Quinoa, Fava and Cauliflower Salad with Buttermilk Dressing

In addition to the protein and other nutrients present in quinoa, multicolored quinoa also has antioxidant-rich phytonutrients called anthocyanins present in the red pigments. If you want a prettier, more intensely flavored cauliflower, take the extra step of roasting it (see variation below).

Makes 4 to 6 servings.

1 cup multicolored quinoa
1 1/2 cups water
Salt to taste
1 1/2 pounds fava beans
1/2 head cauliflower, broken into small florets
2 tablespoons chopped chives

For the dressing
1 tablespoon freshly squeezed lemon juice
1 tablespoon sherry vinegar
1/2 teaspoon curry powder
1 teaspoon Dijon mustard
1 small garlic clove, puréed
Salt to taste
2 tablespoons grapeseed oil
5 tablespoons buttermilk
Freshly ground pepper

Rinse the quinoa in several changes of water. Heat a heavy medium-size saucepan over medium-high heat and add the quinoa. Stir until the water on the grains has evaporated and the quinoa begins to crackle and smell toasty. Add the water and salt to taste. Bring to a boil, cover and reduce the heat to low. Simmer 20 minutes, until some of the quinoa grains display a little white spiral and the water has been absorbed. Remove from the heat, place a dish towel over the top of the pot and return the lid. Let sit for 15 minutes, then fluff the quinoa with a fork.

Meanwhile, shell and skin the fava beans. Bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 5 minutes. Remove from the pot with a slotted spoon and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes; have a bowl for the shelled favas close at hand, and this will not take a very long time.

Bring the water in the pot back to a boil and drop in the cauliflower. Boil 3 to 5 minutes, until just tender. Transfer to a bowl of ice water, drain and dry on paper towels. Alternatively, steam the cauliflower for 4 to 5 minutes, or see the roasting variation below.

Whisk together the dressing ingredients. Toss the quinoa, fava beans, cauliflower and chives in a bowl. Toss with the dressing and serve.

The salad will keep for a couple of days in the refrigerator.

Roasted Cauliflower Variation
For a prettier, more intensely flavored cauliflower, roast it while you cook the quinoa. Preheat the oven to 450 degrees and line a sheet pan with parchment. Slice the cauliflower 1/2 inch thick, sprinkle with salt and curry powder (1/4 to 1/2 teaspoon) and toss with 2 tablespoons olive oil or grapeseed oil. Roast 15 to 20 minutes, stirring or flipping the pieces over with tongs halfway through, until the cauliflower is tender and lightly browned. Remove from the heat and cut into smaller pieces if desired, then toss with the other salad ingredients as directed.

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Posted on May 20, 2014

Fava Bean Pesto on Charred Romaine Salad

Did you know that you could grill lettuce? Or that you could make pesto from fava beans? Try doing both with this tasty recipe.

1 cup fava beans, removed from pods and blanched
1 bunch garlic scapes, roasted
4 tablespoons olive oil
Lemon juice to taste (optional)
Salt to taste
1 head romaine lettuce

Preheat oven to 375. Place garlic scapes on a cookie sheet with a little bit of oil and roast for about 10 minutes. Remove from oven and let cool. Once cooled, place all ingredients except romaine in a food processor and pulse till combined. Set aside.

Cut romaine head into 4 wedges. Drizzle the cut sides of the wedges with olive oil and sprinkle with salt and pepper. Grill the romaine over a hot fire, cut side down, until charred in spots, about 20 seconds. Turn the romaine over and grill for 20 seconds longer. Transfer the wedges to a platter, cut side up, and drizzle the fava bean pesto over them.

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Posted on May 20, 2014

Grilled Chicken Winter Salad

Chicken and greens: simple and delicious.

1 large chicken breast
1 tablespoons grape seed oil or cooking oil
Small pinch fresh cut culinary herbs like rosemary, thyme or basil
1 bunch arugula
1 bunch mizuna
1 1/2 savoy or leafy cabbage
1/2 bunch spinach

Vinaigrette Dressing
2 tablespoons sherry vinegar
1 tablespoons fresh lime juice
1 tablespoons minced shallots
1 tablespoons chopped thyme
1 tablespoons chopped parsley
1 clove garlic, minced
1 teaspoon maple syrup
3/4 cup olive oil

Grill chicken in a skillet with salt. Cook until golden brown and well done. Toss in herbs last. Set aside to cool, then slice thinly into small strips.

