Roasted pheasant stuffed with wild rice served with pomegranate and persimmon sauce makes a flavorful winter dish.
Combining fruits to salad greens is a great way to enjoy seasonal fruits such as strawberries in a way that makes the most of their flavor.
Oregon strawberries are coming to the end of their season, and a great way to enjoy them is to combine them in a light salad with arugula. The peppery flavor of arugula highlights the flavors of the strawberries and addition of crumbled goat cheese and toasted hazelnuts adds layers of texture as well as flavor.
Back home in the good ol’ US of A, we have our own ways of grazing through the 4th of July. Inevitably, most celebrations will be outdoors and around some sort of grill, as it should be. Hamburgers, hot dogs, grilled meat and chicken, barbecue, potato salad, cole slaw, deviled eggs, ice cream, strawberries, blueberries, baked beans, oysters, lobster, crab, to name more than a few likely table-toppers, depending on where you celebrate.