Kale Detox Salad

This is a refreshing salad to make after a rich feast like Thanksgiving dinner.

Salad
2 12-ounce bunches kale, stems removed, leaves cut into thin strips or chiffonade
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon salt, divided
1 cup whole pecans or hazelnuts
1 medium turnip, peeled and grated (1 cup)
1 medium rutabaga, peeled and grated (1 cup)
1 medium carrot, grated (1 cup)
2 green onions, cut thin on diagonal
1/2 cup pure maple syrup or honey
2 tablespoons organic canola oil or vegetable oil
1/4 teaspoon cayenne pepper

Dressing
2 tablespoons lemon juice or vinegar
1 tablespoon grated lemon zest
1 tablespoon olive oil
1 tablespoon low-sodium soy sauce
2 teaspoons agave nectar or honey

Massage olive oil, vinegar and half of the salt into kale for a minute or two and then set aside for about 20-30 minutes. Gently toss turnips, rutabagas, carrots, nuts and onions with the maple syrup or honey, oil, cayenne and remaining salt.

Make the dressing by whisking the lemon juice, zest, olive oil, soy sauce and agave or honey. When kale is softened, combine it with the root mixture, and then toss everything with the dressing.

We thank the Vegetarian Times for this recipe.

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Posted on November 24, 2013

Stuffed Savoy Cabbage Rolls

This recipe is a little involved, but so delicious that it’s worth it.

Stuffing
2 cups milk
4 ounces bread
1 large onion, cut in chunks
1 large carrot, cut in chunks
1 large rib celery, cut in chunks
3 garlic cloves, peeled
3 tablespoons extra-virgin olive oil
2 pounds Nash’s sweet Italian sausage
1 teaspoon salt
1 cup dry white wine
1 large egg, lightly beaten
1 tablespoon Italian parsley, chopped
½ cup Parmigiano-Reggiano, grated

Cabbage Rolls and Sauce
1 medium head Savoy cabbage
1/4 cup extra-virgin olive oil
2 1/2 teaspoons salt
3 cups dry white wine
4 cups chicken stock, hot

Pour milk over the bread chunks and let soak until completely saturated. Using a food processor, mince onion, carrot, celery and garlic into a paste. You should have about 2 cups. Pour olive oil into a heavy pan and set over medium-high heat. Scrape in 1/2 cup of the paste and cook, stirring frequently, until it starts to dry and stick to the pan. Crumble sausage into the skillet and cook, stirring, until all the meat is sizzling and no longer pink. Season with salt and pour in the white wine. Bring to a boil and cook until the wine has evaporated. Remove from heat and scrape into a bowl.

Preheat oven to 375 F. Bring a big pot of water to a boil. When sausage has cooled, squeeze milk from the bread. Crumble over the sausage and combine with your hands. Work in egg, parsley and cheese, tossing together in a loose stuffing.

Cut out core of the cabbage and separate 12 of the largest leaves from the head. Lay each leaf flat, outside up, and shave off raised ridge of the rib at the leaf base. Slice the remaining small inner leaves into shreds about 1/4-inch wide. Drop the big leaves into the boiling water and blanch them until soft, about 7 minutes. Cool them in icy water; drain well and lay on paper towels to dry.

Wipe the sauté pan and return to stove. Heat 1/4 cup olive oil on medium-high. Stir in the remaining paste and cook until dried and sticking, about 4 minutes. Toss in the shredded cabbage and salt, and cook, stirring, until the cabbage starts to wilt. Pour in white wine, raise heat to bring to a boil, then lower heat and simmer 10 minutes or so, to blend flavors. Lay out each softened leaf, rib side down. Form 1/3 cup stuffing into a plump log, and lay it on the leaf. Roll the bottom of the leaf over the filling, tuck the sides in, and roll up tightly the rest of the way.

When all the rolls are formed, lower the heat under the sauce and place each roll in the sauté pan, seam side down. Pour in the stock, submerging the rolls, heat to a bubbling boil, and put on the pan lid. Set the pan in the oven to braise the rolls for an hour. Remove the lid and push the rolls down in the sauce, which will have reduced. Bake, uncovered, for another 30 minutes or so, until the sauce has reduced and thickened and the tops of the rolls are nicely caramelized. Serve with remaining sauce.

We thank Lidia’s Italy for this recipe.

