Fresh Radish and Greens Salad

Dressing
1 tablespoon lime juice
2 tablespoons orange juice
1 tablespoon white balsamic vinegar (or red wine vinegar)
3 tablespoons walnut or olive oil
1 teaspoon Dijon mustard
1/4 teaspoon pepper
Dash of salt

Greens
4 cups mixed greens (you can substitute spinach)
1 cup thinly sliced red radishes (about 2 bunches)
1 large apple, quartered, cut into julienne strips
1/2 cup cucumber cut into julienne strips
1/2 cup shredded carrots
1/4 cup coarsely chopped walnuts, toasted
1/4 cup feta cheese

Place dressing ingredients in a large bowl, whisk together, and set aside. Combine greens, sliced radishes, apple strips, shredded carrots, and cucumber strips in a large salad bowl. Toss salad with 3/4 of dressing (add all dressing if necessary) and place on four plates. Garnish each plate with walnuts and feta cheese.

Recipe adapted from WebMD.com.

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Posted on July 27, 2016

Walnut Beet Patties

Sliced beets 1 1/2 cups quinoa
2 cups vegetable broth
2 medium onions, finely diced
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar (or lemon juice)
4 teaspoons dried oregano*
4 teaspoons dried basil*
4 teaspoons dried thyme*
2 teaspoons paprika
3/4 pound carrots (about 3 medium), grated
1 1/4 pounds (about 3-4 medium) beets, grated
1 teaspoon salt or to taste
1/2 teaspoon pepper or to taste
1/4 cup arrowroot powder
3/4 pounds walnuts, chopped in food processor
Extra virgin coconut oil for frying

Rinse quinoa and place it in a small pot with the broth. Cover and bring to a boil; let simmer for about 5 minutes. Turn off the heat and let it sit for another 20 minutes. Allow to cool.

Sauté onions in olive oil for about 5 minutes. Add the balsamic vinegar and herbs and sauté another 5 minutes. Grate the beets and carrots.

In a mixing bowl, combine all ingredients. Season with salt and pepper. Form into 15 to 20 patties. Over medium heat, fry the patties in a little coconut oil until lightly brown, about 7 minutes on each side. Transfer to a baking tray and continue cooking in the oven for another 15 – 20 minutes at 350 degrees. Serve warm or let them cool. Got extra patties? They freeze well!

*If fresh herbs are available, you only need 1 1/2 teaspoons of the fresh herb.

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Posted on July 14, 2016

Kia’s Crock Pot Favas & Chicken

Fava beans are fun and delicious!

Slow-cooked favas are tender and pair effortlessly with anything else you want to toss in the pot. Skip the meat and add extra veggies and lots of herbs for a vegetarian meal.

1-2 cups shucked fava beans
Approx. 2 pounds chicken thighs/drumsticks/breast, or other meat
2 cups fresh or canned salsa
4 cups chopped celery, onions, peppers, zukes, carrots, potatoes, etc.
Approx. two cups water
Salt and pepper
Fresh or dried oregano, thyme, basil, cilantro, rosemary, etc.

Put all ingredients in crock pot with salt/pepper/herbs as desired. Cover and cook on medium heat overnight or 6-8 hours. Add a fresh bunch of roughly chopped spinach/kale/chard the last 30 min of cooking, as desired. Serve hot over rice/quinoa/pasta/shredded cabbage etc.

Fava Tip: Approx 1 pound fresh favas = 1 cup shucked beans.

We thank Nash’s own Kia for this recipe.

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Posted on June 30, 2016

Kidney Bean Sloppy Joes

We are rolling into picnic season, so we thought we’d offer a meatless version of this classic. It makes about 8 servings.

1 tablespoon olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 1/2 tablespoons chili powder
1 tablespoon tomato paste
1 tablespoon distilled white vinegar
1 teaspoon ground black pepper
3/4 cup dried Nash’s kidney beans, soaked for 12-24 hours, drained, and cooked
8 rolls of your choice

Heat olive oil in a large skillet over medium heat. Add onion, celery, carrot, and green pepper and sauté until tender. Stir in tomatoes, garlic, chili powder, tomato paste, vinegar, and pepper. Cover, reduce heat, and simmer 10 minutes.

