Monthly Archives: June 2015

Grilled Corn and Kale Salad

Hello Harvesters

It’s the last week of spring! The next time you read a recipe on this page, it will officially be summer 2015. It feels like it was only last week that we were huddling inside and cooking up winter squash recipes to warm our bellies. This week we’ve got a salad that is sure to be a hit. Take this along to the Fremont Solstice Fair and enjoy it while looking at the city across Lake Union.

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Grilled Corn and Kale Salad with Garbanzo Beans and Cotija Cheese

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For Salad:

1 bunch kale, stemmed and finely chopped

4 ears corn, grilled and cut from cob

1 12 oz. can garbanzo beans, drained and washed

1 cup cotija cheese, finely grated

1 ½ cups cilantro, chopped and measured loosely

2 avocados, diced

 

For Dressing:

2 limes, juiced

2 T. honey

4 T. olive oil

½ tsp. salt

½ tsp. pepper

¼ tsp. garlic powder

¼ tsp. cayenne pepper

Method

Prepare grill for medium-high heat and soak ears of corn in water for approximately 10 minutes, cook on grill until outside is charred and kernels look moist. Meanwhile, prepare and combine cilantro, kale, avocado, cheese, and garbanzo beans. Cut corn from the cob and add to the salad. To prepare dressing, mix lime juice, honey, oil, salt, pepper, garlic powder, and cayenne. Pour over salad, toss, and enjoy!

 

Original recipe for PCH by Kayla Waldorf

 

 

 

 

 

 

 

 

 

 

A Glaze for Your BBQ Chicken

Hello Harvesters

This week’s recipe is for a glaze you can spread on your chicken when you cook it on the BBQ. It will give your bird a nice sweet, spicy flavor that perfectly complements the smokiness of the BBQ. We’ve been on a big barbeque streak recently, because we think it’s just the perfect way to welcome the warmer weather of the Pacific Northwest summer.

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Nectarine-Habanero Glazed Chicken

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Ingredients:

 

4 ripe nectarines, peeled and sliced

2 medium habaneros, seeded and finely diced

2 T. fresh ginger, grated

1 T. garlic, minced

3 T honey

2 T soy sauce

½ cup orange juice

1 bunch green onion, chopped

1 lemon, juiced and zested

½ tsp corn starch

 

2 large chicken breasts, skin on

 

Method:

 

Prepare grill for medium heat. Meanwhile, combine habanero, ginger, and garlic in olive oil in a large pan on medium heat. Stir for about 2 minutes until garlic begins to brown. Add nectarines and honey and cook for another 5 minutes until nectarines start to fall apart. Add orange juice, green onion, soy sauce, corn starch, lemon juice, and lemon zest and cook down for about ten minutes. Wash and generously salt chicken breast and add to sauce, cover and cook for ten minutes, flipping half way through. Remove from sauce (try to let most of the sauce fall off) and place on grill. Cook chicken for another 15-20 minutes, brushing with sauce toward the last 10 minutes on both sides. Serve on salad, with rice, or however sounds delicious!

 

*can save sauce for a few days and make ahead

Original recipe and photo for Pacific Coast Harvest by Kayla Waldorf