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SAVOR THE SEASON IN THE GORGE WITH PUMPKIN BISQUE AND CHESTNUTS By Registered Dietitian Sarah Harper This cozy autumnal recipe, ready in about an hour, transforms a can of pumpkin purée and cooked chestnuts into a rich, aromatic bisque. The buttery, slightly sweet chestnuts add a silky smoothness, delivering a velvety mouthfeel with every bite. Bay leaf, thyme, and sage contribute layers of savory and herbal notes. If you have the time, roasting your own sugar pumpkin, or even opting for butternut or acorn squash instead of canned pumpkin, can bring an extra layer of freshness and complexity to the recipe. This Pumpkin Bisque with Chestnuts recipe is an ideal addition to a festive meal or a light lunch on a cool autumn day. For additional texture and freshness garnish with roasted chestnuts, pepitas, and fresh parsley. A drizzle of coconut milk enhances the creaminess of the bisque. Pair it with crusty bread for dipping and savor every last drop. Pumpkin Bisque with Chestnuts Servings: 4 Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 60 minutes Ingredients 1 tbsp avocado oil 1 onion, diced 15 oz pumpkin puree (1 can - not pumpkin pie filling) 2 cups cooked chestnuts (roasted or pre-packaged cooked chestnuts) 4 cups low-sodium vegetable stock 1 ½ tsp dried sage 1 tsp dried thyme 1 dried bay leaf 1 tsp Kosher salt - more or less to taste ¼ tsp black pepper - more or less to taste Optional: 15 oz coconut milk (1 can) Instructions Step 1: Sauté the Onions Heat oil in a pot or Dutch oven over medium-high heat. Add chopped onions and cook until translucent and fragrant. Step 2: Combine Ingredients Add canned pumpkin and cooked chestnuts, stirring until warmed through. Step 3: Add Broth and Seasonings and Simmer Pour in vegetable stock and add herbs and seasonings. Bring the mixture to a boil. Reduce heat to low and let the soup simmer for 30 minutes. Step 4: Blend the Soup Remove bay leaves. Blend the soup until smooth using a blender or immersion blender until smooth. Step 5: Seasoning Adjustment Return the blended soup to the pot and cook on low for 15 minutes. Option to add coconut milk if desired. Taste the soup and adjust seasonings as needed. Step 6: Garnish and Serve Ladle the Pumpkin Bisque into bowls. Garnish with a swirl of coconut cream, fresh herbs, or a dash of pepper if desired. Serve with crusty bread, a sandwich or a salad and enjoy! Sarah Harper is a Registered Dietitian, creator, and one of many eaters behind The Addy Bean. She is also an avid hiker, a registered yoga instructor, and a former nursing home dietitian. Based in Hood River, Oregon, Sarah lives with her husband Jacob, her dog Huey and her blog’s namesake – her cat Adeline.
 Draper Girls Country Farm Get ready to dive into an exciting week filled with delicious happenings in the Gorge!
This week, Pearls Place Fruit is fully embracing the fall season with new hours! Visit from Friday to Monday, 9-6, or Tuesday to Thursday, 11-5. Whether you order online for a quick pick-up or browse in-store, this spot is perfect for satisfying your autumn cravings. 1860 Hwy 35, Hood River OR 97031 Draper Girls Country Farm is kicking off U-Pick apple season this week with their Winter Banana Apples! These versatile apples are perfect for snacking, tossing into salads, pairing with nuts, or even using in desserts. You can pick your own from the orchard or grab some already picked in the Country Store, which is open from 10 AM to 5 PM. U-Pick hours run from 10 AM to 4 PM. 6200 HWY 35 Mount Hood Parkdale OR, 97041 October is packed with excitement at Upside Down Wine! Don’t miss the Suncadia Harvest Taste Tour on October 5th. Plus, live music on the 11th will set the perfect vibe, and the Halloween Wine Walk on the 26th is just around the corner. Great sips and good times are on the horizon! 205 E 1st St, Cle Elum, WA 98922 Wilderton is making waves this week! Starting October 1st, their tasting room will be open Friday through Sunday from 12-6. 407 Portway Ave, Hood River, OR 97031 Gander & Goose has an upgraded Happy Hour waiting for you this week! Swing by from Wednesday to Sunday, 4 to 5:30 PM, for fresh oysters and expertly crafted cocktails. White Salmon, WA Big news at Tierra de Lobos Winery! @mannyslonchera is serving up their delicious Mexican food at the winery, along with some tasty house specialties. 201 Osprey Lane West, The Dalles, OR Whether you’re picking apples or enjoying local bites, there’s no shortage of delicious experiences waiting for you. #HoodRiverEats  Riverside Hood River Enjoy the Salsiccia at Riverside Hood River, a beloved dish for over 20 years and a perfect comfort food for those crisp fall days!
