Author Archives: Devon Dodgson

About Devon Dodgson

As a past Pacific Coast Harvest customer, and current Pacific Coast Harvest contributor, Devon shares recipes and wellness content to benefit the families we serve speaking as someone who’s “been there, done that”. Devon teaches music lessons, raises chickens with her husband, and loves cooking for family and friends.

Roasted Acorn Squash Bread

Ingredients

  • 1 ¼ cup flour
  • ¾ baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • ½ cup sugar
  • ¼ cup maple syrup
  • ¼ cup vegetable oil
  • 1 large egg
  • ¾ cup cooked acorn squash, puree
  • 2 tablespoons water
  • ¼ cup walnuts, roughly chopped
  • ¼ cup seeds (pepitas, sunflower), divided
  • 1 tablespoon quinoa, uncooked
  • ¼ cup shredded beet or carrot

Instructions

  1. Preheat oven to 375°.
  2. Slice acorn squash in half and remove seeds and stringy flesh.  Pour ⅓ cup water into a rimmed baking sheet and add squash halves, cut side down.  Roast for 35 minutes or until squash is soft and can easily be removed from the skin.
  3. Spoon out cooked flesh from squash skin, and mash or puree with immersion blender or hand mixer.
  4. Preheat oven to 350° and grease a 9×5 loaf pan.
  5. In a medium bowl, mix all dry ingredients.
  6. In a stand mixer bowl, combine the sugar, maple syrup, oil, egg, and squash puree.
  7. Add dry ingredients to the wet ½ cup at a time, alternating with the 2 tablespoons of water.
  8. Stir in walnuts, quinoa, shredded beets and/or carrots, and half of the seeds.
  9. Pour batter into loaf pan and bake for 30 minutes.  Sprinkle remaining seeds to the top of loaf and bake for additional 15 minutes or until thoroughly cooked.

Beet and Kale Chips

Ingredients

  • 3 medium beets, thinly sliced with mandoline or knife
  • 1 bunch of kale, stripped from stem and roughly chopped
  • 2 tablespoons high heat oil
  • Sea salt to taste

Instructions

  1. Preheat oven to 350°.
  2. Toss beets with 1 tablespoon oil, and repeat with kale.
  3. Lay beets flatten a single-layer on a sheet pan (baking multiple batches if necessary).  Repeat for kale on a separate pan.
  4. Bake for 10-20 minutes until chips are crispy.  Beets and kale pans may bake side-by-side, but one may finish before the other.  Keep and eye on the oven!
  5. Remove from oven and top with sea salt.

Sugar with Self-Control & Self-Love

It’s November 1st, and if you’re like me, you are ready for a sugar detox after helping yourself to more than one ________________ (fill in your favorite candy bar) from the bowl reserved for trick or treaters last night, and the days leading up to Halloween…let’s be real.  As we welcome November, it’s time to gear up for the winter holidays and set some intention for healthy eating in the weeks to come.

  1. Don’t buy “easy sweets” at the store.  I consider “easy sweets” to be packaged cookies, candies, and sweet breads.  These can be tempting snacks to enjoy in excess when we should ideally be practicing moderation.  My household eats sweets, believe me, but we try and enjoy them homemade.  When I’m baking at home (and cooking), I tend to make double batches and freeze dough or baked cakes/breads to use later for dinner parties or unexpected guests.  This is my best trick to the hosting game!  We also enjoy desserts and pastries out for dinner or at coffee shops.  I do buy dark chocolate to use for baking or when those sweet cravings are intense!
  2. Convenient fruit and vegetable snacking.  This is where PCH deliveries become helpful by providing a steady stream of fresh produce.  Try cutting up apples and other fruit and store in ziplock baggies for an easy snack on the go.  Peel and chop carrots into sticks and store in a container with a dollop of peanut butter.  Blanch green beans or broccoli, let cool, and store in ziplock baggies for a tender, flavorful veggie snack.  This takes some work on the front end, but you’ll be glad to send kids out the door with produce vs. empty calories.
  3. Eat healthy fats.  Satiation is an important sensation when stepping away from the sugar habit.  Foods with higher fat content tend to have less sugar in many cases…don’t be afraid of the fats!  Try out whole fat greek yogurt for it’s high protein and low sugar content.  Nuts can be a rich, protein packed, satiating snack for that afternoon slump.  I enjoy olive oil and ghee (clarified butter) in dressings or with bread at dinnertime to add a palette of richness and flavor, hopefully diminishing the sweet cravings that tend to creep up in late evening.
  4. Stay active.  Our confidence and motivation for healthy eating is encouraged when we engage in other healthy activities like exercise.  Start up a workout program or add a few running/walking days to your schedule to boost self-confidence for healthy living.
  5. Listen to your body.  In the end, we all are human and need to enjoy the pleasures of food.  The goal is to find a sustainable lifestyle of health and wellness which typically doesn’t mean crash dieting or cutting out all sugar cold turkey.  Think of ways to enjoy sweets with boundaries; special occasions, when you have a strong craving, once per day.

