“These potatoes look gourmet!” exclaimed Husband as I handed him his Father’s Day dinner plate that included a grilled rib-eye, these Herb-Roasted Potatoes and Onions, and steamed green beans drizzled with a little olive oil. I love roasted potatoes anyway, but the addition of frizzled onions and fresh herbs takes the deliciousness to another level!

As you can see from the photo, some of the onions got a bit crispy (which I actually liked). If you want your onions to be cooked but not too browned, just cut the slices a little thicker (but not too thick). The sliced onions provide a bed for the potatoes to roast on, and the onions that get crispy are the ones that don’t have potatoes on top of them. 

I used fresh rosemary and thyme for the hardy herbs, which get roasted along with the potatoes and onions. Right before serving, a generous sprinkling of chopped Italian parsley and chives completes the dish. I made a quick sour cream and horseradish sauce (sour cream, horseradish, salt, pepper) to serve along side the taters. Delish!

Herb-Roasted Potatoes and Onions
-recipe from Fine Cooking Magazine

In this dish, hardy herbs are roasted with the potatoes and onions, infusing them with flavor. Then tender herbs are tossed with the hot potatoes just before serving; the heat brings out the herbs’ flavors, but they stay green and fresh tasting. Serves 6.

1/4 cup extra-virgin olive oil; more for the baking sheet
2 lb. small (about 1-1/2-inch) potatoes, halved
Kosher salt
2 Tbs. coarsely chopped mixed hardy fresh herbs, such as rosemary, savory, and thyme
1 large onion, halved lengthwise and thinly sliced
1/2 cup coarsely chopped mixed tender fresh herbs, such as chives, parsley, and tarragon
Flaky sea salt for serving (optional)

Position a rack in the center of the oven and heat the oven to 450°F. Oil a large rimmed baking sheet.

In a medium bowl, toss the potatoes with the olive oil and 1 tsp. salt to coat.

Sprinkle the hardy herbs over the bottom of the baking sheet, spread the onion slices over the herbs, and top with the potatoes, cut side down. Scrape any olive oil remaining in the bowl over the potatoes.

Roast until the potatoes are tender and brown on the edges, 30 to 35 minutes. Transfer the potatoes and onions to a bowl and toss with the tender herbs. Season to taste with sea salt, if using, or kosher salt and serve.

Tags: herb-roasted potatoes, roasted potatoes, roasted red potatoes, Side Dish

Until about five years ago, I was never that excited about sandwiches. Then all of a sudden I started finding creative recipes for them all over the place, like this one that combines simple ingredients in a fresh new way:  Grilled balsamic red onions and flavorful Italian sausages, juicy tomatoes, and peppery arugula served on lightly toasted ciabatta rolls. It’s a great weeknight meal and perfect for weekend entertaining.

The recipe calls for grilling the sausages and onions at high heat but I turned the grill down a bit so I didn’t burn anything.

I thought the ciabatta rolls were perfect for these sandwiches because they were sturdy (which you need for this recipe), and crusty on the outside without being too crusty. Costco and Fred Meyer sell bags of ciabatta rolls in the bakery section, and I’m sure many other large grocery stores carry them, too. You can also use sliced crusty Italian bread for this but it will get pretty crunchy once you grill it (great for crostini but harder to eat as a sandwich). Enjoy!

Grilled Sausage & Balsamic Onion Sandwich
-from Fine Cooking Magazine

Serves four as a main course.

1 large red onion, sliced crosswise into 1/4-inch disks
5 Tbs. olive oil
1 Tbs. plus 1 tsp. good balsamic vinegar
Kosher salt and freshly ground black pepper
1 large ripe tomato (about 8 oz.), thinly sliced
8 slices (about 1/2-inch thick each) crusty Italian bread or 4 ciabatta rolls
1 clove garlic, smashed
4 links sweet or hot Italian sausage (about 1 lb. total)
1 packed cup arugula, washed (if the leaves are large, stem them)
2 to 3 Tbs. freshly grated Parmigiano-Reggiano

Heat a gas grill to high. Drizzle the onions with 1 Tbs. oil and 1 Tbs. vinegar and season well with salt and pepper. Toss gently to keep the disks intact. Season the tomato slices with salt and pepper and drizzle with 1 Tbs. oil. Brush 2 Tbs. of the oil over both sides of the bread, rub with the smashed garlic, and season with salt and pepper.

