Tag Archives: Marshall’s Recipes

Fall Fruit Parfait

Hello everyone!

This week’s recipe will probably require a trip to the store, but we think it’s worth it. This is some of the best granola we’ve ever tasted! No store-bought brand can compare to the crunch of fresh-baked granola. Serve it with some fall fruit from our boxes this week.

Fall Fruit Parfait with Fresh Baked Granola

IMG_1303

Ingredients for Granola

3-4 cups rolled oats
1 cup chopped walnuts
1 cup pumpkin seeds
1/4 sesame seeds
1/3 cup coconut oil melted
1/2 cup maple syrup
1 teaspoon kosher salt
1 tablespoon brown sugar
1 cup dried fruit chopped (I like tart cherries, but raisins can be substituted to save money)
1/2 cup sweetened shredded coconut

Ingredients for Single Serving of Parfait

1 cup chopped apples and pluots tossed with a pinch of cinnamon

½ cup plain yogurt

~1 tbsp honey

~1 tbsp shredded cocounut

 

Directions

Preheat oven to 300 degrees. Mix oats, walnuts, pumpkin seeds, sesame seeds, shredded coconut,  salt, melted coconut oil, and maple syrup in large bowl until ingredients are evenly coated. Spread evenly over a sheet pan. Sprinkle with brown sugar. Bake for 1-1.5 hours, stirring every 20 minutes until ingredients are golden brown. Remove from oven and let cool. Mix in dried fruit.

To make parfait, put chopped fruit in bottom of mason jar, top with yogurt, then granola, sprinkle with coconut and drizzle with honey. Can sit overnight, covered. This recipe is great to make ahead for a quick breakfast!

 

Enjoy!

 

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

stewedpearrecipe

Ingredients:

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

 

Method:

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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Roasted Kabocha Squash Bisque w/ Herbed Croutons

Hello Harvesters

This week’s recipe uses a new kind of squash from Skylight farms that we have in our Veggie and Washington boxes. It’s called Kabocha squash, and it’s common in Japanese and Korean cuisine. The Kabocha has a very sweet flavor, even sweeter than Butternut, and it can be used just like any other winter squash. Give this recipe a try and let us know what you think!

"Kabocha Cut Open 29September2005" by Namayasai LLP - Namayasai LLP, East Sussex, England. Licensed under Creative Commons Attribution-Share Alike 3.0 via Wikimedia Commons - http://commons.wikimedia.org/wiki/File:Kabocha_Cut_Open_29September2005.jpg#mediaviewer/File:Kabocha_Cut_Open_29September2005.jpg

“Kabocha Cut Open 29September2005” by Namayasai LLP – Namayasai LLP, East Sussex, England. Licensed under Creative Commons Attribution-Share Alike 3.0 via Wikimedia Commons – http://commons.wikimedia.org/wiki/File:Kabocha_Cut_Open_29September2005.jpg#mediaviewer/File:Kabocha_Cut_Open_29September2005.jpg

Roasted Kabocha Squash Bisque with Herbed Croutons

Ingredients:

For soup:

1 large kabocha squash

1 medium onion

2 tablespoons olive oil

4-8 oz. heavy cream

12 oz. veggie broth

1/8 teaspoon cayenne pepper

1-2 teaspoons salt

For croutons:

3 cups cubed bread (French baguette is ideal, but any bread will do. Stale bread is always a good option)

2 tablespoons olive oil

Salt, pepper, and thyme to taste (go heavy on the seasoning, as these are an accent)

Directions

For Soup:

Preheat oven to 400 degrees. Peel and dice Kabocha squash and dice onion. Toss with olive oil and spread on baking sheet, roast for about 40 minutes or until squash is soft. Let cool for 15 minutes, then puree in blender or food processor with veggie broth. Transfer to pot and add cream (4 to 8 ounces, depending on how creamy you want the bisque). Heat on medium head until soup is warm, but do not allow to boil. Add salt and cayenne.

For Croutons:

Place oven on broil. Toss cubed bread with olive oil, salt, pepper, and thyme and spread on baking sheet. Broil for about 5 minutes or until croutons are browned. Serve on top of warm soup.

 

Enjoy!

