Tag Archives: rogue valley

Wild Morel Mushroom Risotto

Morel Mushroom Risotto

Every spring I look forward to our trips up to the Cascade Mountains of Southern Oregon to hunt mushrooms. Usually during the month of May, for only a few short weeks, you can find wild morel mushrooms. Morel mushrooms are one of my favorite fungi to prepare and what’s so cool about them is that we can find them close to our home in the mountains that surround the Rogue Valley.

Early one Sunday afternoon, Bruce and I hopped in the truck to visit some friends who live up on the Greensprings about 15 miles east of Ashland. The Greensprings is right in the heart of morel mushroom country here in Southern Oregon. That afternoon, Bruce and I were invited to a potluck barbecue with family and friends. Before the barbecue dinner, the entire group of us planned on hunting for morel mushrooms deep in the forests of Southern Oregon.

A view on the way up to the summit of the Cascades. Every time we drive up the mountains, I can’t help but look for the elk herds in the meadows above the road. Spring and fall seem to be the best time of year to see them. During the summer months they are found at higher elevations deep in the forests and during the winter, they prefer lower, warmer elevations. Unfortunately, we did not see any elk today.

A view below the summit on Highway 66. We are just a few miles away from the Pacific Crest Trail in the Southern Oregon Cascades and about 5 miles from some of the best mushroom picking spots that I know.

We finally reached our destination. These mountain forests contain an abundance of wild mushrooms. Today we focused only on Morels… Morel mushrooms are an amazing delicacy that most people see only in fine restaurants or specialty markets. When picking wild mushrooms, be so very careful to properly identify them before taking them home. If you are not 100% positively sure of what you are looking at, DON”T PICK IT. EVER… Some species of mushrooms look so very much alike and are difficult to identify. I don’t want to frighten you but picking mushrooms is serious business. It’s potentially dangerous if you pick the wrong one. You pick the wrong one and you may run the risk of getting terribly sick, or losing your liver or worse, losing your life.

I found one! Morels have a distinctive shape and color. They look like little brown pine cones on the forest floor. When hunting for morel mushrooms, be mindful of where you walk, you just might step on one!

A bowl of fresh picked morels… I just now need to trim up the stems and briefly soak them in salt water to eliminate little bugs or debris. I will dry or freeze what we will not use within the next few days.

With some of our fresh picked morels I made a lovely Wild Morel Mushroom Risotto. My Morel Mushroom Risotto is a deliciously creamy blend of arborio rice, morel mushrooms, onion, garlic, thyme, chicken stock, white wine and fresh shaved Parmesan cheese. Enjoy! Tessa

Ingredients:

1 cup arborio rice
1 Tbs olive oil
1 onion (chopped)
1/2 cup white wine
4 to 5 cups chicken stock (hot)
1 cup morel mushrooms (chopped)
1/4 tsp dried thyme
1/4 cup Parmesan cheese
2 – 3 cups morels (sliced)
1 1/2 tsp olive oil
salt and pepper to taste

Begin by heating the olive oil in a thick bottomed pot on medium heat. Saute the onion in the olive oil until cooked through or transparent. Add arborio rice and cook for a few minutes. Add white wine and stir constantly until wine has been absorbed by the rice. Add 1 cup of the hot chicken stock stirring until the liquid has been absorbed. Cook for at least 20 minutes adding remaining chicken stock one cup at a time. Add chopped morel mushrooms after about 15 minutes of cooking. Remove from heat and add Parmesan cheese and salt and pepper to taste. The goal is for the arborio rice to make a thick and creamy sauce.

In a separate pan, quickly saute the 2 – 3 cups of sliced morel mushrooms in 1 1/2 tsp olive oil. Add salt and pepper to taste. Cook for a few short minutes. Remove from heat and ladle the sauteed morel mushrooms over the risotto mixture. Makes 4 servings.

Bean Salad and the Little Applegate River

Bean Salad

Yesterday morning Bruce and I took a drive to the Little Applegate River here in Southern Oregon. Bruce wanted to go on a 5 mile run along the Sterling Ditch Mine Trail. As for me? Oh heck to the no! I had no interest in running. All I wanted to do was spend my morning in a leisurely fashion and exercising my camera…

While Bruce was out running along the trails, I made my way down to the Little Applegate River. The water was ice cold and crystal clear. The trees and plants growing along the banks were green and lush.

What a lovely place to spend part of my morning. The sound of the water and the wind through the trees was so relaxing…

Across the river from where I was standing was the remnants of a gold mining operation that took place over a hundred years ago.

