Tag Archives: Kayla’s recipes

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!

Warm Fall Salad with Goat Cheese and Caramelized Acorn Squash

Hi Harvesters,

We hope you’re ready to start enjoying the bounty of new things that the fall season is bringing our way! Try out this hearty salad with nutrient-rich kale, flavorful squash, and some of those delicious Washington pears. Kale Salad With Carmelized Acorn Squash

Ingredients:

  • 1 large acorn squash, peeled and diced (into ½ inch pieces)
  • 1 large yellow onion, thinly sliced
  • 1 bartlett pear, sliced
  • 1 bunch green kale, torn into bite-sized pieces
  • 2 T. olive oil
  • 1 Tsp. kosher salt
  • 1 tsp. paprika
  • 2 tsp. brown sugar
  • 4 oz. chevre
  • ¼ cup roasted sunflower seeds

Method:

Prepare all ingredients. In large skillet, preheat olive oil on medium-high heat and add onion. Cook for about five minutes until onions become translucent, then add diced squash. Cook for another 7-10 minutes until onions and squash begin to brown, then add paprika, ½ tsp. salt, and brown sugar and cook until sugar is dissolved, stirring constantly (another few minutes).

Add kale and the rest of the salt (and a little more olive oil if necessary) and toss until kale is mostly wilted and turns a very vibrant green. Transfer to serving plates immediately and top with hefty amount of goat cheese, slices of pear, and sunflower seeds. Enjoy!

Serves 4

Best-Ever Kale Salad

Hi Harvesters!

This week we’re bringing you a recipe for a kale salad to take advantage of this healthy and popular green. The ingredients list is pretty simple, but he result is deliciously satisfying. Try it out and let us know what you think!

 For Dressing:

  • 1 lemon, juiced
  • 3 cloves garlic, finely diced
  • ¼ cup olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper, ground

For Salad:

  • 1 bunch green kale, washed and massaged
  • ½ cup slivered blanched almonds, toasted
  • ½ cup parmesan, finely grated

Instructions

Combine lemon juice, garlic, olive oil, salt, and pepper and set aside. Wash and tear kale and vigorously rub the leaves to break down cell walls (this will make the kale much less tough).

Toast almonds on medium high heat in a skillet, stirring constantly, until golden brown.

Toss kale, cheese, and almonds and serve. 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!

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!

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

 

 

 

 

 

 

 

 

 

 

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

IMG_2333

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

IMG_2236

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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