The Hood River Harvest Fest is just around the corner, running October 11-13. Over 20 local vendors will showcase the valley's finest produce, including Pear Bloom Farm! Indulge in fresh apples, pears, and squash, or savor mouthwatering dishes from food trucks offering tacos, BBQ, and dairy-free soft serve! Don’t miss the Siragusa Pear Salad at Solstice Pizza. This is a must-try, along with other pear dishes they serve which are sure to impress. Dani’s Kitchen Shop is gearing up for October with fun classes and delightful cookie decorating events and pop-ups! This fall, dive into the flavors of the Columbia Gorge at the first-ever Taste of the Gorge! Running through November, over 70 businesses from Vancouver to Goldendale invite you to explore local restaurants and shops like French’s Farm in Lyle! Enjoy your week and thanks for following along.  Grasslands Barbecue Don’t Miss These Awesome Events!
• Join Freebridge Brewing on September 21 from 11 AM to 9 PM for a fantastic Oktoberfest celebration! Enjoy German-style beers, Bavarian pretzels, and sausages from We’re the Wurst, plus games, contests, and collectible mugs. Location: 710 E 2nd St, The Dalles, OR 97058 • Head to PFRIEMTOBERFEST on September 21 from 2 PM to 7 PM for a great mix of Bavarian games, music, and a special beer collaboration between Pfriem Family Brewers and Grasslands Barbecue. Indulge in steak tartare, sausages, and more. Location: 650 Portway Ave, Hood River, OR 97031 • On September 28, enjoy a special brewery dinner hosted by Everybody’s Brewing at Mt. Hood Meadows. Relish locally-inspired dishes and craft brews while taking in breathtaking mountain views, curated by Chef Matthew Grimsley. Location: 14040 Highway 35, Mt. Hood, OR • Celebrate the harvest season with a farm-to-table feast at Mountain View Orchards on October 6. Chef Ben Stenn will prepare a delicious meal with local ingredients, and you can sip on local wines while supporting Gorge Grown. Location: 6670 Trout Creek Ridge Rd, Mt. Hood, OR 97041 Which events are you excited about? Share your plans in the comments or tag your event photos with #hoodrivereats!  Draper Girls Country Farm Check out this week’s food events! Thursday Tidbits Draper Girls Country Farm is the place to be this weekend for a harvest of pumpkins, squash, and gourds. Don't miss the chance to pick McIntosh and Tokyo Rose apples, as well as U-Cut dahlias. While their peach and pear u-pick season has ended, you can still purchase these fruits at their country store. Address: 6200 HWY 35, Mount Hood Parkdale, OR 97041 Hood River U-Pick Organic reopens on September 13th, featuring Honeycrisp and Gala apples ready for picking. Enjoy harvesting apples and all the necessary gear provided. Address: 4320 Royal Anne Dr, Hood River, OR 97031 Get ready for a fun-filled afternoon at COR Cellars! This Saturday, September 14, from 2 PM to 6 PM, join the COR Carnival for games, carnival treats, and new wine releases. Enjoy the hillside games, sample delicious carnival foods, and sip on the latest vintages from COR Cellars. No reservations needed! Address: 151 Old Highway 8, Lyle, WA This week, Hood Crest Winery is serving up a storm with their special pizzas! Try the Carnivore’s Delight or Foghorn Leghorn Out in the Berry Patch. Pair these with seasonal cocktails like the Bramble Patch and Siam Sunray for a true taste sensation. Address: 2291 Highway 35, Hood River, OR Elevate your tomato dishes with Cascadia Creamery’s Sleeping Beauty cheese. Perfect for adding a burst of flavor to fresh basil and garden tomatoes, this local cheese is a game-changer. Address: 1210 7th Street, The Dalles, OR Don’t miss Freebridge Brewing’s Pasta Night every Wednesday. Enjoy delicious pasta dishes paired with their craft brews for the perfect midweek meal. Address: 2300 W 2nd St, The Dalles, OR Enjoy your culinary adventures!  Riverside Restaurant Hood River As fall settles in, Hood River is buzzing with exciting events and flavors. Dive into the details and discover what’s happening around town!
