1405 SW Vermont St.
Portland OR 97219
United States



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Potato-Black Radish soup

Sarah West

4-5 medium sized potatoes, chopped in cubes
half of a big black radish, thinly sliced
1 big yellow onion, chopped
some garlic, minced
olive oil
about a glass of white wine
enough vegetable or chicken broth to cover while simmering
sour cream (optional)

Heat the olive oil, sauté onions and garlic. Add the potatoes and stir on medium heat. Add white wine and after it evaporated cover the potatoes with a fair amount of broth. Cover with a lid and let cook on medium heat. When the potatoes are almost done, add the black radish and cook for a short time until tender. Purée and season with salt and pepper. Serve with some sour cream (optional).

recipe from shopper Myrtha Zierock Foradori

Wilted Escarole Salad

Sarah West


1 lb. escarole (about one head)
3 T chopped shallot
3 T olive oil
1 T balsamic vinegar
~ salt
~ pepper
2 slices bacon, cooked and broken into bits (optional)


  1. Wash the escarole, dry and tear into bite size pieces.
  2. Heat oil in a large saute pan over medium heat, add the shallot, and cook until the onion is softened. Add the escarole and saute for a minute or two. Add vinegar, cover pan and remove from heat.
  3. Remove lid after a few minutes. The escarole should be wilted but still bright in color. Place escarole into a serving bowl. Add the bacon (optional), salt and pepper to taste and toss. Serve warm.

 Note: You can add toasted walnuts or hazelnuts as well.

Greek Salad

Sarah West

1 large or 2 medium tomatoes (approx. 1 lb), chopped into large chunks
1 medium cucumber, sliced
1 small sweet onion, thinly sliced
¾ cup cubed feta cheese
½ teaspoon fresh oregano (or marjoram)
~ olive oil
~ salt
~ pepper

Combine the tomatoes, cucumbers, onion and oregano into a serving bowl. Drizzle a little olive oil over the vegetables. Toss, add the feta, toss again briefly. Season with salt and pepper to taste. Serve.