Massaged Kale Salad

The concept behind “massaging” kale with salt, lemon juice and olive oil is that the kale leaves will soften and relax, not just because you are rubbing them with the citrus juice and oil, but because the acid in the juice helps breaks down fibers in the kale and makes it taste sweeter.

Even your kale deserves a good massage. Any type of kale will work well with this recipe — try them all to find the one you like best!

1 bunch Nash’s kale, any type
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon honey or maple syrup (optional)

De-stem one bunch of Nash’s kale and break the leaves into bite-sized pieces. Mix them with salt and lemon juice. Massage the leaves thoroughly for about 5 minutes, then add olive oil and massage for 1 minute more. The kale should be noticeably softer and darker. You could also add honey or maple syrup if you prefer a slightly sweeter salad. Yes, your hands will be oily, but your kale will love you for it!

Toss kale leaves with:

• Toasted nuts (pine nuts, almonds, pecans)
• Dried cherries, currants, or cranberries
• Grated Parmesan or Romano cheese, or crumbled Feta
• Sprouted quinoa or cooked whole Nash’s triticale or wheat berries
• Sliced radishes, baby white turnips, cucumbers, or zucchini

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Posted on August 9, 2013

Sauteed Runner Beans with Heirloom Tomato Marinara Sauce

Scarlet runner beans bloom in vibrant red blossoms that are as beautiful in the field as the beans are tasty in your kitchen.

Serves 2-4
4 cups halved heirloom cherry tomatoes (or other thin-skinned tomatoes)
2 tablespoons virgin olive oil
1/2 cup filtered water
4 cloves garlic, thinly sliced
1 large shallot, chopped
2 tablespoons fresh parsley, chopped
1 giant handful fresh basil leaves, ripped
Sea salt and coarse ground pepper to taste
2 cups scarlet runner beans

In a large sauté skillet heat the olive oil, garlic and shallots over a low flame. Cook through for about 3-5 minutes. Add in the cherry tomatoes, parsley, sea salt and pepper. Simmer on medium-low for 15 minutes, stirring occasionally. (If you are using this marinara recipe for pasta or another dish, throw in the basil, stir and it is ready to be served.)

Once the tomatoes have simmered for a bit, add in the water, fresh basil and runner beans. Turn the heat up to medium and sauté for about 5-7 minutes or until the beans are cooked through (cover with a lid if necessary). Serve immediately.

We thank WithFoodAndLove.com for this recipe.

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Posted on August 8, 2013

Grilled Fresh Apricots

Nourish, 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. We’ve just gotten juicy organic apricots in from eastern Washington, and here’s a unique way to enjoy them.

Wash and halve apricots, and remove stone. Brush a little white balsamic vinegar on the flat face of the apricot and place on a hot grill, flat side down, for about 2 minutes. Plate and drizzle honeyed yogurt sauce on top (1cup yogurt, 1 teaspoons honey, vanilla lemon zest). Sprinkle almonds over or a little basil syrup! Delish.

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Posted on August 2, 2013

Healthy Food in a Hurry…

Nourish, 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. These lightning-fast recipes are truly good: good for your health and good for your schedule.

Salad of mizuna, red onion, nuts, raspberries, oil and balsamic vinegar. Toss together and enjoy!
Simply chop some sweet potatoes and sauté with onions. When soft the onions become soft, add mizuna and sauté for another two minutes. Serve and enjoy!

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Posted on August 2, 2013

Balsamic-Glazed Chickpeas & Mustard Greens

Nourish, 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 recipe showcases our super-sweet Walla Walla onions.

10 oz. mustard greens
1/2 Walla Walla onion
6 tablespoons vegetable broth
4 cloves garlic
Pinch red pepper flakes
Salt
2 tablespoons balsamic vinegar
1/2 teaspoon tamari or soy sauce
1/4 teaspoon honey
1 cup chickpeas (garbanzo beans), cooked (may substitute Nash’s field peas)

Walla Walla onions are huge and sweet!

Remove large stems from washed greens and tear into bite-size pieces. Saute onion in broth until soft, and add garlic and red pepper. Add more broth if necessary and cook for another minute. Add greens and stir until wilted, about 3-5 minutes. Add salt to taste.

Remove greens and onions from pan, leaving liquid. Add vinegar, soy, honey and more broth, if necessary. Add chickpeas and cook until liquid is reduced to half. Spoon chickpeas over greens and drizzle with sauce. Serve with chopped chicken, shrimp, or sausage, or on its own.

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Posted on August 2, 2013

Roasted Broccoli

It’s easy to eat your vegetables when they’re this tasty!

Here’s a delicious way to enjoy your broccoli.

