Roasted pheasant stuffed with wild rice served with pomegranate and persimmon sauce makes a flavorful winter dish.
On cold and wet days, nothing warms you up like a bowl of creamy leak and potato soup. Plus, it’s hearty enough to eat as a dinner with a small salad to go along with it. Just make sure you have some good sourdough bread to go along with your soup as you’ll want to sop up all that creamy liquid.
I don’t know if it’s global warming or what, but while it seems it’s been quite warm in the rest of the country, it’s been an unusually wet and cool spring here. But that unseasonably cool weather has extended the growing season for several cool-weather vegetables. While at the farmers market today, I noticed beautiful leeks and French sorrel, so I decided to buy some to make a cold soup for dinner. Call it wishful thinking and an offering to the universe for the temperature in Oregon to finally warm up.