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A platter of grilled peach + ricotta salad and grilled trout.

I'm beginning to think that dishes like Grilled Peach + Ricotta Salad are proof that a key purpose of summer is to oust cooking burnout. All we have to do is stand back and let the extravagant array of juicy, colorful ingredients do what they do with nominal human interference. Since the garden and farm stand bounty pretty much does all the work for us, all we have to do is relax, and maybe chop a thing or two.

The flavors in this salad are wonderfully harmonious. First, grill-kissed peaches, lightly caramelized and warmed through, lean savory rather than peach-pie sweet. Then there are tart cherries, tangy tomatoes, and creamy ricotta. Add in savory herbs, and a sweet and unctuous dressing. All this combines to light up all five flavor receptors in your mouth. Dollops of our Summer Basil Sauce add yet one more way to use this essential sauce. And then, there's the color explosion that delights your eyes and soul as each bite is lifted on your fork. Our grilled peach + ricotta salad as dinner simply matches the exuberance and joy of the season.

A platter of grilled peach + ricotta Salad and grilled trout.
Vibrant, luscious grilled peach + ricotta salad served here with grilled trout filets.

What Wine to Serve with Grilled Peach + Ricotta Salad?

Anne Amie Vineyards, in Oregon's Yamhill-Carlton wine area, offers a 2021 Rosé of Pinot Noir you shouldn't miss. (This wine is no longer available directly through Anne Amie's website.) It is a dry (not sweet) medium bodied wine with soft fruit and herb flavors, a slight minerality, and balanced acidity that nicely supports the grilled peach salad. And the sweet label will make you smile in the same way the pretty salad does. Be sure to save it and use it as a vase for summer blooms once you've finish the delicious wine!

Other Salads You'll Enjoy

Click here to explore more 101-Mile Kitchen salads.

Share Your Success!

I hope you'll try this easy-going summer recipe. When you do, please share with our 101-Mile Kitchen community! Tell us in the comments, or on Facebook or Instagram, @101milekitchen. Have you joined the community? If not, we'd love to have you. You can take care of that right here, and when you do I'll send you a free Taste of Oregon appetizers recipe downloadable as a thank you!

Platter of Grilled Peach and Ricotta Salad.

Grilled Peach and Ricotta Salad

Course: Main Dish, Salad, Side Dish
Cuisine: American, Pacific Northwest
Season: Bounty (August - October), Evergreen (April - July)
Dietary: Egg-Free, Gluten-Free, Vegetarian
Preparation: Fast + Easy, Grill
Total Time: 20 minutes
Servings: 2
Author: Pam Spettel
Warm, juicy, grilled peaches, cherries, tomatoes, creamy whole milk ricotta, and lots of herbs. Elegant summer eating with so little effort because the ingredients do all the work for you!
Print Recipe

Ingredients

For the Salad

  • 2 ripe peaches, quartered and/or halved
  • 1 cup fresh cherries, some left whole, some sliced in half
  • 1 cup cherry and or sungold tomatoes, sliced in half
  • 8 oz. ricotta, whole milk preferred
  • 2 oz. toasted hazelnuts, crushed with the flat side of a knife blade, or chopped
  • 4-5 lettuce leaves, washed and patted dry
  • Dressing, below
  • Summer Basil Sauce
  • 2-3 tablespoons fresh thyme, oregano, and/or mint leaves use one or a mix, depending on what you have on hand

For the Dressing

  • tablespoons white balsamic vinegar
  • 1 small shallot, finely minced
  • 1 tablespoon apricot, peach, or cherry jam
  • 1 teaspoon fresh thyme, finely minced
  • ¾ teaspoon salt
  • fresh ground pepper to taste

Instructions

For the Dressing

  • Place all ingredients in a small lidded recycled jam jar. Screw the lid on tightly and shake until the salt is dissolved. Set aside.

For the Salad

  • Light a small section of your grill to high heat. When the grates are very hot, spray them with cooking spray. Place the peaches on the hot grate, cut side down. Leave for 2-3 minutes or until grill marks appear, then turn. Allow the peaches to grill another 3 minutes until they are very warm throughout and are nicely marked by the grill. (If you don't have a grill, use a stovetop grill pan of cast iron skillet for this step.)
  • Mound the washed and dried lettuce leaves onto a platter or individual serving plates and lightly toss with about one tablespoon of the dressing. Arrange the leaves as a base onto the platter. Arrange the grilled peaches on the lettuce. Use an ice cream scoop to make two mounds of ricotta on the platter. Arrange the cherries and tomatoes over the top. Drizzle the remaining dressing over the peaches, ricotta, and the whole salad. Sprinkle with the crushed hazelnuts and herb leaves. Place small dollops of the Summer Basil Sauce around all the elements of the salad. Serve!

Notes

This salad is great on its own, or as a side to simply grilled proteins. 
Canteloupe, shrimp, and mozzarella pears skweres topped with bail sauce.
Skewers of cantaloupe, shrimp, and fresh mozzarella pearls sit on a puddle of summery basil sauce, with a dollop on top.

Summer Basil Sauce has me stunned by its magical simplicity, and I'll be making it at least one a week until basil season ends. Five everyday ingredients and a one-minute whirl in a food processor (this is the one I've used and loved for decades) produces a versatile sauce that will make you want to dance into the summer moonlight.

The recipe for basil sauce began in the mind of David Lebovitz, the famous American-in-Paris cookbook author. The Perfect Scoop is my favorite of his books, loaded with recipes for the very best ice creams, sorbets, and sherbets. But I digress-- we were talking about basil.

You know what I really love about summer basil sauce? It is the fastest, easiest way to improve so many seasonal foods with hardly any work. More time for summer fun and yummier eating? I'm in. If you grow basil in your garden, I feel you giving me a big kiss for sharing this way of putting it to great use.

A jar and bowlful of summery green basil sauce.
This is NOT pesto!

What Makes this Sauce Different Than Pesto?

This spot-of-glory sauce is less specific and more versatile than pesto. Its compatibility with the wide slate of summer ingredients lets other flavors shine through in such a friendly way. It is 100 percent swoon-worthy. I view this as a kitchen essential-- one of those things every cook should know how to make.

It is slightly thinner, silkier, and gets its piquancy from a spot of Dijon mustard rather than Parmesan and pine nuts. There are two differences between my version and David's. I add slightly more Dijon for a subtle complexity bump. The mustard remains undetectable as an ingredient but adds a little certain something. And, because basil is often sold by weight instead of giving you a measurement by the cup I offer it by weight. Approximately one very large farmers market bunch or big Trader Joe's clamshell worth. And, wow, is it ever a bright green! My favorite color.

David Lebovitz calls it Basil Vinaigrette which I think undersells its super powers as an all-around sauce. Yes, it has a tablespoon or two of vinegar as an ingredient, but it serves as much more than a dressing for salads or marinade for meats.