1 1/2 pounds broccoli, cut into florets
3-4 tablespoons olive oil
1 tablespoon lemon juice
Kosher salt
2-3 cloves garlic, minced
Freshly ground black pepper
1/4 cup grated Parmesan cheese, or to taste

Preheat the oven to 425°F. In a large bowl toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.

Arrange the broccoli florets in a single layer on a greased or parchment lined baking sheet. Roast for 16-20 minutes, until cooked through and nicely browned.

Put the roasted broccoli back in the bowl and toss with lots of freshly ground black pepper and the grated parmesan cheese. Serve immediately.

We thank simplyrecipes.com for this recipe.

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Posted on July 25, 2013

Savory Baby Bok Choy

The following recipe sounded so good to me, I made it for a Fourth of July potluck, and got lots of compliments. I actually added more garlic. You can never have too much garlic! –Patty

You might be surprised at how versatile bok choy can be: use it raw in salads or dip it in hummus, sautee it in a stir-fry, or make it the star of the show, as in this tasty recipe.

3 tablespoons butter
1 clove garlic, smashed
1 bay leaf
2 cups chicken stock
1 cup white wine
1 lb. baby bok choy, trimmed and sliced in half lengthwise

Melt butter in a large skillet over medium heat, and cook and stir the garlic and bay leaf until the garlic is lightly browned, about 5 minutes. Stir in the chicken stock and white wine, and increase heat to a full boil. Cook the sauce, stirring often, until reduced to 1 cup, about 15 minutes. Remove bay leaf. Lay the bok choy halves, cut sides down, into the sauce, and reduce heat to a simmer. Cook until tender, about 10 minutes. Serve with sauce spooned over bok choy.

We thank allrecipes.com for this recipe. Serves 4.

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Posted on July 12, 2013

Sauteed Pea Shoots

Pea shoots are tender greens with a sweet taste like peas.

Rinse about 4 cups of fresh pea shoots thoroughly with cool water.

Finely chop a whole garlic shoot.

Heat one tsp. of olive oil over medium heat and add pea shoots and chopped garlic. Stir-fry for 30 seconds.

Add 1/4 tsp. of salt and 2 Tbsp. rice wine vinegar and continue to saute over medium heat for one minute until wilted. Remove from frying pan and serve.

Tips

Pea shoots are fragile. Don’t leave the stove, as they cook very quickly.

Store pea shoots and tendrils in the refrigerator until you’re ready to cook them. Pea shoots and tendrils may also be eaten raw in a salad.

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Posted on June 15, 2013

Braised Leeks

Braise your leeks to let their tasty flavor shine!

4 large leeks, tough outer leaves discarded and trimmed to about 6 inches in length
3 tablespoons butter
1/2 cup chicken stock
1 teaspoon dried thyme
1/4 teaspoon salt
1 pinch pepper

Using a sharp knife, trim most of the roots off the end of the leek, leaving enough so that the leek remains attached at the bottom. Cut each leek lengthwise into halves and then cut each half into inch long pieces. Soak leeks in a large bowl of cool water to allow any dirt to settle to the bottom.

In a saute pan, melt the butter over medium heat. Add the leeks to the skillet. Cook the leeks, stirring occasionally, for 5 minutes. Sprinkle with thyme and cook one minute more. Add stock, reduce heat to medium low. Braise the leeks, covered, for about 10 minutes, or until very tender. Season with salt and pepper and serve.

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Posted on May 22, 2013

Mashed White Beans and Cauliflower

Looking for a tasty substitute for mashed potatoes? Use cauliflower, white beans, and leeks instead.

This tasty, low-calorie substitute for mashed potatoes came from aidamollenkamp.com.

1/2 tablespoon olive oil
1 medium leek, ends trimmed
1/2 teaspoon kosher salt
8 ounces cauliflower florets
3 cups cooked white beans
2/3 cup fat-free low-sodium vegetable broth or chicken broth
1 1/2 tablespoons finely sliced fresh chives

Heat oil in a frying pan over medium heat. Halve leeks lengthwise, then cut crosswise into thin, 1/4-inch half-moon shapes. When oil shimmers, add leeks, season with salt and pepper, and cook until softened, about 5 minutes. Add 2 tablespoons water. With a spatula, scrape up the golden bits. Cook another 1 to 2 minutes and set aside. Meanwhile, place an inch of water in a saucepan and bring to a simmer over medium-high heat. Add cauliflower, cover and steam until fork-tender, about 5 minutes. Remove and set aside to cool. Combine leeks, cauliflower, and beans in a food processor and puree until smooth. Add broth and chives and puree until smooth, scraping down sides as needed. Serve warm or room temperature.

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Posted on May 13, 2013