Author: janice7

Butternut Truffle Mac & Cheese

Written by janice7 on . Posted in Main Dish, Recipes, Vegetarian.

Dive head-first into fall flavors with this decadent mac and cheese recipe that offers a subtle touch of butternut squash and the richness of Italian black truffle without overwhelming the classic creaminess of this dish. A mixture of sharp white Cheddar, Gruyere, and Romano cheeses make this a special treat for guests and dinner parties.

Ingredients:

  • 2 cups cubed butternut squash
  • 1 lb dry trottole, radiatore, or macaroni pasta, cooked al dente and drained
  • 2 cups shredded Gruyere cheese
  • 2 cups shredded Sharp White Cheddar cheese
  • ½ cup grated Pecorino Romano cheese
  • 3 cups milk
  • 1 cup heavy cream
  • ½ cup flour
  • 1-4 Tbl Garlic infused olive oil
  • 1 tsp Truffle infused oil
  • 1 large shallot finely minced (or 2 tbsp dried shallots)
  • 2 tsp salt
  • Fresh ground black pepper to taste

Method:

Place the cut-up butternut squash in a large sauce pot of hot water and bring to a simmer. Simmer for approximately 15 min or until the squash is fork tender.

In a large stock pot, heat garlic olive oil over medium heat. Add shallot and sauté for about 2 min., until shallot turns golden.

Add flour to olive oil/shallot sauté and whisk until combined, about 1 minute. Add in milk, whisk constantly. Add cream and continue whisking until thickened. This white sauce mixture is called béchamel.

Take 1 cup of the béchamel from the pot and add it to a blender or food processor with the butternut squash. Process until smooth. Add the butternut squash mixture back into the pot with the rest of the béchamel. And whisk to combine. Add all the cheese to the béchamel, reserving 1 cup of gruyere cheese.

Stir to melt and combine. Taste for seasoning and adjust with salt and pepper if desired. Add the truffle oil, and the pasta. Mix well and pour into a prepared (oiled) baking dish or roasting pan. Top with the reserved cheese and bake for 25 minutes until the top is golden brown and the pasta bubbly.

Sicilian Lemon, Blueberry, & Thyme Shrub

Written by janice7 on . Posted in Drinks, Recipes.

Beat the heat with this sparkling shrub recipe featuring seasonal fresh blueberries and our Sicilian Lemon White Balsamic, a perfect marriage of gourmet and refreshing. Active probiotics and no added sugars make shrubs a healthy, bubbly treat for all ages!

Ingredients:

Method:

In a mason jar or container add the fresh botanical ingredients. Pour the balsamic over the fruit and allow to “infuse” for at least one hour or up to four hours under refrigeration. The longer it sits, the more pronounced the flavor of the fruit infusion. Strain and keep refrigerated and tightly covered for up to one month.

To serve, add 1-2 tablespoons of infused drinking vinegar (shrub) depending on your preference for sweetness to 8 oz. of chilled sparkling water. Serve over ice if desired.

Roasted Beet Salad

Written by janice7 on . Posted in Recipes, Side Dish, Vegetarian.

Make the most of an abundance of beets from the garden with this simple but elegant salad that can be served as a side or as an appetizer on skewers. Featuring our California Walnut oil and Cranberry Pear White Balsamic Vinegar, this recipe is sweet and earthy with just a hint of tartness for balance.

Ingredients:

Method:

Preheat oven to 400°F.

Wrap the beets individually in aluminum foil and place on a sheet pan. Roast about 50 minutes, until tender. Unwrap and let beets cool 10 minutes. Peel with a sharp knife.

Whisk together the vinegar, oil, 2 tsp salt and 1 tsp black pepper.

Cut each beet into small chunks, toss with the oil and vinegar mixture. Add in the greens, toss gently to coat. Add salt and pepper to taste. Top with goat cheese and serve.

Veggie Buddha Bowl with Spicy Lemon Dressing

Written by janice7 on . Posted in Main Dish, Recipes, Vegetarian.

Enjoy this vegetarian & vegan buddha bowl recipe as a great way to get days worth of fresh, plant-based, flavorful lunches from one make-ahead kitchen session, or feed a group at your next summer potluck. Featuring the mildly spicy Aleppo chili with cinnamon sweet potatoes and a sweet lemon dressing.