Let Basil Sauce Jazz Up Your Summer

Since discovering this sauce a few weeks ago, I've used it like this:

  • on grilled fish
  • on grilled and thinly sliced steak, much like a chimichurri sauce
  • as a schmear on toast, topped with slices of avocado
  • as a sauce for cantaloupe/shrimp/fresh mozzarella appetizers (yumm-o, and great served with a glass of Viognier. This one from the Virginia is over the moon!)
  • as the sauce to a delicious 10-minute shrimp pasta, recipe available to the 101-Mile Kitchen Community in our next newsletter.
  • on grilled summer vegetables
  • on pan-fried breakfast potatoes
  • as a dip for grilled garlic bread
  • drizzled on sliced ripe tomatoes

I've got it queued up to use in bean salads, stirred into scrambled eggs, drizzled over a caprese salad, as a glaze for grilled chicken thighs, splashed onto any pizza before or after baking (especially a Margarita-style one,) and perhaps a spoonful added to a typical classic vinaigrette for leafy salads.

Share Your Success!

How will you use this amazing green goodness? I invite you to join me in using this to amp up our easy-going summer eating all season long. When you find yourself using this simple basil sauce in ways of your inventing, please share with our 101-Mile Kitchen community! Tell us in the comments, or on Facebook or Instagram, @101milekitchen. Have you joined the community? If not, we'd love to have you. You can take care of that right here.

This post contains affiliate links. If you use these links to buy something I may earn a commission at no cost to you. Product affiliation allows me to keep this site ad-free while providing you with the content you enjoy. I only promote items that I use, like, and trust, or would invest in myself.

plate with the ingredients for basil sauce on it.
Basil, white wine vinegar and Dijon mustard, salt, shallot, and olive oil. That's all it takes!
A jar and a bowl of summery green basil sauce.

Summer Basil Sauce

Course: Condiments
Cuisine: American, Pacific Northwest
Season: Bounty (August - October), Evergreen (April - July)
Dietary: Dairy-Free, Gluten-Free, Nut-Free, Vegan
Preparation: Fast + Easy
Total Time: 5 minutes
Servings: 1.5 cups
Author: Adapted from David Lebovitz
Long on versatile summery flavor, short on ingredients, this simple sauce will jazz up your summer meals.
Print Recipe

Ingredients

  • ½ cup extra virgin olive oil
  • 1 ½ tablespoons red or white wine vinegar
  • 1 tablespoon water
  • 1 small shallot, peeled and sliced
  • 2 teaspoons Dijon mustard
  • ¾ teaspoon salt
  • 4 ounces roughly chopped fresh basil leaves and thin stems, woody stems removed, one very large farmer's market bunch worth, or one Trader Joe's clamshell package

Instructions

  • Add all ingredients except the basil to the food processor and whirl for a few seconds. Add the basil, and whirl for 45 seconds to 1 minute, scraping down the sides once or twice, until the vinaigrette is smooth. If the sauce is too thick for your liking, add a little more water or olive oil to thin it out.
  • Store in a jar with a tight-fitting lid in the refrigerator for up to a week. The sauce is best served at room temperature.
A plate of spinach salad with pancetta vinaigrette

Every now and then I cook for just myself, something like this warm spinach salad with pancetta vinaigrette, warm barley, toasted hazelnuts, an egg, with beautiful golden crowns of Delicata squash. It takes me back to my single days when I first learned to eat alone. For 47 years of my life there was family at my dinner table, and suddenly eating alone was such a hard thing. I had finally learned to enjoy it by the time this one particularly extraordinary guy came along.

Meet Scott

What can I tell you about my this man, who became my husband? First, Scott is a never-ending source of puns that always make me laugh. He is really sweet with his mother, daughters, sons, grandchildren, my whole family, friends, grocery checkers, wait staff, dogs and cats, well, everyone. He always takes the generous view of (nearly) all people.

spinach salad with pancetta dressing on a table.

Going places with him is always a fun adventure.

We once hiked what seemed like 400-foot high sand dunes to visit the Oregon coastline. The wind was howling, it was raining, and my hikers were filled with sand. It had not been my favorite afternoon, and we still had to climb back over the dunes to get to our car. I was over it. He pulled out his phone, pretended to dial, and held the phone to his ear.

Man on beach with cell phone

"Hello?" he said with a serous façade. "My wife is ready to have the helicopter pick her up and return her to the chateau. Twenty minutes? Great, thank you." Scott always knows how to make me laugh, and how to gently move my legs-- and my attitude-- in the right direction.

Still Learning About Him, Still in Awe

I could go on about how smart and good looking he is, too. But here's what you really need to know. At this moment one of Scott's most dearly beloveds is in long-term hospital care. She lives far away, and when he couldn't be at her side in the first days of her medical situation he was nearly beside himself. He has now spent a few weeks at her bedside helping her heal, with more time away from home to come. He has full-heartedly embraced the task of caregiving in the most beautiful way, with strength, humor, devotion, and hope.

So, this won't be the last time I make spinach salad with pancetta vinaigrette for one. I'll be doing more dining alone off and on for a time, while this amazing person I call my husband is away doing God's work of loving so well.

A plate of spinach salad and glass of wine on a table in front of a window.
My table-for-one view.

About this Spinach Salad Recipe + Pancetta Dressing

This pretty shoulder-season main-dish salad uses hearty curly spinach, the last of the winter Delicata squash in my vegetable basket, and some warm cooked barley, naturally gluten-free buckwheat groats, or farro. Warm salads are so satisfying during the spring and autumn season changes. This one is every bit as yummy to eat as it is lovely to look at.

Portland's James Beard award winning Joshua McFadden's book, Six Seasons; A New Way with Vegetables provides the inspiration for the pancetta vinaigrette. I divert from his recipe in a few places-- I use the olive oil and rendered pancetta to lightly wilt hearty spinach right in the pan. Sherry vinegar is my choice for this dish instead of red wine vinegar that Chef McFadden uses, and I add it just as the spinach is finished wilting in the pan. And, since I'm cooking for one, I reduce the overall ingredient quantities.

All the ingredients necessary to make spinach salad and pancetta vinaigrette

Other Shoulder-Season Main-Dish Salads You May Enjoy

Roasted Mushroom, Grain + Spinach Salad: Get the recipe here.
Crunchy Cold Buckwheat Noodle Salad + Peanut Sauce: Get the recipe here.

If you like this recipe, please give it a rating by clicking on the green stars on the recipe card below. That will help others find it in their searches, too. If you like this post, please subscribe to receive my newsletter for more recipes, cooking tips, and cooking class information. When you sign up, you'll receive a free downloadable Taste of Oregon tartines recipe booklet.

