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Karista Bennett

Chef & Food Writer

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Blueberry Lavender Hand Pies

Blueberry and Spinach Salad with Goat Cheese and Toasted Walnuts

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One of the best things about summer in Oregon is t

This gorgeous recipe celebrates the summer season

This gorgeous recipe celebrates the summer season with a lighter, yet flavorful rendition of a classic
Bolognese. This Summer Bolognese is filled with vegetables from the seasons harvest and then combined with local beef, fresh herbs and fragrant spices for a sumptuous meal. Truly, a feast for the eyes and a festival for the palate.
Recipe below! ⬇️

Serves 4
Ingredients
2 tablespoons extra virgin olive oil
1 small red onion or ½ medium red onion, diced
2 ribs celery, diced
1 medium carrot, diced
½ red bell pepper, diced
1 teaspoon chopped fresh oregano
1 tablespoon chopped fresh Italian parsley
6 cloves garlic, minced
Pinch of crushed red pepper flakes
1 ½ teaspoons smoked paprika
1 pound ground beef
1 ½ tablespoons tomato paste
1 pound fresh tomatoes, chopped
¼ cup red wine
Salt and freshly cracked black pepper to taste
1/4 cup chopped or hand torn fresh basil
Drizzle of extra virgin olive oil, if desired
Shredded, grated or shaved parmesan to garnish
1 pound spaghetti, cooked according to directions.

Directions
In a large skillet over medium heat, add two tablespoons extra virgin olive oil. When the oil is hot, but not smoking, add the diced onions, celery, carrots and bell pepper. Saute just until soft and wilted. Then stir in the oregano, parsley, garlic, crushed red pepper flakes and smoked paprika.
Once combined, add the ground beef, incorporating the vegetables into the meat. Allow the meat to
“rest” every few minutes without stirring, so that some of it can brown a bit on the bottom.
Browning meat always adds extra flavor.
Next, stir in the tomato paste, fresh tomatoes and red wine, incorporating it into the ground beef mixture. Turn the heat down to low and let it simmer for a few minutes.
Season to taste with salt and freshly cracked black pepper. And then give it another drizzle of extra virgin olive oil if desired. Before serving, stir in the chopped basil and serve over pasta with grated or shaved parmesan.
#summerbolognese #culinarylife #foodwriter #familydinner #bolognese #comfortfood #foodlove #pastarecipe #freshandlocal #farmersmarketcooking #recipeshare

With all the sweet and beautiful berries we grow h

This is most definitely one of my favorite summer

The easiest summer salad from my book, THE OREGON

The easiest summer salad from my book, THE OREGON FARM TABLE COOKBOOK. 🙌

This is my Carrot Cilantro Salad with Ginger and Sun Butter Dressing. It’s easily assembled and great for potlucks, barbecues, or just weekend gatherings. Sometimes I make it for lunch! I’ve used sunflower butter here, but you can always sub with almond butter or peanut butter.

You’ll find many more delicious recipes,just like this one, in my book! Find it wherever books are sold. DM me to purchase a signed copy.

Here’s the recipe ⬇️

Carrot Cilantro Salad Ginger and Sun Butter Dressing
Serves 4 - 6
Ingredients
4 cups shredded organic carrots
½ -3/4 cup cilantro leaves
¼ cup pumpkin seeds, raw or roasted
2 tablespoons sesame seeds, white or black
Dressing
1/4 cup sunflower seed butter
2 teaspoons grated fresh ginger
1 clove garlic
1/4 cup honey
2 teaspoons soy sauce, tamari or coconut aminos
1 tablespoon rice vinegar
Squeeze of fresh lime juice
1/4 cup water or more for desired consistency
Dash of chili sauce, sriracha or Thai chili sauce
Directions
Puree dressing ingredients in a small food processor or blender and then season to taste with salt and pepper.
In a medium to large bowl, toss together the shredded carrots, cilantro leaves and seeds.
(Do not toss with dressing until ready to serve)
Gently toss the carrot mixture with just enough dressing to coat the carrots. Reserve remaining dressing in a bowl and serve on the side. I like a well dressed salad but many people in my family don’t. So I dress salads lightly and then serve the rest on the side. Mostly for me to drizzle more dressing on my salad. 😉
Pour the salad onto a large platter or bowl and garnish with additional cilantro and seeds.
Pair with grilled shrimp or chicken for a one dish meal.

