The Oregon Farm Table Cookbook 101 Homegrown Recipes From The Pacific Wonderland

Inspired by Oregon’s local bounty, from notable food artisans like Bob’s Red Mill to esteemed restaurants like Local Ocean Seafood. Rugged coastline, lush valleys, rustic mountains, and wide-open plains—no matter where you turn, Oregon is a local-food treasure box. With history and culture aplenty, the state is also known for its trove of small farms, ranches, orchards, breweries, and artisans that supply a bountiful culinary selection. In The Oregon Farm Table Cookbook, Karista Bennett invites readers to share in this community of abundance. With charming farm profiles and family memories created around food, this book will have readers far and wide dreaming of the Beaver State. Flavorful recipes make the most of Oregon’s famous ingredients, whether it's Oregon Cherry and Goat Cheese Flatbread, Grilled Cheese and Dungeness Crab Salad Sandwiches, Beer Braised Pork Roast, or Hazelnut Butterscotch Chip Cookies. Bennett’s gorgeous color photography bring the flavors of these recipes to life, making this the perfect way to bring Oregon home to your kitchen, no matter where you live.

Inspired by Oregon’s local bounty, from notable food artisans like Bob’s Red Mill to esteemed restaurants like Local Ocean Seafood. Rugged coastline, lush valleys, rustic mountains, and wide-open plains—no matter where you turn, Oregon is a local-food treasure box. With history and culture aplenty, the state is also known for its trove of small farms, ranches, orchards, breweries, and artisans that supply a bountiful culinary selection. In The Oregon Farm Table Cookbook, Karista Bennett invites readers to share in this community of abundance. With charming farm profiles and family memories created around food, this book will have readers far and wide dreaming of the Beaver State. Flavorful recipes make the most of Oregon’s famous ingredients, whether it's Oregon Cherry and Goat Cheese Flatbread, Grilled Cheese and Dungeness Crab Salad Sandwiches, Beer Braised Pork Roast, or Hazelnut Butterscotch Chip Cookies. Bennett’s gorgeous color photography bring the flavors of these recipes to life, making this the perfect way to bring Oregon home to your kitchen, no matter where you live.

Pacific Northwest Pantry: 96 Oregon Homegrown Recipes is much more than just a cookbook. It is a celebration of Oregon's culinary heritage and the unique flavors coming from the Pacific Northwest. The book features delicious recipes that draw on the bounty of a wild variety of fruits, vegetables, and proteins that thrive here. From the coast to the Cascade foothills, the ingredients found in each dish are representative of the culture and people of Oregon. From classic Northwest salmon recipes to comforting casseroles influenced by the region's Danish roots, this cookbook has it all. It features a variety of vegetarian and vegan options, along with hearty main dishes perfect for cooler climates. Whether you're a fan of classic Northwest dishes such as marionberry pie or Pacific Northwest Spinach and Artichoke Dip, this book has you covered. Each recipe is simple, delicious, and perfect for making an easy weeknight dinner for two or a large dinner party. Whether you're a long-time Oregonian looking for a taste of home or a newcomer to the region eager to learn more about the local cuisine, Pacific Northwest Pantry: 96 Oregon Homegrown Recipes is a must-have book. Dining in the Pacific Northwest is a unique experience, thoughtfully combining influences and ingredients from Europe, the United States, and Asia. Here, you can explore flavors and traditional dishes native to the region, as well as classic recipes that have been passed down from generation to generation. The recipes in Pacific Northwest Pantry: 96 Oregon Homegrown Recipes are full of flavor, local ingredients, and quality cooking techniques. You'll rely on fresh fruits and veggies like sweet Vidalia onions, Crimson Snow peas, and fragrant Diamondback raspberries to bring flavor to each dish. For proteins, you'll find a wide selection of premium wild-caught Columbia River salmon, mussels, and fresh Oregon bay shrimp. To top it off, a variety of seasonings, such as freshly cracked Tellicherry peppercorns and organic herbs and spices, give each recipe its unique Pacific Northwest flair. From the coast to the tundra, Pacific Northwest Pantry: 96 Oregon Homegrown Recipes will bring the tastes of the region directly to your kitchen. The recipes will take you on a culinary journey through the Pacific Northwest, allowing you to explore the flavors of Oregon while connecting with the culture, tradition, and heritage of its people. With this cookbook, you'll feel right at home in the Pacific Northwest in no time. No matter the occasion, you're sure to find something tasty from the pages of Pacific Northwest Pantry: 96 Oregon Homegrown Recipes.

This cookbook is winner of both the Walter S. McIlhenny Hall of Fame and the Southern Living Hall of Fame awards. This collection of Oregon favorites combines recipes with anecdotes from the early pioneer days. The book has 600 triple-tested, easy-to-follow gourmet recipes and draws strongly on the bounty of Oregon foods. It features anecdotes, recipes, menu planner and wine guide.

