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Tagliatelle Recipe from KATU’s Afternoon Live

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

Tagliatelle with Spring Peas and Lemon


8 oz pasta

1 tbps butter

1 tablespoon chopped shallot

3 cloves chopped garlic

1 cup fresh or frozen peas (if using fresh, blanch them first)

1 cup heavy cream

2 tbps lemon juice

1/2 cup grated parmesan-reggiano cheese (plus more for serving)

1/4 cup chopped fresh parsley

1/4 cup chopped fresh mint


Cook the pasta al dente, reserving 1/4 pasta water to thin the sauce if necessary.

Heat butter over medium heat and sauté the chopped shallot with a pinch of salt until it is translucent.

Add garlic and the peas, and cook for 2 more minutes.

Add the cream and cook until it starts to bubble and thicken to a sauce consistency, 3 to 4 minutes.

Reduce heat to low and gently mix in the cooked pasta. Cook together for 1 to 2 more minutes so the pasta can absorb the sauce.

Remove from heat and mix in the grated parmesan, lemon juice, salt + freshly ground pepper and the chopped herbs. Add the herbs right before serving, as the mint will discolor quickly when in contact with heat.


Chocolate Avocado Mousse Recipe from KATU’s Afternoon Live


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

Chocolate Avocado Mousse


½ cup dark chocolate

4 very ripe avocados, peeled and pitted

½ cup agave nectar, or honey

½ cup unsweetened cocoa powder

1 tablespoon vanilla extract, or vanilla bean paste

¼ teaspoon salt


Melt dark chocolate on low over double boiler.

Place all of the ingredients in a food processor, including the melted chocolate.

Blend until smooth and creamy, scraping the sides of the bowl as necessary.

Spoon into glasses and refrigerate at least three hours (can be made one day in advance)

Garnish with Whipped Coconut Cream (see recipe below) or fresh berries.


Coconut Whipped Cream


1 each 13.5 oz can coconut milk (not coconut cream)

2 Tablespoons agave nectar, or honey

1 teaspoon vanilla extract, or vanilla bean paste


Chill the can of coconut milk in the refrigerator overnight.

Open can and scoop out just the fat cap into a bowl that will be used with a mixer.

Whip on high until the coconut milk is starting to look fluffy.

Add the agave nectar or honey and vanilla product.

Whip until it looks like whipped cream.

Place a dollop of the whipped cream on top of the mousse and garnish with toasted coconut or chocolate shavings if desired.

Foodie Fondness in February



How did the most unsightly part of the farm (that spot between the greenhouse and the hay barn) become our prettiest view today?!?I love these chilly February days on the farm and in The Kitchen.

As our busy holiday season continues to run long into February, I am overwhelmed by gratitude for all of you who continue to spend these afternoons and evenings with us in The Kitchen. You’ve welcomed Chef Andrea with open arms as she brings her expertise to The Kitchen, and you’ve continued to support Chef Kate as she develops into a fantastic instructor. Wait until you see what she is doing in the greenhouse this year as she grows in her role of Chef and Farm Manager. You share our story, laugh at my jokes, and continue to join us at The Kitchen table, sharing another delicious meal! We’ve added plenty of upcoming spring classes to the website, so come back and see us soon!

~ Chef Jessica


We’ve been sharing our space, and our leftovers, with five little lovelies that you may have met in the pig pen. These pigs are a cross between two heritage breeds – Gloucestershire Old Spot and Large Black. They were chosen for their family friendly demeanor, hardiness to live on pasture, and fantastic flavor as pork. But as they always say, all good things must come to an end. As the farm side of Middleground Farms grows, we are starting to offer shares in our farm raised pork. Loved and well fed, these pigs represent exactly why we do what we do – bring great food to our table, knowing exactly what we are eating. If you are interested in purchasing a half-hog now, or in the future, please send Jessica an email.

Speaking of bacon…. Join us for our upcoming Brunch & Bubbles: Lowcountry Brunch class on April 22nd! Register here!



If you have littles, you are already making your spring break plans. Send your kids to The Kitchen for Kids Camp where they will get a taste of farm life AND will learn to create some delicious meals in The Kitchen! Choose one, two, or three days where they will take something off of your plate by learning to put something on the table for Breakfast, Lunch or Dinner!



March is Portland Dining Month! If you aren’t cooking with us in The Kitchen, get inspired by all of the great food that Portland has to offer by supporting these small restaurants. Check out Travel Portland’s Picks for the best places to go!

If you don’t have plans for next weekend, February 24th, head to Newberg for the Oregon Chardonnay Celebration. Over 50 of area’s best chardonnays will be poured, while enjoying nibbles from The Allison Inn. One of our favorite’s, Elk Cove Vineyards, will be there – tell them we sent you!

Love Kombucha? On Tuesday, February 27th, you won’t to want to miss our Kombucha and Water Kefir Workshop taught by our Kombucha-loving Chef Kate! You’ll head home with a bottle of Kombucha that you flavored yourself and a Kombucha SCOBY so you can start your own home brew. The night culminates with a delicious meal (as always) enjoyed family style around our beautiful barn wood tables!

Have you heard of Farmlandia? We are proud to be part of the Farmlandia Farm Loop, a self-guided tour through 20 farms in the Milwaukie, West Linn, and Wilsonville area. This loop includes a variety of farm stops, including farmstands with fruits and vegetables, amazing local wines, and friendly farm animals. One of our favorite neighbors is Pete’s Mountain Vineyard & Winery. They are open every Sunday for tastings from 1-4 pm. It’s a great destination after our Spring Pies & Tarts class at The Kitchen!

Apple Crusted Salmon with Prosciutto

From our time with Tra’Renee on KATU’s Afternoon Live – a great go-to dinner entree for your holiday dinner party!

Apple Crusted Salmon with Prosciutto

Serves 6

1 1/2 cup apple juice

1/2 cup orange juice

2 1/2 tablespoons honey

2 tablespoons chopped fresh mint

2 tablespoons chopped chives

Salt and black pepper, to taste

2 apples, thinly sliced

6 6-ounce salmon portions, skin removed

6 slices prosciutto

Extra-virgin olive oil, for the pan

1/4 cup loosely packed brown sugar


Prepare marinade by whisking together apple juice, orange juice, honey, mint, chives, salt and pepper until well combined. Set aside.

Slice the apples into rings as thin as possible. Place sliced apples into marinade and let them marinate for a minimum of 30 minutes and a maximum of two hours.

Preheat the oven to 375°F. Sprinkle entire surface of salmon lightly with salt and pepper. Remove apples from marinade and place them carefully on salmon, shingling them from one end to the other. Sprinkle brown sugar over apples and wrap a slice of prosciutto around each piece of salmon.

Roast for approximately 20 to 25 minutes. When finished, pour juices from the roasting pan over fish before serving.