Classic Dijon Potato Salad with Fresh Dill

dill, bunched

Cut 1 ½ lbs red and/or Yukon potatoes in equal-sized pieces. In a medium saucepan, parboil until just fork-tender, but firm. Allow to cool.

Combine 2 Tbsp. Dijon mustard, 2 Tbsp. apple cider vinegar, 2 Tbsp. sugar, 2 Tbsp. extra-virgin olive oil, 1 Tbsp. chopped fresh dill, and salt and pepper to taste. Mix in 1 Tbsp. capers and set aside. Grill potato halves on a grill pan over medium-high heat about 4 minutes or until browned. Turn over and cook the other side. Try to get nice grill marks on them. Toss potatoes in dressing until well-coated. Add ¼ small red onion, thinly sliced, and 2 chopped ribs of celery and toss everything together. Enjoy warm or cold, on a bed of arugula or chopped lettuce.

We thank onegreenplanet.org for this recipe.

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Posted on August 1, 2018

Fava Bean-Pistachio Salad

Fava beans in the pod ¼ cup coarsely chopped raw pistachios
1½ cups shelled fava beans (from about 1 ½ lb pods)
Salt/pepper
1 small shallot, finely chopped
2 Tbsp. white wine vinegar
Freshly ground black pepper
⅓ cup olive oil, plus 1 Tbsp.
1 bu garlic scapes, sliced in 1” pieces
2 cups trimmed arugula or spinach
1 cup cherry tomatoes, cut in half
Chive blossoms for garnish

Preheat oven to 350°. Toast pistachios until fragrant but not brown, 5–8 minutes. Let cool. Remove fava beans from pods and cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water. Drain, remove skins, and transfer beans to a small bowl.

Combine shallot and vinegar in another small bowl; season with salt and pepper and set aside at least 10 minutes. Whisk 1/3 cup oil into shallot mixture; season vinaigrette with salt and pepper.

Toss garlic scapes in 1 Tbsp. oil and season with salt and pepper. Roast for 4 minutes in 400° oven. Turn and roast for 2 minutes more. Let cool.

Combine beans, scapes, arugula/spinach and tomatoes in a large bowl; add vinaigrette and pistachios and gently toss to combine. Transfer to a serving platter and top with chive blossoms, if using.

Bonus Recipe
I also love to take the shucked and peeled favas (lots of work! Sigh) and saute them with cut-up garlic scapes until tender, then puree them with olive oil, salt and pepper. Maybe add a dash of lemon juice or some diced basil, or other herb you like. Makes a great spread.

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Posted on July 2, 2018

Linguine with Arugula, Garlic & Parmesan

More fun facts about arugula: *Arugula’s bitter and pungent properties make it a digestive tonic. *In Ayurvedic medicine, arugula is considered an energy mover. *Arugula oil has been extracted from the seeds and is considered an aphrodisiac in Europe.

12 ounces linguine or other dried pasta
3 tablespoons olive oil or butter
7 cloves garlic, peeled and thinly sliced
2 very large handfuls (about 5 ounces) arugula
1/2 cup freshly shredded or shaved Parmesan, plus extra for topping
1/3 cup toasted pine nuts (optional)

Cook pasta al dente in a large stockpot of generously salted water according to package instructions.

While pasta is cooking, heat olive oil (or melt the butter) in a saute pan over medium-high heat. Add the sliced garlic and cook for 2-3 minutes, or until it begins to turn just slightly golden. Remove from heat. If the pasta is not yet ready, transfer the garlic to a separate dish to prevent it from overcooking.

Once the pasta is cooked, drain it. Immediately stir in the garlic and olive oil mixture, arugula, and Parmesan cheese. Toss until combined. Serve immediately, topped with extra Parmesan cheese (and toasted pine nuts, if using).

We thank gimmesomeoven.com for this recipe.

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Posted on October 19, 2016

Potato Salad with Arugula and Dijon Vinaigrette

Fun facts about arugula: *Arugula is a good source of vitamins A, K, C, folate, and calcium. *Arugula also has extremely powerful ‘glucosinolates,’ which act as detoxifiers and can potentially decrease the risk of cancer. *Arugula has some protein in it, which is not common in other vegetable families.

1/2 small red onion, peeled and roughly chopped
2 pounds potatoes, cut into bite-sized pieces
1/4 teaspoon salt
1 tablespoon rice vinegar
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped chives
3 cups arugula, stems removed, roughly chopped
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
5 tablespoons olive oil

Put onion in small bowl and cover with cold water (to remove some of the bite). Put the potatoes in large pot of generously salted water. Bring to boil over high heat, lower heat simmer and cook until just tender. Drain well and put into large bowl.

