A few Sundays ago our church was serving (and selling) coffee from Intent Coffee Roasting, a local Portland company. Not only is it good coffee, but it’s a company worth supporting. You see, Intent gives at least 30% of the profits back to the communities where the coffee is grown—places like Uganda and Nicaragua. Owner and roaster Mark Johnson believes in developing relationships with the coffee growers and making a difference in their communities. Imagine what the world would look like if more businesses did this!

When asked what he’d like to share about his coffee, Mark replied, “Fresh-roasted coffee is unlike any coffee you have had. There are flavors in coffee that evaporate within days of being roasted! We roast coffee to express its origin flavors, so it tends to be lighter roasted (than Starbuck’s, Peet’s, etc.) but brings out flavors naturally present. Coffee is a huge commodity and we believe that this a great way to make sure that farmers and their communities benefit from this precious product. You can follow us on Twitter and Instagram @intentroasting and like our Facebook page to stay up-to-date.”

Forward Edge International (FEI), a Christian relief and missions organization, has been a big supporter of Intent Coffee Roasting. The Intent website even features a quote from Joe Anfuso, Founder and President of FEI, stating, ”The coffee is first rate, and their commitment to serving the poor exceptional.” That is high praise indeed!

Intent has four coffees to choose from: Nicaragua Rio Coco (full-bodied, medium dark roast, organic shade-grown certified), Uganda Kabum (full-bodied, medium roast, smooth & well-rounded), Sumatra Manhelding (full-bodied, herbaceous, hint of berries), and Affinity Blend (their darkest roast, smooth finish, earthy notes, hints of dried fruit & dark chocolate). You can purchase it at the Lloyd Farmer’s Market on Tuesdays from 10am-2pm (NE 7th and Holladay St. by Lloyd Center, Portland), or at IntentRoasting.com.

With my big red mug filled to the brim with Intent Coffee Roasting coffee, I get my caffeine fix while supporting a local company with a great purpose. I like to think of it as multi-tasking!

Fragrant, steamed jasmine rice is good—but jasmine rice made with coconut milk and fresh ginger is even better! This is a great side dish for Asian-themed meals, and could even be paired with some Caribbean and Latin American dishes. It’s super easy to make and a step up from plain ol’ rice. Garnish with chopped cilantro if you like. Enjoy!

Coconut Rice
-recipe from Fine Cooking Magazine 

Cooking fragrant jasmine rice in a mix of coconut milk and water gives this simple side dish a luxurious, rich texture that dresses up any stir-fry or Asian-inspired main. Serves 4.

1-1/2 cups jasmine rice or long-grain white rice 
1-1/2 Tbs. minced fresh ginger
2 Tbs. canola oil
3/4 cup unsweetened coconut milk (preferably not “lite”)
3/4 tsp. kosher salt

Rinse the rice in three changes of cold water, or until the water becomes only slightly cloudy from the rice. Drain well in a sieve.

Heat the ginger with the oil in a small (2-qt.) saucepan over medium-high heat until it begins to sizzle steadily and becomes fragrant, 1 to 2 minutes. Add the rice and cook, stirring, until the grains and ginger start to brown in places, about 2 minutes. Stir in the coconut milk,
1-3/4 cups water, and the salt. Bring to a boil and then reduce to a simmer. Cook until the liquid has reduced to about the same level as the top of the rice, 5 to 7 minutes. Cover, reduce the heat to low, and cook without disturbing the rice until the liquid is absorbed and the rice is tender, 15 minutes.

If you like beets you’re going to LOVE this salad: Earthy steamed beets tossed with a simple vinaigrette, tangy pickled red onions, salty feta, and fresh parsley…AWESOME! It’s definitely a restaurant-quality salad (actually better than most beet salads I’ve had in restaurants)! My beet-loving dad remarked after tasting it, “Now THIS is a beet salad!” That’s high praise indeed!

You could substitute goat cheese or blue cheese for the feta if you like. Enjoy!

