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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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Download our Premiere Food Magazine – A View to Delicious

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

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Instagram @karista_bennett

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

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

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