Harvest of the Month Recipes for Families

Recipes from Local Restaurants

The Rogue Valley is filled with amazing chefs and fantastic restaurants. These chefs are ready to inspire you and give you ideas as to what you can create at home! Take a look at their delicious inspirations, download the recipe, try it yourself, and post the results on our Facebook page! We can't wait to hear from you!

Truffle Pig

Truffle Pig Craft Kitchen is a locally inspired pop-up specializing in Chef driven seasonal menus. We offer personalized catering, locally paired wine dinners, private in-home parties, and custom crafted menus for your special events. Find us at the Rogue Valley Growers & Crafters Market in Ashland and Medford for our weekly seasonally inspired and crafted menus. Follow us on Facebook and Instagram for our upcoming events. Our menus are guided by sustainable principles and practices. We proudly support S. Or farms, ranches, dairies, wineries and artisans.

Kids Unlimited

Kids Unlimited recognizes the importance of healthy food. It is our priority to incorporate nutrition education, offer an incredible food program and include garden education in to daily programming and curriculum. The food program gives every Kids Unlimited student access to free breakfast, lunch and dinner at the school each day as well as meals daily during summer break. All meals are cook from scratch in the on-site full kitchen.

Chef Kris has been with Kids Unlimited since 2009, involved in multiple avenues but always including the commercial kitchen. He jumped at the opportunity to participate in the Farmers to Families Celebrity Chef Challenge. Showcasing local food in creative and delicious ways is something that Kris excels at. Not only does he create incredible meals from scratch each day for Kids Unlimited, he also teaches culinary classes and participates in many other food inspired events throughout the year.

CHEF HARLAN BROOKS

Passion for food runs through the veins of Chef Harlan Brooks and he wasted no time finding his voice in the Peerless kitchen. A member of the Peerless family since 2011, he has an endearing commitment to innovative flavor combinations that have been translated into some of Oregon’s most talked about plates.

Harlan’s exciting sense of cuisine comes with unexpected gastronomic riffs, and an uncanny ability to balance flavor, texture, aroma and seasonality. He worked under the critically acclaimed Chef Joshua Ketner, learning to marry Pan­Asian cuisine with French culinary technique; before being appointed our sous chef and finally, Chef de Cuisine in the Fall of 2015.

As a leader, Harlan is constantly teaching and pushing his team to put the utmost consideration into flavor and technique. His work ethic is infectious and is always aimed at achieving the highest of culinary standards. Come on in and say hi to Harlan any night we’re open, he’ll be right at the front of our kitchen.

Chef Charlene Rollins

Do you know how hot it is? Of course, and even hotter in the kitchen, if too much cooking happens…

So be cool, when you dive into your box, for these three different dishes that use what’s in it with not much cooking, but enough to keep you busy and creative doing it, and enough tasty and healthy food for a few meals.

Eating at New Sammy’s isn’t about dangling your legs over the cutting edge. It tries to be about nourishment and taste, feeding your bodies and feelings of well-being.  But that’s not to say we don’t play with your food, and that you shouldn’t, too!

curbside king

In October of 2015 Chef William Snyder started Curbside King with the goal of bringing our own type of fresh, healthy food to the valley. Our menu has continuously changed and moved forward with the momentum of our food truck. We have had the opportunity to participate in amazing events such as the Ashland culinary festival, concerts at the Expo, and so much more.  Voted the best chef in Rogue Valley Messenger in 2017, 2018 & 2019. We strive to delivery fresh healthy food with kindness every day and hope you will enjoy this recipe.

Anne Levens, CP

Anne Levens has worked for Central Point school district for the past nine years as the Nutrition Services Supervisor.

"I love working in Child Nutrition, the balance of the work keeps me happy. My team and I work hard everyday to make healthy, nutritious, fun meals for our students. We value local ingredients and love that we live in the Rogue Valley where we are able to buy from so many farms and ranchers."

Summer meals are free to all kids ages 1 to 18. Meals will be served at Crater High School, CPE, Jewett and Patrick Monday – Thursday, June 15 – August 14. Mobile meals will be available Monday – Thursday, June 15 – July 31 at limited sites. Weekly meal pick up at Crater High School, which will require registration one week in advance, will begin June 25. More information can be found here and on the Food Services website.

Chef Deanna Waters Senf 

Deanna Waters Senf joined the Rogue Valley Farm to School harvest educator team last year after 2 decades working as a chef and baker.

The harvest meals on farm field trips highlight how fun and easy food preparation can be for the children of our community. We enjoy time outside harvesting and learning culinary skills while preparing lunch from organic ingredients freshly found in the field.

Deanna's culinary style is focused on plant-based interpretations of classic comfort dishes. She heavily draws on her childhood food experiences, which were spent foraging on a farm and eating what she found.

A cook's work is easier (and faster) when the ingredients are fresh, organic and local because the flavour is so good!

Working for farm to school has been deeply rewarding, synchronising her philosophy about food with community engagement.

If you are considering a plant-based diet, the farmers of Rogue Valley have everything you need!

BIRD & RYE

Neil opened bird & rye in the summer of 2019 with not having any real affinity with “the south” and its cuisine, but just a love for how the food can put people at ease. “The primal instinct of it being finger food gives you a sense of comfort”. Neil developed the menu through plenty of research and painstaking testing for what he feels is a true representation of southern style food, with his interpretations. Neil was the driving culinary force behind the successful Smithfields Restaurant in Ashland which he sold the end of 2019. Please enjoy!

CHEF PAUL BECKING 

Chef Paul Becking graduated from Santa Barbara City College of Culinary Arts. He excelled there, graduating first in his class.

Subsequently Paul earned the esteemed honor of preparing food with Julia Child. After working as Sous and Executive Chef for a number of revered Santa Barbara restaurants, Chef Paul took the plunge to begin a culinary endeavor of his own, and the concept of cooking with fire, water, air and earth was born.

After working at Porters Restaurant and The Butcher Shop in Medford, he pounced on an opportunity to purchase a small café in Jacksonville. There he established C ST Bistro in 2010.

Chef Paul bases the Bistro’s core culinary values on from-scratch cooking with locally sourced, bad-free ingredients. His love for southern Oregon and its expansive locally grown bounty guarantee no southbound return anytime soon.

CHEF JORDAN HARTO

Jordan Harto was born and raised in Ashland, Oregon. He has been cooking professionally for ten years, beginning his career in his father’s restaurant and long time local favorite, Thai Pepper. Jordan has cooked professionally in both Ashland and Portland, specializing in Asian and Spanish cuisines. His current position is as the Executive Chef at Ostras! Tapas & Bottleshop.

Beautiful, elegant dining room with a friendly relaxed bar to enjoy craft cocktails, local and Spanish wines and a delicious variety of tapas. Come and taste for yourself!