Processed with VSCOcam with a6 preset(Recipes courtesy of Heather, Kailyard Kitchen)

We are thrilled to be kicking off our Winter Session this Wednesday, February 3rd! Here are a few recipes to pack your fridge full of delicious and nutritious meals, utilizing the produce you receive this week.

Tuna Salad with Pears, Pecans, and Mint

2 cans of tuna, drained (see note below)
2 tbsp mayonnaise
1 d’anjou pear, cut into cubes
1 rib of celery, thinly sliced
2 tbsp yellow onion, minced
1 teaspoon Dijon mustard
1 lemon, zested and juiced
1/4 cup mint leaves, roughly chopped
1 head romaine lettuce, cut into bite sized pieces
1/4 cup pecans, toasted and lightly crushed

  1. In a large mixing bowl, stir together tuna, mayo, pear, celery, onion, mustard, lemon zest and juice until well combined.
  1. To serve: Create a bed of lettuce in a serving bowl or individual bowls. Place tuna salad on top of romaine, then top with chopped mint and pecans.


**Note: Our oceans are being depleted of fish at an alarming rate. This is partially due to unsustainable fishing practices being used across the globe. Seafood is, of course, a staple of our cuisine in the Pacific Northwest and so I believe it is important to be responsible consumers and be sure we know where our seafood is coming from and how it is being harvested. Because canned tuna is often unsustainably caught, it is especially important to be informed as to where and how it is being sourced. In the northwest, we are lucky to have the Fishing Vessel – St. Jude, a family owned and operated tuna fishing boat. By exclusively trolling for tuna, the St. Jude eliminates bycatch and waste while controlling the quality of tuna they catch. St. Jude tuna is available at many local grocery stores and farmers markets and I encourage you to seek them out. Another great option is the Wild Planet brand of tuna which is available at PCC and Whole Foods. For more information about sustainable seafood, please visit


Tropical Broccoli Salad

1 head broccoli, florets removed and cut into bite sized pieces
1 jicama, peeled and cut into matchsticks
4 carrots, coarsely shredded
1 mango, peeled and cut into bite sized pieces
1/4 red onion, thinly sliced
2 limes, zest and juice
2 tablespoon olive oil
1 tablespoon sesame seeds, divided
1/2 cup cilantro leaves, divided
Salt to taste

  1. In a large pot, bring 2 quarts of salted water to a boil. Blanch broccoli for 20-30 seconds then place broccoli in ice water. Drain broccoli when cool.
  1. In a large bowl, combine broccoli, jicama, carrots, mango, red onion, lime zest and juice, olive oil, half of the sesame seeds, half the cilantro, and salt to taste. Place in a serving bowl then top with remaining sesame seeds and cilantro.


(Recipes courtesy of Heather,



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