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  • SHOP – ORegon WINE MONTH SALE
    • Featured Products
    • Wine
    • Olive Oil
    • Vinegar
    • Salts & Herbs
    • Body Care
    • Gift Boxes
    • Specialty Goods
    • Digital Gift Card
    • Wholesale
    • Corporate Orders
  • Visit
    • Reservations
    • The Farm Shop
    • Olive Trees & Nursery
    • Olive Mill
    • Wine Tasting Room
    • Estate Gardens
    • Accommodations
    • Contact & Hours
    • Experiences
    • Farm History & Sustainability
    • FAQs
  • Workshops & Events
  • Recipe Box
  • Subscription
  • Club
Spring Asparagus & Fennel Risotto

RECIPE BOX

ALL RECIPES

Culinary Partnership ProgramCategories
All CategoriesBeveragesBreakfast & Brunch  Culinary Partnership ProgramDessertsEntreesQuick & EasyRecipesSalads & DressingsSnacks & AppetizersSoups & Side DishesThe Durant Mother Sauces
Crispy Gnocchi with Pancetta, Fried Sage & Olio Nuovo / Soup Meets Soul
Pesto Salmon / Kenai-Red Fish Co.
Baked Feta with Za’atar Garlic & Olives / Portland Salt Co.
Whiskey Smoked Ghost Roasted Vegetables With Spicy Tahini Dipping Sauce / Marshall’s Haute Sauce
Chanterelle Grilled Cheese + Chilled Tomato Soup / Herbfarm
Albacore Confit Salad / Humble Spirit
Cherry-Olive Oil Polenta Cake / Chef Vitaly Paley
Bagna Cauda / Tercet
Spring Fett’unta with Fresh Sheep’s Cheese, Snap Peas & Strawberries / Tournant
Sauce Gribiche / Durant Culinary Directors, Chefs Eric Bartle & Sara Kundelius
Olive Oil Poached Shrimp & Whipped Feta Flatbread / Chef Andre Uribe
TORTILLA ESPAÑOLA CON CHISTORRA / Katie Button
Rosemary Focaccia Bread / Joel Palmer House
Olive Oil Poached Wild Halibut / Stephanie Inn
Potato, Leek, & Olive Oil Chowder with Olive Oil Baked Crackers / Wilderness Hunters
Heirloom Tomato & Burrata Salad / Chef Jody Kropf, Red Hills Market

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