Tag Archives: 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!

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

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!

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 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.

Sign up for produce delivery service today!

Hardy Quinoa Salad

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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

Directions:

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

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Ingredients:

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

3 ripe kiwis, diced

½ cup granulated sugar

¼ cup water

 Method:

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

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

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

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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