20 master recipes, more than 100 dishes—weeknight cooking has never been so exciting or so easy! Say goodbye to fourth-night-in-a-row meat loaf and identical containers of tragically “meal-prepped” chicken thighs. YouTube cooking sensation and restauranteur Sam the Cooking Guy is here to save us from mediocre leftovers. With 20 bulk-cooking master dishes, each featuring a main protein, with corresponding follow-up meals that all benefit from the work you’ve already done, Sam ensures that you’ll never be bored in the kitchen again! Sam’s recipes are simple and quick, but never tired. Your Mexican Meat Loaf from Sunday can shapeshift into Tuesday night’s Tacos or Thursday’s Sloppy Joes. Monday’s Roast Chicken becomes Wednesday’s Thai Chicken Curry or Friday’s Baked Taquitos. “Aw man, Beer-Braised Short Ribs again?” “Nah: Short Rib Egg Rolls!” Sam’s genuine and engaging personality, along with vibrant color photography, makes this book a lifesaver for busy folks who are looking for dinners that they can finally be excited about.

The Portland Oregonian's lavishly illustrated cookbook showcases Oregon's emerging reputation as a source for some of the best food grown in America with 360 recipes created by exceptional home cooks, the region's most talented food writers, and the newspaper's most popular food writers. The recipes feature appetizers, soups, vegetables, breads, main courses, and deserts. Chapters are devoted to Portland's most influential and award-winning chefs, including Philippe Boulot, Greg Higgins, Vitaly Paley, Naomi Pomeroy, Andy Ricker, Gabriel Rucker, Lisa Schroeder, Cathy Whims, and many others. A special tribute is paid to James Beard, Portland's native and legendary food authority. Compiled by the Oregonian's FOODDAY editor Katherine Miller, this resourceful new cookbook is one all cooks will want to have, as it features the most popular and frequently requested recipes from FOODDAY'S three decades of outstanding culinary coverage in Oregon's largest circulation newspaper.

The Portland Farmers Market is a year-round farmers market consistently named among North America’s Top Ten. This cookbook is a tribute to the farmers, chefs and shoppers, who embrace their world-class market like no other. With 100, seasonally organized recipes for every meal of the day, stories of the market’s farmers and producers, shopping and cooking tips, and glorious color photography, the Portland Farmers Market Cookbook is a celebration of a place and its people, who are proud to share their bounty with the Portland community and beyond.

How individuals and communities can profit from local investing In the wake of the financial crisis, investors are faced with a stark choice: entrust their hard-earned dollars to the Wall Street casino, or settle for anemic interest rates on savings, bonds, and CDs. Meanwhile, small businesses are being starved for the credit and capital they need to grow. There's got to be a better way. In Locavesting: The Revolution in Local Investing and How to Profit from It, Amy Cortese takes us inside the local investing movement, where solutions to some of the nation's most pressing problems are taking shape. The idea is that, by investing in local businesses, rather than faceless conglomerates, investors can earn profits while building healthy, self-reliant communities. Introduces you to the ideas and pioneers behind the local investing movement Profiles the people and communities who are putting their money to work in their own backyards and taking control of their destinies Explores innovative investment strategies, from community capital and crowdfunding to local stock exchanges With confidence in Wall Street and the government badly shaken, Americans are looking for alternatives. Local investing offers a way to rebuild our nest eggs, communities, and, just perhaps, our country.

Transform your home into a simple farmhouse--no matter where you live--with this beautiful guide to slow living. Country girl and popular blogger Lisa Bass shares her favorite hearty recipes, handmade projects, and tips for natural living that she uses in her own from-scratch life. Slow down and enjoy the simplicity of a country lifestyle with recipes and projects such as: Natural Kitchen: rosemary lemon foaming dish soap, stonewashed linen apron, market tote Handmade Décor: pillow covers from reclaimed materials, dipped beeswax candles, linen ruffle throw blanket Natural Body: chamomile body butter, lavender calendula salve, relaxing bath soak and body mist Natural Laundry: essential oil spot remover, wool dryer balls, lavender linen spray Natural Cleaning: orange dusting spray, glass cleaner Farmhouse Cooking: cast iron sourdough cinnamon roll, orange cream kefir smoothie, roasted red pepper and tomato soup Gardening: windowsill herb garden, cut flower garden, essential oil pest spray

Almost anyone will tell you that you should “eat your veggies,” but if you grew up on canned green beans and frozen mixed vegetables, the idea of making plants the center of your meals may seem pretty unappealing. Meat to the Side is author Liren Baker’s beginner’s guide for people who want a delicious way to add more vegetables to their diets. Liren’s easy-to-follow recipes are accompanied by full-color photos and augmented with helpful information about where to find ingredients, how to make swaps in recipes, and how to get the most bang for your buck at the store. This book offers more than 80 plant-forward recipes with flavor combinations that appeal to a range of palates and dietary needs, so you’ll feel empowered to make the first step toward giving plants a more prominent place in your meals.