Recipes

Mother’s Butternut Squash & Apple Soup Scaled Servings: 6 – Originally: 6 Directions Recipe author: Chef Lisa Schroeder, owner of Mother’s Bistro in Portland, Oregon. … Read more

Tomato Basil Bruschetta Scaled Servings: 16 Originally: 16 For toasts For topping assembled bruschetta (before baking) Directions

Garlic Dill Pickles at Thistledown Farms Scaled Servings: 24 Originally: 24 This recipe is by Jan Roberts-Dominguez. It appeared in the Oregonian on August 4th, … Read more

Flaming Portuguese Sausage Scaled Servings: 12 Originally: 12 Directions:

Oregon Halibut with Garlic & Herbed Butter Scaled Servings: 4 Originally: 4 Directions

Crepes with Cherries and Mascarpone Cream Scaled Servings: 8 Originally: 8 Fillings Topping Directions

Scaled Servings: 12 Originally: 12 Directions Can be prepared up to 4 hours ahead.

Scaled Servings: 12 Originally: 6 For The Dressing Directions

Chef Becky’s Yukon Gold Potato Salad Cooking Instructions

Too Much Chocolate Cake with Fudge Frosting Fudge Frosting Cooking Instructions