Oregon Growers & Shippers Soups and Salads



Arugula Salad with Blue Cheese and Marionberry Vinaigrette

Featuring our Marionberry Jam

Serves 4

Another easy recipe that will wow you guests...

Here is what you will need:
1. 1 large package of pre-washed arugula.(baby spinach works great too)
2. 1 small piece of blue cheese – I like Oregon Blue available in the cheese department
3. 1 jar Oregon Growers and Shippers Marionberry Jam
4. 8 Tbls Extra Virgin Olive oil
5. 3 Tbls Red vine vinegar
6. Black Pepper
7. 1 oz. toasted walnuts (optional)
8. 1 large Serving bowl 1 small mixing bowl


What to do:
• Place the vinegar and 1 heaping tablespoon of jam in the small mixing bowl and stir with a fork or whisk.
• Slowly drizzle in the olive oil in a thin stream stirring constantly.
• Add a few grinds of fresh pepper and set aside.
• Add the greens to the serving bowl add just enough vinaigrette to coat the greens and toss.
• Garnish with blue cheese, walnuts and a few more grinds of fresh pepper.


You can make the dressing ahead, but don't add it to the greens until you are ready to serve.

Arugula Salad with Blue Cheese and Marionberry Vinaigrette

Winter Squash Soup with Apple Butter and Thyme

Featuring our Not Too Sweet Apple Butter
serves 4

This one is a bit more challenging but taken step by step it's easy...

What you will need:
1. 1 large butternut squash
2. 1 8 oz. can of chicken stock (vegetable may be substituted)
3. 1 bunch fresh thyme
4. 1 small onion - diced
5. 2 Tbls butter

6. 1 jar Oregon Growers and Shippers Apple Butter
7. Salt and black Pepper
8. 2 Tbls Olive oil (Extra Virgin is best)
9. 1 large roasting pan
10. 1 medium stock pot
11. blender


What to do:
• Preheat your oven to 375 degrees F.
• Find largest chef's knife, cut the squash in half lengthwise and scoop out the seeds.
• Find a roasting pan that can hold the squash cut side down. Sprinkle the inside with salt, pepper, and olive oil.
• Place squash cut-side down tucking a few sprigs of thyme in the hollow space.
• Cook 45 min or until the flesh is soft.
• After 45 min - discard the thyme and scoop out the orange flesh into a bowl.
• Get out a pot and add 1 Tbls of the butter and the diced onions to it.
• Cook over medium low heat until the onions are soft but not browned (3-5 min).
• Add cooked squash and chicken stock, a few more sprigs of thyme (yes, sticks and all) and simmer for 15 minutes.
• Remove thyme sprigs – most of the leaves will remain in the soup see – and puree in a blender until smooth.
• Return to pot, and add remaining butter and olive oil. Now's the time when you can adjust the salt and pepper –add more if you like.


To Serve – ladle 1 cup of soup into warm bowls and garnish with a spoonful of Oregon Growers & Shippers Apple Butter – it will melt in and give the soup a magical flavor with hints of cinnamon and nutmeg.

You can make this several days ahead – just be sure to add the Apple Butter prior to serving or it will lack the magic.

Winter Squash Soup with Apple Butter and Thyme

Oregon Shipper & Growers