Tacoma Boys H&L Produce

Recipes From Tacoma Boys

Enjoy the seasonal recipes below which feature fresh and delicious food from Tacoma Boys.

Baked Steelhead with Browned Whole-Grain Mustard Crust


  • 4 pieces fresh Tacoma Boys Norway Steelhead
  • 4 Tbls whole grain mustard (We love Malle Old Style brand)
  • 1 Tbls fresh minced chives (or dried)
  • 1 Tbls olive oil


Preheat the oven to 400. Place the steelhead on a foil lined baking sheet and season with salt and pepper. Mix together the mustard, chives and olive oil and spread evenly on the top of each piece of fish. Bake for 6 minutes. Remove the fish while you preheat the broiler. Once preheated, broil the steelhead 6 inches from the heat for about 4 minutes until the mustard crust is browned. Transfer to plates and serve immediately!

Featured Customer Recipe
from Faith of Bremerton

Serves 1


  • 1 cup Yogurt (any flovor)
  • 1 Cup Fresh Strawberries
  • 1/2 Cup Ice
  • 2 Tb. Ground Flax
  • 2 Tb. Honey


  1. Place all in Blender & puree on high until well blended.
  2. Enjoy.


Featured Customer Recipe
from Linda of Fox Island

Serves 4


  • 1 cup cold water
  • 2 oranges peeled
  • 1/4 lemon peeled
  • 1 banana
  • 1/2 cup of frozen fruit (ie.raspberries)
  • 1 small beet scrubbed well or peeled and cut into small pieces
  • 1 small piece of peeled ginger root
  • 2 cups of beet greens


  1. Place food items into the Vitamix in the order listed, and blend for 30 seconds or until smooth.


Featured Customer Recipe
from Faye of Tacoma


  • 1 butternut squash peeled and seeded
  • 1 TBSP olive oil
  • 1 medium onion, diced
  • 1/2 cup chopped leeks (white and green parts)
  • 1 TBSP ginger, peeled
  • 5 cups chicken stock
  • 2 tsp nutmeg


  1. Cut butternut squash into about 1 inch even sized cubes.
  2. Heat a large pot or dutch oven over medium heat. When hot add olive oil and once oil is hot add in onions and leeks
  3. Add in squash, ginger and chicken stock and bring to a simmer, cooking until the squash is tender (about 15 minutes)
  4. Pour off most of the stock in a large bowl and reserve
  5. Carefully add squash, onions, ginger and leek mixture to blender or food processor and puree (careful will be very HOT!)
  6. Once pureed, add contents back to pot and add in the chicken stock until the desired consistancy is attained.
  7. Stir well and add in nutmeg, salt, and pepper to taste.

Soup freezes well! I got this recipe from Paleo Comfort Foods Cookbook.

COASTAL Rugged Mature English Cheddar

Serves 4

9oz macaroni • 3T butter • 1/3 C flour • 1-1/4 C whole milk • 17 oz grated Coastal Cheddar
1/4 C breadcrumbs • salt & pepper to taste • add onions and/or crumbled bacon if desired


  1. Heat oven to 375°.
  2. Cook macaroni in large saucepan of boiling salted water for 8-10 minutes; drain well and set aside.
  3. Melt the butter over low heat in a saucepan slightly larger than that used for the macaroni. Whisk in the flour to form a roux.
  4. Gradually add in the milk, whisking constantly to keep the sauce smooth. Add spices, onion and or bacon if desired. Bring the sauce to a simmer and cook for 5 minutes.
  5. Remove the sauce from the heat, add 13 oz of Coastal cheese and stir until the cheese is well combined and melted.
  6. Add the macaroni to the sauce and mix well. Transfer to a deep 9x9 glass pan and sprinkle over remaining cheese and breadcrumbs.
  7. Place in oven and cook until cheese is bubbling; approx. 20 minutes. Let stand for 5 minutes, and then serve.


More recipes can be found in our Recipes Archive

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