Recipe Corner – May 13, 2026

Enjoy some of Oregon’s best fruits and veggies in this week’s recipes.

Steak Bites with Blue Cheese and Raspberry Balsamic Sauce

Ingredients

• 1 ¼ cups of frozen Oregon raspberries
• 2 tablespoons balsamic vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 baguette, sliced and toasted into crostinis
• 1 pound of Omaha Steaks meat, cut of choice
• 3 oz. blue cheese, sliced
• Chopped chives, for garnish

Directions

1. To make the raspberry balsamic sauce, start by adding add the frozen raspberries to a saucepan on medium-low heat. Heat the berries until thawed.
2. Next, add the balsamic vinegar, salt and pepper.
3. Cook at a simmer for 8 minutes then remove from heat.
4. Meanwhile, slice your baguette on a bias about ½ inch thick.
5. Toast your crostinis on broil for 3-5 minutes, until lightly golden brown.
6. Generously season your steak with salt and pepper and sear until medium rare.
7. Be sure you let the meat rest for at least 10 minutes prior to slicing the steak into cubes. You don’t want steak juices leaking all over your bread!
8. Top your crostini with seared steak, raspberry balsamic sauce and a sliver of blue cheese. Garnish with chopped chives.
9. To serve, spear crostinis with an appetizer toothpick, if desired.

Raspberry Goat Cheese Crêpes

Ingredients

Berry Sauce Ingredients

• Kosher salt
• Freshly ground black pepper
• 2 Cups frozen black raspberries, red raspberries or blackberries (add more if sweeter flavor is desired)
• 1 Tablespoon minced fresh ginger
• 1 serrano chile pepper, seeds removed, minced (may reduce to half if very sensitive to heat)
• 1/4 Cup honey
• 1 Tablespoon balsamic vinegar
• 1/4 Cup lemon juice

Filling Ingredients

• 8 oz goat cheese
• 1 Cup cottage cheese
• 1/4 Cup Greek yogurt
• Freshly ground black pepper and chopped thyme to taste

Crêpes Ingredients

• 4 Tablespoons melted butter
• softened butter or non-stick cooking spray for crêpe pan
• 1/2 teaspoon salt
• 2 1/2 Cups milk
• 1 3/4 Cups flour
• 6 eggs

Directions

Filling

1. Combine cheeses in a food processor or blender until smooth.
2. Add pepper and thyme to taste and stir to mix thoroughly.
3. Refrigerate until ready to serve.

Berry Sauce Instructions

1. Mash berries in a medium bowl. Some chunks will remain.
2. Add ginger, honey, black pepper, salt, chile, vinegar, and lemon juice to the berry mixture.
3. Stir to combine, and add to saucepan over medium low heat. Simmer, stirring frequently, for 8-12 minutes.

Crêpes Instructions

1. Combine flour and salt in a medium bowl. Whisk together and set aside.
2. In a large bowl, add eggs and milk. Whisk together, and add dry ingredients whisked together in previous step. Add the melted butter and whisk the entire mixture together until smooth (use a blender if necessary).
3. Preheat the oven to 200°F, and place a large cookie sheet lined with wax paper inside.
4. Heat one or two medium crêpe pans (about 10 inches) over medium heat. Take a bunched up paper towel and dip it in the softened butter. Carefully wipe the butter around the heated crepe pan, greasing it thoroughly. (If your pans allow, you may use non-stick cooking spray instead.)
5. Using a 1/4 cup measuring cup, draw 1/4 cup batter from the bowl and add to the greased crêpe pan. Lift the pan from the heat and swirl it to coat the pan evenly with the batter. Allow the crêpe to cook for 30 seconds to a minute, watching the surface of the crêpe closely. When it appears to have thickened slightly, slide a rubber spatula under one edge and check to see if the crêpe is slightly browned. As soon as the slightest browning appears, remove the cookie sheet from the oven with an oven mitt, and flip the crêpe onto it directly. Replace the cookie sheet in the oven to keep the crêpes warm. Re-coat the pan with additional butter or cooking spray, and repeat for remaining crêpes. The batter should make about 15-20.
6. Lay a crêpe out flat, and spread a tablespoon or two of the filling on it. Roll the crêpe up, ensuring that the cream spreads evenly throughout the length of the crêpe.
7. Top with berry sauce and serve immediately.

Gnocchi topped with Ricotta and Peas

Ingredients

• 16 oz. package Gnocchi
• 5 oz. petite peas
• 1/3 cup ricotta cheese
• 3 tablespoons Olive Oil
• 1 teaspoon crushed red pepper
• 1 tablespoon zest from lemon
• 1 tablespoon zest and 1 tablespoon juice from a lemon
• Fresh Basil, for garnish

Directions

1. Bring medium-sized pot of water to a boil and season the water with two tablespoons of sea salt.
2. Add the gnocchi and cook 1 minute, then add peas and cook for another 1-2 minutes. Strain gnocchi and peas and add them to a serving bowl.
3. Top gnocchi and peas with small dollops of ricotta, drizzle with olive oil and lemon juice, and sprinkle with crushed red pepper and lemon zest.
4. Season with a sprinkle of sea salt and garnish with basil leaves to serve.