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About Kate Johnson

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So far Kate Johnson has created 5 blog entries.

Roasted Delicata Squash and Kale from KATU’s Afternoon Live!

Chef Jessica’s recipe from KATU’s Afternoon Live!

Roasted Delicata Squash with Kale & Cranberries

salad

1 medium delicata squash

1 tablespoon extra-virgin olive oil

½ teaspoon coarse kosher salt

Freshly ground pepper to taste

12 cups clean, torn kale leaves (no ribs or stems)

½ cup crumbled fresh chevre (or crumbly blue

¼ cup dried sweetened cranberries, soaked in red wine vinegar

2/3 cup toasted pecans (or your favorite purchased spiced nuts)

dressing

1 small clove garlic, peeled and chopped

½ cup extra-virgin olive oil

¼ cup sherry vinegar

3 tablespoons pure maple syrup

1 teaspoon Dijon mustard

1 teaspoon coarse kosher salt

¼ teaspoon freshly ground pepper

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.

Cut delicata in half lengthwise and scoop out seeds and stringy pulp from the center of the squash cavity. Trim ends and stem and then cut squash into half moons, each about ½-inch thick.  Toss delicata squash, oil, salt and pepper in a medium bowl. Spread the squash out on the baking sheet and roast until the squash is tender, stirring once or twice with a spatula, 15 to 20 minutes.

Meanwhile, make dressing by combining ingredients and blending.  Season to taste.  Toss kale with dressing in a large bowl.

Add the hot roasted squash to the kale and toss to coat. Divide the kale and squash mixture among four large plates. Top with fresh chevre, cranberries and pecans.

Tomato Gazpacho from KATU’s Afternoon Live!

Chef Andrea’s Recipe from KATU’s Afternoon Live!

Tomato Gazpacho

Serves 8

8 cups tomatoes, about 3 pints

3/4 cup fresh breadcrumbs or panko, optional

6 tablespoons olive oil

2 cups cucumber

1 tablespoon garlic, minced

Salt and pepper, to taste

Vinegar, optional

Puree all ingredients in a high-powered blender until smooth.  Press through a fine mesh strainer to remove any remaining skins or seeds.

Heirloom Tomato and Goat Cheese Galette from KATU’s Afternoon Live!

Chef Andrea’s recipe from KATU’s Afternoon Live!

Heirloom Tomato and Goat Cheese Galette

Serves 8

1 recipe Perfect Pie Dough with rosemary and black pepper

1 pound multi-colored heirloom tomatoes, sliced

3 ounces goat cheese, at room temperature

1/2 cup parmesan cheese, grated, plus extra for garnish

1 garlic clove, minced

Salt and pepper, to taste

3 tablespoons fresh basil leaves, thinly sliced

1 large egg

1 tablespoon water

Extra-virgin olive oil

 

Preheat oven to 400°F and position oven rack in the bottom third of the oven. Line a rimmed baking sheet with parchment paper.

In a small bowl, combine goat cheese, parmesan, garlic, salt and pepper. Set aside

Generously flour a work surface and place chilled dough disk on the flour. Dust the top of the dough with flour. Using a rolling pin, roll chilled dough into a circle, turning and flipping the dough using a bench scraper, until the circle measures 12 inches wide and 1/8 inch thick. Starting at one edge, roll the dough around the rolling pin and transfer to the baking sheet. Chill in the refrigerator for 30 minutes.

Spread cheese mixture on pie dough, leaving a 3-inch border around the outside. Layer tomato slices over cheese mixture and sprinkle with salt, pepper and basil. Fold the border of pie crust over the filling, leaving the center of the top exposed so the tomatoes can be seen. Make an egg wash of egg whisked with a little water and brush all over the crust. Bake until filling is hot and crust is golden brown and baked through, approximately 30 minutes. Remove from the oven and allow to cool slightly. Serve warm, drizzled with olive oil and sprinkled with parmesan cheese and basil.

Summer Greens with Goat Cheese Crouton and Fresh Oregon Berries from KATU’s Afternoon Live!

Chef Jessica’s recipe from KATU’s Afternoon Live!

Summer Greens with Goat Cheese Crouton and Fresh Oregon Berries

Serves 6

6 ounces mixed greens

½ cup hazelnuts, toasted and roughly chopped

1 pint summer berries

Vinaigrette:

2 tablespoons Champagne Vinegar

2 tablespoons fruit jam

1 small shallot, chopped

1 teaspoon Dijon mustard

1 teaspoon orange zest

½ cup olive oil

Salt and pepper, to taste

Goat Cheese Crouton:

6 ounces goat cheese, divided and formed into 1-ounce patties

½ cup flour seasoned with salt and pepper

1 egg

½ cup panko bread crumbs

vegetable oil for pan frying

 

In medium bowl, combine first five vinaigrette ingredients. Slowly drizzle in olive oil, whisking constantly until well combined. Season with salt and pepper. Set aside.

Place flour in one bowl, slightly beaten egg in a second bowl, and bread crumbs in a third. Dredge cheese patty in flour, then egg, followed by bread crumbs. Repeat with other patties. Heat oil in large sauté pan until hot. Place cheese patties in oil cooking for about 30-45 seconds each side, or until golden brown. Remove from oil and place on paper towel to absorb oil.

Toss greens with dressing, garnish with berries and hazelnuts and top with warm goat cheese. Serve immediately.

Sugar Snap Pea Salad from KATU’s Afternoon Live!

Chef Jessica’s recipe from KATU’s Afternoon Live!

Sugar Snap Pea Salad with Yogurt-Dill Dressing

Serves 6

1 pound sugar snap peas

Bring 4 cups of water to a boil. Add 1 tablespoon salt drop sugar snap peas into the simmering water. Leave in simmering water until peas are bright green and still have a good snap. Approximately 2 minutes. Immediately shock in ice water. Leave until peas are cold. Remove from water and spin to remove water or lay out on towel to dry for 10 minutes. Prep peas further by removing strings and slice thinly.

Dressing-

¾ cup buttermilk

3 tablespoon Greek yogurt, plain, whole milk preferred

2 tablespoon fresh lemon juice

zest of 1 lemon

½ tsp. garlic, minced

2 tablespoon olive oil

salt pepper

Whisk buttermilk, yogurt, lemon juice, garlic, and a large pinch of salt in a medium bowl. Toss sugar snap peas, 2 tablespoon oil, and 1 teaspoon lemon zest in another medium bowl; season with sea salt and pepper.

To Assemble-

Pour dressing into a shallow bowl and pile sugar snap peas in the center. Drizzle with more oil, season with more pepper, top with more lemon zest and sliced mint.

1 tablespoon fresh mint, sliced into ribbons

2 tablespoon fresh dill, minced