and kale. Add a big pinch of sea salt and cook over medium/medium-high heat for about 10 minutes until everything softens and the salt brings out the juices and sweetens everything up.
Add the garlic and cook for a minute.
Add the bone broth, squash puree, seasoning, and cooked beef, and stir to combine. Bring everything to a simmer for 10 minutes.
Sea salt and pepper to taste.
Recipe by: Chef Renee
Paleo Shrimp, Eggplant, and Baby Bok Choy Stir-Fry
Ingredients
· 1 pound medium shrimp peeled and deveined
· 1 pound eggplant halved and cut into 1/2" wedges
· 1 yellow pepper sliced
· 1/2 yellow onion sliced
· 1-2 heads baby bok choy rinsed, dried and roughly chopped
· 5-6 padron peppers finely sliced seeds removed (optional)
· 3 garlic cloves minced
· 1 " knob of ginger peeled and minced
· 1 spaghetti squash (2~3 pounds) (regular pasta or buckwheat noodles as a non-paleo option)
· 5 tablespoons coconut oil divided
· 1/2 cup fresh basil leaves roughly torn
· sea salt
· black pepper
For the Sauce
· 1/2 cup chicken stock
· 2 tablespoons coconut aminos
· 1 teaspoon fish sauce
· 1 tablespoon rice vinegar
· juice from 1/2 lime
· 1/2 teaspoon sea salt
· 2 teaspoons arrowroot powder
For Garnish
· sliced green onion
· crushed cashews
· sesame seeds
Instructions
1. Preheat the oven to 400°F.
2. Cut the spaghetti squash in half and remove the seeds. Massage the squash with a small dab of coconut oil and season with sea salt and pepper.
3. Place the squash cut-side down on a parchment-lined baking sheet and roast for 40-45 minutes, until the shell is easily pierced with a knife. Remove the squash and, once cool, shred with a fork.
4. Meanwhile, combine all the sauce ingredients in a small bowl and mix well.
5. Season the shrimp with salt and pepper. Heat a large wok or skillet over high heat and add a tablespoon of coconut oil. Add the shrimp and cook for 2-3 minutes until pink and no longer translucent. Transfer to a bowl and cover to keep warm.
6. Add two tablespoons of coconut oil to the wok. Add about half of the sliced eggplant. Stir-fry for 2-3 minutes, undisturbed, then stir and cook for another minute until just tender. Transfer to the bowl with the shrimp and repeat with the remaining eggplant.
7. Add the remaining tablespoon of coconut oil to the wok. Add the onions, peppers, and bok choy and cook until just tender, 4-5 minutes.
8. Push the vegetables to the side of the wok and add the garlic and ginger. Cook until fragrant, about 30 seconds.
9. Add the shrimp and eggplant back to the wok. Pour in the sauce and heat until thickened, about 4-5 minutes.
10. Stir in the basil and remove the wok from heat. Serve the stir-fry on top of the spaghetti squash and garnish with green onions, cashews and sesame seeds.
Recipe By:The Sophisticated Caveman
Frisee and Nectarine Salad
INGREDIENTS
· 4 cups frisee, removed from stem
· 2 nectarines, ripe, cut into bite-sized pieces
· 2/3 cup walnuts, dry-toasted in a cast iron skillet over medium heat
· 2 tsp olive oil
· 1/4 tsp ground ginger
· 1/4 tsp cardamom
· Pinch of ground white pepper
· 1/2 lb mild goat cheese, cubed
· 3 tbsp extra virgin olive oil
· 3 tsp balsamic vinegar
· Pinch of salt
INSTRUCTIONS
1. Toast walnuts in a dry cast iron skillet on medium heat until lightly browned and crisp.
2. Meanwhile, gently heat one teaspoon of olive oil and mix in ginger, cardamom, and a pinch or two of white pepper. Toss walnuts in spiced oil and set aside to cool.
3. Tear frisee into bite-size pieces and combine in a bowl with cut nectarine and cooled spiced walnuts.
4. In a separate bowl, whisk the olive oil, balsamic vinegar, and sea salt together until combined. Drizzle over the salad, toss, and top with cubed cheese.
