There is, quite possibly, no better place for a food lover to be than the Pacific Northwest—especially this time of year. Sure, we have acres and acres of farmland churning out produce so fresh it’ll bring a tear to your eye. But we also have incredibly talented chefs and award-winning restaurant programs to turn all this gold into, well, even more gold. 

Want to experience summer deliciousness for yourself? Whether you are impatiently awaiting your next visit to our corner of the country, or simply want to feel cheffy at home, we’ve gathered recipes from some awesome Tacoma restaurants that highlight the freshest of the season. Don’t forget—if you’re in the area, head to a local farm or farmers market with your grocery list to enjoy the spoils of the season (we’ve listed some of our favorites at the bottom of this page). 

Forks up! Bon appétit! ¡Buen provecho!

 

Blackberry Jam

Side Piece, Chef/Owner Hailey Hernandez

side piece blackberry jam

“We make this jam seasonally and where at Side Piece we use local berries from Spooner Farms, at home we totally forage our own from local berry picking spots. It’s great on biscuits but teeters the line of a jam and a compote, so it’s also great on ice cream, mixed into cocktails like a blackberry mojito, and it’s great mixed into dressings.” - Hernandez. Sign us up!

 

Ingredients:

1000 grams fresh blackberries or marionberries

950 grams sugar (divided in two)

1/4 cup fresh lemon juice 

100 grams honey 

The zest of 2 lemons 

1 tbsp pure vanilla extract 

1 oz ORIGINAL Sure Jell Pectin*

 

Directions:

  • Wash all blackberries under fresh clean water. If picked by hand, first soak berries in cold water for 10 minutes, strain off any debris, then wash as usual.

  • Place berries, half of your sugar, and lemon juice into pot on medium low heat until berries release their juices and begin to cook down and sugar dissolves.

  • In a small bowl, whisk together pectin and remaining sugar, making sure it is thoroughly mixed together.

  • Increase the heat to medium-high. Once the berry mixture simmers, add in your honey, vanilla, and lemon zest, stirring to combine.

  • Add sugar/pectin to pot and stir continuously for 1 minute. Allow berries to come back up to low boil for 1 minute, then remove from heat.

  • Allow your jam to cool to room temperature, then place into a container uncovered and refrigerate until jam is completely cool before placing a lid on your container.

 

* If you want your jam to maintain more of a compote consistency, omit the use of pectin.

 

Carrot Top Pesto

En Rama, Chef Alex Williams

en rama carrot pesto dish

This vegan pesto is almost like a bonus recipe because it uses produce—carrot tops—that are often discarded. Use it to dress your pasta along with roasted cherry tomatoes; slather it on toast with an egg cooked just the way you like it; or do like En Rama, and serve it with roasted carrots.

 

Ingredients:

4 cups carrot top greens 

2 cups fresh basil 

2 cup fresh parsley 

1 cup cashews

1⁄2 cup lemon juice 1 1⁄2 cup olive oil

 

Directions:

  • Roughly chop up carrot tops, basil, and parsley. 

  • Add herbs to food processor, along with cashews and lemon juice. 

  • Spin until fully incorporated, adding olive oil slowly. You may need to add more olive oil to reach desired consistency. Add salt and pepper to taste.

 

Field’s Summer Panzanella

Field Bar, Owner Brian Hibbard

field bar patio panzanella summer recipe

This panzanella may take three recipes to make, but you’ll find each component to be relatively simple and absolutely worth the dishes. With zucchini, tomatoes, cucumbers, melon, and basil, it just might be the holy grail of summer recipes!

 

Ingredients:

Zucchini ghanoush (see recipe below)

Burrata

Extra virgin olive oil

Sourdough bread, ideally day old, ripped into rustic pieces

In-season fresh cherry tomatoes, halved

In-season fresh cucumber, sliced

Pickled melon (see recipe below)

Pickled spring onion

 

Directions:

  • Hefty dollop of zucchini ghanoush on bottom of plate. Set aside.

  • Sauté sourdough in olive oil with a pinch of salt and pepper, sauté until lightly browned.

  • Turn off heat, add halved cherry tomatoes, cucumbers, and stir in a hefty splash of Basil-Melon Vinaigrette. 

  • Plate on top of ghanoush, add ball of Burrata on top. 

  • Garnish with pickled spring onions, pickled melons, and fresh basil.

 

Zucchini Ganoush (for Panzanella)

3.5 lbs zucchini, seasoned, oiled, and roasted in oven at 400 degrees for 30 minutes

2 tbsp sumac

1 preserved lemon

1⁄2 cup confit garlic

1 cup tahini

  • Mash or blend in a food processor until all is combined. Season to taste.

 

Basil Melon Vinaigrette (for Panzanella)

2 cups diced melon

1 cup apple cider vinegar

1 cup water

1 cup sugar

1 cup packed basil

1 tbsp salt

1 lemon, juice only

1.5 cups extra virgin olive oil

  • Combine ingredients, blend. While blending, drizzle ~1.5 cup olive oil, or until strong emulsion forms.

Want to get your hands on some fresh Pierce County produce?

Here are some of our favorite farms, listed alphabetically—or visit a Farmers Market!