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Asparagus with Morels
The combination of local morel mushrooms and fresh asparagus is the flavor of spring in this area. Italy and France have their truffles; we have morels. There are so many possibilities for these gorgeous Alice in Wonderland–looking fungi, but I prefer keeping it simple and letting their flavor and texture shine next to fresh asparagus. If you are not fortunate enough to find morels growing nearby in the wild or for sale at your local farm market, morels have recently become commercially available in many places, with Oregon being a big producer. While the price may seem steep, it doesn’t take a large quantity of them to make an excellent dish.
Serves 4
2 Tbsp butter
2 Tbsp extra-virgin olive oil
1/2 lb fresh asparagus, sliced into 1/4-inch-thick slices on a sharp bias
1 lb fresh morels, halved from top to bottom and cleaned
1 tsp minced fresh garlic
Salt and pepper to taste
1. Heat butter and oil in a heavy-bottomed skillet over high heat until they are shimmering.
2. Add asparagus and toss until it turns bright green.
3. Add morels and cook until the liquid is released and is mostly gone.
4. Remove from the heat, toss in the garlic, and keep tossing for 1 minute.
5. Season with salt and pepper to taste.
Broccolini with Balsamic Vinegar and Lemon
Although broccolini used to be an item found mainly at ethnic grocers, it is becoming far more common in local markets lately. A number of local growers have added it to their offerings in recent years. It is a great change from broccoli, and the texture is a perfect complement to a wide variety of dishes. The addition of this quickly prepared vegetable to your meals will really refresh your taste buds!
Serves 2
1 Tbsp olive oil
1/2 lb broccolini, broccoli, or broccoli rabe
1/4 cup water
1/4 tsp minced fresh garlic
2 Tbsp balsamic vinegar
1/2 tsp lemon zest, finely grated
Salt and pepper to taste
1. Heat oil in a cast-iron pan or a wok over high heat until it starts to shimmer, just before it starts to smoke.
2. Toss in broccolini and stir constantly for 1 minute.
3. Add water, cover, and steam until water is evaporated.
4. Add garlic, toss for 30 seconds.
5. Add balsamic vinegar, lemon zest, salt, and pepper. Toss and serve.
Orange Tomato Basil Soup
This is one of the simplest dishes you will encounter. It always brings rave reviews and requests for the recipe. At first glance the combination seems a bit odd, but it produces the perfect mingling of sweet, savory, and satisfying.
Makes about 4 bowls or 7 cups
3 Tbsp extra-virgin olive oil
2 large carrots, peeled and chopped
1 medium yellow onion, chopped
2 tsp minced fresh garlic
1 28-oz can diced tomatoes
1 bunch fresh basil leaves or 1 Tbsp dried basil
1/4 tsp baking soda
1 cup orange juice (more or less to taste)
Salt and pepper
1. Put the olive oil in a 4-quart pot over medium heat until the oil is hot.
2. Add the carrots and the onions and cook, stirring frequently, until the carrots are soft, about 15 minutes.
3. Add the garlic and cook 1 minute more.
4. Add the tomatoes and cook until they start to simmer.
5. Add the basil and transfer the ingredients to a food processor or blender. If using a blender, remember to leave the lid cracked a bit and cover it with a kitchen towel to allow room for the hot liquid to expand. If you fully close the blender top, soup will blow all over when you turn the machine on!
6. Run the processor or blender until the mixture is smooth and uniform.
7. Pour the mixture back into the pot on low heat and stir in the baking soda. This step removes any acidity from the tomatoes without having to add sugar.
8. Add the orange juice and salt and pepper to taste.
Cave Side Salad
This is a colorful and flavorful entrée-worthy salad. It is a nod to the original lodge’s proximity to Old Man’s Cave, located just below the dining room’s windows. It can be made in any size you choose, from one serving to enough for a gathering. Just adjust the ingredients to your liking.