Put the sausages and onions on the hottest part of the grill. Grill the onions, turning them a few times, until they’re browned and have softened to a limp texture, about 8 minutes. Grill the sausages, turning occasionally, until fully cooked (160°F on an instant-read thermometer), 10 to 12 minutes. Remove the sausages and let them rest. Grill the bread for 1 to 2 minutes on each side.

Dress the arugula with the remaining 1 Tbs. oil and 1 tsp. vinegar; season with salt and pepper. Arrange a small handful of the arugula and 1 or 2 slices of tomato over four of the bread slices. Slice the sausages in half lengthwise and lay them flat over the tomatoes. Lay a generous portion of the grilled onion rings and a sprinkling of Parmigiano over the sausages. Top with the remaining four slices of bread. Slice the sandwiches in half and serve.

Tags: grilled Italian sausage sandwich, grilled onions, grilled sausage and onion sandwich, grilled sausage sandwich, grilling, italian sausage, summer entertaining, summer entertaining recipes

I first had this salad years ago in a dinner group I was part of. It was an amazing start to a great meal. The salad is both beautiful and delicious, with a variety of flavors and textures: sweet and juicy tropical mango (or papaya), crisp tender green beans, salty feta, dry roasted pistachios, and a tangy, easy-to-make apricot vinaigrette. 

The vinaigrette dressing is good as is but sometimes I add a little olive oil, a small clove of garlic and some freshly cracked pepper when pureeing the mixture in the blender. These additions add another layer of flavor to the dressing. Play with it and see what you like best. I use Kerr’s apricot nectar because I’ve never been able to find apricot-pineapple.

The recipe calls for papaya but I prefer to use mangoes. You’ll need about 4 large, ripe mangoes. Here’s some helpful tips on how to cut a mango.

Everything can be made/prepped ahead of time but don’t toss the greens with the vinaigrette and assemble the salad until you’re ready to serve it (otherwise you’ll end up with wilted greens). Enjoy!

Green Bean Salad with Apricot Vinaigrette
-recipe from Bon Appétit Magazine

There is no oil in this most original salad. Serves 6.

1 11 1/2-ounce can apricot-pineapple nectar (or apricot nectar)
1/4 cup rice vinegar
1/4 cup chopped dried apricots (about 1 ounce)

1 1/4 pounds slender green beans, trimmed

1 5-ounce package mixed baby greens

1 papaya, peeled, seeded, thinly sliced lengthwise
3 tablespoons chopped unsalted dry roasted pistachios
1 1/2 ounces ricotta salata* or feta cheese, crumbled

*Available at cheese shops, some Italian markets and some specialty foods stores.

Boil nectar in medium saucepan until reduced to scant * cup, about 5 minutes. Mix in vinegar and apricots. Let stand until apricots soften, about 15 minutes. Puree mixture in blender. Season to taste with salt and pepper. Cool.

Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Cool in large bowl of ice water. Drain again. Pat beans dry with paper towels. (Can be prepared 1 day ahead. Wrap green beans in paper towels. Cover vinaigrette and green beans separately and refrigerate.)

Place beans in large bowl. Add 6 tablespoons vinaigrette and toss to coat. Season with salt and pepper. In another large bowl, toss mixed greens with enough remaining vinaigrette to coat. Season to taste with salt and pepper.

Mound mixed greens in center of 6 plates. Surround with papaya slices. Arrange beans atop mixed greens. Sprinkle with pistachios and ricotta salata or feta.

Tags: apricot vinaigrette, baby shower entertaining, baby shower food, bridal shower entertaining, bridal shower food, green bean salad, green bean salad with apricot vinaigrette, green beans, mango, mango.org, papaya, Spring entertaining, spring salad, summer entertaining, summer salad

Salmon — famous in the Pacific Northwest — is my favorite type of fish, and cooking it on a cedar plank is my favorite method of cooking it. The plank not only keeps the fish moist because it protects it from the direct heat of the grill, but it infuses the salmon with a wonderful smoky flavor. The tangy, Spanish-inspired roasted red pepper sauce is the perfect compliment to the dish. This is a perfect meal for summer!

The recipe calls for salmon fillets but I usually use a whole big piece of salmon (I just cook it a little longer). Costco recently had a 6-pk. of cedar grilling planks for about $7, which is a great price.

