Delicata Squash Risotto


  • 2 delicata squash, seeded and cut into bite size chunks
  • 2 tablespoons high heat cooking oil
  • Kosher salt and pepper to taste
  • 4 tablespoons butter
  • 2 shallots, minced
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine
  • 6 cups vegetable or chicken broth
  • ⅓ cup grated Parmesan cheese


  1. Preheat oven to 400°.
  2. Toss chopped squash with oil, salt and pepper.  Roast for 20-30 minutes until tender when pierced with fork.
  3. Heat butter in medium saucepan over medium heat.  Add shallots and cook until translucent.
  4. Add rice, stirring to coat with butter.
  5. Add wine and cook until most liquid evaporates.
  6. Add ½ cup broth, and salt and pepper.  Stir until almost all liquid is absorbed (5-10 minutes).
  7. Add remaining broth ½ cup at a time allowing liquid to be absorbed before adding more water (30-40 minutes).
  8. Stir in roasted squash and Parmesan, pomegranate seeds, and salt ot taste.

Mushroom Dumplings


  • 1 Tablespoon toasted sesame oil
  • 2 garlic cloves, minced
  • 6 ounces oyster mushrooms, diced
  • 6 ounces shiitake mushrooms, diced
  • ¼ teaspoon kosher salt
  • 3 green onions, thinly sliced
  • package of dumpling, wonton, or gyoza wrappers


  1. Heat sesame oil in large pan on medium-low head.  Sauté garlic until golden.  Add mushrooms and salt.  Cook for about 15 minutes , stirring occasionally, until most liquid as evaporated.  Add green onions and cook until tender.
  2. Prepare dumpling filling station with clean surface, dumpling wrappers, small bowl of water, and pan lined with parchment paper.
  3. Lay out a single wrapper and fill with ½ tablespoon of filling.  Dip fingers in water, wet edge of wrapper, fold over, and press edge together to seal.  Place dumpling on pan and repeat until filling is gone.
  4. To steam, add the dumplings to a steamer or steamer basket, and steam until the wrappers become translucent (8-10 minutes).
  5. Serve dumplings on a platter with tamari (soy sauce) or mixture of tamari, rice vinegar, and siracha.

Autumn Salad with Delicata Squash and Bartlett Pear



  • 1 delicata squash
  • 3 tablespoons high heat cooking oil
  • 1 teaspoon kosher salt to taste
  • ½ cup walnuts, roughly chopped
  • 5-7oz package of baby arugula
  • 1 fennel bulb, thinly sliced
  • 1 Bartlett pear, thinly sliced
  • 2 green onions, thinly sliced
  • 4 oz goat cheese


  • ¼ cup cider vinegar
  • ¾ cup olive oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Preheat oven to 400°.
  2. Cut delicate squash in half lengthwise.  Use a spoon or ice cream scoop to scrape seeds from center of squash.  Chop squash into ¼” half moon slices.
  3. Arrange squash on a baking dish and drizzle with oil.  Sprinkle with salt
  4. Roast for 8 min.  Flip squash and roast for additional 8-10minutes until tender when pierced with fork.
  5. Place walnuts in small baking dish and place in oven while squash is roasting (approximately 20 minutes).  Quickly open oven and shake baking dish at various intervals to ensure walnuts toast evenly.
  6. Allow squash and walnuts to cool for 5 minutes.
  7. Combine all dressing ingredients in a food processor or shake vigorously in sealed container.
  8. Combine all ingredients in a large salad bowl, dress, and serve.

Moroccan Spiced Cauliflower

This is a warm salad that is easy to prepare and seasoned with a unique blend of spices for a complex finish.  Primary technique – blanching vegetables.


  • 1 bunch carrots, peeled and sliced into disks
  • 1 head cauliflower, chopped into florets
  • 1 16 oz. can garbanzo beans, drained and rinsed
  • 4 quarts water
  • 4 tablespoons kosher salt
  • juice of 1 lemon
  • 2 Tablespoons olive oil
  • 1 Tablespoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon tumeric
  • 1 teaspoon ginger
  • ½ teaspoon cinnamon
  • ½ teaspoon cayenne
  • ½ teaspoon pepper
  • fresh parsley, chopped


  1. Bring 4 quarts of water to a boil in large stock pot.  Add salt.
  2. Carefully spoon carrots into boiling water.  Let cook for 5 minutes before adding cauliflower to water as well.  Allow vegetables to cook until just tender when pierced with fork.
  3. Drain vegetables in a colander and briefly toss under cold water.  Set aside.
  4. Combine vegetables and garbanzo beans in a large bowl.
  5. Add olive oil, lemon, and spices.  Mix well.
  6. Serve warm or store in refrigerator and serve cold.

