Cover image for Cooking from scratch : 120 recipes for colorful, seasonal food from PCC Community Markets / with Jill Lightner ; photographs by Charity Burggraaf.
Title:
Cooking from scratch : 120 recipes for colorful, seasonal food from PCC Community Markets / with Jill Lightner ; photographs by Charity Burggraaf.
ISBN:
9781632171887
Publication Information:
Seattle, WA : Sasquatch Books, [2018]

©2018
Physical Description:
xxi, 279 pages : color illustrations ; 26 cm
General Note:
Includes index.
Abstract:
"120 simple and delicious recipes in a cookbook that's chock-full of nutritional information and expert advice from Seattle's popular grocer, PCC Community Markets" -- Amazon.com.
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Summary

Summary

Eating healthy, local food prepared from scratch is at the heart of this cookbook from PCC Community Markets. Going strong for sixty-five years, they are respected and appreciated throughout the NW for their commitment to local producers, sustainable food practices, and healthful, organic seasonal foods. You will find 120 recipes organized for every meal of the day, including many of PCC's most popular dishes, such as their treasured Emerald City Salad. The book also includes cooking, storing, and shopping tips -everything you need to know to make the most of the local bounty offered in your area, wherever you live.


Author Notes

Founded in Seattle in 1953 by 15 local families, PCC Community Markets (PCC) is the nation?s largest community-owned food market with an unmatched enthusiasm for making food from scratch. United in the belief that using real ingredients to create flavorful dishes is the only way to eat, PCC is a haven in the Greater Seattle area for those who share a commitment to fresh, local, organic, and seasonal foods, sustainably sourced from local producers, farmers, ranchers, and fishers.


Reviews 2

Publisher's Weekly Review

Founded by 15 Seattle families in 1953, the Puget Customers Co-op, known as PCC, has been at the forefront of the local and organic movement for some time, and the group's history and experience shine in this excellent collection of recipes designed to make the most of fresh local ingredients. Though some dishes will resonate strongest with Seattle locals, such as the Dutch Baby, a baked pancake with crispy edges and a puffy center that was invented in that city, there are plenty of creative riffs like carrot cake waffles, butternut squash apple soup, and roasted brussels sprouts in a tangy Caesar dressing. The book has a fair share of common dishes (scones, lentil soup, walnut-beet salad, etc.), but most recipes are delicious diversions: roasted cherry, chorizo, and orzo salad; pomegranate molasses grilled chicken; cornmeal, parmesan, and thyme crackers; and a kimchi Bloody Mary. Devotees of co-ops and farmers markets will appreciate the superb assortment of flavorful options as well as their relative simplicity in terms of sourcing and preparation. This is a truly delightful cookbook that focuses on whatever seasonal produce one might have on hand. (Sept.) © Copyright PWxyz, LLC. All rights reserved.


Library Journal Review

This volume from PCC Community Markets, Seattle's pioneering co-op grocery chain, sets itself apart with its clarity, range, and beautiful presentation. The recipes, covering everything from breakfast to cocktails, are straightforward and appropriately detailed. It's clear that PCC's chefs have written these recipes with home cooks in mind: they produce hearty dishes combining interesting flavors. The chapter on salads is a standout, with unusual variations on familiar themes, such as orzo salad with roasted cherries, arugula, and chorizo. Headnotes and sidebars are illuminating and often funny: of rhubarb (a recurring item) the authors say, "When vegetables are this determined to be odd, all we can do is enjoy them in their weirdness." Inserted occasionally throughout are "Flavor in Five" guides to various cooking basics, including vinaigrettes, marinades, chowders, stir-fries, and crisps. VERDICT This diverse collection of easy-to-follow and flavorful recipes is a delicious, memorable addition to any home kitchen.-Christopher Myers, Lake Oswego P.L., OR © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Table of Contents