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Posted on October 30, 2013

Nash’s Carrot Cheesecake

Nash’s carrots are renowned throughout the realm for their sweetness — which makes them fantastic for desserts like this carrot cheesecake. Mmmmm…

You can use a traditional graham cracker crust or a cookie crust. The original recipe calls for a spring form pan but I have tripled the recipe and put it in industrial size jelly roll pan, or single recipe in a regular pie pan or square brownie pan.

Crust
3/4 cup finely crushed graham crackers
2 tablespoons chopped nuts (optional)
1 tablespoons Nash’s flour
1 tablespoon sugar
2 tablespoon butter melted

Stir together in medium bowl and press into bottom of spring form pan or bottom and sides of pie pan.

Cream cheese mixture
2 8-ounce packages cream cheese
3/4 cup sugar
3 Nash’s eggs

Beat cream cheese and sugar together till fluffy, add 3 eggs and beat till smooth. Put one cup of this mixture in a bowl and set the rest aside.

Carrot mixture
2 cups pureed Nash’s carrots that have been roasted or steamed
1 Nash’s egg
1/4 cup Dungeness Creamery milk or cream
1/2 teaspoon cinnamon
1/4 teaspoon ginger

To the 1 cup of cream cheese mixture, add carrots, 1 egg, milk, and spices. Mix together and pour into pie crust.

Pour the reserved cream cheese mixture over the top and run a knife through it swirling to create marbling.

For spring form pan: Place in a shallow baking pan and bake at 350 degrees for 45 minutes till center appears set when gently shaken. Chill 4 hours before serving….(that never works! Ha HA)

We thank our Nash’s Farm Store colleague Margie Diffner for this recipe.

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Posted on October 22, 2013

Rainbow Carrot Ribbon Salad

Purple and yellow carrots join orange carrots to make colorful bunches of rainbow carrots. Purples are sweet, and if you cut one in half, you’ll see a sunburst of orange in the core and purple on the margins. Yellows are mild with a faint parsnip taste and are cheery yellow all the way through.

1 bunch rainbow carrot ribbons, cut lengthwise into ribbons with a vegetable peeler
1 bunch arugula
Several ounces (depending on your taste) Parmigiano Reggiano, cut into ribbons
One-half red onion, slivered
Fresh herbs to taste, like basil, parsley, and chervil, broken into small pieces
One-half cup toasted nuts, like slivered almonds, walnuts or pine nuts
Salt and pepper to taste

Mix the above ingredients in a large bowl. Toss with a light vinaigrette, like the one below.

Vinaigrette
3 parts good olive oil
1 part wine vinegar
Splash balsamic vinegar
1 smashed garlic clove
Dollop dijon mustard
1 teaspoon oregano
1 teaspoon kosher salt
Ground pepper to taste

Whisk all ingredients well together.

We thank ProudItalianCook.com for this recipe.

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Posted on September 26, 2013

Ginger Carrot Soup

Nourish, 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. Tanya, one of the owners of Nourish, says, “This has become our house soup and we think it’s particularly good because of the super-sweet Nash carrots.”

2 tablespoons olive oil
1 cup chopped sweet onion
1/2 teaspoon salt
1 tablespoon minced garlic
1 tablespoon minced ginger
2 pounds carrots, peeled and chopped into even pieces
1 medium russet potato, peeled and chopped
Vegetable stock for vegetarian version
1/4 cup pine nuts
1 1/3 cups plain yogurt
1 teaspoon honey
1 teaspoon minced fresh thyme
1/2 teaspoon freshly cracked black pepper, plus more for seasoning

Carrot season is here! Nash’s super-sweet carrots make an excellent soup.

In a heavy Dutch oven, over medium-high heat, add the olive oil and the sweet onions.

Sprinkle with salt and sweat for 10 minutes, until just starting to caramelize.

Add in the garlic and ginger and saute for 2 minutes more, being careful not to burn the mixture.

Stir in the carrots, potatoes and the vegetable stock.

Bring to a simmer, cover and cook until carrots and potato is very tender, about 15 to 18 minutes. Keep warm.

In a small saute pan, over high heat, lightly toast the pine nuts and set aside to cool.

In a small bowl, combine the yogurt, honey, thyme and black pepper.

With a stick blender, puree the carrot mixture and gradually add in the pine nuts and the yogurt mixture. Adjust seasonings with salt and pepper, to taste, and serve immediately.

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Posted on September 4, 2013

Cabbage and Chard Slaw with Orange-Tahini Dressing

Nourish, 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. Here is a colorful, crunchy salad that appeals to your eyes as well as your taste.

