Savories

Simple and delicious, our recipe for sautéed broccolini with a touch of ginger, garlic, crushed chiles and gluten-free tamari is a versatile vegetable side dish to serve with any main course.

This amazing Spanish seafood stew tastes fantastic because of several surprising ingredients, starting with Castelvetrano olives, chopped almonds, and a bit of cured serrano ham.

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.

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.

If you haven’t tried it before, burrata is a buttery, soft mozzarella ball filled with velvety stracciatella (little shreds) – an incredible delicacy, especially when served at the peak of tomato season.

Pico de gallo, that classic mixture of tomatoes, onions, garlic and serrano chiles, dresses up a variety of grilled foods for summer feasts. It’s also a great dip for chips. We’ve added four variations to spice things up.

Oregon Bay shrimp is always a favorite treat. When mixed with melon and chiles, served in warm grilled avocados, it becomes a truly special summer meal.

Pasticcio di Dante, also called Dante’s Fine Little Mess, is a flavorful combination of bell peppers, garlic, capers, anchovies and parsley.

Our spicy and fragrant tomato-based sauce is the perfect accompaniment for fresh halibut fillets. The sauce can be made a few days ahead.

The Niçoise salad may have originated more than 100 years ago, but our updated sheet pan approach to the classic pairing of fish, artichokes, potatoes, asparagus and olives is the perfect answer for a delicious roasted meal that’s right for any occasion.