Tag Archives: Local Organic Produce Delivery

Caramelized Garlic and Chevre Hors d’oeuvres

Hello Harvesters,

Here’s an hors d’oeuvre full of fresh flavors and of course, nutritional value.

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Ingredients

  • 2 heads garlic peeled
  • 1 cup water + more
  • 1 T. olive oil
  • 1 T. balsamic vinegar
  • 1 T. maple syrup
  • 1 tsp. fresh rosemary, chopped
  • Salt and pepper to taste
  • Tomato or cucumber, sliced
  • 1 loaf sourdough, cut into 1 inch slices
  • 3 oz. chevre

For caramelized garlic:

Fill a small saucepan with salted water and bring to a boil. Add whole garlic cloves and cook for three minutes until soft. Drain and wipe pan clean.

Heat olive oil on medium-high heat with garlic cloves, and cook for 2-3 minutes until cloves are golden brown. Add one cup water and one tablespoon balsamic vinegar, bring to simmer and cook until most of the water is evaporated. Add maple syrup and rosemary and season with salt and pepper to taste, cook for a few more minutes until remaining liquid has thickened. Remove from heat and use back of a spoon to crush so garlic is spreadable.

Assembly: Set oven to broil. Slice sourdough and place in oven until golden brown (5 minutes or so). Top with chevre and desired amount of caramelized garlic and finish with tomato or cucumber and a sprinkling of salt and pepper. Serve immediately. 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!

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!

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!

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.

Live in the Seattle area? Sign up for organic produce delivery service today!

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.

Live in the Seattle area? Sign up for organic produce home delivery today!

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!

 

Live in the Seattle area? Sign up for organic produce delivery today!

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