lunch Archives - Fresh From Oregon

Asparagus Caesar Salad

April 28, 2016 · by Carrie Trax ·

Tender green spears of asparagus are popping up out of the ground all around Oregon! Asparagus can be grilled, steamed or just eaten raw fresh from the garden. With fresh lettuce I bought with the asparagus from the market I wanted to make a quick and simple salad combining the two. Caesar salad came to mind and instead of serving with croutons I made the asparagus the crouton of the salad. In less than 20 minutes you will have a side salad with dinner or a meal all by itself. When buying asparagus look for firm stems, the tips are tight with moist and plump stems.

Asparagus Caesar Salad
12 asparagus spears, washed & ends trimmed off
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon Parmesan cheese
3 tablespoons panko crumbs
1 tablespoon butter, melted
1 head Romaine lettuce
1/4 cup grated Parmesan cheese
Homemade Caesar dressing, recipe below

Preheat oven to 350 degrees. In a 11×7-inch baking dish place the asparagus spears and drizzle with the olive oil. Roll the asparagus in the olive oil to cover. Sprinkle with the salt, pepper and Parmesan cheese. In small bowl mix the panko bread crumbs with the butter and sprinkle over the asparagus. Bake uncovered for 10 minutes.

Cut end off the romaine lettuce and separate the leaves (wash as needed) and lay on 4 plates. If you prefer smaller pieces cut lettuce before placing on plates. Lay cooked asparagus on top and sprinkle with the grated Parmesan cheese. Drizzle with the homemade Caesar dressing and serve. Serves 4.

Homemade Caesar Dressing
4 tablespoons mayonnaise
1 1/2 tablespoons lemon juice
1 teaspoon white wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon anchovy paste (optional)
2 cloves garlic, crushed
1/2 teaspoon mustard powder
1/2 cup extra virgin olive oil
1/2 cup Parmesan cheese, grated
2 tablespoons water
salt and fresh cracked pepper, to taste

In the bowl of a food processor or blender, add all ingredients except the olive oil, parmesan cheese, water, and salt and pepper. Process to combine.
While blending, slowly drizzle in the olive oil. Add the parmesan cheese, and blend until smooth. Season to taste with salt and pepper, and thin with water to desired consistency.
Keep dressing refrigerated in a sealed container until ready to use. Use within several days of making.

Mini Apple Hand Pies are perfect for the Lunch Box!

November 10, 2015 · by Carrie Trax ·

Even with the apple crop being so early this year there are still many apple varieties at the farmers markets and in the local grocery store. Here is a flaky little treat to make and it fits in the palm of your hand, Apple Hand Pies. Here is a homemade version of the little pies you probably remember you had in your lunch box growing up. With just a few easy steps these little pies are simple to make and perfect for those small little hands in your family, no fork needed.

Mini Apple Hand Pies
1 box (14.1 oz) refrigerated pie crust (for two pies) or homemade pie crust
1/2 cup unsalted butter
4 large apples
1/2 teaspoon kosher salt
1/2 teaspoon nutmeg
1/2 cup light brown sugar, packed
2 teaspoons cinnamon
3 tablespoons flour
1 egg white, beaten

Glaze
1 1/4 cup powdered sugar
2 tablespoons milk

Preheat oven to 425F. Remove pie crusts from package and allow to come to room temperature while you prepare filling or prepare homemade pie crust.
Peel and dice the apples. In a large skillet, melt butter over medium high heat. Add apples, salt, nutmeg, brown sugar and cinnamon. Heat for about 5-10 minutes, until apples are soft, stirring occasionally.
While apples are heating, unroll pie crusts and cut 6-7 circles from each crust (using a 4 inch biscuit cutter). You may have to roll scraps to get the extra circles. Set aside.
After apples have softened, sprinkle in flour. Heat for an additional minute, stirring thoroughly.
Using a 1 tablespoon scoop, drop apple mixture into center of each pie crust circle. Fold in half and pinch edges COMPLETELY. Fold pinch edges over. Poke hand pie with tines of a fork to prevent bursting.
Beat egg white in a small bowl. Brush over the tops of each pie. Bake on a parchment paper lined baking sheet for 15-20 minutes, until lightly browned.
While pies are baking, whisk together the glaze ingredients. Remove cooked pies from baking sheet and drop in glaze, coating it completely. Return to parchment paper and allow to set, about 10 minutes. Enjoy warm or cold.