I couldn’t find hot paprika of either variety (smoked or Hungarian) so I used regular smoked paprika with a few dashes of cayenne pepper.

You need to soak the plank in water for about 1 hour before putting it on the grill. I usually do this in a large baking pan or in the sink with enough water to cover the plank. Also, it helps to weigh the plank down with something heavy like a tea kettle.

Serve the Cedar-Planked Salmon and Red Pepper & Caper Sauce with Mediterranean Rice Salad. Enjoy!

Cedar-Planked Salmon with Red Pepper & Caper Sauce
-recipe from Fine Cooking Magazine 

Though this grilling method hails from the Pacific Northwest, it’s paired with Spanish flavors in the sauce. You can find small cedar planks meant for cooking at many supermarkets. Serves four.

For the sauce:
1/2 cup jarred piquillo peppers or roasted red peppers
1-1/2 Tbs. sherry vinegar or red-wine vinegar
1/2 tsp. Dijon mustard
1 medium clove garlic, minced
1/4 cup extra-virgin olive oil
1-1/2 Tbs. brine-packed capers, rinsed and chopped
1-1/2 Tbs. finely chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper

For the salmon:
1 tsp. granulated sugar
1/2 tsp. ground cumin
1/2 tsp. hot pimentón de la Vera (Spanish smoked paprika) or Hungarian hot paprika
Kosher salt and freshly ground black pepper
Four 6- to 8-oz. skinless salmon fillets (preferably at least 1 inch thick)
2 tsp. extra-virgin olive oil

Make the sauce:
Put the peppers, vinegar, mustard, and garlic in a blender and begin to puree. With the blender running, add the oil in a thin, steady stream. Transfer to a small bowl, stir in the capers, parsley, 1/2 tsp. salt, and 1/8 tsp. pepper. Season to taste with more salt and pepper if needed.

Prepare the salmon:
Soak a cedar plank in cold water for at least 1 hour and up to 12 hours. In a small bowl, mix the sugar, cumin, pimentón, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Sprinkle the mixture over the salmon and let sit at room temperature for 30 minutes, or cover and refrigerate for up to 12 hours.

Prepare a two-zone fire on a gas or charcoal grill: On a gas grill, set two of the burners to high (one if your grill only has two burners) and leave one burner off. On a charcoal grill, push all of the lit coals to one side of the grill.

Set the cedar plank on the grill over the hot zone, cover the grill, and wait until the plank starts to smoke, 2 to 3 minutes. Meanwhile, rub the skinned sides of the salmon fillets with the oil. Slide the plank to the cooler zone and arrange the salmon on top, oiled side down and thicker ends closest to the hot zone. Cover the grill (vents open on a charcoal grill) and cook until the fish is almost cooked through with just a touch of pink in the center—make a nick with a paring knife in the thicker part of a fillet to check—or an instant-read thermometer inserted in a thick part registers 135°F, 10 to 14 minutes. Transfer the fish (still on the plank) to a serving platter and serve with the sauce.

Make Ahead Tips:
The sauce can be made up to two days ahead and stored in the refrigerator.

Tags: cedar plank, cedar plank grilling, cedar plank salmon, cedar planked salmon, grilled salmon, grilling, Pacific Northwest, Pacific Northwest salmon, salmon, summer grilling, summer recipes

A simple spice rub and a fresh mango salsa turn ordinary grilled chicken thighs into a vibrant, super-flavorful meal. I loved the combination of sweet, ripe mango, the spicy heat of the jalepeno, and the pungent cilantro…delicious!

If you don’t use coriander or turmeric on a regular basis, it’s best to buy only what you’ll need for this recipe in the bulk spice section (sometimes in the natural foods area) of your grocery store.

I let the chicken marinate in the spice paste for several hours before grilling. Serve with Coconut Rice. Enjoy!

Indonesian Grilled Chicken Thighs with Mango-Peanut Salsa
-recipe from Fine Cooking Magazine 

Boneless chicken thighs are ideal for grilling, since they keep their juiciness better than breasts. These are rubbed with a sweet-and-hot spice paste and paired with a vibrant, chunky salsa. Serves four to six.

