Recipes

Sautéed Summer Vegetables

by Savory Spice • Bend – Old Mill District 375 SW Powerhouse Dr., Bend • 541-306-6855 Ingredients 1 1/2 Tbsp. vegetable oil 1/2 lb. fresh green beans, trimmed and cut into 2-inch pieces 1 zucchini, halved and sliced 1 yellow squash, halved and sliced 1/4 onion, sliced 1/4 tsp. Minced Garlic 1 tsp. choice of seasoning: County Clare Seasoning Salt Wash Park All-Purpose Seasoning Directions Heat oil over medium heat in a large skillet. Add vegetables…


Carmel Peach Pie

by Robin Snyder of Tumalo Garden Market 19879 8th St., Bend • 541-728-0088 • www.TumaloGardenMarket.com Ingredients 1 unbaked pie shell or gluten free shell 1 3⁄4 cups drained peach slices in juice, reserve juice for sauce or fresh peaches 1 cup sifted all-purpose flour (sift before measuring) or all-purpose GF flour 2 tablespoons sifted all-purpose flour or GF flour (sift before measuring) 1 teaspoon baking powder 1⁄2 teaspoon cinnamon 1⁄2 teaspoon salt 1 cup sugar 1⁄4…


Elote ~ Grilled Mexican Street Corn

by Chef Brian Kerr of Deschutes Brewery & Public House 1044 NW Bond St., Bend • 541-382-9242 • www.deschutesbrewery.com Ingredients 8 ears of fresh, locally raised yellow corn, husks removed or artfully pulled back to reveal the kernels Clarified butter (or oil) Sea salt Chili powder Mayonnaise (homemade, regular, or vegan) Cotija, feta, parmesan or cashew cheese 1 cup chopped cilantro 3 scallions thinly sliced, green and white parts 3 cloves garlic, minced 2 limes…


Chick Pea Salad Sandwich with Heirloom Tomatoes, Butter Lettuce & Red Onions on Sourdough

by Chef Brian Kerr of Deschutes Brewery & Public House 1044 NW Bond St., Bend • 541-382-9242 • www.deschutesbrewery.com Ingredients 1 cup diced red onions 1 cup red wine vinegar 2 sprigs rosemary, chopped finely 2 tbls chopped fresh oregano leaves 1 cup chopped curly leaf parsley Zest and juice from one lemon 1 1/2 cups light olive oil 1 Tbls fine grain sea salt 1-2 tsp freshly ground black pepper, to taste 4 cups…


Crab Cake Poppers Wrapped in Bacon with Goat Cheese & Avocado

by Rockin’ Dave of Rockin’ Dave’s Bistro & Backstage Lounge 661 NE Greenwood Ave. in Bend • 541-318-8177 Ingredients ¼ cup Onion (minced) ¼ cup Celery (minced) ¼ cup Red Bell Pepper (minced) 3 ea Green Onions, sliced thin ½ T Fresh Parsley (chopped fine) 1t Chili Powder ½ t Garlic Powder ½ Fresh Dill (chopped fine) 1 Egg (beaten) ½# Dungeness Crab Meat (fresh) 6 ea Ritz Crackers (crushed) 6 ea Fresh Jalapeños (halved,…


Chef Daneold Bratwurst’s Famous Tahini Yogurt Sauce

by Jackson’s Corner Westside 845 NW Delaware Ave., Bend 541 647-2198 jacksonscornerbend@gmail.com Eastside 1500 NE Cushing Dr., Bend 541 382-1751 jacksonscornereast@gmail.com Ingredients: 32oz Greek Yogurt 150g Tahini 75g Lemon Juice 75g Olive Oil 5g Cumin 5g Onion Powder 5g Garlic Powder 5g Paprika 10g Turmeric 10g Salt Directions Combine everything in a mixing bowl and whisk until smooth. We use this sauce on fried cauliflower. It would be great on roast chicken or fish, and…


Watermelon, Mango Jicama Salad

by the MoeGang Household Ingredients 2 tablespoons lime juice 2 tablespoons red wine vinegar 3 tablespoons honey 3 tablespoons olive oil 1 teaspoon chili powder 1/4 teaspoon ground cumin 1/8 teaspoon cayenne pepper 1 teaspoon salt 1/2 teaspoon ground black pepper 4 cups watermelon balls 2 cups jicama, cubed small 1 cup mango, diced 2 tablespoons chopped cilantro plus extra for garnish Steps 1. In a small bowl, whisk together lime juice, vinegar, honey, olive…


Kim Chi

by Boundless Farmstead 503-883-1758 • 541-390-4825 www.boundlessfarmstead.com We make a seasonal Kim Chi, so the vegetables that we use vary. We usually use about 2 parts cabbage to one part carrots and one part kohlrabi. Ingredients: For a 1/2 Gallon Batch Vegetables: (use 3-4 lbs total veggies) Choose seasonal veggies from your local farmer’s market or garden. Veggies we have found that work well in Kim Chi include: green cabbage, napa cabbage, bok choi, carrots,…


Mediterranean Buddha Bowl

by Savory Spice Bend – Old Mill District 375 SW Powerhouse Dr., Bend • 541-306-6855 Ingredients 2 small zucchini 2 small yellow squash 3 Tbsp. olive oil, divided Salt & pepper to season 1 red bell pepper 3 cloves garlic, peeled 1 cup farro 2 cups water 1 tsp. Crushed Urfa Chiles 1/2 tsp. salt 2 Tbsp. white wine vinegar 1 tsp. honey 1 Tbsp. Italian Dressing Blend 1 cup quartered cherry tomatoes 1 cup…


Beef Pho

by Bethlyn Rider of Bethlyn’s Global Fusion 1075 NW Newport Ave. in Bend • 541-617-0513 Ingredients • 2 large onions split in half • 1 large hand of ginger (about 6 inches long) split in half lengthwise • 3 pounds beef shin, with meat attached • 2 pounds oxtail, cut into 1/2 to 1-inch thick slices • 1 pound boneless beef chuck • 1 pound beef brisket • 3 whole star anise pods • 1…