When it comes to healthy eating, it can be overwhelming to navigate the world of nutrition and decide what to cook. But with a little creativity and inspiration, mealtime doesn’t have to be boring or bland. That’s where PCC (Pacific Coast Company) comes in – a beloved brand that has been perfecting the art of wholesome food for over 50 years.
In this article, we’re excited to share some of our favorite PCC recipes that are not only delicious but also packed with nutrients and flavor. From hearty salads and soups to satisfying main dishes and snacks, these recipes showcase the best of what PCC has to offer. Whether you’re a long-time fan or just discovering their brand, these 18 mouth-watering recipes are sure to become new staples in your kitchen.
PCC Kale and Quinoa Salad with Lemon Tahini Dressing
This refreshing salad combines the nutty flavor of quinoa with the earthy taste of kale, all tied together with a creamy lemon tahini dressing. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 1 cup cooked quinoa
– 2 cups curly kale leaves, stems removed and discarded, chopped
– 1/4 cup chopped fresh parsley
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon tahini
– 1 garlic clove, minced
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine quinoa, kale, and parsley.
2. In a small bowl, whisk together lemon juice, tahini, and garlic until smooth.
3. Pour the dressing over the quinoa mixture and toss to coat.
4. Season with salt and pepper to taste.
Cooking Time: 5 minutes (cooking time for quinoa) + 10-15 minutes (preparing kale)
PCC Lentil and Vegetable Soup
This hearty and comforting lentil soup is a perfect blend of flavors and textures, packed with nutritious ingredients to warm your belly and soul. With a medley of vegetables and a hint of spice, this recipe is sure to become a staple in your kitchen.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 2 cups mixed vegetables (such as zucchini, bell peppers, and tomatoes)
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion, garlic, carrots, and celery; cook until vegetables are tender, about 8 minutes.
3. Add lentils, mixed vegetables, broth, and thyme; bring to a boil.
4. Reduce heat and simmer for 30-40 minutes or until lentils are tender.
5. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
PCC Chickpea and Spinach Curry
This flavorful curry is a perfect blend of creamy chickpeas, tender spinach, and aromatic spices, making it a great option for a quick and nutritious meal.
Ingredients:
– 1 can chickpeas (14.5 oz)
– 2 cups fresh spinach leaves
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pan, sauté the onions and garlic until softened.
2. Add the curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
3. Stir in the chickpeas, coconut milk, salt, and pepper. Bring to a simmer.
4. Reduce heat to low and let cook for 15-20 minutes or until the flavors have melded together.
5. Stir in the fresh spinach leaves and cook until wilted.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: 20 minutes
PCC Roasted Sweet Potato and Black Bean Tacos
PCC Roasted Sweet Potato and Black Bean Tacos: A flavorful and nutritious twist on traditional tacos!
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro, salsa
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat cumin over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Stir in black beans; season with salt and pepper to taste.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning roasted sweet potatoes and black bean mixture onto tortillas. Add your choice of toppings.
Cooking Time: 25-35 minutes
PCC Mushroom and Barley Risotto
A creamy and comforting risotto infused with the earthy flavors of mushrooms and nutty notes from barley.
Ingredients:
– 1 cup Arborio rice
– 2 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 1/2 cup pearl barley, rinsed and drained
– 1/4 cup white wine (optional)
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes.
4. Add the warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, add the sliced mushrooms and pearl barley. Cook until the barley is tender and the mushrooms are heated through.
6. If using wine, add it during the last 2 minutes of cooking. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
PCC Avocado and White Bean Toast
Start your day with a delicious and nutritious twist on traditional toast. This PCC Avocado and White Bean Toast combines the creaminess of avocado, the nuttiness of white beans, and the crunch of fresh herbs.
Ingredients:
– 2 slices whole grain bread (PCC or similar)
– 1 ripe avocado, mashed
– 1/4 cup cooked white beans (cannellini or navy work well)
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish
Instructions:
1. Toast the bread until lightly browned.
2. Spread the mashed avocado on top of the toast, leaving a small border around the edges.
3. Spoon the cooked white beans over the avocado.
4. Squeeze the lemon juice and sprinkle with salt and pepper to taste.
5. Garnish with fresh parsley or cilantro leaves.
Cooking Time: 10 minutes
Enjoy your creamy and crunchy PCC Avocado and White Bean Toast!
PCC Coconut Curry with Tofu and Vegetables
A flavorful and nutritious curry that’s perfect for a weeknight dinner or lunchbox meal. This recipe is a twist on traditional Indian cuisine, using coconut milk to add creaminess without dairy.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 medium-sized bell peppers (any color), sliced
– 1 medium-sized onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes. Remove from pan and set aside.
