Summer Grain Salad

This recipe calls for Nash’s triticale berries (above), but actually any of our organic whole grain berries, i.e., soft white or hard red wheat, rye, or hard white, would work. The cooking instructions are the same. The grains add a delightful chewy texture and protein to a salad that is already teeming with good stuff for your health.

All ingredients are optional, and quantities are suggestions, not rules. Feel free to add other ingredients, like cauliflower or spinach. For even more flavor, add herbs like parsley, basil or dill. The quantities can easily be increased for summertime parties.

Veggies
1/2 pound triticale berries or other wheat berries
1/2 pint cherry tomatoes or regular-sized heirloom tomatoes, chopped
1 cucumber, chopped
1/2 bunch of your favorite kale, coarsely chopped
1 head broccoli, chopped
1/2 Walla Walla sweet onion (or sweet red onion)
2 carrots, shredded
1 beet (any variety), shredded

Dressing
1/3 cup olive oil
1/3 cup white wine vinegar
Juice of 1 lemon
2 clovers garlic, chopped

Soak the triticale berries overnight. The next day, drain the triticale berries, then add enough fresh water to cover them with about 1″ of water. Boil about 1 hour until berries are plump and chewy. Drain and cool.

In the meantime, chop your veggies. Once the triticale berries cool, mix the dressing ingredients together and pour over the berries, then add your veggies and mix everything together.

Let the flavors mingle for a few hours in the fridge before serving.

Thanks, Rachel Covault, packing shed manager, for this great recipe idea!

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Raw Cucumber Tomato Salad

cucumber slices

Are you as cool as this?

2 Tbsp. fresh lemon juice
1 Tbsp. extra-virgin olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 cup coarsely chopped flat-leaf parsley leaves
1 Tbsp. dill
3 green onions, thinly sliced
2 cups coarsely chopped or sliced cucumber
½ cup cherry tomatoes (sliced in half)
2 Tbsp. pine nuts or walnuts, toasted

Combine first 4 ingredients in a medium bowl, stirring with a whisk. Add parsley, dill, onions, cucumber, and tomatoes; toss gently. Sprinkle with nuts. Enjoy!

Original recipe by Virginia Newman

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Raw Beet Salad with Creamy Dill Dressing

These bullsblood beets combine a sweet, red root with intensely deep-maroon leaves and vibrant, merlot-colored stems.

It’s easy to make a fresh crunchy salad with a lot of flavor!

1 lb. beets
1 minced shallot
2 tsp. Dijon mustard
¼ cup sour cream
Lemon juice to taste
Chopped dill

Grate the beets. Combine shallot, Dijon mustard, sour cream, lemon juice and dill in bowl and whisk together with a fork until smooth. Combine with beets. Chill in the fridge for about a half hour to blend the flavors. Use leftover dill to garnish the salad.

Recipe adapted from cooking.nytimes.com.

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Kia’s One Pot Buttery Beets & Pasta

After a day of summer camp and sprinklers, my kids needed some nutritious refueling. I had some fresh beets with greens on hand, which inspired this quick, one pot dish for dinner. Colorful beets are high in phytonutrient pigments, and rich in antioxidants. They’re also high in folate and a B vitamin important for a healthy heart and for normal tissue growth. Hooray for beets!

2-4 beets with greens
6-8 ounces pasta
Baby dill (or cilantro or basil)
Butter

Prep your veggies
Scrub beets clean, then chop into 1/2 inch slices (no need to peel!).

Rinse the beet greens and thinly slice them, stems and all.

Mince up a few big pinches of baby dill, or more if desired.

Cook everything in one pot
Get a medium pot of water boiling, and add the beets.

After 3-5 minutes, add the pasta to the beets, and note cooking time (my spaghetti package said 3-4 minutes). After 2 minutes, add the beet greens and dill. Stir pot occasionally.

When pasta has cooked, pour the whole pot through a fine meshed strainer so you don’t loose the greens and herbs. Transfer the pasta and veggies back into your cooking pot, but remove from heat.

Add two or three tablespoons of butter, more the better! Stir everything together and season with salt and pepper. You can also add cheese if desired, but we skipped it and the kids still devoured their dinner. Sweet, nutritious beets for the win!

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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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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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