Fall Recipes

Oregon offers us an abundance of mushrooms, and we’ve chosen some shiitake and wood ear varieties. Wood ear is available in the dried mushroom area of our Produce Department, and they provide a distinctly firm but pleasant texture to the filling with a very mild, woodsy flavor.

Enjoy this summery version of a satisfying cup of Masala Chai! It’s full of wonderful spices.

Lumpia Cake is a special, savory way to celebrate a birthday, says Leslie Regalado of Leslie’s Lumpia. In this take on cake, pancit, a traditional noodle dish is surrounded by the lumpia, or spring rolls.

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.

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.

Pan-fried cauliflower flavored with authentic Eleni’s Kitchen Ethiopian Berbere Spice Mix is quick to assemble and easy to cook, with truly delicious results. Enjoy hints of cumin, coriander, cardamom and more.