Hearty Mushroom and Oat Groat Soup

Whole Grain Naked Oats It’s a great time of year to get your natural source of vitamin D in mushrooms. Snuggle up with a warm cup of this soup!

1/2 ounce dried mushrooms, rehydrated
3/4 cup boiling water
1/4 cup olive oil
3 medium leeks, quartered lengthwise and thinly sliced crosswise
2 cloves garlic, minced
1 pound mixed fresh mushrooms
6 cups vegetable stock or canned low-sodium broth
1/2 cup oat groats, soaked overnight and drained
2 medium carrots, thinly sliced
1 medium parsnip, thinly sliced
1 tablespoon balsamic vinegar
1/2 teaspoon minced thyme
1/2 teaspoon minced rosemary
Salt and freshly ground pepper
2 tablespoons minced parsley

In a heatproof bowl, soak the dried mushrooms in the boiling water until softened, about 20 minutes. Remove the mushrooms and reserve the liquid separately. Thinly slice the mushrooms.

Heat the olive oil in a large soup pot. Add the leeks and garlic and cook over moderately low heat, stirring, until lightly browned, about 5 minutes. Thinly slice the fresh mushrooms and add them and the reconstituted mushrooms to the pot. Cook, stirring, until the liquid has evaporated, about 10 minutes. Add the reserved mushroom liquid and the stock, oat groats, carrots, parsnip, balsamic vinegar, thyme and rosemary and bring to a simmer. Cover and cook over moderately low heat until the oat groats are tender, about 35 minutes. Season with salt and pepper and stir in the parsley. Serve piping hot.

Recipe adapted from foodandwine.com.

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Posted on January 13, 2016

Moroccan Winter Squash & Carrot Stew Over Quinoa

As the weather gets cooler, it’s time to warm up with hearty stews.

Time to hunker down and enjoy slower days and heartier meals. This vegetarian dinner is full of warm spices that will complement your winter evenings well. Makes 4 to 6 servings.

Stew
2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Pinch saffron
1 cup water
1 14-1/2-ounce can diced tomatoes, drained
2 tablespoons fresh lemon juice
3 cups (1/2 pound) butternut squash, peeled and cut into 1-inch cubes
2 cups carrots, peeled and cut into 3/4-inch cubes

Quinoa
1 cup quinoa
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
2 cups water
1/2 cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint, divided

Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and the rest of the spices. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

Rinse quinoa and drain. This step is not necessary but can reduce the bitter taste of quinoa. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over. Happy Winter!

Recipe adapted from epicurious.com.

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Posted on January 8, 2016

Chicken on a Bed of Mizuna

1 egg white, slightly beaten
1 1/2 teaspoon soy sauce, divided
3 cloves garlic, minced
1 pound boneless skinless chicken breast, finely chopped
2 teaspoons canola oil, divided
1/3 cup carrots, finely chopped
1/3 cup yellow onion, finely chopped
1/3 cup water chestnuts, finely chopped
1/2 teaspoon chile paste
1 tablespoon fresh lime juice
1 bunch mizuna, trimmed
1/4 cup green onions, finely chopped

In a bowl, mix the egg white with 1/2 teaspoon soy sauce, minced garlic and chicken. Cover and refrigerate for 1 hour.

Heat 1 teaspoon canola oil in a wok or heavy skillet over high heat. Add the chilled chicken mixture and cook, stirring frequently for 4-6 minutes. Transfer cooked chicken to a serving plate and set aside.

Heat the other teaspoon of canola oil in the wok on high and add the carrots, onions and water chestnuts; cook for 1 minute.

Add the remaining soy sauce, chile paste, lime juice and mizuna and cook, stirring often until mizuna is wilted. Return chicken to the wok and heat through. Garnish with green onions and serve.

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Posted on November 4, 2015

Rainbow Carrot Raisin Salad

Look for bunches of purple and orange carrots at farmer’s markets just before Halloween — the perfect ingredient for a super-spooky salad!

Salad Base
3-4 medium rainbow carrots (2 cups shredded)
1/2 cup raisins
1 tablespoon chopped parsley

Dressing
2 tablespoons yogurt
2 tablespoons mayonnaise
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/2 clove garlic
1/2 tablespoon sugar
1 tablespoon fresh lemon juice
Salt to taste
Water to thin

Shred the carrots and mix with chopped parsley and raisins. Mix the dressing ingredients in small bowl, adding water to thin, if needed. Taste and adjust lemon and salt ratio, if necessary. Mix with salad until evenly coated but not drenched.

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Posted on October 28, 2015

Sweet Corn Soup

Although corn lovers often profess to have favorite varieties, the real key is freshness. Avoid corn with dry, pale husks and silks that are desiccated where they enter the cob. If pricked, kernels should squirt whitish juice. As for choosing the best-tasting corn, don’t buy a cob that’s more than 24 hours out of the field.

1 1/4 cups boiled sweet corn kernels
1/4 cup boiled and crushed sweet corn kernels
1 cup finely chopped and boiled mixed veggies (carrots, cauliflower, de-husked fava beans)
4 tablespoons corn flour
1 tablespoon butter
1 1/2 teaspoons finely chopped garlic
1 1/2 teaspoons finely chopped ginger
Salt to taste

Combine corn flour and 1/4 cup water in a small bowl and mix until the flour dissolves completely. Set aside.