Homemade Vegetable Stock

It’s finally starting to cool off here in Seattle as we approach the first day of fall on Friday.  We’re approaching the cozy, rainy weather that needs to be warmed with hot coffee and soups.

Here’s a recipe to homemade vegetable stock which can be made ahead of time and stored in the freezer until you’re ready to make some soup, or other recipes calling for stock.


  • 1 Tablespoon high heat oil
  • 1 celery bunch, chopped into 1-inch peices
  • 2 carrots, peeled and chopped into 1-inch peices
  • 2 onions, chopped into 1-inch peices
  • 1 fennel bulb, chopped into 1-inch peices
  • 1 head of garlic, halved
  • bunch parsley
  • 1 bay leaf
  • 1 teaspoon whole peppercorns


  1. Heat oil in large stock pot.
  2. Add vegetables and stir until they begin to soften.
  3. Add enough water to cover vegetables (4 quarts).  Bring to boil, and reduce heat to simmer for 1-1 ½ hours.
  4. Once cooked, strain through fine mesh sieve and discard solids.  Store in freezer until ready to prepare recipe calling for stock.

Mediterranean Salad with Roasted Eggplant Hummus


Mediterranean Salad

  • 1 bunch green leaf lettuce, chopped and rinsed
  • 1 green bell pepper, chopped
  • 1 cucumber, diced
  • 3 roma tomatoes, diced
  • 4 oz. feta cheese
  • ¼ cup kalamata olives
  • fresh parsley, minced
  • fresh mint, minced


  • ½  cup olive oil
  • juice of 1 lemon
  • 1 Tablespoon white wine vinegar
  • 1 clove garlic, pressed
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Roasted Eggplant Hummus

  • one large eggplant
  • 1 Tablespoons high heat cooking oil
  • 1 Tablespoon tahini
  • 1 Tablespoon greek yogurt
  • juice from ½ lemon
  • 2 cloves garlic, pressed
  • salt and pepper to taste
  • ½ Tablespoon olive oil
  • pinch of red pepper flakes
  • pinch of fresh parsley, minced


  1. Preheat oven with broiler on high.
  2. Pierce entire eggplant with fork several times.  Brush with oil.
  3. Let broil in oven until eggplant looks burnt (severely charred).  Turn eggplant to ensure all sides are charred.
  4. Remove eggplant from oven and let cool.  Peel back skin when eggplant is cool enough to be handled with fingers.
  5. While eggplant is cooling, chop and prepare vegetables for salad and combine in a large bowl.
  6. Mix all dressing ingredients well, and dress salad when ready to serve.
  7. Combine flesh of eggplant, tahini, yogurt, lemon juice, garlic, and olive oil in a medium sized bowl.  Mix well.
  8. Transfer to serving dish and sprinkle with red pepper flakes and fresh parsley.  Serve alongside Mediterranean Salad and warm pita bread.

Pan-Roasted Baby Turnips


  • ¼ cup water
  • 3 tablespoons honey
  • 1 tablespoon white wine vinegar
  • 3 tablespoons oil
  • 1 bunch baby turnips, stems removed to be used later and turnips quartered into wedges
  • kosher salt to taste
  • sea salt flakes
  • chives, roughly chopped


  1. Whisk water, honey, and vinegar in a small bowl.
  2. Heat oil in a skillet of med-high heat.  Add turnips and season with salt.  Stir occasionally and cook until turnips begin to brown.
  3. Add vinegar mixture and turnip stems.  Cook until turnips are tender and crisp on the edges.
  4. Finish with sea salt and fresh chives.

Eggplant Rollatini


  • 1 eggplant, peeled and sliced lengthwise, about ¼” inch thick
  • 1 cup fresh ricotta cheese
  • 1 pound of fresh mozzarella
  • ½ tablespoon Parmesan cheese (plus extra for sprinkling)
  • 1 egg
  • 2 cups prepared tomato sauce, homemade or store-bought
  • fresh basil, chopped


  1. Sprinkle sliced eggplant with salt and let sit for 20 minutes.  Preheat oven to 400°.  Dab eggplant with a paper towel and arrange on a baking sheet. Brush with oil and roast 20 minutes, flipping halfway through cooking.
  2. In a large bowl, combine ricotta cheese, parmesan cheese, ¼ cup shredded mozzarella, egg, salt and pepper, and mix well.
  3. Spoon about 2 tablespoons of ricotta cheese mixture onto a roasted eggplant slice. Spread it on the eggplant.  Roll up.  Repeat with all eggplant slices.
  4. Coat the bottom of a deep baking dish with tomato sauce and line with rolled eggplants. When pan is filled, pour more sauce on top of the eggplant and top of with sliced  mozzarella.
  5. Bake for 30 minutes or until cheese is melted and sauce is bubbling.
  6. Top with fresh basil and serve.

