Recipes

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…


Savory & Sweet Roasted Belgian Apple-Sausage

by Robin Snyder of Tumalo Garden Market 19879 8th St. in Tumalo • 541-728-0088 Ingredients: 3 packages of high quality Gluten Free Chicken Apple Sausages. (At least 2 sausages per person or game sausage of choice. Don’t use Italian seasoned sausage, breakfast seasoned is better) 4-6 apples, sliced and de-seed, skins on or off as preferred. (Hard pie apples like Macintosh, Granny Smith, Gala, depending on size) 1 large sweet onion, quartered and chunked. (Can…


Jamaican Grilled Sweet Potatoes

by the MoeGang Household Ingredients 2 large sweet potatoes (about 1 1/2 pounds) 3 tablespoons packed brown sugar 3 tablespoons melted butter, divided 1 teaspoon ground ginger 1 tablespoon chopped fresh cilantro 2 teaspoons dark rum Directions 1. Pierce sweet potatoes in several places with fork; place on paper towel in microwave. Microwave on HIGH 5 to 6 minutes or until crisp-tender, rotating one-fourth turn halfway through cooking time. Let stand 10 minutes. Cut sweet…


Local Brussel Sprouts with Bacon Sherry Cream

by Rockin’ Dave of Rockin’ Dave’s Bistro & Backstage Lounge 661 NE Greenwood Ave. in Bend • 541-318-8177 Ingredients: 1/2 Cup Onion (Med Diced) 1/4 Cup Garlic (Sliced) 3 Pieces Bacon Small Pinch Red Chile Flakes (Optional) 1 tsp Kosher Salt 1/4 Cup Cooking Sherry Wine (Con Marsala Substitute) 1 Cup Heavy Whipping Cream Dash Tabasco (Optional) 2 Cups Brussel Sprouts 2 Cups Butternut Squash (Large Diced) Optional Garnish Parmesan Shaved Chopped Parsley Slivered Almonds,…


Roasting Your Rainshadow Turkey

by Sarahlee Lawrence of Rainshadow Organics www.rainshadoworganics.com A day ahead of roasting, remove neck and giblets from turkey. Mix cider, salt, lemons, bay leaves and 3 quarts water together in a large bowl or stockpot; stir to dissolve salt. Submerge turkey in the bowl or pot, cover and refrigerate overnight or up to 24 hours. Alternatively, put turkey and brine in two clean, unscented plastic garbage bags (one bag inside the other), tie well and…


Cranberry Sauce

by Ally Galloway, ACSM cPT, NASM FNS of BodyRock Training and Fitness 2330 NE Division St., Ste. 1, Bend • 541-390-9648 Ingredients: 2 bags of cranberries (bag are usually 12 ounces so roughly 24 ounces) 3/4 cup pineapple or orange juice (I highly recommend pineapple!) 1/2 cup unsweetened applesauce 1/2 cup water Juice and zest from an orange 3-4 tablespoons of honey, add to taste (I recommend Kimaro Farms honey sourced locally in SE Bend)…