Sauteed Sweet Corn with Tomatoes and Tarragon

bicolor corn

It’s summertime and the corn is sweet!

4 ears of sweet corn (about 2 cups of kernels)
4 tablespoons butter
1/2 medium red bell pepper, chopped (about 1/2 cup)
4 to 5 scallions, chopped
1 pint grape or cherry tomatoes, halved
Salt and freshly ground pepper
1 Tbsp. fresh tarragon leaves, chopped (or 1 tsp. dried)

Shuck the corn and remove the silks. Steam or boil just until the kernels are tender. Cut the kernels from the cob and set aside.

Melt the butter in a large pan over medium heat. Add the red bell pepper and sauté until crisp tender, 2 to 3 minutes. Add the scallions and continue cooking 1 minute longer.

Add tomatoes and season with salt and pepper. Continue cooking until the tomatoes are slightly softened, 2 minutes, then add the corn. Combine well, taste, adjust the seasoning as needed, then stir in the tarragon. A quick and easy side dish!

We thank mygourmetconnection.com for this recipe.

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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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Tomato & Carrot Salad

This is an easy-to-prepare fresh salad that combines what Nash’s carrots and a favorite summer fruit, tomatoes, for a deliciously satisfying summer salad. No cooking required!

Carrots bunched

They’re BAAAACK! It’s CARROT TIME!

3 cups mixed ripe large or cherry tomatoes
3 medium carrots, peeled and finely shredded or grated
1 bunch spring onions, trimmed and finely chopped
1 red chili, deseeded and finely chopped
¼ cup pumpkin seed
3 Tbsp. extra virgin olive oil
2 Tbsp. Balsamic vinegar

Chop the large tomatoes and halve the cherry ones into a large serving bowl. Add the carrots, spring onions, chili and pumpkin seeds, and toss together.

Mix the extra virgin olive oil with the balsamic, a pinch of salt and a good grinding of black pepper. Pour over the veggie mixture and toss together.

Recipe adapted from bbcgoodfood.com.

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Roasted Spring Radishes and Asparagus Salad

DID YOU KNOW? Asparagus is one of nature’s best cancer-prevention veggies — and they’re so tasty, too!

Serves two

1 cup halved radishes
2 cups asparagus, chopped into thirds
1 Tbsp. olive oil

Green Onion Vinaigrette
2 Tbsp. olive oil (or Nash’s camelina oil)
3 Tbsp. balsamic vinegar
2 green onion
1 Tbsp. chives
1 Tbsp. sugar or honey
Zest and juice from 1/2 lemon

Preheat oven to 400˚. Toss radish and asparagus in olive oil. Spread out in a single layer on a cookie sheet. Bake for 15-20 minutes until radish and asparagus is tender.

Meanwhile, combine vinaigrette ingredients into a food processor or blender. Mix until well combined and green onion is in small pieces. Once asparagus and radishes are done, toss in vinaigrette.

Serve as a side dish or atop a bed of arugula or other salad greens.

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Citrus Pork with Egg Noodles

Orange ya glad?

Celebrate all things orange with citrus and carrots!

1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 pound boneless pork loin, cut into 2″ x 1/2″ strips
1 tablespoon vegetable oil
2 cloves garlic, minced
1 cup chicken broth
1/2 cup orange juice
2 tablespoons cider vinegar
1/2 tablespoon brown sugar
2 medium carrots, sliced
1 tablespoon corn starch
1/2 cup sliced green onions
1/2 pound egg noodles, cooked, drained

Get the water boiling for your noodles.

In a small bowl combine cumin, salt and pepper. Add pork; toss to coat.

In a large skillet heat oil over medium-high heat. Add the pork and garlic. Sauté for 2 minutes or until browned.

In a small bowl blend the broth, orange juice, vinegar, and brown sugar. Reserve 1/4 cup of the broth mixture. Pour all but the reserved broth mixture into the skillet with the pork and garlic. Add the carrots. Bring to a boil and reduce the heat to medium. Cook 7-8 minutes.
Blend corn starch into reserved broth mixture. Stirring constantly, pour the corn starch mixture into the skillet to thicken the sauce. Add the green onions. Bring to a boil and simmer for 1 more minute.

