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Karista Bennett

Chef & Food Writer

Karista

The Oregon Farm Table Cookbook

Blueberry Butter Ice Box Cake

Summer Berry Shortcake

Strawberry Cake and Saying Goodbye

Beef Kofta with Saag Aloo

Instant Pot Master Class

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A View to Delicious // Karista's Kitchen and VRAI Magazine premiere food issue Fall 2016

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Sunday musings 🧡 #oregonfarmtablecookbook #sun

Sunday musings 🧡
#oregonfarmtablecookbook
#sundaymotivation
#quoteoftheday

Does anyone else feel like it’s been the longest

Does anyone else feel like it’s been the longest week ever? 🙋‍♀️ I am so happy it’s Friday! To celebrate I’m going to take a long walk in the crisp cool air of this fine fall afternoon and then I’m going to have a seat on my comfy sofa and browse a new cookbook that came in the mail yesterday (more about this soon!) and then I’m going to make Mr. B and me a cocktail. 😉 For dinner we’re keeping it easy peasy with a fall favorite, my One Pan Spicy Maple Chicken thighs with Roasted Winter Squash and Creamy Polenta. 😊

You can find this easy and festive chicken dinner in my book, THE OREGON FARM TABLE COOKBOOK. It’s available now wherever books are sold. This delicious dish will fill your home with the comforting scent of fall and the delicious flavors of locally sourced fresh ingredients. Happy Friday! 😘🍁🎃 #oregonfarmtablecookbook #farmfood #oregonfarm #cookbook #fallfood #chickendinner

It’s Blue Cheese Day here in Oregon! Blue Cheese

It’s Blue Cheese Day here in Oregon! Blue Cheese Day was officially declared to celebrate @roguecreamery World Cheese Award for its Rogue River Blue. Which I might add is pure decadence. 💙

So in honor of Blue Cheese Day here in Oregon, we’re celebrating with this gorgeous Grilled Flank Steak with Sautéed Blueberries, Shallots and Rogue Creamery Blue Cheese!

This is a simple recipe that looks fancy and tastes fresh and flavorful. And drool-worthy I might add 😉

You can find the recipe in my book, THE OREGON FARM TABLE COOKBOOK (available now where books are sold) along with photos and a story about one of our favorite Oregon creameries, @roguecreamery

#bluecheeseday #bluecheese #rogueriverblue #roguebluecheese #oregoncheese #oregonfarm

Do you love gingerbread? I am now fully immersed i

Pumpkin patch weekend with the fam. This guy 🥰

Pumpkin patch weekend with the fam. This guy 🥰

Cheers to Friday! 🥂 It’s been a long week an

Cheers to Friday! 🥂

It’s been a long week and I’ve got another busy week coming up. But, tonight it’s French 75’s for the win!

Have you ever had a French 75? Well just in case you haven’t and, you’d like to try one, I’ve posted my recipe below. Cheers to a most beautiful and delicious fall weekend!

French 75
Makes One Cocktail
1 ounce of Gin
1/2 ounce simple syrup
1/2 ounce fresh lemon juice
Champagne or Prosecco
Lemon slice for garnish

Fill a cocktail shaker with ice. Add the gin, syrup and lemon juice. Shake until chilled. Strain into a champagne flute and top with champagne or Prosecco. Garnish with lemon slice and serve.
#french75 #cocktail #fridaynight #fridayvibes #sips #gincocktails #gin

What is my favorite fall salad you ask? This one!

What is my favorite fall salad you ask? This one! Shaved Brussels Sprouts Salad with Bacon, Winter Squash, Dried Cherries or Cranberries, Goat Cheese and a Maple Vinaigrette. It’s a mouthful to say and so completely satisfying to eat. ☺️

I love this salad so much that I added to my book; THE OREGON FARM TABLE COOKBOOK.

I think this salad represents the variety of fresh ingredients grown here in the Pacific Northwest. It’s colorful, flavorful and tastes like the fall harvest.

I know once you try it, it’ll be a favorite for you as well. 💕 You can find my book wherever books are sold!

Happy Friday! 😘
#fallfood #fallsalads #dinner #sidedish #winterveggies #oregonfarm #farmfood #harvest #fresh

This is a gorgeous Winter Vegetable Gratin from my

This is a gorgeous Winter Vegetable Gratin from my cookbook, THE OREGON FARM TABLE COOKBOOK, and I’ll be making this dish LIVE over at @molbaks Garden and Home this morning at 10:15 PST as part of @molbaks Garden to Table Virtual Series!

If you love winter veggies baked in an herby and lightly garlic laced cream sauce with a smidgen of cheese and loads of creamy goodness, well, you don’t want to miss this live event. 😉

See you at 10:15!
#oregonfarmtablecookbook #pnwgardening #homeandgarden #molbaks #gardening #fallfood #chef #author #foodwriter

My food philosophy has seen many changes over the

My food philosophy has seen many changes over the years. Sometimes the changes were to better accommodate my daughters health issues (or my own) and sometimes because I’m intrigued by the science or physiology behind a new idea. But always present is my love for food that satisfies my hunger, nourishes my body, feeds my soul and delights my senses! And always present is my love and passion for locally grown and raised food.

So there are times when a big ole bowl of homemade macaroni and cheese just seems right for the moment. I had one of those moments over the weekend and made this fun and festive SPICY THREE CHEESE MACARONI & CHEESE, made with locally sourced ingredients. According to my adult children, it’s so awesome. ☺️

So I’m sharing it with you today! I’ve posted the recipe below. Enjoy 😘

Spicy Three Cheese Macaroni & Cheese
Serves 6-8
Ingredients
1-pound large macaroni, Cavitappi, cooked to package directions
¼ cup butter
¼ cup flour
2 cloves garlic, minced
3 ½ cups whole milk, room temp or warm
½ teaspoon ground nutmeg
1 4-ounce can sliced mild green chilis
½ cup sliced pickled jalapenos
2 cups shredded cheddar cheese
2 cups shredded pepper jack
1 cup crumbled queso fresco (Mexican cheese)
¼ cup panko bread crumbs
¼ cup parmesan cheese
2 tablespoons olive oil
Directions
1. In a large skillet or sauce pan over medium heat, add the butter.
2. Once the butter is melted, stir in the flour and cook for about 1 minute.
3. Stir in the garlic and cook for 30 seconds.
4. Whisk in the milk slowly and bring it to a simmer. As it simmers it will begin to thicken, about 10 minutes.
5. When the sauce coats the back of a spoon and has thickened, stir in the nutmeg, can of mild green chilis and pickled jalapenos. Season to taste with salt and pepper.
6. Then turn off the heat and stir in the cheddar, pepper jack and queso until the cheese is blended.
7. Pour the cheese mixture over the cooked and drained pasta and stir to combine.
8. Pour the macaroni and cheese into a 9x11 baking dish.
9. Mix together bread crumbs, parmesan and olive oil. Sprinkle it over the macaroni and place it in a 350F oven until topping is golden.

It’s #nationalfarmday and we’re celebrating al

It’s #nationalfarmday and we’re celebrating all the hard working farmers who provide our communities with quality, locally grown food!

I can’t say it enough, but supporting our local farms is one of the best ways to keep our communities healthy, vibrant and flourishing. You can read about a handful of local farms here in Oregon in my new book, THE OREGON FARM TABLE COOKBOOK, available wherever books are sold.

Swipe left for more photos and farms found in this beautiful state I call home. 💕🍂🍁
#oregonfarmtablecookbook #supportyourfarmers #knowyourfarmer #supportlocalfarms #oregonfarm

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