Bi-Rite Market’s Beet Salad
with Pickled Onions and Feta
-from Bi-Rite Market’s Eat Good Food

This hearty salad is a near-constant in our deli case and a favorite among guests and staff. Although the beets are the star of the show, the pickled onions play an important role, adding textural interest and a vinegary punch. At the store, we cook the beets by baking them whole, in a deep roasting pan with 1″ of water. For a small, at-home quantity, I suggest streaming. It’s faster because steam gets hotter than boiling water (which maxes out at 212°F) and uses less energy than turning on the oven. However, if you prefer to roast or boil your beets, feel free —the results will be just as tasty. -Bi-Rite Market

Serves 4 to 6

1/4 small red onion, thinly sliced lengthwise
3 tablespoons champagne vinegar
Kosher salt
1 1/2 pounds (about 5 medium) beets
1 tablespoon extra-virgin olive oil
1/4 teaspoon Dijon mustard
1/4 teaspoon honey
2 tablespoons chopped fresh parsley
2 ounces feta cheese, crumbled (1/2 cup)

Combine the onion, vinegar, and a couple of pinches of salt in a small bowl and set aside.

If using baby beets, leave the skin on but halve or quarter them as needed so that they’re all about 1 inch thick. If using medium or large beets, peel and cut into 1-inch chunks.

Fit a steamer basket in a large pot, add water just to the bottom of the basket, and arrange the beets in a snug single layer. Bring the water to a boil over medium-high heat, cover the pot, and reduce the heat to maintain a vigorous simmer. Cook until the beets are completely tender when pierced with a skewer, about 30 minutes. (Keep an eye on the water level during cooking, and add more if it threatens to dry up.) Remove from the heat and let cool. If you’re using baby beets, slip the skins off as soon as they’re cool enough to handle.

Reserving the liquid, remove the onion from the vinegar and add to the beets. In another bowl, whisk together the oil, mustard, honey, 1 tablespoon of the reserved vinegar, and a few big pinches of salt.

Add the dressing, the parsley, and all but 2 tablespoons of the feta to the beets. Toss well and taste; season with more salt or vinegar as needed. Garnish with a sprinkling of the remaining feta on top.

Note: The beautiful hue of beets will stain your hands and clothes. Wear gloves and an apron if pink isn’t your color!

Tip: Use any color beets you have available; if you choose to use both golden and red beets, toss them with the dressing separately to keep the red beets from staining the yellow ones.

My mom loves Eggs Benedict so next time I see her, I’ll be making her this Mexi-inspired version of it! In this recipe, salsa verde (a green tomatillo-based salsa) replaces the traditional hollandaise sauce, and the black olives and fresh cilantro add another layer of fresh flavor.

I suggest warming the Canadian bacon before adding it to the toasted English muffin. To do this, either heat it in a pan with a little butter or olive oil, or put the pieces on a plate, cover with a paper towel and microwave for 20 seconds or so. Now that it’s heated, it will help melt the slice of cheese. In fact, instead of placing the slice of cheese on top of the egg, I put it between the heated Canadian bacon and the cooked egg.

Poaching the eggs can be a little tricky (click here for tips) so feel free to substitute fried eggs instead (scrambled eggs would be good, too). I used Trader Joe’s Salsa Verde. Enjoy!

Salsa Verde Eggs Benedict
-recipe from Sunset Magazine

Serves 2.

2 teaspoons distilled white vinegar
2 English muffins, split and toasted
2 teaspoons butter
4 slices Canadian bacon
1 cup fresh salsa verde
1/4 cup sliced black olives
2 tablespoons chopped green onion or cilantro leaves

Bring vinegar and 1 qt. water to a simmer in a pan over medium heat.

Meanwhile, spread muffins with butter. Top each with a slice of bacon.

Reduce heat under water to low. Crack eggs one at a time into a small bowl or ramekin and slip into water. Cook until whites are set but yolks are still runny, about 8 minutes. Using a slotted spoon, transfer eggs to muffins.

Top each egg with a slice of cheese and the salsa, olives, and green onion. 

I took a quick field trip over to Moonstruck Chocolates this morning because, well, do I need to have a reason?? Actually, I went there because Mother’s Day is this weekend, and my birthday is just around the corner, so I thought good chocolate was in order. Moonstruck Chocolates is a local Portland company that has received loads of awards, honors, and national press (Oprah, Ellen DeGeneres, Rachael Ray, Academy Awards, Emmy Awards, etc.). They have several cafe locations in the Portland metro area, and are carried at various retailers across the US. Or you can buy them online.

One of the things I like about Moonstruck chocolates is that some of their truffles feature Oregon products like Clear Creek Distillery brandy, Oregon huckleberry preserves, and Pinot Noirs from several different wineries (Sokol Blosser, Lachini, Ayoub).