Recipe from ~ Shugarysweets.com

What to do with all the Green Tomatoes … Fried Green Tomatoes

November 8, 2015 · by Carrie Trax ·

What to do with some of the green tomatoes you picked at the end of season that might still be hanging around your house? Coated with a crispy cornmeal and panko crumb mix these fried green tomatoes are the perfect treat to serve as a side dish or topped on a burger.

Fried Green Tomatoes
3 fresh green tomatoes, cut into 1/4 inch slices
Salt and pepper to taste
1/2 cup all-purpose flour
2 large eggs, beaten with 1 tablespoon water
1/2 cup yellow cornmeal
1/2 cup panko crumbs
1/4 teaspoon paprika
oil for frying

Liberally season green tomato slices with salt and pepper on both sides. Place flour and egg mixture into two separate small bowls. Combine cornmeal, panko crumbs and paprika into another small bowl and whisk together. Begin by dipping each seasoned tomato slice into flour coating on both sides. Next add floured tomato slice to eggs coating on both sides. Lastly dip into cornmeal and crumb mixture and set aside finished slice on baking sheet. Repeat dredging process, starting with flour, until all slices are coated. Heat oil in a frying pan over medium high heat. Fry tomato slices on both sides until golden brown and drain on paper towels. Serve warm.

Recipe from ~ Grandbaby cakes

Bays English Muffins perfect for your Lunch Box!

October 18, 2015 · by Carrie Trax ·

Last month I was in Seattle for the 2015 International Food Blogger Convention where I got to network with other amazing food bloggers. I also had the opportunity to meet many companies in the food industry. One of the companies I had the pleasure of talking to was Bays English Muffins. I had the chance to talk to and watch George Bay, grandson and namesake of the family run business create some amazing sandwiches with Bays English Muffins. As I was watching George make a few sandwiches piled high with some savory ingredients I thought Bays English Muffins are not just a breakfast item but would make a great sandwich for anytime of the day. Thanks to Bays English Muffins I went home with some free packages of English Muffins ready to create my own sandwich combinations. The first thing I noticed when I opened the packages was how soft and fresh they felt. Bays maintains its standard of excellence by using only Hawaiian cane sugar, Minnesota spring wheat and whole milk, Wisconsin AA butter, and potato flour. This is why you will need to look in the refrigerated dairy case of your grocery store for them. All their muffins are made to order, and leave the factory within 24 hours of their baking and are shipped across the country in refrigerated trucks. Check out the quick and easy sandwiches I created with my Bays English Muffins.

Cuban English Muffin Sandwich
1 Bays English Muffin, lightly toasted
2 thick slices ham
2 slices Swiss cheese
1 dill pickle, sliced
Yellow mustard
Butter

On the inside of each Bays English Muffin spread a thin layer of yellow mustard and top each side with a piece of Swiss cheese. On one Bays English Muffin side place the ham and on the other side place the sliced pickles. Put the two sides together and brush the outside of each Bays English Muffin with butter. Place on a hot flat top grill or in a hot skillet over medium heat. Cook each side until golden brown and the cheese is melted. Remove from heat and it is ready to eat.

Hawaiian English Muffin Sandwich
1 Bays English Muffin, lightly toasted
2 thick slices ham
2 slices Swiss cheese
2 thin slices grilled peppered pineapple*
1 tablespoons cream cheese
Butter

On the inside of each Bays English Muffin spread the cream cheese. On one Bays English Muffin side place the ham and on the other side place the grilled peppered pineapple. Put the two sides together and brush the outside of each Bays English Muffin with butter. Place on a hot flat top grill or in a hot skillet over medium heat. Cook each side until golden brown. Remove and it is ready to eat.

* To prepare pineapple coat two thinly sliced pineapple pieces with olive oil and sprinkle with coarse black pepper. In a lightly buttered saute pan grill each side of the pineapple until lightly brown. Should only take a few minutes.

