Tag Archives: Kayla Waldorf

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



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


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











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


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


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


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


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


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


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



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

3 ripe kiwis, diced

½ cup granulated sugar

¼ cup water


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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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!



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


1 orange

1 tbsp. balsamic (plus more)

1 tbsp. olive oil

¼ teaspoon salt


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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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.





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


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



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.



Original recipe and photo for PCH by Kayla Waldorf

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Wine-poached Pears for Dessert or Brunch

Hello Harvesters

This week’s recipe will help you use up some the pears that have been piling up in our kitchens. In this recipe, you will stew your pears in red wine with some orange slices. The stewed pears will be great as a dessert or as a brunch treat.


Red Wine Poached Pears Drizzled with Honey



4 medium ripe pears

2 cups merlot (or some other dry red wine)

1 orange

½ lemon

1 tbsp. chopped ginger root

1 cinnamon stick



Combine wine, ginger, and cinnamon stick in medium-large saucepan. Add juice of orange and lemon and some slices of peel to the wine. Bring to a boil for 5 minutes. Skin pears (leaving stem intact) and cut off bottom to allow to sit flat in pan. Reduce wine to a simmer and set pears upright in pan. Cover and cook for 15 to 20 minutes rotating every 5 to allow for even cooking. Remove from heat, let cool, then place in fridge (pan and all) for 3 hours or longer (the longer they sit, the more they will absorb the flavors).

Here are a couple options for serving- for a basic recipe, serve with a few dollops of yogurt, drizzle with warm honey, and sprinkle a bit of cinnamon over the yogurt for a garnish. If you want to make it a bit more complex, try making a maple syrup reduction. Bring 1 cup pure maple syrup to a simmer in a small sauce pan and reduce to about 1/2 cup. One warning- don’t allow the syrup to boil, and make sure to stir constantly to avoid burning the syrup to the bottom of the pan. Drizzle over the pears and enjoy!


Original recipe and photo by Kayla Waldorf


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Whatever-You-Have Stew

Hello Harvesters

This week’s recipe is a little different. It’s not for a specific dish, but rather a basic lesson on how to use extra veggies from the pantry and fridge to make a tasty stew. This recipe is very flexible, and you can use it to cook up some extra veggies that might otherwise go to compost. Thanks to customer Rebecca N. for suggesting this idea.

Coco Eating His Soup, by Pierre-August Renoir

Coco Eating His Soup, by Pierre-August Renoir

Whatever-You-Have Stew


Basics for the stock:

Bones from whole chicken (broken up if possible)






1 bunch carrots cubed (1 inch pieces)

4 medium potatoes cubed (1 inch pieces)

1 stalk of celery (the whole thing, not just one piece of it)

2 medium onions diced

2 leeks diced

32 oz. veggie broth

2 cups barley

2 bay leaves

½ teaspoon cayenne pepper

1 fennel root diced (1/2 inch pieces)


*you can add any veggies you have lying around to bolster your stew. Any root veggie or winter squash will make a great addition and if you want to add greens (kale recommended) add it about 15 minutes before serving.


The basis of any great stew is the stock. If you decide to roast a chicken or have a bunch of bones left over from a rack of ribs, definitely make stock for a stew. You can freeze it for later or make a delicious, nutritious stew to keep in the fridge and eat throughout the week!

To make the stock, break up left over bones and place in large pot (breaking the bones is not required, but it will help extract nutrients and flavor). Cover with water and bring to a boil. After water begins to boil, turn heat down to low and leave for 4-12 hours to extract the nutrients and flavor from the bones (a minimum for 4 hours for chicken and a minimum of 6 for larger bones). Keep heat at the lowest possible setting and cover pot, the longer it cooks the better. About 1-2 hours before you will want to eat, strain the broth to remove bones and add about 1 teaspoon salt and 1 teaspoon pepper. Chop all veggies and add barley, onion, leek, and bay leaves and pour additional veggie broth over ingredients. Bring stew back to a higher heat and let simmer for 30 minutes. After 30 minutes add potato, carrots, fennel, and cayenne. Let simmer for additional 30 minutes. Add salt and pepper to taste. Serve with a warm baguette or corn bread. Enjoy!


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Curry-Roasted Butternut Squash with Farro

Hello Harvesters

This week’s recipe is for a beautiful fall-appropriate entree. The recipe uses an ancient grain called farro, which has a satisfying, firm texture. Let us know what you think!

Curry-Roasted Butternut Squash with Farro



1 medium butternut squash

1 tablespoons olive oil

½ tablespoon mild curry power

½ tablespoon cumin

¼ teaspoon cayenne pepper

1 teaspoon salt

2 cups faro

¾ cup dried cranberries

1 cup salted cashews



Preheat oven to 400 degrees. Bring 4 cups water and 1 teaspoon salt to a boil. Rinse and drain faro. When water is boiling add faro and turn to low heat (so the water is simmering) and cook for 35 minutes. When done, drain any excess water. While faro is cooking, peel, seed, and cut butternut squash into 1 inch cubes. Toss squash with olive oil, cayenne, cumin, and curry powder and spread onto baking sheet in a single layer (season with salt and black pepper to taste). Roast in the oven for about 40 minutes until tender a lightly browned. Serve squash on a bed of faro and sprinkle with cranberries and cashews. To give cashews added flavor, toast in a pan on low heat until lightly browned. Enjoy!


Original recipe for PCH by Kayla Waldorf


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