Here’s an hors d’oeuvre full of fresh flavors and of course, nutritional value.
2 heads garlic peeled
1 cup water + more
1 T. olive oil
1 T. balsamic vinegar
1 T. maple syrup
1 tsp. fresh rosemary, chopped
Salt and pepper to taste
Tomato or cucumber, sliced
1 loaf sourdough, cut into 1 inch slices
3 oz. chevre
For caramelized garlic:
Fill a small saucepan with salted water and bring to a boil. Add whole garlic cloves and cook for three minutes until soft. Drain and wipe pan clean.
Heat olive oil on medium-high heat with garlic cloves, and cook for 2-3 minutes until cloves are golden brown. Add one cup water and one tablespoon balsamic vinegar, bring to simmer and cook until most of the water is evaporated. Add maple syrup and rosemary and season with salt and pepper to taste, cook for a few more minutes until remaining liquid has thickened. Remove from heat and use back of a spoon to crush so garlic is spreadable.
Assembly: Set oven to broil. Slice sourdough and place in oven until golden brown (5 minutes or so). Top with chevre and desired amount of caramelized garlic and finish with tomato or cucumber and a sprinkling of salt and pepper. Serve immediately. Enjoy!
We can never get enough tacos here at PCH, and this one is a delightful twist on an old favorite. Who knew that packing so many flavors into one recipe would work so well? But curry, chorizo, radishes and butternut squash complement each other unexpectedly well creating a flurry of flavor.
10 small wheat or corn tortillas
½ red onion, thinly sliced
2 cups butternut, diced into ½ inch pieces
1 cup yellow potato, diced into ½ inch pieces
½ lb. spicy chorizo sausage, removed from casing
1 can black beans, drained
1 bunch French breakfast radishes, thinly sliced
2 T vegetable oil
1 tsp. curry powder
1 tsp. chili powder
1 tsp. kosher salt
½ tsp. paprika
6 oz sour cream
4 green onion, finely diced
1.5 T sriracha
¼ tsp. kosher salt
Prepare veggies and preheat oven to 400 degrees. Toss potato, butternut squash, onion and spices with vegetable oil and bake for 20-30 minutes until browned and a knife is easily inserted.
Meanwhile, cook sausage in a skillet until browned (break into small pieces) then add black beans and cook until beans are warmed.
Prepare sauce by mixing sour cream, green onion, salt, and sriracha. Serve roasted veggies, beans and sausage on warmed tortilla, topped with sour cream, radishes, and cilantro. Enjoy!
Enjoy this salad that’s as colorful as it is tasty, and will definitely bring some brightness to your day no matter how gray it is. With a broad variety of flavors and textures, we hope you enjoy it!
½ cabbage, diced
1 cucumber, diced
¼ lb crimini mushrooms, diced
¼ cup slivered almonds
1 avocado, sliced
1 tsp brown sugar
1 tsp grated ginger
1 tsp mirin
1 tsp soy sauce
1 T vegetable oil
2 T mirin
1 T soy sauce
1 tsp sesame oil
2 tsp grated ginger
Preheat skillet with vegetable oil on medium heat. Dice veggies and set aside. Cook mushrooms until they begin to release liquid and add brown sugar, ginger, mirin, and soy sauce. Cook for another few minutes until sauces are absorbed.
Mix dressing ingredients (mirin, soy sauce, sesame oil, grated ginger) and toss veggies, mushrooms, and almonds. Lay slices of avocado over individual servings. Enjoy!
We hope you’re ready to start enjoying the bounty of new things that the fall season is bringing our way! Try out this hearty salad with nutrient-rich kale, flavorful squash, and some of those delicious Washington pears.
1 large acorn squash, peeled and diced (into ½ inch pieces)
1 large yellow onion, thinly sliced
1 bartlett pear, sliced
1 bunch green kale, torn into bite-sized pieces
2 T. olive oil
1 Tsp. kosher salt
1 tsp. paprika
2 tsp. brown sugar
4 oz. chevre
¼ cup roasted sunflower seeds
Prepare all ingredients. In large skillet, preheat olive oil on medium-high heat and add onion. Cook for about five minutes until onions become translucent, then add diced squash. Cook for another 7-10 minutes until onions and squash begin to brown, then add paprika, ½ tsp. salt, and brown sugar and cook until sugar is dissolved, stirring constantly (another few minutes).
