Entree Recipes

Brussels Sprouts Casserole

Brussels sprouts

Get your Brussels sprouts while you still can!

4 cups cubed and dried bread (any mixture or type)
1 large onion, chopped
2 tablespoons butter (can use 1/2 oil, 1/2 butter)
Salt to taste
1 tablespoon ground or dried rosemary, or 2 tablespoons fresh, minced
2 cups milk, or more as needed
2 eggs
Grated cheddar cheese
6 to 8 cups Brussels sprouts, halved
Pumpkin or sunflower seeds to sprinkle on top

This dish may be prepared in a skillet on the stovetop or baked in the oven. Wash and trim Brussels sprouts, cutting large ones in half or quarters. Heat butter in large skillet and sauté onion and rosemary. Add bread and continue cooking until bread starts to absorb moisture. Blend milk and egg. Add Brussels sprouts and blended milk/egg mixture to bread in pan and cover. Cook at medium temperature until sprouts are tender but not overcooked. Sprinkle with cheese and top with seeds.

We thank Teri Crockett for this delicious recipe.

Have you tried this recipe? Tell us how it turned out!

Posted on

Stuffed Savoy Cabbage Rolls

Savoy cabbage

This recipe is a little involved, but so delicious that it’s worth it.

Stuffing
2 cups milk
4 ounces bread
1 large onion, cut in chunks
1 large carrot, cut in chunks
1 large rib celery, cut in chunks
3 garlic cloves, peeled
3 tablespoons extra-virgin olive oil
2 pounds Nash’s sweet Italian sausage
1 teaspoon salt
1 cup dry white wine
1 large egg, lightly beaten
1 tablespoon Italian parsley, chopped
½ cup Parmigiano-Reggiano, grated

Cabbage Rolls and Sauce
1 medium head Savoy cabbage
1/4 cup extra-virgin olive oil
2 1/2 teaspoons salt
3 cups dry white wine
4 cups chicken stock, hot

Pour milk over the bread chunks and let soak until completely saturated. Using a food processor, mince onion, carrot, celery and garlic into a paste. You should have about 2 cups. Pour olive oil into a heavy pan and set over medium-high heat. Scrape in 1/2 cup of the paste and cook, stirring frequently, until it starts to dry and stick to the pan. Crumble sausage into the skillet and cook, stirring, until all the meat is sizzling and no longer pink. Season with salt and pour in the white wine. Bring to a boil and cook until the wine has evaporated. Remove from heat and scrape into a bowl.

Preheat oven to 375 F. Bring a big pot of water to a boil. When sausage has cooled, squeeze milk from the bread. Crumble over the sausage and combine with your hands. Work in egg, parsley and cheese, tossing together in a loose stuffing.

Cut out core of the cabbage and separate 12 of the largest leaves from the head. Lay each leaf flat, outside up, and shave off raised ridge of the rib at the leaf base. Slice the remaining small inner leaves into shreds about 1/4-inch wide. Drop the big leaves into the boiling water and blanch them until soft, about 7 minutes. Cool them in icy water; drain well and lay on paper towels to dry.

Wipe the sauté pan and return to stove. Heat 1/4 cup olive oil on medium-high. Stir in the remaining paste and cook until dried and sticking, about 4 minutes. Toss in the shredded cabbage and salt, and cook, stirring, until the cabbage starts to wilt. Pour in white wine, raise heat to bring to a boil, then lower heat and simmer 10 minutes or so, to blend flavors. Lay out each softened leaf, rib side down. Form 1/3 cup stuffing into a plump log, and lay it on the leaf. Roll the bottom of the leaf over the filling, tuck the sides in, and roll up tightly the rest of the way.

When all the rolls are formed, lower the heat under the sauce and place each roll in the sauté pan, seam side down. Pour in the stock, submerging the rolls, heat to a bubbling boil, and put on the pan lid. Set the pan in the oven to braise the rolls for an hour. Remove the lid and push the rolls down in the sauce, which will have reduced. Bake, uncovered, for another 30 minutes or so, until the sauce has reduced and thickened and the tops of the rolls are nicely caramelized. Serve with remaining sauce.

We thank Lidia’s Italy for this recipe.

Have you tried this recipe? Tell us how it turned out!

Posted on

Chicken Curry with Asian Pears

Nourish Restaurant in Sequim, WANourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week.

Makes 4 portions.

1 chicken, rinsed, dried and quartered
Salt and pepper to taste
1 tablespoon olive oil
1/2 cup shopped onion
1 tablespoon butter
2 Asian pears, cored peeled and sliced
8 ounces mushrooms
2 tablespoon curry powder
2 tablespoon flour
1 cup chicken stock
1 tablespoon mango chutney
1/4 cup heavy cream
2 tablespoon chopped parsley

Sprinkle chicken with salt and pepper.

Heat olive oil in a skillet and brown chicken. Add onion, cover and cook for 30 minutes until chicken juices run clear.

In another skillet melt the butter and sauté the Asian pears. Remove pears and add mushrooms, then sauté for 15 minutes.

Remove chicken from first skillet and set aside. Add curry powder and cook for 10 minutes. Stir in flour and cook for 3 minutes more.

