Entree Recipes

Mustard Dill Sauce

dill, bunched

Try this sauce on salmon or other fish, or on chicken.

4 ounces silken tofu
1 tablespoons homemade mustard
4 tablespoons fresh dill chopped
1 tablespoons honey
2 tablespoons fresh lemon juice
1/2 cup water
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoon extra virgin olive oil

Place all ingredients except the extra virgin olive oil into a blender and blend on high for about 1 minute. While blending, slowly drizzle olive oil into blender. This sauce is a great topping for chicken or fish.

We thank Mustard Dill Sauce Recipe for this recipe.

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Rutabaga Saute

rutabagas

Enjoy the sweetness of these lovely rutabagas!

1 tablespoon butter
1 medium leek, sliced fine
2-3 mushrooms, chopped
1 medium rutabaga, grated
1/2 pound ground meat (Nash’s pork or Clark’s beef)
1/2 cup broth or stock of any kind
1 small package Itsy-Bitsy Greens, any kind
1/2 teaspoon salt and pepper to taste
1/2 teaspoon paprika
1/2 cup grated cheese, any kind

Sauté the leek in the butter until it starts to soften, 3 minutes. Add the ground meat and sauté until cooked through. Add mushrooms, rutabaga, salt, pepper, paprika and broth. Continue cooking, stirring occasionally, for about 10-15 minutes. Towards the end, toss on the greens and cover to wilt. You could also add about 1 cup of any leafy green, chopped fine; just add it when you add the broth to cook through. At the end, sprinkle the cheese on top, cover and wait a couple of minutes for it to melt. Voila!

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Pasta with Garlicky Kale Raab, Sun-Dried Tomatoes and Nash’s Sweet Italian Sausage

lacinato kale raab

If you don’t already have a favorite kale raab, try lacinato kale raab. It’s tender and has lovely miniature lacinato leaves, complete with the bumpy texture that is distinctively lacinato.

1 bunch kale raab
3 tablespoons olive oil
1 tablespoons butter
1 large shallot
4 large cloves garlic
1/2 pound Nash’s Sweet Italian Sausage
1/2 pound shiitake mushrooms
1/4 cup sun-dried tomatoes
1/2 pound pasta, any type — or try quinoa or couscous!
Pinch hot pepper flakes
Sea salt and/or white pepper to taste
Romano or parmesan cheese

Wash kale raab. Cut shallot and garlic cloves into thin slices. Heat olive oil and butter in a larger skillet over medium-high heat. Add garlic and shallots. Add sausage. Sauté until cooked through.

Add sun-dried tomatoes, a bit of butter with shiitake mushrooms and hot pepper flakes. Sauté a couple minutes more, until hot and slightly softened.

Bring a large pot of salted water to a boil. Add pasta and, five minutes before its cooking time is up, add the kale raab. It will seem like too much for the water, but the raab will wilt and cook alongside the pasta. Before draining the pasta and raab, save a small amount of the pasta water and add this to the sausage mixture, scrapping up brown bits from the bottom of the pan. Mix in pasta and raab, drizzle with olive oil and toss to coat until creamy. Sprinkle with grated cheese and enjoy!

We thank Amy Borg for this recipe.

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Chinese Chicken

leeks

Leeks are back! Enjoy them with carrots, bell peppers, and chicken in this lovely recipe.

1 pound chicken
1 teaspoon sesame seed oil
1/2 teaspoon ground white pepper
2 tablespoons canola oil
5 to 6 garlic cloves, minced
1 tablespoon ginger
1 teaspoon chili flakes
1 leek
1 carrot
1 bell pepper
1/2 cup soy sauce

Cut the chicken into thin strips. Marinate chicken for an hour or more (longer the better!) with soy sauce, chili flakes, ginger, minced garlic, and ground white pepper.

Heat sesame oil and canola oil in a saucepan on medium heat, then add chicken and cook till golden brown. Thinly slice the carrots, leek, and bell pepper. Add vegetables to the pan the while the chicken is cooking and lightly sauté until everything is tender. Enjoy over rice.