Thursday Tidbits
Thanks for following along! Please continue to tag Hood River Eats in your photos and use the hashtag #hoodrivereats on social media. By Registered Dietitian Sarah Harper  Photo by Sarah Harper If you enjoy banana bread, pumpkin bread, or zucchini bread, you’ll love the unique twist of acorn squash bread. Moist, tender, and mildly flavored acorn squash comes together harmoniously with cinnamon and vanilla to create a sophisticated twist on traditional quick bread.
This is a great recipe to celebrate the transition into fall. With just one bowl and minimal effort, you can create a dish that’s equally delightful for breakfast or dessert. Bump up the flavor by adding a handful of chopped bittersweet chocolate, walnuts, or both! I recommend serving this cozy bread warm with a pat of butter alongside your morning coffee or tea for a comforting start to the day. If you’re in the mood for something sweet, pair it with a scoop of vanilla ice cream for an indulgent evening treat. One-Bowl Acorn Squash Bread Yield: One 8½-by-4½-inch loaf cake Total Time: 1 hour, 40 minutes Prep Time: 30 minutes Cook Time: 1 hour, 10 minutes Ingredients:1 acorn squash (about 2 cups pureed) ½ cup/ 1 stick unsalted melted butter, plus more for greasing the pan 1 cup all-purpose flour ½ cup whole wheat flour 1 ½ tsp baking powder ½ tsp baking soda 1 tsp ground cinnamon ½ tsp salt ¾ cup sugar 2 large eggs ½ cup greek yogurt 1 tsp vanilla extract Instructions: Step 1: Prepare Squash Cut the acorn squash in half and remove the seeds.
Step 2: Preheat Oven Preheat your oven to 350°F (175°C). Grease a 8½-by-4½-inchloaf pan or line it with parchment paper. Step 3: Mix Wet Ingredients In a large bowl, stir together approximately 2 cups of pureed squash, eggs, sugar, melted butter or oil, yogurt, and vanilla extract. Mix well until combined. Step 4: Add Dry Ingredients In the same bowl, sift in the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Stir the mixture until just combined. Avoid overmixing to keep the bread tender. Step 5: Bake Pour the batter into the prepared loaf pan. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean. Step 6: Cool and Serve Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Enjoy! Optional: Add a handful of chopped bittersweet chocolate or walnuts to the batter before baking for extra flavor and texture. Sarah Harper is a Registered Dietitian, creator, and one of many eaters behind The Addy Bean. She is also an avid hiker, a registered yoga instructor, and a former nursing home dietitian. Based in Hood River, Oregon, Sarah lives with her husband Jacob, her dog Huey and her blog’s namesake – her cat Adeline.  Brigham Fish Market – Cascade Locks, OR Here’s what’s happening in The Gorge:
 Micho Grill Steve Bruere and Alan Busacca met in 2016 during a chance introduction while collaborating on a large agricultural asset outside of Walla Walla.  Alan was retained to evaluate the potential to convert a portion of the farm to wine grapes and Steve was engaged as the real estate broker to oversee the sale of the property. Immediately a strong friendship formed between Alan and Steve as they bonded through their love of land and fine wine. Alan, a West Coast native, has a rich understanding of the Pacific Northwest through his career as a soil scientist, geologist, researcher and teacher at Washington State University, and now viticultural consultant. As an Iowa farm boy and life-long entrepreneur, Steve has been deeply entrenched in agriculture, real estate, and business. Alan’s understanding of viticulture and soils coupled with Steve’s real estate, marketing, and business expertise create a dynamic partnership.  