Recipes

Our Timberline Pear Tart takes sliced pears, chocolate and hazelnuts and combines them in a tempting, glamorous dessert that’s easy to make. For a quick shortcut, use a prepared tart or pie shell, or make your own as desired.

Transport yourself to the fragrant lavender fields of Provence with a tall glass of spicy, aromatic Lavender Ginger Ale! Thanks to our friends at Herb Pharm for this delicious recipe.

Andrea Bemis of Dishing up the Dirt created this delicious pork belly noodle bowl recipe, with an inspired dose of flavor from our partner Blue Bus Cultured Foods’ Kraut-Chi, a fermented melding of sauerkraut and kimchi. Yum!

Andrea Bemis of Dishing up the Dirt has created this delicious salmon salad, which gets an extra boost in flavor thanks to our partner Blue Bus Cultured Foods’ Lemon Garlic Dill Sauerkraut.

From the folks at BNF Kombucha & Jun (aka A Billion New Friends), comes this vegan recipe for mouthwatering blueberry kombucha cake with roasted blueberries.

Who knew kraut could make Italian foods taste even better? At Pickled Planet in Ashland, Oregon, we love finding new ways to enjoy fermented veggies.

We at 4Hearts Kombucha love good cocktail. Our Portland-made kombucha comes together with another Oregon favorite: West Coast Gin from Stillweather Spirits of Oregon City.

If you haven’t tried it before, burrata is a buttery, soft mozzarella ball filled with velvety stracciatella (little shreds) – an incredible delicacy, especially when served at the peak of tomato season.

Pico de gallo, that classic mixture of tomatoes, onions, garlic and serrano chiles, dresses up a variety of grilled foods for summer feasts. It’s also a great dip for chips. We’ve added four variations to spice things up.