“Oregon Farm Table Cookbook” — 101 recipes celebrate state’s bounty

Hood River Lavender Farms. Rogue Creamery. Cowhorn Winery.

You may not be familiar with all of these Oregon purveyors — although Rogue’s divine blue cheese pops up on plenty of Bay Area cheese boards. But Oregon cookbook author Karista Bennett loves them.

In her recent cookbook, “The Oregon Farm Table Cookbook: 101 Homegrown Recipes from the Pacific Wonderland” (Countryman, $24.95), the classically-trained chef and food writer introduces readers to these and other stand-out purveyors who make the Beaver State a gastronomic treasure. And she provides 101 tantalizing recipes inspired by their precious products.

You’ll learn about chef Maylin Chavez of the Olympia Oyster Bar pop-up in Portland, who makes craveable Dressed Chelsea Oysters with Pomegranate, Ginger and Pickled Serrano. And Jennifer Macone of Lebanon’s The Mushroomery farm, where Bennett sources the oyster and lion’s mane mushrooms to create her Creamy Mushroom Soup.

Among the profiles and portraits of makers, cows and flowers, you’ll find a wide variety of straight-forward recipes for everything from lavender-studded breakfast biscuits to summer-centric gazpacho.

Farmers market blueberries star in a cookout entree, Grilled Flank Steak with Sauteed Bluberries, Shallots and Blue Cheese, shared below.Bennett sautés the fresh blueberries with shallots and garlic then sprinkles the savory mixture over grilled flank steak and garnishes the dish with blue cheese from Central Point’s Rogue Creamery and Dairy. Here’s just a taste.

Grilled Flank Steak with Sauteed Bluberries, Shallots and Blue Cheese

Serves 6

INGREDIENTS

2½ to 3 pounds flank steak, pounded out to ½- to 1-inch thick with a meat mallet

1 tablespoon extra virgin olive oil

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon ground black pepper

2 tablespoons ghee (or 1 tablespoon butter or extra virgin olive oil)

¼ cup finely diced shallots (1 small to medium shallot)

2 cups fresh blueberries

1 clove garlic, minced

¼ cup thinly sliced green onions

Salt and pepper, to taste

4 ounces crumbled Rogue Creamery blue cheese

¼ cup fresh cilantro

DIRECTIONS

Heat the grill to 425 degrees.

Brush the flank steak with the olive oil. In a small bowl, mix together the garlic powder, onion powder, smoked paprika, salt and pepper. Then sprinkle the mixture on both sides of the flank steak.

Once the grill is hot, place the flank steak on the grill and cook for 5 to 7 minutes on each side, for medium rare.

Once the steak is done, transfer it to a platter and let it rest. While the steak is resting, heat the ghee (or butter or olive oil) in a sauté pan over medium heat. When the ghee is hot and melted, add the diced shallots and let them cook for about 1 minute.

Stir in the blueberries and garlic and sauté for 1 to 2 minutes longer. Take the pan off the heat and add the green onions. Season to taste with the salt and pepper.