3. Add bell peppers, onion, and garlic to the pan; cook until vegetables are tender, about 5 minutes.
4. Stir in curry powder, cumin, and turmeric. Cook for 1 minute.
5. Pour in coconut milk and bring to a simmer. Return tofu to the pan and stir to combine.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
PCC Beet and Goat Cheese Salad
A sweet and savory salad featuring roasted beets, tangy goat cheese, and peppery arugula, perfect for a light and refreshing meal or as a side dish.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/2 cup crumbled goat cheese (chèvre)
– 4 cups arugula leaves
– 1/4 cup chopped walnuts
– 2 tbsp white wine vinegar
– 1 tsp honey
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and slice into wedges.
4. In a large bowl, combine arugula, goat cheese, and walnuts.
5. Drizzle with olive oil, vinegar, and honey; season with salt and pepper to taste.
6. Top salad with roasted beet wedges.
Cooking Time: 50 minutes
PCC Spicy Peanut Noodles with Tofu
A flavorful and spicy twist on traditional noodles, this recipe combines the creaminess of peanut sauce with the heat of chili flakes and crispy tofu.
Ingredients:
• 200g noodles (such as rice noodles or udon)
• 1 block firm tofu, cut into small cubes
• 2 tablespoons peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 1/2 teaspoon chili flakes
• 2 cloves garlic, minced
• 2 tablespoons water
• Salt and pepper to taste
• Chopped scallions for garnish (optional)
Instructions:
1. Cook the noodles according to package instructions. Drain and set aside.
2. In a wok or large skillet, heat 1 tablespoon of oil over medium-high heat. Add tofu and cook until golden brown, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add remaining 1 tablespoon of oil. Add garlic, ginger, and chili flakes. Cook for 30 seconds.
4. Stir in peanut butter, soy sauce, honey, and water. Bring to a simmer.
5. Add cooked noodles and tofu to the sauce. Toss until well coated with the spicy peanut sauce.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
PCC Butternut Squash and Sage Pasta
This autumn-inspired pasta dish combines the warmth of roasted butternut squash with the earthy flavor of sage, all wrapped up in a comforting bowl of al dente pasta.
Ingredients:
– 8 oz. pasta (such as pappardelle or fettuccine)
– 1 medium butternut squash (about 2 lbs.)
– 2 tbsp olive oil
– 4 sprigs fresh sage, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Cut the butternut squash in half lengthwise and scoop out seeds.
2. Roast the squash for 45-50 minutes, or until tender and caramelized.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, heat olive oil over medium-high heat. Add chopped sage and cook for 1 minute.
5. Add roasted squash and garlic to the skillet. Season with salt and pepper to taste.
6. Combine cooked pasta and squash mixture. Top with Parmesan cheese (if using).
7. Serve immediately.
Cooking Time: 60-70 minutes
PCC Mediterranean Stuffed Bell Peppers
Savor the flavors of the Mediterranean with this simple and delicious recipe, perfect for a weeknight dinner or special occasion. Colorful bell peppers are filled with a blend of aromatic spices, savory rice, and tangy feta cheese, making for a nutritious and satisfying meal.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked white rice
– 1/2 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh mint
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a bowl, mix cooked rice, parsley, feta cheese, mint, garlic, olive oil, paprika, salt, and pepper.
4. Stuff each bell pepper with the rice mixture, filling to the top.
5. Place the stuffed peppers in a baking dish and bake for 35-40 minutes or until tender.
Cooking Time: 35-40 minutes
PCC Tempeh and Vegetable Stir-Fry
This quick and easy stir-fry recipe is a great way to add some plant-based protein and fiber to your meal. Made with tempeh, a fermented soybean product, this dish is not only delicious but also packed with nutrients.
Ingredients:
– 1/2 cup PCC Tempeh, crumbled
– 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the tempeh and cook for 2-3 minutes, until lightly browned.
4. Add the mixed vegetables and cook until they’re tender-crisp, about 3-4 minutes.
5. Stir in the soy sauce and ginger.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions if desired.
Cooking Time: 10-12 minutes
PCC Roasted Cauliflower and Chickpea Bowl
A flavorful and nutritious bowl filled with roasted cauliflower, chickpeas, and a tangy tahini dressing – perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 can chickpeas (drained and rinsed)
– 2 tbsp olive oil
– 1 tsp ground cumin
– Salt and pepper to taste
– 1/4 cup tahini dressing (store-bought or homemade)
– Optional: chopped fresh parsley, lemon wedges, and crumbled feta cheese for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss cauliflower with olive oil, cumin, salt, and pepper until evenly coated.
3. Spread cauliflower on a baking sheet in a single layer and roast for 20-25 minutes, or until tender and slightly caramelized.
4. Meanwhile, heat the chickpeas in a pan over medium heat with a pinch of salt and pepper.
5. In a small bowl, whisk together tahini dressing ingredients (if using homemade).
6. To assemble the bowls, place roasted cauliflower and heated chickpeas on a plate or bowl. Drizzle with tahini dressing and garnish as desired.