I hand-picked a 4-pc. box of for myself: a Kir Royale Truffle, a Champagne Truffle, an Ayoub Pinot Noir Truffle, and a Clear Creek Apple Brandy Truffle (a Limited Edition Anniversary truffle). The chocolates are a delicious splurge that any chocolate lover would treasure! Now I just need to find a good hiding spot for mine so my family doesn’t eat them!!

This light and refreshing salad is perfect for Mother’s Day, or a light lunch or dinner. Because the flavors are so simple, fresh crab (not canned) is best in this recipe and definitely worth the splurge! The recipe can easily be doubled or tripled (or more) making it perfect for Spring and Summer entertaining. Serve with crusty artisan bread from a local bakery. Enjoy!

Crab & Avocado Salad
-recipe from Fine Cooking Magazine
 
Serves four as a first course; two for lunch.
 
3 Tbs. mayonnaise
2 Tbs. buttermilk
1/2 tsp. grated lemon zest
2 tsp. fresh lemon juice; more for sprinkling
1/2 tsp. Dijon mustard
Kosher salt and freshly ground black or white pepper
8 oz. crabmeat, preferably lump, picked over to remove bits of shell
1/2 cup finely chopped celery from the inner ribs and leaves
3 Tbs. chopped fresh chives (1/2-inch pieces)
1 ripe avocado, peeled, pitted, and cut into 3/4-inch pieces
1 head Boston or Bibb lettuce, washed (for lining the plates)

In a small bowl, whisk the mayonnaise, buttermilk, lemon zest, lemon juice, and mustard. Season with salt and pepper to taste. In a medium bowl, mix the crabmeat, celery, and 2 Tbs. of the chives. Fold in the dressing gently so as not to break up the crabmeat. Gently fold in the avocado. Taste for salt and pepper. Line four salad plates with lettuce leaves, heap a scoop of the crab salad on each, and garnish with the remaining chives. Sprinkle each serving with 1/2 tsp. lemon juice and serve.

Posole (also spelled pozole; pronounced poh-SOH-lay) is a hearty, meaty Mexican soup or stew that includes hominy, although there are vegetarian versions out there, too. This recipe for Green Posole with Chicken is delicious, super easy to make and perfect for entertaining!

The recipe calls for 1 cup of bottled green salsa but I used one 12-oz. jar of Trader Joe’s Salsa Verde. I also added 1 crushed clove of garlic, a teaspoon or so of cumin, and a few teaspoons of dried oregano. Serve with a variety of garnishes (avocado, sliced radishes, chopped onion, Queso Fresco, chips, etc.) so each person can dress up their posole as they like. Enjoy!

Green Posole with Chicken
-recipe from Sara’s Secrets for Weeknight Meals by Sara Moulton

Posole is a hearty soup from the Jalisco region of Mexico that is traditionally made with pork and hominy. Hominy is dried corn kernels from which the hulls and germs have been removed. (In its ground form hominy is called grits.) Dried hominy takes several hours to cook, so I have opted for the canned version in the interest of time. I have also developed a lighter version with shredded chicken and tomatillo salsa (hence green posole). This dish is ridiculously easy to make and quite satisfying with all the additional garnishes. -Sara Moulton

Makes 4-6 servings.

 2 tablespoons vegetable oil
1 medium onion, finely chopped (about 1 cup)
1 cup bottled green salsa (salsa verde)
4 cups canned chicken broth or Chicken Stock
1 rotisserie chicken, skin and bones discarded and meat shredded
Two 15-ounce cans white hominy, rinsed and drained
Kosher salt and freshly milled black pepper

Heat the oil in a large saucepan over high heat until hot. Reduce the heat to medium, add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the salsa and cook, stirring, for 5 minutes.

Add the chicken broth and simmer, partially covered, for 10 minutes. Add the chicken and hominy and simmer until heated through. Add salt and pepper to taste. To serve, ladle into bowls and let everyone garnish their own portion.

Garnishes: Finely chopped onion, chopped avocado,slivered radishes, chopped cucumbers, shredded napa cabbage, and tortilla chips.

I love fish tacos, and this version is easy to make and full of fresh flavors. This recipe features chile-marinated grilled fish served with fresh Pico de Gallo salsa and a super tasty Lime-Cilantro Sour Cream Sauce. You can make almost everything ahead so it’s perfect for entertaining…just grill the fish right before serving.

