Category Archives: BBQ, Canning & Recipes

Cooking with Cast Iron

Cooking with Cast Iron Blog

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 […]

Harvest Hazelnut Casserole

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 […]

Traeger Roasted Lamb Sliders

Traeger Lamb Slider

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 […]

Pumpkin-Hazelnut Cake With Maple Glaze

Hazelnut Pumpkin Recipe Blog

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 […]

Hazelnut Topped Crostini

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 – […]

Hazelnut-Mint Pesto

by Chef Jessica Ritter Champion, Co-owner Wild Pear Restaurant & Catering and Ritter’s Housemade Foods. It’s it Grilling Season and this recipe goes well with so many grilled meats and vegetables. Hazelnut-Mint Pesto: ¼ cup chopped, toasted hazelnuts, deskinned 1 ½ cups packed fresh mint leaves, rinsed and dried ½ cup fresh parsley, rinsed and […]