Pickled Eggs with Dill

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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Posted on July 1, 2015

Stuffed Chard Leaves

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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Posted on June 25, 2015

Spinach Feta Brown Rice Bowl

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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Posted on June 5, 2015

Field Pea Herb Hummus

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.

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

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Posted on May 27, 2015

Mustard Dill Sauce

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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Posted on April 28, 2015

Peninsula Chicken Salad

Nearly all these ingredients are grown, raised, or produced right here on the Olympic Peninsula. How local can you make your meal?

Serves 10-12

6 pounds chicken
Bay leaves
1 cup water or white wine
1/4 cup apple cider vinegar
3 tablespoons lemon zest
3 tablespoons lemon juice
1 cup extra virgin olive oil
1 tablespoons fresh garlic, crushed
2 tablespoons raw honey
1 cup crumbled feta (optional)
4 tablespoons plain sauerkraut
Salt and pepper to taste
1 bunch kale, finely chopped
1 small head or 1/2 large head Napa cabbage, finely chopped
2 medium cucumbers, sliced
1 bunch arugula, finely chopped
1 bunch fresh dill weed, roughly chopped
1 bunch parsley, roughly chopped
1 small bunch fresh basil, finely chopped

Roast chicken with bay leaves and one cup of water or white wine. When chicken is cool enough to touch, shred the meat. Don’t forget to save skin and bones for a fabulous healthy, healing stock or broth. Freeze broth in ice cube trays for fast and easy flavor bombs to soups, casseroles and sauces.

Make vinaigrette with wet ingredients and lemon zest. Pour over chicken and refrigerate for 2 hours. (May be served warm.) Wash and prepare greens and cucumber. Toss with chicken salad. Add the fresh herbs promptly before serving.

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Posted on July 21, 2014

Caulifower Salad

It’s cauliflower and carrot time!

1 medium cauliflower
Choice of vegetables, such as grated carrot, chopped parsley, water cress, green onion, celery, olives, tomatoes, chopped pickles
Salt and pepper
Oil and vinegar, or sour cream
Choice of herbs, such as basil, dill or cilantro

Cut the raw cauliflower into small pieces. If you want to cook them, blanch or sauté for just 3 to 4 minutes. Allow to cool completely. Cut up other ingredients and mix with cauliflower in a bowl. Prepare an oil-and-vinegar or sour cream dressing and mix it with the salad ingredients, adding herbs of your choice, and salt and pepper to taste. Leave in the fridge until serving time.

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Posted on July 17, 2014

Using Fresh Dill

What’s your favorite use for dill? Let us know in the comments below!

Looking for dill-flavored inspiration? Here are several fantastic uses for dill that you might not have thought of.

Add sparkle to a tuna sandwich.
Enhance a cold gazpacho soup.
Mix 1/4 cup fresh dill with 1/4 cup vinegar, 1 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons olive oil. Add 2 sliced cucumbers, 1 cup sliced red onion, and 2 cut-up tomatoes. Toss, and let stand at least 15 minutes before serving.
Got a favorite pureed carrot soup recipe? Be sure to garnish it with some delicate dill fronds for a treat that’s not only tasty, but visually appealing.
Dill with salmon is a marriage made in heaven. Add finely chopped garlic, too!
Add to Greek green salads, with romaine, sliced scallions and crumbled feta.
Make your own sourdough bread? Throw in some olives and dill.
Chop 1/2 cup dill fine and mix with 2-3 tablespoons butter, salt, and pepper.
For an incredible roasted chicken, use a spoon to get dill under the skin of the breasts, thighs, and legs, and massage it around the meat. Stuff some into the cavity of the chicken with lemon slices and garlic.
Add to potato soup, or potato salad with lemon and green onion.
Add to cole slaw, omelets, lentil dahl, or borscht.
Make dill sauce with plain yogurt, mayo, sour cream, garlic, lemon, and salt and pepper.

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Posted on June 26, 2014

Qorma (Afghan Spinach Dish)

Our first spinach harvest of the season is here! Spotlight these crisp and tender greens in this spinach-centered side dish.

3 tablespoons olive oil
1/2 cup green onions (white and green parts), chopped
2 pounds fresh spinach, chopped
2 tablespoons water
1/2 tablespoon dried dill
1 teaspoon ground coriander
1/4 cup chopped cilantro
Salt and freshly ground pepper
1 tablespoon lemon juice

In a large, deep pan heat the oil over medium-high and sauté the onions until tender, about 3 minutes. Add spinach and cook covered on medium heat, stirring regularly until wilted, about 3-4 minutes. Add a few tablespoons of water to pan and remaining ingredients except lemon juice.

Stir thoroughly and cook for 5-10 more minutes until the liquid has decreased, keeping an eye on the pot so it doesn’t dry out. If you’re going for satiny smooth, add more water or stock and continue to cook for an additional 5-10 minutes. Otherwise, season to taste with salt, pepper and lemon juice.

Serve as a side or over rice.

We thank Full Circle Farms for this recipe.

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Posted on May 26, 2014

Nash’s Raw Slaw

Here’s a side dish that’s packed with nutrition and deliciousness!

1/3 cup apple cider vinegar
1/4 cup honey
1 tablespoon mustard (try making your own mustard!)
2 cups Nash’s cabbage, shredded
1 cup Nash’s apples, shredded
2 cup Nash’s carrots, shredded
1/3 cup Nash’s dill, chopped

Mix vinegar, honey and mustard together to make a sauce. Mix apple into the sauce as soon as soon as it is shredded. Then add rest of ingredients and mix well.

We thank Nash’s very own Mary Wong for this recipe.

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Posted on May 22, 2014