Start this journey of listening and setting intentions now, and come the holiday’s, you may have a new sense of self-control with self-love at the dinner/dessert table.

 

 

Sushi Rolls

Sushi takes a bit of work on the front end not just preparing ingredients, but having some utensils ready (sushi mat, rice paddle, rice cooker).  You can prepare sushi without these essentials, it just may get a little messy.  Might I suggest a fun trip to one of the many asian markets around Seattle for well-priced sushi rice, nori, and utensils.  A few purchases now will allow for many sushi creating adventures in the years to come.  If you don’t have a sushi mat on hand, try folding a clean tea towel to use for sushi rolling instead.

Ingredients

  • 1 cup sushi rice
  • 3 Tablespoons rice vinegar
  • 2 Tablespoons sugar
  • ½ teaspoon salt
  • 4 sheets of nori (seaweed)
  • various vegetables chopped in matchsticks: carrots, cucumber, red pepper, avacado
  • additional fillings: sushi grade tuna or smoked salmon, cream cheese, panko crumbs, spicy mayo, sesame seeds, soy sauce/tamari, pickled ginger, wasabi

Instructions

  1. Rinse rice thoroughly and cook according to package instructions in a rice cooker or on the stove.
  2. Once rice is cooked, add vinegar, sugar, and salt and mix well.
  3. Lay out 1 sheet of nori, shiny side down, on sushi mat.  Using a rice paddle, spread a layer rice the over entire sheet.
  4. Arrange a single, horizontal row of vegetables and other filling in the center atop the rice.  Keep in mind that too much filling causes some difficulty in rolling the sushi…use moderation.
  5. Starting with the edge closest to you, lift the sushi mat and begin rolling the mat way from you moving toward the row of filling.  Apply light pressure to maintain a tight grip on the roll.  Once the roll has made a full rotation, move the mat forward out of the way and continue to allow the roll to, well, roll! forward until the roll is completely closed off.
  6. Unfold the mat and marvel at your glorious sushi roll before chopping it into 6-8 bit size pieces.

Try a few of these sushi roll variations:

  1. salmon, avocado, creme cheese, cucumber, sesame seeds
  2. cucumber, carrot, avalado, red pepper, spicy mayo
  3. tuna, cucumber, red peper, panko crumbs, spicy mayo
  4. salmon, red pepper, spicy mayo, avacado, pickled ginger

Butternut Squash and Kale Tacos

Ingredients

Filling

  • 2 tablespoons high heat cooking oil
  • 3 cloves garlic, minced
  • 1 butternut squash, peeled, seeded, and chopped to bit size pieces
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper
  • ½ teaspoon chili powder
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 cups roughly chopped kale
  • corn tortillas, warmed for serving
  • Optional toppings: pumpkin seeds, feta cheese, sour cream

Pico De Gallo

  • 3 tomatoes, seeds removed and diced
  • ⅓ chopped cilantro
  • ¼ yellow onion, diced
  • 1 jalapeno; finely chopped
  • juice of 1 lime
  • 1 teaspoon kosher salt

Instructions

  1. Heat oil in large skillet on medium–high heat.  Cook garlic until fragrant and add spices.
  2. Cook squash until tender, stirring regularly (10-15minutes).
  3. Meanwhile, combine pico de gallo ingredients in a medium bowl mix well.
  4. Add kale to skillet and cook covered until it begins to wilt.  May need to work in batches.
  5. Prepare tacos by serving filling in tortillas topped with pepitas, feta cheese, and pico de gallo.

Delicata Squash Risotto

Ingredients

  • 2 delicata squash, seeded and cut into bite size chunks
  • 2 tablespoons high heat cooking oil
  • Kosher salt and pepper to taste
  • 4 tablespoons butter
  • 2 shallots, minced
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine
  • 6 cups vegetable or chicken broth
  • ⅓ cup grated Parmesan cheese

Instructions

  1. Preheat oven to 400°.
  2. Toss chopped squash with oil, salt and pepper.  Roast for 20-30 minutes until tender when pierced with fork.
  3. Heat butter in medium saucepan over medium heat.  Add shallots and cook until translucent.
  4. Add rice, stirring to coat with butter.
  5. Add wine and cook until most liquid evaporates.
  6. Add ½ cup broth, and salt and pepper.  Stir until almost all liquid is absorbed (5-10 minutes).
  7. Add remaining broth ½ cup at a time allowing liquid to be absorbed before adding more water (30-40 minutes).
  8. Stir in roasted squash and Parmesan, pomegranate seeds, and salt ot taste.