Gently toss warm potatoes with rice vinegar, salt, and pepper. Add chives, arugula and red onion and stir. Whisk together red wine vinegar, mustard and olive oil in small bowl. Add salt and pepper to taste. Pour over potato mixture and toss to combine. Serve warm.

We thank food52.com for this recipe.

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Posted on October 19, 2016

Pears with Blue Cheese and Prosciutto

Our pears are crisp and super-sweet!

This recipe combines sweet and savory, is super easy to prepare, and is a definite crowd-pleaser.

2 pears (such as Bosc or Bartlett), each cut into 8 wedges
2 teaspoons fresh lemon juice
1 cup arugula
3 ounces blue cheese, cut or crumbled into small pieces
6 ounces thinly sliced prosciutto, cut in half lengthwise

In a large bowl, toss the pears and lemon juice. Layer a slice of pear, an arugula leaf, and a few pieces of cheese on a piece of prosciutto and roll up. Secure with a toothpick, arrange on a platter, and enjoy this great combination of flavors!

We thank realsimple.com for this recipe.

Did you know?

The skin of the pear contains about half of the entire dietary fiber content, and about 3-4 times more of the phytonutrient content than the flesh, which provides anti-inflammatory and anti-oxidant protective benefits.
Pears contain a specific group of phytochemicals, flavanols and anthocyanins (in red skinned pears) that have been shown to help improve insulin sensitivity, and decrease the risk of Type II diabetes.
Pears are an excellent source of fiber, vitamin C, vitamin K, and the mineral copper, critical for building strong tissues, maintaining blood volume, and producing energy in your cells.

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Posted on September 8, 2016

Nash’s greens with creamy horseradish dressing

1 bunch lettuce
1 bunch arugula
1 bunch spinach
1/4 cup strawberries, cleaned and sliced thinly

Clean the greens and chop to your liking. Place in a bowl, add the berries and top with dressing.

Dressing
2 tablespoons minced, peeled, fresh ginger
1 tablespoon white balsamic vinegar
1 bunch Nash’s garlic scapes, minced
1 tablespoon mayonnaise
1 1/2 teaspoon Dijon mustard
1 teaspoon soy sauce
1 teaspoon maple syrup or honey
1/4 cup grape seed oil
2 teaspoons minced peeled fresh horseradish

In a blender combine all the ingredients except for grape seed oil. With the blender
running on low, add grape seed oil until it all starts to emulsify. For more of a kick add more horseradish.

We thank Nash’s Farm Chef Karolina Tracz for this recipe.

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Posted on March 8, 2016

Rocket Sauce

Produce Manager Eliza Winne loves arugula (a.k.a. rocket). Check out her rocket sauce recipe!

Salad Rocket, also known as arugula, is a spicy leafy green, great in salads, stir-fries and sauces. Packed with beneficial phytochemicals, anti-oxidants, vitamins and minerals, two cups of arugula contains over 50% of your daily Vitamin K! This recipe for rocket sauce is easy to make and delicious dressing for a healthy potato salad. For a nutty twist, try adding cooked sunchokes to the potatoes.

Rocket Sauce

2 large bunches fresh arugula
1/2 cup olive oil
5 cloves fresh garlic
1 teaspoon salt

Place arugula in food processor or blender. Pour in the olive oil and start the food processor. Once arugula and olive oil are thoroughly pureed, add garlic and salt. Continue blending until all ingredients are finely chopped and thoroughly mixed together.

Use fresh on salads, potatoes, pasta, sandwiches and burgers, or freeze some rocket sauce in an ice cube tray and thaw at as needed.

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Posted on February 18, 2015

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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Posted on February 9, 2015

Quinoa, Beet & Arugula Salad

Which is your favorite beet for a quinoa and arugula salad?

1/2 pound beets
1 cup uncooked quinoa
2 cups water
1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 tablespoons honey
1 clove garlic, crushed
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup onion, diced
1/2 pound arugula, chopped
5 ounces goat cheese

Cook beets until tender, then peel and slice. Bring water to boil, add quinoa, reduce heat, cover, and simmer for 15-20 minutes. Whisk vinegar, olive oil, honey, garlic, salt, and pepper together. Remove quinoa from heat, add 1/2 of the salad dressing, cover, and refrigerate for 1/2 to 1 hour. Stir in onion, arugula, goat cheese, beets, and remaining dressing, toss, and serve.

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Posted on October 16, 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