Chard Galette

A galette is an open-faced savory pastry, perfect for a dinner party or for the holidays.

1 cup Nash’s soft white flour
1 cup Nash’s hard red or triticale flour
1 teaspoon salt
1 1/2 sticks butter, frozen, then grated
1 tablespoon apple cider vinegar
1 cup ricotta cheese
Salt
3 tablespoons olive oil, divided
4 ounces mushrooms, thinly sliced
1 clove garlic or 1 garlic scape, finely chopped
1 large bunch rainbow chard, ribs and stems removed, leaves cut into bite-size pieces
Flour for parchment
1 large egg, beaten to blend
1 cup mixed fresh cilantro and basil
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
Salt

Pulse flours and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.

Transfer mixture to a large bowl; drizzle with vinegar and 1/4 cup ice water. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours. Dough can be made 2 days ahead, but keep it chilled.

Preheat oven to 400°F. Season ricotta with salt and pepper; set aside. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms; season with salt and pepper and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Transfer to a small bowl.

Heat 1 tablespoon oil in same skillet over medium heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add half of chard, season with salt and pepper, and cook, tossing, until slightly wilted. Add remaining chard and cook, tossing occasionally, until completely wilted, about 4 minutes. Remove from heat; season with salt and pepper. Set aside.

Roll out dough on a lightly floured sheet of parchment to a 14″ round about 1/8″ thick. Transfer on parchment to a baking sheet. Spread three-fourths of ricotta over dough, leaving a 1 1/2″ border. Top with reserved chard, then mushrooms. Dollop remaining ricotta over vegetables. Bring edges of dough up and over filling, overlapping as needed, to create a 1 1/2″ border; brush with egg. Bake galette, rotating once, until crust is golden brown and cooked through, 35–40 minutes. Let cool slightly on baking sheet.

Toss herbs with lemon juice and remaining 1 tablespoon oil in a small bowl; season with pepper. Top galette with herbs, zest, and salt.

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Posted on September 3, 2014

Bok Choy Sauté

Brings some baby bok into your life.

1 1/2 tablespoons vegetable oil
2 medium garlic cloves, minced
1 teaspoon freshly grated ginger
1/4 teaspoon red pepper flakes
1 1/4 pounds bok choy, cleaned, ends trimmed, cut into 1-inch pieces
1 tablespoon organic soy sauce, tamari sauce, or Bragg’s Liquid Aminos
1 tablespoon water
1/4 teaspoon sesame oil
Salt (optional)

In a large frying pan with a tight-fitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.

Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy/tamari/Bragg’s sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.

Turn off the heat, stir in the sesame oil, and season with salt if desired. Serve on a bed of brown rice.

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Posted on August 21, 2014

Roasted Pepper and Onion Wrap

Walla Walla onions, oh so sweet!

5 cups Walla Walla onion, thinly sliced
5 cups pepper strips
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
Ground black pepper to taste
1 1/2 cups cooked chicken pieces, sliced tofu or browned Nash’s ground pork
1 1/2 cups grated feta, mozzarella, provolone, or cheddar cheese
8 large organic tortillas

Preheat oven to 450° and oil a baking tray. Place the onions, peppers, garlic, oil, oregano, salt and black pepper in a large bowl and toss together to coat evenly. Spread on the baking sheet. Bake for 10 minutes and briefly stir. Bake another 10 minutes and stir again. Continue for another 5-10 minutes until the veggies are tender and starting to brown. Transfer to a bowl and mix in the chicken/tofu/pork and cheese.

Warm the tortillas and place a cup of the filling on one half of each, then roll up the wraps and serve immediately. Add toppings like salsa, sliced avocado and a dollop of plain yogurt.

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Posted on August 7, 2014

Stuffed Zucchini

Stuff those zucs with all the wonderful fresh veg you can find at your neighborhood farmer’s market.

3 large zucchini
1 pound Nash’s pork sausage
1 cup dry bread crumbs
1 clove garlic, minced
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Marinara sauce (see below)

Preheat oven to 350° F. Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with sausage, garlic, bread crumbs, and parmesan cheese. Stuff squash with sausage mixture and place in 9×13-inch baking pan. Pour marinara sauce over squash and cover pan with foil. Bake in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.

Marinara Sauce

1 tablespoon olive oil
2 cloves garlic, peeled and coarsely chopped
1 pinch crushed red pepper flakes
1 tablespoon chopped fresh basil
1 teaspoon red wine vinegar
1 teaspoon white sugar
3 medium-to-large diced tomatoes
Salt and pepper to taste

Heat olive oil in a saucepan over medium heat. Add garlic, basil and red pepper flakes. Cook and stir until fragrant. Stir in sugar, vinegar, salt, and pepper. Pour in tomatoes with their juices and simmer over low heat for 15 minutes. Remove from heat and puree until smooth in food processor or blender.