Recipe by: Barre3
Perfect Shrimp Cocktail
Ingredients
1 pound jumbo shrimp (thawed)
1/2 tsp. salt
1/2 of a lemon (optional)
8–10 peppercorns (optional)
a handful of fresh parsley (optional)
1 cup ketchup
2 Tbsp. horseradish
Pinch of salt
1 tsp. lemon juice (optional)
1/2 tsp. Worcestershire sauce (optional)
1/2 tsp. hot sauce, like Tabasco (optional)
Instructions
Fill a large saucepan 3/4 full of water.
Add salt.
If using lemon, squeeze the juice of the lemon into the pot and add the peel and flesh once squeezed. Add the peppercorns and parsley if using.
Bring the pot to a rapid boil over high heat.
Remove from the heat and let it stop boiling.
Add the shrimp. Stir. Put the lid on the saucepan. Cover the pot. Let sit for 5-6 minutes, until shrimp are opaque and pink.
Meanwhile, prepare an ice bath: In a large bowl put two cups of ice cubes and fill halfway with cold water.
When shrimp are cooked, drain off the hot liquid and transfer shrimp (but not the aromatics) to the ice bath. Let them sit in there for a few minutes to fully cool off before draining.
9. In a medium bowl, combine the ketchup, horseradish, pinch of salt, and lemon juice. Worcestershire sauce, and hot sauce, if using.
10. Taste, and add more horseradish if desired.
11. Hang shrimp from the rims of desired glasses. Serve immediately.
Recipe by: Christine Pittman
Summer Corn and Black Bean Salad
Ingredients
½ cup olive oil
⅓ cup fresh lime juice
1 clove garlic, minced
1 teaspoon salt
⅛ teaspoon ground cayenne pepper
1-pound dried black beans or 1 can black beans rinsed
1 ½ cups fresh corn kernels, cooked, cooled, and cut off the cob.
1 avocado - peeled, pitted, and diced
5-6 mini sweet peppers, tops and seeds removed, chopped
1 Anaheim pepper, seeded and chopped
2 tomatoes, chopped
6 green onions or 1/3 red onion, thinly sliced
½ cup chopped fresh cilantro
Directions
Step 1
Read our previous blog for instructions on how to cook your dried black beans!
Step 2
Once beans are cooked… Place olive oil, lime juice, garlic, salt, and cayenne pepper in a small jar. Close the lid tightly and shake the jar until the dressing is well combined.
Step 3
Combine in a salad bowl beans, corn, avocado, both kinds of peppers, tomatoes, onions, and cilantro.
Step 4
Shake dressing again, pour over salad, and toss to coat.
Recipe by Jen
How to cook your dried black beans
Ingredients
1 pound dried black beans, picked through
Water
1 large onion, diced
6 cloves garlic, minced
1 or 2 jalapeños, seeds and membranes removed and diced
2 bay leaves
2 tablespoons cumin
1 teaspoon salt, plus more to taste
8 cups vegetable or chicken broth for stovetop, or 4 cups broth or water for Instant Pot
Instructions
For Stovetop:
Place black beans in a large stock pot and cover with at least two inches of water. Let soak overnight. Or, for a quick soak, bring stockpot to a boil, boil hard for one minute, then remove from heat, cover, and let soak for an hour.
Drain and rinse the soaked beans. Return them to the pot. Add in all the remaining ingredients.
Bring to a boil, reduce heat, and simmer until the beans are tender. This will depend a lot on the age of your beans. Fresher beans will be ready in 45-60 minutes, older beans might take 2-3 hours. Your best bet is to start tasting around the 45 minute mark.
Taste for seasoning, adding more salt if necessary, then remove beans using slotted spoon. Eat immediately, or store in an airtight container in the fridge for up to 5 days.
For Instant Pot
Combine 1 pound of dried beans with 4 cups broth in the Instant Pot, plus the onion, garlic, jalapenos, bay leaves, cumin, and salt.
Seal and set to manual, high pressure for 35 minutes.
When the cooking time is up, let the pressure release naturally for 20 minutes.
Release the pressure and stir the beans. Eat immediately, or store in an airtight container in the fridge for up to 5 days.
Recipe by Cassie Johnston
It's Huckleberry Season!
Huckleberry Everything
September in Oregon means huckleberry pie, cobbler, jam, ice cream, milkshakes, tarts, muffins, syrup, pancakes, barbecue sauce, and more. What’s so great about this tiny, dark-blue berry found in sub-alpine forests in the Northwest? It cannot be commercially grown. It’s fairly small and requires a lot of picking to get a bunch. Smaller than a blueberry and sweeter than a cranberry, many believe that huckleberries are the best of both worlds.
