Winter

This Louisiana-favorite dish can be as versatile and unique as the people who make it. The secret to great gumbo is cooking the roux until it achieves a deep, copper hue. We added an Oregonian twist to our super-quick version of gumbo, using Zenner’s Louisiana Hots sausages (an Oregon Co.), Prosser’s seasoning, and HAB hot sauce.

This wholesome and healthy chicken soup is packed with anti-inflammatory ingredients like turmeric, ginger, shiitake mushrooms, garlic and cayenne, making it the perfect detox solution after the holidays.

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.

Market marinated chicken breasts make a delicious dinner fast and easy, especially when paired with our Market Kitchen Mediterranean Orzo.

Meatless Monday just got a lot more delicious with our local mushroom tacos! This outstanding mix cooks up in minutes and can be used for much more than tacos, such as creamy enchiladas, crisp tostadas and spicy fajitas. Add your favorite toppings such as Don Froylan Cotija and De Casa Fresh Salsa to make this your new go to vegetarian meal.

Our Market Farmer’s Sausage is a collaboration with Olympia Provisions and local farmers to create an outstanding and delicious pork link. This hot and crispy skillet breakfast is the perfect way to enjoy them with baked eggs, melted Tillamook Monterey and sautéed peppers.

Shakshuka sauce makes a killer breakfast pizza when poured over naan and topped with feta, spinach and sunny side up eggs!