The Second Harvest food bank has been taking on hunger bite by bite for the past 10 years.
Chefs and restaurants from the Inland Northwest have served some of their finest dishes at the food bank’s annual “Taking a Bite Out of Hunger” fund-raiser since it began a decade ago. To commemorate a decade of dishes and fighting hunger, Second Harvest has gathered 50 of the best recipes into a new cookbook that debuts at this year’s fund-raiser next Wednesday.
“Our Cookbook – A Decade of ‘Bite’ Recipes from the Inland Northwest’s Finest Chefs and Restaurants,” includes a full menu of courses from some 27 area restaurants, two caterers, two bakeries, one chocolate company, the local American Culinary Foundation Chefs de Cuisine, the Women’s and Children’s Free Restaurant and former Spokane mayor Jack Geraghty.
“There is everything from appetizers to entrees to desserts and we even have a recipe for dog biscuit in there, so we’ve covered everything,” said Ann Price, Second Harvest’s director of development and communications.
How does Baked Chicken Dijon from Clinkerdagger sound? What about Idaho Trout and Prawn Napoleon from the Coeur d’Alene Resort or Peach Cobbler from Frank’s Diner? Or, there’s Caesar Salad from the Onion and Artichoke Spinach Dip from Sawtooth Grill.
The cost of printing the books was underwritten by several local credit unions, so all the money raised by book sales goes directly to Second Harvest. The spiral bound book will be sold for $15. The credit unions underwriting the cookbook include: the Spokane Teachers, Global, Numerica, Spokane Federal, Primesource, United Health Services and Washington State Employees Credit Union.
The book will be on sale at the “Taking a Bite Out of Hunger” fund-raiser next Wednesday. After that it can be purchased at the credit union branches listed above, Second Harvest or it can be ordered online at www.2-harvest.org. For more information, call Second Harvest at 534-6678.
Second Harvest shared these recipes from Clinkerdagger and Just American Desserts that appear in the book.
Broadway Pea Salad
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon white pepper
1 teaspoon kosher salt
4 ounces snow peas, bud and strings removed
3 1/2 pounds frozen baby peas, thawed but not cooked (see note)
2 1/2 ounces red onion, 1/4 -inch dice
3 ounces bacon, cooked crisp and chopped 1/4 -inch pieces
5 ounces water chestnuts, sliced
Blend together mayonnaise, sour cream, white pepper and salt. Combine snow peas, baby peas, water chestnuts, bacon and red onions with dressing until ingredients are well coated.
Refrigerate at least 24 hours before serving. Stir twice each day to redistribute dressing.
Note: Peas must be naturally thawed. Slow thawing under refrigeration is best. Room temperature is acceptable, but do not place in water. Place the thawed peas on paper-towel lined pans and let stand at room temperature for 30 minutes to purge the remaining excess moisture from the peas. If peas are not thoroughly thawed or have been thawed in water and not properly drained they will dilute the dressing.
Yield: 8 servings
Approximate nutrition per serving: 367 calories, 19.7 grams fat (5.6 grams saturated, 48 percent fat calories), 14 grams protein, 34 grams carbohydrate, 29 milligrams cholesterol, 10 grams dietary fiber, 838 milligrams sodium.
Baked Chicken Dijon
For the marinade:
1/2 cup butter
1 clove garlic
5 teaspoons Dijon mustard
For the Breading:
2 tablespoons fresh parsley, minced
5 tablespoons Parmesan cheese, shredded
1 1/2 cups Panko bread crumbs
4 boneless, skinless chicken breasts
To make the marinade, melt butter in a sauté pan over low heat. Add garlic and simmer on low heat for about 5 minutes. Blend in mustard stirring well. Remove from heat and let cool enough to touch, but to not let mixture solidify. Whip vigorously until mixture thickens.
Mix parsley, cheese and bread crumbs together blending well.
Preheat oven to 350 degrees. Dip the chicken breasts in marinade mixture, coating all surfaces, then in breading mixture, packing crumbs onto chicken to coat well.
Place chicken in a single layer in a pan. Cover and refrigerate for several hours to set breading.
Place chicken breasts on sheet pan and bake for 30 to 35 minutes until golden brown.
Top with shredded Parmesan. Serve with Dijon mayonnaise, one part Dijon mixed with two parts mayonnaise.
Yield: 4 servings
Approximate nutrition per serving: 410 calories, 18 grams fat (9 grams saturated, 41 percent fat calories), 36 grams protein, 22 grams carbohydrate, 116 milligrams cholesterol, 1.4 grams dietary fiber, 1,284 milligrams sodium.
Lemon Shortbread Bars
From Just American Desserts
For the bottom crust:
2 cups flour
1/2 cup powdered sugar
1 cup butter
For the topping:
2 cups granulated sugar
1/3 cup fresh lemon juice
1 teaspoon lemon zest
1/4 cup flour
1/2 teaspoon baking powder
To make the crust, blend together flour and sugar, cut in butter. Press into the bottom of a 13-by-9-by-2-inch baking pan. Bake at 350 degrees for 20 minutes.
While the crust cools slightly prepare the topping. Beat eggs, add sugar, lemon juice and zest. In a separate bowl, mix flour and baking powder. Add flour mixture to the egg mixture and mix well. Pour over baked crust and bake 20 minutes longer. Sprinkle with powdered sugar, cut into bars.
Yield: 24 bars
Approximate nutrition per serving: 199 calories, 8.6 grams fat (5 grams saturated, 39 percent fat calories), 2.5 grams protein, 28 grams carbohydrate, 56 milligrams cholesterol, less than 1 gram dietary fiber, 93 milligrams sodium.
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