Thank you to everyone who can contribute to our wedding by bringing a dish. We appreciate you helping us make this a true community event!

We understand that those of you who are traveling may not be able to participate in the potluck. We appreciate the distance you will travel to be with us on this special day. Thank you everyone for being a part of this exciting event!

Below you will find the recipes to choose from. Please bring your dish either in something we can recycle, or a labeled container (tupperware, for example) that we can get back to you. We will transfer them to serving dishes at the site.

If you have questions about the potluck, please contact Heather Quarles at 541-912-0293 or .

Potluck Recipes


French Potato Salad download

  • 3 pounds red fingerling potatoes
  • 2 tablespoons dry white wine
  • 1/4 cup white wine vinegar
  • 1/2 cup olive oil
  • 3 shallots, finely chopped
  • 3 tablespoons coarsely chopped fresh parsley
  • 1 teaspoon Salt
  • Pepper to taste
  1. Put the potatoes in a pot with cold water to cover and bring to a gentle simmer. Simmer for about 10-20 minutes, or until the potatoes can be easily pierced with a paring knife. Drain in a colander and let them cool for about 10 minutes, or until they can be handled. Don't let them cool for too long because you want them warm when you combine them with the dressing.
  2. While the potatoes are cooling, in a small bowl, whisk together the wine, vinegar, oil, parsley, and shallots.
  3. Slice the potatoes into 1/4-inch thick rounds leaving the skin on.
  4. In a large bowl combine the potatoes and the dressing. Gently mix with your hands or a wooden spoon.

back to top

Orzo and Zucchini Salad download

  • Coarse salt and ground pepper
  • 2 cups orzo
  • 2 tablespoons plus 2 teaspoons olive oil
  • 4 medium zucchini, quartered lengthwise and thinly sliced
  • 2 garlic clove, minced
  • 1 cup fresh basil leaves, torn
  • 2 to 4 tablespoons white-wine vinegar
  1. In a medium pot of boiling salted water, cook orzo until al dente, according to package instructions. Drain well. Spread on a rimmed baking sheet to cool completely.
  2. In a large skillet, heat 2 tablespoons oil over medium. Add zucchini and garlic; season with salt and pepper. Cook, tossing occasionally, until crisp-tender, 4 to 6 minutes.
  3. Transfer orzo to a medium bowl; add zucchini mixture, basil, vinegar, and remaining 2 teaspoons oil. Season with salt and pepper; toss to combine. If storing, cover and refrigerate up to 1 day; bring to room temperature before serving.

back to top

Lemony Bean Salad download

  • Lemony Dressing
  • 3 tablespoons fresh lemon juice (2 to 3 lemons)
  • 1/2 tablespoon finely grated lemon zest
  • 1/2 tablespoon dijon mustard
  • 1/4 teaspoon salt
  • pepper to taste
  • 1/4 cup olive oil
  1. Combine the dressing ingredients in a small bowl and mix well with a fork or whisk.
  • Bean Salad
  • 1 15 oz can kidney beans
  • 1 15 oz can green beans
  • 1 15 oz can garbanzo beans
  • 1 15 oz can cannellini beans
  • 4 scallions (3 inches of green left on), thinly sliced on the diagonal
  • 5 tablespoons chopped fresh flat-leaf parsley
  • 8 tablespoons lemony dressing
  1. Drain and rinse beans (this works best by dumping all the beans in a colander and running water over them).
  2. Mix the beans, parsley, and scallions in a large bowl with 8 tablespoons of Lemony dressing

back to top

Fruit Plate download

Pick a couple pounds of your favorite summer fruit and bring it along. We will have serving platters and knives to get it ready for serving.

back to top

Cheese Plate download

Pick a few hunks of your favorite cheeses to snack on. We will have platters and knives for serving.

back to top