We thank allrecipes.com for this recipe.

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Posted on July 31, 2014

10 Ways to Enjoy Walla Walla Sweet Onions!

You’ve got to taste these Walla Walla sweet onions to believe them!

Our very own Kia Armstrong (Nash’s sales manager and a super bass player) has put together a great set of cooking tips for using those delicious, succulent Walla Walla sweet onions:

1. Grilled Sweet Onions

Peel and cut onions crosswise into thick slices or into medium-sized chunks. Toss or brush with olive oil, then skewer and grill! Sprinkle with salt or drizzle with sherry or red vinegar and serve with thick slices of raw tomato or other grilled goodies.

2. Roasted Sweet Onions

Peel the sweet onions, toss them with olive or vegetable oil to coat them, sprinkle them with S&P and roast at 375°F until browned and tender, about 30 minutes. Combine with radishes, cauliflower, broccoli or other summer roastables. Leftovers are great with eggs for breakfast or on cold salads for lunch.

3. Sweet Onion & Avocado Salad

Peel and chop Walla Walla and avocado or two. Drizzle with olive oil, a splash of lemon/lime juice, fresh cilantro, dash of ground cumin/cayenne, and salt to taste. Chopped radish, cucumber, sweet corn kernels, or chopped red pepper all make excellent additions.

4. Sweet Onion Raita (Yogurt Salad)

Peel and finely chop onion. Add enough plain yogurt to coat the onions, and season to taste with salt and freshly ground black pepper. Add freshly chopped dill, parsley, mint, and/or cilantro. Serve with grilled meats or salmon.

5. Sweet Onion Rings

Cut onions into thick slices and separate into rings. Dip in buttermilk and dredge in flour seasoned with salt, pepper, and a bit of cayenne. Heat an inch or two of vegetable or organic canola oil in a large, heavy pot until oil is about 350°F. Fry onions rings until golden brown, drain, and season with more salt.

6. Sweet Onion Sandwiches

Spread two slices of bread (white bread is good, but dark rye bread is better) with mayonnaise. Sprinkle each side with chopped parsley or basil, if you like. Place a thick slice of sweet onion on one slice, top with a thick slice of tomato, sprinkle with salt and freshly ground black pepper, and close sandwich with second piece of bread or go open-face.

7. Sweet Onion Taco & Enchilada Topping

Peel and finely chop a sweet onion. Toss with fresh lime juice, add a generous amount of finely chopped cilantro, and season to taste with salt. Add a healthy dollop of this mixture to tacos or on top of enchiladas.

8. Sweet Onion Tossed Salad

Sweet onions are a mild addition to your favorite tossed green salad. They match particularly well with mild Boston lettuce or butter lettuce leaves, cucumber, carrots, and radishes.

9. Onion Egg Scramble

Saute chopped onion on med-high heat until they begin to soften and are caramel colored. Crack egg into pan, season with fresh herbs and S&P, scramble until cooked and enjoy atop a bed of quinoa or favorite toast.

10. Slow Cooked with Ham Hock
Chop an huge onion into the crock pot, add two cups of dried beans and a ham hock, cover with water about two inches above veg/beans, and simmer on low or med heat for 6-8 hours, or until everything is cooked and tender! You can also add spices and fresh herbs, a can of tomatoes, or additional veggies.

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Posted on July 25, 2014

Arugula Quiche Filling

Arugula isn’t just for adding a peppery spice to salads. It can also flavor this lovely quiche.

1 1/2 cups mushrooms, thinly and evenly sliced
1 clove of garlic, finely chopped
1 tablespoon butter
2 tablespoons vegetable oil
2 cups arugula (roquette)
1/2 teaspoon sea salt
3 eggs
3/4 cup pouring cream
1/2 cup whole milk
1/2 cup grated cheddar cheese plus a little extra for sprinkling
Freshly ground black pepper
Pastry dough

Pre-heat oven to 350F. Lightly grease a 9” pie pan. Place rolled-out pastry dough into pie pan, and press in and trim edges.

Heat the oil and butter in a large frying pan. Once the oil and butter start to swirl, add the mushrooms and saute for 5 minutes. Add the garlic and shake the pan around. Saute for another 2-3 minutes, then transfer mushrooms to a bowl to cool.

Use the mushroom pan to lightly cook the arugula until just slightly wilted, about 1-2 minutes. Set aside.

Make filling by combining the eggs, cream, milk, cheese, salt and pepper together in a large bowl. Whisk mixture thoroughly to combine the ingredients.

Spoon mushrooms and arugula evenly at the bottom of the pie pan, then slowly fill it with the egg mixture until about 3/4 of the way full. Sprinkle with a little extra cheese.

