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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Rutabaga Borscht

Rutabagas in a basket

What to do with a basket full of rutabagas?

2 Tbsp oil or butter
1 1/2 chopped onion
1 1/2 cups chopped potatoes
1 or more cup chopped beets
1 large carrot sliced
1 stalk of celery sliced
3 cups chopped rutabaga
1 cup tomato, diced or puréed
1 tsp caraway seed
4 cups stock (veggie or chicken)
2 tsp salt
Black pepper to taste
1/4 tsp dill weed
2 Tbsp cider vinegar
1 1/2 Tbsp honey

Sautee onions in oil or butter. Add caraway and salt.  When soft add the other veggies, stock/water and remaining ingredients.  Simmer until tender for at least 30 minutes. Whiz in the blender until smooth.  Serve with sour cream or yogurt dollop on top.

We thank Pam & Liam Antrim for this recipe.

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Cilantro Dill Pesto

cilantro

Cilantro!

This pesto is packed with flavor and can be spread on crackers or veggies, or mixed with a pasta dish.

1 jalapeño pepper (or substitute pickled jalapeño pepper slices)
3 tablespoons roasted sunflower seeds
1/2 cup canned white beans, drained
1 tablespoon chopped fresh dill
2 tablespoons chopped fresh cilantro
2 garlic cloves
2 tablespoons fresh lime juice
1/2 teaspoon sea salt
1/4 cup water
Pinch ground cumin
2 tablespoons extra virgin olive oil

Preheat grill. Grill jalapeño pepper until charred. (You can use pickled or simply jarred jalapeño slices in place of the grilled jalapeño.) Cool, peel off skin and remove all of the ribs and seeds from the inside of the pepper. Note: Seeds and ribs can also be left in to increase heat of pesto.

Toast sunflower seeds on a tray in a toaster oven for 5 minutes or until golden. Place all ingredients except olive oil in a blender container and puree. Slowly drizzle in olive oil after pesto has been pureed.

Recipe adapted from canyonranch.com.

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Cold Beet Soup

Sliced beets

Ever have leftovers of roasted beets? Use them up in this tasty soup!

1 1/2 pounds cooked beets,* diced
2 cups water
3 tablespoons sour cream or plain yogurt
1 tablespoon prepared horseradish
2 teaspoons fresh dill

Blend all ingredients together and pour into 4 bowls. Garnish with a dollop of sour cream and a sprig of fresh dill.

*Beets can be steamed or boiled. For a richer flavor, cut them up into 1/2 inch pieces, toss with 2 tablespoons olive oil and salt and pepper, and place on a baking sheet. Roast in the oven for about 30 minutes or until tender, turning halfway through. Use for this soup, or in a salad, or just on their own as a tasty side dish with sautéed kale and goat cheese.

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Creamy Cucumber Salad

cucumber slices1/2 cup plain yogurt
Juice of 1 lemon, about 2 tablespoons
2 tablespoons chopped fresh dill, plus more for garnish (optional)
1–2 cloves garlic, minced
Salt to taste
4–6 cucumbers, lemon or standard (about 1 pound), halved lengthwise and thinly sliced crosswise

In a medium bowl, combine yogurt, lemon juice, dill, and garlic. Season with salt and whisk well with fork to combine.

Add cucumbers and toss to coat. Garnish with more dill if desired. Serve immediately or refrigerate. Best if eaten within a few hours.

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Pickled Eggs with Dill

Eggs

Have you ever pickled your own eggs before? Now’s your chance!

Pickled eggs are delicious! Serve them on a bed of spinach greens, and they make a perfect nutritious snack to grab when on the go.

12 large eggs
1 red onion, sliced
Small bundle of fresh dill
1/2 teaspoon mustard seeds
1 clove garlic, halved
1 1/4 cup apple cider vinegar
3/4 cup water
2 teaspoons salt

Fill a large saucepan with water (enough to cover the dozen eggs that you will add). Bring the water to a simmer (not a boil!) and then gently add in the eggs by lowering them in with a spoon, one by one. Set your timer to 12 minutes and allow eggs to simmer. Then turn off heat, remove the eggs from the pot, and run them under cold water. You can gently pour the pot of eggs through a metal strainer and then run cold water over them. Peel the eggs once they are cool enough to handle.

