Cheese, Condiments and Chops - The Oregonian in 60 Seconds
by Monika Bartyzel (Subscribe to Monika Bartyzel's posts)
Posted Aug 17th 2009 12:00PM
Filed under: In Sixty Seconds
- Move over, pizza! Grilled cheese sandwiches are sent to the outdoor grill.
- Rather than spending a fortune on premade custom spreads, take a few hours and make condiments that will last a month.
- Since they're all over the farmer's market, skip ho-hum green beans in favor of haricots verts.
- Those super-huge summer zucchinis make great relish.
- Wine picks: The Westrey "Willamette Valley" 2008 Pinot Gris is a notable find, and as is the 2007 Chinon Domaine Jean-Maurice Raffault.
- In this week's On Our Desk, the Oregonian likes the "Adaptable Feast" for vegetarians and meat-eaters alike, and loves the secrets of "Mother's Best."
- Recipes: Pork Chops with Blueberry-Ginger Relish and Stuffed Baby Eggplant with Bulgur, Feta, and Pine Nuts.
Tags: condiments, grilled cheese, GrilledCheese, haricot vert, HaricotVert, The Oregonian, TheOregonian, zucchini
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