Consider making a double batch of the hazelnut mint pesto to freeze and use with fish, mixed into potato salad, and anywhere else you like pesto. Yield: Serves 4 For the Pesto: 2 cups mint leaves, washed and thoroughly dried ½ cup Oregon Orchard roasted hazelnuts 2 medium cloves garlic, peeled 1 Tablespoon lemon juice […]
This recipe is a departure from a traditional Nicoise salad but feel free to include tuna if you like. With or without tuna, the hazelnut dressing and chopped roasted hazelnuts level up this dish. Yield: Makes 4-6 Serving Ingredients: 1 large shallot, thinly sliced ¼ cup lemon juice 1 pound small new potatoes 6 large […]
Americans spent $38 billion last year on pizza. That’s 3 billion pizzas. In farm terms, that’s about 100 acres of pizza every day. Everyone deserves great pizza! How many of those were part of your family’s contribution? I know in my house, pizza is the go-to food for weekends, sporting events around the big screen, […]
This colorful fresh salad hits all the right notes – nutty, peppery, sweet, and earthy. And it’s gorgeous to boot. Add lentils or chicken for a more filling alternative. Yield: Makes 4-6 servings Ingredients: 4-6 medium-sized beets, tops and tails removed Extra virgin olive oil 1 shallot, minced 1 Tablespoon sherry vinegar 2 teaspoons pure […]
Perfect any time of year, these kofta pair well with pita and olives along with tomatoes and cucumber in the summer, and beets and cooked dark leafy greens in the winter. Yield: Makes 4-6 servings Ingredients: 1 small yellow onion, grated (around ½ cup packed) 1 pound ground lamb 1/2 cup finely chopped Oregon Orchard […]
Cast iron cookware has proven itself over time to be versatile, long-lasting, economical and also cook foods differently, often better, than stainless, non-stick or other options. Here are some facts about cast iron and reasons why you may want to use it too. The first recorded use of cast iron cookware was during the Han […]
This recipe is the winner of the Oregon Orchard May 2020 Hazelnut Recipe Contest, submitted by Debbie Luster. Ingredients: 1 cup fresh broccoli, chopped 1 cup fresh cauliflower, sliced 2 cups fresh spinach, chopped 1 small carrot, peeled and finely grated 1/3 cup diced onion 1 cup (4 oz) grated cheddar cheese 1 cup chopped […]
While the original was a mini “grease-burger” by Whitecastle in the 1940s, they’ve come a long way! Watch one way to twist a slider into something unexpected on your Traeger grilling recipe book. What You’ll Need for Roasting the Lamb 1 Lamb leg roast (I de-boned mine, but you don’t have to. Smaller pieces cook faster. You […]
Adapted from a NY Times recipe by YOSSY AREFI by Chef Jessica Ritter Champion, Co-owner Wild Pear Restaurant & Catering and Ritter’s Housemade Foods. Pumpkin-Hazelnut Bundt Cake With Maple Brown-Butter Glaze TIME: 1 1/2 hours, plus allow time for cooling. Pumpkin-Hazelnut Cake: 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 ¼ […]
Late summer is an excellent time to enjoy the fruits of your garden in new ways. This simple appetizer recipe uses fresh mint leaves and Indigo Rose Tomatoes from the garden with other ingredients. Ingredients: 1 – loaf artisan bread of your choice (Used here: 12 oz Rustic Italian Loaf – Simple Truth Organic – […]
