PCC Recipes

Northwest Salad

foodette — Fri, 03 Feb 2012 18:03:29 +0000

This salad features beautiful greens, oranges and reds from fresh ingredients filled with vitality, an ideal combination to aid a cleansing detox.

Alehouse Pepper Smoked Salmon Linguine with Basil, Spinach, Kalamatas and Chèvre

lydcox — Tue, 31 Jan 2012 23:51:23 +0000

<a href="/deals/ndnw_20120201.html">Special coupon offer »</a> The combination of peppery smoked salmon with tender pasta and bright, fragrant basil is glorious. As the season progresses, try adding heirloom tomatoes, eggplant and summer squash to this simple and satisfying meal!

PCC Sockeye Classic Lox with Bagels, Dill and Capers

lydcox — Tue, 31 Jan 2012 23:41:30 +0000

<a href="/deals/ndnw_20120201.html">Special coupon offer »</a> Our PCC Sockeye Classic Lox is cold-smoked using our own recipe. It is moist, silky and gem-toned, full of briny, sweet flavor. This style of smoked salmon is delicious simply piled on a cracker or folded into dips, but the multi-textured and colorful appeal of this dish gives it a delightful stage on which to really shine!

Spring Vegetable Risotto with Fava Beans, Morels and Pea Vines

rachel.cowgill — Tue, 31 Jan 2012 01:27:46 +0000

Risotto is a traditional Italian dish that you can find in many of the state's finest restaurants (and not just Italian ones). It is infinitely adaptable, changing along with the seasons. In spring, morel mushrooms start to pop up in the mountains; searching for them with someone skilled in mushroom identification is a quintessential Pacific Northwest experience. The addition of fava beans, known in Italian as carne di poveri or "poor man's meat" owing to their high protein content, adds a slightly nutty, buttery and vibrant greenness to the risotto that surely heralds the coming of spring.

Ricotta Cheese

rachel.cowgill — Tue, 31 Jan 2012 01:19:23 +0000

Ricotta is an Italian dairy product made from sheep, cow or buffalo milk whey left over from the production of cheese. Ricotta is used in many desserts, such as cheesecakes and cannoli, and pasta dishes.

Chitrannam (Magical Rice)

rachel.cowgill — Tue, 31 Jan 2012 01:12:55 +0000

This is a traditional vegetarian rice dish, which is popular in the southern state of Andhra Pradesh in India. Literally translated from Telugu, which is the language spoken in Andhra Pradesh, it means "magical" or "wondrous" rice. Lemon rice is a "must-have" on most religious celebrations throughout Andhra Pradesh and there are frequent family debates about whose lemon rice is better. My husband and I have kept the tradition alive at home and each of us thinks we make the better lemon rice!

Chilled Green Pea Bisque with Tarragon, Morels and Dungeness Crab

rachel.cowgill — Tue, 31 Jan 2012 01:03:47 +0000

Cuban-style Chilindron of Lamb

rachel.cowgill — Tue, 31 Jan 2012 00:57:08 +0000

Very versatile, Chilindron is one of my favorite dishes. It's a rich, woodsy, bright Spanish stew, dominated by roasted red peppers, paprika and onions. Originally made with vegetables, Chilindron originated in Aragon in central Spain. It's now a staple dish in Cuban cuisine and other Spanish cultures, differing only by a few ingredients. There are many variations using goat, lamb or chicken. In Cuba, lamb and/or goat are the most popular and are enjoyed at big parties, weddings and New Year's Eve dinners. The leftovers are enjoyed as tapas the next day.

Chikezenni (Chicken and Root Vegetable Stew)

rachel.cowgill — Tue, 31 Jan 2012 00:50:15 +0000

Cacik (Yogurt and Cucumber Dip)

rachel.cowgill — Tue, 31 Jan 2012 00:46:10 +0000

Yogurt is an important element in Turkish cuisine — the English word yoghurt or yogurt derives from the Turkish word yoğurt. Yogurt can accompany almost all meat dishes (kebabs, köfte) and vegetable dishes. In villages, yogurt is eaten regularly with rice or bread. The most popular way of serving yogurt as a mezze is Cacik, which is served with meat, sandwiches, rice and kebabs.