A plate of spinach salad with pancetta vinaigrette

Warm Spinach Salad + Pancetta Vinaigrette

Course: Main Dish, Salad
Cuisine: Pacific Northwest
Season: Mist (November - March)
Dietary: Dairy-Free, Gluten-Free
Servings: 1
A delicious salad using the last of winter's produce and the first of spring's. Toasty nuts, warm grains, and an egg make it very special, Increase quantities as needed.
Print Recipe

Ingredients

  • ¼ cup hulled barley, buckwheat groats, or farro *see notes for cooking times.
  • ½ small Delicata squash, sliced into ½" rings, seeded
  • 2 tablespoons olive oil, divided
  • 1 clove garlic, minced
  • 2 handfuls curly leaf spinach. washed and shaken dry (see special instructions if using baby spinach)
  • 2 tablespoons Sherry vinegar
  • ¼ cup toasted hazelnuts (place nuts on a small baking sheet in a 350° degree oven 6-8 minutes until fragrant)
  • 1 boiled egg, cooked to your liking and peeled
  • salt and pepper to taste

Instructions

  • Preheat the oven to 357°. Put the barley, buckwheat groats, or farro* in a small saucepan and add 3 cups of water. Bring to a boil, stir, then reduce heat to a lightly bubbling simmer. Leave the pan uncovered, and cook the grains until plump and tender, stirring occasionally. This will take between 15-60 minutes depending on your grain of choice. Drain, and set aside.
  • Place the sliced Delicata squash rings on a small baking sheet, drizzle with one tablespoon olive oil, and sprinkle with salt and pepper. Place into the hot oven for 20-25 minutes until fork-tender and beginning to brown in some places, flipping halfway through.
  • About 5 minutes before the grains are finished cooking, warm one tablespoon olive oil in a large skillet over medium high heat until shimmering. Add the pancetta and garlic. Move the pancetta and garlic around in the skillet with a wooden spool or spatula until it is rendered, crispy, and slightly browned. Reduce the heat to medium and add the spinach. Toss the spinach in the warm pancetta garlic oil until it is just beginning to wilt, about 2-3 minutes. Add the warm cooked grain and sherry vinegar to the spinach, and toss until well coated in the vinaigrette.
  • Place the spinach and grains on a serving plate. Arrange the Delicata slices on top, sprinkle with hazelnuts, and place the egg on top. Serve.

Notes

Grain cooking times:
Barley:
   Pearled-- 20-30 minutes
   Hulled- 45-60 minutes
Buckwheat groats- 15-25 minutes
Farro:
   20-50 minutes depending on if grains are pearled or hulled   
 
jar of roasted vegetable stock

One of the graces of home cooking is that there are no paying customers demanding a dish to be exactly the same visit after visit. Each time you make roasted vegetable stock you use any variety of vegetables, bones, meats, herbs, and spices you happen to have. Each time the stock will have a subtly unique flavor. This may not work well in a restaurant, but is terrific at home.

This post is dedicated to my 1970's junior high school home economics teacher, Mrs. Waetje, who taught that reducing waste is a tenet of home economics-- a wise use of family finances. It is a great feeling to rummage through the fridge for vegetables that may otherwise go to waste and turn them into liquid gold. Thank you, Mrs. Waetje, and if you are still out there, I was paying attention despite my wiggles and perpetual chatter.

Wake up Your Cooking with Aromatic and Delectable Stock

Your roasted vegetable stock will add layers and layers of flavor to the soups and stews you make-- that's a given. Use your liquid gold to make risotto, to cook rice and grains like barley, farro, and buckwheat groats. Use it as a medium in which to simmer your dried beans, and as a base for meaty braises. A ladleful added to just about any ragu or stew will deepen its flavor. And one of my favorite things is to cradle a hot mug of broth first thing in the morning as a gentle winter wake up tonic.

The Difference Between Unroasted and Roasted Vegetable Stock

Roasting the vegetables before the simmer produces a deep, richly flavored stock perfect for supporting heartier cool-weather ingredients and recipes. Save the light golden unroasted vegetable stocks for spring and summer cooking. To make a typical light golden broth, simply do not roast the vegetables first, and omit the mushrooms. Follow the remaining directions as they are written.

overhead picture of a jar of roasted vegetable stock.

The Difference Between Stock and Broth

There seems to be a different answer to this question for every person who asks it. Some say that to be called stock it needs to be made with bones, or that broth is something you sip and stock is something you cook with. Another pundit suggests broth is lighter and more flavorful, while stock is thicker. That is questionable, in my opinion, as light broths can be rather wan and flavorless, and thicker stocks can be full of complex flavor.

So, potayto, potahto. Make some, enjoy it, and call it whatever you want. To me, spring and summer cooking seems to lend itself to light broths, autumn and winter to rich, brown stocks. The cooking community seems to agree that the terms are interchangeable. Whatever rolls out of my mouth is the term I'll use!

Vegetable Stock Do's and Don'ts

The very thrifty among us (like Mrs. Waetje, I'm sure) keep a zip-bag in the freezer and stuff clean, vegetable scraps into it. When it's full it is time to make stock.

Classic mirepoix-- onion, carrot, and celery are standard issue in stock making. (You will note the absence of celery in the mis en place photo below. I didn't have any, and it is not noticeably missed in the resulting stock.) See the notes section of the recipe for a more comprehensive list of vegetables and optional ingredients that can contribute to great stock.

Most vegetables make a good stock, with a few exceptions; Brussels sprouts, broccoli, cauliflower, asparagus, and artichokes can be overpowering or add off-putting flavor notes, so avoid them for this purpose. Beets, especially red ones, will likely make your stock an odd and unappealing color, so think twice about throwing those into the pot. Potatoes are fine, but I don't use them to keep the stock a little more clear than cloudy, a personal preference.

Mushrooms are lovely in a roasted vegetable stock. Dried mushrooms, even better! Just one ounce of dried mushrooms (don't roast them-- just add them to the pot with the water) intensify the rich flavor and add a deeper color to the stock. They are not required, but do add something nice and grounding.

Limp, wilted, scuffed, and past-their-prime vegetables are all fair game. Just be sure to peel or cut off any parts that have blackened or have signs of mold to keep your broth clean and fresh tasting.

Use Your Roasted Vegetable Stock in These Recipes

To cook the grain in Roasted Mushroom, Grain, and Spinach Salad. Get the Recipe.
In place of the water in Pumpkin Black Bean Soup. Get the recipe.

Last Words

If you like this recipe, please give it rating by clicking into the green stars, and if you have questions about the recipe or other culinary dilemmas, please email me at pam@101milekitchen.com. Your success is important to me. Thank you to each and every one of you who subscribes to 101-Mile Kitchen newsletters. You are appreciated more than you'll ever know!

pot of roasted vegetable stock

Roasted Vegetable Stock

Course: Soup + Stew
Season: Mist (November - March)
Dietary: Dairy-Free, Gluten-Free, Vegan
Preparation: Roasting
Total Time: 2 hours 15 minutes
Servings: 2 quarts
Deep, richly flavored roasted vegetable stock provides perfect support to hearty cool-weather ingredients and recipes.
Print Recipe

Ingredients

  • 4-5 pounds mixed vegetables See notes.
  • 4-6 cloves garlic
  • 2-3 Tablespoons olive oil
  • 1 teaspoon kosher salt, plus more for adjusting at the end
  • 1 teaspoon whole black or mixed peppercorns
  • 1 bunch parsley, flat leaf or curly, stems trimmed
  • assorted fresh herbs of your choice, about one bunch total, OR dried herbs of your choice, up to 2 teaspoons
  • 1 ounce dried mushrooms, any variety, optional
  • 1-2 bay leaf
  • other optional ingredients of your choice. See notes.
  • quarts water

Instructions

  • Preheat oven to 350°, or 325° convection. Line a 13" x 18" baking sheet with foil.
  • Wash the vegetables and trim away any spoiled parts. Cut the vegetables into evenly sized chunks and place them on the foil-lined baking sheet. Sprinkle lightly with salt and a good drizzle of olive oil, up to 3 Tablespoonsful. Mix gently together with your hands. Place the sheet into the oven and roast for about 40 minutes, or until the onions and other vegetables are beginning to take on some roasted color and are quite fragrant, stirring halfway through.
  • Place the roasted vegetables and any browned stuck-on parts and oil that remain into an 8 quart stockpot. Add the salt, peppercorns, fresh or dried herbs, dried mushrooms, if using, bay leaves, and water. Bring the pot to a rapid boil, and immediately reduce heat to maintain a simmer. Cover, and cooking for 1-2 hours, stirring often. Remove the lid for the last half of cooking.
  • Taste the stock and adjust seasoning by adding more salt if necessary. Allow the stock to cook slightly until safe to handle.
  • Strain the stock first through a colander to remove the larger bits, then strain again through a very fine mesh strainer to remove the tiny bits that make it cloudy. Store in the refrigerator for up to 5 days, or freeze for up to three months.