Eating well, Cooking well

We’ve heard it time and time again; diet and nutrition are foundational building blocks to wellness and healthy lifestyle.  It’s no secret, but it’s also not so simple when it comes down to it either.  There are so many hours in the day and depending on lifestyle, commute, kids, activities, etc…eating well (much less, cooking well) becomes hard to do!  We’re busy on-the-go people who often eat on-the-go too.  One of the key aspects of cooking at home is that you have control over ingredients and taste, often lending to healthier and cheaper meals.

Here is some encouragement and practical application to beginner cooks inspired to start eating more regularly at home, but not quite sure where to begin:

1) Follow directions!

Buy a cookbook or simply browse through reputable online food blogs (not all recipes are created equal).  Pick out a recipe or 2 or 3…go ahead and plan the week’s meals!  Customize your PCH box to ramp up produce called for in the recipes before heading to the grocery for more ingredients that you don’t have stocked in your pantry already.  Then get to cooking; simply follow the recipe!

2) Repeat

Confidence in the kitchen comes with practice.  Start with a commitment to cook 1 or 2 meals per week at home.  The more you cook, the more you’ll discover patterns and techniques called for in multiple recipes.   You’ll notice that most use garlic, onion, salt, and recurring spices.  Observe the patterns and go to the store with those “staple” ingredients in mind.

3) Mindfulness

Mindfulness in the kitchen…really?!  I know it’s a little cheesy, but I’m always looking for ways to disconnect from technology/stress of the world and connect with my self and be more present.   Cooking won’t be enjoyable for everyone, but I encourage you to tune into your body as your cooking.  If you’ve had a stressful, busy day, what changes do you notice as you dive into cooking.  Can the kitchen become an intentional space for relationship and collaboration with children and/or partners cooking together?  Are you like me and just prefer some alone-time while cooking to decompress after a work day?  Are you finding pleasure and enjoyment in how you cook and what you eat?

4) Follow along to PCH recipes

We’re generating unique recipes each week corresponding with PCH box contents to help streamline your cooking process for at least 1 meal!  Watch a video of the recipe on our Facebook and Instagram pages to see how it’s done before setting to work on your own!  The full recipes are posted on our blog each week.

Happy cooking!

Stuffed Hatch Chiles

Serves 2


  • 3-4 hatch chiles
  • 1 cup water
  • ½ cup quinoa
  • 1 tablespoon high heat cooking oil
  • ½ yellow onion, diced
  • ½ cup yellow corn, fresh cob or frozen
  • 2 garlic cloves, minced
  • 2 teaspoons paprika
  • 1 teaspoon oregano
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • salt and pepper to taste
  • 1 Tablespoon brown sugar
  • ¼ cup water
  • ½ cup Mexican cheese blend


  • ¼ cup Greek yogurt
  • 2 tablespoons cilantro, minced
  • juice of ½ lime
  • 2 teaspoons honey
  1. Preheat broiler on high. Place chiles on a baking sheet and broil, flipping once, until skins are charred (5-10 minutes).  Remove from the oven and set aside to cool.  
  2. In a medium sauce pan, bring 1 cup water to a boil. Add quinoa and bring to a boil. Then reduce heat to low, cover and simmer until water is absorbed, about 15 minutes.
  3. Preheat oven to 350°.
  4. If using fresh corn, use a sharp knife to shave off kernels from corn cob.
  5. Heat oil on skillet on medium-high heat.  Sauté onion and garlic until fragrant.  Add corn kernels and continue cooking until well combined.
  6. Add seasonings, remaining water, and ¾ cup cooked quinoa to the fry pan. Cook, stirring occasionally, for 2 minutes.
  7. Leaving stems intact, cut a slit into the side of each chile. Remove seeds.
  8. Place chiles on baking dish, and stuff with filling. Sprinkle cheese over the stuffed chiles.
  9. Bake for 5 minutes or until cheese is melted and golden brown.
  10. Combine sauce ingredients in a food processor or blender and blend until desired consistency is reached.  Drizzle over stuffed chiles and serve immediately.