As Steve began to build his real estate business in the Pacific Northwest, Alan was pleased to feed his imagination with the potential of the region and share its amazing wines, culture, and vineyards. After showing Steve his vineyard located in the Columbia Gorge AVA near The Dalles, Oregon and detailing his vision for its development, Alan asked Steve to join him as a partner in Windhorse Vineyard. Steve, with a knack for both farming and real estate immediately understood the opportunity and became Alan’s partner to see the vision of developing Windhorse into a world class vineyard. Throughout the development of Windhorse and the addition of a second estate vineyard in the Oregon portion of the Walla Walla Valley AVA, Wheatfield Vines Vineyard, Alan and Steve quickly learned the lesson that many in the wine industry know too well. To make a small fortune in the wine business, you must first start with a large fortune. This principle became the flagship and foundation of Capital Call Vintners founded by Alan and Steve’s wife, Nikki. Just as the story has deepened and become richer over the years, so too has this friendship and their commitment to making great wines. To share the Capital Call Vintners’ story and bring a taste of the Pacific Northwest to Iowa, Steve and Nikki established the Mercantile, a unique wine and cocktail bar in Cumming, Iowa. The Mercantile is part of the Middlebrook Agrihood, a development that honors the agricultural legacy of Iowa by integrating farming into the daily life of residents and visitors. WALLA WALLA TASTING ROOM
11 N 2nd Avenue, Walla Walla, WA 99362 MIDDLEBROOK MERCANTILE 4125 Cumming Avenue, Cumming, IA 50061 WINDHORSE VINEYARD 5698 Mill Creek Road, The Dalles, OR 97058 capitalcallvintners.com  Double Mountain's fan-favorite Heirloom Tomato Pizza Pie Double Mountain’s Heirloom Tomato Pizza Pie is back at all three taprooms, just in time for heirloom season. This seasonal favorite highlights the best local produce, available only for a limited time.
Backwoods Brewing is hosting its annual Cornhole Tournament this Friday, August 23rd, at 5:30 PM. Compete for prizes and enjoy a laid-back evening. To sign up, call the Carson pub at 509.427.3412. The Working Hands Fermentation Concert Series continues this Friday with live music and drink specials—perfect for a relaxed night out. Crush Cider celebrates its 9th anniversary this Saturday, August 24th, from noon to 9 PM. Expect a full menu, house-made gorditas, cider cocktails, and live music with dancing in the cider garden. The Mercado del Valle in Odell wraps up its season with two final market days: August 22nd and September 5th, from 5-7 PM. Don’t miss your last chance to grab fresh produce and local goods before the market closes for the year. Thank you for following along and be sure to tag Hood River Eats in your photos on social media and message us with anything you would like us to post in the future!  Riverside Hood River has brought back their Cioppino dish. This week in the Gorge is packed with delicious events!