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India Chili

1 pound organic ground beef
2 large onions
7 Nash’s carrots
4-6 cups of water
2 tablespoons red or yellow curry powder
Salt and pepper to taste
4 or 5 large red potatoes
1 large green pepper
2 cans chickpeas
2 cups fresh or frozen peas
1 can refried beans

In a large pot, brown ground beef, add diced onions and carrots, and sauté. Add water, curry, and salt and pepper and bring to a boil. Add potatoes, green peppers, chickpeas and peas. Continue to boil, stirring in refried beans (for thickening) until potatoes are tender. Serve with pan-fried bread.

We thank Nash’s own Joshua Sylvester for this recipe.

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Sausage Bean Pasta Ragout

2 tablespoons olive oil
1 large onion, diced
4 garlic cloves, minced
1 pound Nash’s ground pork sausage
2 14-ounce cans diced tomatoes in juice
6 cups chicken or vegetable broth
2 cups cooked beans (kidney, pinto, black)
4 teaspoons dried basil, or 1 cup fresh
3 teaspoons oregano
Crushed red pepper, to taste
1/2 cup macaroni
2 cups fresh greens (kale/chard/spinach/arugula/cabbage)
1/3 cup grated romano cheese
Salt and pepper to taste
Optional: grated beets, carrot, and turnips

Heat oil in heavy large pot over medium-high heat. Add onion and garlic and sauté 6 minutes. Add sausage and sauté until brown, breaking up meat with back of fork, about 5 minutes. Add tomatoes with juice, broth, beans, basil, oregano, and dried crushed red pepper. (Optional: add grated beets, carrot, and turnips too!) Simmer 15 minutes to blend flavors, stirring occasionally. Add pasta and cook until tender but still firm to bite, about 15 more minutes. Add greens and cook just until wilted, stirring occasionally, about 4 minutes. Mix in 1/3 cup cheese and more fresh basil, if you have some. Season ragout with salt and pepper; ladle into bowls. Serve, passing additional cheese separately.

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Roasted Heritage Turkey

Cartoon turkey

Have you experienced the flavor and texture of a pasture-raised heritage turkey yet? Let us know if you have a favorite breed in the comments below!

About Heritage Turkeys
Before supermarkets and distributors made the Broad-Breasted White turkey the dominant bird on the market and the turkey most Americans are familiar with, diverse breeds such as the Narragansetts and Jersey Buffs offered families a turkey with greater flavor and texture. Now such turkeys, known as heritage breeds or “standard” turkeys, are making a move to be on your table this Thanksgiving.

Prized for their rich flavor and beautiful plumage, heritage turkeys are the ancestors of the common Broad-Breasted White industrial breed of turkey that comprises 99.99% of the supermarket turkeys sold today. But the heritage breeds still exist and are making a comeback. Most breeds of heritage turkey were developed in the United States and Europe over hundreds of years, and were identified in the American Poultry Association’s turkey Standard of Perfection of 1874. These breeds include the Standard Bronze, Bourbon Red, Jersey Buff, Slate, Black Spanish, Narragansett and White Holland.
With rich-tasting meat that is more moist and flavorful than the mass produced large-breasted turkeys of today, heritage breeds owe their taste to diverse diets and extended life-spans. Dining on fresh grass and insects, these birds exercise and even help control farmers’ pest problems. And while large corporations, which value high breast meat production in a short period, have dominated turkey production and breeding since the 1960s, heritage breeds have been quietly gaining a renewed respect and increased market share due to their flavor and superior biological diversity.

Raising heritage breeds is more costly and time consuming than raising White-Breasted Toms. While supermarket turkeys grow to an average of 32 pounds over 18 weeks, Heritage birds take anywhere from 24-30 weeks to reach their market weight. But those who have tasted Heritage Breeds say the cost, and the wait, are well worth it.
The two breeds that have been raised at Nash’s Organic Produce are and Bourbon Red, with Narragansett making up most of the flock.

Roasted Heritage Turkey
Because your heritage turkey was raised the old-fashioned way—with plenty of grass, insects and sunshine—it needs to be cooked quite differently than the modern, factory-farmed counterpart. This tried and true recipe will make the best of your heritage bird this year.

7-9 pound fresh heritage turkey at room temperature
Kosher or sea salt & fresh ground pepper
3 cups giblet broth (see below)
Rosemary maple butter (see recipe below)
Oiled parchment paper (found at kitchen stores)

Rub turkey inside and out with salt and pepper.

Loosen the skin around the breast with your fingers and insert rosemary maple butter between the meat and the skin as well as on the inside of the bird’s cavity.