Prepare greens by chopping them into bite-size pieces and submerging them into a filled sink of cold water. Gently move greens around to wash off any garden dirt. Then spin dry or lay greens on a kitchen towel to dry. Mix all ingredients for the vinaigrette dressing, drizzle on the greens and top with the chicken.

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Posted on May 9, 2014

Pan-Seared Halibut Steaks

Serves 2

2 tablespoons Nash’s soft white wheat flour
2 tablespoons herbes de provence
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 wild halibut steaks, 1/2 pound each
1 garlic clove, minced
1/4 to 1/2 cup fresh lemon juice
1/4 teaspoon sugar
Zest of 1/2 lemon (for garnish)

Mix flour, dried herbs, salt, and pepper in a small dish. Rub over all sides of the fish.

Heat oil over medium heat in large sauté pan. When pan is hot but not smoking, place the fish into the pan. Cook four minutes, flip and cook another three to four minutes on the other side, until the fish flakes open.

Remove fish from pan and quickly add garlic, cooking 30 seconds. Add lemon juice and sugar, whisking to bring up the browned bits from the bottom of the pan. Simmer one to two minutes to reduce the sauce. Drizzle over fish and garnish with lemon zest.

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Posted on May 9, 2014

Cauliflower Tortillas

A creative and tasty way to enjoy gluten free tortillas.

1 medium head cauliflower, cut up and stem removed
2 eggs
Salt and pepper to taste

Preheat oven to 375° F and line a baking tray with parchment paper. In a food processor, rice the cauliflower by pulsing until you get a texture slightly finer than rice. Measure to make sure you have 2 cups, packed.

Place riced cauliflower in bowl and microwave for 2 minutes. Stir, then microwave for another two minutes and stir again. Place in a dish towel and squeeze excess water out as hard as you can. (Get as much water out as you can, but be careful not to burn yourself.) Place drained cauliflower back in the bowl and add eggs, salt and pepper and mix until well combined. It will be a little bit runny but not pure liquid either.

Spread the mixture onto a baking sheet into 6 small fairly flat circles. Place in the oven for 10 minutes, then remove and carefully peel them off the parchment, flip them, and place back in the oven for 5-7 more minutes.

Once they’re done, place them on a wire rack to cool slightly. Heat a pan over medium heat and place the tortillas into the pan pressing down to make them crispy on the edges with a nutty taste.

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Posted on April 22, 2014

Nettle Shiitake Quiche

Nettles are so full of nutrients, plus they’re super-tasty with mushrooms and potatoes in this quiche.

Serves 8-12

2 baked pie shells
1 pint shiitake mushrooms
6 cups nettle tops
1 large russet or 2 medium Yukon gold potatoes
1 onion, chopped
4 tablespoons olive oil
2 cups milk
3 eggs
3/4 cup goat cheese
1 tablespoon tamari

Clean and cube potato(es) and boil until partly soft. Rinse nettles and cook in water until tender, then drain immediately. Sauté the onion and some garlic if you wish in half the oil until partly soft. Slice the shiitake and add to onion with the rest of oil and sauté for three minutes. Remove pan from heat and add potatoes and nettles. Put in crust. Combine milk, eggs, goat cheese and tamari and pour into pie crust. Bake at 350 F for 40-50 minutes, until center is set.

Adapted from Healing Wise by Susun S. Weed.

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Posted on April 10, 2014

Six Tips for Cooking Dried Beans

Don’t shy away from any great legume just because it’s dried. Here are some preparation suggestions, thanks to The Kitchn.

Need some inspiration for your bean dishes? Try diana fava beans, the smaller and rounder sibling to the more typical lima bean-shaped windsor fava bean. They’re super tasty!

1. Use as little water as possible. Don’t let the beans get soggy or ultra-soft, because that dilutes their rich pot liquor, the incredibly flavorful liquid that comes off as they cook. Cook them slowly over low heat, only adding water if they start to dry up. Add enough water to just cover the beans, bring them to a boil, then reduce the heat and cook, uncovered, as low as you can.

2. Don’t mess with the beans. Some people add bacon, ham or garlic. However, well-grown heirloom beans have incredible ranges of flavor, nothing like canned beans. Try a couple pots of beans with just salt and pepper. You’ll be surprised at what you taste.