Add stock and cream, and cook stirring continuously for 2 minutes until the sauce has thickened. Return the chicken to the skillet and add the pears and mushrooms. Heat all through and garnish with parsley.

Serve with mango chutney, grated coconut, and dried currants.

We thank The New Basics Cookbook by Julie Rosso and Sheila Lukins for this recipe.

Have you tried this recipe? Tell us how it turned out!

Posted on

Roasted Celery Soup

celery

Nash’s celery, planted in spring, is finally ready to harvest, and it makes a wonderful soup — perfect for October’s cooler weather.

8 large celery stalks, cut into 2-inch pieces
1/2 bulb fresh fennel, cut into 2-inch chunks
2 large whole garlic cloves
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
3 medium red potatoes, peeled and cut small
6 cups chicken broth
1/2 cup light cream or half-and-half
2 teaspoon fresh lemon juice
Salt and pepper to taste
Celery leaves/fennel fronds

Place the cut celery, fennel and cloves of garlic in a 9 x 13 inch roasting pan. Add the salt, pepper and olive oil and toss to coat everything. Roast in a 350F oven for 40 to 45 minutes, turning occasionally, until the edges of the vegetables just begin to brown.

While the vegetables are cooking, cook the potatoes in the chicken broth until tender, about 10 to 12 minutes. Set the pan aside to cool.

When the vegetables have finished roasting, add them to the potatoes and broth. Let everything cool. In a blender puree the soup in batches. Strain the soup through a mesh strainer. Once pureed, return the soup to the pot and bring up to the boil. Stir in the cream and the lemon juice. Re-season if needed and garnish each bowl with celery leaves and fennel fronds.

We thank food52.com for this recipe.

Have you tried this recipe? Tell us how it turned out!

Posted on

Smoked Salmon and Corn Chowder

Nourish Restaurant in Sequim, WANourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. This week, expect Nash’s own (non-GMO) corn in your box.

2 ears of corn, shucked
3 medium leeks, cleaned and sliced (3 cups)
1 clove garlic, minced
2 tablespoons olive oil
1 stalk celery, chopped
1 large russet potato, peeled and cubed
1/2 teaspoon salt
8 ounces smoked salmon
4 cups fish broth
1 cup heavy cream
Dill for garnish

Corn on the cob

Locally grown (and non-GMO) corn on the cob!

Heat olive oil. Sauté leek and garlic.

Add potato, celery salt and pepper. Cook over medium heat, stirring constantly.

Add broth and simmer until potato is tender, about 10 minutes.

Add milk and salmon and bring the temperature back to a simmer. Do not let it boil or milk will separate.

As the mixture simmers, stir in cream.

Top each serving with chopped dill.

Have you tried this recipe? Tell us how it turned out!

Posted on

Golden Beets, Greens and Bow-Tie Pasta

Bunched beets

Golden beets give bright spots of color against their own rich greens in this tasty recipe.

1/4 cup pine nuts
2 tablespoons extra-virgin olive oil, divided
1 large onion, quartered lengthwise through root end, sliced crosswise (about 2 cups)
2 cloves garlic, minced
1 bunch 2-inch-diameter golden beets with fresh healthy greens; beets peeled, each cut into 8 wedges; greens cut into 1-inch-wide strips
6 ounces farfalle (bow-tie pasta)
1/4 cup grated Parmesan cheese

Heat a large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to a small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 20 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.

Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.

Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese, if desired.

We thank bonappetit.com for this delicious recipe!

Have you tried this recipe? Tell us how it turned out!

Posted on

Swimming Rama

Bunched spinach

Farm share members get to look forward to spinach in their farm share boxes this week, in addition to many other goodies.

Chicken Base
1 3/4 to 2 pounds fresh spinach, washed and stemmed
3 boneless skinless chicken breasts (about 1-1/4 lbs), sliced crosswise into 1/2-inch-wide strips
1/4 cup diced red bell pepper

Set steamer basket in large skillet; add water to within 1/4 inch of bottom of basket. Bring water to a boil over high heat. Layer about 1/4 of spinach in basket; cover and steam 15 seconds. Quickly turn leaves over with tongs. Cover and steam 15 seconds or until leaves are bright green and barely wilted. Transfer spinach to colander. Repeat with remaining spinach. Lay spinach on serving platter or individual plates.

Bring 6 cups water to a boil in large saucepan over high heat. Add chicken to boiling water; remove saucepan from heat. Let stand, covered, 5 minutes or until chicken is no longer pink in center. Drain chicken; stir into hot Peanut Sauce and pour mixture over spinach. Sprinkle with diced pepper. Garnish, if desired.

Peanut Sauce
2 teaspoons vegetable oil
1/2 cup finely chopped onion
1/2 cup chunky or creamy peanut butter
3 cloves garlic, minced
3 tablespoons packed brown sugar
2 tablespoons fish sauce
1 teaspoon paprika
1/4 teaspoon ground red pepper
1 cup unsweetened coconut milk
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons lime juice

Heat oil in medium saucepan over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender. Reduce heat to medium. Add peanut butter, brown sugar, fish sauce, paprika and red pepper; stir until smooth. Slowly stir in coconut milk until well blended. (At this point, sauce may be cooled, covered and refrigerated up to 2 days in advance.)

