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 for this recipe.

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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.

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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 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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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.

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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Rocket Sauce

Produce Manager Eliza Winne loves arugula (aka rocket).  Check out her Rocket Sauce recipe!

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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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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Quinoa, Beet & Arugula Salad

Chioggia beets, Detroit beets, and golden beets on display

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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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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Peninsula Chicken Salad

Napa cabbage

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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Arugula Pesto


Our first arugula harvest of the season comes this week!

4 cups fresh arugula leaves, packed
1 tablespoons garlic, finely chopped
Salt and pepper
1 cup olive oil
3 tablespoons pine nuts or walnuts, toasted
1/2 cup freshly grated Parmesan cheese

Plunge arugula into boiling water and stir to blanch evenly, for 15 seconds. Immediately remove and plunge into ice-cold water to stop the cooking process. Drain and squeeze water out. Chop and put into blender. Add garlic, salt, pepper, olive oil, and 2 tablespoons nuts. Blend for about 30 seconds. Add cheese and pulse to combine. Store in the refrigerator. Before serving, bring to room temperature and garnish with remaining toasted nuts.

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