Monte Cristo English Muffin Sandwich
1 Bays English Muffin, lightly toasted
1 thick slice ham
2 slices turkey
2 slices Swiss cheese
2 teaspoons strawberry jam
1 egg
1 tablespoon milk
1 tablespoon butter
Powdered sugar

On the inside of each Bays English Muffin side spread 1 teaspoon of strawberry jam and a piece of Swiss cheese. On one Bays English Muffin side place the ham and on the other side place the sliced turkey. Put the two sides together, set aside. In small bowl beat the egg and milk. Add butter to a hot flat top grill or in a hot skillet over medium heat. Dip sandwich into the egg mixture making sure to dip both sides. Cook each side until golden brown and the cheese is melted. Remove from heat and sprinkle with powdered sugar.

Tip: You can wrap in a piece of foil to keep sandwiches warm if making several sandwiches.

B “S” T Egg Salad Sandwich

March 31, 2015 · by Carrie Trax ·

I am putting the “S” or spinach in the traditional “B”acon “L”ettuce “T”omato egg sandwich. With Easter coming there will be some extra hard boiled eggs in my refrigerator perfect for egg salad. In my egg salad recipe I add some crisp bacon to add a little extra flavor. This open face sandwich is served on grilled bread layered with fresh baby spinach, sliced tomatoes, egg salad and topped with pieces of crisp bacon.

Bacon Spinach Tomato Egg Salad Sandwich
6 hard boiled eggs, peeled
1/2 cup Miracle Whip or mayonnaise
3 slices bacon, cooked crispy, divided
1/4 teaspoon salt
1/4 teaspoon ground pepper
4 large slices french bread
butter
1 cup fresh spinach
2 tomatoes, sliced

In a medium bowl place the hard boiled eggs. With a pastry blender (My favorite kitchen tool) chop eggs into small pieces. Add Miracle Whip or mayonnaise, 2 slices of bacon that has been chopped into small pieces, salt and ground pepper. Mix until combined.

Preheat a flat top grill or skillet. Butter both sides of the bread and cook until lightly brown on both sides. To assemble sandwiches place each piece of bread on a plate. On each piece of bread layer a 1/4 cup of spinach, 3 slices of tomatoe and 1/4th of the egg salad. Chop the last piece of bacon into small pieces and sprinkle on each sandwich.

Melt in your Mouth Reuben Sandwich

March 13, 2015 · by Carrie Trax ·

Corned beef, Swiss cheese, sauerkraut and thousand island dressing sandwiched between two pieces of grilled rye bread = one of the most amazing sandwich. The Reuben sandwich first gained local fame when the Blackstone’s Hotel in Omaha, Nebraska added it to the lunch menu, and its fame spread when a former employee of the hotel won a national contest with the recipe. There has been much debate were the Reuben originated Omaha, Nebraska or New York, New York but right now this homemade Reuben sandwich is Fresh From Oregon. I roasted the corned beef, add my homemade sauerkraut and homemade thousand island dressing and served it with my homemade garlic dill pickles. Enjoy this melt in your mouth recipe.

Reuben Sandwich
8 slices rye bread
butter
1 pound roasted corned beef, sliced thin
1 to 1 1/2 cups sauerkraut, drained
8 slices Swiss cheese
Thousand Island dressing, recipe below
Dill Pickles

Butter one side of each piece of rye bread. To assemble sandwich place one piece of bread butter side down and spread a thin layer of thousand island dressing. Add one slice of Swiss cheese, 1/4 pound corned beef and 1/4 to 1/3 cup sauerkraut. Spread thousand island dressing on second piece of rye bread and place butter side up. Assemble the remaining three sandwiches. Heat a flat top grill or pan over medium heat. Grill sandwiches on one side until golden brown about 3-4 minutes. Flip over and grill other side until golden brown. Serve with a side of pickles and potato and enjoy!

Thousand Island Dressing
1/2 cup mayonnaise
2 tablespoons ketchup
2 tablespoons sweet pickle relish
2 teaspoons finely diced onion
1/4 teaspoon finely minced garlic
1 teaspoon white vinegar
1/8 teaspoon kosher salt plus more to taste

Add all ingredients to a small bowl and mix well. Taste and add additional salt if desired. Refrigerate for at least an hour to allow the flavors to meld. Serve. Can keep in refrigerate 4-5 days.

