Category Archives: Kayla’s Recipes

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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Crispy Garlic Asparagus with Whipped Potato & Squash

Hello harvesters!

Check out a delicious new dinner recipe that the whole family will love. This is a classic comfort food type dinner, with a bit of spicing up. Guaranteed to help get your kids to eat their veggies!

Crispy Garlic Asparagus with Whipped Potato and Squash

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Ingredients:

3 medium potatoes, cut into 1 inch cubes (preferably Yukon gold, but other varieties will work)

½ butternut squash, cut into 1 inch cubes (about 2 cups)

1 bunch (about 2 lbs. asparagus)

1 T. brown sugar

3 T. butter

3 large garlic cloves, finely diced

1/3 cup cream

1 Tsp. salt, plus more to taste

Directions

Peel and cube potatoes and butternut squash. Steam squash and potatoes together until a knife is easily inserted, about 20 minutes. Place steamed squash in mixing bowl and add 2 T. butter, set aside.

Place 1 T. butter in skillet on medium-high heat. Remove tough ends of asparagus (about 1-2 inches) and add to skillet with ½ the diced garlic. Cook, stirring occasionally for about 5 minutes, then add left over garlic and a few pinches of salt. Cook until asparagus is softened, but still slightly crunchy (about 10 minutes). Remove from heat.

Combine cream, brown sugar, and salt in liquid measuring cup and warm in microwave, about 1 minute. While mixing the potatoes and squash with a hand mixer, pour in cream mixture until smooth (you can also use a ricer and stir in the cream).

Lay asparagus over desired amount of potato-squash mixture. Enjoy!

Serves 4-6

Original recipe and photo for Pacific Coast Harvest by Kayla Waldorf

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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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Candied Hazelnut & Pear Salad with Orange Vinaigrette

Hello all

This week we have a delicious and exotic salad with pears, candied walnuts and hazelnuts, and Humboldt Fog cheese. Give it a try and you won’t regret it!

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Ingredients

1 ripe Bartlett pear

2 heads red butter leaf lettuce

3 oz. Humboldt Fog cheese

Candied Hazelnuts

2 cups hazelnuts (or other nuts if desired)

¼ cup sugar

1 tbsp. water

¼ teaspoon cayenne pepper

Vinaigrette

1 orange

1 tbsp. balsamic (plus more)

1 tbsp. olive oil

¼ teaspoon salt

Method:

Preheat oven to 300. Prepare baking sheet with butter. In a small saucepan combine sugar, water, and cayenne over medium heat. Bring to a boil then remove from heat and stir in hazelnuts and immediately spread over baking sheet. Sprinkle with kosher salt and bake for 20 minutes, stirring every 5.

To make vinaigrette, juice orange and add balsamic vinegar, olive oil, and salt. Toss desired amount with lettuce and divide onto 4 plates. Slice pear and lay a few slices along each salad. Sprinkle with Humboldt fog and candied hazelnuts. Drizzle with balsamic for serving. Enjoy!

 

Original Recipe and Photo by Kayla Waldorf

 

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Delicious Stuffed Squash Entree

This week’s recipe from our good friend Kayla Waldorf brings together three of our favorite foods- caramelized onions, sauteed mushrooms, and sweet winter squash. This is a hearty, filling entree for a winter meal with the family.

Chevre & Brown Rice Stuffed Acorn Squash with Sautéed Mushrooms

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Ingredients

2 acorn squash, halved

1 ½ cups brown rice

3 cups veggie broth

8 oz. Crimini mushrooms, cut into small cubes

1 large onion, diced

½ cup walnuts, chopped

3 tbsp. balsamic vinegar

2 tbsp. butter

4 oz Chevre (3 for the stuffing, 1 for the top)

 

Method

Preheat oven to 375. Halve acorn squash and remove seeds. Place upside down in glass baking dish, fill with ¼ inch water, and loosely cover with tin foil. Bake for 40 minutes.

 

While squash is baking, cook rice. Rinse rice and place in pot, cover with 3 cups veggie broth and bring to a boil. Once rice is boiling, reduce heat and simmer for 20-30 minutes until rice is tender (do not stir).

