Category Archives: Recipes

Zucchini Noodles with Tomato Sauce

Serves 2-3

Ingredients

  • 2 Tablespoons high heat cooking oil
  • 1 can (15 oz) crushed or diced tomatoes
  • 1 can (15oz) tomato sauce
  • ½ Tablespoon olive oil
  • ½ cup dry marsala wine
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • 1 bay leaf
  • pinch nutmeg
  • pinch red chili flakes
  • 1 sweet onion, chopped
  • 1 large or 2-3 small fennel bulbs
  • 2 large or 3 small zucchini squashes, spiraled or sliced into thin strips with peeler
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • fresh basil
  • fresh parmesan and/or mozzeralla

Instructions

  1. Before prepping vegetables, combine canned tomatoes, olive oil, marsala, and dry spices in a medium sauce pan.  Bring to a boil, and reduce heat to a simmer for 20-30 minutes while continuing with further recipe instructions.
  2. Heat oil in large skillet with medium-high heat.  Sauté onion until fragrant.  Add fennel and stir until well coated with oil.  Turn heat to med and add garlic, salt, and pepper, sautéing until onion and fennel are tender.  Add zucchini and incorporate into other vegetables.  Cook until zucchini has brightened in color and becomes just tender.
  3. Serve zucchini noodles topped with tomato sauce and fresh basil and cheeses.

Additional considerations:

  • Gluten Free, vegetarian, vegan friendly
  • Double recipe to serve 4-6

Charred Corn and Peach Salsa

A summery salsa that tastes as wonderful as it looks.

A summery salsa that tastes as wonderful as it looks.

Hello friends of PCH! We’re back at it this week after a little bit of a hiatus, and this week’s recipe is perfect for one of those summer barbeques. Take advantage of fresh corn, peaches, and some hot peppers to whip up a summery salsa with a fruity twist.

Ingredients

  • 3 peaches, peeled and diced
  • 2 ears corn, grilled and kernels removed
  • 2 pablano peppers, grilled and finely diced
  • 2 jalapeño peppers, grilled and finely diced
  • ½ cup green onion, finely diced
  • 1 cup cilantro, shredded
  • 2 limes, juiced
  • 1 T. olive oil
  • 1 T honey
  • 1 tsp. kosher salt
  • 1 tsp. black pepper

Instructions

Heat grill. Shuck corn, cut plebanos and jalapeños in half (length-wise), and drizzle everything with olive oil and set aside.

Prepare peaches, green onion, and cilantro, toss with honey, lime juice and seasoning in a large bowl and set aside.

Grill the peppers and corn until the peppers start to blister and the corn is golden-brown.

Once cool enough to handle, remove kernels from corn, finely dice peppers, and add to the peach mixture. Serve immediately!

Sweet Corn Summer Harvest Salad

Hello Harvesters

This week’s recipe is a summer harvest salad that can be served warm or chilled. It’s delicious, nutritious, and looks great too!

 

Sweet Corn & Zucchini Salad with Lemon-Garlic Dressing

Prep time: 15 minutes

Cook time: 10 minutes

"CourgettesInBowl" by Simon Speed - Own work. Licensed under Creative Commons Zero, Public Domain Dedication via Wikimedia Commons - http://commons.wikimedia.org/wiki/File:CourgettesInBowl.JPG#mediaviewer/File:CourgettesInBowl.JPG

“CourgettesInBowl” by Simon Speed – Own work. Licensed under Creative Commons Zero, Public Domain Dedication via Wikimedia Commons – http://commons.wikimedia.org/wiki/File:CourgettesInBowl.JPG#mediaviewer/File:CourgettesInBowl.JPG

Ingredients

3 medium zucchini (cut into ½ inch strips)

2 ears sweet corn

1 medium onion (red or white)

1 ripe lemon

4 T. olive oil

2 Tsp. Salt

1 Tsp. black ground pepper

½ C finely grated Asiago

 

Directions

To make dressing, squeeze juice of one lemon into small bowl, add approximately 4 tsp. olive oil (should be equal parts oil and lemon juice), crush and add 3 cloves garlic and then add 1 tsp. salt and 1 tsp. black pepper and stir. Let sit while you prepare other ingredients.

 

Husk corn and bring a large pot full of water to a boil (enough to submerge the corn). When water is boiling, submerge corn and turn off water, let sit for 5 minutes then remove. When cool enough to handle, cut kernels off cob

 

While corn is cooking dice and sauté onion on medium-high heat until pieces start to look translucent. While onions are sautéing, prepare zucchini by cutting in half vertically and horizontally, then cut each remaining quarter into 4 strips. Add zucchini and 1 tsp. salt to sautéed onion and continue to cook for about 3 minutes (note: zucchini doesn’t take very long to cook, should just begin to be soft, you don’t want to lose the crunch). If the zucchini and onion look wet, empty onion and zucchini into a colander and let strain to get as much moisture out as possible.

