Fall Recipes

Our crispy oven fried tofu tastes truly fantastic with even our toughest skeptics going back for seconds and thirds!

Love it or not, Spam is the foundation for classic Hawaiian Musubi served at lunch counters across the islands and at mainland specialty cafes.

Mushroom tarts are easy to make and a delicious way to use the wide variety of mushrooms available to us in Oregon.

There’s nothing we love more than a warm knish pastry filled with potatoes, sauerkraut and cheese.

Our Oregon bay shrimp and chorizo enchilada casserole pairs perfectly with quick and easy Cortido, a Mexican pickled vegetable mix.

We love a great Reuben and we really love exploring our Oregon rivers along with the communities around them.

This amazing Pacific seafood stew tastes fantastic and can easily be varied with fresh, local fish options. We recommend a blend of clams, mussels, crab, and cod here, which you can easily adjust to your taste. Finish with a deeply flavorful lemon aioli and some toasty garlic bread for an incredibly delicious meal.

This easy and tasty vegan dish comes together quickly. Serve with your choice of protein and seasonal vegetables, like tofu, shiitake mushrooms and rainbow chard. In summer, these noodles taste great chilled.

Marinated first, then broiled on high for a crispy skin-finish, this salmon is lip-smacking delicious. The marinade combines honey, soy sauce and Sibeiho OMG! Sambal. Yum!