Roasted Sunchoke Salad

sunchokes handful⅓ cup fresh or thawed frozen blueberries
1 small clove garlic
1 sliver ginger (equal to the size of the garlic clove)
2 Tbsp. balsamic vinegar
½ cup oil
¼ tsp. salt, divided
4 to 5 sunchokes, cleaned and sliced into ½-inch strips
1 Tbsp. olive oil
1 bunch spinach, thinly shredded
8 ounces feta cheese, thinly sliced

Place blueberries, garlic and ginger in a food processor and process until liquified. While the food processor is still running, slowly add in the vinegar and ½ cup oil. Transfer to a mason jar, add ⅛ teaspoon salt, and shake to combine.

Preheat oven to 375° F. Place sunchoke slices in a pan, drizzle with olive oil and sprinkle with remaining salt. Cover and bake for 25 to 30 minutes, or until sunchokes are tender enough to easily be pierced with a fork. Allow sunchokes to cool.

Prepare plates with spinach shreds. Place 4 to 5 sunchoke slices on top of each spinach bed. Place sliced feta on top of sunchoke slices and drizzle with blueberry vinaigrette.

Original recipe by Virginia Newman , RDN.

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

Summer Grain Salad

This recipe calls for Nash’s triticale berries (above), but actually any of our organic whole grain berries, i.e., soft white or hard red wheat, rye, or hard white, would work. The cooking instructions are the same. The grains add a delightful chewy texture and protein to a salad that is already teeming with good stuff for your health.

All ingredients are optional, and quantities are suggestions, not rules. Feel free to add other ingredients, like cauliflower or spinach. For even more flavor, add herbs like parsley, basil or dill. The quantities can easily be increased for summertime parties.

Veggies
1/2 pound triticale berries or other wheat berries
1/2 pint cherry tomatoes or regular-sized heirloom tomatoes, chopped
1 cucumber, chopped
1/2 bunch of your favorite kale, coarsely chopped
1 head broccoli, chopped
1/2 Walla Walla sweet onion (or sweet red onion)
2 carrots, shredded
1 beet (any variety), shredded

Dressing
1/3 cup olive oil
1/3 cup white wine vinegar
Juice of 1 lemon
2 clovers garlic, chopped

Soak the triticale berries overnight. The next day, drain the triticale berries, then add enough fresh water to cover them with about 1″ of water. Boil about 1 hour until berries are plump and chewy. Drain and cool.

In the meantime, chop your veggies. Once the triticale berries cool, mix the dressing ingredients together and pour over the berries, then add your veggies and mix everything together.

Let the flavors mingle for a few hours in the fridge before serving.

Thanks, Rachel Covault, packing shed manager, for this great recipe idea!

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

Marinated Zucchini and Yellow Squash Salad

Green Zucchini

Gadzukes! It’s time for zukes!

1/2 cup cider vinegar
4 tsp. sugar
1/2 tsp. salt, divided
3 zucchini (about 1 ½ lbs.)
2 yellow squash (about 3/4 lb.)
1 garlic clove, peeled
1/2 cup packed fresh basil leaves
1 Tbsp. fresh lemon juice
1 Tbsp. extra-virgin olive oil
3 oz. mozzarella cheese, cut into 1/4-inch cubes

Combine vinegar, sugar, and 1/4 teaspoon salt until sugar dissolves. Trim ends of zucchini and squash; cut into thin ribbons with harp-shaped peeler. Add to vinegar mixture. Cover and chill 2 hours or overnight.

Bring a small pan of water to a boil; add garlic. Remove with a slotted spoon after 1 minute. Rinse under cold water; set aside. Add basil to boiling water; immediately remove and rinse under cold water. Reserve 1 tablespoon of cooking liquid. Transfer garlic and basil to a food processor, and add lemon juice, olive oil, reserved water, and the remaining 1/4 teaspoon salt. Process until smooth.

Drain squash, and divide among 4 plates. Top with cubed mozzarella, and drizzle with basil oil.

We thank Health.com for this recipe.

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

Raw Cucumber Tomato Salad

cucumber slices

Are you as cool as this?

2 Tbsp. fresh lemon juice
1 Tbsp. extra-virgin olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 cup coarsely chopped flat-leaf parsley leaves
1 Tbsp. dill
3 green onions, thinly sliced
2 cups coarsely chopped or sliced cucumber
½ cup cherry tomatoes (sliced in half)
2 Tbsp. pine nuts or walnuts, toasted

Combine first 4 ingredients in a medium bowl, stirring with a whisk. Add parsley, dill, onions, cucumber, and tomatoes; toss gently. Sprinkle with nuts. Enjoy!

Original recipe by Virginia Newman

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

Raw Beet Salad with Creamy Dill Dressing

These bullsblood beets combine a sweet, red root with intensely deep-maroon leaves and vibrant, merlot-colored stems.

It’s easy to make a fresh crunchy salad with a lot of flavor!

1 lb. beets
1 minced shallot
2 tsp. Dijon mustard
¼ cup sour cream
Lemon juice to taste
Chopped dill

Grate the beets. Combine shallot, Dijon mustard, sour cream, lemon juice and dill in bowl and whisk together with a fork until smooth. Combine with beets. Chill in the fridge for about a half hour to blend the flavors. Use leftover dill to garnish the salad.

Recipe adapted from cooking.nytimes.com.

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

Tomato & Carrot Salad

This is an easy-to-prepare fresh salad that combines what Nash’s carrots and a favorite summer fruit, tomatoes, for a deliciously satisfying summer salad. No cooking required!

Carrots bunched

They’re BAAAACK! It’s CARROT TIME!

