Our Favorite Recipes

From our kitchen to yours

Recipes will be posted monthly and past recipes will be available as a pdf file below. Check regularly for updated recipes and enjoy.

Dutch Farmers’ Soup

Serves 6


  • ¼ cup butter
  • 1 Walla Walla onion, chopped
  • 3 medium potatoes, peeled and diced
  • 1 lb carrots, peeled and sliced
  • 1 small cauliflower, trimmed and cut into florets
  • 4 cups chicken broth
  • 8 slices of bacon, cut into 1-inch pieces
  • 7 oz. Gouda cheese, sliced


  • Melt butter in large kettle; add onion and saute until soft.
  • Add potatoes, carrots and cauliflower; saute until heated through.
  • Add chicken broth; bring to a boil.
  • Reduce heat; simmer until vegetables are soft (20-30 minutes).
  • Season to taste with salt and pepper.
  • Add additional broth if the soup is too thick.
  • Fry bacon until crisp; drain.
  • Preheat broiler.
  • Cover bread with cheese slices and place under broiler until bubbly and lightly browned.
  • To serve, ladle soup into tureen or soup bowls, sprinkle with bacon and float bread slices on top.


Arugula Salad with Fresh Corn

By: Renee Shepherd
Serves 4

The bold flavors of this salad are fabulous with any summer barbeque. Tangy, crisp, deep green arugula leaves contrast with raw sweet corn kernels, bot set off by tart/sweet balsamic vinaigrette and the nutty richness of richness of freshly shaved Asiago cheese.

Note: Using equal amounts of vinegar and oil is important in this recipe.


  • 1 very large bunch of arugula, or two smaller bunches; washed, dried and broken (if leaves are very large) into bite-size pieces (about 2 qt.)
  • 2 large ears, very fresh, sweet corn
  • ¼ cup good quality balsamic vinegar
  • ¼ cup good quality extra virgin olive oil
  • 3 oz. fresh Asiago or Parmesan cheese


  • Put prepared arugula into a large bowl.
  • Peel off the wrapper leaves and silks from the ears of the corn.
  • With a sharp knife, cleanly cut off the kernels.
  • Break up and add the corn kernels to the arugula and toss.
  • In a small bowl, whisk together the vinegar and olive oil until very well combined and blended.
  • Just before serving: toss the dressing with the salad and shave the Asiago cheese in long curls over the top of the salad.


Pumpkin Bread


  • 5 eggs
  • 1 ¼ cups vegetable oil
  • 15 oz. solid pack Autumn Buckskin pumpkin
  • 2 cups flour
  • 2 packages (3 oz. each) cook-and-serve vanilla pudding mix
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt


  • In a mixing bowl, beat eggs.
  • Add oil and pumpkin; beat until smooth.
  • Combine remaining ingredients; gradually into pumpkin mixture.
  • Pour batter into fine greased 5 x 2 ½ x 2 inch loaf pans.
  • Bake at 325°F for 50-55 minutes (or until a toothpick inserted near the center comes out clean.)
  • Cool for 10 minutes.
  • Remove from pans to wire rack to cool completely.

(Bread may also be backed in two greased 8 x 4 x 2 inch loaf pans for 75-80 minutes.)