Broccoli Pesto

Nourish Restaurant in Sequim, WANourish, 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. Did you know you could make pesto out of broccoli? Try this recipe and find out how yummy it can be!

Yields about 1 cup.

3 full cups broccoli florets
4 cloves garlic
Zest and juice of 1 lemon
1/2 cup walnuts
1/3 cup parsley
2/3 cup olive oil
Salt and pepper to taste

Broccoli plant

Broccoli pesto? Definitely!

Blanch the broccoli by cooking it in boiling water until it is fork-tender and then immediately plunge it into ice water. Once the broccoli is cold, remove it from the ice water and drain it on paper towels. Squeeze the excess water from the broccoli before adding it to the pesto.

Add all the garlic, lemon zest, lemon juice, walnuts and parsley to the food processor and pulse until chunky. Add the dry broccoli florets and pulse until the mixture is completely combined. It should look like very dry pesto at this point. Add the olive oil and process the ingredients together until the pesto is completely creamy. Season with salt and pepper and mix again. Enjoy!

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

Broccoli, Carrot, Currant, & Sunflower Salad

Nourish Restaurant in Sequim, WANourish, 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 spotlights our broccoli, super-sweet Walla Walla onions, and world-famous carrots.
 
 
 

Broccoli

Add some fresh broccoli to your salad for a satisfying crunch.

Whisk together:
2 tablespoons Veganaise or mayo
1 teaspoon mustard
1/3 cup apple cider vinegar
1/4 cup olive oil
2 tablespoons water
Salt and pepper to taste

Toss together:

1 crown broccoli florets, chopped; and stems, grated
1/4 Walla Walla onion, sliced thin
2 carrots, grated
1/4 cup currants or your favorite dried fruit chopped in small bites
1/4 cup sunflower seeds

Mix all ingredients together and chill for 1 hour before serving.

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Roasted Broccoli

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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Mary Wong’s Chinese Chicken Salad

lettuce in the field

A good salad starts with lettuce fresh from the fields!

Mary Wong of our very own farm store has given us this delicious Chinese chicken salad recipe. Check out our frozen organic chicken from Mary’s Chicken of Pitman’s Family Farm in CA. These free-range birds are fed a vegetarian diet with no animal by-products, no GMOs or antibiotics, no food grown with pesticides, herbicides, or chemical fertilizers, and no synthetic amino acids.

Salad Base
1 cup Nash’s purple broccoli, cut into small pieces
1 cup Napa cabbage, sliced fine
1-2 cups romaine lettuce, broken into small pieces
1/3 cup daikon radish, grated
1/4 cup sunchokes, sliced thin
1/3 cup carrots, grated
2 cups frozen chicken, thawed and cut into pieces
1/4 cup leeks, sliced thin (use the inner, tender layers)
1 tablespoon olive oil
1/3 teaspoon Chinese five spice (optional)

Dressing
1/4 cup vinegar
1 teaspoon honey
1-2 tablespoons sesame oil
1 teaspoon ginger, grated
1/4 – 1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon sesame seeds
1/4 teaspoon red pepper flakes (optional)

Cut chicken into bite-sized pieces. Heat a pan to hot and quickly add oil and leeks. Sauté until tender. Add chicken, stir-fry until cooked, then cool.

Toss all vegetables in a salad bowl and add chicken/leek mixture.

Pour all dressing ingredients into a pint jar. Cover firmly and shake vigorously. Pour over salad ingredients and toss. Serve immediately.

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