At Grasslands Barbecue, don’t miss the Philly Cheesesteak special this Friday. This sandwich features sliced tri-tip, peppers and onions, and smoked queso. There are only two Fridays left this year to enjoy it! Also, save the date for the Second Annual Swamplands Party on September 7, featuring an all-Cajun menu, live music, vinyl tunes, and craft beers from 3-8 PM. For Oktoberfest fans, mark your calendar for September 21, when Grasslands teams up with pFriem Family Brewers for a special beer release and a party with smoked meats, axe throwing, stein races, and more! Over at Working Hands Fermentation, this weekend's special is the Loco Moco—a savory beef patty on rice with brown gravy, a fried egg, and green onions. Available through Sunday, it’s the perfect hearty meal. Analemma Wines is offering a delightful pairing this weekend! Enjoy a glass of Petit Manseng and receive a free slice of Petit Manseng cake with rosemary, citrus, and pine nuts. Also, take advantage of their August deal with two-for-one tastings. You can book your tasting through the link in their bio and bring a friend. Riverside Hood River has brought back their Cioppino! This comforting dish features cod, clams, shrimp, and veggies in a rich tomato-anise broth, served with grilled focaccia. Finally, Le Doubblé Troubblé Wine Co. is hosting a pizza party on August 24 at 5 PM, featuring pies from StovePipe Sourdough Pizza will be served until 8 PM or until it’s all gone, so arrive early! Thank you for checking out our blog for the latest updates on all the tasty happenings around the Gorge! By Registered Dietitian Sarah Harper  When Life Gives You Lemon Cucumbers, Make Lemon Cucumber Salad When it comes to easy summer salads, this Lemon Cucumber Salad stands out with its bright flavors and crunchy texture. You can play around with the shapes of the veggies—slice the lemon cucumbers into rounds, half moons, or even chop them into bite-sized pieces. If you don’t have lemon cucumbers, English or Persian cucumbers are a good substitute. While this simple salad is delightful on its own, you can enhance it with feta or goat cheese, fresh summer produce such as sliced salad turnips and radishes, or fresh herbs like basil, mint, parsley, or dill. Enjoy this salad as an appetizer with crunchy crostini, a topper for hearty, veggie-packed summer grain bowls, or pair as a side dish with grilled chicken, tofu, or smoked salmon. Lemon Cucumber Salad With Lemon Vinaigrette Recipe Time: 20-25 minutes Servings: 4 Ingredients: 3 cups diced lemon cucumbers ½ cup sliced cherry tomatoes 2 tbsp green onions 3-4 tbsp olive oil 2 tbsp lemon juice 1 tsp honey 1 tsp Dijon mustard ½ tsp kosher salt Fresh cracked pepper to taste Optional: 1 tsp lemon zest Instructions: Prepare Lemon Cucumber Salad In a large bowl, combine the diced cucumber, sliced cherry tomatoes, and fresh green onions. Prepare Lemon Vinaigrette In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest (if using), Dijon mustard, and honey. Season the vinaigrette with salt and pepper to taste. Combine and Marinate Pour the prepared lemon vinaigrette over the cucumber mixture and toss gently to combine, ensuring the cucumber slices are well coated with the dressing. Let the salad sit for at least 10 minutes in the refrigerator to allow the flavors to meld. Serve Serve chilled, and enjoy your refreshing Lemon Cucumber Salad! Sarah Harper is a Registered Dietitian, creator, and one of many eaters behind The Addy Bean. She is also an avid hiker, a registered yoga instructor, and a former nursing home dietitian. Based in Hood River, Oregon, Sarah lives with her husband Jacob, her dog Huey and her blog’s namesake – her cat Adeline.
