Ocean Trout with Pole Beans, Zucchini, Pistachio Vinaigrette and Sweet and Sour PomegranateBy AaronNORR Kitchen's ocean trout with pole beans, zucchini, pistachio vinaigrette and sweet and sour pomegranate takes the Oregon trout to another level.Snickerdoodle gelato ice cream sandwichBy 1859 MagazineGoat Cheese Panna CottaBy 1859 MagazineBest Apple Honey CakeBy Fiona MaxOregon Truffle & Rabbit Pot PieBy 1859 Oregon's MagazineThe rabbit Pot Pie is hearty and baked to crispy perfection. This Recipe takes a more delicate approach to the traditional savory pie.Chocolate Hazelnut ButterBy Fiona Von MaxChar Grilled Poblano PeppersBy 1859 Oregon's MagazineTo make my version of a “kicked-up” jalapeño popper, I used Tumalo’s “Fenacho,” my favorite. The fenugreek seeds give the cheese a nutty, sweet flavor that balances beautifully the smoky and spicy grilled Poblano peppers and crunchy Oregon hazelnuts. Raisins add a sweet and chewy texture and tastes great with the melted goat cheese. Serve alone as an hors d’oeuvre or with a crunchy corn and jicama salad as a first course.Garlic Shrimp and Cucumber SaladBy 1859 Oregon's MagazineThis deliciously refreshing meal is perfect for a quick summer night dinner.