Notes

Vegetable selection:
Classic mirepoix-- onion, carrot, and celery are standard issue. Most vegetables make a good stock. Do use the leaves, peels, skins, and stalks of leeks, garlic, peppers, parsnips, turnips, squashes, fennel, kohlrabi, tomatoes. Corn and corn cobs and celery root, are good additions, too. 
Think twice about using Brussels sprouts, broccoli, cauliflower, asparagus, and artichokes which can add overpowering off-putting flavor notes. Potatoes are fine, but omitting them will keep the stock from becoming too cloudy.
Mushrooms are lovely in a roasted vegetable stock. Dried mushrooms are even better! Just one ounce of dried mushrooms (don't roast them-- just add them to the pot with the water) intensify the rich flavor and deep color to the stock. They are not required, but do add something nice.
Optional additions:
Rinds (not the juicy flesh) of citrus, especially lemon and orange.
Nubs of fresh ginger and/or turmeric.
Dried chilis of any variety. I find a couple small arbols add a very subtle warmth. The larger dried chilis will make a marked flavor difference and would be fantastic as a tortilla soup base, for example. 
Varied fresh herbs. Nearly all herb will make a nice flavor contribution, but do be careful with some of the more overpowering herbs such as rosemary and oregano. A little can go a long way.
Dried herbs are much more condensed in flavor than fresh, so a little goes a long way here, too. But do use them!
Juniper berries are wonderful in a stock. Add up to 1 teaspoonful, gently crushed to release even more of their wintry flavor. 
Platter of Roasted Mushroom, Grain, and Spinach Salad.

Feasts, cookie platters, cocktail parties, and office holiday goodies, oh my! As fun as it is, it doesn't take long to feel the overwhelm of holiday system overload, just when the mood of the day calls for merry and bright. As a remedy to seasonal splurges, include a salad of roasted mushrooms, warm grains, and baby spinach into your menu this week.

Making the Roasted Mushroom, Grain and Spinach Salad

plate of spinach and mushroom salad with a bite on the fork.

This quick little main-course salad starts with four easy-to-come by ingredients and a light but flavorful lemon vinaigrette. The vinaigrette is made even better by using Meyer lemons, just coming into peak season.

Here I go on about celery again. Celery adds an essential textural crunch to this dish, and a bit of delicious freshness that you will welcome to your winter plate. I view this as this as a subtle necessity.

In the extraordinary Pacific Northwest food playground we have easy access to an array of cultivated and wild mushrooms. One trial of this recipe I used a shiitake-only approach. Another trial used a melange of chestnut, oyster, shiitake, and crimini mushrooms. I loved it both ways. If you can only access white buttons or brown criminis, please use them! Your dish will be as delicious as ever.

You have a lot of running room when it comes to the grain you use in your roasted mushroom salad. I used Purple Valley Barley, an organic product from my local Lonesome Whistle Farm. Lonesome Whistle also carries wheat berries, emmer (a farro) and oat groats that would be perfect. If you are new to this type of thing and eat gluten, I suggest starting with pearled barley, or just jump right in and try one of the above grains. If you eat gluten-free, give buckwheat groats or brown rice a try.

What Wine Should I Serve with Roasted Mushroom, Grain, and Spinach Salad?

2013 Artisanal Wine Cellars Oregon Pinot Noir Dukes Family Vineyards, Eola-Amity Hills.

I started off suggesting a mushroom, warm grain, and spinach salad as a detoxifying healthy choice, so maybe through the holidays consider a tonic of pomegranate juice and sparkling water? Or not! I highly suggest the Artisanal Wine Cellars 2015 Dukes Family Vineyard Pinot Noir. Tom and Patty Feller, and their daughter, Mia, are a family operation dedicated to handcrafted expressive wines. The grapes in this bottle were grown by Pat and Jackie Dukes of Dukes Family Vineyard. We view the Artisanal's Pinot Noirs to be beautiful wines at incredible values.

Other Holiday Self-Care Recipe Ideas

Humble Pasta with Beans + Mushrooms: Get the Recipe
Healing Chickpea + Orzo Bowl in Ginger Broth: Get the Recipe
Deconstructed Borscht Bowl: Get the Recipe

Roasted Mushroom, Grain, and Spinach Salad

Course: Main Dish, Quick + Easy, Salad, Side Dish
Cuisine: Pacific Northwest
Dietary: Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Vegan
Preparation: Fast + Easy, Roasting
Prep Time: 40 minutes
Servings: 4
Roasted mushrooms, warm chewy grain, and fresh spinach dressed in the best ever lemon vinaigrette. This fantastic fast and easy layered salad is hearty enough for satisfying cool weather meals, light enough to counterbalance seasonal feasts and spurges.
Print Recipe

Ingredients

  • lb. mushrooms of your choice, singularly or in combination crimini, shiitake, chestnut, chanterelle, hedgehog, button, etc.
  • 5 stalks celery, and leaves if your head has them
  • 1 cup whole grain of your choice, prepared according to package directions and kept warm* barley; emmer, spelt, or einkorn farro; wheat berries; oat or buckwheat groats; brown, black, purple, red, or wild rice, etc.
  • 8-10 oz. fresh baby spinach
  • lemon vinaigrette, recipe below
  • zest of 2 lemons, in strips

Best Ever Lemon Vinaigrette

  • ½ cup lemon juice, Meyer lemon preferred, zested first about 2 large lemons
  • 2 cloves garlic, pressed or very finely minced
  • 1 shallot, finely minced
  • tsp. maple syrup
  • salt and pepper to taste

Instructions

  • Preheat the oven to 400° convection. Line a baking sheet with foil and spray it with oil or non-stick spray.
  • Begin cooking your chosen grain according to package directions. (For example, quick-cooking par cooked farro from Trader Joes takes 10 minutes to cook; unhulled barley takes up to 40 minutes.) Once it is cooked, keep it warm while the other steps come together.
  • Prepare the Best Ever Lemon Vinaigrette, recipe below.
  • Wipe mushrooms clean and trim them if necessary. If you are using shiitakes, remove the stems. Leave the small ones whole, cut the medium-sized ones in half, and the largest ones into quarters for similarly sized pieces that will roast at the same rate. Place them in a heap on the prepared baking sheet. Spoon about ¼ of the lemon vinaigrette over the mushrooms. Use your hands to toss the mushrooms in the vinaigrette, coating each piece lightly and evenly. Spread the mushroom pieces out on the pan, and place in the oven. Roast for 12 minutes, remove from the oven and stir. Spread them out again and roast them for another 10 minutes or so until they are deeply colored and their juices have almost evaporated. Don't leave them much longer than this or they will lose their tenderness.
  • While the mushrooms are roasting, thinly slice the celery and set aside. When the grains are cooked and drained, stir in ¼ of the vinaigrette and continue to keep gently warm. Place the spinach on the platter or individual plates.
  • When the mushrooms are done roasting, add the sliced celery and give it a good toss. Spoon the dressed grains in the center of the plate, and top with the mushroom/celery mixture. Drizzle a little more of the vinaigrette over the layered salad.** Garnish with strips of lemon zest, which are not only eye-catching, but add a delicious flavor note. Serve while warm.

