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Bend Power Bowl
Oregon’s breathtaking beauty and geography lay the ground for its world-class farms and artisans. As the seasons change, the crops follow, but fortunately, our favorite foods are readily available year-round! Local staple crops including huckleberries, hazelnuts, and apples create a harmonious melody of seasonal joy. The Farmstand’s crisp and hearty lettuces are just what this salad needs to hold up against Roque Creamery’s robustly rich Smokey Blue. There are few activities more picturesque than Autumn leaf-peeping in the Pacific Northwest, and this bowl aims to take you there—with or without hiking boots.
Featured Seedlings
Last chance
Ingredients
- 2 c dappled butter lettuce, cut into 1" strips
- 2 c baby lettuce mix, cut into 1" strips
- 2 c classic butter lettuce, cut into 1" strips
- 2 c arugula
- 1 tsp thyme, finely chopped
- 1 tsp oregano, finely chopped
- 2 c prepared quinoa (or 2/3 c raw quinoa, cooked per package instructions)
- 2 honeycrisp apple, core removed and medium diced
- 4 ounces Rogue Creamery Smokey Blue
- 2 Tbsp local raw honey
- 2 Tbsp toasted hazelnut oil
- 2 Tbsp wild huckleberry balsamic vinegar (plus more to drizzle)
- to taste salt and pepper
Instructions
Step 1
In a large mixing bowl, gently mix all ingredients except for blue cheese and thyme.
Step 2
Season to taste with salt and pepper. Add more oil or vinegar if desired.
Step 3
Divide amongst four plates. Finish each salad with approx. 1 ounce of crumbled blue cheese, ¼ teaspoon thyme, and a drizzle of balsamic.