Aneto Natural … 100% Fresh

September 23, 2014 · by Carrie Trax ·

Wow is this really an apron with my blog name on it “Fresh From Oregon”. After checking in Friday evening at the IFBC this weekend I saw this whole table filled with beautiful yellow and white checked aprons and thought “am I going to get one of those?” To my surprise not only was there one for me there was one for every person who attended the conference with their blog name on it as well. These aprons were hand stitched in Spain and all brought over in suitcases by the wonderful people of Aneto Natural chicken broth. They make 100% natural broths using fresh ingredients which they simmer for 3 hours just like you would make at home. They make 20 varieties of 100% Natural Broths and had boxes of their 100% Natural Chicken broth at the conference for us to have and try. I knew the perfect fall recipe I was going to use it in, my Turkey Chili. The first thing I did when I got back to Oregon was stop by and buy some ground turkey for my chili. Now if I had a Ninja like Devin Alexander demonstrated at the lunch on Saturday I could have used some Butterball Turkey and ground it in seconds in a Ninja. During the Pre-Gourmet fair reception Butterball spokesperson and Dad Blogger RJ Jaramillo prepared and served us Mini BBQ Turkey Burgers with the help of Butterball’s new recipe app, Butterball Cookbook Plus. They have a 2014 Butterball Cookbook Plus Blogger Contest and this Turkey Chili using Aneto Natural Chicken Broth will be perfect to enter and maybe I will win!

Turkey Chili Recipe

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French “Candy” Onion Soup

September 16, 2013 · by Carrie Trax ·

Why did I get so excited when I found these yellow onions last week? These are not just any yellow onions they are “Candy Onions” I got at the Beaverton farmer’s market here in Oregon. These onions are high in sugar content and caramelize into a rich brown color making them perfect for French onion soup. You can also cut them in 1/2″ slices, brush with some olive oil and place on medium-high heat on your grill. These onions will grill up beautifully and are a perfect topper for your next burger or pizza. I got these onions Fresh From Oregon but they are found all across the country. If you can get your hands on some gather them up and try some of these sweet onions for yourself.

French “Candy” Onion Soup
6 large “Candy” onions, thinly sliced
3/4 cup butter
1 1/2 Tablespoon flour
16 oz. chicken broth
16 oz. beef broth
3 cups water
1/2 teaspoon pepper
Loaf French bread
12 slices Swiss cheese

Saute onions in butter until caramelized. This is really important to get the best flavor. I saute for 45 minutes to a hour. Sprinkle flour over onions and stir until smooth. Gradually add the chicken and beef broth, water and pepper. Bring to a boil, reduce heat and simmer for 30 minutes.
Slice bread in 1/2 inch slices and brush with olive oil and toast both sides. Once soup is ready ladle about 2 cups into a bowl and place 1 or 2 pieces of toast on top and then add 2 slices of Swiss cheese. Place under the broiler until the cheese is brown and bubbly.

Zuppa Toscana Soup

February 11, 2013 · by Carrie Trax ·

If you ask what’s Fresh From Oregon this week it seems like anytime you can get Kale. The Portland Farmers Winter Market is over flowing with all types of greens this time of year and the Kale is looking great. There are several types of Kale as you look around the market, Italian Kale, Red Russian Kale and Curly Kale just to name a few. I chose to use the Curly Kale in my soup. The recipe for Zuppa Toscana soup can be found all over the internet since this is a favorite soup sold at Olive Garden restaurants everyone wants to make it at home. I found one I liked the best on Mom On Time Out Blog and with a few changes created my version below. This is a very hearty soup and can be a meal in itself. This is no wimpy cracker soup, serve it with a great crusty bread and butter.

Zuppa Toscana Soup
1 tablespoon olive oil
1 pound Italian sausage
8 slices of bacon, cut into small pieces
4 large russet potatoes
2 cups water
3 cans of chicken broth
1/2 large onion, chopped
3 cloves of garlic, minced
1 teaspoon red pepper flakes (If you like it hotter add another teaspoon)
1 teaspoon salt
1/2 teaspoon pepper
2 cups fresh kale, chopped
1 cup heavy whipping cream

In large pot add the olive oil, sausage and bacon, cook over medium-high heat until the sausage and bacon are cooked and browned. Slice the potatoes about 1/4-inch thick, I use my mandolin to get an even cut, set aside. Once the sausage and bacon are cooked add the water and chicken broth to the pot. Add the potatoes, onions, and garlic. Cook over medium heat until the potatoes are cooked through about 30-40 minutes. Add the red pepper flakes, salt and pepper and cook for another 10 minutes on low heat. Add the kale and heavy cream and heat through about 5 minutes.

