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1. Zucchini and Three Pepper Stir-Fry

2. Catalina Citrus Sun Tea, Earl-Mint Tea, Raspberry Fizz, and Hollywood Spritzer

3. Blueberry-Raspberry Upside-Down Cake

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From Cracked Dungeness Crab to Grilled Citrus Salmon to Huckleberry-Cherry Pie, Oregon serves it up fresh! Herein lies a true cornucopia of superb recipes that will take you on a tasteful tour through the diverse and beautiful state of Oregon. Seventy-nine of the state's most popular cookbooks have chosen nearly 400 of their favorite recipes to include in this comprehensive collection—a unique study on how Oregonians like to cook.

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Best of the Best from Oregon Cookbook: Selected Recipes from Oregon's Favorite Cookbooks (Quail Ridge Press Cookbook Series.)

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ISBN: 1893062341

Publisher: Quail Ridge Press

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One couldn't ask for a brighter display of color! The simple seasonings allow the natural flavors of the vegetables to come through.

Serves 4

• 1 tablespoon olive oil

• 3/4 cup thinly sliced red onion, divided

• 1 small garlic clove, minced, divided

• 1/2 large red pepper, seeded and cut into 1/4-inch strips

• 1/2 large yellow pepper, seeded and cut into 1/4-inch strips

• 1/2 large green pepper, seeded and cut into 1/4-inch strips

• 1 tablespoon butter

• 1 pound zucchini, cut into 1/4-inch diagonal slices

• 8 medium-sized mushrooms, stemmed, quartered (reserve divided stems for another use)

• 1/4 cup dry white wine

• 2 tablespoons sugar

• 1/4 teaspoon salt

• Dash pepper

• 1 1/2 teaspoons cornstarch, dissolved in

• 1 tablespoon cold water

1. Heat olive oil in a medium-sized skillet. Add 1/2 of the onion and garlic. Add sliced peppers and saute 3-4 minutes, until peppers start to soften. Remove peppers from skillet and set on a heated platter. Melt butter in same skillet. Add remaining onion and garlic, the zucchini, mushrooms, and white wine. Cook 5 minutes and return the peppers to pan along with sugar, salt, and a sprinkling of pepper. Cook an additional 5 minutes.

2. Add dissolved cornstarch and cook until vegetables are glazed. Serve immediately.

Note: When using zucchini (or yellow squash) in stir-fries, we always remove the pithy interior. If left in, the pith will turn mushy and add a muddier look to your finished dish. We cut the zucchini lengthwise into fourths and scrape away (and discard) the very center, then slice the remainder.

Source: Thyme and the River

More From This Book:

1. Zucchini and Three Pepper Stir-Fry

2. Catalina Citrus Sun Tea, Earl-Mint Tea, Raspberry Fizz, and Hollywood Spritzer

3. Blueberry-Raspberry Upside-Down Cake

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