Happy Thursday everyone! Here are the tidbits for this week:
Be sure to comment any other information you would like to share below. Thank you for following along. Make sure to tag us in your posts on social media and check out our blog for more.  Farm Stand in The Dalles kicks off with soft openingBy Kelsie Cowart Columbia Gorge News  Farm Stand in The Dalles' store’s deli, where everything is made from scratch. Kelsie Cowart photo THE DALLES — Farm Stand in The Dalles opened its doors to the community for the first time in a soft opening July 2. The farm-to-table deli and grocery store is located on Federal Street in the former The Dalles Chronicle building. Customers can peruse the brand-new shelves of organic goods and products, and enjoy a variety of fresh, non-GMO food and smoothie options from the deli. The original Farm Stand is located in Hood River. Both locations are owned and operated by the Stelzer family. “We are family owned; we wanted to bring in a small store feel and vibe that’s child friendly,” said Raya Stelzer, general manager of Farm Stand. “We want to support the local people in the area and also be able to support things that they’re selling us.”  Raya Stelzer, general manager of Farm Stand in The Dalles, stands in the farm to table grocery store and deli’s new space. While some work is being finished, the store is open for business. According to the Farm Stand in the Gorge website, the stores focus on clean and healthy food choices and products, selling brands like Oregon Brineworks, Stoked Roasters + Coffeehouse, and Blue Skies Bakery. Their deli offers a variety of breakfast and lunch foods as well as smoothies. “All our [deli] food is made from scratch here in our kitchen, from our mayonnaise and pesto, to our soups and sandwiches,” reads the website. “We only use organic produce, free range organic local eggs, and healthy ingredients. The only oils we use are organic sunflower, olive and coconut oils.” The deli also has a Kombucha bar. The store additionally offers a pharmacy of natural-based products, including tinctures, tonics, teas, supplements, cosmetics and toiletries. “I love the natural pharmacy stuff — I want to have some available for moms and for anyone in the area that has an emergency,” Stelzer said. According to Stelzer, The Farm Stand is open to partnering with community members to carry their products in the store. “I like to feature local people, so if local people come in and sell, I want to try and bring on their stuff,” she said. While the store and deli are open, preparations continue on the rest of the building. “We’re just ironing out kinks so we can get our grand opening in,” Stelzer said. She noted the details on a grand opening should be announced soon. “We’ll have to have that be just a little bit of a surprise,” she said. Stelzer thanks the community for their excitement and support in bringing the business to The Dalles. “Just really, really happy for the support that we’ve had — we couldn’t have done this without the support of the community, everyone has been so encouraging,” she said. The Farm Sand in The Dalles is currently open Monday through Saturday from 7 a.m. to 8 p.m. in the store, with the deli open until 6 p.m. On Sundays, the store is open 8 a.m. to 6 p.m., with the deli closing at 5 p.m.
The store is located at 315 Federal Street. What a week it’s been! Thank you to the firefighters and everyone who stepped up to fight the fires. Your support has been incredible. The Gorge community is rallying to help those affected. Working Hands Beer is offering free beers to firefighters and those impacted, and Treebird Market giving 15% off groceries to those who lost food. In Mosier, businesses are recovering following the Microwave Fire. Now that local businesses are reopening, let's show them some love. The Wagon Social Club and Randonnée Coffee are back in action this Saturday at 10am. Be sure to visit other fantastic spots in Mosier like @idiotsgracewines, @humblerootsnursery, @mosiermarket, @mosiercompany, @randonneecoffee, @thewagonsocialclub, @analemmawines, @garniervineyards, @double_strand_wine, and @lavaquitataqueria. The Hood River County Fair is happening now. Swing by the fairgrounds and grab a coffee from Kailea Coffee Cart, which will be there through the 27th. Let us know what other food you eat at the fair! Tonight, Lushington Wines is teaming up with Porron Cellars for a special tasting event. Enjoy their wines paired with delicious macarons from Edeske Patisserie. And don’t miss the special tasting at @socawineshop from 5-8 pm tonight, featuring Syncline Wines. Thank you for following along on our socials and blog. Remember to tag us in your posts and use the hashtag #hoodrivereats on social media.  Kaile'a Coffee at the Hood River Fair grounds 2024  StovePipe Sourdough Pizza
Pearl’s Place address: 1860 Hwy 35, Hood River OR
 Grasslands Barbecue  • After a break, the Hood River Farmers' Market returns this weekend. Enjoy goodies from Columbia Gorge Crepes, Mother Mullein Herbs and Guerra's Gourmet and more.
• Everybody's Brewing has Nacho cheese on their menu which is great for dipping chips or fresh baguette slices. • Sunshine Mill Artisan Plaza and Winery has a Summer Special of Watermelon Gazpacho. • There will be a Summer Wine Dinner on July 15th featuring Phelps Creek Vineyards and Chef Josh Thorburn from Salty's on the Columbia River. There are limited spots! • Freebridge Brewing has a New Thai Peanut Burger with spicy slaw and peanut sauce—delicious!  Feeling Hot, Hot, Hot! Happy 4th of July!