1 Tbs. ground ginger
1 Tbs. ground coriander
1-1/2 tsp. turmeric
1-1/2 tsp. garlic powder
3 Tbs. vegetable oil; more for the grill
1 Tbs. Asian chile paste (like sambal oelek)
1 Tbs. dark brown sugar
2 tsp. kosher salt
2-1/2 lb. boneless, skinless chicken thighs (about 8 large, 10 medium, or 12 small), trimmed of excess fat
2 cups small-diced fresh mango (from 2 large mangos)
1/2 cup small-diced red bell pepper (from 1 small pepper)
1/2 cup salted peanuts, coarsely chopped
1/3 cup thinly sliced scallions (white and green parts of 4 to 5 scallions)
3 Tbs. chopped fresh cilantro or mint or a combination
1 Tbs. seeded, minced jalapeño
2 to 3 Tbs. fresh lime juice

Mix the ginger, coriander, turmeric, and garlic powder in a medium bowl. Heat 2 Tbs. of the oil in an 8-inch skillet over low heat. Add the spices to the hot oil and heat until they bubble and become fragrant, 30 to 60 seconds. Return the spice blend to the bowl; stir in the chile paste, brown sugar, and salt. The mixture will be thick and pasty. Add the chicken and toss to coat evenly.

In a medium bowl, mix the mango, bell pepper, peanuts, scallions, cilantro or mint, jalapeño, and the remaining 1 Tbs. oil. Add the lime juice to taste. Set aside. (You can season the chicken and make the salsa up to 2 hours ahead and refrigerate.)

Prepare a hot charcoal fire or heat a gas grill with all burners on medium high for 10 min. Clean the hot grate with a wire brush and then lubricate it with an oil-soaked paper towel. Put the chicken on the grate and grill (covered on a gas grill or uncovered over a charcoal fire) until one side has dark grill marks, 5 to 6 min. for large thighs or 4 to 5 min. for medium and small thighs. Turn and continue to grill until well marked on the other sides and cooked through, 5 to 6 min. longer for large thighs or 4 to 5 min. for medium and small thighs.

Move the thighs to a platter, let rest 4 to 5 min., and serve hot, warm, or at room temperature with the salsa alongside.

Variations:
To prepare as kebabs: Trim the thighs and then slice them lengthwise into 1-1/2- to 2-inch-wide strips. Toss with the flavorings; then thread the chicken onto six 8- or 12-inch skewers (soak wood skewers in water for at least 20 min. first), folding each strip in half as you skewer it. If some strips are very thick, cut them in half crosswise rather than folding them so that all the pieces of chicken are roughly the same size. Grill the kebabs, turning them every 4 to 5 min. as dark grill marks form, until cooked through, 12 to 15 min. total.

Tags: Asian chicken, grilled chicken, grilling, Indonesian chicken, Indonesian grilled chicken, mango peanut salsa, mango salsa

A few Sundays ago our church was serving (and selling) coffee from Intent Coffee Roasting, a local Portland company. Not only is it good coffee, but it’s a company worth supporting. You see, Intent gives at least 30% of the profits back to the communities where the coffee is grown—places like Uganda and Nicaragua. Owner and roaster Mark Johnson believes in developing relationships with the coffee growers and making a difference in their communities. Imagine what the world would look like if more businesses did this!

When asked what he’d like to share about his coffee, Mark replied, “Fresh-roasted coffee is unlike any coffee you have had. There are flavors in coffee that evaporate within days of being roasted! We roast coffee to express its origin flavors, so it tends to be lighter roasted (than Starbuck’s, Peet’s, etc.) but brings out flavors naturally present. Coffee is a huge commodity and we believe that this a great way to make sure that farmers and their communities benefit from this precious product. You can follow us on Twitter and Instagram @intentroasting and like our Facebook page to stay up-to-date.”

Forward Edge International (FEI), a Christian relief and missions organization, has been a big supporter of Intent Coffee Roasting. The Intent website even features a quote from Joe Anfuso, Founder and President of FEI, stating, ”The coffee is first rate, and their commitment to serving the poor exceptional.” That is high praise indeed!

Intent has four coffees to choose from: Nicaragua Rio Coco (full-bodied, medium dark roast, organic shade-grown certified), Uganda Kabum (full-bodied, medium roast, smooth & well-rounded), Sumatra Manhelding (full-bodied, herbaceous, hint of berries), and Affinity Blend (their darkest roast, smooth finish, earthy notes, hints of dried fruit & dark chocolate). You can purchase it at the Lloyd Farmer’s Market on Tuesdays from 10am-2pm (NE 7th and Holladay St. by Lloyd Center, Portland), or at IntentRoasting.com.