 

Original recipe for PCH by Kayla Waldorf

 

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Roasted Peach Summer Dessert

This week’s recipe is for a tasty summer dessert that will cool you down on hot summer nights. Inspired by southern cuisine, this roasted peach recipe is sure to please even the pickiest of eaters.

 

Roasted Peaches with Toasted Almonds and Vanilla Ice Cream

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 3-4

Ingredients

3 ripe peaches pitted and cut into 6 slices

2 T dark brown sugar

1/2 tsp cinnamon

2 T butter, melted

1/3 Cup blanched and slivered almonds

Vanilla ice cream or frozen custard

Directions

Preheat oven to 400 degrees

Wash, pit and slice peaches. Toss peaches with brown sugar, cinnamon, and melted butter. Make a “baking boat” with double layered tin foil so juices don’t spread. Peaches should overlap.

Bake for 15 minutes until juices start to bubble.

While peaches bake, place almonds in unheated small pan. Turn range to medium and toss occasionally for about 5 minutes until fragrant and golden brown.

Spoon hot peaches and juice over ice cream (ratios as desired but more peaches than ice cream recommended). Sprinkle with toasted almonds and enjoy!

Original recipe for Pacific Coast Harvest by Kayla Waldorf

 

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Delicious Bruschetta Snacks

Hello Harvesters

Happy first week of August to you all. This week’s recipe is the first in a new series by local Seattle food enthusiast Kayla Waldorf. She will be creating new original weekly recipes using the ingredients we will be delivering each week. For this week, she has created a delicious recipe to serve as hors d’ouevres at your next party or to accompany a larger entree. Enjoy!

Bruschetta with Roasted Apricot & Beet Relish

Photo by Kayla Waldorf for Pacific Coast Harvest

Photo by Kayla Waldorf for Pacific Coast Harvest

Ingredients

2 large beets

3 medium apricots, pitted and halved

1 medium onion

1 tbsp brown sugar

2 tbsp butter

½ tsp coarse sea salt

1 baguette

8 oz. fresh mozzarella or burrata

Balsamic vinegar to taste

Directions

-Preheat oven to 400. Cooking time approx. 1 hour.

-Wash and individually wrap beets loosely in tin foil.

-Place beets on baking sheet in oven, set timer for 30 minutes.

-While beets begin to roast, prepare apricots and onions. Halve apricots and put small dab of butter in center, sprinkle with brown sugar. Cut onion horizontally into 1 inch slices (onion ring style). Put small dab of butter on either side of slice, sprinkle with sea salt.
-After 30 minutes, place onions on baking sheet with beets and return to oven for 15 minutes.

-After 15 minutes, place apricots on sheet with onions and beets and return to oven for 15 minutes. When done, apricots & onions will be golden brown and beets will be soft enough to easily insert a knife.

-After 15 minutes, remove apricots, beets, and onions and let cool for 15-20 minutes until cool enough to handle. Once cool, remove skin from beets (should come off easily by hand). Place all ingredients in refrigerator for 20 minutes until cool.

To make relish: dice all ingredients into ¼ inch cubes.

-Place in a small bowl and mix together with ¼ tsp salt.

To make bruschetta: set oven to broil. Cut baguette into 1-2 inch slices and brush with butter, place on baking sheet and insert into oven.

– Broil until butter is bubbling and edges are golden brown. Remove from oven.

– Slice mozzarella or burrata into ½ slices large enough to cover baguette pieces. Place on toasted baguette and pile 1 spoonful of relish.

-Drizzle with balsamic to taste and sprinkle with sea salt.

 

Enjoy!

 

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Love quiche? Try this one!

Hello harvesters! This week’s recipe is for another delicious summer squash entree. This time it’s a lovely quiche with an interesting variation in the crust.

