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Sautéed Kale with Radishes, Apple and Farro

Notes:

Serves 2-3

* Serve as a salad, or as a bed of greens topped with protein of choice. Double to recipe to serve 4-6.

Ingredients

  • 1/2 C coarsely chopped walnuts
  • 1/2 C farro
  • 1 Tablespoon high-heat cooking oil
  • 1/2 yellow onion, thin half moon slices
  • 1 bunch radishes, ends removed and quartered
  • 1 cameo apple, cored and sliced into thin wedges
  • 1 Tablespoon apple cider vinegar
  • 2 teaspoons whole grain dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 1 bunch kale, stems and ribs removed, leaves roughly chopped

Instructions

  1. Preheat oven to 350° F. Toast walnuts for 5-10 min. on a baking sheet, tossing occasionally to ensure even cooking.
  2. Cook farro according to packaging.
  3. Meanwhile, heat oil in large skillet. Add onion and chopped radishes and cook until tender.
  4. Add apples, vinegar, mustard, salt, and pepper. Stir until ingredients are well coated. Cover and simmer for 4 minutes or until apples are just tender.
  5. Add kale to skillet, stir, and cook covered until kale is tender and more vibrant in color; 3-5 minutes.
  6. Remove walnuts from oven and let cool.
  7. Transfer kale salad to a serving bowl and toss with farro and walnuts.

Caramelized Garlic and Chevre Hors d’oeuvres

Hello Harvesters,

Here’s an hors d’oeuvre full of fresh flavors and of course, nutritional value.

IMG_3415

Ingredients

  • 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!

Curried Squash Tacos with Spicy Sour Cream

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.

photo of curried squash tacos

For tacos:

  • 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
  • Handful cilantro
  • 2 T vegetable oil
  • 1 tsp. curry powder
  • 1 tsp. chili powder
  • 1 tsp. kosher salt
  • ½ tsp. paprika

For sauce:

  • 6 oz sour cream
  • 4 green onion, finely diced
  • 1.5 T sriracha
  • ¼ tsp. kosher salt

Method:

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!

Ginger-Sesame Cabbage Salad

Hello Harvesters!

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!

Ginger-Sesame Cabbage Salad

Ingredients

For salad:

  • 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

For dressing:

  • 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!

Warm Fall Salad with Goat Cheese and Caramelized Acorn Squash

Hi Harvesters,

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. Kale Salad With Carmelized Acorn Squash

Ingredients:

  • 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

Method:

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!

Serves 4

Delicata Squash Chips

Hi Harvesters,

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.

IMG_3222

Ingredients

  • 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

Directions

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!

Best-Ever Kale Salad

Hi Harvesters!

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!

 For Dressing:

  • 1 lemon, juiced
  • 3 cloves garlic, finely diced
  • ¼ cup olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper, ground

For Salad:

  • 1 bunch green kale, washed and massaged
  • ½ cup slivered blanched almonds, toasted
  • ½ cup parmesan, finely grated

Instructions

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.

Toss kale, cheese, and almonds and serve. Enjoy!

Rainy Weather Southwest Style Potatoes Au Gratin

Hi Harvesters!

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.

Ingredients:

  • 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

Method:

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!

Sweet and Spicy Pickled Pluots

Sweet and Spicy Pickled Pluots

Ingredients:

  • ½ cup red wine vinegar
  • 1 cup sugar
  • 1 cup water
  • 5 firm-ripe pluots
  • 8 whole cloves
  • 2 dried chiles de árbol
  • 3 inch piece fresh ginger, cut into strips

Directions:

Pit and cut pluots into quarters.

In a medium sauce pan combine red wine vinegar, sugar, and water and bring to a boil, then simmer for 15 minutes.

Place pluots, cloves, chilies, and ginger into a large heat-proof jar. Pour liquid over pluots and let sit with lid open until cool. Refrigerate with lid on for at least one day before serving.

Serve on salads or, if you’re adventurous, try with vanilla ice cream and caramel!

Charred Broccoli Salad with Avocado and Pine Nuts

Charred Broccoli Salad with Avocado and Pine Nuts

Here’s a healthy recipe for a salad with tons of green things, lots of protein and a variety of textures. Crispy broccoli and crunchy pine nuts are a delight to eat topped with a savory dressing.

Charred broccoli salad with avocado

  • 2 large heads broccoli
  • 1.5 T olive oil
  • 1 large avocado
  • 1 T. plus
  • 1 tsp. soy sauce
  • ¼ cup pine nuts
  • 2 eggs, hard-boiled
  • Salt & Pepper to taste

Directions

Preheat oven to 400.

Cut broccoli into small florets and toss with olive oil and a hefty sprinkling of salt and pepper. Lay on baking sheet and bake for about 15 minutes until edges are browned.

While broccoli is roasting, mash avocado and mix in soy sauce (imagine this to be a really thick dressing).

Toss broccoli with desired amount of avocado mixture, sprinkle with pine nuts, and diced hard-boiled egg.

Serve and enjoy!