Our Recipes

This recipe is brought to you by one of our Portland-based Meadowlings—enjoy!   I have a confession. For the longest time, I was intimidated by the tomato. I didn't want anything to do with them unless it was ketchup or tomato sauce. Cutting a tomato? Way over my head! That perfect slice always seemed to elude me, leaving a squashed, juicy mess in its place. Once I started working at The Meadow, one of the coziest little shops on NW 23rd Avenue, I decided to expand my palette (and my cooking skills). Now, at the ripe age of 26, I quite like tomatoes - their freshness, squishy crunch and bright flavor sends me through the roof!  Below is one of my go-to basic tomato dishes that helped me build confidence in the kitchen. Think of it as the first step on your very own tomato journey. I hope it inspires you to try something new! 

We are welcoming spring with open arms, and what better way to celebrate than with a refreshing cocktail made with two of our favorite PNW women-owned bitters and spirits.

Back in 2009 I was walking by a movie theater down by Canal Street in the rain. With nothing better to do I walked in, sat down, and watched “I Am Love.” Then there was the love scene amidst wildflowers. And that was that. The scene with Tilda Swinton eating prawns is surely the most remarkable piece of food porn ever put to cellulose. Ever since then I’ve had a fantasy of mixing a drink for Tilda Swinton. This would be the drink I’d make for her. Serves 2 (you and your love) 5 ounces gin (Tanqueray or Freeland) 1 ½ ounces Maraschino liqueur 4 dashes Portland Bitters Project Lavender bitters 12 drops rose water 2 Luxardo Maraschino Cherries, for garnish Pour everything but the cherries over ice in a chilled mixing glass. Stir steadily until the desired dilution is reached: about 15 seconds if using ice from a bucket or 30 seconds if using ice straight from the freezer. Strain into chilled martini or coupe glasses. Garnish with the cherries. Cheers!Mark Recipe adapted from Bitterman's Field Guide to Bitters & Amari

Another way to experience the power and revel in the versatility of chocolate is to drink it. The history of drinking chocolate dates back to the deepest shadows of pre-civilization; for hundreds of years, and possibly for thousands, French, Spanish, Aztecs, and Olmecs have consumed it as a drink. When melted down, superbly crafted dark chocolate reaches its fullest expression. It is complex and stimulating; an entire jungle of Theobroma cacao chocolate trees spring up from your taste buds, revealing before you unexpected textural dimensions and infinitely varied flavors.