Spring

Grilling fish on cedar planks gives it (and any veg you toss alongside it) a distinct smoky flavor.

Marinating chicken in yogurt and spices makes it super tender and juicy, not to mention incredibly flavorful.

Super easy and incredibly delicious, this could quickly become your favorite family recipe as well once you’ve served it up to a hungry crowd.

Our PNW take on this traditional Louisiana sub uses grilled Kvaroy salmon served on fluffy French bread.

We love these grilled thick-cut porterhouse chops marinated in Portland’s delicious La Comelona Chile Negro salsa. And maybe our favorite part, the Mojito glaze, made with local honey, brushed over them as they finish cooking.

Our pimento cheese spread is so versatile and delicious that we like to keep it on hand at all times. In this recipe, we spread it on hot-off-the-grill Market fresh ground burgers on toasty Market Bakery buns.

Our friends at Gathering Together Farm in Philomath grow some of our favorite produce, like the sunchokes (Jerusalem artichokes) and leeks found here, in our fondue recipe.

Poaching fresh flaky halibut in butter is so incredibly easy and tastes absolutely fantastic!

Sweet, salty and spicy, these ribs are fall-off-the-bone fantastic. Serve with Choi’s Kimchi (made in Portland), warm white rice and fresh, sliced cucumber and radish.