Heat the butter in a deep pan. Add the ginger and garlic and sauté on medium heat until fragrant. Add the sweet corn, crushed sweet corn and veggies. Mix well and cook for 1 minute, stirring constantly.

Add 4 cups water, corn flour/water mixture, salt and pepper, mix well and cook on medium for another 4-5 minutes, stirring occasionally. Serve immediately sprinkled with diced peppers as an optional garnish.

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Posted on September 18, 2015

Minted Carrots with Pumpkin Seeds

Carrot season is finally back in full swing!

6 medium-sized carrots cut into 1/2-inch pieces
1/2 tablespoon parsley, chopped
1 tablespoon mint, chopped
1 tablespoon pumpkin seeds, coarsely chopped
2 tablespoons lemon juice
Extra virgin olive oil to taste
Salt and pepper to taste

Bring lightly salted water to a boil in a steamer. Steam carrots in basket until slightly crunchy inside. Chop the rest of the ingredients and toss with carrots. Serves 6.

We thank The World’s Healthiest Foods for this recipe.

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Posted on August 20, 2015

Margie’s Bran Muffins

1 cup Nash’s soft white wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups Nash’s wheat bran
1/3 cup brown sugar
1/4 cup molasses or honey
2 large eggs
1 cup nonfat buttermilk (or half-&-half with 1 teaspoon lemon juice)
1 grated carrot, apple, or zucchini

Preheat oven to 400 degrees F. In large mixing bowl, sift together flour, baking soda, baking powder and salt. Stir in bran with a whisk or long-tined fork.

Beat together brown sugar, molasses, egg and buttermilk. Add the dry ingredients to liquid ones and stir to moisten, about 30 seconds. Fill each cup in a 6-cup greased muffin tin to 3/4 full and place in oven. Bake until toothpick comes out clean, about 35 minutes. Let cool on rack.

We thank Nash’s own Margie for this recipe.

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Posted on July 24, 2015

Chinese Chicken

Leeks are back! Enjoy them with carrots, bell peppers, and chicken in this lovely recipe.

1 pound chicken
1 teaspoon sesame seed oil
1/2 teaspoon ground white pepper
2 tablespoons canola oil
5 to 6 garlic cloves, minced
1 tablespoon ginger
1 teaspoon chili flakes
1 leek
1 carrot
1 bell pepper
1/2 cup soy sauce

Cut the chicken into thin strips. Marinate chicken for an hour or more (longer the better!) with soy sauce, chili flakes, ginger, minced garlic, and ground white pepper.

Heat sesame oil and canola oil in a saucepan on medium heat, then add chicken and cook till golden brown. Thinly slice the carrots, leek, and bell pepper. Add vegetables to the pan the while the chicken is cooking and lightly sauté until everything is tender. Enjoy over rice.

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Posted on March 4, 2015

About Nash’s Root Medley

Explore the rainbow of Nash’s root medley: carrots, beets, parsnips, rutabagas, sunchokes and potatoes might find their way into your bag!

Root vegetables each offer their unique nutrition profiles, but all of them are packed with nutritional benefits because of the extended time they spend in the rich, prime, alluvial soils of the Dungeness Valley. The more nutrient-rich the soil they are grown in, the more nutrient-packed these powerhouses will be.

The root medley is a great way to have an easy, colorful, and nourishing vegetable option for your winter dinner. Wrap roots loosely in a plastic bag and they will last for a few weeks in your fridge. However, potatoes are best stored in a cool, dry, and dark place.

According to food energetics, root vegetables provide a grounding and relaxed energy. Another huge plus: no need to peel these root vegetables, because most of the nutrients are held near the skin. Just use a brush to scrub them clean.

Here’s our favorite way to enjoy all those wonderful flavors:

Roasted Root Veggies

Preheat the oven to 375 degrees. Slice beets, potatoes, rutabagas, and sunchokes to half-inch cubes and slice the carrots and parsnips to half-inch rounds.

Place all vegetables into a casserole dish and drizzle with olive oil or melted butter. (You may need a second dish. You want your vegetables to be all in one layer to cook evenly.) Sprinkle with any herbs or spices of your choosing and mix to ensure oil or butter covers all roots. Cover your dish with with a lid or tin foil if you desire vegetables that will be more moist and tender. Leave your dish uncovered if you like crisp veggies.

Roast until fork tender, about 40-50 minutes.

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Posted on March 3, 2015

India Chili

1 pound organic ground beef
2 large onions
7 Nash’s carrots
4-6 cups of water
2 tablespoons red or yellow curry powder
Salt and pepper to taste
4 or 5 large red potatoes
1 large green pepper
2 cans chickpeas
2 cups fresh or frozen peas
1 can refried beans

In a large pot, brown ground beef, add diced onions and carrots, and sauté. Add water, curry, and salt and pepper and bring to a boil. Add potatoes, green peppers, chickpeas and peas. Continue to boil, stirring in refried beans (for thickening) until potatoes are tender. Serve with pan-fried bread.

We thank Nash’s own Joshua Sylvester for this recipe.

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Posted on February 11, 2015