The recipe has you use 2 tortillas per taco, which is brilliant because the inner tortilla will start to fall apart so you’ll still have the outer tortilla to keep the taco together. Definitely take the extra few minutes to make fresh Pico de Gallo salsa — It’s super easy and compliments the flavors of the tacos better than the jarred store-bought stuff. Serve the tacos with Arroz Verde (Green Rice) and a green salad drizzled with a Mexi-inspired vinaigrette. Enjoy!

Grilled Fish Tacos
-recipe from Fine Cooking Magazine 

A grilled fish taco is a beautiful thing to eat. San Diego and points south are where they originated. Although many of the fish tacos in the area are fried, the grilled ones really stand out and are much lighter. Serves 6-8, Yields 12 tacos.
 
For the lime-cilantro sour cream sauce:
1 cup sour cream 
1/2 cup mayonnaise 
3 Tbs. minced fresh cilantro
Grated zest of 1 lime 
1 Tbs. fresh lime juice

For the tacos:
2 tsp. ground ancho chile powder 
1/2 tsp. ground cumin
3 cloves garlic, minced
1/2 tsp. kosher salt 
1/4 tsp. freshly ground black pepper 
2 Tbs. olive oil 
3 lb. firm-fleshed whitefish fillets (halibut, snapper, mahi-mahi, cod) 
2 dozen 6-inch corn tortillas
2-1/2 cups shredded green cabbage 
2-1/2 cups shredded red cabbage 
Pico de Gallo 
4 limes, quartered

To make the lime-cilantro sour cream sauce:
Combine all the ingredients in a 2-cup measuring cup and whisk until smooth. Refrigerate up to 4 hours until ready to use.

To make the tacos:
In a small bowl, combine the ancho powder, cumin, garlic, salt, and pepper and stir to mix. Add the oil and whisk until a loose paste is formed. Rub the fish with the spice paste and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.  

Light a charcoal fire or preheat your gas grill on high. Oil the grill’s cooking surface. Let the coals burn down to a medium-hot fire or adjust the gas grill burners to medium-high.

Grill the fish until just cooked through, 3 to 4 minutes per side. Transfer to a cutting board and coarsely chop.

Divide the tortillas into 2 stacks and wrap each in aluminum foil. Place on the grill until heated through, about 5 minutes.

In a large bowl, combine the green and red cabbage.

To assemble the tacos, take 2 tortillas, top it with chunks of fish, a dollop of the sauce, a spoonful of the Pico de Gallo, and some of the cabbage. Squeeze a wedge of  lime over the filling, fold the tortillas, and eat.

If you’ve never made your own salsa, it’s time you step out and give it a whirl. Not only is fresh salsa super easy to make but it tastes much, much better than the jarred stuff. Plus, you’ll be the star of the party when you walk in with a bowl of this fresh, smoky deliciousness!

The first time I made this salsa it ended up pretty spicy—which was fine because I love the heat—but probably hotter than most people would like. Jalapenos range in heat from mild to spicy so I recommend adding everything except the jalapeno to the processor, pulse a few times then taste. If you want it spicier, go ahead and add the chopped jalapeno, and pulse a few more times. The chipotle chile (smoked jalapeno) is spicy, too, so you may want to start with less (maybe a teaspoon or so) if you don’t want a spicy salsa. You can always add more chile to get more spicy heat but it’s difficult to go backwards once you’ve added it (you’d need to add more tomatoes, etc.).

Sometimes I grill the veggies instead of broiling them. Serve the salsa with locally-made tortilla chips. My favorite Oregon brand is Juanita’s. Enjoy!

Tomato Chile Salsa
-recipe from Gourmet Magazine

Broiling tomatoes and onions concentrates their flavor in this spicy salsa that’s good any time of the year.

Yield: Makes about 2 1/2 cups
 
Olive oil for greasing
1 1/2 lb plum tomatoes (about 6 large)
1 medium onion, chopped
1 tablespoon chopped canned chipotle chiles in adobo plus 2 teaspoons sauce from can

1 (2 1/2-inch) fresh jalapeño, seeded and remainder chopped (1 tablespoon)
1 tablespoon fresh lime juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped fresh cilantro

Accompaniment: tortilla chips

 
Preheat broiler.

Oil a 13- by 9-inch roasting pan (not glass). Halve tomatoes lengthwise, then arrange, cut sides up, in roasting pan. Sprinkle onion over and around tomatoes and broil 4 to 5 inches from heat until tomatoes and onion begin to brown, 25 to 30 minutes.

