Blender Aioli

Garlic bulb with rustic background

Easy aioli!

Makes 2 cups

1/4 cup fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon soy sauce
2-3 medium cloves garlic, coarsely chopped
1 egg
1 egg yolk
3/4 cup olive oil
1/2 cup vegetable or olive oil

Put everything except the oils in the blender. Blend on high speed until smooth. Combine the oils and, with the blender running on medium speed, drizzle them very gradually into the egg-garlic mixture, stopping as soon as all the oil is added. Sauce should be creamy and thick. Serve with raw or steamed vegetables or grilled meats or fish.

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

Pickled Garlic

Garlic bulb with rustic backgroundMakes 1 quart

About 12 heads garlic
2 teaspoons dried oregano
2 teaspoons sea salt
2 tablespoons whey (if not available use an additional 2 teaspoons salt)

Remove outer skin and set garlic heads in a 300 degree oven. Bake until heads open and cloves can be easily removed. Place cloves in a one-quart wide-mouth mason jar. Mix oregano, salt and whey with 1/2 cup water. Pour over garlic, adding more water if necessary to cover the garlic. The top of the liquid should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.

We thank Sally Fallon’s Nourishing Traditions for this recipe.

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

Roasted Garlic

Garlic bulb with rustic background

Garlic lovers rejoice! Here’s an easy way to garlickify your life even further.

1 garlic bulb
1 tablespoon olive oil
1/4 cup water

Cut “top” off garlic to expose individual cloves. Drizzle olive oil over garlic, being sure to oil each clove. Place in small, oven-proof dish. Add water to dish and cover with aluminum foil. Bake for 50-60 minutes. Remove from oven and let cool completely. With small paring knife, gently remove each clove and place in small dish. Mash garlic into a paste and serve with crusted bread.

We thank chef Annie McHale of Port Angeles for this recipe.

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

Buckwheat Potato Balls

russet potatoes

Here’s a great way to use up leftover mashed potatoes.

1/2 cup toasted kasha (buckwheat groats)
1 cup water
1 tablespoon coconut oil
1 small onion, finely diced
2 stalks celery, finely chopped
2 teaspoons dried sage
1 head roasted garlic, cooled and pressed from skins
2 cups mashed potatoes
2 tablespoons chopped peppers
1/2 teaspoon salt
3 cups soft bread crumbs
1 beaten egg
4 tablespoons melted coconut oil

Bring water to a boil and add kasha. Return to boil, lower heat and simmer, covered, for 15 minutes until water is absorbed and kasha is soft.

Preheat oven to 350F. Line a 9 x 13″ pan with parchment paper. Heat a heavy skillet over medium heat. Add oil and onion. Reduce heat, sweat onions until transparent. Remove lid, add celery, and stir until veggies are soft and starting to brown. Blend in sage.

In a large mixing bowl, combine garlic, mashed potatoes, kasha, peppers, onion mixture and salt. Blend in bread crumbs and let mixture sit for 10 minutes. Mix in egg.

Using an ice cream scoop, or oiled hands, form mixture into 1-inch balls and place in the baking dish, close together. Drizzle with oil and bake for 45 minutes until lightly browned.

Recipe from Local Vegeterian Cooking by Debra Daniels-Zeller.

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

Fresh Hummus with Parsley

Italian parsley on a purple background3 cups garbanzo beans
1 tablespoon lemon juice
1/4 cup parsley, finely chopped
1/2 tablespoon tahini (sesame seed butter)
2 cloves fresh or roasted garlic
Salt and freshly ground pepper to taste

Save juice from beans and use to thin mixture if too thick. In a food processor, chop garlic first, then parsley. Add all other ingredients and blend until desired consistency. Cover tightly and store unused portion in the refrigerator. It will keep well for about a week.

Things to dip in hummus: fresh bread, bread sticks, bagels, hardy crackers, pita chips, and all sorts of veggies.

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

Sweet Onion Pie

Walla Walla onions

Sweet onion pie, perfect for a summer BBQ side dish!

Can be served hot or at room temperature.

1 pie crust (see below)
2 tablespoon butter
2 cups thinly sliced Walla Walla onions
2 cloves garlic, minced
1 tablespoon minced fresh chives
3/4 cup whole milk
2 eggs
1/2 teaspoon salt
3/4 cup shredded cheddar cheese
1 pinch paprika
1 tablespoon chopped fresh parsley

Preheat oven to 350°F. Melt butter in heavy skillet over medium heat. Saute onions and garlic slowly until tender, about 12 minutes. Arrange onions in the pie crust.

Beat eggs, whole milk, chives, and salt in a bowl until blended. Pour the mixture over the onions. Sprinkle with cheese and paprika.

Bake for 35 minutes, or until a knife comes out clean. Garnish with the parsley.

Serve hot or at room temperature.

We thank Allrecipes.com for this recipe.