 

Summer Squash Quiche with Brown Rice Crust

"Brownrice" by Dan McKay - Flickr. Licensed under Creative Commons Attribution 2.0 via Wikimedia Commons - http://commons.wikimedia.org/wiki/File:Brownrice.jpg#mediaviewer/File:Brownrice.jpg

“Brownrice” by Dan McKay – Flickr. Licensed under Creative Commons Attribution 2.0 via Wikimedia Commons – http://commons.wikimedia.org/wiki/File:Brownrice.jpg#mediaviewer/File:Brownrice.jpg

 

Ingredients

2 cups cooked brown rice

¼ cup gruyere, grated

1 egg

4 eggs

½ cup milk

2 cups summer squash, grated, squeezed and drained

½ cup green bell pepper, cored, seeds removed, and chopped

¼ cup chopped cilantro

2 green onions, chopped

1 cup feta, crumbled

salt and pepper to taste

Directions

  • Preheat oven to 450
  • Mix rice, cheese and one egg in a bowl. Press the rice mixture into a pie plate, about ¼ inch thick. Bake in preheated oven until the edges and bottom start turning golden brown, about 5-7 minutes. Remove from oven and reduce temperature to 375.
  • Mix eggs, milk, zucchini, green peppers, cilantro, feta, salt and pepper in a large bowl. Pour the mixture into the piecrust. Bake in oven until golden brown and set in the center, about 30-35 minutes.
  • Let cool to appropriate temperature before serving.

 

Enjoy, and have a great week!

 

 

 

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Skewers for your summer BBQ!

Hello harvesters!

This is the season of BBQs, and if you grow your own food, it’s also the season of tons and tons of zucchini and summer squash!

Summer squash is delicious, nutritious, and very easy to grow, so here’s a new recipe to help you use up some of that good stuff and entertain your guests at the same time.

 

Zucchini, Bell Pepper and Onion Skewers with Basil Vinaigrette

Photo Credit: Paul Asman & Jill Lenoble

Photo Credit: Paul Asman & Jill Lenoble

 

Ingredients

2 medium zucchinis, ends removed and cut into ½” chunks

1 bell pepper, seeds removed and cut into 1” chunks

1 sweet onion, cut into 1” chunks

Skewers for grilling

 

For vinaigrette:

2 cups basil leaves

½ cup olive oil

¼ cup white vinegar

1 clove garlic

salt and pepper to taste

 

Directions

  • In a blender or food processor, combine vinaigrette ingredients and whirl until smooth. Preheat grill with medium flame/heat
  • Place summer squash, bell pepper, and onion on skewers, alternating as you go.
  • Brush skewers with the vinaigrette
  • Place skewers on grill and cook until the squash is soft, about 12-15 minutes depending on temperature.
  • Serve with some BBQ chicken or steak for a perfect side dish!

 

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The Perfect Potato and Zucchini Side Dish for Your Next Barbecue

Step outside the french fry zone and try a new way to get your potato fix this summer. This easy recipe lets you take advantage of several PCH staples and combine them in a tasty yet easy to make dish. All you have to do is chop, season and you’re ready to enjoy tasty potato and zucchini vegetable goodness.

It’ll be a great side dish to go with those burgers (or veggie burgers), and while you’re at it, why not grab a summery cocktail?

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Ingredients

2 medium zucchini, quartered and cut into large pieces

4 medium potatoes, peeled and cut into large chunks

1 medium red bell pepper, seeded and chopped

1 clove garlic, sliced

1/2 cup dry bread crumbs

1/4 cup olive oil

paprika to taste

salt to taste

ground black pepper to taste

 

Directions

1. Preheat oven to 400 degrees F.

2. Combine all the vegetables and toss with olive oil and bread crumbs. Add seasonings and place in a baking dish.

3. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Original recipe

 

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Razzle Dazzle Rhubarb

Hello Harvesters!

This upcoming week will see the return of rhubarb to our Washington boxes, and we are excited to welcome it back. Rhubarb is a lovely plant that is useful in edible landscaping and cooking. Its sweet, tart taste has spiced up many a pie, and this week we wanted to take a moment to offer a tribute to this hardy little plant.

Photo Credit: Arria Belli, Wikimedia Commons

Photo Credit: Arria Belli, Wikimedia Commons

Rhubarb has been cultivated and eaten by humans for thousands of years. The Chinese plant catalogue, The Divine Farmer’s Herb-Root Classic, listed rhubarb as a medicinal herb around the year 700 BCE, praising it for its laxative qualities. In the early years of the 15th century, rhubarb was considered so valuable that the Spanish ambassador to the court of the Mongol conqueror Tamerlane in Samarkand listed rhubarb alongside silk, rubies, and diamonds as the most valuable merchandise traded in the city. The plant did not become widely used as a food until sugar (to cut the tart taste) became widely available, in the 17th and 18th centuries.

