Fall Recipes

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!

Carlton Farms slow-roasted pulled pork shredded over Salsas Locas chips, topped with Oregon cheeses, salsa and sour cream is a sure-fire way to score big on game day. Leftover pork – in the rare case that happens – makes excellent tacos and quesadillas.

Earthy flavored and deliciously rich, these Oregon Wild Mushroom Tarts will step up your umami game. These are excellent alongside roasted meats or as a vegetarian entrée.