Kale is a form of cabbage, but the central leaves do not form a head. It is more related to the wild cabbage than the ones that are grown in our gardens.

Kale is a cold weather crop and you will mainly find it in the spring, fall and winter. It freezes well and taste sweeter and has more flavor after is has been exposed to a frost.

Kale can be used in soups, stews, salad, stir-fry’s and be dehydrated. It can be steamed and used as a side dish and also is one of the ingredients in the traditional Irish dish colcannon.

Pears, Blue Cheese and Hazelnuts do I need to say any more?

January 22, 2013 · by Carrie Trax ·

Here is another recipe I adapted from the Cook to Books January challenge from Around My French Table by Dorie Greenspan. The original recipe was a Gorgonzola-Apple Quiche and to make it a Fresh From Oregon taste I made it with pears and an Oregon blue cheese and added hazelnuts to the crust. I was at the Portland Farmers Winter Market this past Saturday and picked up a few really nice ripe pears. If you want the best blue cheese in Oregon then you need the Rogue Creamery Blue Cheese. It has a high price per pound but worth it and you only need 2 ounce in this quiche and you will taste the difference. I decided to make this for lunch yesterday and serve to my husband and son and was ready for the reaction “Quiche” is not a man’s meal. But to my surprise they both enjoyed it and ate every bite. I served it with a mixed greens tossed salad and dried cranberries and my homemade Balsamic Vinaigrette and topped it with some candied walnuts. Enjoy my version below and let me know how you like it.

Pear and Blue Cheese Quiche with Hazelnut Crust
Hazelnut Tart Dough
1 1/4 cup Bob’s Red Mill white flour
2 Tablespoon hazelnuts, finely chopped
1/2 teaspoon salt
6 Tablespoon butter, cold
1 large egg, beaten
1 teaspoon water, cold

I made my dough in the food processor really quick and easy. Place flour, hazelnuts, sugar and salt in bowl of food processor with the blade attachment. Pulse a few times to mix, add the butter in small pieces and pulse again to make smaller pieces. Add egg and water and pulse until the dough holds together when pinched. I found I needed to add another teaspoon of cold water since I added in the hazelnuts. Dump the dough onto the counter and gather together into a ball and flatten to a disk shape. Wrap in plastic wrap and refrigerate for at least 3 hours, I refrigerated my dough over night. To bake the dough I lightly floured my counter and sprinkled some flour on the top of the dough and rolled it out to slightly bigger than my tart pan. Place the dough in a 9-inch tart pan and gently press into the bottom and up the sides taking off any extra dough along the side. With a fork prick the bottom crust in several places. I lined the crust with foil and added beans to keep the bottom and side in place while it baked. Bake in a preheated 400 degree oven for 20 minutes, remove foil and bake another 3 minutes. Place on wire rack to cool.

Pear and Blue Cheese filling
1 tablespoon butter
1/2 cup onion, chopped
salt & pepper, to taste
1 pear, peeled and diced small
2 ounces Rogue Creamery Blue Cheese
2/3 cup heavy cream
3 large eggs, (I used 1 more egg than the original recipe used)

Preheat oven to 400 degrees. Melt the butter in a skillet over medium heat and add the onion and salt & pepper to taste. Cook until slightly brown, about 5 minutes. Spread the onions in the bottom of the hazelnut tart shell. Evenly spread the pears and then the blue cheese over the onions. In small bowl beat the heavy cream and eggs, season with salt and pepper, pour over the pears and blue cheese. Bake for 30 minutes or until brown or a knife inserted in the center comes out clean. Set on rack for at least 5 minutes to set the eggs completely. The Fresh From Oregon Quiche is ready to serve, enjoy.

Recipe adapted from: Around My French Table by Dorie Greenspan