The High Desert Food and Farm Alliance (HDFFA) believes everyone deserves good food! It’s pretty common for people to need a little recipe inspiration or assistance in the kitchen when creating meals – especially if they’re trying new fruits or vegetables! The HDFFA staff is here to help. Check out these staff-favorite recipes from Cooking Counts.
Cooking Counts is an 86-page Guide to Cooking with Confidence that was designed and published by HDFFA in 2020, in partnership with Central Oregon chefs. It includes recipes and nutrition education, and is a perfect supplement to Fresh Harvest Kits, cooking classes, consultations with dietitians, and more! Cooking Counts is designed to help Central Oregonians get comfortable in the kitchen and cook with confidence.
Tabouli Salad
Picked by Abigail Gustke, Community Food Access Coordinator
“I love this easy and quick recipe for tabouli salad. The fresh mint and summer vegetables add a spring of freshness and Mediterranean flavor as a main or side dish.”
Smashed Yukon Gold Potatoes
Picked by Andrea Smith, Agricultural Support Manager
“Potatoes are such a versatile option!” Potatoes make Central Oregon farmers and gardeners very happy with how well they grow in our high desert climate.
Beans and Rice Your Way
Picked by Emily Ralston, Rural Food Security Coordinator
“I like this recipe because it is versatile and adaptable to what you have in your pantry! I love cooking a big batch of dried beans and adding my own spices like chipotles in adobo sauce, cumin, and lots of garlic salt.”
Fudgy Brownies
Picked by Katrina Van Dis, Executive Director
“I like to substitute with a gluten-free flour for this recipe or make my own with ⅓ tapioca flour, ⅓ potato starch, and ⅓ sorghum or oat flour.”
Perfect to warm up with on a cold winter day!
Black Bean & Vegetable Enchilada
Picked by Kelly Moffatt, VeggieRx Senior Program Manager
“I just made black bean enchiladas last night! I even added tofu for extra protein. This recipe is gluten-free and fits my lifestyle so well.”
Banana Bread
Picked by Mariah Stone, Executive and Program Assistant
“Banana bread was the first thing I ever baked I love how simple and delicious it is. This recipe is simple and can be easily modified to be made gluten-free with GF flour or with additions like chocolate chips.”
Vegetarian Chili
Picked by Louise Shirley, Program Director
“This recipe is a great way to pack your meal with vegetables. It’s wonderful on its own or with a slice of cornbread, salad, or chips.”
Sweet Potato Fries
Picked by Kendra, Outreach Coordinator
“Sweet potato fries are the little orange keys to my heart. I love this recipe for the limitless seasoning options and even more dipping sauce options!”
