Inspired by Oregon’s local bounty, from notable food artisans like Bob’s Red Mill to esteemed restaurants like Local Ocean Seafood.
Rugged coastline, lush valleys, rustic mountains, and wide-open plains―no matter where you turn, Oregon is a local-food treasure box. With history and culture aplenty, the state is also known for its trove of small farms, ranches, orchards, breweries, and artisans that supply a bountiful culinary selection. In The Oregon Farm Table Cookbook, Karista Bennett invites readers to share in this community of abundance.
With charming farm profiles and family memories created around food, this book will have readers far and wide dreaming of the Beaver State. Flavorful recipes make the most of Oregon’s famous ingredients, whether it’s Oregon Cherry and Goat Cheese Flatbread, Grilled Cheese and Dungeness Crab Salad Sandwiches, Beer Braised Pork Roast, or Hazelnut Butterscotch Chip Cookies. Bennett’s gorgeous color photography bring the flavors of these recipes to life, making this the perfect way to bring Oregon home to your kitchen, no matter where you live.
Over 100 color photographs
From the Publisher
Jammy Eggs on Toast Muffins
Preheat the oven to 375ºF.With a rolling pin, roll over each slice of bread to flatten it out and make it pliable. Brush or spray each muffin tin with butter or oil.Gently place and press a slice of flattened bread into each muffin bin. Crack an egg into each crust, sprinkle with some salt and pepper, and top with shredded cheese and sliced green onions.Place the muffin tin in the oven and bake for 12 to 15 minutes or until the eggs are done to your preference. Cooking longer will produce more of a hard-boiled egg texture.Remove the muffin tin from the oven and let the muffins cool for a few minutes. Serve with avocado slices, fresh sprouts, and dollops of sour cream or salsa.
4 slices of bread, crusts removed (white bread or sourdough works best here)
1 tablespoon unsalted butter, olive oil, or avocado oil, for greasing
Salt and pepper
½ cup shredded cheese (Cheddar or Swiss)
¼ cup sliced green onions
Avocado slices, fresh sprouts, and sour cream or salsa
The Oregon Farm Table Cookbook: 101 Homegrown Recipes from the Pacific Wonderland
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