3. Don’t forget the salt! Beans need some salt. They have immense natural flavor, but they need some salt to bring it out, and they absorb quite a bit before it starts show through. Add a teaspoon of salt to the cooking water and more to taste in the last half hour of cooking.

4. Soak the beans. Rinsing dried beans then soaking them overnight in clean water will reduce the cooking time for most beans, although good fresh dried beans are less in need of a soak.

5. Cook dried beans for the right amount of time. Cooking time depends on the bean, but usually you’re looking at about 2-4 hours. Cover with water and simmer on an evening when you’re doing other things. Refrigerate and eat over the next several days.

6. Fresh beans need less cooking time. Freshly hulled beans will cook in about 45 minutes or less.

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Posted on March 29, 2014

Pork and Cabbage Raab Stirfry

Cabbage raab is as beautiful to the eye as it is to the taste.

Several slices bacon or pork belly
4 cloves garlic, chopped
2 bunches cabbage raab (or other raab), bottom ends trimmed
Dash olive oil
Salt and pepper to taste
Cayenne to taste (optional)
Brown rice or cooked whole grains

Cut several slices of bacon or pork belly into small pieces and sauté with garlic in a frying pan until the bacon starts to brown. Remove and set aside.

Wash raab and trim off the bottom ends. Cut the rest—stalk, leaves, florets and all—into 1-inch pieces. Add a little olive oil to the pork drippings and sauté the raab until it starts to wilt. Cover and let it cook for a few minutes more until tender.

Remove from heat and stir in pork and garlic. Add salt and pepper to taste, and a little cayenne if you like a bit of a kick. This tastes great on a bed of brown rice, or on cooked whole grain, like triticale or rye berries.

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Posted on March 28, 2014

Chioggia Beet Slaw on a Bed of Grilled Leeks

Chioggia beets are happy, candy-striped beets that add a smile to your slaw.

Chiogga Slaw
1/4 cup plain Greek-style yogurt
1 tablespoon fresh lemon juice
1 teaspoon finely grated orange zest
3 tablespoons fresh orange juice
5 candy-stripe (Chioggia) beets, julienned or grated
1 medium carrot, julienned or grated
Salt and freshly ground black pepper

Whisk yogurt, lemon juice, and orange zest and juice in a medium bowl. Add beets and carrot and toss to combine. Season to taste with salt and pepper.

Grilled Leeks
12 medium leeks, trimmed to about 7 inches, split length-
wise to within 1 1/2 inches of the root end
Olive oil for grilling

Tie the leeks in 4 bundles with kitchen string and put them in a kettle of boiling salted water. Boil them for 6 minutes or until they are just tender and drain them in a colander. Refresh the leeks under cold water and discard the strings. Brush the leeks with the oil and grill them on an oiled rack set 5 minutes on each side or until they are golden. Transfer the leeks as they are grilled to a platter and keep warm.

Vinaigrette
4 teaspoons dijon-style mustard
3 tablespoons white-wine vinegar
1/2 cup extra-virgin olive oil
1/3 cup minced assorted fresh basil
Salt and pepper to taste

Combine all vinaigrette ingredients. Drizzle the vinaigrette over the leeks and top with chioggia slaw.

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Posted on March 14, 2014

Raab and Carmelized Onion Pasta

Produce Manager Eliza shows off a bunch of green cabbage raab, one of many varieties of tasty raab available for a short time in spring. Try them all before they’re gone!

1/4 cup olive oil, plus more for drizzling
1 large onion or 2-3 small/medium onions (about 1 pound), thinly sliced
1 bunch raab, any type
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
1 pound pasta (linguine or other long, thin shape)

Saute onions over medium heat, stirring occasionally, until golden brown, about 20 minutes. They should be richly colored to bring out their sweetness.

Meanwhile, bring several cups of water to a boil in a medium saucepan. Roughly chop raab and boil in the hot water for 2 minutes. Drain and set aside.

Add garlic to the pan with the onions and cook for 1 minute. Add raab and salt and pepper, and cook, stirring occasionally, until the raab is tender, about 5 minutes. Taste for salt and pepper and adjust seasonings if necessary.

While preparing the sauce, cook and drain the pasta, making sure that some liquid still clings to the noodles. Toss the hot pasta with the raab sauce. Mix well and transfer portions to warm pasta bowls. Drizzle each bowl with olive oil to taste and serve.

We thank from Pasta e Verdura by Jack Bishop for inspiration for this recipe.

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Posted on March 14, 2014