Recipe by Chef Brandon Dienger of Restaurant Eugene.
Zucchini Pasta with Tomato, Basil & Mint Pistou
Recipe by Chef Cameron Thompson of Farm Burger.
Wilted Swiss Chard Salad with Feta and Radishes
Recipe by Chef Zeb Stevenson of Watershed.
Lambondigas with Green Garlic Cream Sauce
Recipe by Nick Leahy of Saltyard
Delicata Squash and Chile Panna Cotta with Pickled Butternut Squash and Herb Salad
By Chef Nick Melvin, Venkman’s.
Peach Salad with Ancho Dressing
Recipe by Chef Cameron Thompson of Farm Burger.
Grilled Summer Squash with Chile Oil, Almonds, Feta and Herbs
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Zucchini with Garlic and Mint
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Spring Salad with Buttermilk Dressing
By Chef Todd Ginsberg, The General Muir, Fred's Meat and Bread, Yalla!.
Spring Radish New Potato Chopped Salad
H&F Bottle Shop Cocktails
THAI CHICKEN SALAD
By Chef Zeb Stevenson of Watershed.
Orange Organic Pork & Peach Stir Fry with Seasonal Vegetables
By Chef David Larkworthy, 5 Seasons Brewery.
updated OLD FASHIONED BLUEBERRY JAM
By Chef Martha McMillin of Preserving Place.
CORN HAND PIES - SAVORY
By Chef Anne Quatrano and Pastry Chef Carla Tomasko, Bacchanalia.
Kale and Green Tomato Tabbouleh
Farm Egg Summer Omelet with Chevre and fresh herbs with summer squash ribbon salad
By Chef Suzanne Vizethann, Buttermilk Kitchen.
INFUSED SUMMER MELON WITH ALMOND BUTTER AND WHIPPED CREAM CHEESE
By James Beard Award-nominated Pastry Chef Aaron Russell of Poor Hendrix, formerly Restaurant Eugene.
Cucumber, Peach and Radish Salad with Herb Dressing
Pickled Mushroom on Toast with Chevre
By Chef Emily Hansford of Miller Union.