A branch of an Oregon Ash tree.

Bruce on his way down the trail and towards the finish line. Once he cooled down, we hopped back into the truck and headed back home. I needed to get back in order to make my bean salad to share at a barbecue later on that day with family and friends.

My bean salad is a riff on a bean salad recipe that my mother had jotted down in the back of an old cookbook decades ago. I made my salad a bit simpler and left out the green beans and Worcestershire sauce. The reason for leaving out the green beans? The recipe called for canned green beans… Nope. That was not happening. I don’t buy canned green beans. I won’t eat them. I can’t stand them… And as for the Worcestershire sauce. I was out. No big deal.

My bean salad is a simple mixture of three kinds of beans, kidney, black and chick pea. It’s tossed with red onion, red bell pepper, parsley and a sweet red wine vinaigrette. It’s easy, delicious and a perfect side dish for a Memorial Day barbecue. Enjoy! Tessa

Ingredients:

1 15 ounce can kidney beans
1 15 ounce can black beans
1 15 ounce can chick peas (garbanzo beans)
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1/2 cup chopped parsley
1/4 cup red wine vinegar
1/4 cup sugar
1/8 cup olive oil
seasoning salt and black pepper to taste

Begin by rinsing and draining the beans. Add to a medium sized bowl. Add red bell pepper, red onion and parsley. In a separate bowl whisk together the remaining ingredients to make the sweet red wine vinaigrette. Taste and correct your seasonings. Add vinaigrette mixture to bean mixture and toss to coat. Refrigerate covered for at least 4 hours before serving. Makes about 6 servings.

Snow Pea Slaw

Snow Pea Slaw

Early this morning, barely after finishing my cup of coffee, I grabbed my metal pail off the pot rack and headed straight out the back door to my little garden… My reason? My snow peas are finally ready to pick! Every spring I plant snow peas in March and by mid May I have plenty to add to stir fries and salads. Sometimes, I may even have extra to share with family and friends. Snow peas prefer cool wet weather and by the time summer rolls around, they stop producing and the vines quickly wither away.

My favorite variety of snow pea is the Oregon Sugar Pod II. It’s a hardy variety of snow pea and is fairly resistant to pests and disease. It’s a prolific producer of beautiful 3 – 4 inch long pods that taste wonderful raw or cooked.

This year I planted my snow peas in large pots and I supported them with tomato cages. Once the snow peas are done for the year, I swap the peas out for my favorite heirloom tomato plants. Growing below the snow peas are edible yellow pansy blossoms. Behind the peas in the raised boxes are some newly planted heirloom tomatoes.

Snow peas climb using their tendrils… Tendrils grow quickly and wrap around anything that will support them.

The beautiful white pea flowers quickly produce tender green pods. Within a couple of days, this pod will be ready to pick. Sometimes my snow peas never make it into the kitchen. They taste delicious right off the vine!

A few feet away from my garden I planted some giant allium bulbs.

The round purple flowers are just stunning! They grow over three feet tall and bloom from May through June. This is the third year that the allium bulbs have bloomed. I hope they come back and bloom again for us next year.

While I was picking the snow peas, I noticed that some of my purple cabbage was ready to harvest. I planted only 6 heads of cabbage this year but I am starting to think that it was a bit much… Fortunately, cabbage has a fairly long shelf life in the refrigerator as compared to other vegetables such as lettuce and spinach. I picked the largest head and thought it would be wonderful in a Snow Pea Slaw.

My Snow Pea Slaw is a fresh combination of snow peas, purple cabbage and an Asian inspired sesame dressing. It’s easy to make and tastes wonderful! Enjoy! Tessa

Ingredients:

1/4 pound snow peas
1/4 pound purple cabbage
1/8 cup canola oil
2 Tbs rice vinegar
1 Tbs sesame seeds (I used black and white mixed)
1 1/2 tsp sugar (or to taste)
4 – 5 drops sesame oil (or to taste)
salt and pepper

Begin by slicing your snow peas lengthwise into this strips. To make the process go faster, stack two or three snow peas on top of each other and then slice. Set aside. Thinly slice the purple cabbage into similar sized pieces as the snow peas. Add cabbage to snow peas in a medium sized bowl. In another bowl, whisk together the canola oil, rice vinegar, sesame seeds, sugar, sesame oil, salt and pepper. Add dressing to the snow pea and cabbage mixture. Mix well and serve. Makes approximately 2 – servings. Keep refrigerated for up to 4 hours.

