Stocking-Sized Treats
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The Gifting Tree
Introducing: The Gifting Tree. During this season of gifting, we wanted to add a little something special to everything that leaves our doors. So this year, we're doing the gifting. The more...
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Hash Brown Fritatta
Ingredients 3 large russet potatoes, peeled and partially cooked (frozen hash-browns will also work) steamed partly done then peeled then grated through the coarse holes of a cheese grater (...
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Braised Collards with Delicata Squash, OP Bacon, Cider Poached Cranberries, and Toasted Almonds
Recipe by TJ McConnaughey, Executive Chef at OPSE. Recipe makes 6-8 servings. Ingredients 2 Small Delicata Squash (Roughly 12 oz. each) ¾ tsp. Kosher Salt 3 Tbsp. Extra Virgin Olive...
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Thanksgiving the OP Way
It's that time of year again. The leaves are falling, temperatures are dropping, and football is on (almost) every night of the week. Most importantly, a Turkey dinner is in...
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Sweet Potatoes with Salchichon
It’s hard to believe it is already time to think about what we’re serving for Thanksgiving. In our world, the food & drink is the centerpiece at Thanksgiving. Forget the decor,...
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Sopressata Pizza
Our Sopressata is a classic Italian salami, sometimes referred to as the “salami of the people.” So, when in Rome...eat pizza. Infused with warming clove, fresh oregano, freshly-chopped garlic, and...
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2018 Feast Fab Collab
For the past several years we've been selected by Feast Portland to collaborate with other great brands and chefs in the food community to produce a one-of-a-kind, limited edition sausage. Some of...
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Cherry Tomato, Cabbage, and Chowchow Salad
A recipe from the Olympia Provisions Cookbook. Photos by Eric Wolfinger. Fresh buffalo mozzarella and tomatoes have been a natural pairing since the Italians mustered enough courage to eat the...
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Farmers Market Finds: Eli's Take
I had just stepped off the airplane after spending 5 years in Switzerland when I first experienced the Portland Farmers Market. I came from eating lake trout, fresh bread baked daily,...
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