Main Course

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

Steamer clams simmered in beer are always a favorite around here and we thought “hey, what about adding Oregon hard cider instead?” And guess what? It tastes fantastic! Especially when tossed with our Market Chorizo and served with plenty of crisp crostini to soak up all of the buttery broth.

A quick dive into deliciousness that fuses honey, ginger and a host of flavors into saucy chicken meatballs and beautiful noodles.

So fast and easy, and deeply delicious, this roasted salmon recipe lands at your table in just 30 minutes, start to finish.

Our crispy oven fried tofu tastes truly fantastic with even our toughest skeptics going back for seconds and thirds!

Our Oregon bay shrimp and chorizo enchilada casserole pairs perfectly with quick and easy Cortido, a Mexican pickled vegetable mix.

This is a delicious way to prepare fish the Mediterranean way, with a bit of spicy harissa, garlic, tomatoes and finished with a creamy, lemony tahini sauce.

This warm sandwich serves up deep flavors of summer, with lightly grilled bread dripping with pesto, layers of soft eggplant and fresh roasted peppers all topped with melted mozzarella and lots of fresh basil.

This pizza just bursts with fresh garden flavors like warm roasted bell peppers, heirloom tomatoes, minced garlic, and lots of bright basil and parsley.

Prik King is a ‘dry’ curry meaning that it doesn’t use coconut milk. It is simply Thai and True Prik-King Curry Paste, made in Portland, and hot oil to stir fry the vegetables and protein.