Redbor Kale and Great Northern Bean Soup

Redbor Kale and Great Northern Bean Soup

On my days off, I love spending my free time in my little garden. Gardening diverts my attention from my hectic day job into something completely relaxing and calm. Tending to my plants whether it be watering, weeding or picking bugs off the leaves of my lettuce makes me happy. I’ve enjoyed gardening for many years and every year and season my garden changes.

My garden is small but very productive. Two raised beds, a small patch of dirt and several large pots. That’s it. I utilize every bit of precious gardening space that I can. During the spring months, I grow my cool weather crops. Cool weather crops include kale, broccoli, cabbage, lettuce, cauliflower, spinach, kohlrabi and radicchio. In a few weeks, what you see here will be replaced by tomatoes, squash, beans, cucumbers and corn. I rotate the variety of plants every year and I make sure that I never put the same plants in the same spot every year.

A bucket of fresh picked Redbor Kale. I made the decision to harvest all my kale this morning. I did that because I needed to make room for the tomatoes that I will be planting next weekend. I gave a few bunches of kale away to friends and family and the rest went into the freezer. I saved one bunch for my Redbor Kale and Great Northern Bean Soup.

Redbor Kale. If you are not familiar with kale, you need to know that kale does not form a head like lettuce and that it has a cabbage like texture. I chose the Redbor variety of kale for my garden this year because I liked the purple color on the leaves and stems. I was not disappointed. It has a wonderful flavor too.

About four feet away from the kale, I planted a small patch of spinach. 2 packets of seed, warm days, plenty of water and a month later I have almost too much spinach. I need to start sharing the spinach with friends and family too. What’s worse is that I am starting to think that Bruce is getting tired of having spinach frequently as a side dish for the past couple of weeks. Fresh spinach is delicious and good for you. Organically grown spinach like mine, is even better. In a month or so I will be growing zucchini and yellow squash in its place. Unfortunately, Bruce despises squash. In the meantime, I hope that he enjoys his spinach.

My Redbor Kale and Great Northern Bean Soup is a simple recipe that I pulled together for a quick and healthy lunch during the work week. It’s made with fresh picked kale from my garden, great northern beans, carrots, onion and thyme. It’s easy to make and tastes delicious. Enjoy! Tessa

Ingredients:

1 small bunch of kale (I used Redbor)
1 can great northern beans (drained and rinsed)
1/2 onion (chopped)
1 carrot (diced)
1 tsp olive oil
2 tsp garlic paste
1 tsp fresh thyme (use more if you like)
1 quart chicken stock. (use vegetable if you like)
salt and pepper to taste

Wash and trim the kale. Be sure remove the stems. In a medium sized pan over medium high heat saute the onion and carrots in the olive oil until onions are translucent. Add the great northern beans, garlic, thyme and chicken stock. Salt and pepper to taste. Cook until kale and carrots are tender. Taste and correct your seasonings and serve. Makes about 4 servings.

Grilled Steelhead Trout

Grilled Steelhead Trout

Now that the spring in Southern Oregon is in full force and the weather is warm, I prefer to prepare many of our meals outside on the backyard barbecue. Our barbecue sits out on the back deck only a few short steps from the kitchen. When barbecuing meals for our family, I simply roll the barbecue in front of the sliding glass door so I can easily keep an eye on the grill temperature and quickly deal with any flare ups as they may occur.

During the work week, I often cook fish for dinner for Bruce and myself. I love to cook fish because it is quick, easy, healthy and most importantly, we both enjoy it. What I enjoy about living in Southern Oregon is that we have access to some really great species of fish. For local fish, Chinook salmon, rainbow trout, bass and steelhead top the list. If we take a short drive west to the Oregon Coast, we have access to ling cod, tuna, and snapper fresh from the ocean.

Bear Creek earlier this spring….

Bear Creek is a tributary of the Rogue River here in Southern Oregon. Bear Creek runs through the middle of the Rogue Valley and during certain times of the year, you can actually see salmon and steelhead making their journey back from the ocean to their spawning grounds a few miles upstream. Bear Creek is home to many species of plants and animals including otters, beavers, ducks, and turtles.

Of all the fish that I cook for my family, steelhead is one of my favorite fish to prepare. Steelhead trout lead a different lifestyle as compared to the other species of trout that inhabit our local creeks, lakes and reservoirs. It’s an anadromous fish and that means it is born in the fresh water, spends most of its life in the salt water ocean and returns later in life back to the fresh water stream where it was born to spawn.