Basic Pie Crust

1 1/2 cups Nash’s soft white wheat flour
1/4 teaspoon salt
8 tablespoons cold unsalted butter (1 stick), cut into small pieces
4-5 tablespoons ice water

Combine flour and salt in a large bowl and stir briefly. Using a pastry blender or your fingers, cut the butter into the flour until it makes pea-size pieces, about 4-5 minutes.
Drizzle in 4 tablespoons ice water and mix until dough comes together. Shape into a flat disk, cover and refrigerate for 30 minutes. Roll out, place in pie pan, press into base, and use for onion pie.

We thank Chow.com for this recipe.

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

Margie’s Bran Muffins

1 cup Nash’s soft white wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups Nash’s wheat bran
1/3 cup brown sugar
1/4 cup molasses or honey
2 large eggs
1 cup nonfat buttermilk (or half-&-half with 1 teaspoon lemon juice)
1 grated carrot, apple, or zucchini

Preheat oven to 400 degrees F. In large mixing bowl, sift together flour, baking soda, baking powder and salt. Stir in bran with a whisk or long-tined fork.

Beat together brown sugar, molasses, egg and buttermilk. Add the dry ingredients to liquid ones and stir to moisten, about 30 seconds. Fill each cup in a 6-cup greased muffin tin to 3/4 full and place in oven. Bake until toothpick comes out clean, about 35 minutes. Let cool on rack.

We thank Nash’s own Margie for this recipe.

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

Kia’s Bean Dip

Kidney Beans

What’s your favorite bean to make into dip? Let us know in the comments below!

You can use pretty much any bean you want in this recipe. Seriously. I recently did a combo of Nash’s dried fava beans, black beans and the last of my dried scarlet runner beans from the garden last year. Any combo of beans (or lentils!) will work great for this recipe, so use up the little bits of this and that in your pantry and get dippin’!

5 cups cooked beans, drained
1/3 cup Walla Walla onions or red onions, roughly chopped
1 cup fresh cilantro, roughly chopped
1/2 cup salsa, or fresh or canned tomatoes
3 cloves garlic, chopped
3 teaspoons toasted cumin seeds, or ground cumin, or chili powder
3 tablespoons apple cider vinegar
3 tablespoons Bragg’s Liquid Aminos or tamari soy sauce
2 tablespoons olive oil

Combine everything in a food processor or blender and whirl it up! Thin with a splash of water or more olive oil as needed. Serve immediately, or store in the fridge for up to 5 days or so. This dip is great with raw veggies, pitas, chips, burritos or as a side with rice and a green salad. Yum!

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

Kia’s Pan-Toasted Cumin

Toasted cumin seeds add wonderful flavor to chili, cornbread, soup, lentils, rice, dal, scrambled eggs, cold salads and more. Simple to make, its great to make a about a half cup sized-batch at a time, and to store the leftover ground spice in a little jar in the fridge, where it will stay fresh.

Pan-toast the cumin seeds by putting several heaping tablespoons (or more, depending on the size of your pan!) of whole cumin seeds in dry skillet on medium-low heat.

Stir or flip the seeds carefully, off and on for about 5-7 minutes, until they start to show a little sign of color, and are getting really aromatic. I don’t recommend leaving the kitchen while they are toasting, unless you have super-amazing multi-tasking skills. You don’t want the cumin to smoke or burn, and it can happen quickly if you’re not paying attention!

Remove toasted seeds from pan and let cool completely, before grinding them in a spice grinder. Coffee grinders reserved for processing herbs and spices work well for this type of job. I found a used one that I keep around just for spices, so I don’t adulterate my precious coffee beans!

Use toasted ground cumin immediately in your favorite dishes, and store the remaining spice in a little jelly jar in the fridge, for later use.

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

Pickled Eggs with Dill

Eggs

Have you ever pickled your own eggs before? Now’s your chance!

Pickled eggs are delicious! Serve them on a bed of spinach greens, and they make a perfect nutritious snack to grab when on the go.

12 large eggs
1 red onion, sliced
Small bundle of fresh dill
1/2 teaspoon mustard seeds
1 clove garlic, halved
1 1/4 cup apple cider vinegar
3/4 cup water
2 teaspoons salt

Fill a large saucepan with water (enough to cover the dozen eggs that you will add). Bring the water to a simmer (not a boil!) and then gently add in the eggs by lowering them in with a spoon, one by one. Set your timer to 12 minutes and allow eggs to simmer. Then turn off heat, remove the eggs from the pot, and run them under cold water. You can gently pour the pot of eggs through a metal strainer and then run cold water over them. Peel the eggs once they are cool enough to handle.

In a medium saucepan over medium-high heat, bring all other ingredients to a boil. Reduce heat to medium-low and allow to simmer for 5 to 7 minutes.

Pour mixture into a large jar (or two smaller jars), and add the hard-boiled eggs and allow to cool for several minutes. Once cool enough, refrigerate. Your eggs will need anywhere from 2 to 3 weeks to pickle. Once ready though, they will stay good for quite a long time.

Recipe adapted by Virginia Newman from PaleoLeap.

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