Set bird in deep roasting pan. Use a wire rack to lift the bird off the bottom of the pan.

Add the giblet broth to the bottom of the pan. Using a sheet of oiled parchment paper, tent the roasting pan with the oiled parchment paper. Any type of cooking oil can be used. Brush it on both sides with a pastry brush. The parchment paper is easily affixed to the roasting pan with a strip of foil on each end or you can use clean, oiled wooden clothespins. Remove parchment paper and the last 30 minutes of cooking to develop a crispy, golden skin.

Preheat oven to 425-450 F. Roast the bird until the thigh temperature reaches 140-150 F. Let the bird rest 10-15 minutes before carving to let the juices settle.

A word about basting
Quick roasting at high temperatures means the oven temperature needs to be maintained and frequent basting defeats that purpose. By adding butter under the skin, the bird is self-basted. Baste the bird when you remove the parchment tent. If there is not enough liquid for basting, add either more water or wine.

Giblet Broth
2 cups white wine (a deep, oaky chardonnay lends a wonderful taste)
2 cups water
Giblets & neck
Bay leaf

Simmer everything in a small saucepan for 15 minutes. Discard bay leaf and neck. Giblets can be discarded if they aren’t your type of thing or they can be finely chopped and added to the broth.

Rosemary Maple Butter
1/2 pound butter
1/2 cup pure maple syrup
1 tablespoon fresh minced rosemary
Bring butter to room temperature and whip all ingredients together.

We thank Sandra Kay Miller for this recipe.

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Pumpkin Curry with Field Peas and Tuna

Nash’s green field peas
2 tablespoons olive oil
1 cup sliced onion
1 tablespoon minced ginger
1 tablespoon garlic, minced
1 plum tomato, chopped
1 pumpkin, cut, roasted & pureed
2 cups vegetable broth
1 cup unsweetened coconut milk
1 1/2 teaspoons curry powder
1/8 teaspoon cayenne pepper
1 cauliflower, roasted & diced
1 1/2 teaspoons fresh lime juice
1 1/2 teaspoons tamari sauce
1 can Cape Cleare tuna
Cilantro
Lime zest

Prepare field peas according to instructions on container.

Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin puree. Cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add cauliflower, lime juice, and tamari. Add 1 can drained tuna, simmer until cooked, 10 minutes, and serve with field peas. Top with cilantro and lime zest.

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Kia’s Biscuits & Gravy

Biscuits
1 1/2 cups Nash’s soft white wheat flour
1 1/2 cups Nash’s red wheat wheat flour
2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 stick (3/4 cup) cold/frozen butter, grated
1 1/4 cup buttermilk or raw milk

Preheat oven to 400° F. Put flour, baking powder and salt into a bowl, add grated butter and mix thoroughly with your fingers. Drizzle in the milk and incorporate it with a wooden spoon, until dough just comes together and is no longer crumbly. Drop in clumps on baking sheets, and bake for 15-17 minutes, or until golden brown.

Sausage Gravy
1 pound Nash’s breakfast sausage
1/3 cup white or red wheat flour
4 cups whole milk
1/2 teaspoon salt
1 1/2 teaspoons black pepper

With your finger, tear small pieces of sausage and put them in a single layer in a large heavy skillet. Brown over medium-high heat until no longer pink. Reduce heat to medium-low. Sprinkle in half the flour and stir so that the sausage soaks it all up, then add a little more until just before the sausage looks too dry. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.

Cook the gravy, stirring frequently, until it thickens, about 10-12 minutes. Sprinkle in salt and pepper and continue cooking until thickened. If it gets too thick too soon, add 1/2 cup milk or more. Taste and adjust seasonings. Spoon sausage gravy over warm biscuits and serve immediately!

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Cabbage Roll Casserole

1 pounds ground pork
1/2 cup chopped onion
1 (14 ounce) can tomato sauce
1 head cabbage, chopped
1/2 cup uncooked brown rice
1/2 teaspoon salt
1 1/2 – 2 cups broth (veggie or chicken)

Preheat oven to 350 degrees F. In a large skillet, brown pork in oil over medium-high heat until redness is gone. Drain off fat. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9×13-inch baking dish. Pour 1 1/2 cups broth over meat mixture and bake, covered, for 1 hour. Stir, add more broth if necessary, replace cover, and bake for another 30 minutes. Serves 6.

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