Jim Dixon

Portland

Journalist at Willamette Week

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Articles

What We’re Cooking This Week: Eggplant and Lentil Rice Dressing

1 week ago | wweek.com | Jim Dixon

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he encourages his customers to cook by sending them recipes every week through his newsletter. We’re happy to have him back creating some special dishes just for WW readers. One of the more obscure dishes in the long list of rice with stuff in it, rice dressing comes from Louisiana.
What We’re Cooking This Week: Hakurei Turnip Salad with Caesar-ish Dressing

2 weeks ago | wweek.com | Jim Dixon

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he encourages his customers to cook by sending them recipes every week through his newsletter. We’re happy to have him back creating some special dishes just for WW readers. Some people claim to like turnips, but I don’t believe them.
What We’re Cooking This Week: Anchoïade with White Bean Salad

3 weeks ago | wweek.com | Jim Dixon

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he encourages his customers to cook by sending them recipes every week through his newsletter. We’re happy to have him back creating some special dishes just for WW readers. Anchoïade comes from Provence, the southeastern corner of France that butts up against the Ligurian coast of Italy.
What We’re Cooking This Week: Amanda’s Roasted Kalettes

1 month ago | wweek.com | Jim Dixon

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he encourages his customers to cook by sending them recipes every week through his newsletter. We’re happy to have him back creating some special dishes just for WW readers.
What We’re Cooking This Week: Nettles Rockefeller

1 month ago | wweek.com | Jim Dixon

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he encourages his customers to cook by sending them recipes every week through his newsletter. We’re happy to have him back creating some special dishes just for WW readers.
What We’re Cooking This Week: Appalachian-style Tomato Gravy

1 month ago | wweek.com | Jim Dixon

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he encourages his customers to cook by sending them recipes every week through his newsletter. We’re happy to have him back creating some special dishes just for WW readers.
What We’re Cooking This Week: Collard Greens in Coconut Cream

1 month ago | wweek.com | Jim Dixon

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he encourages his customers to cook by sending them recipes every week through his newsletter. We’re happy to have him back creating some special dishes just for WW readers.
What We’re Cooking This Week: Chorizo and Cabbage Corncakes

1 month ago | wweek.com | Jim Dixon

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he encourages his customers to cook by sending them recipes every week through his newsletter. We’re happy to have him back creating some special dishes just for WW readers.
What We’re Cooking This Week: Vegan Cake for Lost Things

2 months ago | wweek.com | Jim Dixon

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he encourages his customers to cook by sending them recipes every week through his newsletter. We’re happy to have him back creating some special dishes just for WW readers. The Greeks make a cake called fanouropita, named after St. Phanourious, the Greek patron saint of lost things.
What We’re Cooking This Week: Pasta with Cajun Gravy

2 months ago | wweek.com | Jim Dixon

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he encourages his customers to cook by sending them recipes every week through his newsletter. We’re happy to have him back creating some special dishes just for WW readers.