Stir sauce constantly over medium heat until bubbling gently. Reduce heat to medium-low. Combine water and cornstarch in small cup; stir into sauce. Cook and stir 1 to 2 minutes or until sauce is thickened. Stir in lime juice.

We thank HowStuffWorks.com for this delicious version of swimming rama.

Have you tried this recipe? Tell us how it turned out!

Posted on

Fettuccine with Kale Pesto

green curly kale

Who knew you could make pesto with kale?

Here’s a recipe shared by one of our fantastic customers at the Ballard Farmer’s Market. This kale pesto is great with or without cheese, and also as a veggie dip.

Prep time: 20 minutes
Total time: 45 minutes
Servings: 6

Unlike pesto made with basil, this delicious kale version doesn’t lose its bright-green color. It also has more micronutrients and protective phytonutrients.

Pesto
4 cups stemmed chopped kale (about 1 bunch)
1/2 cup grated Parmigiano-Reggiano cheese
6 tablespoons extra-virgin olive oil
1/4 cup pine nuts
2 cloves garlic, chopped
1/4 teaspoon red-pepper flakes

lacinato kale, bunched

Experiment with a variety of kales to find your favorite flavor and texture. We here at Nash’s are harvesting lacinato kale and red Russian kale.

Pasta
1 lb fettuccine or pappardelle pasta
1 cup grated Parmigiano-Reggiano cheese, plus more for serving

Make the Pesto
Bring large pot of water to a boil. Fill large bowl with ice cubes and cold water. Plunge kale into boiling water and cook 3 minutes. Using tongs, transfer kale to ice bath. (The cold water allows the kale to keep its bright-green color.) After 3 minutes, drain kale in colander, then squeeze it firmly to press out excess water.

Put kale, remaining pesto ingredients, and 1 teaspoon salt in food processor and puree until smooth. (Makes 1 cup.) Transfer to a container, cover, and refrigerate until ready to use. (Keeps up to 3 days.)

Prepare Pasta
Bring large pot of salted water to a boil. Add fettuccine and cook until al dente, per package directions. Just before the pasta is done, remove 2 tablespoons of the pasta cooking water and add it to the pesto. Add cheese and mix well.

Drain pasta and toss with pesto. Serve with extra cheese, if desired.

Nutrition (per serving)
549 calories, 20 g protein, 63 g carbohydrates, 4 g fiber, 25 g fat, 6 g saturated fat, 717 mg sodium

We thank Prevention.com for this recipe.

Have you tried this recipe? Tell us how it turned out!

Posted on

Bubble & Squeak Patties

Nourish Restaurant in Sequim, WANourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week.

Bubble and squeak is made in most homes in England on a Monday as a way to use the vegetables left over from Sunday roast dinner. Sometimes it’s served from the pan like a stir-fry or made into patties. The dish is named for the bubbling and squeaking sounds it makes as it is cooked. It is most often accompanied by leftover cold meat and relishes or pickles. Tanya, one of the owners of Nourish, says, “We have adapted the idea to use some of Nash’s wonderful cabbages in a different way. We have used fresh vegetables rather than pre-cooked.”

4 tablespoons butter or oil
1/2 cup onion, chopped
Leftover mashed potatoes
Leftover vegetables, like cabbage, carrots, and, in winter, Brussels sprouts. Today we are using red and Napa cabbage, steamed lightly.
Salt and pepper

In a large sauté pan, fry onions until soft. Add the other vegetables and fry for 10 minutes, turning over every couple minutes to get a thorough reheat with a little browning on the cabbage.

You can also form the mixture into little patties and fry individually.

Serve with a good-sized dollop of Ila’s Fiery Hot and Heavenly Sweet or Walla Walla Relish.

Have you tried this recipe? Tell us how it turned out!

Posted on

Cucumber Mint Gazpacho

cucumber in the field

Got lots of cucumbers? It’s gazpacho time!

1 1/2 pounds thin-skinned cucumbers
1/2 cup cold water
1 small onion or 1/2 large onion
2-3 cloves garlic
1 tablespoon tightly packed mint leaves
1/2 cup almonds (skinned)
1/4 cup olive oil
1/4 cup red wine/sherry vinegar
Salt
1 cup stale bread, cut into cubes

Roughly chop the cucumber and puree with water until smooth. Roughly chop the onion and garlic and add to the blender with mint leaves. Puree again. Then add the almonds, oil, and vinegar, and keep pureeing until smooth. Add the bread cubes and let them soak up the liquid for at least 30 minutes. When they have softened up, puree again until very smooth. Add salt to taste.

Refrigerate for at least an hour (straight in the blender jar) before serving. The soup will thicken a bit, so you may need to add a little cold water and blend until it’s the consistency you want. Drizzle with mint oil (soak a handful of mint in 1/2 cup oil for at least a day, then strain), and sprinkle with toasted almonds and/or chopped cucumber.

We thank zaharah of food50.com for this recipe.

Have you tried this recipe? Tell us how it turned out!

Posted on