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Karista Bennett

Chef & Food Writer

blueberry recipes

Blueberry Lavender Hand Pies

Blueberry and Spinach Salad with Goat Cheese and Toasted Walnuts

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

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Friends, My presence here has been sparse over

Friends,

My presence here has been sparse over the past few months. It’s not that I don’t love sharing loads of delicious recipes and Gus photos, interacting with followers who feel more like friends, however I’ve been hard at work on another book. I’ll share more soon about this exciting new project.

Until then, I am going to be absent a bit longer here in this space. I feel drawn to sort of “withdraw” from social media for a while during work on this new project. And, just like AmyAnn Cadwell’s quote states, there is a sweetness that comes from delighting in someone else’s wellbeing. I’m currently exercising this idea and delighting in my family’s wellbeing. Spending my undivided attention with them during this beautiful season.

I’ll definitely pop back on here from time to time and I’ll update soon about the new and delicious project. Most likely I’ll share in stories what I’m up to. My silence will be productive and you’re going to love the new book!

Until then, if you’re considering a cookbook for holiday giving, consider THE OREGON FARM TABLE COOKBOOK, which can be purchased wherever books are sold. As well, my website contains a recipe page and you’ll find loads of deliciousness there. If you have a cooking question, feel free to email me at karistaskitchen@gmail.com or DM me on Instagram or Facebook. I’ll get back to you as soon as possible.

Until then, I wish you loads of love, light and peace,
Karista 🙏🏻💕
#quotestoliveby #breathe

I’m leaning right into cozy soup season today. W

I’m leaning right into cozy soup season today. Well, actually the leaning started a few weeks ago. As soon as the first of the cool evening weather arrived, I dusted off my favorite little yellow soup pot and started making soup.

This is one of my favorite recipes, Carrot Ginger Soup and it’s dairy free! I add a bit of coconut milk to the vegetable broth to thin out the soup a bit, but also to enhance the creamy, smooth texture. It’s everything a fall soup should be. 🍁🍂🧡
@miabennett_ this one’s for you! 🥰

Recipe is below ⬇️

2 tablespoons extra virgin olive oil
1 yellow onion, diced
12-15 medium carrots, chopped
2 ribs celery, diced
3 cloves garlic, minced
1/4 cup sliced fresh ginger
1/2 teaspoon dried thyme
4 cups vegetable broth or 2 cups vegetable broth and 2 cups carrot juice (enough liquid to cover the veggies in the soup pot)
1/2 teaspoon allspice
Pinch of ground cloves
1 cup canned organic coconut milk (not the light coconut milk)
Salt and pepper to taste

Directions

Heat the oil in a large Dutch oven or soup pot over medium heat. Add the onions, celery, carrots, garlic and dried thyme. Sauté for about 10 minutes or until all the veggies have softened.
Add the 4 cups of vegetable broth or 2 cups vegetable broth and 2 cups carrot juice and sliced ginger. (enough liquid to cover all the vegetables in the pot) Bring to a boil. Turn the heat down to a simmer. Let the soup simmer for about 30 minutes, stirring occasionally.
Remove the ginger slices, or as many as you can.
Either using a hand blender or pour the soup into a blender, Vitamix or food processor and puree. You may need to do this in stages as all the soup may not fit in the blender/food processor all at once.
Pour the pureed soup back into the pot and stir in the allspice, pinch of cloves and coconut milk. Season with additional salt and pepper to taste. If the soup feels too thick, stir in ¼ cup of vegetable broth at a time until the consistency feels right.
Serve immediately. You can keep it warm on the stove if needed. Just keep the heat on low. This soup can be refrigerated for about 3 days and reheated stove top, or microwave.

I know it’s been a minute since I’ve posted he

I know it’s been a minute since I’ve posted here. But, I’ve been working on a new project that is near and dear to my heart. And when the time is right, I can’t wait to share it with you!

And also, I just needed some time away from posting content. It seemed posting a quick picture in my stories felt most appropriate.

But today, I find myself reveling in the newness of this first week of fall and my food heart is completely delighted.

This lovely and delicious salad came to mind as I was planning our Friday night family dinner. This salad is made with baby kale which is much more tender than its more mature version, fresh, sweet apples, crisp bacon, toasted Oregon hazelnuts and a blue cheese vinaigrette made with @roguecreamery smoky blue cheese.

I know you’re going to love this salad so I posted the recipe below. Sending you all love, light, peace and a delicious fall season 💕🙏🏻

Baby Kale, Apple, Bacon Salad with Blue Cheese Vinaigrette and toasted Hazelnuts
Serves 4 as a side salad or 2 as an entrée salad
Ingredients
5-6 ounces baby kale
1-2 sweet apples, cored and sliced
8 ounces bacon, cooked and diced
2/3 cup hazelnuts, toasted and lightly chopped
½ cup extra virgin olive oil
¼ cup champagne vinegar
3 tablespoons honey
1 clove garlic, minced
½ cup good quality crumbled blue cheese (about 4 ounces) I use Rogue Creamery Smokey Blue
1-2 tablespoons cold water
Salt and pepper to taste
Directions
In a 16-ounce jelly jar with a lid, add the olive oil, vinegar, honey and garlic. Shake until all the ingredients are combined. Season to taste with salt and pepper. Then add the blue cheese and
one tablespoon cold water and shake a few more times until the blue cheese is slightly
combined with the dressing.
Next, toss the baby kale with just enough dressing to coat all the leaves but not weigh them down. Just a light coating. Plate the baby kale on four plates and top with apple slices, bacon and hazelnuts. Serve immediately with the remaining dressing.
NOTE: This makes a delicious side salad for four or entrée salad for two. It’s also delicious with roasted, diced chicken and grilled shrimp.
#oregonfresh #fallfood

Oh hello beautiful seafood! Oregon coast never dis

Oh hello beautiful seafood! Oregon coast never disappoints. 💕 #oregonchefs #oregonfood #oregonrestaurants #supportfoodserviceworkers #supportlocal

Happy 1st Anniversary to THE OREGON FARM TABLE COO

Happy 1st Anniversary to THE OREGON FARM TABLE COOKBOOK! What an honor and true joy it was to write this book. #oregonfarm #oregonfood #traveloregon #author #supportlocal #knowyourfarmer #portlandmonthly #oregonian #statesmanjournal #willametteweek #albanydemocratherald #countrymanpress

Pretending he doesn’t see that plate of prosciut

Pretending he doesn’t see that plate of prosciutto wrapped scallops. 🤣 #myassistant #employinghisbestbehavior #histrainerwillbeproud #workingonanewproject #australiancattledog #workingdogs

Classic Tomato Pie 🍅 Today I’m channeling my

We’re huge seafood fans in this house and this l

We’re huge seafood fans in this house and this lovely little Salmon Florentine is one of our favorites. It pairs deliciously with an Oregon Chardonnay, dry Riesling or Pinot Gris for a perfect weeknight meal. Find it in THE OREGON FARM TABLE COOKBOOK, available wherever books are sold. 😘
#cookbook #seafood #salmon #weeknightmeals #onepanmeal #familydinner #foodwriter

It’s summer and that means barbecues, outdoor di

One of the best things about summer in Oregon is t

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