Monthly Archives: April 2015

A Hardy Salad for A Nutritious Picnic

 

Hello Harvesters!

For this last week of April we have a perfect picnic recipe. Share it with your family out on the lawn or at the park. We can tell you from personal experience: this one is particularly delicious (plus good for you too!). Give it a try and let us know what you think.

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Hardy Quinoa Salad

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For salad:

2 cups quinoa (uncooked)

2 medium bell peppers, diced

1 cup cilantro, loosely packed and diced

2 small zucchini, very thinly sliced

1 large avocado (or 2 small), sliced

1 T. olive oil

1 tsp. salt

 

For dressing:

1 large lemon, juiced

3 large cloves garlic, crushed

Olive oil (equal parts lemon juice and olive oil)

Salt and pepper to taste

Directions:

Prepare quinoa ahead of time. To cook, rinse two cups quinoa thoroughly and toast in skillet with 1 tbsp. olive oil until water evaporates and quinoa begins to make popping sounds. Stir for about 1 minute then remove from heat. Transfer to large pot and cover with 4 cups water and add 1 tsp. salt. Bring to a boil on high heat then turn down to a simmer, covered, and cook for 15 minutes. Remove from heat and let sit for 5 minutes (do not remove lid before 5 minutes are up!). Drain remaining liquid from quinoa and let cool in a bowl.

While quinoa cools, prepare veggies. Use a potato peeler to thinly slice zucchini, dice cilantro and peppers, and slice avocado. Toss cilantro, peppers, and zucchini into quinoa and set aside. Wait to add avocado until the end.

Prepare dressing by juicing lemon, add equal amount of olive oil as lemon juice. Stir in garlic and add a hefty amount of salt and pepper. Mix thoroughly and pour over quinoa, toss until evenly distributed. Lay avocado over salad and garnish with left over cilantro. Sprinkle with salt and pepper. Enjoy!

Original recipe and photo for Pacific Coast Harvest by Kayla Waldorf

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Kiwi-Rhubarb Compote

Hello all. It’s a simple one this time! All you need is a small pot and a bowl, and some fresh fruit. This makes a delicious topping to serve over vanilla ice cream, or to put on French toast in the morning with pears and walnuts. Give it a try and let us know what you think!

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Kiwi-Rhubarb Compote

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Ingredients:

4 large stalks rhubarb, cut into 1-inch pieces (about 3 cups)

3 ripe kiwis, diced

½ cup granulated sugar

¼ cup water

 Method:

Place rhubarb, water, and sugar into medium pot and bring to a boil on medium heat. Once boiling, bring down to a simmer and simmer for 20 minutes until water is reduced and rhubarb starts to fall apart and soften. Remove from heat and place in a bowl, stir in diced kiwis and refrigerate for an hour or so until cold.* Serve over vanilla ice cream or yogurt.

 

Original photo and recipe for Pacific Coast Harvest by Kayla Waldorf

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Carrot-Zucchini Bread with Orange Cream Cheese Frosting

Hello Harvesters

Happy belated Easter and Passover, and welcome to April! This week our featured recipe is a scrumptious dessert bread that can be eaten after dinner or with coffee in the morning. It’s a good way to use the carrots, zucchini, and oranges that we are delivering this week. You may also want to save this recipe for the height of summer when we will all be struggling to keep up with the massive amount of summer squash that grows in Washington. Instead of trying to pawn off a 5 pound zucchini on your neighbor, make this bread and spread the love!

Carrot-Zucchini Bread with Orange Cream Cheese Frosting

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Ingredients:

 For bread

1 ½ cups all purpose flower

1 tsp. baking powder

½ tsp. baking soda

½ tsp. cinnamon

½ tsp. kosher salt

¾ cup brown sugar

¼ cup granulated sugar

2 eggs

1.5 cups shredded carrot

1 cup shredded zucchini

1 tsp. vanilla

1 ½ tsp. orange zest

½ cup chopped walnuts

 

For frosting

 

8 oz. cream cheese

¼ cup. salted butter

4 c. confectioner’s sugar

2 tsp. orange zest*

2 T. freshly squeeze orange juice

 

Method:

Preheat oven to 350 degrees. Lightly coat 9 by 13 inch pan with vegetable oil. Combine flour, baking powder, baking soda, salt and cinnamon in a large bowl. In a medium bowl combine brown sugar, granulated sugar, eggs, carrot, zucchini, vanilla, and orange zest. Pour wet mixture into dry mixture and mix until ingredients just come together and mix in walnuts. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.

While bread is cooling mix frosting. In a stand-mixer start by creaming butter, cream cheese, orange juice and orange zest at a high speed until there are no lumps. Turn speed down and slowly add sugar while the mixer is on. Mix until smooth.

Serve bread with desired amount of frosting, but likely you will have left over frosting for another batch!

*orange can be substituted for grapefruit or another one of your favorite citrus fruits

Enjoy!

Original recipe and photo for Pacific Coast Harvest by Kayla Waldorf

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Spicy Mango Salsa for Spring BBQs

Hello Harvesters!

Since it’s the start of spring, we thought we would give you a good recipe for the first outdoor meals of the year. Bring this dish to a barbeque and you will be an instant hit. It’s perfect for a side dish with tortilla chips or to top a delicious grilled white fish or tacos. Plus, it’s incredibly easy to make and won’t take up too much of your valuable time. Let us know how you like it!

Recipe of the Week: Spicy Mango Salsa

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Ingredients:

2 mangoes, finely diced

1 large red bell pepper, finely diced

½ medium yellow onion, finely diced

1 habanero pepper, very finely diced

Juice from 1 lime

1/3 cup green onion, finely diced and loosely packed

1/3 cup cilantro, chopped and loosely packed

¼ tsp. kosher salt

Method:

Dice all ingredients and place in food processor. Place food processor on pulse setting, and pulse 3 times until ingredients just come together. For extra spice, let sit over night; for medium spice serve immediately. Serve with grilled white fish or tortilla chips, enjoy!

Original recipe and phot for Pacific Coast Harvest by Kayla Waldorf