Cool to room temperature, about 30 minutes.

Transfer tomatoes, onion, and any juices in pan to a food processor and add chipotles with sauce, jalapeño, lime juice, salt, and pepper. Pulse until vegetables are finely chopped.

Transfer to a bowl and stir in cilantro. Season with salt.

Cooks’ note: Salsa keeps, covered and chilled, up to 3 days. Do not add cilantro until ready to serve. Bring to room temperature before serving.

Classic Strawberry Shortcake is one of those recipes you need to know how to make: easy-to-make biscuits layered with juicy strawberries and freshly whipped cream…heaven! It’s the perfect dessert for Spring and Summer!

My biscuit cutter is a little smaller than 2 1/2″ so I got a few more biscuits out of the batch. I like to use coarse sugar instead of granulated sugar to sprinkle on top of each biscuit before baking. Enjoy!

Classic Strawberry Shortcake
-recipe from Fine Cooking Magazine 

These biscuits get their light, tender texture from buttermilk and baking powder, and their rich flavor from an egg, cream, and lots of butter. This simple dessert is best made at the height of strawberry season, using the juiciest, sweetest strawberries you can find. Serves 6.
 
For the strawberries:
1 lb. ripe strawberries, hulled (about 4 cups)
2 Tbs. granulated sugar; more to taste

For the biscuits:
9 oz. (2 cups) unbleached all-purpose flour; more for rolling
1/3 cup plus 1 Tbs. granulated sugar
2-1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. kosher salt
4 oz. (1/2 cup) cold unsalted butter, cut into 1/2-inch pieces
1 large egg
1/4 cup heavy cream; more for brushing
1/4 cup buttermilk

For the whipped cream:
1-1/2 cups heavy cream 
2 Tbs. granulated sugar

Prepare the strawberries: Put one-third of the berries in a medium bowl and, using a potato masher, crush them into a chunky purée. Slice the remaining berries 1/4 inch thick and stir them into the mashed berries along with the sugar. Taste the berries, adding more sugar if necessary. Let the berries sit at room temperature for at least 30 minutes.

Make the biscuits: Position a rack in the center of the oven and heat the oven to 425°F. Line a large heavy-duty baking sheet with parchment.

Sift the flour, 1/3 cup of the sugar, the baking powder, and baking soda into a large bowl. Stir in the salt. Using a pastry blender, a fork, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse cornmeal.

In a small bowl, beat the egg and heavy cream with a fork. Mix in the buttermilk. Make a well in the center of the flour mixture and pour in the cream mixture. Mix with the fork until the dough is evenly moistened and just comes together; it will still look a little shaggy. Gather the dough and gently knead it three or four times. If the dough seems dry and doesn’t form a cohesive mass, work in more cream, 1 tsp. at a time.

Transfer the dough to a lightly floured surface and roll it into a 3/4 -inch-thick disk. With a sharp 2 1/2-inch biscuit cutter, press straight down to cut the dough into rounds and lift straight up to remove (don’t twist the cutter or it will seal the sides of the biscuits and interfere with rising). Transfer the rounds to the prepared baking sheet. Gather the dough scraps, gently knead them together, re-roll, and cut out more biscuits until you have a total of 6.

Lightly brush the biscuit tops with cream (about 1 Tbs.) and sprinkle with the remaining 1 Tbs. sugar. Bake, rotating the baking sheet once, until the biscuit tops are lightly browned, 10 to 15 minutes. Let the biscuits cool slightly while you whip the cream.

Whip the cream: In a large, chilled metal bowl, whip the heavy cream and sugar to soft peaks with an electric hand mixer. (Use immediately or refrigerate, covered until ready to serve).

Assemble the shortcakes: Using a serrated knife, split the warm biscuits in half horizontally and transfer the bottoms to 6 dessert plates. Spoon about three-quarters of the macerated berries and their juice evenly over the biscuit bottoms. It’s OK if some of the berries spill out onto the plate. Top with a generous dollop of whipped cream and cover each with a biscuit top. Spoon more berries and cream over each shortcake and serve immediately.

Make Ahead Tips: The biscuits can be baked 10 to 12 hours ahead and reheated in a 350°F oven before serving. The strawberries can be macerated up to 2 hours ahead. The cream can be whipped up to 2 hours ahead and refrigerated, covered. If necessary, lightly rewhip before using.