As a family-owned-and-operated business, we know the importance of sharing a meal with loved ones and all the wonderful memories it can create. Over the years we have created a number of PCF family recipes and want to share those with you, our extended family! Hope you enjoy!
As seen on Q13 Good Day Seattle
PCF’s Executive Chef, Lacy Larson, joined Q13 Good Day Seattle to cook a delicious and festive dish for St. Patrick’s Day.
Nappa Cabbage Reuben Slaw
Serves 4-6
Prep Time: 15 minutes
Ingredients:
4 cups nappa cabbage, shredded
8-ounce corned beef, sliced into strips
4-ounce swiss cheese, shredded
4-ounce thousand island dressing
3 tablespoon chives, thinly sliced
4-ounce sauerkraut
2 tablespoon caraway seeds
1 tablespoon kosher salt
1 teaspoon black pepper
Preparation:
- Place all ingredients into a medium mixing bowl.
- Thoroughly toss with thousand island dressing. Serve immediately.
As seen on KOIN 6 News
KOIN 6 News’s Kohr Harlan joined PCF to make some delicious and nutritious vegetable-based meals to kick off healthy eating for the new year. PCF is proud to be the go-to distributor of fresh quality produce for over 45 years servicing our northwest restaurants, grocery stores, schools, healthcare, cruise lines, foodbanks, and anywhere that values farm to family products.
Don’t forget the power of produce in your diet and on your plate!
- Local produce does not undergo processing and freezing to preserve its shelf life, which means no pesky preservatives like those found in lots of processed foods. Because most of our produce is directly from local farms, it arrives fresh and packed with nutrients and does not lose its quality and nutritional value.
- Root vegetables are heart healthy foods that are high in fiber and antioxidants, and help prevent inflammation and lowers cholesterol.
- Vegetables and fruits are good sources of vitamins and minerals, low in calories and rich in dietary fiber. Eating more fruits and vegetables may help you cut back on higher calorie foods, such as meat, cheese, and snack foods.
Root Veggie Fries
Serves 4
Prep Time: 20-30 minutes
Ingredients:
- 2 rutabagas, cut into 3/8” x 2” sticks
- 2 turnips, cut into 3/8” x 2” sticks
- 1/3 cup extra virgin olive oil
- 1 tbsp salt
- 1 tbsp black pepper
Rutabagas and turnips can be substituted with celeriac, parsnip, carrot, and/or yams.
Preparation:
- Toss rutabaga and turnip sticks with oil, salt, and pepper until thoroughly coated.
- For oven or air fryer preparation, spread sticks evenly onto a sheet pan (for oven) or in two batches in air fryer. Cook at 375F for 15-20 minutes until golden brown.
Herbed Greek Yogurt Dip
Makes 2 Cups
Prep Time: 5-10 Minutes
Ingredients:
- 12 oz plain greek yogurt
- 1/2 cup extra virgin olive oil
- 1 lemon, juiced
- 2 tbsp baby dill, chopped
- 2 tbsp Italian parsley, chopped
- 2 tbsp chives, chopped
- 1 tbsp salt
Preparation:
- Whisk all ingredients together in a medium mixing bowl. Voila!
- Store in refrigerator for up to ten days.
Jicama Salad
Serves 4
Prep Time: 20-30 minutes
Ingredients:
- 3 cups jicama, peeled and ½” diced
- ½ cup celery, ¼” diced
- ½ cup red onion, ¼” diced
- ¼ cup green onion, chopped
- 1 cup Herbed Greek Yogurt Dip
- 1 tsp salt
- 1 tsp black pepper
Preparation:
- Combine all ingredients together in a large mixing bowl.
- Allow to chill for at least 2-3 hours before serving.
Turnip and Pear Bisque
Serves 6
Prep Time: 30 Minutes
Ingredients:
- 3 medium turnips, peeled and diced
- 2 bartlett pears, peeled and diced
- 3/4 cup sweet onion, diced
- 1 tbsp chive, finely chopped
- 1/2 cup heavy cream
- 3 cups water
- 3 tbsp olive oil
- 2 tbsp salt
Preparation:
- In a small pot, caramelize onions with oil and salt on medium-high heat. Add turnips, pears, and water.
- Bring to a high simmer and allow to cook until turnips and pears are fork tender.
- Remove from heat and add heavy cream. Blend using immersion or standard blender until silky smooth. Serve immediately and garnish with chive.