3 cups mixed ripe large or cherry tomatoes
3 medium carrots, peeled and finely shredded or grated
1 bunch spring onions, trimmed and finely chopped
1 red chili, deseeded and finely chopped
¼ cup pumpkin seed
3 Tbsp. extra virgin olive oil
2 Tbsp. Balsamic vinegar

Chop the large tomatoes and halve the cherry ones into a large serving bowl. Add the carrots, spring onions, chili and pumpkin seeds, and toss together.

Mix the extra virgin olive oil with the balsamic, a pinch of salt and a good grinding of black pepper. Pour over the veggie mixture and toss together.

Recipe adapted from bbcgoodfood.com.

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

Sweet Cherry Feta Quinoa

We have been partnering with PDQ Farm in Zillah, WA, for over 10 years, and this is another example of how our Store supports Washington State organic farmers and their high-quality products. We picked up their beautiful Bing cherries on Wednesday, so they are fresh and delicious.

1 cup uncooked quinoa
1/2 cup peach or apricot jam
1/4 cup white wine or apple cider vinegar
1/4 cup olive oil
1/2 tsp. Dijon mustard
1/2 tsp. kosher salt
2 Tbsp. water
1/2 cup fresh cherries, pitted, quartered
1 cup shucked fava beans, outer membrane removed, and steamed to al dente
1 celery stalk, chopped
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/3 cup feta cheese, crumbled
1/4 cup sliced or slivered almonds, toasted

For the dressing, place the jam, vinegar, olive oil, Dijon, salt, and water in a small jar. Screw on the lid and shake until thoroughly blended and emulsified.

Rinse the quinoa and drain well. Bring 1 1/4 cups water and the quinoa to a boil in a large pot, cover, and then reduce to a simmer. Cook 10-12 minutes or until all the water is absorbed and the quinoa is just tender but still a little firm. Once cooked, remove from heat and let stand, covered, for 5 minutes. Fluff with fork, and then drizzle about 1/2 of the vinaigrette over the quinoa and toss to coat. Allow to cool.

Add the cherries, favas, celery, onion, herbs, and feta to the quinoa. Toss to combine and refrigerate until ready to serve. Before serving, sprinkle with toasted almonds and drizzle with additional vinaigrette.

We thank fountainavenuekitchen.com for this delicious recipe.

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

Fava Bean Pasta Salad with Garlic Scape Pesto

fava beans

Fava pasta!

This is a delicious spring recipe perfect for a picnic lunch. Serve the pasta salad atop fresh spinach to increase the nutrient density of your meal!

1 cup coarsely chopped garlic scapes
⅔ cup shredded Parmesan
½ cup shelled pistachios
1 tsp. salt
1 tsp. freshly ground pepper
½ cup olive oil
2 lb. fava beans
1 lb. Gemelli (corkscrew) pasta, cooked
6 oz. crumbled feta

In the bowl of a food processor, combine garlic scapes, Parmesan, pistachios, salt, and pepper, and pulse to coarsely chop. While machine is running, gradually add oil until pesto is pureed but still a bit chunky. Set aside.

Bring a medium pot of water to a boil over high heat. Add fava beans and cook for 3 minutes. Drain and rinse beans with cold water. Remove the tough outer skin of each by pinching the outer skin to pop out the darker-green bean inside. Discard skins and place beans in a large bowl. Add pasta and feta, and then toss with pesto to coat. Serve at room temperature or after chilling.

We thank CountryLiving.com for this recipe.

Gemelli Pasta

Gemelli pasta is the type of pasta that is tightly twisted around itself like a corkscrew. (But I’m sure any type of pasta would work here!)

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

Sauteed Asparagus with Spinach

Bunches of spinach in a Nash box

Green things are on their way back! It’s spinach time!

1 tbsp olive oil or Nash’s camelina oil
1 bunch asparagus, ends removed and cut into 2 inch pieces
2 Tbsp. water
3 cups packed spinach
1/8 tsp. marjoram
1/8 tsp. thyme
1/4 of a lemon, juiced
Salt
Pepper

In a medium skilled over medium heat, heat olive oil. Add asparagus and top with a little salt. Mix well to evenly coat asparagus with oil. Add water, spinach, and remaining ingredients, mix well. Cover and steam for 2-3 minutes.

Remove lid, mix and re-cover. Cook the sautéed asparagus with spinach another 3-5 minutes, or until asparagus is to your liking (firm or soft). Once done, remove from heat, plate and serve hot.

We thank lemonandolives.com for this recipe.

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

Creamy Camelina Dill Dressing

NEW at Nash’s! Eating local has never been so easy when you can get local cooking oil!

1/3 cup Greek yogurt (optional)
2 small garlic cloves
2 Tbsp. Dijon mustard
2 Tbsp. cider vinegar
1 Tbsp. fresh lime juice
1/3 cup Nash’s camelina oil
1 cup fresh chopped dill
Salt and pepper, to taste

In food processor, combine yogurt (if using), garlic, mustard, vinegar, and lime juice. Process until smooth and slowly add camelina oil to ensure emulsification.

Once all the camelina oil has been added, process for an additional minute, transfer to bowl, and fold in dill. Season with salt and pepper. If you wish to cut out yogurt for more of a vinaigrette texture, just whisk all ingredients together in bowl.

This dressing will keep for several days in fridge—just shake or whisk before use.

Makes 1 cup.

Serve drizzled over fresh greens and summer veggies, or get creative—this dressing can also be used for fish, pasta salad, slaws, potatoes, and dips.

We thank Alive.com for this recipe.

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