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Regionally grown produce



The seasons change and so do the offerings in Pastaworks produce rack. Come in to see what's fresh!

Depending on the season, Pastaworks features fresh vegetables, fruits and grains from throughout the State. At any one time you'll see products from many of our favorite Oregon farms.

It's Padron season!

Ground Works Organics has just delivered the first Padron peppers of the season. Need a snack? A tasty side dish?Here are a couple of easy to prepare recipes for the upcoming season. Accompany with a glass or two of Txakoli, a slice of hearty bread, your favorite Spanish cheese and a few slices of Jamon Serrano, Prosciutto di Parma or La Quercia prosciutto and you have the makings for a perfect summer meal.

Blistered Padrón Peppers


Source: Bon Appétit
(Yield: serves: 6-8)

2 tablespoons olive oil
1 lb. Padrón or shishito peppers
Flaky sea salt

Heat 1 tablespoon oil in a large skillet over high heat until just smoking. Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. Repeat with remaining peppers, remaining 1 tablespoon oil, and more salt.

Grilled Padrón Peppers


Source: Christine Gallary
(Yield: serves: 3-4)

˝ lb. Padrón peppers, washed and thoroughly dried
1 tablespoon olive oil
Coarse sea salt, such as fleur de sel or Maldon

Heat a grill pan or outdoor grill to high (about 450°F to 550°F). Meanwhile, place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside.

When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching. Grill uncovered, turning occasionally, until the peppers start to char and blister, about 6 to 8 minutes total.

Remove to a serving plate, season immediately with the sea salt, and serve.




The Meating Place joins Pastaworks on Hawthorne



Pastaworks is excited to announce that starting Tuesday, June 17th, The Meating Place will be setting up shop at what has been the Pastaworks meat counter.

The Meating Place is a full-service butcher and meat shop with, until now, one location on Cornelius Pass Road in Hillsboro. From 1974 - 1998 owner Steve Crossley and his staff were known for their jerky, sausage, smoked salmon and wild game processing. In 1993, 15-year-old Casey Miller was hired as a part-time clean-up kid, and when The Meating Place closed in 1998, Casey went on to manage other meat markets. In 2013, Casey was able to purchase The Meating Place and reopen.

The Meating Place again became the neighborhood butcher shop of choice on the west side, offering top quality local meat, cut by trained butchers with the ability to answer any and all meat inquiries. The Meating Place is dedicated to supporting local farmers focusing on proteins from Eat Oregon First (including Laney Family Farms and Payne Family Farms), Carlton Farms, Cattail Creek Farms, and Painted Hills. Meat cases are filled with house made smoked sausages, dry-aged steaks and charcuterie. The Meating Place also provides mobile slaughter and wild game processing from their Hillsboro location. Pastaworks will continue to offer their current selection of cured and cooked items, including both domestic and European prosciuttos, salumi and deli meats.

Pastaworks and The Meating Place East is the perfect marriage of two family run businesses' shared philosophy that sustainable, locally grown food is important for our community and your dinner table.

Come by soon and meet David Quinn, the general manager of The Meating Place East. He will be the face most often behind the meat counter, and is a very knowledgable guy when it comes to meat!

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