Recipes

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…

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…

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,…

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…

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)…

by Rockin’ Dave of Rockin’ Dave’s Bistro & Backstage Lounge 661 NE Greenwood Ave. in Bend • 541-318-8177 1 Pie Crust (prebaked) Filling Recipe: 1/3 cup Sugar 1 tsp Cinnamon ¾ tsp Salt ½ tsp Ginger ¼ tsp Cloves ¼ tsp Nutmeg 2 Eggs + 1 Egg Yolk 2 cups Unsweetened Pumpkin Puree 2/3 cup Sweetened Condensed Milk 1/3 cup Cream 2 Tbsp Maple Syrup 2 tsp Vanilla Extract Whipped Cream: 1 cup Cream 1…

by Bethlyn Rider of Bethlyn’s Global Fusion 1075 NW Newport Ave. in Bend • 541-617-0513 Ingredients Nonstick vegetable oil spray 1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces 1 pound celery root (celeriac), peeled, cut into 1-inch pieces 1 pound rutabagas, peeled, cut into 1-inch pieces 1 pound carrots, peeled, cut into 1-inch pieces 1 pound parsnips, peeled, cut into 1-inch pieces 2 red onions, cut into 1-inch pieces 2 leeks (white and pale…

This recipe comes from my mother and the kids liked helping stir the sauce and wrap the bacon around the water chestnuts. Ingredients 1 lb. Bacon — We buy a whole hog from Ryan and Kelsey of Hardpan Homestead (See facing page) 2 – 8 oz. cans whole water chestnuts Sauce 2 cup sugar 1 cups vinegar 1 cup water 4 teaspoons cornstarch Boil for 5 minutes. Instructions Cut your bacon in half and wrap…

Ingredients 3 (15 ounce) cans black beans, rinsed & drained 1 (16 ounce) can diced tomatoes 1/4 cup butter 1 1/4 cups chopped onion 4 cloves garlic, chopped 1 teaspoon salt 1/2 teaspoon ground black pepper 4 cups beef broth or vegetable if you prefer. 1 (15 ounce) can pumpkin puree 1/2 pound cubed cooked ham 2 tablespoons sherry vinegar Sour Cream & Cilantro to serving Substitution Suggestions Apple cider vinegar instead of sherry Bacon…