Quick Cooks | PCC Natural Markets

Quick Cooks

Grilling: great results with grass-fed beef
  • Using two affordable cuts of grass-fed beef, PCC Chef Lynne Vea shows how easy it is to get juicy, delicious results on the grill. A quick sprinkle of salt and pepper keeps the rich flavor of the beef front and center.

Winter greens: simple, versatile and flavorful
  • Whether you're a novice in the kitchen or an expert chef, winter greens are easy to cook with and can be added to any number of dishes, especially once you get a feel for them. Greens are extremely versatile and can be married to a huge variety of flavors. PCC Chef Lynne Vea walks you through the different varieties of greens and shares some of her favorite recipes.

Cooking with winter squash
  • Varied in color and often wacky in shape, winter squash is versatile, chock-full of flavor and a pleasant addition to so many dishes. PCC Chef Lynne Vea shows you how to cut and roast squash, discusses different varieties and shares some of her favorite recipes.

  • Fresh, local corn is a harbinger of the fall harvest in the Northwest. It's sweet flavor lends itself to a variety of dishes. PCC Chef Lynne Vea shows you how to select the perfect ear, discusses different cooking techniques and shares three of her favorite recipes.

Delicious ways with heirloom tomatoes
  • Pleasingly plump heirloom tomatoes are every bit the treasure their name implies: vibrant in color, quirky in shape, and rich with juicy summertime flavor. PCC Chef Lynne Vea demonstrates how to know when heirlooms are ripe, shares three easy serving suggestions, and shows her favorite way to freeze any extra for later.

Easy homemade pesto
  • Pesto adds the fragrance and flavors of summer to pasta, pizza, sandwiches, grilled meats and so much more. PCC Chef Lynne Vea shows you how to whip up this classic condiment and offers a trio of delicious variations on the theme.

Simple pan-seared salmon
  • Love the flavor of wild Alaskan salmon but too nervous to cook it at home? Chef Lynne Vea shares a quick and simple cooking method so that you, too, can prepare salmon with confidence. She also shares her grilling tips for fish plus two easy and delicious recipes that work well for salmon or halibut.

Salad dressing 101: easy homemade vinaigrettes
  • If you have oil and vinegar on hand, you're minutes away from creating flavorful vinaigrettes that rival anything you can find in a restaurant and can save you money, too! PCC Chef Lynne Vea breaks down the basics, from which oils and vinegars taste best together to which fresh herbs, fruit, and seasonings will perfect your new favorite salad dressing.

Braising: Simple technique with big results
  • Braising is a timeless technique, which transforms economical cuts of meat into a succulent and juicy dish. The meat is first seared in a heavy pan and then simmered very slowly in a compound stock, which infuses it with flavor and renders it fork tender. Here we are using grass-fed beef chuck roast but there are a variety of types and cuts of meat that lend themselves beautifully to this method of cooking.

Tofu: Four easy ways to enjoy it
  • Join PCC Chef Lynne Vea as she demonstrates just how easy it is to prepare delicious meals and snacks with fresh tofu. You'll learn when to choose silken, firm or extra-firm tofu for your cooking; how to whip up a simple marinade to add wonderful flavor; and simple recipes to enjoy this traditional Asian ingredient at any time of day! Learn more about tofu in this PCC product guide. And get to know local tofu producer Island Spring Organics in this video!

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