Miscellaneous Ingredients:

  • 1 15 oz can black beans, rinsed and drained
  • 2 medium ripe avocados, smashed
  • 4 cups spinach and arugula blend (or other greens)

Dressing Ingredients:

Quinoa Ingredients:

Sweet Potatoes Ingredients:

Method:

Dressing: Place 1/2 cup cashews in a glass measure and pour 1 cup of boiling water over, cover and soak for 10-20 mins. Drain cashews and add to blender with 2 cloves garlic, 1/2 tsp aleppo pepper, 3 tbsp olive oil, 3 tbsp lemon juice, and agave or honey. Puree until smooth and add salt to taste.

Quinoa: Rinse quinoa. Add 4 cups vegetable brother, 4 tsp cumin, 2 tsp salt, and 2 tbsp parsley to a medium pot or dutch oven and bring to a simmer. Add quinoa, stir and return to a summer for 20 minutes. Turn heat off and leave pan on burner covered for an additional 15 minutes. Fluff and add in the minced green onion.

Sweet Potatoes: Peel and dice the sweet potatoes into 1″ cubes. Drizzle with olive oil and 1/4 tsp of saigon cinnamon. Bake on a lined baking sheet at 400F for 30-40 mins while quinoa is cooking.

Assembly: Place quinoa in the serving bowl, then add greens, sweet potatoes, black beans, avocado, and drizzle with dressing. Mix and enjoy!

Pozole with Baklouti Blackened Corn

Written by janice7 on . Posted in Main Dish, Recipes.

A spicy, chili-rich soup with the perfect amount of zest and a squeeze of lime, the chewy hominy and chili-oil blackened sweet-corn. This pozole recipe combines all the best flavors and textures of summer. Great to serve for potlucks and large groups, or an easy weekday dinner that goes a little above and beyond.

Blackened Corn Ingredients:

Pozole Ingredients:

Method:

Drizzle the ears of sweet corn with the baklouti olive oil, sprinkle with the applewood smoked salt, and wrap in tin foil. Bake in the oven at 400F for 1 hr.

While the corn is baking, In a large dutch oven, saute the chopped onions in the garlic olive oil. After 5 minutes, or when the onions are tender and starting to brown, add the ground beef. Cook the beef until fully browned. Stir in the chili powders, garlic, cumin, and flour, and toast in the pan with the onions and beef for approx. one minute, stirring constantly to prevent burning.

Add the tomato paste and stir. Add the broth, jalapenos, hominy, and salt. Cover and let simmer for 30 mins.

Remove the corn from the tin foil, and blacken on the grill or in a grill-pan, turning to blister the corn on all sides. Cut the corn from the cob.

Serve the soup warm, top with the blackened sweet corn, cilantro, sour cream, and a squeeze of lime. Enjoy!

Saffron Rice Pilaf

Written by janice7 on . Posted in Events, Recipes, Side Dish, Vegetarian.

April to October, on the first friday of the month, we keep the store open a little later and host tasting events. It’s a great way to enjoy downtown, explore new flavors, and discuss your favorite cuisine with friends or our friendly staff! One of April’s tastings was this saffron rice pilaf featuring Saffron from Cyrus Farms located in Lake Chelan, WA — a unique local offering to include in international cuisine.

Ingredients:

  • 2 cups Basmati Rice
  • 2 Tbl Medium Extra Virgin Olive Oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cinnamon stick
  • 4 cups vegetable broth
  • 1 tsp Saffron threads
  • 1 small zucchini squash, diced
  • Salt and Pepper to taste
  • ½ cup dried apricots, diced
  • ¼ cup dried cherries
  • ½ cup slivered or sliced toasted almonds
  • Garnish (optional)
  • Mint leaves or chopped parsley (optional

Method:

Soak Basmati rice in a bowl with warm water for 30 minutes.  After soaking, drain and rinse rice and set aside.  Heat up vegetable broth until hot and add saffron threads to soak.  Heat olive oil in a separate sauce pan with a cinnamon stick for 1 minute.  Add the onion and garlic and saute until onions start to brown about 2-3 minutes.  Add the drained rice and cook for an additional 3 minutes on medium-high heat.  Add salt, pepper, apricots and saffron/vegetable broth mixture.  Cover and cook for 15-20 minutes over medium-low heat or until rice soaks up all the moisture.  After rice is cooked, remove cinnamon stick and discard.  Fluff rice with a fork, add the almonds and cherries and mix together.  Garnish with chopped parsley or mint leaves, if desired. Enjoy!

Za’atar Hummus with Grilled Naan

Written by janice7 on . Posted in Recipes, Side Dish, Vegetarian.

This za’atar hummus with grilled naan is a delicious grill-top option to freshen up your summer snack-plate options. Earthy, tangy za’atar pairs perfectly with fresh, tender naan that’s best enjoyed warm off the grill.

