Category Archives: Recipes

Summer Recipe: Sweet Summer Salad + Strawberry Vinaigrette

by Natalie Kelley

Summer just screams for fresh salads. Is there truly anything better than taking that first bite of refreshing fruits and veggies when it’s hot out? Well, the only thing that does make it better is when the produce used to make the salad is local, fresh and sustainably grown.

_MG_8532Ever since I was little, I valued eating local, fresh fruits and veggies, even if I didn’t realize that’s what I was valuing at the time. We always had a big garden overflowing with beautiful food, we made weekly trips to a local farm stand in town and shopped the local and organic sections at the grocery store (when we weren’t driving directly to farms to pick up our produce). I was so young that I simply knew the high-quality food my parents bought from local vendors or picked from the garden tasted better.

As I’ve grown up, these values have grown with me and grown even stronger. I understand the implications of eating locally, organically and sustainably and I truly see eating as an ethical act now. The food systems we choose to support with our money and eating habits make a world of difference.

And when I get to cook with food that I know came from a reliable and sustainable source, it makes that meal mean so much more. To me, it gives the meal more soul, and I love that!

This salad incorporates all of that summertime, sustainable-food soul and love with every bite. It packs so many nutrients and diverse flavors, making the perfect side dish for any summer barbecue, dinner party or picnic.


Sweet Summer Salad + Strawberry Vinaigrette

Serves: 4 people

Prep Time: 20 minutes

Ingredients (Salad):

  • 6 packed cups spinach
  • 20-25 strawberries
  • 3 large golden beets
  • 1 granny smith apple
  • 1/4 cup diced red spring onion
  • 1/3 cup pistachios
  • 2 Tbsp coconut oil

Ingredients (Dressing):

  • 12 strawberries
  • 3 Tbsp apple cider vinegar
  • 3 Tbsp water
  • 1 1/2 Tbsp honey


  1. Wash your spinach and place in a large bowl. You can chop the leaves if you’d like, but I like keeping them whole.
  2. Peel your golden beets and cut into small cubes and steam until tender.
  3. While your beets are cooking, cut your granny smith apple into small cubes as well and place in a skillet or pan with your coconut oil. Sautée on low until they start to turn golden.
  4. While your beets and apples cook, cut your strawberries into small pieces and toss with your spinach, along with the red spring onions.
  5. Once the beets and apples are done cooking, toss with the rest of the salad.
  6. Chop your pistachios and sprinkle on top.
  7. For the dressing, place the strawberries, apple cider vinegar, water and honey into a blender or food processor and blend on high until all ingredients are combined.
  8. Drizzle on top of your salad and enjoy!



Sweet Corn Summer Harvest Salad

Hello Harvesters

This week’s recipe is a summer harvest salad that can be served warm or chilled. It’s delicious, nutritious, and looks great too!


Sweet Corn & Zucchini Salad with Lemon-Garlic Dressing

Prep time: 15 minutes

Cook time: 10 minutes

"CourgettesInBowl" by Simon Speed - Own work. Licensed under Creative Commons Zero, Public Domain Dedication via Wikimedia Commons -

“CourgettesInBowl” by Simon Speed – Own work. Licensed under Creative Commons Zero, Public Domain Dedication via Wikimedia Commons –


3 medium zucchini (cut into ½ inch strips)

2 ears sweet corn

1 medium onion (red or white)

1 ripe lemon

4 T. olive oil

2 Tsp. Salt

1 Tsp. black ground pepper

½ C finely grated Asiago



To make dressing, squeeze juice of one lemon into small bowl, add approximately 4 tsp. olive oil (should be equal parts oil and lemon juice), crush and add 3 cloves garlic and then add 1 tsp. salt and 1 tsp. black pepper and stir. Let sit while you prepare other ingredients.


Husk corn and bring a large pot full of water to a boil (enough to submerge the corn). When water is boiling, submerge corn and turn off water, let sit for 5 minutes then remove. When cool enough to handle, cut kernels off cob


While corn is cooking dice and sauté onion on medium-high heat until pieces start to look translucent. While onions are sautéing, prepare zucchini by cutting in half vertically and horizontally, then cut each remaining quarter into 4 strips. Add zucchini and 1 tsp. salt to sautéed onion and continue to cook for about 3 minutes (note: zucchini doesn’t take very long to cook, should just begin to be soft, you don’t want to lose the crunch). If the zucchini and onion look wet, empty onion and zucchini into a colander and let strain to get as much moisture out as possible.


In large bowl combine corn kernels and zucchini and onion. Toss dressing and sprinkle with grated Asiago. Serve warm, or let veggies cool before tossing with dressing and cheese. Enjoy!



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Washington Peaches are Here!

Peaches are one of the greatest signs of summer in the Pacific Northwest. These sweet, juicy fruits appear in the middle of the season and last until early fall, providing summer revelers in Washington with a delicious treat to add to picnics and BBQs. Peach trees grow well in the Pacific Northwest because of our relatively mild climate. Our winters are cold enough to satisfy the chilling requirement of peach trees, which need a certain amount of hours at cold temperatures in order to fruit, but not so harsh that the flower buds die.


Peaches are native to the northwestern part of China, where human cultivation is thought to have begun around 1000 BCE. The fruit was favored by Chinese nobles, and was ascribed certain magical powers in Chinese mythology. By 200 BCE, Chinese horticulturists knew how to differentiate between different winter cultivars of the peach tree, allowing commercial production to increase. At this time, peaches were also imported to the Mediterranean region, including Persia (from which the peach gained its Latin name, Prunus persica). From there, peaches made to Europe, where the French word peche became the English word “peach”. Since that time, peaches have been a popular (though historically expensive) treat in Europe and America, where Thomas Jefferson grew peaches at Monticello.


China is still the world’s leading producer of peach crops, producing an estimated 11 million tons in 2010- 50% of the entire world’s production! In contrast, the United States produces only about 6% of the world’s peach harvest. Oddly enough, China exports fewer peaches than the United States because most of its peaches are consumed domestically.



Did you know that peaches and nectarines are the same species? The only difference between them is that they come from different cultivars of peach tree (like the difference between a cherry tomato and a grape tomato).


For a fun and tasty summer dessert, check out this week’s recipe by Kayla Waldorf for Pacific Coast Harvest- roasted peaches with toasted almonds and vanilla ice cream!



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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


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


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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Watermelon Salad for Hot Summer Days

Hello Harvesters

Here’s a fun and delicious starter for a hot summer day, or an hors d’oeuvres for your next BBQ. Serve this with some iced cocktails or lemonade for the kids.


Feta and Watermelon Summer Salad with Mint-Lemon Dressing

Photo by Kayla Waldorf for Pacific Coast Harvest

Photo by Kayla Waldorf for Pacific Coast Harvest


1 Small Watermelon chilled (personal sized)

4 oz crumbled Feta

3 Tbsp. Lemon juice

1 Sprig fresh mint

4 Tsp. Honey

¼ Tsp. Salt



Cut watermelon into bite-sized cubes (1-2 inches) and separate into for bowls. Crumble approximately 1 oz feta over each bowl (more if you prefer). To make dressing, combine lemon juice, salt, and honey and set aside. Wash and remove 12-16 medium-large mint leaves from sprig and chop very finely. Add mint to dressing and stir. Spoon dressing evenly over salads. Garnish with a mint leaf and serve.

Alternatively, serve as an hors d’oeuvres by putting toothpicks through the watermelon cubes with a small amount of feta and mint, then drizzle with small amount of dressing.

Original recipe by Kayla Waldorf


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