 

While rice is cooking, preheat large pan on medium heat and melt butter. Once pan is preheated, add onions. Stir constantly until onions caramelize (they will turn a rich brown color and become very translucent). Once onions are caramelized, add 3 tablespoons balsamic and cook (stirring continuously) until mushrooms are soft and vinegar is thick. Feel free to add more vinegar if you like the flavor. Mix in chopped walnut, 3 oz. chevre and about salt and cayenne pepper to taste.

 

When squash is done, remove from oven and increase temperature to 400. Flip over so the bowl-shaped side is facing up (cut off the bottoms to create a flat surface). Distribute stuffing evenly between squash and top with the remainder of the chevre. Bake for another 15 minutes until the cheese on top begins to brown. Enjoy!

 

Original recipe and photo for Pacific Coast Harvest by Kayla Waldorf

 

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Parsnips: the Most Delicious Root Veggie Since Carrots

We’re coming back around to parsnip season here in the northwest, and we are super excited! Parsnips (Pastinaca sativa) are a delicious root vegetable with a tender, fibrous texture and a sweet flavor. It’s a close relative of parsley and carrots (to which they bear many similarities in taste and shape). Parsnips are delicious in a big mixed veggie roast with salt and pepper, or roasted alone with some curry powder. They also make excellent addition to stews- their rich, sweet flavor adds depth and complexity to the base. Parsnip fries are delicious twist on sweet-potato or carrot fries.

Check out some of Martha Stewart’s recipes for parsnips.

During the height of the Roman Empire, parsnips were prized as a source of sugar and dietary staple high in starch. Emperor Tiberius is reported to have accepted some of Germany’s tribute payment to Rome in parsnips, illustrating the high status the vegetable held. At the time, carrots were still usually white, so there was some trouble distinguishing between carrots and parsnips.

By Zyance (Own work) [CC-BY-SA-2.5 (http://creativecommons.org/licenses/by-sa/2.5)], via Wikimedia Commons

By Zyance (Own work) [CC-BY-SA-2.5 (http://creativecommons.org/licenses/by-sa/2.5)], via Wikimedia Commons

What’s the difference between a root veggie and a tuber?

In America, the parsnip has not been quite so highly valued, having been replaced by sugar cane and beets as a source of sugar and by potatoes as a source of starch. However, roasted parsnip is still a central part of many folks’ Christmas dinners, and they remain ubiquitous in grocery stores and farmers markets across the country.

What are your favorite parsnip recipes?

 

 

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Sweet Harvest Cornbread for Breakfast or Dessert

Hello Harvesters

This week’s recipe is for a delicious bread that you can make with your winter squash and pumpkin pie spices.

Sweet Harvest Cornbread with Pecan Streusel

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Ingredients

Batter

1.5 cups flour

1 cup cornmeal

1 cup pureed squash

¼ teaspoon nutmeg

¼ teaspoon ginger

¼ teaspoon cloves

½ teaspoon cinnamon

2 teaspoons baking powder

1 teaspoon salt

½ tsp. vanilla

2 tbsp. maple syrup

1/3 cup brown sugar

2 tablespoon cane sugar

1 cup buttermilk

¼ melted coconut oil + 1 tablespoon for pan

2 apples peeled and chopped

 

Streusel

3 tablespoons melted coconut oil

¼ brown sugar

½ cup chopped pecans

¼ flour

 

Method:

 

Preheat oven to 400. Peel and chop at least 1 cup winter squash into 1 inch pieces (most anything will do, but I would avoid spaghetti squash). Place in pan and cover with ½ inch water. Bring to boil and cook until very soft (about 10 minutes). Puree* and set aside.

 

Combine dry ingredients in large mixing bowl (including sugar). In a smaller bowl, combine buttermilk, coconut oil, maple syrup, vanilla and egg. Add wet ingredients to dry, then fold in squash puree and chopped apples.

 

Coat skillet with melted coconut oil and pour in batter. Combine all streusel ingredients in small bowl then sprinkle over batter. Bake for 40-55 minutes until toothpick comes out clean (remember the apples will keep it moist, so it might take longer than expected).

 

*if you have a lot of extra squash making a puree and keeping it frozen for baking/soup/etc. is a great way to preserve it

 

Enjoy!

