While the Northwest’s sweltering heat domes may have receded, we’ve still got several weeks of summer weather ahead of us. Portland’s farmers’ markets are exploding with peak season produce, we’ve got wine in the fridge, and our outdoor tables are still set for al fresco dining. In an effort to help you take advantage of these downright pleasant late-summer evenings, we thought we’d round up a few of our favorite summer recipes.
We like to cook a little extra when we make rice, and rice salad is where we use it the most. This version varies from the classic Italian approach of pickled things and cured pork by taking advantage of the delicious cucumbers we’ve got this time of year.
Cook Shishitos like Padróns, in a hot skillet, slicked with extra virgin oil. They’re delicious with nothing more than a sprinkle of flor de sal, but this simple sauce, inspired by one served at Portland’s Bamboo Sushi, makes them even more delicious. You can (and should) double or triple the sauce recipe since it makes anything taste good.
Both peaches and tomatoes are in their prime right now, and adding the stone fruit to the gazpacho adds a hint of sweetness. This recipe will make a full blender, about 3 servings, and it should always be served in a glass.
It starts with chickpeas cooked with garlic and chile, so start the day before you plan to serve it. The cooked beans are combined with green beans and sweet peppers, both in season now and at their peak of flavor. An herby dressing ties everything together, and options for making the salad a main dish include tinned fish and egg.
Jenné Claiborne grew up eating classic southern food in Atlanta, and she recreates those flavors using fresh vegetables and whole grains in her 2018 book, Sweet Potato Soul: 100 Easy Vegan Recipes for the Southern Flavors of Smoke, Sugar, Spice, and Soul. Claiborne writes about the African roots of soul food, as well as its traditional reliance on a variety of leafy greens, root vegetables, and a variety of grains. Adapted from her blog, also called Sweet Potato Soul, this salad is sweet, spicy, and full of umami.
Following recent CDC recommendations, we’re making some changes to our event schedule. Going forward, all events will be hosted outside, and we encourage mask-wearing and social distancing when not actively eating or drinking. We hope to see you there!
Orange wine? Vertical tastings? Library selections? What does it all mean?! Join us to celebrate Cutter Cascadia’s newest release, the beloved Heavy Water, and find out! Winemaker Michael Garafolo will be on hand pouring tastes from his private stash of library wines, secret magnums, and current vintages so you can see and taste for yourself the difference a year makes. Our buddies AstralPDX and Fulamingo will be popping up with tasty bites, and the whole thing should be quite the parking lot party.
Beloved local clay genius Dina No is cleaning out 2 years worth of studio seconds, one-offs, and production samples before going on hiatus, and we’ll have it ALL at Wellspent Market! If you know No, then you know this event is not to be missed! This will be the one and only time Dina does a blowout sale like this, and it will NOT be online, so come early or don’t come at all… this will sell out faster than you think.
Our favorite local winemaking team, Melaney & Malia of Landmass, will be hanging out, pouring tastes, and explaining how it is they fit all that liquid magic into those stunning bottles. Taste through their entire portfolio of still and sparkling wines, learn about what makes this part of the country such a dynamic winemaking region, and begin to understand the mysteries of terroir. Landmass makes the wines, Wellspent makes the snacks, and everybody wins! Not to be missed!