Muceddere (Brown Lentil Pilaf with Caramelized Onions)

rachel.cowgill — Tue, 31 Jan 2012 00:42:05 +0000

Pilaf or pilav — a word originally derived from Turkish — is one of those foods in Turkish cuisine possessed of a ritual quality. It has an important place in ceremonial meals as well as everyday cooking. Though pilaf is made from a variety of grains, the first to come to mind in Turkey is rice pilaf, which always has had a special status. Lentils are a favorite staple in Turkey, especially in villages and small towns where large groups of people eat together. Brown lentils can be combined with rice or bulgur to make pilaf. With the rich protein of lentils, this pilaf is a satisfying dish served with a layer of caramelized onions on top, <a href="/pcc/recipes/cacik-yogurt-and-cucumber-dip">Cacik</a> (yogurt and cucumber sauce) and shepherd’s salad.

Gingery Chicken with Vegetables

monahat — Thu, 26 Jan 2012 01:12:03 +0000

Serve with sautéed greens or roasted root vegetables for a great "Paleo" meal.

Janice's Paleo Meatloaf

monahat — Thu, 26 Jan 2012 01:08:35 +0000

PCC employee Janice Parker loves this easy entrée.

Shrimp and Mango "Ceviche"

monahat — Thu, 26 Jan 2012 01:03:34 +0000

Wild Northwest shrimp is highlighted with bright flavors in this fully cooked "ceviche." Serve over shredded lettuce for an appetizer.

Kale and Smoked Salmon Salad with Avocado and Grapefruit

monahat — Thu, 26 Jan 2012 00:58:18 +0000

Refreshing and light, but hearty with protein and healthy fats.

Sesame-Garlic Broccoli Salad

monahat — Thu, 26 Jan 2012 00:48:53 +0000

Raw broccoli is "cured" with oil and vinegar, so the taste is more delicate than you may expect.

PCC Spicy Tofu and Spelt

webwoman — Sat, 21 Jan 2012 21:17:40 +0000

Northwest Fireside Celebration Seafood Soup with Winter Greens and Chicken Italian Sausage

webwoman — Sat, 21 Jan 2012 19:26:24 +0000

As a chef, I consider our region one of the richest and most satisfying in the world. (And I've worked in quite a few other places!) We have vibrant crops, vast grazing lands, bountiful seafood, fabulous wines and so many reasons to celebrate our local resources. This soup was inspired by an amazing Spanish Basque chef I met in Paris a number of years back. (He, by the way, envied my Northwest home!) Redolent with wine and garlic, it also utilizes our gorgeous local leeks, delicious mussels and clams, leafy greens and a somewhat unexpected but important addition: Italian sausage! PCC brand sausages are custom ground for us by Mondo's right here in Seattle. They are our exclusive recipe and definitely (as you might expect) superior quality. Traditionally this dish calls for pork sausage, but I have lightened it by using our Chicken Italian Sausage, bursting with fennel and spices! The beautiful thing about this soup is that it literally can be prepared in less than 30 minutes and is absolutely gorgeous with its knockout, vibrant colors! What a perfect way to celebrate the season!

Cornmeal Crust Pizza with Black Bean Hummus, Caramelized Shallots, Winter Greens, Chèvre and Manchego Cheese

lydcox — Sat, 21 Jan 2012 00:28:14 +0000

Note: Special coupon offer has ended. Our PCC Deli Black Bean Hummus is made from scratch using delicious ingredients like healthy black beans, sesame tahini, tamari and balsamic vinegar. The flavor is complex and zesty and makes the perfect base for these incredibly simple and nutrient-rich pizzas. The combination of spicy chèvre and nutty Manchego is perfect with the caramelized shallots and the sweet bits of dried mango. Our Vicolo pizza crusts were developed in the kitchen of a neighborhood restaurant in San Francisco by the same name and are still made to traditional standards.

PCC Winter Farro Salad

webwoman — Fri, 20 Jan 2012 21:17:40 +0000

Also known as emmer, farro is versatile and provides a full-bodied flavor.