Crab, Mango and Avocado Salad
If you’re searching for something fresh, look no further than this lovely concoction of greens and fruit topped off with Dungeness crab meat.
Live Oregon
The History of Oregon Beer
While today’s aficionados drink in the benefits of the Oregon craft beer trend, each sip of this finely brewed culture in Oregon has been more than 150 years in the making.
Sustainable Design in Two Oregon Homes
Sustainable design and low-impact living in two small Oregon homes. Two of the most important considerations are building small and using the right ‘Finish-ing’ elements.
Crabbing the Oregon Coast
“My father’s a great fisherman, and he always says that in crabbing, there’s the quick and the dead,” says Rock, 38. “There’s only so much crab out there, and they’ll all be caught up. It’s just a matter of who’s going to do it.”
Highway 99W
Follow your nose through the Pinot Passage, the floodgate to the Willamette Valley wine country. Here’s a sip of history to pair with your next oenophile journey into Oregon’s Burgundian region.
Oregon Sculptor Shelley Curtiss
Every morning, Shelley Curtiss hikes the hills outside Joseph and observes the ever-changing lakes, rivers, mountains, buttes and canyons. “This landscape feeds my creativity,” she says. “And I take those creative juices back to my studio and give them visual expression.”
Green Lifestyle
When Lizzie and Dan Rubado bought their Portland house two years ago, the only thing that was green about it was the mold on the carpet. But with a tiny budget and help from their family and friends, the pair transformed a leaking, neglected house into the perfect Portland eco-crib.
Salmon Agnolotti with Creamy Hazelnut Sauce
Fresh salmon is something that played a big part in my childhood in Oregon. Every September, my father took the whole family to Nehalem Bay to camp for a week while he and his buddies fished over the Nehalem bar for salmon. We feasted nightly on salmon and freshly caught crab for the entire week, and if they caught more than their limit and we couldn’t eat it all, my father would take the surplus to the local cannery to be canned and eaten in the winter. My mom made salmon cakes, salmon loaf and giant nut-coated balls of salmon and cream cheese to spread on crackers. Not exactly haute cuisine, but great for kids. This recipe takes the combination of canned salmon and hazelnuts to a sublime level.
Basil, Hazelnut and Ricotta Pesto
At Nostrana in Portland, chef Cathy Whims adds hazelnuts to bring an Oregonian flair to her pesto sauce, rich with Parmesan cheese, basil and extra virgin olive oil. Whims, who was a finalist this year for the prestigious James Beard Award for the best chef in the Northwest, said the hazelnut adds a lightly toasted nut flavor to her rustic Italian cuisine. “I like cooking with hazelnuts because they are such great local treasure,” says Whims. “Also they are a highly prized nut from my favorite region of Italy—Piemonte. They find their way into many traditional Piemontese dishes here at Nostrana such as Brutti e Buoni cookies (‘ugly and good’ hazelnut meringues); gianduja gelato (chocolate hazelnut); and salsa verde, a green nut sauce.” This recipe is a wonderful room-temperature sauce for salmon, halibut, tuna, chicken breasts and, of course, fettuccine and potato gnocchi. Ingredients: 2 cloves garlic, peeled 2…