Make the Best Ever Lemon Vinaigrette

  • Combine all ingredients on a pint-sized jar with a tight fitting lid. Shake until the salt and maple syrup are dissolved. Shake before each use.

Notes

*I've made this recipe using organic locally-grown barley, with buckwheat groats, and with a package of "10-Minute Farro" sometimes found at Trader Joes. Follow the package directions for any grain you use for both serving size and cooking times. 
**You will have a little of the vinaigrette left over. Don't be sad about this-- use it on your next kale or lettuce salad, on top of baked or broiled fish, or to dress a pan of roasted vegetables. 
When Meyer lemons are in season, be sure to use them. The typical Eureka or Lisbon lemons are wonderful, too, but Meyers offer a step up in flavor.
I recently found that the water that remains when cooking whole-grain barley is delicious as a sipper. Cook the barley "pasta-style" floating freely in a pot of water, and reserve the water. It's as tasty as any stock, and can be used as a soup base or warming cup. 
This recipe is easily halved and easily doubled. If you double it, use two sheet pans to roast the larger amount of mushrooms. 
 
Savory Pumpkin Bread Pudding in a casserole dish
Bread turns golden as it soaks up the pumpkin-based custard.

Pumpkin can't seem to get away from the use of sugar and cinnamon-y pumpkin pie spices that relegate it to the sweets table. This Savory Pumpkin Bread Pudding-- with things like onions and herbs-- opens a whole new world of pumpkin possibilities.

Here, the dusky earthiness of pumpkin is the perfect match to lots of herbs, mushrooms, and two cheeses in the recipe. Think of it like a cheesy stuffing baked outside the bird, or like a strata.

Savory Pumpkin Bread Pudding Brings People Together

woman serving savory pumpkin bread pudding from baking dish.

The people who gather at my table represent a wide range of dietary needs and preferences and, if you live in America in 2021, this is likely the case for you, too. This bread pudding is easily modified to meet the challenges of nourishing a dietarily diverse crowd. And the challenges of the cook organizing meals for them!

Having dishes on the table that respect everyone's needs can be a challenge that you likely know all too well. Above all, it is important to me that there be food that all my beloveds can share. I want no one to feel left out when the oohs and ahhs start happening!

This Savory Pumpkin Bread Pudding serves as a hearty main course for non-meat-eaters, and a tasty side dish for meat-eaters. Tailor it to your crowd by trading plant milk for dairy milk, and non-dairy cheese for the Parmesan and Fontina. Gluten-free bread is an easy swap that everyone will enjoy. However, egg substitutes have not been tested in this recipe.

Savory Pumpkim Bread Pudding in a baking dish.

Making the Savory Pumpkin Bread Pudding

Firstly, start with an artisan-style bread with lots of bubbles and holes in the crumb that create cozy spaces for the eggy pumpkin custard to rest. Day-old bread is even better, because it will soak up the custard best and bake up with a more firm sliceable texture.

After that, making pumpkin puree from scratch is really easy in an Instant Pot. Try making a batch or two to freeze and have on hand for all your pumpkin cooking and baking. The convenience of canned pumpkin is great, but there is a quality trade-off.

Click here for link to a Facebook Live video of me explaining the easy process of making pumpkin puree from scratch.

Ingredients needed for Savory Pumpkin Bread Pudding.
Things you'll need to make a Savory Pumpkin Bread Pudding of your own.

The make-ahead nature of Savory Pumpkin Bread Pudding makes it a great addition to your Thanksgiving table, or any time. Assemble the bread pudding the day before you need it, then baked it off on serving day. I hope you enjoy having pumpin in this savory way!

Other Savory Pumpkin Recipes:

Pumpkin Black Bean Soup

Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts

Savory Pumpkin Bread Pudding in a casserole dish

Savory Pumpkin Bread Pudding

Course: Main Dish, Side Dish
Cuisine: Pacific Northwest
Season: Bounty (August - October), Mist (November - March)
Dietary: Dairy-Free, Nut-Free
Preparation: Casserole
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 8
Maximize pumpkin's savory notes with a hearty bread pudding filled with aromatics, herbs, and mushrooms.
Print Recipe

Ingredients

  • 2 cups pumpkin puree, made from scratch or canned See link for video tutorial on making your own in the Instant Pot.
  • 6 large eggs
  • 3 cups milk or your favorite non-dairy milk
  • 2 cups finely grated parmesan, divided (about 6 ounces) for dairy-free option, replace this with 2 Tablespoons nutritional yeast
  • 1 teaspoon grated or ground nutmeg
  • 1 pound artisan-style bread (the holes and bubbles capture the custard nicely, and stale bread is best) baguette, boule, pugliese, etc.
  • 2 tablespoons olive oil (for dairy-free version) or butter
  • 2 medium onions, in about 1/4" dice
  • 2 cups celery stalk and leaves, sliced about 1/4" thick
  • 1 pound mushrooms, slices about 1/4" thick
  • 4-6 cloves garlic, finely minced
  • 1 small bunch lacinato kale, sliced about 1/4" thick, and roughly chopped through
  • 3 teaspoons fresh thyme, leaves removed from their stems or 1 teaspoon ground dried thyme
  • 1 teaspoon fresh sage leaves, very finely minced or 1/2 teaspoon ground dried sage
  • 8 ounces fontina cheese, diced into about 1/4" cubes for dairy-free version, omit or replace with a firm dairy-free melting cheese
  • salt and pepper to taste

Instructions

  • Oil a deep 9" x 13" baking dish or casserole. Preheat the oven to 350°.
  • Wash and dice the onion, celery, mushrooms, kale, and herbs. Dice the fontina and finely grate the Parmesan. Set aside.
  • Make a custard by first whisking the pumpkin puree and eggs together, then slowing whisking in the milk to combine. Add in about ¾ cup of the Parmesan, the nutmeg, 1 teaspoon salt, and freshly ground black pepper to taste. Set aside.
  • In a large skillet set over medium-high heat, add half the olive oil or butter. Add the onions and celery and sauted, stirring frequently, until the onions become translucent and soft without browning, about 5-7 minutes. While the onions are softening, in your largest mixing bowl, use your fingers to tear the bread into bite-sized chunks. Remove the crust only if it is especially thick and tough, otherwise include it. Lightly salt the bread and toss it.
  • When the onions and celery are tender, add them to the bread. Heat the rest of the olive oil or butter in the skillet and sauted the mushrooms until they have released some of their moisture and are beginning to brown, about 5-7 minutes. Add in the garlic, kale and ½ teaspoon or so of salt and a generous amount of pepper and sauted another 2-3 minutes until the kale has softened a little and the mushrooms are well-browned. Add them to the bread and onion mixture in the large bowl. Add the diced fontina if using, and give the ingredients in the bowl a good toss.
  • Pour the reserved pumpkin custard mixture over the bread and vegetables and gently stir with a rubber spatula, scraping down the sides and bringing the ingredients up from the bottom to evenly coat them with the custard mixture. Tip it out into the prepared baking pan.
  • Cover the dish tightly with foil. Bake for 45 minutes, remove the dish from the oven and remove the foil. Sprinkle the remaining Parmesan over the top, and bake for another 15 minutes until the cheese is browned and bubbling. Remove from the oven and allow to set for 10 minutes before serving. The pieces cut nicely into squares like lasagne, or can be spooned out with a large spoon.