I interrupt all things food to wish the Gus dog a

I interrupt all things food to wish the Gus dog a belated Happy Birthday! He turned 4 years old on July 4th. Swipe to see puppy pics. He was so darn cute! 🤣💕🐶
#cattledoggus #gustheblueheeler #cattledoglove #australiancattledog #heelersofinstagram

First 📸 @ankenyhillresort

I’m back! I took a little break from social me

I’m back!

I took a little break from social media, along with a much needed vacation to see family that I haven’t seen since 2019. It was the most wonderful (safe) visit with loads of laughter, hugs, animated conversation, walks down memory lane and of course, delicious food!

So now that I’m back in the office, and in the kitchen, here’s a lovely little sauce that I use all summer long on all sorts of grilled veggies, seafood, meat and poultry. It’s my Chermoula Marinade and Sauce. It’s in my book, THE OREGON FARM TABLE COOKBOOK, on page 116. The book has a delicious selection of summer recipes that will delight the palate and the senses! You can find the book wherever books are sold or DM me for more information.

But because I love ya, I’ve shared the chermoula recipe below. I love using it over skewers of veggies and pineapple.

Chermoula Marinade and Sauce

1/2 cup fresh cilantro
1/2 cup Italian parsley
1 tablespoon capers
2 cloves garlic
1 teaspoon grated fresh ginger
1 1/2 teaspoons smoked paprika
Zest and juice of one lemon
1/2 cup extra virgin olive oil
Salt and pepper, to taste

Add the cilantro, parsley, capers, garlic, ginger, smoked paprika, lemon zest, lemon juice, and olive oil to the bowl of a food processor or blender. Puree until slightly smooth. Season to taste with salt and pepper. Brush on veggies, fish, meat or poultry while grilling or serve as a sauce with all your grilled foods.
#summergrilling #oregonfarmtablecookbook #grilled #grilling #cookbook #author #oregonfood

Hello Summer! How fun that summer solstice landed

Hello Summer! How fun that summer solstice landed on Father’s Day this year. 🙌 We had a lovely weekend with the Bennett Crew playing outside in the warm weather, eating delicious food and enjoying tasty sips. I hope you had a delicious weekend too!

It’s a full week of work with loads of sunshine and warm temps. So dinners are going to be fresh, simple, probably grilled and will feature crisp, cold salads like this layered cornbread salad from my book, THE OREGON FARM TABLE COOKBOOK. 😍

The book includes several fun salad recipes with a condiment and dressing chapter that has three of my favorite salad dressing recipes. If you don’t have the book and you’d like to purchase one, you’ll find them wherever books are sold. Or head over to my website www.karistabennett.com and you’ll find a link.

Happy Monday! 💕🙏🏻
#oregonfarmtablecookbook #salads #summersalads #freshandtasty

You won’t find me in the kitchen today because I

You won’t find me in the kitchen today because I’m outside enjoying the beauty of Mother Earth and my delicious family 💕 #takingatimeout #breathe #oregonexplored #clearlake #hiking #pacificnorthwest #weekendvibes #family

It’s warming up in the valley and I think sister

It’s warming up in the valley and I think sister summer is here to stay for a while. The warm weather always puts me into salad mode and this tasty little salad is on the menu this week.

I do love a cold, crisp, Classic Broccoli Salad. This recipe has only a few ingredients and I make the dressing with Vegannaise! Which keeps the salad a bit lighter than making it with a mayonnaise based dressing.

This broccoli salad doesn’t include chopped cooked bacon, but you can certainly add it into the salad if you like. I also like to toast the sunflower seeds for extra flavor.

Find the recipe below! ⬇️

Summer Broccoli Salad
Serves 4-6 as a side dish
2lbs Broccoli, washed and trimmed into bite sized florets (save the stalk for a soup or stock)
½ cup thinly sliced red onion, about ½ small to medium size onion
¼-1/3 cup sunflower seeds
1/3 cup dried cherries
For the Dressing:
¾ cup Vegannaise (or mayonnaise)
2 tablespoons apple cider vinegar
2 tablespoons honey
Salt and fresh pepper to taste
Whisk together the Vegannaise or mayonnaise, apple cider vinegar and honey. Season to taste with salt and pepper.
In a large bowl, add the broccoli, sunflower seeds, dried cherries and sliced red onions. Toss the broccoli
with the dressing and then chill until needed. Serve chilled or slightly chilled.
#summersalad #broccolisalad #summerfood

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