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What Winter? New Recipe for Sunny January Days

Hello Harvesters!

If you’re in the Seattle area like us, you’ve been enjoying the beautiful sunny weather we have been blessed with this past week. While the East Coast faces down a massive blizzard, I can barely see a single cloud from my desk in SoDo. I know we’ve still got a few months of rain before summer comes, but I think I could be forgiven for celebrating just a bit early.

Here’s a new original recipe for you to try when you get home from all the outdoor activities I’m sure you are enjoying. PS— GO HAWKS!

Kale Salad with Seared Chicken, Grapefruit Vinaigrette, and Toasted Pepitas

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For Vinaigrette:

1 grapefruit, juiced (1/4 cup for dressing)

1 tbsp. olive oil

1 tbsp. apple cider vinegar

½ teaspoon salt

For Salad:

1 bunch Lacinato kale

1 ripe avocado

¼ cup Pepitas

1 lb. boneless chicken thighs

1 tbsp. butter

¼ cup sharp, hard cheese like Pecorino Romano, finely grated

Left over grapefruit juice from vinaigrette

Salt and black pepper to taste

 

To make vinaigrette, roll grapefruit on hard surface pressing firmly to release juices, cut in half and juice. Combine ¼ grapefruit juice, olive oil, apple cider vinegar, and salt.

 

Prepare kale by washing, drying and tearing into bite sized pieces. Toss with dressing and grated cheese and set aside. Prepare chicken by cutting into 2-3 inch pieces. Bring large skillet to medium-high heat, add butter and lay chicken pieces in (you should hear a sizzling sound when the pan is hot enough). Add a generous amount of salt and pepper and cover and let brown for a few minutes then flip and season/brown the other side. After about 5 minutes, add a few tablespoons of the left over grapefruit juice and cover. Chicken should cook for about 10 minutes total, but I like to check if it’s done by cutting into a piece. To toast Pepitas, place in smaller skillet and bring to medium heat, stirring constantly until they begin to brown and you hear a few popping sounds.

 

Serve prepared salad with sliced avocado, toasted Pepitas, and a few pieces of chicken. Garnish with thin slices of Pecorino and a sprinkling of salt and coarsely ground black pepper. Enjoy!

 

Serves 4

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