Tag Archives: health food

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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Kiwi-Rhubarb Compote

Hello all. It’s a simple one this time! All you need is a small pot and a bowl, and some fresh fruit. This makes a delicious topping to serve over vanilla ice cream, or to put on French toast in the morning with pears and walnuts. Give it a try and let us know what you think!

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Kiwi-Rhubarb Compote

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Ingredients:

4 large stalks rhubarb, cut into 1-inch pieces (about 3 cups)

3 ripe kiwis, diced

½ cup granulated sugar

¼ cup water

 Method:

Place rhubarb, water, and sugar into medium pot and bring to a boil on medium heat. Once boiling, bring down to a simmer and simmer for 20 minutes until water is reduced and rhubarb starts to fall apart and soften. Remove from heat and place in a bowl, stir in diced kiwis and refrigerate for an hour or so until cold.* Serve over vanilla ice cream or yogurt.

 

Original photo and recipe for Pacific Coast Harvest by Kayla Waldorf

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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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Spicy Mango Salsa for Spring BBQs

Hello Harvesters!

Since it’s the start of spring, we thought we would give you a good recipe for the first outdoor meals of the year. Bring this dish to a barbeque and you will be an instant hit. It’s perfect for a side dish with tortilla chips or to top a delicious grilled white fish or tacos. Plus, it’s incredibly easy to make and won’t take up too much of your valuable time. Let us know how you like it!

Recipe of the Week: Spicy Mango Salsa

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Ingredients:

2 mangoes, finely diced

1 large red bell pepper, finely diced

½ medium yellow onion, finely diced

1 habanero pepper, very finely diced

Juice from 1 lime

1/3 cup green onion, finely diced and loosely packed

1/3 cup cilantro, chopped and loosely packed

¼ tsp. kosher salt

Method:

Dice all ingredients and place in food processor. Place food processor on pulse setting, and pulse 3 times until ingredients just come together. For extra spice, let sit over night; for medium spice serve immediately. Serve with grilled white fish or tortilla chips, enjoy!

Original recipe and phot for Pacific Coast Harvest by Kayla Waldorf

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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Curry Roasted Cauliflower with Honey Lemon Yogurt Dressing

Hello Harvesters!

It’s the first week of March and we are seeing the cherry blossoms bloom all around us. We’re looking forward to the first local spring produce coming on the market in a month or so, but in the meantime we are going to keep bringing you the best organic selections from around the region. If there’s a particular item you want in your box or a local Puget Sound area farm you’d like to see us work with, don’t hesitate to get in touch with us! We love to hear from our friends out there.

This week’s recipe is for a curry roasted cauliflower dish that is served with a delicious honey lemon yogurt dressing and sprinkled with cilantro. We like it as a side dish to an entree like chicken or lamb, but if you’re feeling veggie, it works as an entree on its own as well. Let us know what you think!

Curry Roasted Cauliflower with Honey Yogurt Sauce

Cauliflower dish

Roasted Cauliflower and toppings:

1 head cauliflower, cut into florets

a few sprigs of cilantro, stemmed

¼ roasted cashews, chopped

2 T. olive oil

1 T. curry powder

½-1 tsp. kosher salt (depending on your preference)

¼ tsp. cayenne pepper

1/8 tsp. ground cumin

 

Yogurt Sauce:

4 oz. plain greek yogurt

½ tsp. olive oil

Juice from ½ lemon

2 tsp. honey

 Directions:

Preheat oven to 450. In medium bowl mix olive oil, curry powder, salt, cayenne pepper, and cumin until combined. Cut cauliflower into florets and toss in olive oil mixture until completely coated. Spread florets sparsely on baking sheet and bake for 20 minutes until edges are golden brown (toss once during baking process to ensure even roasting).

Meanwhile, in a small bowl combine Greek yogurt, honey, olive oil, and lemon juice to make yogurt sauce.

Serve cauliflower drizzled with yogurt sauce with a sprinkling of cilantro and cashews.

Original recipe and photo for Pacific Coast Harvest by Kayla Waldorf

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