Cooking Time: 25-30 minutes
PCC Spinach and Feta Stuffed Portobello Mushrooms
Elevate your dinner game with this simple yet impressive recipe that combines the earthy flavors of portobello mushrooms, spinach, and feta cheese. Perfect for a weeknight meal or special occasion.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps cleaned
– 1/2 cup fresh spinach leaves, chopped
– 1/2 cup crumbled PCC Feta cheese (or similar)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: lemon wedges for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, feta cheese, and garlic.
3. Stuff each mushroom cap with the spinach-feta mixture, dividing it evenly among the four mushrooms.
4. Drizzle olive oil over the stuffed mushrooms and season with salt and pepper.
5. Place the mushrooms on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until the mushrooms are tender and filling is heated through.
Cooking Time: 20-25 minutes
PCC Black Bean and Sweet Corn Quesadillas
Savor the flavors of Latin America with these scrumptious quesadillas, packed with nutritious black beans, sweet corn, and melted cheese.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 cup frozen sweet corn, thawed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 4 whole wheat tortillas
– 1 cup shredded reduced-fat cheddar cheese
– Optional toppings: diced tomatoes, chopped cilantro, sour cream
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together black beans, sweet corn, olive oil, garlic, and cumin.
3. Place a tortilla in the skillet and sprinkle 1/4 cup of the bean-corn mixture onto half of the tortilla.
4. Sprinkle 1/4 cup of shredded cheese on top of the filling.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
7. Flip and cook for an additional 2 minutes or until the other side is also crispy and golden brown.
Cooking Time: 10-12 minutes
PCC Zucchini and Carrot Fritters
These crispy fritters are the perfect way to enjoy the flavors of summer, with a delightful blend of grated zucchini and carrots, lightly spiced and perfectly fried. Serve them as a snack or side dish for your next gathering.
Ingredients:
– 2 medium zucchinis, grated
– 1 large carrot, grated
– 1/4 cup all-purpose flour
– 1/4 cup cornstarch
– 1/2 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 cup panko breadcrumbs
– 1 egg, lightly beaten
– Vegetable oil for frying
Instructions:
1. In a bowl, combine zucchini, carrot, flour, cornstarch, paprika, garlic powder, and salt. Mix well.
2. Add the panko breadcrumbs and mix until just combined.
3. Beat in the egg until the mixture is smooth.
4. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat.
5. Using a spoon, drop small portions of the mixture into the oil, about 1 tablespoon each.
6. Cook for 2-3 minutes on each side, or until golden brown and crispy.
7. Drain fritters on paper towels and serve warm.
Cooking Time: About 4-6 minutes total per batch.
PCC Tomato Basil Soup with Grilled Cheese Croutons
Savor the flavors of summer with this velvety tomato soup infused with fresh basil, served with crispy grilled cheese croutons. A comforting and satisfying meal perfect for any time of year.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can crushed tomatoes)
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream
– 2 tablespoons chopped fresh basil
– Salt and pepper to taste
– 4 slices bread (white or whole wheat)
– 2 tablespoons unsalted butter, softened
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until translucent.
2. Add tomatoes, broth, and cream. Bring to a simmer.
3. Reduce heat and let soup cook for 15-20 minutes or until flavors have melded together.
4. Stir in basil and season with salt and pepper.
5. Grill bread slices until golden brown. Butter each slice before grilling.
6. Serve soup hot with grilled cheese croutons on top.
Cooking Time: 25-30 minutes
PCC Apple and Walnut Stuffed Acorn Squash
A seasonal delight that combines the natural sweetness of acorn squash with the warmth of apple and walnut. Perfect as a main dish or side for your next gathering.
Ingredients:
– 2 medium-sized acorn squashes
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 Granny Smith apple, peeled and diced
– 1/4 cup chopped walnuts
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: fresh thyme or sage for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the squashes in half lengthwise, scoop out seeds, and place on a baking sheet.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until caramelized, about 5 minutes.
4. Add diced apple and chopped walnuts to the skillet; cook for an additional 2-3 minutes or until apple is tender.
5. Stuff each squash half with the apple-walnut mixture, dividing it evenly among the two squashes.
6. Season with salt and pepper to taste.
7. Bake for 45-50 minutes or until squash is tender.
Cooking Time: 45-50 minutes
Summary
Discover 18 delicious recipes from PCC that promote healthy eating. From salads to soups, curries to risottos, and more, these mouth-watering dishes are perfect for a quick and easy meal or dinner party. Try making the Kale and Quinoa Salad with Lemon Tahini Dressing, Lentil and Vegetable Soup, Chickpea and Spinach Curry, and many other tasty options.
