Easy Mushroom Pâté for Foragers
Discover the ultimate guide to making mouth-watering Mushroom Pate with Oregon’s finest mushrooms and hazelnuts. Perfect for foodies and foragers alike. Unlock the recipe now!
Scallop Ceviche with Blood Orange and Nori Rice Krispies
This Scallop Ceviche with Blood Orange and Nori Rice Krispies is a delightful flavor combo of the rich sea scallops, the intense tang of citrus, and a bit of umami from nori.
Spicy Salmon Sushi Taco with Asian Pear
Try this inventive, new take on a Spicy Salmon Sushi Taco. Shhh… the secret ingredient is Asian Pear.
Smoked Duck Breast with Cranberry Relish
Elevate your holiday feast with this delicious and easy recipe for smoked duck breast topped with sweet and tangy cranberry relish. Perfect for winter gatherings!
Amazing Black Bean and Squash Nachos with Goat Cheese
Spice up your regular camp dinner with these Black Bean and Butternut Squash Nachos. Featuring black beans, butternut squash, a creamy goat cheese sauce, and spicy tomatillo green sauce – you won’t want to miss these incredible nachos!
Smoked Butternut Squash and Red Pepper Soup
Looking for a unique fall soup recipe? Give this one a try! Our Smoked Butternut Squash and Red Pepper Soup is sure to warm you up on those chilly days.
Tailgate Honey Glazed Quail Legs with Red Chili Ranch
Indulge in the unique flavors of our Tailgate Honey Glazed Quail Legs with Red Chili Ranch recipe, blending sweet chilis and honey for a tantalizing glaze. This quail leg recipe is sure to impress all of your tailgate guests.
Grilled Octopus, Crispy Potatoes and Carrot Soubise
Impress your friends with this delicious, easy-to-make dish! Learn how to make Easy Grilled Octopus and Carrot Soubise with Be Wild Eats’ simple recipe.
Smoked Geoduck-Bacon Dip with Furikake Toast
Looking for an interesting appetizer for your next party? Try this Smoked Geoduck-Bacon Dip with Furikake Toast!
Elk Ribeye Toasts with Whisky-Morel Mushroom Sauce
If you’re looking for a unique and sophisticated appetizer, look no further than Elk Ribeye Toasts with Whisky-Morel Mushroom Sauce. Using dehydrated morels makes this a great option for your winter feast.