Prepare cooked kidney beans by roughly chopping before adding to the skillet. Once added, cook for an additional 5 minutes.

Spoon bean mixture evenly into rolls of your choice and serve immediately. Enjoy this childhood classic!

Recipe adapted from allrecipes.com.

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Posted on April 7, 2016

Hearty Vegetable and Red Lentil Soup

On some days, a bowl of warm soup can soothe your senses and bring comfort. This vegetable lentil soup recipe from Mercola.com reader Marina Korsakova-Kreyn does just that by providing a harmonious blend of different vegetables and spices for a mouthwatering experience.

3 cups red lentils
1 large onion
5 medium carrots
5 medium potatoes
1 large sweet potato
1 inch fresh ginger root
4 medium cloves of garlic
1 teaspoon curry powder
1 teaspoon turmeric
Salt, to taste
Cayenne pepper, to taste
1 tablespoon dry seaweed mix (optional)

Boil 3 quarts filtered water in an 8-quart pot. Add lentils. Add all vegetables (washed, uncut, and unpeeled) to the boiling water. Add ginger (peeled but uncut) and 3 cloves of garlic.

Add turmeric, curry powder, salt and cayenne pepper to taste. Cook vegetables, ginger and garlic until ready, about 30 minutes. Use a ladle to take them out on a big plate, and let them cool for about 20 minutes (while lentils continue simmering).

Blend cooled vegetables, ginger, and garlic in batches with generous amount of filtered water. Return to pot with now-cooked lentils and reheat. Add finely minced clove of garlic (add salt if needed).

Note: If using seaweed, reconstitute them in 2 cups of boiling water, let them cool, and then blend along with vegetables.

Prep and cook time: 2 hours
This recipe makes 20 servings.

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Posted on March 22, 2016

Shepherd’s Pie

This version of shepherd’s pie is quite reminiscent of the dish from Britain with a few small tweaks to make use of all the gorgeous produce we have as we move into spring.

1 tablespoon high heat oil
2 leeks, peeled and chopped
1 large carrot, chopped
1 pound ground beef or Nash’s ground pork
2 cloves garlic, diced
1 cup beef or chicken broth
1 tablespoon tomato paste
1 teaspoon chopped rosemary
1 tablespoon chopped Italian parsley
1 cup diced broccoli, broccolini, or Nash’s purple broccoli
2 pounds Nash’s huckleberry gold potatoes, cut into chunks
6 tablespoons unsalted butter
1/2 cup milk (any fat content — I prefer full fat, you can also sub yogurt here)
Kosher salt to taste

Preheat oven to 375°F. In a large sauté pan over medium-high heat, heat the oil, then add the leek, carrot, and meat. Cook until browned, 8 to 10 minutes. Throw the diced garlic and broccoli in after 5 minutes. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes. Pour the mixture into a 1 1/2-quart baking dish; set aside.

Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain. Mash the potatoes with the butter, milk (or yogurt) and salt. Spread them over the meat mixture, then crosshatch the top with a fork. Bake until golden, 30 to 35 minutes.

Recipe adapted from epicurious.com.

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Posted on March 10, 2016

Citrus Pork with Egg Noodles

1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 pound boneless pork loin, cut into 2″ x 1/2″ strips
1 tablespoon vegetable oil
2 cloves garlic, minced
1 cup chicken broth
1/2 cup orange juice
2 tablespoons cider vinegar
1/2 tablespoon brown sugar
2 medium carrots, sliced
1 tablespoon corn starch
1/2 cup sliced green onions
1/2 pound egg noodles, cooked, drained

Get the water boiling for your noodles.

In a small bowl combine cumin, salt and pepper. Add pork; toss to coat.

In a large skillet heat oil over medium-high heat. Add the pork and garlic. Sauté for 2 minutes or until browned.

In a small bowl blend the broth, orange juice, vinegar, and brown sugar. Reserve 1/4 cup of the broth mixture. Pour all but the reserved broth mixture into the skillet with the pork and garlic. Add the carrots. Bring to a boil and reduce the heat to medium. Cook 7-8 minutes.
Blend corn starch into reserved broth mixture. Stirring constantly, pour the corn starch mixture into the skillet to thicken the sauce. Add the green onions. Bring to a boil and simmer for 1 more minute.