Grilled Naan Ingredients:
2 cups white flour
1 tsp. yeast
1/2 cup warm water
1/2 tsp. sugar
3 Tbsp. plain yogurt
1 egg
1 Tbl nigella seed

Za’atar Hummus Ingredients:
1-15oz can chickpeas, drained,
liquid reserved
2 Tbl lemon juice
2 tsp. Hummus Spice Mix
3 Tbl. tahini paste
1 Tbl Extra virgin olive oil
1/2 Tbl Za’atar Blend

Combine chickpeas, half of reserved liquid, lemon juice, and Hummus Spice in food processor and blend. Slowly add tahini paste until mixture is smooth. Top with Za’atar Blend and EVOO.

In a small bowl, dissolve yeast and sugar in warm water (1/2 cup). Let stand about 15 minutes until frothy.

In a separate large bowl combine flour, yogurt and egg. Add yeast mixture and knead. Add salt at the end and continue to knead for a few more minutes or until the dough is soft.

Transfer the dough to a flat surface and form into 4 balls. Let rise for another 2 hours.

At grill side, lightly oil the grill and then roll one ball of dough out into a thin circle. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter. Sprinkle with half of nigella seeds. Turn over and brush the cooked side with butter and grill until browned, another 2 to 4 minutes.

Remove from grill and continue the process until all the naan has been prepared.

Enjoy naan warm with hummus.

Cucumber & Dill Dip

Written by janice7 on . Posted in Recipes, Side Dish, Vegetarian.

This cooling cucumber and dill dip is the perfect choice for a hot summer day and poolside snack. Great with chips and vegetables, and also as a topping for pitas and sandwiches. Easy to whip up and keep a bowl in the fridge for all occasions.

Ingredients:

2 cups plain greek yogurt
½ cup sour cream
1 english cucumber, chopped
1 Tbl. kosher salt
2 Tbl fresh lemon juice
1/8 tsp garlic powder
1 Tbl. dill weed
1 tsp Suyo Cucumber White Balsamic (optional)

Method:

Combine all ingredients in a bowl. Chill and serve with veggies or toasted pita.

Smoky Honey BBQ Sauce

Written by janice7 on . Posted in Recipes, Side Dish.

A sweet and smoky sauce to liven up burgers, steaks, chicken, or grilled vegetables. Can be used as a marinade, or a glaze while smoking and cooking. Our pre-blended Honey BBQ Rub makes it easy, providing that gourmet touch to last-minute meals.

Ingredients:

1 Tbl honey BBQ spice blend
15 oz tomato sauce
¼ cup brown sugar
¼ cup honey
2 Tbl apple cider vinegar
2 Tbl molasses
1 Tbl worcestershire
1 Tbl mustard
1 garlic clove, minced
½ tsp red chili flakes

Method:

This sauce can be used as a marinade prior to reducing over heat, or you can just make the sauce and top a burger with it and add some crispy onions and cheese. If you marinate your meat with this sauce, just combine all ingredients and marinate for 6 hours or overnight. Save the marinade and create a sauce as described in the next step.

To make the sauce, combine all ingredients in a small saucepan and bring to a boil over medium-high heat. Reduce for at least 5 minutes or until it reaches the desired thickness.

Makes about 3 cups of sauce.

Bombay Potatoes with Cilantro Lime Sauce

Written by janice7 on . Posted in Recipes, Side Dish, Vegetarian.

Enjoy these sticky, deliciously spiced potatoes with tangy cilantro sauce as your next appetizer! We enjoyed this recipe at our Redmond location for Kiwanis Indian Food Night.

Ingredients:

Method:

Stir together juice from one lime, yogurt and cilantro and set aside.

Bring water in a 3-4 quart saucepan to a boil with 1 tsp of turmeric powder. Quarter potatoes and drop into boiling water. Boil for 10-15 min. After 10 min fork test the potatoes and if it goes through easily take the potatoes off the heat, drain and cool. Peel potato skins, they should slip off easily.

Prepare spice mix while potatoes are boiling in a medium bowl that can hold all the potatoes. Add chickpea flour, 1 tsp turmeric, salt and chili powder and whisk. Drop peeled potatoes into a bowl with the spices and toss evenly to coat. Add 4 tsp of water and toss just so spices stick to potatoes.

In skillet, heat vegetable oil on medium heat. Once oil glistens, add mustard seed and once they start to sputter add cumin seeds, toast for 20 seconds. Add potatoes to skillet and fry for 3-4 minutes, stir and fry for another 3-4 min. Remove from heat and serve with sauce.

LOCATIONS:

105 Oak Street
Hood River, OR 97031

432 SW 6th Street

Redmond, OR 97756

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