In a medium saucepan over medium-high heat, bring all other ingredients to a boil. Reduce heat to medium-low and allow to simmer for 5 to 7 minutes.

Pour mixture into a large jar (or two smaller jars), and add the hard-boiled eggs and allow to cool for several minutes. Once cool enough, refrigerate. Your eggs will need anywhere from 2 to 3 weeks to pickle. Once ready though, they will stay good for quite a long time.

Recipe adapted by Virginia Newman from PaleoLeap.

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Stuffed Chard Leaves

rainbow chard

Did some of your chard get away from you and is now a little wilted? Here’s a fancy way to turn it into a culinary showpiece!

16 chard leaves, slightly wilted or blanched
1/2 cup chopped green onions
2 1/2 cups cooked brown rice
1 cup feta cheese
1/2 cup cottage cheese
1 egg, beaten
1/2 cup chopped fresh parsley
3/4 cup raisins
1 teaspoon chopped fresh dill
1/4 teaspoon grated lemon zest
Salt to taste
1/4 teaspoon freshly ground pepper
2 tablespoons oil

Preheat oven to 350°F. Remove ribs from chard leaves and set aside. In a medium bowl, mix together green onions, rice, feta, cottage cheese, egg, parsley, raisins, dill, lemon zest, salt, and pepper. Lay chard leaves with underside up and place 2 tablespoons filling on each leaf, one-third up from bottom of leaf. Fold over sides and roll into a square packet. Place seam side down in a greased casserole dish. Do the same for all leaves and brush lightly with oil when all packets are in the casserole dish. Cover and bake for 30 minutes. Bake any extra leftover filling and serve as a side dish. Serves 4 to 6 people.

We thank The City Gardener’s Cookbook: Recipes from Seattle’s P-Patches for this recipe.

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Spinach Feta Brown Rice Bowl

Spinach in the field

Here comes the spinach!

Here is a nice easy spring dish and a great way to get spinach in for lunch or dinner. Try substituting Nash’s wheat berries for the brown rice for a more local option. Soak it overnight, drain, and then follow the directions below.

2 tablespoons olive oil (divided)
1 cup plain brown rice or Nash’s wheat berries
1 onion or 1 bunch spring onions
1 large bunch of spinach
1 bunch or large handful fresh dill
Salt
2-4 ounces feta cheese, diced

Heat 1 tablespoon olive oil in saucepan over medium flame. Stir in rice (or pre-soaked grain) and heat gently, stirring often, about 1 minute. Add 2 1/8 cups water to the pan. Bring to a boil, reduce heat to low, cover pan, and cook for 45 minutes.

While rice cooks, heat remaining olive oil in a large skillet over medium flame. Add onions and cook, stirring occasionally, until translucent. Stir in chopped spinach, dill, and a little salt and cook, stirring occasionally, until spinach is just wilted (about 1-2 minutes). Stir feta and spinach into the cooked rice. Adjust salt if necessary.

Recipe adapted from From Asparagus to Zucchini, published by the Madison Area Community Supported Agriculture Coalition.

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Field Pea Herb Hummus

cilantro

Hummus doesn’t have to mean chickpeas — you can make a fantastic veggie dip from field peas and other legumes, too.

1 cup dried Nash’s field peas
1 tablespoons lemon juice
1 tablespoons olive oil
1/4 cup tahini
3 cloves garlic
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh dill
1/2 teaspoons chili powder
Dash cayenne pepper or Tabasco sauce
Dash salt

Soak the field peas overnight. Drain and cook one hour or until tender. (Save the drained cooking liquid and save for soup.) Place peas into a blender or food processor and add all other ingredients. Process until smooth. Use as a spread on crackers or veggies.

dill, bunched

Cilantro, dill, and garlic add extra flavor to this yummy dip.

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Mustard Dill Sauce

dill, bunched

Try this sauce on salmon or other fish, or on chicken.

4 ounces silken tofu
1 tablespoons homemade mustard
4 tablespoons fresh dill chopped
1 tablespoons honey
2 tablespoons fresh lemon juice
1/2 cup water
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoon extra virgin olive oil

Place all ingredients except the extra virgin olive oil into a blender and blend on high for about 1 minute. While blending, slowly drizzle olive oil into blender. This sauce is a great topping for chicken or fish.

We thank Mustard Dill Sauce Recipe for this recipe.

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