Follow our seasonal fare, coming soon. In the mean time, check out Edible Portland’s weekly recipes.
Have a favorite seasonal fare recipe you’d like to share? Look below to submit your dish. Or submit your favorite online or offline resource. Happy cooking and eating!
This recipe comes from Edible Portland. We improvised a little, using a dash of dried chevril and garnished with some lemon zest for color and a delicious tang. Happy herb hunting.
Your advance effort in making this recipe will be rewarded when dinnertime comes and you can quickly throw together a beautiful, show-stopping dish in moments.
2 cups whole-milk yogurt
5 Tbsp extra-virgin olive oil
3 large onions, thinly sliced
Sea salt
1 lb fettuccine
2 cups fresh herbs (a mixture of chervil, basil, parsley, chives and fennel frond), roughly chopped
2 oz Prosciutto di Parma, thinly sliced (optional)
1 bunch green onions
1 cup grated pecorino
Extra-virgin olive oil to garnish