• U-Pick cherries at Packer Orchards • Organic U-Pick at Hood River U-pick Organic for cherries • U-Pick cherries at Draper Girls Country Farm (open today, July 4th)
By Sarah Harper  When summer calls for light and effortless meals, this simple salad is your go-to: ripe local tomatoes, fresh aromatic basil, sweet and creamy burrata, all topped with peppery, locally grown microgreens. This vibrant, fresh, and flavorful recipe is incredibly versatile. You can use different tomato varieties such as sliced Beefsteak, Brandywine, or halved cherry tomatoes. Consider topping the dish with some balsamic pickled red onion. Additionally, you can swap out the burrata for ricotta, avocado, or go classic with mozzarella. You can enjoy this Burrata Caprese as an appetizer or a light, summery meal, paired with cooked quinoa, pasta, or fresh crusty bread. Burrata Caprese Recipe Servings: 3-4 meals Ingredients:
Instructions:Prepare Burrata: Place the burrata cheese on a serving platter. Prepare Tomatoes: Arrange the halved cherry tomatoes around the burrata on the platter. Add Fresh Basil: Sprinkle the julienned basil leaves over the burrata and tomatoes. Drizzle with Olive Oil: Drizzle extra virgin olive oil over the burrata, tomatoes, and basil. The high-quality olive oil enhances the flavors of the dish. Season with Salt: Sprinkle salt over the burrata and tomatoes to taste. Serve: Serve the Burrata Caprese immediately. This dish is best enjoyed when the burrata is fresh and creamy. Use a knife to cut into the burrata, allowing the creamy center to ooze out and mingle with the tomatoes, basil, and other flavors on the plate. Sarah Harper is a Registered Dietitian, creator, and one of many eaters behind The Addy Bean. She is also an avid hiker, a registered yoga instructor, and a former nursing home dietitian. Based in Hood River, Oregon, Sarah lives with her husband Jacob, her dog Huey and her blog’s namesake – her cat Adeline.
 Analemma Wines Happy Thursday! Here are this week's Thursday Tidbits:
• Analemma Wines is hosting a laid-back cookout on July 5th that will be fun for the whole family. They'll be serving up top-notch franks from Olympia Provisions and Tofurky brats, complemented by Oregon Brineworks kraut and Bran and Ash buns. 1120 State Rd, Mosier, OR 97040 • Get Hu’sum BBQ is now open for the season! Enjoy their delicious offerings served family-style. They have full racks of pork spareribs, whole chicken, pulled pork, and a variety of other yummy sides and sweets. Don't forget to place your order at least 24 hours in advance on the Toast app! 856 Highway 141, White Salmon, WA 98672 • Calling all coffee lovers! Kailea Coffee Co's coffee cart is available to attend your private events. 205 Wa-Na-Pa St, Cascade Locks, OR 97014 • And more, The Riv Cafe in The Dalles has brought back their affogatos for the summer. Treat yourself to espresso atop sweet vanilla custard from Jenny Marie’s Italian Ice + Frozen Custard. 401 E 10th St, The Dalles, OR 97058 • For a truly picturesque evening, head to Hope Ranch Lavender on Saturday, June 29th. The lavender field will be open until 9 pm, offering a perfect opportunity to enjoy the flowers and the sunset. 2585 Fir Mountain Rd, Hood River, OR 97031 
Thank you for following along and be sure to tag us in your posts on social media.  Duck Confit at Feast Market in White Salmon, WA Happy Thursday!
