Nash’s Pork Chops

Pork Chop and FriendsAbove are the ingredients for Nash and Patty’s dinner yesterday evening. It took only 1/2 hour to prepare, was almost entirely local, and tasted delicious. First we preheated the oven to 350°F. In went the small potatoes to start baking. The pork chops were seasoned with garlic salt and pepper, and browned in a skillet in Nash’s camelina oil for 3 minutes per side. Then they were transferred to an oven-proof pan and put in the oven for exactly 10 minutes. Meanwhile, we splashed a little Olympic Cellars Working Girl white wine in the skillet, and put in some chopped leeks to soften and flavor the wine. Then we added the kale and covered it to simmer. The purple sprouting broccoli went into a steamer.

After 10 minutes in the oven, the pork chops came out to sit for 10 minutes. By the end of that, the broccoli and kale were done, as were the small potatoes. We put the white wine bottle on the table, along with a little Alpenfire vinegar to sprinkle on the veggies, and voila! A tasty, local meal, that’s healthy and easy to prepare. Everything but the potatoes, salt and pepper came from the Olympic Peninsula. We are so lucky to live in a place where that is possible.

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

About Camelina Oil

It’s easier than ever to eat local! Nash’s camelina oil is grown, pressed, and bottled right here on the farm.

Nash’s is producing a local and sustainable cooking oil. It is 100% organic camelina, unrefined, and grown and cold-pressed right in Dungeness!

Camelina seed (aka wild flax, German sesame, or Siberian oilseed) is a plant from the Cruciferae family, domesticated and used in Europe for several thousand years. The seeds are high in Omega-3 fatty acids, anti-inflammatory fats considered beneficial for cardiovascular health. They are up to 45% Omega-3s, similar to the amount found in flax seed, and have additional plant chemicals that are anti-oxidants, including vitamin E.

You can use the oil for cooking (smoke point is 475F) so you can add a delicious nutty flavor to your vegetable sautés!

Explore camelina oil recipes on our recipes blog, and let us know what you think!

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Creamy Camelina Dill Dressing

NEW at Nash’s! Eating local has never been so easy when you can get local cooking oil!

1/3 cup Greek yogurt (optional)
2 small garlic cloves
2 Tbsp. Dijon mustard
2 Tbsp. cider vinegar
1 Tbsp. fresh lime juice
1/3 cup Nash’s camelina oil
1 cup fresh chopped dill
Salt and pepper, to taste

In food processor, combine yogurt (if using), garlic, mustard, vinegar, and lime juice. Process until smooth and slowly add camelina oil to ensure emulsification.

Once all the camelina oil has been added, process for an additional minute, transfer to bowl, and fold in dill. Season with salt and pepper. If you wish to cut out yogurt for more of a vinaigrette texture, just whisk all ingredients together in bowl.

This dressing will keep for several days in fridge—just shake or whisk before use.

Makes 1 cup.

Serve drizzled over fresh greens and summer veggies, or get creative—this dressing can also be used for fish, pasta salad, slaws, potatoes, and dips.

We thank Alive.com for this recipe.

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Roasted Spring Radishes and Asparagus Salad

DID YOU KNOW? Asparagus is one of nature’s best cancer-prevention veggies — and they’re so tasty, too!

Serves two

1 cup halved radishes
2 cups asparagus, chopped into thirds
1 Tbsp. olive oil

Green Onion Vinaigrette
2 Tbsp. olive oil (or Nash’s camelina oil)
3 Tbsp. balsamic vinegar
2 green onion
1 Tbsp. chives
1 Tbsp. sugar or honey
Zest and juice from 1/2 lemon

Preheat oven to 400˚. Toss radish and asparagus in olive oil. Spread out in a single layer on a cookie sheet. Bake for 15-20 minutes until radish and asparagus is tender.

Meanwhile, combine vinaigrette ingredients into a food processor or blender. Mix until well combined and green onion is in small pieces. Once asparagus and radishes are done, toss in vinaigrette.

Serve as a side dish or atop a bed of arugula or other salad greens.

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