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Oregon Growers & Shippers Soups and Salads
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Featuring our Marionberry Jam
Serves 4
Another easy recipe that will
wow you guests…
1. 1 large package of pre-washed
arugula.(baby spinach works great too)
2. 1 small piece of blue cheese – I like Oregon
Blue available in the cheese department
3. 1 jar Oregon Growers and Shippers Marionberry
Jam
4. 8 Tbls Extra Virgin Olive oil
5. 3 Tbls Red vine vinegar
6. Black Pepper
7. 1 oz. toasted walnuts (optional)
8. 1 large Serving bowl 1 small mixing bowl
• Place the vinegar and
1 heaping tablespoon of jam in the small mixing bowl
and stir with a fork or whisk.
• Slowly drizzle in the olive oil in a thin stream
stirring constantly.
• Add a few grinds of fresh pepper and set aside.
• Add the greens to the serving bowl add just
enough vinaigrette to coat the greens and toss.
• Garnish with blue cheese, walnuts and a few
more grinds of fresh pepper.
You can make the dressing ahead,
but don’t add it to the greens until you are ready
to serve.
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Featuring our Not Too Sweet Apple Butter
serves 4
This one is a bit more challenging
but taken step by step it’s easy…
1. 1 large butternut squash
2. 1 8 oz. can of chicken stock (vegetable may be substituted)
3. 1 bunch fresh thyme
4. 1 small onion - diced
5. 2 Tbls butter
6. 1 jar Oregon Growers
and Shippers Apple Butter
7. Salt and black Pepper
8. 2 Tbls Olive oil (Extra Virgin is best)
9. 1 large roasting pan
10. 1 medium stock pot
11. blender
• Preheat your oven to
375 degrees F.
• Find largest chef’s knife, cut the squash
in half lengthwise and scoop out the seeds.
• Find a roasting pan that can hold the squash
cut side down. Sprinkle the inside with salt, pepper,
and olive oil.
• Place squash cut-side down tucking a few sprigs
of thyme in the hollow space.
• Cook 45 min or until the flesh is soft.
• After 45 min - discard the thyme and scoop out
the orange flesh into a bowl.
• Get out a pot and add 1 Tbls of the butter and
the diced onions to it.
• Cook over medium low heat until the onions are
soft but not browned (3-5 min).
• Add cooked squash and chicken stock, a few more
sprigs of thyme (yes, sticks and all) and simmer for
15 minutes.
• Remove thyme sprigs – most of the leaves
will remain in the soup see – and puree in a blender
until smooth.
• Return to pot, and add remaining butter and
olive oil. Now’s the time when you can adjust
the salt and pepper –add more if you like.
To Serve – ladle 1 cup
of soup into warm bowls and garnish with a spoonful
of Oregon Growers & Shippers Apple Butter – it will melt in and give
the soup a magical flavor with hints of cinnamon and
nutmeg.
You can make this several days
ahead – just be sure to add the Apple Butter prior
to serving or it will lack the magic. |
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