Chanterelle, Fig, and Blue Cheese Salad in The Norwegian American

Chanterelle, Fig, and Blue Cheese Salad

It was some years ago when I realized I loved September. I don’t think I had actually thought about it until I was an adult, but Septembers have been peppered with sweetness throughout my entire life. Some people gravitate toward the warmest months, while others among us lean into the slower, calmer time, the quieting into autumn. September, to me, means a new school year (oh how I loved this time of year when I was a student!), shopping for pencils and notebooks, gentle breezes rustling a symphony of newly-colored leaves, and my wedding anniversary. It alternates between blue skies and rain showers, flip flops and a mental note to start wearing my boots. September exists in a place in between–neither summer nor fall, warm nor cold, entirely rainy nor dry.

The salad we’re talking about today reflects that transitional nature. Its very ingredient list celebrates a slight window of time in which figs and chanterelles mingle in season, those sensual bites of fruit nestled among forest gold. I created this chanterelle, fig, and blue cheese salad in September a few years ago and am sharing it this week in The Norwegian American. The produce itself is luscious enough on its own, and a scattering of blue cheese crumbles elevates it to something extra special. It’s substantial enough to be a light meal in itself, perhaps with a little protein on the side if you’re so inclined. Head on over to The Norwegian American for the recipe. I hope you’ll give it a try!

Chanterelle, Fig, and Blue Cheese Salad

 

Chanterelle, Fig, and Blue Cheese Salad

 

Chanterelle, Fig, and Blue Cheese Salad

“Nordic in the Northwest”: My Article and Recipes in The Oregonian

Daytona with Oregonian Article

So, here it is: the article I have been longing to tell you about! Published yesterday as the centerpiece food piece in The Oregonian (with a front-page teaser!), “Nordic in the Northwest” examines the similarities between the way of eating in the Nordic countries and the Pacific Northwest, especially each region’s emphasis on local, seasonal foods.

I started working on this piece earlier in the summer, interviewing experts on Nordic cuisine, researching immigration to the Pacific Northwest from Scandinavia, and developing five original recipes. If that weren’t exciting enough, I got to do all the photography, with three images used in the package.

I designed the recipes to work together as an entire late-summer menu, though you can certainly pick and choose which ones to make. They honor traditional Scandinavian cooking while reflecting modern influences. With salmon, blueberries, and an assortment of produce figuring heavily in the menu, the recipes also emphasize eating local and seasonal as much as possible and in such a way that is relevant in the Pacific Northwest and the Nordic countries this time of year.

I’ve included some outtakes from the photo shoot here in this post. Please do feel free to pin them on Pinterest–in fact, I’d be honored if you did!

Grilled Salmon with Lemon Horseradish Cream

Seasonal Greens Salad with Cucumber

Rye Berry Salad with Mushrooms and Goat Cheese

Blueberry Fruit Soup

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