Port Townsend Food Co-op Recipes

The Food Co-op, 414 Kearney Street, Port Townsend, 98368
Port Townsend
Phone: (360) 385-2883

Local Recipes












A Microbiome Summer Farms Lunch Menu — with 16 microbiome loving ingredients in one meal!

by Sidonie Wilson of F.E.A.S.T.

Easy Buckwheat/Rye Blini
Makes 40 small blini
½ cup rye flour
½ cup buckwheat flour
½ cup potato starch
2 tablespoons freshly ground flaxseed
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon sea salt
1 ½ cups water kefir or buttermilk

Heat a griddle on medium for pancakes. Combine all dry ingredients, add wet ingredients, and stir. Oil griddle with butter before each batch. Use a tablespoon of batter for each blini. Cook as for pancakes.

Balsamic French Lentil Salad
Serves 4
¼ cup unsalted butter or olive oil
1 large onion, diced small
6 cloves garlic minced
3 carrots, diced small
¾ cup white wine or cooking sherry
1 teaspoon Herbs de Provence
1 teaspoon fennel seeds
½ to 1 teaspoon red pepper flakes
3 tablespoons or to taste of good quality thick balsamic vinegar (I use Napa Valley)
1 teaspoon sea salt or to taste
1 cup Le Puy French lentils
2 cups water

Sauté onions and carrots in butter until sweet, about 10 minutes. Add minced garlic, spices and wine, cook until wine has evaporated. Add lentils and water, cook at a simmer until lentils are tender but not mushy, about 20-25 minutes. Add salt, balsamic vinegar, and red pepper flakes. Serve at room temperature.

Microbiome-Loving Pistou (pesto)
serves 4
¼ cup sunflower seeds
¼ cup pumpkin seeds
½ cup walnuts
1 clove garlic
1 ½ packed cups fresh herbs (I use tarragon, thyme, oregano, sage, parsley, lemon balm, and dandelion leaves, but basil, cilantro, and dill would also work well)
2 tablespoons raw apple cider vinegar
1 teaspoon salt
1 tablespoon dijon mustard
½ cup walnut oil

Toast the walnuts and seeds. Mince garlic clove in a food processor, add all ingredients except oil, and while machine is running slowly pour oil in until mixture is pesto-like.

Farm Fresh Summer Squash Roast
serves 4
4 smaller yellow Squash, Zucchini–large dice
Preheat oven to 425 degrees F. Line a cookie sheet with parchment paper. Lay diced squashes on tray, drizzle with walnut oil, and sprinkle with salt and Herbs de Provence. Roast for 20 minutes, stir and roast another 15 minutes or until melty.

Sliced Ripe Tomatoes
2 large ripe farm- or garden-fresh slicing tomatoes
Sea salt
Slice tomatoes thinly and sprinkle with salt. Eat with blini topped with pistou and lentil salad with roasted summer squash on the side. Enjoy!



More Local Favorites….

Smoked Salmon Spread

serves 4

1 package Cape Cleare smoked salmon, deboned and shredded

1/4 to 1/2 cup red onions, chopped, pickled if you prefer

1 package Mt Townsend Creamery Fromage Blanc

1 tablespoon capers

Pinch of salt & pepper

Combine all ingredients. Serve on wheat crackers or toasted bagel halves from Bob’s Bagels or Metro Bagels.


Strata with Mushrooms, Onions, and Sage

serves 4

1 loaf Pane d’Amore “Miche” bread, cubed (preferably stale)

6 local eggs, beaten

2-3 cups Dungeness Valley milk, (enough to top bread in pan)

1 onion, chopped

2 cups mushrooms, chopped

3 cloves garlic, diced

3 tablespoons sage, chopped

1 cup Mt. Townsend Creamery Campfire cheese, grated (reserve some for top)

Pinch of salt/pepper

Preheat oven to 350 degrees. Butter 9×12 pan. Sauté onions until translucent. Add mushrooms, garlic, and sage and sauté until mushrooms are reduced in size, and garlic and sage are fragrant. Beat eggs, then add milk, cheese, salt, and pepper. Put bread cubes in 9×12 pan, using only enough to fill pan to just below lip. Toss bread cubes with onion/mushroom mixture and return to baking pan. Pour milk/egg mixture over bread mixture and then press bread cubes to encourage them to absorb milk. Top with a little grated cheese. Bake for 30-45 minutes, until knife inserted in center comes out clean.


Potato Salad with Peas and Garbanzo Beans

serves 4

8 medium potatoes, rubbed with olive oil, salt and pepper, and roasted at 400 degrees, then chopped.

1 large or 2 small garlic dill pickles, chopped

1/2 bag frozen peas (from Washington grower)

2 eggs from a local grower, hardboiled and chopped

1 cup cooked garbanzo beans (canned or cooked in the pressure cooker)

3/4 cup aioli (homemade or store bought)

1 tablespoon dijon mustard

Pinch of salt and pepper

Gently blend all ingredients in a large bowl, then adjust seasoning to taste. All quantities are approximate.


Cortido and Carrot Salad

serves 4

1 cup shredded Nash’s or Dharma Ridge carrot

1/4 cup Midori Farm Cortido

Juice of one lemon

Pinch of salt

Combine all ingredients. Serve.
Variations: Replace some or all of the carrot with shredded cabbage, chopped radish, or corn.


Spicy Rhubarb Salsa
2 cups rhubarb, chopped

2 garlic cloves, minced

2-4 jalapenos, seeds removed and chopped

1 bunch green onion or chives, chopped

1/2 cup (or more) cilantro, chopped

1/4 cup lime juice

1 teaspoon honey

Pinch of salt

Combine lime juice and honey until honey dissolves. Mix with rest of ingredients.
Serve with salmon for a main dish or with cheese and crackers for an appetizer.