My Grilled Steelhead Trout is simple to prepare and perfect for a busy weekday meal. Steelhead trout is similar in texture and taste to salmon. Just marinate the fresh fillets in a homemade teriyaki sauce, toss on the grill and within minutes dinner is done. Enjoy! Tessa

Ingredients:

12-16 ounce steelhead fillet (use salmon if you prefer)
1/2 cup teriyaki sauce (see recipe below)
toasted sesame seeds (optional)

Wash and skin the steelhead fillet. Cut the fish into large serving sized pieces. Marinate the fish in teriyaki sauce for at least 1/2 hour. Heat up the barbecue and lightly oil the grates. Place fillets on hot barbecue. If you don’t have a barbecue, that’s okay… Feel free to prepare the fish on a grill pan on your stove or broil it in your oven. Cook for only a few minutes, flipping fish only once. Fish is done when it begins to flake with a fork. Be sure to not over cook. Remove from heat, drizzle with teriyaki sauce and serve. Makes 2 – 3 servings.

Teriyaki Sauce Ingredients:

1 cup soy sauce
1 cup sugar
1/2 cup mirin (Japanese sweet wine)
3 tsp minced garlic
1 tsp minced ginger
2 Tbs cornstarch

In a medium sized saucepan whisk together soy sauce, sugar, mirin, garlic, ginger, and cornstarch. On medium low, cook mixture stirring occasionally for a half an hour or so until mixture has thickened. Let cool. Any leftover teriyaki sauce can be stored in the refrigerator for a couple of weeks in an airtight container.

Herb Salt

Herb Salt

It’s spring in Southern Oregon. The perennial herbs and plants have pushed through the soil and the chives are ready to bloom. Lately, I’ve been experimenting with making my own flavored salts. Last week it was a Serrano salt made with some leftover Serrano peppers that I had sitting in the fridge. I liked the flavor but it did not have as much heat as I had hoped. I will try again. Next time with triple the amount of Serrano peppers. I like heat and lots of it. So, I look at it this way. What is the point of Serrano salt if it does not set your taste buds on fire?

Early yesterday afternoon as I was tending to my pots of herbs on the back patio, I was inspired to make my own Herb Salt. Buying pre-made flavored or herb salts can be ridiculously expensive and there was is no reason that I could not make it myself. So I did just that. I made my own Herb Salt. My Herb Salt is a simple mixture of fresh picked sage, oregano, rosemary and kosher salt. That’s it…

Purple Sage

I just love the color of this sage. Any variety of sage will do in the recipe for Herb Salt. Just be sure to pick only the leaves and rinse and dry the leaves well.

Rosemary

I use lots of rosemary in my kitchen. It’s readily available for I have a large bush growing on the side of my home. I pick fresh rosemary all year long and I use it many Mediterranean inspired dishes. The needles of the Rosemary plant went into the salt mixture…

Oregano

And finally, oregano… I have plenty of fresh oregano growing in one of the big pots on my patio. It’s now starting to take over and beginning to compete with the other herbs in the pot. It may be time to start transplanting it or even giving some away to friends and neighbors. Fresh picked oregano tastes fabulous in marinara sauces and other Italian dishes. It also lends a nice flavor to my Herb Salt.

My Herb Salt is easy to make and can easliy adapted using other types of herbs. I chose to use rosemary, sage and oregano this time. I also have parsley, basil, thyme and tarragon that needs to be experimented with. That’s for another day…

Sprinkle Herb Salt instead of plain sea salt on pork tenderloin, lamb chops or chicken before tossing on the barbecue or grill for a delicious flavor. It can also be used in soups, stews and sauces. So the next time you have some fresh herbs that need to to be snipped, be sure to make some Herb Salt. Enjoy! Tessa

Ingredients:

1 cup kosher salt (coarse)
1/3 cup loosely packed rosemary
1/3 cup loosely packed oregano
1/3 cup loosely packed sage leaves

Note: You can use more or less herbs if you choose. You can also change up the types and ratios if you want.

Begin by washing and drying the rosemary, oregano and sage. Be sure to use only the leaves and not the stems. Add salt and herbs to a food processor. Pulse and then spread onto a small cookie sheet. Bake in a 225 degree oven for about 35 minutes or until the herbs are dry. Stir occasionally. Remove herb salt from oven and let cool. Add herb and salt mixture back to food processor and pulse lightly until desired consistency. I kept my herb salt a little coarse rather than fine. Store Herb Salt in tightly covered container in a dry place. Makes about 1 cup of herb salt.

