An index to recipes posted in the first six months of Eat Local Northwest.

Breads
Basic Artisan Bread
Light Wheat Bread
Pizza with Caramelized Onions, Rosemary, and Goat Cheese

Beef
Pan-Seared Steak au Poivre with Brandy-Cream Sauce
(New York Strip)
Chimichurri Marinade (New York Strip)
Slow-Roasted Beef Brisket with Melting Onions (Brisket)
Mother-in-Law’s Beef Bourguignon (Chuck or Round)
Chinese Marinade (Top Round Steak)
Japanese Eggplant with Crumbled Beef in Black Bean Garlic Sauce (Ground)
Chili con Carne with Anchos and Pintos (Ground)
Burgers with Grilled Onions and Creamy Jalapeno Sauce (Ground)
All-Day Spaghetti Sauce (Ground)
Asian Marinade (Cross-cut beef ribs)
Beef Tenderloin with Guajillo Reduction (Tenderloin)

Pork
Ham Roast with Mushroom-Cream Sauce (Ham)
Ham Roast with Madeira (Ham)
Split Pea Soup (Ham bone)
Ham Leftovers (Ham)
Fried Rice with Ham, Eggs, and Peas (Ham)
Pan-Fried Pork Chops with Mustard Sauce (Chops)
Marinated Pork Chops with Rice Pilaf and Sweet Onions (Chops)
Pan-Fried Chops with Sage and Mustard (Chops)
Pork and Chipotle Stew (Shoulder, Rib scraps, or Ground)
Achiote-Roasted Pork Shoulder for Tacos (Shoulder)

Spaghetti Carbonara (Bacon)
Pasta with Kale and Sausage (Sausage)
Salt Pork (Scraps)

Poultry
Turkey Noodle Soup
Chicken with Sunchokes, Celery Root, and Apples

Vegetables
Spice Mix for for Potato Hash
Sunchoke Bisque
Mashed Winter Squash with Sage
Pasta with Kale and Sausage
Sorrel Wilted in Cream
Sarah’s Brussels Sprouts with Bulgur Wheat
Roasted Potatoes and Winter Root Vegetables

Legumes
Dead of Winter Pinto Beans
Red Lentil Soup

Eggs
Deviled Eggs with Cured Salmon
Spaghetti Carbonara

Fish
Cured Salmon

Click on categories for more recent recipes.