By Registered Dietitian Sarah Harper  Photo By Sarah Harper This Greek Salad-Inspired recipe features pearl couscous, chickpeas, Kalamata olives, feta cheese, cucumber, kale, red onion, and fresh parsley. This meatless meal is satisfying yet light, thanks to its abundance of veggies. The creamy yogurt dressing, along with the feta cheese, adds creaminess and tang, while the lemon juice brightens the dish. If you want something more substantial, serve this with roasted chicken or fish. You can make this recipe year-round, incorporating seasonal produce, i.e. whatever veggies are fresh at the market. For example, in early summer make this salad with fresh salad turnips and cherry tomatoes, which are abundant and bursting with flavor. Recipe 4 Servings Ingredients: Pearl Couscous 3 cups water 2 cups pearl couscous 1 tsp salt Salad 1 cup chopped cucumber 1 cup chopped bell peppers 1 cup chopped cherry tomatoes 1 cup chopped kale 1 cup chopped red onion 1 cup pitted Kalamata olives , halved 8 oz feta cheese, crumbled or sliced into chunks ½ cup chopped parsley Creamy Yogurt Dressing ½ cup whole milk Greek yogurt ¼ cup olive oil ¼ cup red wine vinegar 2 tbsp fresh squeezed lemon juice 1 tbsp dried oregano Salt and pepper to taste Directions: Cook The Couscous Bring water to a boil. Add couscous and salt. Return to a boil, then reduce heat to a simmer and cover. Cook the couscous for about 15 minutes or until tender. Drain any remaining water. Prepare The Ingredients In a large bowl, combine the cooked couscous with cucumber, bell peppers, cherry tomatoes, red onion, kale, Kalamata olives, feta cheese, and chopped fresh parsley. Make The Dressing In a small bowl, whisk together the ingredients for the dressing: Greek yogurt, olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper. Adjust seasoning to taste. Combine and Toss Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated. Adjust To Taste Taste and adjust seasoning if needed, adding more salt, pepper, or vinegar according to your preference. Serve chilled or at room temperature, garnished with additional parsley and freshly squeezed lemon if desired. Sarah Harper is a Registered Dietitian, creator, and one of many eaters behind The Addy Bean. She is also an avid hiker, a registered yoga instructor, and a former nursing home dietitian. Based in Hood River, Oregon, Sarah lives with her husband Jacob, her dog Huey and her blog’s namesake – her cat Adeline.
 The Wagon Social Club It's finally Thursday, and that means it's time for Thursday Tidbits. • The Wagon Social Club in Mosier has new hours! They are open every day (other than Tuesday and Wednesday) from 11 AM to 7 PM. Their menu features classic items like the Mimosa or an Aperol Spritz, as well as creative mocktails like the Dolly Parton drink (complete with glitter!). Some of their sandwich options include the Prosciutto & Brie and the Tofu Banh-Mi. Enjoy these and other bites at one of the tables outside by Randonnée Café. 1104 1st Ave, Mosier, OR 97040 • Pear Bloom Farm is hosting a workshop series called Blooms and Tea in their orchard this summer. The first one will be on June 1st, focusing on Peonies. At the Blooms and Tea workshop, participants will learn how to create an arrangement of peonies while enjoying tea, treats, and the beautiful scenery. 3110 Neal Creek Mill Road, Hood River, OR 97031 • Thunder Island Brewing now offers grab-and-go meals for a quick bite option on the weekends. The boxed lunches include either a vegan or a chicken sandwich along with potato chips and a cookie. Grab these at the downstairs bar at Thunder Island and enjoy on the go or in their beer garden. 601 NW Wa Na Pa St, Cascade Locks, OR 97014 • Phelps Creek Vineyards has opened up their Creekside Café every day of the week. They will be serving food during lunch from 11:30 AM to 3:30 PM, and during their live music shows on Sundays and Thursdays from 5 PM to 7 PM. 301 Country Club Road, Hood River, OR 97031 • Skamania Lodge has released the schedule for their summer concert series, which will happen every Sunday from now until Labor Day. There will be great food and drink to enjoy. 1131 Skamania Lodge Dr, Stevenson, WA 98648 Thank you for following along! Be sure to tag us in your food photos on social media and use the hashtag #hoodrivereats to be reposted.  Thunder Island Brewing Grab and Go Lunch boxes |
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