Tyonek Kitchen & Traditional Recipes
Nutritious recipe cards created by TTCD staff and community elders for cooking fresh Tyonek Grown vegetables, wild subsistence salmon, and seasonal sub-Arctic harvests.
🥗 Tyonek Grown & Traditional Alaskan Recipes
Authentic culinary cards created by TTCD staff and community elders featuring Tyonek Grown high-tunnel produce, Cook Inlet salmon, and wild sub-arctic berry preserves. Use the interactive serving scaler and kitchen timer below.
Tyonek Salmon Zucchini Kabobs
- ☐ 1.5 lbs fresh wild Coho salmon, cubed
- ☐ 2 medium Tyonek garden zucchinis, sliced 1/2-inch thick
- ☐ 2 garden bell peppers, cut into squares
- ☐ 3 tbsp olive oil & wild herb garlic seasoning
Instructions: Thread salmon cubes and fresh Tyonek garden zucchini onto soaked wooden or stainless skewers. Grill over medium-high heat for 8-10 minutes, turning once, until salmon is flakingly tender.
Tyonek Garden Potato Salad
- ☐ 3 large Tyonek garden potatoes, cubed
- ☐ 3 fresh garden radishes, sliced thin
- ☐ 3 green onions, sliced
- ☐ 1 rib fresh celery, sliced
- ☐ 2 hard-boiled eggs, chopped
- ☐ 1/2 cup mayonnaise & 5 tsp apple cider vinegar
- ☐ 1 tsp fresh garden dill & sea salt to taste
Instructions: Peel and boil potatoes until fork-tender (~20 min). Drain and cool. Whisk mayonnaise, vinegar, mustard, salt, and pepper in a bowl. Toss in cooled cubed potatoes, sliced radishes, green onions, and celery. Chill before serving.
Tyonek Grown Kale & Sautéed Corn Salad
- ☐ 4 cups fresh garden kale, stems removed and chopped
- ☐ 1 cup sweet corn kernels
- ☐ 1/4 cup shaved parmesan cheese
- ☐ 1 tbsp extra virgin olive oil
- ☐ 1 squeeze of fresh lemon juice & garlic salt
Instructions: In a large skillet, heat olive oil over medium. Add chopped kale and sauté for 3 minutes until tender-crisp and bright emerald. Add sweet corn, garlic salt, and lemon juice; cook 2 minutes until hot. Top with parmesan.
Tyonek Roasted Beets & Rainbow Carrots
- ☐ 4 fresh Tyonek garden beets, peeled and diced
- ☐ 4 fresh garden rainbow carrots, sliced
- ☐ 2 tbsp avocado oil or olive oil
- ☐ 1 tbsp wild dried rosemary & coarse sea salt
Instructions: Toss diced beets and carrots with oil, rosemary, and sea salt. Spread evenly across a parchment-lined baking sheet. Roast at 400°F for 35 minutes, stirring halfway, until caramelized and tender.
Crisp Kohlrabi & Cabbage Summer Slaw
- ☐ 2 heads Tyonek garden kohlrabi, peeled and grated
- ☐ 1/2 head fresh green cabbage, shredded fine
- ☐ 1/3 cup Greek yogurt or traditional dressing
- ☐ 2 tbsp apple cider vinegar & 1 tsp honey
Instructions: Grate peeled kohlrabi and cabbage into a large bowl. Whisk yogurt, apple cider vinegar, and honey until smooth. Toss dressing with the slaw until completely coated. Chill 15 minutes before serving.
Wild Alaskan Berry Jam & Rhubarb Syrup
- ☐ 4 cups chopped fresh Tyonek garden rhubarb
- ☐ 2 cups wild harvested salmonberries or blueberries
- ☐ 2 cups organic cane sugar
- ☐ 2 tbsp fresh lemon juice
Instructions: Combine chopped rhubarb, berries, sugar, and lemon juice in a saucepan. Simmer over medium heat for 20-25 minutes until fruit breaks down into a rich, fragrant crimson syrup. Strain for syrup or jar as preserves.