Notes

Make It Your Own:
Add chunks of squash or pumpkin, use mustard greens or chard instead of the kale, try different cheeses and herbs. Follow your heart and use what you have!

Top down shot of wood platter with black beluga lentils, grilled nectarine halves, and white burrata dressed in vinaigrette.
Beautiful Black Beluga Lentil, Grilled Nectarine + Burrata Salad

I've been experimenting with the design Rule of Threes in my cooking. Used in graphic design, interior design, and fashion-- really anywhere design concepts are applied-- the principle is that things arranged in groups of three are more appealing, evocative, and satisfying.

Long ago, it is said, Nordstrom sales associates were required to dress this way-- skirt, blouse, sweater; slacks, shirt, vest; dress, boots, scarf, etc. Accessories were the grace notes added to the rule of threes formula. I've begun to think this is true for the food on a plate as well.

Not only does this method of cooking work from a taste and visual point of view, but it is actually pretty easy to pull together a dynamic dish using this concept.

beluga lentil, grilled nectarine, and burrata salad arranged on an orange plate.

Beluga Lentil, Grilled Nectarine + Burrata Salad

In this 30-minute dish the triad of warm earthy lentils, smoky-sweet nectarines, and cool creamy burrata is more than the sum of its parts. Each of the parts requires very little or no preparation. The simple vinaigrette acts like the jewelry that ties the whole ensemble together.

The rule of threes concept worked perfectly in this recent red pepper, white bean, and feta recipe, too. The smoky bright red peppers, the earthy light white beans, and sharp tangy feta create a synergy that is tied together with a crown of herb sauce. Magnificent, yet simple.

Mise en place of ingredients for the beluga lentil, grilled nectarine, and burrata salad.

It only looks challenging! Make Beluga Lentil, Grilled Nectarine + Burrata Salad soon for an ever so delicious, beautiful, fancy-fast-easy brunch, lunch, or dinner. Make it vegan by omitting the burrata, and it is still delicious. Serve it alongside meat, or enjoy it as a vegetarian main course.

How can you use this Rule of Threes concept in your cooking and meal planning? I'd love to hear about your ideas and experiments!

Beluga Lentil, Grilled Nectarine + Burrata Salad

Course: Breakfast + Brunch, Main Dish, Quick + Easy, Salad, Side Dish
Cuisine: Pacific Northwest
Season: Bounty (August - October)
Dietary: Egg-Free, Gluten-Free, Nut-Free, Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3
This triad of earthy lentils, smoky-sweet nectarines, and creamy burrata is more than the sum of its parts. Quick to make but ever so delicious and versatile, make this soon for a fancy-easy brunch, lunch, or dinner. Make it vegan by omitting the burrata, and it's still delicious.
Print Recipe

Ingredients

For the Vinaigrette

  • 1 medium shallot finely mined
  • 1 teaspoon Dijon mustard
  • 5-6 fresh thyme branches enough to make about 2 tesaspoons leaves
  • salt + pepper about 1 teaspoon salt and pepper to taste
  • 3-4 Tablespoons vinegar white balsamic, peach, champagne, sherry, or rice vinegars all work here
  • 3-4 Tablespoons extra virgin olive oil

For the Beluga Lentil, Grilled Nectarine + Burrata Dish

  • 1 cup black Beluga lentils
  • 1 bay leaf, fresh if possible
  • 3 ripe nectarines, halved and pitted
  • 1 stalk leafy celery, leaves finely slices, stalk finely diced
  • 4 ounces burrata, drained

Instructions

First Make the Vinaigrette

  • In a small jar with a tight-fitting lid, place the minced shallot and Dijon mustard. Stir gently. Add about half of the thyme leaves stripped from the stems, salt and pepper. Cover the shallot mixture with the vinegar of your choice. Eyeballing it, add enough olive oil to double the volume in the jar, or about the same in height to the shallots and vinegar. Shake until the salt is mostly dissolved and the mustard is thoroughly incorporated. Set aside.

Now Make the Beluga Lentil, Grilled Nectarines + Burrata

  • Light or preheat your grill for a hot, direct fire/heat.
  • In a medium saucepan, place the lentils, bay leaf, a pinch of salt, and 3 1/2 cups water. Bring lentils to a boil, then reduce heat to a low simmer. Cook uncovered, stirring every 5 minutes or so, for about 20 minutes or until the lentils are al dente, but not mushy and broken. Begin chcking their doneness at the 15 minute mark.
  • While the lentils are cooking, place the halved nectarines on a preheated grill over direct heat. Oil the grates first, and place the nectarine halves cut side down. Do not move them until the 3 minute mark, and check for rich grill marks. They may need another minute or so to become deeply marked. Flip them and grill another 3 minutes until the skins have grill marks, for a total of 6-7 minutes. Don't let the nectarines overcook-- you just want them warmed through and kissed with flavor from the grill.
  • When the lentils are done, drain off any remaining liquid. Sitr in the diced celery and leaves, reserving some of the leaves for garnish. Mound this onto plates or a serving platter.
  • Arrange the nectarines on to mounded lentils. You may chose to halve some of them.
  • Place the burrata on top of the lentils. Sprinkle the remaining thyme and celery leaves over the top and serve.

Notes

This recipe serves three people as a main course, or six people as a side dish.
This salad is especially luxurious served warm, but equally delightful served chilled, especially if you need to make the components ahead of time.
Peaches would be just as lovely in this dish as the nectarines. Use what you have or prefer.
Recipe star ratings are very welcome and appreciated. Thank you for taking the time to provide your feedback this way. 
sweet corn buttermilk cake with bowl of blueberry compote

The first cake on 101-Mile Kitchen is like a country summer day on a plate. It is rustic in nature-- meaning it has textural interest and isn't overly sweet or elaborate. It is unfussy. It is flourless, therefore can be served to our gluten-sensitive beloveds. And most of all it uses fresh, seasonal, local ingredients.

A slice of Sweet Corn Buttermilk Cake with blueberry compote and whipped cream on a plate.
Sweet Corn Buttermilk Cake in a puddle of blueberry compote, with a tuft of lightly whipped cream atop.

A decade ago I played with and wrote about the magical flavor triad of sweet corn, blueberries, and buttermilk. I had two inspirations at the time. First by Claudia Fleming's sweet corn ice cream recipe from her famous out-of-print book, The Last Course, from her time as the innovative pastry chef at Grammercy Tavern in the 1990's. Tim Mazurak of the delicious blog Lottie + Doof created a blueberry galette in a cornmeal crust and served it with the same sweet corn ice cream. Swoon.

My addition of buttermilk to the corn and blueberries brought bucolic thoughts of summer full circle. I promptly forgot about this happy flavor song until now.