With my big red mug filled to the brim with Intent Coffee Roasting coffee, I get my caffeine fix while supporting a local company with a great purpose. I like to think of it as multi-tasking!

Tags: Forward Edge International, Intent Coffee, Intent Coffee Roasting, Intent Roasting, Joe Anfuso, Lloyd Farmer's Market, Mark Johnson, Oregon, Portland, Portland coffee

Fragrant, steamed jasmine rice is good—but jasmine rice made with coconut milk and fresh ginger is even better! This is a great side dish for Asian-themed meals, and could even be paired with some Caribbean and Latin American dishes. It’s super easy to make and a step up from plain ol’ rice. Garnish with chopped cilantro if you like. Enjoy!

Coconut Rice
-recipe from Fine Cooking Magazine 

Cooking fragrant jasmine rice in a mix of coconut milk and water gives this simple side dish a luxurious, rich texture that dresses up any stir-fry or Asian-inspired main. Serves 4.

1-1/2 cups jasmine rice or long-grain white rice 
1-1/2 Tbs. minced fresh ginger
2 Tbs. canola oil
3/4 cup unsweetened coconut milk (preferably not “lite”)
3/4 tsp. kosher salt

Rinse the rice in three changes of cold water, or until the water becomes only slightly cloudy from the rice. Drain well in a sieve.

Heat the ginger with the oil in a small (2-qt.) saucepan over medium-high heat until it begins to sizzle steadily and becomes fragrant, 1 to 2 minutes. Add the rice and cook, stirring, until the grains and ginger start to brown in places, about 2 minutes. Stir in the coconut milk,
1-3/4 cups water, and the salt. Bring to a boil and then reduce to a simmer. Cook until the liquid has reduced to about the same level as the top of the rice, 5 to 7 minutes. Cover, reduce the heat to low, and cook without disturbing the rice until the liquid is absorbed and the rice is tender, 15 minutes.

Tags: Asian coconut rice, Caribbean rice, coconut milk, coconut milk rice, coconut rice, jasmine rice, rice

If you like beets you’re going to LOVE this salad: Earthy steamed beets tossed with a simple vinaigrette, tangy pickled red onions, salty feta, and fresh parsley…AWESOME! It’s definitely a restaurant-quality salad (actually better than most beet salads I’ve had in restaurants)! My beet-loving dad remarked after tasting it, “Now THIS is a beet salad!” That’s high praise indeed!

You could substitute goat cheese or blue cheese for the feta if you like. Enjoy!

Bi-Rite Market’s Beet Salad
with Pickled Onions and Feta
-from Bi-Rite Market’s Eat Good Food

This hearty salad is a near-constant in our deli case and a favorite among guests and staff. Although the beets are the star of the show, the pickled onions play an important role, adding textural interest and a vinegary punch. At the store, we cook the beets by baking them whole, in a deep roasting pan with 1″ of water. For a small, at-home quantity, I suggest streaming. It’s faster because steam gets hotter than boiling water (which maxes out at 212°F) and uses less energy than turning on the oven. However, if you prefer to roast or boil your beets, feel free —the results will be just as tasty. -Bi-Rite Market

Serves 4 to 6

1/4 small red onion, thinly sliced lengthwise
3 tablespoons champagne vinegar
Kosher salt
1 1/2 pounds (about 5 medium) beets
1 tablespoon extra-virgin olive oil
1/4 teaspoon Dijon mustard
1/4 teaspoon honey
2 tablespoons chopped fresh parsley
2 ounces feta cheese, crumbled (1/2 cup)

Combine the onion, vinegar, and a couple of pinches of salt in a small bowl and set aside.

If using baby beets, leave the skin on but halve or quarter them as needed so that they’re all about 1 inch thick. If using medium or large beets, peel and cut into 1-inch chunks.