 

These days, rhubarb is a herald of the start of summer, finding its way into the classic strawberry-rhubarb pie in the United States or rhabarberkuchen in Germany, sold dipped in sugar in Scandinavian countries, made into jam, dried and infused with other fruit juices, or eaten raw.

Photo Credit: Jeremy Keith, Wikimedia Commons

Photo Credit: Jeremy Keith, Wikimedia Commons

Fun fact: did you know that the phrase “rhubarb rhubarb” was once commonly used by British radio and theater actors to mimic the sound of unintelligible conversations in a crowd? Actors in the background of sets would repeat the phrase over and over to each other in order to create the kind of murmuring swell of voices one would hear in a crowded restaurant or street market.

 

Here’s a fun little recipe for a German rhabarberkuchen, a tart treat that falls somewhere between a pie and a cake (except this one has a twist- merengue topping!). This comes to us from the food blog My Kitchen in the Rockies, which also features other fun recipes.

Rhabarbekuchen

Ingredients

21 ounces (600 g) rhubarb, peeled and cubed

2 Tablespoons sugar

⅓ cup 1½ Tablespoon (100 g) butter, unsalted and at room temp.

⅔ cup (130 g) sugar

1 teaspoon (5 ml) vanilla extract

⅛ teaspoon salt

2 large eggs

1¼ cup (150 g) flour

1¾ ounces (50 g) roasted almonds, ground

2 teaspoons baking powder

3 egg whites

¾ cup (150 g) sugar

sliced almonds for topping

Instructions

Preheat the oven to 350F Convection. Grease a round 26 cm Spring pan (9½ inch).

Wash, dry and peel the rhubarb. Cut it in little pieces, mix with 2 tablespoon of sugar and let sit for at least ½ hour. It will extract a lot of water that needs to be drained. Pat rhubarb dry for further use.

In a kitchen machine beat together butter, sugar and vanilla extract until the butter is fluffy and the sugar is dissolved. Put in the eggs, one at a time and mix well.

In a separate bowl sift together flour, ground almonds, salt and baking powder, add slowly to the egg mixture. Don’t over mix.

Fill dough into the spring pan, top with dried rhubarb and bake for 25 min.

In the mean time prepare the meringue/ baiser topping. Beat egg whites until stiff peaks form. Slowly add the sugar until meringue is firm and shiny.

Spread the meringue evenly over the rhubarb and decorate with almond slices. Return to the oven for another 15 min. Cover the cake with aluminum foil after 5 min. in case the meringue does turn too dark.

Cool completely before removing the cake from the pan.

Hope you enjoy this tasty treat!

 

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Spinach-Broccolini Quiche

Happy Solstice, Produce Lovers!

Photo Credit: Daniel Schwen, Wikimedia Commons

Photo Credit: Daniel Schwen, Wikimedia Commons

We hope you are enjoying the longest days of the year. Today we bring you a recipe we love, with veggies we are serving this week. You can serve this one warm or cold and for breakfast or dinner, and it should be a good way to get even the kids to eat their veggies.

Spinach-Broccolini Quiche

Ingredients

  • 1 garlic clove, minced

    Photo Credit: Agriffin, Wikimedia Commons

    Photo Credit: Agriffin, Wikimedia Commons

  • 4 oz broccolini, chopped
  • 2 cups spinach
  • 2 tbsp butter
  • 1 ¼ cup skim milk
  • 4 oz mozzarella cheese
  • 2 tsp Dijon mustard
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 2 egg whites
  • 4 eggs
  • 1 tbsp grated Parmesan cheese
  • 1 pie crust

Directions

  • Preheat oven to 350 degrees.
  • Heat a medium skillet over medium heat. Sautee broccolini, spinach, and garlic in butter for a few minutes, to lightly wilt spinach. Do not over cook at this stage, as these ingredients will cook further in the oven.
  • Meanwhile, mix milk, mozzarella, mustard, salt, pepper, eggs, and egg whites in a bowl.
  • When the spinach is slightly wilted, transfer sautéed spinach and broccolini mixture to pie crust. Pour in egg and cheese mixture. Top with parmesan cheese and bake 35-40 minutes.
  • Let cool to appropriate temperature before serving.

Enjoy!

 

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