Mushroom Dumplings

Ingredients

  • 1 Tablespoon toasted sesame oil
  • 2 garlic cloves, minced
  • 6 ounces oyster mushrooms, diced
  • 6 ounces shiitake mushrooms, diced
  • ¼ teaspoon kosher salt
  • 3 green onions, thinly sliced
  • package of dumpling, wonton, or gyoza wrappers

Instructions

  1. Heat sesame oil in large pan on medium-low head.  Sauté garlic until golden.  Add mushrooms and salt.  Cook for about 15 minutes , stirring occasionally, until most liquid as evaporated.  Add green onions and cook until tender.
  2. Prepare dumpling filling station with clean surface, dumpling wrappers, small bowl of water, and pan lined with parchment paper.
  3. Lay out a single wrapper and fill with ½ tablespoon of filling.  Dip fingers in water, wet edge of wrapper, fold over, and press edge together to seal.  Place dumpling on pan and repeat until filling is gone.
  4. To steam, add the dumplings to a steamer or steamer basket, and steam until the wrappers become translucent (8-10 minutes).
  5. Serve dumplings on a platter with tamari (soy sauce) or mixture of tamari, rice vinegar, and siracha.

Autumn Salad with Delicata Squash and Bartlett Pear

Ingredients

Salad

  • 1 delicata squash
  • 3 tablespoons high heat cooking oil
  • 1 teaspoon kosher salt to taste
  • ½ cup walnuts, roughly chopped
  • 5-7oz package of baby arugula
  • 1 fennel bulb, thinly sliced
  • 1 Bartlett pear, thinly sliced
  • 2 green onions, thinly sliced
  • 4 oz goat cheese

Dressing

  • ¼ cup cider vinegar
  • ¾ cup olive oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Preheat oven to 400°.
  2. Cut delicate squash in half lengthwise.  Use a spoon or ice cream scoop to scrape seeds from center of squash.  Chop squash into ¼” half moon slices.
  3. Arrange squash on a baking dish and drizzle with oil.  Sprinkle with salt
  4. Roast for 8 min.  Flip squash and roast for additional 8-10minutes until tender when pierced with fork.
  5. Place walnuts in small baking dish and place in oven while squash is roasting (approximately 20 minutes).  Quickly open oven and shake baking dish at various intervals to ensure walnuts toast evenly.
  6. Allow squash and walnuts to cool for 5 minutes.
  7. Combine all dressing ingredients in a food processor or shake vigorously in sealed container.
  8. Combine all ingredients in a large salad bowl, dress, and serve.

Moroccan Spiced Cauliflower

This is a warm salad that is easy to prepare and seasoned with a unique blend of spices for a complex finish.  Primary technique – blanching vegetables.

Ingredients

  • 1 bunch carrots, peeled and sliced into disks
  • 1 head cauliflower, chopped into florets
  • 1 16 oz. can garbanzo beans, drained and rinsed
  • 4 quarts water
  • 4 tablespoons kosher salt
  • juice of 1 lemon
  • 2 Tablespoons olive oil
  • 1 Tablespoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon tumeric
  • 1 teaspoon ginger
  • ½ teaspoon cinnamon
  • ½ teaspoon cayenne
  • ½ teaspoon pepper
  • fresh parsley, chopped

Instructions

  1. Bring 4 quarts of water to a boil in large stock pot.  Add salt.
  2. Carefully spoon carrots into boiling water.  Let cook for 5 minutes before adding cauliflower to water as well.  Allow vegetables to cook until just tender when pierced with fork.
  3. Drain vegetables in a colander and briefly toss under cold water.  Set aside.
  4. Combine vegetables and garbanzo beans in a large bowl.
  5. Add olive oil, lemon, and spices.  Mix well.
  6. Serve warm or store in refrigerator and serve cold.

Homemade Vegetable Stock

It’s finally starting to cool off here in Seattle as we approach the first day of fall on Friday.  We’re approaching the cozy, rainy weather that needs to be warmed with hot coffee and soups.

Here’s a recipe to homemade vegetable stock which can be made ahead of time and stored in the freezer until you’re ready to make some soup, or other recipes calling for stock.

Ingredients

  • 1 Tablespoon high heat oil
  • 1 celery bunch, chopped into 1-inch peices
  • 2 carrots, peeled and chopped into 1-inch peices
  • 2 onions, chopped into 1-inch peices
  • 1 fennel bulb, chopped into 1-inch peices
  • 1 head of garlic, halved
  • bunch parsley
  • 1 bay leaf
  • 1 teaspoon whole peppercorns

Instructions

  1. Heat oil in large stock pot.
  2. Add vegetables and stir until they begin to soften.
  3. Add enough water to cover vegetables (4 quarts).  Bring to boil, and reduce heat to simmer for 1-1 ½ hours.
  4. Once cooked, strain through fine mesh sieve and discard solids.  Store in freezer until ready to prepare recipe calling for stock.