Toss with the noodles. Serve immediately.

Serves 4.

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Posted on March 8, 2016

Italian Sausage Soup

1 pound Italian-spiced pork sausage
1 clove garlic, minced
3 1/2 cups vegetable broth
2 cups stewed tomatoes
1 cup sliced carrots
2 cups great Northern beans with cooking liquid
2 small zucchini, cubed
2 cups spinach, packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.

Remove from heat and add spinach. Replace lid, allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

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Posted on March 8, 2016

Moroccan Pork

2 lemons
2 1/2 teaspoons extra-virgin olive oil, divided
2 teaspoons paprika, preferably Hungarian
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground ginger plus 1 pinch, divided
1 1/2 pounds pork loin, cubed
1 14-ounce can reduced-sodium chicken broth
1 cup butternut squash, diced (1/2-inch cubes)
1 cup carrots, sliced (1/2 inch thick)
1 cup canned chickpeas, rinsed
1/2 cup onion, chopped
1/2 cup diced tomatoes
2 tablespoons preserved lemon, chopped and rinsed (see note; optional)
1 tablespoon tomato paste
2 teaspoons minced garlic
1/4 teaspoon hot sauce, such as Tabasco
1 pinch ground cinnamon
1 pinch ground allspice

Zest and juice the lemon(s) to get 1 tablespoon zest and 2 tablespoons juice; reserve the zest. Combine the juice, 1/2 teaspoon oil, paprika, turmeric, coriander, cumin, pepper and 1/4 teaspoon ginger in a medium bowl. Add pork; stir to coat. Marinate in the refrigerator for 30 minutes or up to 4 hours.

Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the pork and cook, stirring, until no longer pink on the outside and beginning to brown, 2 to 3 minutes. Transfer the pork to a plate.

Add broth, squash, carrots, chickpeas, onion, tomatoes, preserved lemon (if using), tomato paste, garlic, hot sauce, cinnamon, allspice, the reserved lemon zest and the remaining pinch of ginger to the pan. Bring to a boil, stirring occasionally; reduce heat to a simmer and cook, stirring occasionally, until the vegetables are tender, 20 to 30 minutes. Stir in the pork, return to a simmer and cook, stirring, until the pork is just cooked through, 2 to 5 minutes more.

Note: Although entirely optional, preserved lemons make this ragu more authentic. A signature flavor in Moroccan dishes, lemons that are preserved in a salt-lemon juice mixture for at least 30 days have a salty, sweet taste and tender texture. Find them at specialty food stores or online at surlatable.com.

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Posted on March 8, 2016

Cream of Turnip & Potato Soup

It’s time to cream those turnips into a warming wintertime soup.

4 tablespoons butter
2 large turnips, peeled and chopped
1 large onion peeled and chopped
1 large potato, peeled and chopped
1 tablespoon corn flour
1 liter warm chicken stock (vegetable if preferred) (about 4 1/4 cups)
1 bay leaf
Freshly grated nutmeg
Salt and pepper to taste
200 milliliters cream (about 3/4 cup)
1 medium carrot, finely grated

In a large casserole dish, melt butter over a medium heat. Add turnips, onion and potato. Cook, stirring occasionally, for 5 to 7 minutes, until onion is tender and translucent. Using a slotted spoon, remove vegetables from casserole; reserve.

Away from heat, stir flour into casserole juices until smooth. Slowly pour in chicken broth, stirring. Simmer for 3 minutes, until slightly thickened.

Transfer reserved vegetables back into casserole dish; add bay leaf and sprinkle with nutmeg, salt and pepper. Lower heat; simmer for 20 to 30 minutes, until vegetables are soft, stirring occasionally. Remove casserole dish from heat, discard bay leaf and puree soup mixture, a little at a time, in a blender.

Pour puree back into casserole dish; return over low heat. Stir in cream; simmer soup for 4 minutes, until hot. Do not boil. Remove casserole dish from heat; pour soup into 4 individual bowls. Sprinkle each bowl with a little finely grated carrot and serve.

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Posted on January 14, 2016