Fit a steamer basket in a large pot, add water just to the bottom of the basket, and arrange the beets in a snug single layer. Bring the water to a boil over medium-high heat, cover the pot, and reduce the heat to maintain a vigorous simmer. Cook until the beets are completely tender when pierced with a skewer, about 30 minutes. (Keep an eye on the water level during cooking, and add more if it threatens to dry up.) Remove from the heat and let cool. If you’re using baby beets, slip the skins off as soon as they’re cool enough to handle.

Reserving the liquid, remove the onion from the vinegar and add to the beets. In another bowl, whisk together the oil, mustard, honey, 1 tablespoon of the reserved vinegar, and a few big pinches of salt.

Add the dressing, the parsley, and all but 2 tablespoons of the feta to the beets. Toss well and taste; season with more salt or vinegar as needed. Garnish with a sprinkling of the remaining feta on top.

Note: The beautiful hue of beets will stain your hands and clothes. Wear gloves and an apron if pink isn’t your color!

Tip: Use any color beets you have available; if you choose to use both golden and red beets, toss them with the dressing separately to keep the red beets from staining the yellow ones.

Tags: beet salad, beets, Bi-Rite Market, pickled onions, summer salad

My mom loves Eggs Benedict so next time I see her, I’ll be making her this Mexi-inspired version of it! In this recipe, salsa verde (a green tomatillo-based salsa) replaces the traditional hollandaise sauce, and the black olives and fresh cilantro add another layer of fresh flavor.

I suggest warming the Canadian bacon before adding it to the toasted English muffin. To do this, either heat it in a pan with a little butter or olive oil, or put the pieces on a plate, cover with a paper towel and microwave for 20 seconds or so. Now that it’s heated, it will help melt the slice of cheese. In fact, instead of placing the slice of cheese on top of the egg, I put it between the heated Canadian bacon and the cooked egg.

Poaching the eggs can be a little tricky (click here for tips) so feel free to substitute fried eggs instead (scrambled eggs would be good, too). I used Trader Joe’s Salsa Verde. Enjoy!

Salsa Verde Eggs Benedict
-recipe from Sunset Magazine

Serves 2.

2 teaspoons distilled white vinegar
2 English muffins, split and toasted
2 teaspoons butter
4 slices Canadian bacon
1 cup fresh salsa verde
1/4 cup sliced black olives
2 tablespoons chopped green onion or cilantro leaves

Bring vinegar and 1 qt. water to a simmer in a pan over medium heat.

Meanwhile, spread muffins with butter. Top each with a slice of bacon.

Reduce heat under water to low. Crack eggs one at a time into a small bowl or ramekin and slip into water. Cook until whites are set but yolks are still runny, about 8 minutes. Using a slotted spoon, transfer eggs to muffins.

Top each egg with a slice of cheese and the salsa, olives, and green onion. 

Tags: Breakfast, breakfast for mom, brunch, Eggs, Eggs Benedict, healthy eggs benedict, Mother's Day, poached eggs, salsa verde, salsa verde eggs benedict, Trader Joe's salsa verde

I took a quick field trip over to Moonstruck Chocolates this morning because, well, do I need to have a reason?? Actually, I went there because Mother’s Day is this weekend, and my birthday is just around the corner, so I thought good chocolate was in order. Moonstruck Chocolates is a local Portland company that has received loads of awards, honors, and national press (Oprah, Ellen DeGeneres, Rachael Ray, Academy Awards, Emmy Awards, etc.). They have several cafe locations in the Portland metro area, and are carried at various retailers across the US. Or you can buy them online.

One of the things I like about Moonstruck chocolates is that some of their truffles feature Oregon products like Clear Creek Distillery brandy, Oregon huckleberry preserves, and Pinot Noirs from several different wineries (Sokol Blosser, Lachini, Ayoub).

I hand-picked a 4-pc. box of for myself: a Kir Royale Truffle, a Champagne Truffle, an Ayoub Pinot Noir Truffle, and a Clear Creek Apple Brandy Truffle (a Limited Edition Anniversary truffle). The chocolates are a delicious splurge that any chocolate lover would treasure! Now I just need to find a good hiding spot for mine so my family doesn’t eat them!!

Tags: Ayoub Pinot Noir, chocolate, Clear Creek Distillery, Lachini Pinot Noir, Moonstruck Chocolate, Mother's Day, Oprah, Oregon, Oregon chocolate, Oregon truffles, Portland, Portland chocolate, Portland truffles, Sokol Blosser Pinot Noir, truffles, Valentine's