Monthly Archives: February 2015

Mediterranean Chicken Wrap with Roasted Tomatoes

Hello Harvesters!

This week’s gorgeous recipe from Friend of PCH Kayla Waldorf is for a Mediterranean entree for lunch or dinner. You can use the tomatoes, fennel, and cucumber from this week’s harvest box to cook up a meal that will impress your friends and family and nourish them too! It’s making me hungry just writing about it.

Make sure to check out our online marketplace this week, as we have some extra California garlic that we are selling for our customers. Pick some up to make this recipe!

Slow Roasted Tomato and Chicken Pita with Fennel Tzatziki

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Make Roasted Tomatoes 3 hrs ahead of serving.

 

Roasted tomatoes

4 medium tomatoes (you want them all to be roughly the same size)

1-2 Tbsp. olive oil

1 clove of garlic, thinly sliced

1 tsp. salt

1 tsp. sugar

 

Preheat oven to 300 degrees, cover baking sheet with tin foil and top with parchment (if you have both, otherwise tin foil is fine) and distribute olive oil on bottom of pan. Halve the tomatoes through their equator (not through the stem) and lay center-up in pan. Make sure they are sitting in the olive oil. Sprinkle sugar and salt over tomatoes, and lay a few slices of garlic on top. Place in oven for about 3 hours until tomatoes are reduced in size and look a bit crisp on the outside (avoid charring and make extra for future use!).

 

Garlic Fennel Tzaziki

8 oz full fat Greek yogurt

1 tsp. red wine vinegar

1 cup cucumber, peeled, seeded, and diced

¼ cup fennel bulb, finely diced

1.5 tsp. chopped fennel leaf

1 clove garlic, crushed

1.5 tsp. salt

 

Combine yogurt, vinegar, garlic, and salt in bowl. Peel and chop cucumber and finely chop fennel leaf and bulb. Combine with yogurt mixture.

 

To prepare prior to serving:

 

2 tbsp. olive oil

1 lb. boneless, skinless chicken thighs, chopped

¼ tsp. oregano

Salt and pepper to taste

½ onion (red or white) cut into very thin strips

4 tortillas (or pita if you prefer), heated

 

Chop chicken into 2 inch pieces and bring skillet to medium-high heat coated in about 2 tbsp. olive oil. Lay in chicken pieces and sprinkle with a hefty amount of salt and pepper and add the oregano. Once chicken has begun to brown, flip over and sprinkle with more spices. Cover with lid and let cook for about 10 minutes until pinkness in the center is gone.

Warm pita and serve everything on the table, allowing guests to fill their own sandwich. Enjoy!

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Original recipe by Kayla Waldorf

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Sweet Caramelized Banana Bread for Breakfast or Dessert

Hello Harvesters!

We’re really excited that spring is just around the corner. The days are getting a bit longer, and we are breathing a sigh of relief as the long cold winter comes to an end. Keep your chins up through the rest of the February gloom, and try not to think of the disaster that was the Superbowl… Sorry 12s.

This week’s recipe from Friend of PCH Kayla Waldorf is for an absolutely delicious banana-carrot bread with shredded coconut and rum glaze. It’s a more complicated twist on a classic breakfast treat, and I can tell you that it is nothing short of spectacular with a cup of BioWilly’s Beans Wedding Roast. Give this a try, and I guarantee you won’t regret it.

Caramelized Banana and Carrot Bread with Rum Glaze

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Ingredients

For banana bread:

3 very ripe bananas, 1 mashed, 2 sliced

1 tbsp. butter

2 tbsp. brown sugar

2 pinches salt

1 cup granulated sugar

1 2/3 cups all purpose flour

1 tsp. baking soda

¼ tsp. ground cinnamon

2 eggs

2 Tbsp. whipping cream

½ cup coconut oil, melted

1 cup carrots, grated

2/3 cup walnuts, chopped

 

For rum glaze:

½ cup brown sugar

¼ cup butter (½ stick)

1/8 cup light rum

1/8 cup water

¼ cup sweetened shredded coconut

 

Directions

Preheat oven to 350. In a small pan, heat butter on medium-high heat until melted. Add 2 sliced bananas (about ½ inch thick) and brown sugar and a couple large pinches of salt. Stir continuously for 5-10 minutes until bananas start to break down and liquid thickens and turns caramel colored.

In medium sized bowl whisk together flour, baking soda, and cinnamon. In large bowl, combine melted coconut oil, eggs, sugar, whipping cream, and 1 smashed bananas as well as the caramelized bananas (should amount to around 1 ½ cups bananas total). Slowly add in dry ingredients until batter is smooth. Fold in carrots and walnuts. Prepare 2 bread pans with butter and divide batter into each (or 1 9 inch pie pan). Bake for 45 minutes to 1 hour until a toothpick inserted into the middle comes out clean.

To make glaze, combine brown sugar, coconut, butter, rum, and water in small saucepan and bring to a boil over medium heat. Once at a boil, stir constantly for 5-10 minutes until glaze barely starts to thicken, then remove and let cool.

When ready to serve, poke small holes in the top of the bread and pour desired amount of glaze over the top. Serve warm.

Original recipe and photo for Pacific Coast Harvest by Kayla Waldorf

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