Tag Archives: local

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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Happy New Year! Time for a New Recipe

Hello Harvesters!

It’s been a while since we’ve had a new post on this blog, and we are happy to be back. We all took a nice two week vacation on the weeks of Christmas and New Years to give our drivers a break from the long night shifts. We hope you were able to have some time to relax and some good family time.

This week’s recipe from PCH friend Kayla Waldorf is for an Italian-style stuffed manicotti, which is a bit like lasagna, but with tube-shaped pasta instead of large sheets. It also incorporates a lot of veggies that we have had available recently here at the Harvest. Enjoy!

Winter Vegetable Stuffed Manicotti

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2 cups white mushrooms, cubed

2 cups butternut squash, cubed

3 small onions

½ cup hazelnuts, toasted, chopped

3 large handfuls fresh spinach

1 12oz can diced tomato

12 oz ricotta cheese

1 package manicotti shells

1 teaspoon oregano

¼ teaspoon nutmeg

1 teaspoon salt (plus more to taste)

1 teaspoon black pepper (plus more to taste)

2 tablespoon butter

½ cup chopped, toasted hazelnuts

Parmesan cheese for topping (about 3 oz. grated)

Preheat the oven to 400 degrees. Prepare manicotti as directed, but on the al dente side (because they will be baked in the oven later on). Cube butternut squash, cook in boiling water until a knife can be easily inserted.

While the manicotti and butternut squash cooks, dice onions and cube mushrooms. In a large pan, sauté onions in butter over medium heat, stirring constantly, until they begin to caramelize (about 15 minutes) add mushrooms and cook for an additional 5 to 10 minutes until mushrooms soften.

To prepare filling, blend canned tomatoes, cooked squash and stir in spices (nutmeg, oregano, salt, and pepper). Remove about 1/3 of the mixture to top the manicotti and blend the rest with ricotta cheese. Dump the cheese mixture into the pan with the mushroom and onion. Stir in 2/3 of the chopped hazelnuts and then mix in spinach over low heat until spinach begins to wilt.

Spread a thin layer of squash sauce on the bottom of a large casserole dish. Prepare manicotti by stuffing with filling generously and place in the dish. Cover with the remaining sauce and grate Parmesan over the top. I used about 3 oz. but you can use more or less depending on personal preference. Bake in oven for 35-45 minutes until cheese begins to brown. Sprinkle remaining hazelnuts over the top and serve. Enjoy!

Enjoy!

Original recipe and photo for PCH by Kayla Waldorf

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