Introductionp. x
How to Use This Bookp. xiv
Breakfastp. 1
Stir-Fried Cabbage with Fried Eggsp. 2
Whole Grains, Nuts, and Seeds Granolap. 4
Rhubarb-Cardamom Muffinsp. 5
Heavenly Sconesp. 7
Potato and Egg Basketsp. 8
Berry Cobbler Overnight Oatmealp. 11
Baked Dutch Baby Pancakesp. 13
Corn meal Pancakesp. 14
Cheesy Egg Boatsp. 17
Warm Grapefruit with Honey and Gingerp. 18
Carrot Cake Wafflesp. 21
Chilaquilesp. 22
Flavor in Five: Hashp. 24
Sweet Potato Hashp. 26
Soups & Stewsp. 29
Tiger Mountain Turkey Chilip. 30
Spring Pea Soupp. 33
Butternut Squash-Apple Soupp. 34
Egyptian Red Lentil Soupp. 35
Spicy Pork and Sweet Potato Stewp. 37
Lentil and White Bean Stewp. 38
Broccoli, Lemon, and Parmesan Soupp. 41
Asparagus Vichyssoisep. 42
Cauliflower-Cheddar Soupp. 43
Flavor in Five: Chowderp. 44
Tarragon Corn Chowderp. 47
Saladsp. 49
Grilled Corn Salad with Goat Cheesep. 51
Apple, Bok Choy, and Carrot Slawp. 52
California Potato Saladp. 53
Blueberry-Nectarine Caprese Saladp. 55
Roasted Cherry, Chorizo, and Orzo Saladp. 56
Spiced Squash Salad with Lentils and Goat Cheesep. 58
Emerald City Saladp. 61
Endive Salad with Bacon, Blue Cheese, and Pearsp. 63
Citrus-Beet Slawp. 67
Walnut-Beet Saladp. 68
Kale and Quinoa Salad with Lemon-Garlic Dressingp. 70
Hearty Greens Caesarp. 72
Peach and Pickled Onion Salad with Brown Ricep. 74
Perfect Protein Saladp. 76
Preserved Lemon and Anchovies with Fennelp. 79
Artichoke and Greens Saladp. 81
Shredded Seasonal Vegetables with Lime-Peanut Dressing (Som Tum)p. 82
Flavor in Five: Vinaigrettep. 84
Cara Cara and Blood Orange Salad with Sweet Chili-Sesame Vinaigrettep. 87
Main Coursesp. 91
Spice-Rubbed Grilled Pork Chopsp. 93
Fennel and Basil Lasagnep. 94
Slow-Roasted Salmonp. 97
Pomegranate Molasses Grilled Chickenp. 98
Curried Lentil and Mango Wrapsp. 100
Steph's Tofup. 101
Roasted Leg of Lamb Stuffed with Herbs and Garlicp. 104
Grass-Fed Prime Rib with Fresh Herbsp. 107
Dry-Brined Roast Turkeyp. 110
Halibut with Ginger-Rhubarb Saucep. 113
Beef and Bean Enchiladasp. 115
Spicy Chicken Thighsp. 117
Flavor in Five: Marinadesp. 118
Sesame-Ginger London Broilp. 121
Side Dishesp. 123
Asparagus with White Beans and Hazelnutsp. 124
Edamame and Chickpeas with Tahini Dressingp. 126
Roasted Cauliflower and Kohlrabi with Lemon-Tahini Saucep. 127
Pan-Roasted Sweet Potatoes with Cranberries and Pecansp. 128
Roasted Brussels Sprouts Caesarp. 131
Summertime Frittersp. 132
Roasted Cumin Carrotsp. 135
Oven-Roasted Caponatap. 137
Emmer Farro with Tangerines and Persimmonsp. 139
Smoked Mozzarella Pasta Saladp. 140
Sherried Leek and Chanterelle Gravyp. 141
Flavor in Five: Stuffingp. 142
Northwest Celebration Stuffingp. 144
Easy Weeknight Mealsp. 147
Chicken Piccata Salad with Grilled Lemonsp. 149
Spicy Tofu and Speltp. 151
Seared Scallops with Arugula Pestop. 152
Italian Sausages with Roasted Grapesp. 155
Burrito Bowlsp. 156
Chicken Potpie with Dill Buttermilk Biscuitsp. 158
Quinoa Enchilada Bakep. 160
Linguine with Asparagus and Peasp. 162
Asparagus Ravioli Saladp. 165
Shrimp and Gritsp. 166
Creamy Winter Squash Fettuccinep. 169
Chicken Quesadillas with Apple Salsap. 171
Egg Kormap. 172
Thai Steak Saladp. 173
Flavor in Five: Stir-Fryp. 176
Garlicky Green Beans and Shrimpp. 179
Snacks & Appsp. 181
Grilled Plum and Nectarine Salsap. 183
Roasted Cherry Tomatoesp. 187
Fresh Fava Bean Hummusp. 188
Roasted Red Pepper and Walnut Spread (Muhammara)p. 189
Cornmeal, Parmesan, and Thyme Crackersp. 192
Avocado Toast with Goat Cheese and Radishesp. 195
Nut and Honey Clustersp. 197
Mango and Avocado Fresh Rollsp. 198
Crostini with Goat Cheese and Rhubarb-Thyme Jamp. 201
Feta and Sun-Dried Tomato Spreadp. 202
Spicy Herb-Roasted Nutsp. 203
Lentil and Walnut Pâtép. 204
Roasted Sweet Potato Dipp. 205
Spicy Peanut Popcornp. 207
Flavor in Five: Energy Barsp. 208
Homemade Energy Barsp. 211
Drinksp. 213
Cold Brew Coffeep. 214
Hibiscus Tea Concentratep. 216
Sparkling Blueberry Lemonadep. 217
Mango Lassip. 218
Honeydew-Lemongrass Agua Frescap. 219
Pineapple-Buttermilk Smoothiep. 222
Mexican Hot Chocolate (Champurrado)p. 223
Zesty Fall Ciderp. 226
Golden Milkp. 227
Ginger-Cranberry Kombucha Mimosap. 228
Kimchi Bloody Maryp. 229
Orange-Kummel Cocktailp. 230
Flavor in Five: Sangriap. 234
Sangria Blancap. 237
Dessertsp. 239
Avocado Browniesp. 240
Cherry-Balsamic Upside-Down Cakep. 241
Flourless Chocolate Crinklesp. 244
Finnish Buttermilk Cakep. 247
Hibiscus Lemon Barsp. 248
Flourless Peanut Butter-Oatmeal Cookiesp. 250
Roasted Rhubarb and Strawberriesp. 253
Vegan Gingersnapsp. 255
Salted Caramel Pumpkin Cheesecakep. 256
Plum Hand Piesp. 257
Flavor in Five: Crisps and Crumblesp. 260
Peach or Nectarine Crispp. 263
Cooking by the Seasonsp. 265
Acknowledgmentsp. 271
Indexp. 273