And a final note. Be sure to save your leftover spice jars. They can be washed, reused and filled again. Just peel off the label, wash and dry well, fill with your new spice blend creation, and add a new label!

Mexican Style Pickled Vegetables

Mexican Style Pickled Vegetables

If you love hot and spicy food, you are in for a real treat. This unassuming little dish of pickled vegetables will fire up your taste buds. My Mexican Style Pickled Vegetables is a wonderful combination of marinated bright orange carrots, crunchy cauliflower and smoking hot Serrano peppers. I like to serve my Mexican Style Pickled Vegetables whenever I make homemade tacos, burritos or enchiladas.

Serrano Peppers. Use gloves when slicing these little bad boys… Also, be sure to not touch your eyes or nose after working with these peppers. Wash your hands well after working with the peppers. Trust me. You will not like what they will do to you. I made that mistake once. If you can’t handle the heat from the Serranos in the dish, you can dial it down by simply adding milder peppers instead.

My Mexican Style Pickled Vegetables is not only easy to make but vegan too. Next time you serve Mexican cuisine at your home, be sure to make a batch of these pickled vegetables to serve along side your favorite dishes. Enjoy! Tessa

Ingredients:

1 pound carrots
1 pound cauliflower
3 Serrano peppers
1 1/2 cup white vinegar
1 cup water
1/4 cup sugar
4 bay leaves
1 tsp salt
1/2 tsp black peppercorns
1 Tbs minced garlic

Begin by washing and peeling the carrots. Slice diagonally into 1/2 inch pieces. Set aside. Wash and cut the cauliflower into bite sized florets and set aside with the carrots. Trim the tops of the peppers and cut into 1/2 inch sized pieces. In a non reactive pan, add vinegar, water, sugar, bay leaves, salt and black peppercorns. Bring vinegar mixture to a boil, stirring constantly until the sugar has dissolved. Add garlic, Serrano peppers, carrots and cauliflower. Cook for an additional 3 – 5 minutes. Remove from heat and let cool. Store tightly covered in the refrigerator for up to a week. Be sure to let the vegetables sit in the refrigerator for at least 12 hours before serving. The longer it sits in the refrigerator, the spicier it gets. This makes a pretty good sized batch, so feel free to cut the recipe in half. Makes about a quart and a half of spicy pickled vegetables.

Radish Sesame Salad

Radish Sesame Salad

Every year, early in the spring I plant radishes from seed in my little garden. Since my garden is so small, I tuck the radishes rows between some of the slower growing vegetables such as broccoli or cabbage in order to utilize precious garden space. Radishes are amazingly fast and easy to grow. All they need is water and warm spring days. Within 3 weeks after sowing the seeds, I am able to harvest crunchy little radishes for salads and snacks.

Thin sliced crunchy red radishes…

My Radish and Sesame Seed Salad is one of my favorite ways to prepare fresh picked radishes from my garden. It’s vibrant in color and has wonderful Asian inspired flavors. Next time you plant a garden, try sowing a few radish seeds. Enjoy! Tessa

Ingredients

3 cups thinly sliced red radishes
2 Tbs Mirin (sweet cooking wine)
2 Tbs sesame oil
2 Tbs rice vinegar
1 tsp black sesame seeds
1 tsp minced ginger
1/2 tsp garlic paste
1/2 tsp salt or to taste
fresh cilantro, green onion or chives for garnish

Thinly slice the radishes with a mandolin or sharp knife. Set aside. In a medium sized bowl whisk together the Mirin, sesame oil, rice vinegar, black sesame seeds, ginger, garlic and salt. Add radishes and toss. Place in the refrigerator and let marinate for about 45 minutes. Garnish with fresh cilantro, green onions or chives. Makes 4 servings.

Teriyaki Chicken

Teriyaki Chicken

While digging through one of my mother’s old cookbooks a while back, I found this gem of a recipe. It was handwritten on the back cover by my mother and is one of the dishes that I remembered as a child. This recipe came from a woman named Kay who worked with my mother at a furniture factory over thirty years ago. Kay’s teriyaki chicken is without a doubt one of my most favorite all time dishes. I like to serve it with steamed jasmine rice and a crunchy Asian Cucumber salad. I adapted Kay’s recipe by adding a little bit of cornstarch and removing the Ajinomoto (monosodium glutamate). Enjoy! Tessa

Ingredients:

