Tag Archives: Bellevue

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!

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.

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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!

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!

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

 

Make a Crisp With The Season’s First Nectarines!

 

Hello Harvesters

This week we are proud to present the very first nectarines of the season! We wrote about stone fruit (a category which includes nectarines, peaches, apricots, and all other pitted fruit) in a previous blog post here, if you would like to learn more about these delicious natural treats. This week’s recipe uses the nectarines and rhubarb from this week’s box, as well as the almond liqueur amaretto (a flavor we can’t get enough of recently), to round out the sweetness and add a little complexity to the flavor. The beauty of a crisp is that it is incredibly easy to make. No pie crust at all! All you have to do is whip up the filling and topping, pile it in a baking dish, and you’re good to go. Enjoy this recipe with your family and let us know what you think!

 

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Rhubarb-Nectarine Crisp with Amaretto and Toasted Almonds

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For filling:

About 2 cups rhubarb, cut into ½ inch pieces

About 4 cups nectarines or peaches, cut into 1-inch slices

¼ cups amaretto + 2 T for topping

¼ cups granulated sugar

½ tsp. cinnamon

For topping:

4 T butter, melted

1 cups oats

½ cups all purpose flour

½ cups walnuts, chopped

½ cups brown sugar

½ tsp. vanilla extract

½ tsp. almond extract

½ cup blanched slivered almonds, toasted

Method

Preheat oven to 350 degrees. Cut rhubarb and nectarines, in a separate bowl mix amaretto, sugar, and cinnamon and pour over mixture and stir. Spread fruit in a 9 by 13 inch casserole dish. For topping combine, butter, oats, flour, walnuts, brown sugar, and vanilla and almond extract. Mix thoroughly and sprinkle over fruit mixture. Bake for 45 minutes or until topping is golden brown and sides are bubbling. Finally, toast almonds in pan on medium heat, stirring constantly until golden brown. Sprinkle over crisp and serve with vanilla ice cream!

Original Recipe and Photo for Pacific Coast Harvest by Kayla Waldorf

 

 

Grilled Eggplant Tapenade

 

Hello Harvesters!

I have to say, this week’s recipe is one of the most delicious ones I’ve tasted yet. We busted out the BBQ this past weekend for the first barbecue of the season, and we had so much fun we had to do it both nights of the weekend. This charred eggplant and onion tapenade was the result of several experiments with a balsamic and garlic marinade. It makes a perfect topping over chicken, or goes well with bruschetta or crackers. Let us know what you think!

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Charred Eggplant Tapenade

Egpplant Tapenade 1

Ingredients:

½ cup aged balsamic vinegar (get a good, sweet one for this recipe)

½ cup olive oil

1 tsp. kosher salt

1 tsp. ground black pepper

3 large cloves garlic, minced

2 small eggplants

1 medium yellow onion

Directions:

Prepare grill for veggies, you want a medium heat, so if you’re using charcoal spread it out so they are about 1 briquette thick.

Eggplant Tapenade 2

Slice onions and eggplant through their equator into ½ inch-pieces. Combine vinegar, olive oil, salt, pepper, and garlic in a casserole dish and lightly coat onion and eggplant pieces. Place on grill for 10-15 minutes total, flipping half way through until the eggplant begins to look transparent and juicy and the onion softens and look transparent (the onion may take a bit longer). Remove from grill and let cool, then use a knife to cut onion and eggplant into 2-3 inch pieces. Place the chopped onion and eggplant in a food processor along with the left over marinade and pulse a few times until it looks like a chunky salsa (there will be bigger and smaller pieces, but that’s good for texture). Serve with grilled chicken and feta or with bruschetta.

Original recipe and photo for Pacific Coast Harvest by Kayla Waldorf

 

 

A Hardy Salad for A Nutritious Picnic

 

Hello Harvesters!

For this last week of April we have a perfect picnic recipe. Share it with your family out on the lawn or at the park. We can tell you from personal experience: this one is particularly delicious (plus good for you too!). Give it a try and let us know what you think.

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Hardy Quinoa Salad

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For salad:

2 cups quinoa (uncooked)

2 medium bell peppers, diced

1 cup cilantro, loosely packed and diced

2 small zucchini, very thinly sliced

1 large avocado (or 2 small), sliced

1 T. olive oil

1 tsp. salt

 

For dressing:

1 large lemon, juiced

3 large cloves garlic, crushed

Olive oil (equal parts lemon juice and olive oil)

Salt and pepper to taste

Directions:

Prepare quinoa ahead of time. To cook, rinse two cups quinoa thoroughly and toast in skillet with 1 tbsp. olive oil until water evaporates and quinoa begins to make popping sounds. Stir for about 1 minute then remove from heat. Transfer to large pot and cover with 4 cups water and add 1 tsp. salt. Bring to a boil on high heat then turn down to a simmer, covered, and cook for 15 minutes. Remove from heat and let sit for 5 minutes (do not remove lid before 5 minutes are up!). Drain remaining liquid from quinoa and let cool in a bowl.

While quinoa cools, prepare veggies. Use a potato peeler to thinly slice zucchini, dice cilantro and peppers, and slice avocado. Toss cilantro, peppers, and zucchini into quinoa and set aside. Wait to add avocado until the end.

Prepare dressing by juicing lemon, add equal amount of olive oil as lemon juice. Stir in garlic and add a hefty amount of salt and pepper. Mix thoroughly and pour over quinoa, toss until evenly distributed. Lay avocado over salad and garnish with left over cilantro. Sprinkle with salt and pepper. Enjoy!

Original recipe and photo for Pacific Coast Harvest by Kayla Waldorf

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