Zest of 1 orange
2 tablespoons olive oil (preferably extra-virgin)
1/2 teaspoon coarse salt
1/4 cup fresh orange juice
2 tablespoons water
3 tablespoons tahini

1/2 small head cabbage, thinly sliced (about 3 cups)
1 cup thinly sliced Swiss chard leaves
2 large carrots, grated (about 1 1/2 cups)
2 scallions, thinly sliced on the diagonal
1/2 cup chopped fresh parsley

Red cabbage, orange carrots, and green parsley make a brightly colored salad.

In a small bowl, combine the orange zest, olive oil, salt, orange juice, water and tahini. Whisk together until thick and very smooth. Set aside.

Combine the cabbage, chard, carrots, scallions and parsley in a large bowl. Pour the dressing over the cabbage mixture and stir well to combine and coat the vegetables with the dressing.

Makes 4-6 servings.

We thank Messy Apron for this recipe.

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Posted on September 4, 2013

Bubble & Squeak Patties

Nourish, 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.

Bubble and squeak is made in most homes in England on a Monday as a way to use the vegetables left over from Sunday roast dinner. Sometimes it’s served from the pan like a stir-fry or made into patties. The dish is named for the bubbling and squeaking sounds it makes as it is cooked. It is most often accompanied by leftover cold meat and relishes or pickles. Tanya, one of the owners of Nourish, says, “We have adapted the idea to use some of Nash’s wonderful cabbages in a different way. We have used fresh vegetables rather than pre-cooked.”

4 tablespoons butter or oil
1/2 cup onion, chopped
Leftover mashed potatoes
Leftover vegetables, like cabbage, carrots, and, in winter, Brussels sprouts. Today we are using red and Napa cabbage, steamed lightly.
Salt and pepper

In a large sauté pan, fry onions until soft. Add the other vegetables and fry for 10 minutes, turning over every couple minutes to get a thorough reheat with a little browning on the cabbage.

You can also form the mixture into little patties and fry individually.

Serve with a good-sized dollop of Ila’s Fiery Hot and Heavenly Sweet or Walla Walla Relish.

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Posted on August 22, 2013

Bok Choy & Apricot/Nectarine Salad

Nourish, 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. In this recipe, our Walla Walla onions complement the nectarines or apricots (just in from eastern Washington!) to sweeten the salad, while the baby bok choy gives a great crunch.

Juicy organic nectarines just in from Sunnyslope Ranch in eastern Washington!

Mix in a blender:
1/4 cup cashew butter or peanut butter
2 tablespoons lime juice
2 teaspoon tamari or soy sauce
2 teaspoon sugar or honey
2 teaspoon fish sauce
1 clove garlic
1 teaspoon chili paste
2 teaspoons vegetable oil

Toss together:
2 pounds bok choy, washed and chopped in half lengthwise. Cut greens into 1-inch ribbons and stalks into 1/4-inch pieces.
2 1/2 cups diced apricots/nectarines
2 carrots, peeled and chopped
1/2 cucumber, peeled, seeded and chopped
2 tablespoons Walla Walla onion, chopped
1/2 cup sunflower seeds or cashews

Add chicken, noodles or rice if desired. Mix with dressing and serve.

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Posted on August 2, 2013

Broccoli, Carrot, Currant, & Sunflower Salad

Nourish, 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.

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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Posted on August 2, 2013

Poached Halibut with Cauliflower and Fennel

Fresh fish with fresh local vegetables!

1 1/2 lbs halibut, cut into 8 pieces
1 tablespoon fresh lemon juice
1 tablespoon + 1 cup chicken or vegetable broth
1 medium sized onion, cut in half and sliced medium thick
1 large carrot, turned into 1/2 inch pieces
1 1/2 cups cauliflower florets, cut into quarters
1 medium sized fennel bulb, sliced medium thick
5 medium cloves garlic, pressed
Salt and black pepper to taste
Brown rice, cooked
Chopped fennel green tops for garnish

Slice onion and chop garlic and let sit for at least 5 minutes to bring out their hidden health-promoting properties. Rub halibut with lemon juice and season with a little salt and pepper. Set aside.

Heat 1 tablespoon broth in a skillet. Sauté onion in broth over medium heat for 5 minutes, stirring frequently. Add the rest of the broth and carrots. Simmer on medium heat for about 10 minutes, covered. Add cauliflower, fennel, and garlic. Place halibut steaks on top and continue to cook, covered, for about 6 more minutes. Season with salt and pepper.

Serve halibut with vegetables and broth on brown rice. Sprinkle with chopped fennel greens.

We thank WHFoods.com for this recipe.

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Posted on July 19, 2013