Add kale and the rest of the salt (and a little more olive oil if necessary) and toss until kale is mostly wilted and turns a very vibrant green. Transfer to serving plates immediately and top with hefty amount of goat cheese, slices of pear, and sunflower seeds. Enjoy!
The leaves are changing and we think this means fall is coming, and you know what that means! Winter squash is on the way. To get you in the mood to take advantage of this fall treat, here’s a recipe for an easy baked chip you can make with delicata squash.
3 medium delicata squash, thinly sliced with a mandoline
1 T. olive oil 1 tsp kosher salt, plus more to taste
½ tsp. paprika
¼ tsp. curry powder
Preheat oven to 250 degrees. Cut the end off the delicata and remove seeds. Use a mandoline to thinly slice squash. Toss with olive oil, salt, paprika, and curry powder.
Place in a single layer on a baking sheet lined with parchment. Bake for 40 minutes to an hour until crisp and brown. Check every now and then to remove chips that are done (some will take longer than others). Enjoy!
This week we’re bringing you a recipe for a kale salad to take advantage of this healthy and popular green. The ingredients list is pretty simple, but he result is deliciously satisfying. Try it out and let us know what you think!
1 lemon, juiced
3 cloves garlic, finely diced
¼ cup olive oil
1 tsp kosher salt
½ tsp black pepper, ground
1 bunch green kale, washed and massaged
½ cup slivered blanched almonds, toasted
½ cup parmesan, finely grated
Combine lemon juice, garlic, olive oil, salt, and pepper and set aside. Wash and tear kale and vigorously rub the leaves to break down cell walls (this will make the kale much less tough).
Toast almonds on medium high heat in a skillet, stirring constantly, until golden brown.
Hope everyone’s been staying dry during our little fall foretaste. Looks like bright weather is back on the way for a bit, but for now, here’s a warm and tasty potato dish to fill you up.
2 large bell peppers, diced
½ large sweet onion, diced
2 medium jalapenos, finely diced
8 green onions, diced
3 large cloves garlic, finely diced
3 ½ lbs red potatoes, cut into 1/8 inch slices
1.5 C. extra sharp cheddar, grated
1 T. butter, for baking dish
1 T. olive oil
2 C. heavy cream
2 C. veggie stock
1.5 tsp. salt (plus more to taste)
1 tsp. black pepper
Cilantro for garnish
Prepare 13 by 9 inch baking dish with butter and preheat oven to 400.
Bring large skillet to medium-high heat with olive oil. Sauté onions until translucent (about 5 minutes), then add bell pepper and jalapeño and sauté for another 5 minutes. Remove from heat and add 2/3 green onion and garlic.
Layer bottom of baking dish with potatoes, and then layer with 1/3 of sautéed veggies and sprinkle with 1/3 grated cheddar. Repeat two times, ending with veggies and cheese.
Combine salt, pepper, cream, and veggie stock and pour over potato layers.
Bake, covered in tinfoil for 1 hour, remove tinfoil for an additional 15 minutes to brown. Sprinkle remaining green onion and a hefty amount of cilantro over the top. Enjoy!
A summery salsa that tastes as wonderful as it looks.
Hello friends of PCH! We’re back at it this week after a little bit of a hiatus, and this week’s recipe is perfect for one of those summer barbeques. Take advantage of fresh corn, peaches, and some hot peppers to whip up a summery salsa with a fruity twist.
3 peaches, peeled and diced
2 ears corn, grilled and kernels removed
2 pablano peppers, grilled and finely diced
2 jalapeño peppers, grilled and finely diced
½ cup green onion, finely diced
1 cup cilantro, shredded
2 limes, juiced
1 T. olive oil
1 T honey
1 tsp. kosher salt
1 tsp. black pepper
Heat grill. Shuck corn, cut plebanos and jalapeños in half (length-wise), and drizzle everything with olive oil and set aside.
Prepare peaches, green onion, and cilantro, toss with honey, lime juice and seasoning in a large bowl and set aside.
Grill the peppers and corn until the peppers start to blister and the corn is golden-brown.
Once cool enough to handle, remove kernels from corn, finely dice peppers, and add to the peach mixture. Serve immediately!