The Sweet Corn Buttermilk Cake

The Sweet Corn Buttermilk Cake is made with Floriani Red Flint stone-ground cornmeal from a local company, Camas Country Mill. This fantastic cornmeal and other flours, grains, and beans can be purchased at the charming Camas Country Schoolhouse Bakery and Store outside of Junction City, Oregon. Whatever brand you use, a stone-ground version is what gives this cake its particular toothsome texture.

close-up of the sweet corn buttermilk cake with a slice removed.
Flourless, moist, and tender Sweet Corn Buttermilk Cake, studded with kernels of corn, and a little cornmeal crunch

This simple cake has ingredients from the farm. Before you scoff at the idea of sweet corn in your dessert, remember that peak-season fresh sweet corn is much sweeter than zucchini, an ingredient that commonly makes its way into cakes and sweet breads.

As an aside, this flourless cake will be gluten free if your cornmeal is certified that way. The generous dose of buttermilk makes it moist, tender, and subliminally tangy.

The recipe makes enough batter for one 8" round or 8" square cake. The former will result in a taller cake, the latter a shorter cake that will bake more quickly. It also makes two perfectly tall 6" round cakes. As a household of two, six-inchers are my frequent choice. One for now, the other to be tightly wrapped and popped into the freezer for impromptu company or when the dessert mood strikes.

Be sure and view this short video tutorial for how to tip a cake out of its pan without it falling apart. If you're not familiar with the technique you may find it helpful.

sweet corn buttermilk cakes in their pans.
Sweet Corn Buttermilk Cakes, ready to be tipped out of their pans.

About homemade cakes in general: Please take the time to bring butter, eggs, and milk or buttermilk to room temperature. This is critical to achieving a good emulsion. If you've ever made a cake batter that turned curdly part way through, it is because cold ingredients just cannot emulsify. Your butter may get nice and fluffy, but plop a cold egg into it and it will seize back up into tiny bits rather than become one with the egg. The same goes for the milk or buttermilk you may add. Temperature matters!

The Blueberry Compote

A bowl of blueberry sauce being spooned.
Blueberry Compote

One fanciful learning I've had this summer is to use berry-flavored vinegar in place of lemon juice in berry desserts. Berries often need a little acid to brighten them up and to balance their sweetness. The typical remedy is lemon juice. In several trials I've found that replacing lemon juice with berry vinegar gives the same lift while amplifying the berry flavor. Either works just fine in this recipe. Use what you have.

This Blueberry Compote recipe makes a lot. It can easily be halved, but it is so wonderful on pancakes, waffles, and vanilla (or sweet corn) ice cream. Don't cut yourself short.

The ingredients for the sweet corn buttermilk cake on a platter.
Things you'll need for the cake
sweet corn buttermilk cake with bowl of blueberry compote

Sweet Corn Buttermilk Cake + Blueberry Compote

Course: Breakfast + Brunch, Dessert
Season: Bounty (August - October), Evergreen (April - July)
Dietary: Gluten-Free
Preparation: Baking
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 10
The magical trio-- sweet corn, blueberries, and buttermilk-- come together in this summery dessert. Rustic yet special, it makes a great summer gathering dessert and an indulgent breakfast the next morning.
Print Recipe

Ingredients

Sweet Corn Buttermilk Cake

  • cups stone-ground cornmeal (not corn flour) I use Floriani Red Flint Cornmeal from Camas Country Mill
  • 1 cup almond flour, finely ground
  • tsp. baking powder
  • 1 tsp. salt
  • ½ cup unsalted butter (1 cube), room temperature
  • ¾ cup sugar
  • 3 Tbsp. blackstrap or dark molasses
  • 3 large eggs, room temperature
  • 1 tsp. pure vanilla
  • 1-2 cups sweet corn kernels, cut from cob
  • 1 cup buttermilk, room temperature

Blueberry Compote

  • 4 cups blueberries, fresh or frozen
  • 1 cup sugar
  • ¼ cup + 2 Tbsp. water, separated
  • 2 Tbsp. cornstarch
  • 3 Tbsp. lemon juice or berry vinegar

Instructions

Sweet Corn Buttermilk Cake

  • Preheat the oven to 350°. Generously butter two 6" round cake pans or one 8" round cakepan, and generously dust the pans with cornmeal.
  • In a medium bowl, mix the stone ground cornmeal, almond flour, baking powder, and salt. Set aside.
  • Using a stand or handheld mixer, beat butter to smooth it out. Gradually add the sugar, ¼ cup at a time, and continue beating until the mixture as paled in color and is light and fluffy. Add the molasses and beat until thoroughly incorporated into the butter mixture. Scrape down the sides of your mixing bowl several times during this step.
  • Add the eggs, one at a time and beating well after each one. Add the vanilla. Gradually add the buttermilk a little at a time to avoid it splashing out, and to keep the mixture emulsified. If the mixture breaks/curdles during this step, stop adding ingredients and turn your mixer to high speed for a minute or two. If the ingredients are room temperature, that should bring it back together. Scrape down the sides of your mixing bowl several times during this step.
  • Gently add the dry ingredients, again scraping down the sides of your mixing bowl several times during this step, until the cake batter is well combined.
  • If you are using two 6" pans, evenly divide the batter between them, or if you are using the 8" pan fill it with all the batter. Bake 20-25 minutes, until the center is set and a knife point or bamboo stick cake tester comes out almost clean. The center will feel puffy and springy when lightly tapped.
  • Allow the cake to cool in the pans for 15-20 minutes before removing the cake from the pans, and allow them to cool completely on a cooling rack.
  • Serve individual slices on a puddle of Blueberry Compote and a top with a tuft of lightly whipped cream, or if using the cake all at once, place the cake on a serving plate atop a puddle of Blueberry Sauce, top with a billow of lightly whipped cream, and pass a bowl of Blueberry Compote to your guests to serve themselves more.

Blueberry Compote

  • Place blueberries, sugar, and 1/4 cup water in a medium saucepan.
  • Bring to a boil, and reduce heat to medium low. Cook for 3-4 minutes, stirring frequently, until the berries have turned from dusky blue to deep purple, and some of them have started to pop open.
  • Combine the cornstarch and 2Tbsp. water in a small bowl. While constantly stirring, quickly and thoroughly stir the cornstarch mixture into the blueberries. Return to a boil for one minute.
  • Stir in the lemon juice or berry vinegar. Allow to cool.
  • Store in the refrigerator until using. You can easily cut this recipe in half, but you'll love having extra sauce for pancakes, waffles, and ice cream!

Three years ago my beloved and I bought our forever home. We'd come together later in life and it took us a while to figure out where and how to live in a way that meets both of our needs. For ten years we searched to find this place we both love and have made our home.

Our sweet forever home visually melts into the backdrop of a 260+ acre forest that also backs the properties of our two neighbors. We have loved the forest for all it gives. Birdsong, shade, the ever-present rustling of the treetops, the pure fresh earthy scent that's especially noticeable in the early mornings, and the creaks and howls that call from it after dark.

Three dishes of Douglas fir tip sorbet.

Beginning Tuesday, as happens in Oregon, the crop of timber-- the entire forest-- will be harvested. By September what once was a Douglas Fir forest will be three new homesites. We knew this would happen one day. We just liked to think that one day was 20 years from now.