 

Original recipe and photo for PCH by Kayla Waldorf

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Pear Galette with Rosemary Crust and Maple Whipped Cream

This week’s recipe is for a tasty rustic dessert with the delicious pears that have are coming in to season. You can use any type of pear, but we recommend Red D’Anjou or Star Krimson for taste and aesthetics.

 

Ingredients

Filling:

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Pear Galette with Rosemary Crust and Maple Whipped Cream

4 almost ripe D’Anjou pears (other varieties will work too)

½ cup brown sugar

½ teaspoon pumpkin pie spice (combo of ground ginger, nutmeg, and cinnamon)

1 tablespoon lemon juice

Crust:

Choose your favorite piecrust recipe (it’s more about the method than the recipe). I like to use Seattle local Robin Wehl’s award-winning recipe that can be found here: http://www.crossroadsbellevue.com/Content/Downloads/2012%20Berry%20Pie%20Winners%20Recipes.pdf

2 teaspoons finely diced fresh rosemary

1 egg (for brushing)

Whipped Cream:

2 cups heavy whipping cream

2 tablespoons maple syrup

 

Method

Preheat oven to 400 degrees. Prepare pie dough by mixing dry ingredients and rosemary in Cuisinart (or by hand). Dice butter/shortening and place in freezer until frozen. Add butter/shortening to dry ingredients and mix until grainy. Prepare cold water by adding ice and add to dough until dough just comes together (be careful not to pour the ice into the mixture but the colder the water is the better). Knead dough a few times until dough comes together, but if there are butter chunks or floury parts, that is okay. Never over-mix! Wrap dough in saran wrap and place in refrigerator for 20-30 minutes.

Prepare filling by coring pears and cutting into ½ inch slices. Mix in a large bowl with spices, lemon juice, and sugar.

When pie dough is cool, roll out by unwrapping saran wrap and placing another piece over the top. Roll between the two pieces of saran wrap until dough reaches desired thickness (this will help you to handle the dough as little as possible). Remove saran wrap and place on cookie sheet. Pile filling into center of dough and pinch and fold dough up around the sides (you want the dough up about 2 inches over the filling so it doesn’t spill out). Pinch any holes together and brush with egg. Bake for 30-45 minutes until crust is golden brown (check the bottom to make sure it’s done through). Don’t worry about making it pretty, it’s meant to have a rustic aesthetic.

Whip the cream until peaks form and fold in maple syrup.

Enjoy!

 

Original recipe and photo for PCH by Kayla Waldorf

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Fall Fruit Parfait

Hello everyone!

This week’s recipe will probably require a trip to the store, but we think it’s worth it. This is some of the best granola we’ve ever tasted! No store-bought brand can compare to the crunch of fresh-baked granola. Serve it with some fall fruit from our boxes this week.

Fall Fruit Parfait with Fresh Baked Granola

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Ingredients for Granola

3-4 cups rolled oats
1 cup chopped walnuts
1 cup pumpkin seeds
1/4 sesame seeds
1/3 cup coconut oil melted
1/2 cup maple syrup
1 teaspoon kosher salt
1 tablespoon brown sugar
1 cup dried fruit chopped (I like tart cherries, but raisins can be substituted to save money)
1/2 cup sweetened shredded coconut

Ingredients for Single Serving of Parfait

1 cup chopped apples and pluots tossed with a pinch of cinnamon

½ cup plain yogurt

~1 tbsp honey

~1 tbsp shredded cocounut

 

Directions

Preheat oven to 300 degrees. Mix oats, walnuts, pumpkin seeds, sesame seeds, shredded coconut,  salt, melted coconut oil, and maple syrup in large bowl until ingredients are evenly coated. Spread evenly over a sheet pan. Sprinkle with brown sugar. Bake for 1-1.5 hours, stirring every 20 minutes until ingredients are golden brown. Remove from oven and let cool. Mix in dried fruit.

To make parfait, put chopped fruit in bottom of mason jar, top with yogurt, then granola, sprinkle with coconut and drizzle with honey. Can sit overnight, covered. This recipe is great to make ahead for a quick breakfast!

 

Enjoy!

 

Original recipe and photo for PCH by Kayla Waldorf

 

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