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Karista Bennett

Chef & Food Writer

rockfish

Rockfish with Honey Poached Kumquats, Fennel and Olives

Jacque Pepin’s Poached Snapper with Fresh Tomatoes and Cucumber Tournes

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A little thought nugget for the day. 🙏🏻💙

A little thought nugget for the day. 🙏🏻💙
#thoughtnuggets
#thoughtoftheday #quotestoliveby

Oh happy day it's Friday! In honor of this last da

I watched a documentary this week and it left me f

I watched a documentary this week and it left me feeling devastated for our
Mother Earth. Near the end of the film, I couldn’t hold it in any longer and I let the tears roll down my face. As crushing as this documentary is, I also know there are two sides to every story.

I’m talking about the documentary Seaspiracy. It is a “film that documents the harm humans are doing to marine species and uncovers alarming global corruption.” Now, as one of our local Oregon small fisheries says, “This is an important issue that is indirectly about us, and so we want to help clear the air since commercial fishing is NOT a one size fits all industry.” I’m so glad they wrote this response. You will find their post here: @portorfordsustainableseafood It is a must-read and mirrors my thoughts as well.

As I watched the documentary I noted the same issues that are mentioned in Port Orford
Sustainable Seafoods response. I even said to Mr. B “The film doesn’t mention a single US fishery”! I thought this an interesting omission, so I set out to research the documentary for accuracy. I researched certifications, regulations, fishing methods, and the subject of “bycatch”.

What I realize is that our small fisheries like Port Orford are prime examples of responsible and sustainable fishing. These small fishing communities are the same places that get overlooked and forgotten about in films like Seaspiracy.

I agree there are countries around our world abusing our oceans and over-fishing many fish species and it needs to stop. I applaud organizations like Monterey Bay Aquarium for their sustainable seafood programs and their commitment to the preservation of our oceans. But the best way for all of us to help stop this abuse is to support our local small fisheries and small family farms.This is why I only purchase LOCAL seafood from our small fisheries here on the Pacific coast of Oregon or regionally from the Pacific Northwest. It’s the reason I only purchase LOCALLY grown produce, meat, and poultry from small family farmers, farm markets, and market co-ops in my community.

CONTINUES in comments below...

A little something sweet for the holiday weekend.

A little something sweet for the holiday weekend. Mexican Cocadas! These sweet and simple cookies are a perfect ending to a festive meal. I love to dip them in dark chocolate for an extra special indulgence.

Speaking of delicious recipes, I’ve got a talented friend, Naomi over at @alifedelicious, who is going through a bit of a health crisis. I’d love to send her as much support as I can so I’m asking you to head over to her feed and give her a follow. Naomi develops a gorgeous variety of recipes and I drool every time they hit my feed. I know you won’t be disappointed!! Thank you for supporting our fellow foodies!!

Just in case you need a weekend treat, I’ve posted this cookie recipe below. 🥰

Mexican Cocadas
Makes 12-16
Ingredients
1 package sweetened angel flaked coconut (about 4 ½ - 5 cups)
1 14 oz can sweetened condensed milk
1 teaspoon vanilla extract
1/3 cup chopped toasted almonds
For the Mexican Chocolate Ganache (optional)
8 ounces semi-sweet or dark chocolate chips or broken into pieces
3 tablespoons heavy cream
1 tablespoon light corn syrup
1 teaspoon ground cinnamon
Directions
Heat the oven to 375F.
Mix together the coconut, condensed milk, vanilla extract and toasted almonds. Let the
mixture sit for about 15 minutes.
Scoop or using a tablespoon roll into a ball and place on a parchment lined baking sheet.
Bake for about 15-20 minutes. I like to use a medium muffin batter scoop. Let the cookies
cool and then transfer them to a cooling rack.
Once the cookies are cool you can mix together the Mexican chocolate ganache. To make
the ganache, place the chocolate in a double boiler over medium heat and whisk in the
heavy cream, corn syrup and cinnamon. When the chocolate is melted and creamy it’s
ready for dipping.
Dip the bottom of each cookie into the ganache and place on a parchment sheet to set.

Since I’m about all things local flower farms to

“Flower work is heart work”. 💐💕 The love

Spring has arrived but someone forgot to mention t

This gorgeous Baby Kale, Apple and Bacon Salad wit

This gorgeous Baby Kale, Apple and Bacon Salad with Blue Cheese Vinaigrette and Toasted Hazelnuts has my palate swooning into spring.

I’ve been using the new Washington variety @thecosmiccrisp apples in this salad and they are perfectly sweet and crisp and pair deliciously with the salad ingredients. Cosmic Crisp Apples are delicious eaten as a snack, but I adore these apples so much I’m always finding ways to use them in my recipes.

Most of my markets carry these apples but if you can’t find them, head on over to the @thecosmiccrisp feed and you’ll find a link to their website.

I’ve posted this salad recipe below! Happy Spring! 💐🍎

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 Cosmic Crisp 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: It’s also delicious with roasted, diced chicken or grilled shrimp.

@nancy_bhg #cosmiccrispapples #washingtonapples #applerecipes #saladrecipes #springsalad #washingtongrown #pacificnorthwest

Oregon Shrimp Salad on Thick Sliced Toast is a lov

Oregon Shrimp Salad on Thick Sliced Toast is a lovely lunch treat or perfect for a spring brunch. 💐

On occasion, I’ll make this recipe bite-sized for appetizers or just nibbles with cocktails. Oregon Shrimp, also known as pink shrimp or marketed as “salad shrimp and bay shrimp” are found along the Oregon coast. They are sweet and mild in flavor and make a delicious ingredient for all sorts of savory recipes.

You will find a few more Oregon Shrimp recipes, like my Oregon Shrimp Cakes recipe, in my book, The Oregon Farm Table Cookbook, along with a tasty seafood salad that also includes Oregon Shrimp.

Today however, I’m posting this Oregon Shrimp Salad on Thick Toast recipe below. I think you’re going to love it! 🙌💕

Serves 6
Ingredients
1-pound bay shrimp (the small salad shrimp)
1/3 cup good quality mayonnaise
1tablespoon fresh chopped chives
4-ounce jar of pimentos, drained
½ cup thin sliced green onions
1/3 cup shredded cheddar cheese
Zest of one lemon
Salt and pepper to taste
6 slices of thick white bread, toasted
¼ cup mayonnaise
1 tablespoon fresh chopped chives for garnish
½ cup microgreens or sprouts for garnish, optional
Directions
Place the bay shrimp in a single layer on paper towels. Cover the bay shrimp with a few more
paper towels and blot the shrimp, removing the excess moisture.
Put the shrimp in a bowl and add the mayonnaise, chives, pimentos, sliced green onions,
cheddar cheese and lemon. Gently toss to combine. When all the ingredients are well
combined, season to taste with a pinch of salt and black pepper. Most brands of mayonnaise
vary in salt. So, it’s important to season the shrimp salad to taste with salt and pepper.
Set the thick white toast on a platter or individual plates. Spread a little mayonnaise on each
toast. Then top each toast with ¼-1/3 cup of shrimp salad and garnish with fresh chopped
chives and microgreens or sprouts. Serve immediately.
Note: you can make this shrimp salad up to 24 hours before serving. Keep it in the refrigerator
until needed.
#oregonshrimp #bayshrimp #shrimpsalad #saladshrimp #toast #shrimptoast #seafood #oregonseafood

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