Bake quiche for 30 minutes or until firm and golden. Remove from oven and cool for 5 minutes, then transfer to a wire rack to cool further.

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Posted on July 23, 2014

Peninsula Chicken Salad

Nearly all these ingredients are grown, raised, or produced right here on the Olympic Peninsula. How local can you make your meal?

Serves 10-12

6 pounds chicken
Bay leaves
1 cup water or white wine
1/4 cup apple cider vinegar
3 tablespoons lemon zest
3 tablespoons lemon juice
1 cup extra virgin olive oil
1 tablespoons fresh garlic, crushed
2 tablespoons raw honey
1 cup crumbled feta (optional)
4 tablespoons plain sauerkraut
Salt and pepper to taste
1 bunch kale, finely chopped
1 small head or 1/2 large head Napa cabbage, finely chopped
2 medium cucumbers, sliced
1 bunch arugula, finely chopped
1 bunch fresh dill weed, roughly chopped
1 bunch parsley, roughly chopped
1 small bunch fresh basil, finely chopped

Roast chicken with bay leaves and one cup of water or white wine. When chicken is cool enough to touch, shred the meat. Don’t forget to save skin and bones for a fabulous healthy, healing stock or broth. Freeze broth in ice cube trays for fast and easy flavor bombs to soups, casseroles and sauces.

Make vinaigrette with wet ingredients and lemon zest. Pour over chicken and refrigerate for 2 hours. (May be served warm.) Wash and prepare greens and cucumber. Toss with chicken salad. Add the fresh herbs promptly before serving.

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Posted on July 21, 2014

Mary’s Corn Polenta

We’re milling fresh medium and coarse cornmeal as well as corn flour. What’s your favorite cornmeal recipes? Let us know in the comments below!

2 cups Nash’s corn meal
6 cups water
1 teaspoon salt
3 tablespoons butter or oil
Your favorite toppings

In a 6-quart saucepan, bring water to a boil. Add salt and gradually stir in corn meal. Reduce heat, stirring continually until mixture is thick and smooth. Blend in butter or oil, stirring with a metal spatula to scrape the bottom of the pan to prevent sticking. Continue cooking for 30 minutes, stirring frequently.

At this stage, you can add spices, herbs (such as parsley, thyme, basil, peppers, and green onions) and more salt to taste.

Grease a 13 x 9-inch pan. When the polenta is cooked, pour it into the pan and allow to rest for 10-15 minutes, or until firm. Add toppings, such as your favorite sauce, cooked vegetables, cheese, cooked ground meat, etc. If necessary, put into a medium oven for a few minutes to melt the cheese, or get up to temperature. Slice and serve.

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Posted on July 10, 2014

Fava Bean Sauté

Fava beans go great with garlic!

1 tablespoon butter
1 teaspoon olive oil
2 cloves garlic, minced or 2 finely chopped garlic scapes
1 1/2 cups skinned fava beans
Ground pepper to taste
Fettuccine (optional)
1/2 cup cream (optional)

Over medium heat in a skillet, melt together butter and olive oil, add garlic cloves or garlic scapes, and sauté for 1 minute. Add fava beans and sauté for about 5 to 7 minutes, or until they are done to your preference. Season to taste with salt and freshly ground pepper. Add other delicious items, such as caramelized onions or fennel, chunky fresh tomatoes, a bit of chopped prosciutto, a cup of chopped endive, or some sauteed shrimp. Serve on cooked fettuccine with 1/2 cup cream (optional).

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Posted on July 10, 2014

The One, the Only Greatest Garlic Spaghetti

The garlic aroma makes you levitate.

Serves 2-3

Both the egg and the garlic are intentionally raw: when the hot pasta hits the garlic paste, the butter melts, and the garlic aroma makes you levitate. It is not low fat, so save it for a once or twice a year celebration of this awesome allium. Don’t wuss out on the amount of garlic!

8 ounces spaghetti or fettuccine
1 raw large egg
7-8 cloves garlic, peeled
3-4 tablespoons butter, softened
1/4-1/3 cup freshly grated Parmesan cheese
1 teaspoon dried basil
Salt and freshly ground black pepper

Bring a large pot of water to a vigorous boil. Drop in the pasta.

As the pasta cooks, gently warm a bowl.

In a food processor, combine the egg, garlic, butter, Parmesan, basil, salt and lots of pepper. Scrape down the sides and process until a thick paste is formed.

Drain the pasta, but don’t rinse it. Quickly transfer to warmed bowl and add the garlic paste. Toss quickly adding salt and pepper to taste.

Sit down and eat. Serve the dish ASAP on warmed plates, passing red pepper flakes, veggie bacon bits, additional Parmesan and the pepper mill.

We thank The Passionate Vegetarian by Crescent Dragonwagon for this recipe.

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Posted on July 9, 2014