Blistered, Bright, and Local: My Visit to Hello Rose City! Watch Here Did you catch me on KGW’s Hello Rose City this week? I had a blast sharing the kitchen with the crew and showing off a dish that is currently on heavy rotation in my house: Blistered Green Bean & Pesto Chicken Radiatori. While I love a summer farmers market haul as much as anyone, I’m on a mission to show Oregonians that we can support our incredible local farmers all year round. The secret? It’s probably sitting in your kitchen right now. Support Oregon Farmers via the Freezer Section We are so lucky to live in a state where local doesn't have to mean seasonal. Many of our high-end Oregon suppliers, like Stahlbush Island Farms, flash-freeze their produce at the absolute peak of ripeness. When you buy these in the freezer section, you’re getting the same cell structure, nutrient density, and vibrant flavor as the day they were picked. In the segment, I used frozen long green beans to prove that with the right technique—a high-heat "blister" in the skillet—you can get that smoky, charred, professional-chef texture even in the middle of winter. Why Radiatori? I also got a chance to geek out on pasta shapes. We used Radiatori for this dish because their deep, ruffled ridges act like little radiators for the sauce. They trap every drop of that herbaceous hazelnut pesto and lemon juice, ensuring that no flavor is left behind on the plate. Recreate the Magic If you missed the live demo, don't worry! You can find the full recipe for my Blistered Green Bean & Pesto Chicken Radiatori right here on the blog. It’s fast, it’s punchy, and it’s a great way to put those Oregon-grown frozen beans to work. A huge thank you to the Hello Rose City team and the Oregon Department of Agriculture for having me! Keep supporting our local growers, keep your freezers stocked, and let’s keep cooking.