 

In large bowl combine corn kernels and zucchini and onion. Toss dressing and sprinkle with grated Asiago. Serve warm, or let veggies cool before tossing with dressing and cheese. Enjoy!

 

 

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Washington Peaches are Here!

Peaches are one of the greatest signs of summer in the Pacific Northwest. These sweet, juicy fruits appear in the middle of the season and last until early fall, providing summer revelers in Washington with a delicious treat to add to picnics and BBQs. Peach trees grow well in the Pacific Northwest because of our relatively mild climate. Our winters are cold enough to satisfy the chilling requirement of peach trees, which need a certain amount of hours at cold temperatures in order to fruit, but not so harsh that the flower buds die.

320px-Illustration_Prunus_persica0

Peaches are native to the northwestern part of China, where human cultivation is thought to have begun around 1000 BCE. The fruit was favored by Chinese nobles, and was ascribed certain magical powers in Chinese mythology. By 200 BCE, Chinese horticulturists knew how to differentiate between different winter cultivars of the peach tree, allowing commercial production to increase. At this time, peaches were also imported to the Mediterranean region, including Persia (from which the peach gained its Latin name, Prunus persica). From there, peaches made to Europe, where the French word peche became the English word “peach”. Since that time, peaches have been a popular (though historically expensive) treat in Europe and America, where Thomas Jefferson grew peaches at Monticello.

 

China is still the world’s leading producer of peach crops, producing an estimated 11 million tons in 2010- 50% of the entire world’s production! In contrast, the United States produces only about 6% of the world’s peach harvest. Oddly enough, China exports fewer peaches than the United States because most of its peaches are consumed domestically.

1024px-Autumn_Red_peaches

 

Did you know that peaches and nectarines are the same species? The only difference between them is that they come from different cultivars of peach tree (like the difference between a cherry tomato and a grape tomato).

 

For a fun and tasty summer dessert, check out this week’s recipe by Kayla Waldorf for Pacific Coast Harvest- roasted peaches with toasted almonds and vanilla ice cream!

 

 

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Roasted Peach Summer Dessert

This week’s recipe is for a tasty summer dessert that will cool you down on hot summer nights. Inspired by southern cuisine, this roasted peach recipe is sure to please even the pickiest of eaters.

 

Roasted Peaches with Toasted Almonds and Vanilla Ice Cream

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 3-4

Ingredients

3 ripe peaches pitted and cut into 6 slices

2 T dark brown sugar

1/2 tsp cinnamon

2 T butter, melted

1/3 Cup blanched and slivered almonds

Vanilla ice cream or frozen custard

Directions

Preheat oven to 400 degrees

Wash, pit and slice peaches. Toss peaches with brown sugar, cinnamon, and melted butter. Make a “baking boat” with double layered tin foil so juices don’t spread. Peaches should overlap.

Bake for 15 minutes until juices start to bubble.

While peaches bake, place almonds in unheated small pan. Turn range to medium and toss occasionally for about 5 minutes until fragrant and golden brown.

Spoon hot peaches and juice over ice cream (ratios as desired but more peaches than ice cream recommended). Sprinkle with toasted almonds and enjoy!

Original recipe for Pacific Coast Harvest by Kayla Waldorf

 

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Watermelon Salad for Hot Summer Days

Hello Harvesters

Here’s a fun and delicious starter for a hot summer day, or an hors d’oeuvres for your next BBQ. Serve this with some iced cocktails or lemonade for the kids.

 

Feta and Watermelon Summer Salad with Mint-Lemon Dressing

Photo by Kayla Waldorf for Pacific Coast Harvest

Photo by Kayla Waldorf for Pacific Coast Harvest

Ingredients

1 Small Watermelon chilled (personal sized)

4 oz crumbled Feta

3 Tbsp. Lemon juice

1 Sprig fresh mint

4 Tsp. Honey

¼ Tsp. Salt

 

Directions

Cut watermelon into bite-sized cubes (1-2 inches) and separate into for bowls. Crumble approximately 1 oz feta over each bowl (more if you prefer). To make dressing, combine lemon juice, salt, and honey and set aside. Wash and remove 12-16 medium-large mint leaves from sprig and chop very finely. Add mint to dressing and stir. Spoon dressing evenly over salads. Garnish with a mint leaf and serve.

Alternatively, serve as an hors d’oeuvres by putting toothpicks through the watermelon cubes with a small amount of feta and mint, then drizzle with small amount of dressing.

Original recipe by Kayla Waldorf

 

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