I am heartbroken.

My husband, who has had something grumbly to say about every clear-cut we've ever driven by, has nobly risen to reframe the situation as our "view expansion and sunset enhancement opportunity." His forward lean and courage is beautiful.

I fleetingly think of changing my name to Butterfly and chaining myself to a tree. Instead I just weep.

Douglas Fir tip sorbet

Our dear neighbors with whom we have shared the glories of this forest gathered this weekend to pay homage to the lush, oxygen-scrubbing, interconnected organism we've enjoyed and appreciated. A wake of sorts. Poetry was recited, a tear or two was shed, and we laughed and shared community lore. My hurting heart considered serving Funeral Potatoes but I refrained.

What does one serve on the occasion of a forest being cut down?

We ate from the forest, that's what we did.

Fir tip sorbet in a glass

Douglas Fir Tip Sorbet or Granita

Course: Dessert
Cuisine: Pacific Northwest
Season: Evergreen (April - July)
Dietary: Dairy-Free, Egg-Free, Gluten-Free, Vegan
Prep Time: 35 minutes
Chill Time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 12
How does one eat a forest? One little bite of fir tip sorbet at a time! A little resiny and a little limey, this refreshing sorbet or granita makes a wonderful dessert with a hazelnut cookie, or a fantastic palate cleanser between courses. Forage away!
Print Recipe

Equipment

  • Ice Cream Maker/Freezer (optional)

Ingredients

  • cups water, divided
  • cups white sugar
  • ½ lime, zested
  • cups fir tips, packed
  • 1 cup fresh lime juice (about 6 larger limes)
  • ½ cup fresh lemon juice (about 4 medium lemons)
  • 3 Tbsp. Douglas Fir Brandy, champagne, or vodka*

Instructions

  • In a small saucepan combine 2 cups of water, sugar, zest of ½ lime, packed fir tips. Heat, stirring frequently, until the sugar is completely dissolved. Put a lid on the pan and remove from heat. Allow the mixture to sit for 30 minutes. Strain the mixture into an 8-cup measuring cup or mixing bowl.
  • Squeeze the lime and lemon juices. Add the remaining 2½ cups of water and the juices to the strained sugar mixture. Stir in the Douglas Fir brandy, champagne, or vodka. Cover, and chill in the refrigerator 2 hours or overnight.**
  • For sorbet, freeze according to ice cream maker manufacturers instructions. Serve immediately for slushier soft-serve, or harden in the freezer for two hours for scoopable sorbet.

Notes

*If you make the icy granita version, increase the brandy, champagne, or vodka to 4 Tablespoons.
**If you are making icy granita, skip the chilling step and pour the mixture into a large flat plastic container with lid and place in the freezer. Freeze for at least four hours, scraping every hour or so with a fork to break up chunks and create the fluffy "snow-cone" texture. To serve, rake through the frozen mixture again with a fork to create the fluffy icy texture and serve.

Other Ways to Eat a Forest

Douglas Fir Fettucine Alfredo and another beautiful sad story.

Douglas Fir Shortbread and Healing Conifer Tea from The View From Great Island

Douglas Fir Roasted Amarosa Potatoes Hasselback Style

hazelnut cookies on chair in field

I have a strong difference of opinion with myself. Brightly colored vibrant foods are my first choices. The more colors in the market basket or on a plate the better. The oranges and greens, reds and purples, and occasional black foods make me salivate just to look at.

hazelnut meringue cookies on a baking sheet

Yet when it comes to desserts, I'm drawn to the modest beiges, creamy whites, and browns of all shades. My affinity is for rustic, crumbly sweets that out-perform their appearances. There is a place for sprinkles and colorful frosting and fancy flourishes, but for day-to-day desserts the homier the better.

Hazelnut Meringue Cookies

Oregonians are rightfully proud of our home-grown hazelnuts, with 99% of U. S. hazelnuts grown right here in the Willamette Valley. This fast and simple four-ingredient recipe (five if you use the optional almond extract) features them like the heroes they are.

Nutty meringue cookies have been around for decades. The difference here is that I've developed this recipe to feature as much hazelnut flavor and texture as the egg white meringue will hold. Don't let this quiet beige cookie fool you-- they pack in a lot of hazelnut along with their very pleasant crispy and chewy texture.

measuring cup filled with hazelnuts

Hazelnut Meringue Cookies are terrific served with summer fruit platters, any kind of fruit, chocolate, or caramel ice creams or sorbets, (like my Strawberry Sorbet and DF Ice Cream duo!) They are also delicious as a coffee or tea break treat.

The recipe contains no gluten, no grain, and no additional fat besides that which is natural to the nuts.

If you like this and other 101-Mile Kitchen posts, please share on Facebook and Instagram!

ingredients for hazelnut meringue cookies
hazelnut meringue cookies on a plate

Chewy Hazelnut Meringue Cookies

Course: Dessert
Cuisine: French, Pacific Northwest
Season: Bounty (August - October), Evergreen (April - July), Mist (November - March)
Dietary: Dairy-Free, Gluten-Free
Preparation: Baking
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 30 cookies
Five handy ingredients come together fast and easy for these delicious chewy cookies. Perfect with coffee or tea, and especially nice alongside a dish of your favorite ice cream for a simple dessert.
Print Recipe

Ingredients

Instructions

  • Preheat oven to 350°. Line two baking sheets with parchment or non-stick baking mats.
  • Finely chop hazelnuts in a food processor or by hand, if using whole. Set aside.
  • In an upright mixer or using a hand mixer, begin whipping egg whites on medium speed. As they begin to get bubbly and foamy, add in the extracts and salt. Increase mixer speed to high and continue beating until eggs white turn solid white. Begin adding sugar in, one Tablespoon at a time in fairly quick succession, until all the sugar is added.
  • Continue whipping egg whites until they are very stiff and hold stiff peaks, and the sugar is completely dissolved into them. (Rub a little of the mixture between your fingers to feel if the sugar is dissolved.
  • Using a spatula, gently but thoroughly fold the hazelnuts into the egg whites in three batches. The mixture will become a little stiff at the end-- that's OK.
  • Using a one Tablespoon scoop or spoon, drop the batter into the baking sheets. With lightly damp fingers, gently pat the tops of the cookies down. (They will not spread as they bake.) Bake for 12-15 minutes until golden around the edges and on the bottom. Cool on baking sheets.
  • These will keep in a sealed container for several days, and freeze well.

Notes

Make It Your Own:
This recipe works well with chopped walnuts and almond, too!
If you like your cookie a bit chewier, add 1/4 cup less nuts to the whipped egg whites. 

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Welcome!

Photo of 101-Mile Kitchen blog owner.

You’re in the right place!  I’m Pam Spettel, home cooking expert and guide, and I’m here to show you how to break up with cooking and hospitality anxiety, learn how to use recipes as guides rather than strict rules, and let your cooking intuition and confidence soar.

Superpower: Dreaming up recipes that work, serving them to my friends and family, and writing little stories about how cooking them well is the same as loving well.

Inspiration: Ingredients! The fresh, colorful, fragrant, local, seasonal ingredients found in the Pacific Northwest are my creative medium.

Heroes: Local food and wine producers– the people who keep me, my family, and our community nourished and happy.

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