1 cup soy sauce
1 cup sugar
1/2 cup mirin (Japanese sweet wine)
3 tsp minced garlic
1 tsp minced ginger
2 Tbs cornstarch
2 – 3 pounds skinless boneless chicken thighs
toasted sesame seeds

To make the teriyaki chicken, marinate chicken in a cup of the teriyaki sauce for several hours in the refrigerator. Place chicken on barbecue or indoor grill and cook until juices run clear or reaches an internal temperature of 165 degrees Fahrenheit. Throw away the marinade, don’t even think about reusing it. Remove chicken from grill and let rest for about five minutes. Slice chicken and serve with jasmine rice. Drizzle chicken with teriyaki sauce (don’t use the same the teriyaki sauce that you marinaded the chicken in) and sprinkle with toasted sesame seeds.

Spring Green Salad with Strawberry Poppy Seed Vinaigrette

Spring Green Salad with Strawberry Poppy Seed Vinaigrette

I’m so excited! Spring has finally arrived in Southern Oregon! According to the calendar, “technically” it’s still winter. According to what is happening in my backyard, the calendar is way wrong :)…

A crocus blossom… One of the first flowers to make an appearance in our backyard early in the season. I love the bright orange stamens and the purple and white streaked petals. I have them planted in many places in our yard. Some reside in pots, some are tucked under bushes and trees. Crocuses grow only a few inches tall and come back every year during the month of March.

This is a shot of some pansies that I have planted in a hanging pot on my back patio. Pansies are a regular staple to our yard in the spring and fall. Every time I look at them they make me smile. I enjoy the bright and cheerful colors outside my kitchen window.

A close-up shot of a pansy blossom. I was thrilled to capture this image with my camera. Through the lens of my camera, I was able to see this amazing amount of detail on the flower. I can’t see this level of detail even with my reading glasses on.

A tulip poking its way through the soil. I look forward to a big vase full of bright red blossoms on our dining room table in a short couple of weeks.

Purple crocus. What’s not to like about that deep rich indigo color?

Even the koi fish in our pond are starting to surface for the first handfuls of feed of the year. This is Pumpkin… He’s one of the original fish to live in our pond. He’s almost 2 feet long and about 10 years old. I remember the day when Bruce and I purchased him. He was about 4 inches in length and shared a plastic bag with four other fish on the trip home. Several years later, we now have a total of 8 koi fish happily living in our pond.

Whenever I think of spring, one of the first things that come to mind is fresh picked strawberries. I purchased a couple of pints of strawberries the other day and one of the things that I wanted to do with them was to make a spring like strawberry vinaigrette. My Strawberry Poppy Seed Vinaigrette is a wonderfully pink colored salad dressing made with fresh strawberries, red wine vinegar, local honey, Dijon Mustard, canola oil and poppy seeds. It’s a delicious vinaigrette to serve drizzled over a plate of fresh picked greens and sliced strawberries. Enjoy! Tessa

Strawberry Poppy Seed Vinaigrette Ingredients:

1/4 pound strawberries (cleaned and hulled)
1/4 cup red wine vinegar
1 Tbs honey or to taste
2 tsp Dijon mustard
1/4 cup canola oil
salt and pepper to taste
1 1/2 tsp poppy seeds or to taste

Add strawberries, red wine vinegar, honey, Dijon mustard and canola oil to a blender. Blend until smooth. Taste and add salt and pepper if needed. Splash more vinegar into the dressing if you want… Mix in the poppy seeds. Makes 1 cup or 16 – 1 Tablespoon servings. Store in a tightly covered jar in the refrigerator for up to 3 or 4 days.

Green Salad (per serving)

2 cups fresh lettuce
1 thinly sliced radish
2 strawberries (hulled and quartered)
1/4 cup thinly sliced radicchio
1 Tbs Strawberry Poppy Seed Vinaigrette (or to taste)

Assemble by placing salad greens on a plate. Arrange radishes, strawberries and radicchio on top of the greens. Drizzle greens with the Strawberry Poppy Seed Vinaigrette. Makes one serving.

Feral Kitchen

An untamed and instinctive culinary point of view.

Tag Archives: rogue valley

Wild Morel Mushroom Risotto

Bean Salad and the Little Applegate River

Snow Pea Slaw

Redbor Kale and Great Northern Bean Soup

Grilled Steelhead Trout

Herb Salt

Mexican Style Pickled Vegetables

Radish Sesame Salad

Teriyaki Chicken

Spring Green Salad with Strawberry Poppy Seed Vinaigrette