Huckleberries, a cousin to blueberries, come from a shrub-like plant that grows in the underbrush of forests. More than twelve species of huckleberries are found throughout the Pacific Northwest. Find them along mountain slopes, and around lake basins between 2,000 and 11,000 feet above sea level. Huckleberries ripen in mid to late summer and typically reach their peak in late August and early September. The season is short, lasting only a few weeks between August and September.
Because huckleberries resist cultivation, they must be gathered by hand in the wild. It can take a day for a forager to gather just a few gallons. There are a few reasons why this species of berry has not adapted well to commercial farming. The plants take a number of years to grow to maturity and produce fruit, and they prefer acidic soils, frequently in areas burned by wildfire.
The huckleberry is the main food source for a wide range of animals including deer, birds, rodents, insects, and the most well-known, bears. During late summer and early fall, huckleberries can comprise nearly one-third of a bear's diet as it prepares for hibernation. Be careful if you are out foraging huckleberries on your own!
Huckleberries have been a staple of life for Northwest Native American tribes for thousands of years. The Salish, the Yakama, and most other tribes gathered huckleberries for food and medicine. As a food source, they were sun-dried or smoked, formed into cakes, and wrapped in leaves to sustain Native Americans through the winter.
There seems to be no end to the ways that huckleberries can be used. They deliver a powerful punch of flavor, a taste of the wild that reminds us of the forest. That intensity multiplies in jams, jellies, and syrups. There’s not much to compare to the explosion of berries in huckleberry pancakes or muffins. And they can be a unique addition to savory dishes. As a bonus, huckleberries are full of antioxidants, high in iron, and a good source of vitamin C and potassium. Try some of these amazing berries before the season ends!
Huckleberry Jam
Ingredients
1-quart huckleberries (4 cups)
4 cups sugar
4 tablespoons water
3 tablespoons powdered fruit pectin
1 tablespoon lemon juice
Instructions
Rinse huckleberries and add to a heavy saucepan. Add sugar and water and bring to a boil over medium-high heat, stirring constantly.
When the mixture starts to boil, reduce heat and simmer for 3-4 minutes, stirring constantly. The mixture may foam and that's totally normal. When sugar is completely dissolved, add pectin and lemon juice and simmer for another 1-2 minutes.
Remove from heat and mash if needed for consistency. Fill jars, leaving about 1/2" of room at the top. Cover and allow to set. Makes 3 pints.
Huckleberry Barbecue Sauce
Ingredients
1 small onion, chopped
2 teaspoons vegetable oil
2 teaspoons kosher salt
1 teaspoon chili powder
1 teaspoon dry mustard
1/2 tsp. pepper
1/2 teaspoon red chili 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
Instructions
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 the sauce in a blender, then stir into the remaining sauce.
Grilled Salmon with Pickled Huckleberry Relish
Ingredients
1 ½– 2 lb Fillet of wild King or Coho Salmon
olive oil for brushing and salt and pepper
1 tablespoon fresh thyme
lemon zest and juice
Pickled Huckleberry Relish
1 ½ cups fresh huckleberries (or fresh blueberries)
½ cup sugar
½ cup red wine vinegar
¼ teaspoon salt
1 large shallot- very finely minced
Preheat grill to high.
Place huckleberries in a medium bowl. Heat sugar, vinegar, salt and in a small saucepan and stir until sugar has dissolved. Add minced shallots and simmer for two minutes. Pour the hot liquid over huckleberries, stir and set aside.
Brush both sides of salmon with olive oil and sprinkle with salt and pepper. Zest a small lemon right over the top of the salmon and sprinkle with one tablespoon thyme leaves.
Turn the grill down to low, grill salmon, skin side down, directly on the grill, on lowest heat, close lid. Check after 5 minutes. Shift salmon to create crosshatch marks on the skin, and close lid again for just a few minutes. Salmon at this point will cook quickly, so check often- especially if it’s a thinner piece. Once salmon is cooked to medium-rare or medium (120-125 F) turn the heat off.
Carefully place salmon on a platter. Squeeze with the juice of half a lemon.
Right before serving, generously spoon the pickled huckleberry relish and just a little of pickling liquid over the salmon, and scatter with thyme sprigs. Serve immediately.