Toss with the noodles. Serve immediately.

Serves 4.

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Mixed Slaw & Warm Ginger Dressing

Ginger root

Keep warm with the gentle spice of ginger.

Salad
1/2 head red cabbage, cored and shredded
1/2 pound Brussels sprouts, shredded
2 kale leaves, de-stemmed and finely sliced
2 green onions, thinly sliced
10 sprigs parsley, chopped
1 fennel bulb, halved, cored, and shaved thin
1 Bosc pear, cored and thinly sliced
1/3 cup sunflower seeds

Dressing
2” piece ginger, peeled and minced
Juice of 1 lemon
2-3 tablespoons raw honey
Pinch cayenne
1/2 cup olive oil
Salt and pepper to taste

In a large bowl, combine all of the salad ingredients. Set aside.

In a small saute pan, add all dressing ingredients and cook until warm and fragrant (2-3 minutes), stirring frequently. Remove from heat and pour directly onto salad. Toss salad to distribute dressing evenly.

We thank chef Annie McHale of Port Angeles for this recipe.

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Green Goddess Dressing

lettuce in the field

This dressing is super on green salads, but also on wraps and anywhere else that could use some tasty green sauce.

3/4 cup plain yogurt
1/4 cup milk
1/2 cup fresh parsley
1/2 cup green onions (white and green parts)
1/2 cup fresh basil
1 clove garlic, crushed or minced (just make sure it gets chopped when you puree it with the blender!)
2 tablespoons lemon juice
1/2 teaspoon salt

Puree all ingredients together in a blender. Serve immediately or refrigerate for up to 4 or 5 days. Shake before each use.

We thank 100daysofrealfood.com for this recipe.

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Spicy Miso Cabbage Salad

green cabbages

1 medium-sized cabbage (red, green, or mix), finely chopped
1/2 tablespoon salt
2 tablespoons olive oil
A few drops sesame oil
1 tablespoon rice vinegar
1 tablespoon brown miso paste
1 teaspoon red pepper flakes
1/2 cup peanuts, roughly chopped
1/2 cup scallions or chives, finely chopped

Toss the finely chopped cabbage and salt in a large bowl. Place something heavy like a pot (any size that will fit into the bowl) on top of the cabbage and leave for a couple of hours.

Combine the olive oil, sesame oil, rice vinegar, brown miso paste, and red pepper flakes in a small jar and beat with a fork until combined. The miso takes some time to fully dissolve. You can add water to thin to any consistency desired. Taste the dressing and make necessary adjustments before adding to the salad (keep in mind that the cabbage has been salted).

Once the cabbage has wilted a little, toss with the miso dressing and scallions or chives and serve or cover and place in the fridge. It will get better as it marinates. Sprinkle the peanuts on top before serving.

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Chicken on a Bed of Mizuna

mizuna1 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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Potatoes and Grilled Kale

rainbow lacinato kale raab

What’s that — you’ve never grilled kale before? Now’s your chance!

5 tablespoons olive oil, divided
2 pounds small potatoes
Salt
1 pound shallots, unpeeled
3 tablespoons lemon juice
1 tablespoon apple cider vinegar
Freshly ground black pepper
1/4 cup cornichons (tiny pickles), chopped
2 tablespoons drained capers
1 bunch kale, ribs and stems removed
3 scallions, sliced
1 cup parsley leaves with stems

Prepare a grill for medium-high heat and lightly oil grate.

Place potatoes in a large saucepan and cover with water. Season with salt and bring to a boil, then simmer until tender. Drain.

Grill shallots, turning occasionally until skins are blackened and flesh is tender. Let cool, halve lengthwise and scoop out insides, discarding skins.

Whisk lemon juice, vinegar and 3 tablespoons oil in a large bowl. Season with salt and pepper. Add cornichons, capers, and potatoes and toss to coat.

Toss kale and remaining 2 tablespoons oil in a bowl. Season with salt. Grill, turning often, until charred and crisp-tender, about 1 minute. Fold into salad, along with scallions, parsley and shallots.

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