Tacoma Boys H&L Produce
Recipes

Recipe Archive From Tacoma Boys

Enjoy the seasonal recipes we've featured in the past featuring fresh and delicious food from Tacoma Boys.

PUMPKIN RISOTTO
Featured Customer Recipe
from Carbdiva of Steilacoom

Ingredients:

  • 1 small sugar pumpkin (or any other hard winter squash such as acorn), about 1.5 lbs
  • 6 cups chicken stock or vegetable broth, brought to a simmer
  • 1 T butter
  • 1 T olive oil
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 1/2 cups arborio rice
  • 1/2 cup white wine (not too dry--a Riesling is nice)
  • 1 tsp. finely shredded fresh sage
  • 4 T grated Parmesan cheese
  • 1/4 cup Gorgonzola (or other bleu cheese of your liking, optional)

Preparation:

To begin, cut the pumpkin in half, scoop out the seeds and then peel. Cut the flesh into small (about 1/2-inch) dice. Saute the pumpkin in the butter on low heat until it begins caramelize and softens. (You want it to "give" when pierced with a knife--think texture--done but still slightly firm, not soft and squishy). Remove the pumpkin to a bowl and set aside.

In a large saucepan saute the onion over medium heat in the 1 tablespoon of olive oil. Cook, stirring occasionally, until it begins to brown, about 10 minutes. Add the minced garlic and the rice; stir until the rice is coated with oil.

Add the white wine and then about 1 cup of the stock, stir and let simmer over medium-low heat until almost all of the liquid is absorbed. Repeat this process, ladeling in stock, stirring, and simmering until all of the stock is used and the rice is cooked through. This will take about 20 minutes.

Stir in the pumpkin and then the parmesan and fresh sage. Stir until the cheese is blended in and the mixture appears creamy. If desired, crumble a bit of gorgonzola on top of each serving.

 

STUFFED PEARS
Featured Customer Recipe
from Suzanne Claypool of Spanaway

Ingredients:

  • 6 pears
  • 12 thick slices of bacon
  • Goat cheese (plain)
  • Olive oil
  • Fresh parsley
  • A little honey
  • Salt and pepper

Preparation:

  1. Mix all ingredients together, excluding the pears and bacon.
  2. Slice pears in half and spoon out a bowl in the middle of each slice to fill.
  3. Fill each pear half with cheese mixture.
  4. Wrap a piece of bacon around each pear slice and place on baking tray.
  5. Cook tray of pears at 350° for 25-30 minutes.

 

MIXED BABY GREENS AND WILD PEAR SALAD
Featured Customer Recipe
from Dedra Wilford of Gig Harbor

Serves 4

Ingredients:
1 pkg. or 4 c. mixed sweet baby salad greens • 2 -3 T. canolla oil • 2 T. Balsamic vinegar
1 Bosc pear, ripe but firm, cleaned & skin left on • 4 oz. Gorgonzola cheese
1/4 - 1/2 c. spiced walnuts (recipe follows)

Preparation:

  1. Place salad greens in large salad bowl.
  2. Drizzle with oil and vinegar; toss lightly.
  3. Thinly slice pear and add to greens.
  4. Add crumbled Gorgonzala and sprinkle with walnuts. Serve.

 

SPICED WALNUTS
Featured Customer Recipe
from Dedra Wilford of Gig Harbor

Makes 5 cups

Ingredients:
5 c. walnut or pecan halves • 1 c. sugar • 1/4 t. cinnamon • 1/4 t. nutmeg
2 egg whites • 1 T. fresh grated orange peel • 1/2 c. butter • pinch salt

Preparation:

  1. Heat oven to 325°
  2. Spread nuts in 15” x 10” x 1” pan.
  3. Bake, stirring occasionally, for 20 - 25 minutes or until lightly toasted.
  4. In small bowl beat egg whites until soft peaks form; 2 minutes.
  5. Continue beating, gradually adding sugar, salt, cinnamon and nutmeg until stiff peaks form; 2 minutes.
  6. By hand, fold in nuts and orange peel.
  7. In same pan you toasted nuts in; melt butter in oven (4-6 mins.).
  8. Spread nut mixture over butter.
  9. Bake, stirring every 10 minutes for 25 to 30 minutes or until nuts are brown and no butter remains.
  10. Cool completely.
  11. Store in an airtight container in your pantry.