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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Polenta Bowl with Garlicky Summer Squash & Kale

Stone-Ground Cornmeal1 cup Nash’s corn meal
3 cups water
1/2 tsp. salt
1 1/2 Tbsp. butter or oil

In a 3-quart saucepan, bring water to a boil. Add salt and gradually stir in corn meal. Reduce heat, stirring continually until mixture is thick and smooth. Blend in butter or oil, stirring with a metal spatula to scrape the bottom of the pan to prevent sticking. Continue cooking for 30 minutes, stirring frequently.

2-1/2 Tbsp. olive oil, divided
1/8 tsp. crushed red pepper flakes
2 cloves garlic, minced
1 medium summer squash, cut into thin rounds
1 (14.5 ounce) can chickpeas, drained
1 bunch Nash’s Red Kale, stems removed, torn into bite-sized pieces
Fried eggs for serving
Salt and freshly ground black pepper
Crushed red pepper flakes
Freshly grated Parmesan cheese for serving

Heat 1-1/2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the crushed red pepper flakes and cook, stirring often, for about 1 minute. Add the garlic, summer squash and chickpeas. Cook, occasionally stirring, until the summer squash and chickpeas are golden brown and the mixture is fragrant, about 6-8 minutes. Remove the veggies from the pan to a large bowl. Return the pan to medium-high heat and add the remaining oil. Toss in the kale and cook, stirring often, until the kale is bright green and beginning to brown up a bit, about 3 minutes. Turn the heat down to low, add the squash and chickpea mixture back to the pan and keep on very low heat.

While the veggies cook, fry a few eggs in some olive oil until the whites are set and the yokes are still slightly runny.

Divide the cooked polenta between bowls. Top each bowl with with the veggie mixture, fried eggs, salt and pepper, pinch of crushed red pepper flakes, and extra Parmesan cheese.

Recipe from dishingupthedirt.com.

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Kale Chips with Lemon and Cumin

Chips have rarely been this good. These are great as a snack on their own, but also as a textural garnish for broths or baked eggs.

Green kale in a basket

Which is your favorite kale? Curly green…

1 tsp. cumin seeds
1 tsp. sea salt
2 large handfuls bulk kale, washed and dried thoroughly
Organic vegetable oil, for drizzling
Zest of 1 lemon

Bulk lacinato kale

…lacinato, a.k.a. dinosaur or Tuscan kale…

Preheat the oven to 325 F. Toast the cumin seeds in a dry frying pan, giving the pan a shake as you go, until the seeds start to darken, and the aroma deepens and gets nuttier. Remove from the pan and blend with the sea salt in a spice grinder or a pestle and mortar.

Bulk red kale

…or curly Nash’s red?

Separate your bulk kale leaves. If they seem too big, coarsely chop into bite-sized pieces. Toss gently, but thoroughly, in a large bowl with a good drizzle of oil, making sure every leaf is just coated with the slightest sheen of oil. Place in a single layer on a flat baking tray and cook for 6 minutes (do this in batches if you need to). You will find that they crisp up as they cool, so don’t be alarmed if they still seem a little soft when they’re first removed from the oven. Season with the cumin salt and a grating of fresh lemon zest, and serve.

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Kori’s Lacinato Kale & Fennel

lacinato kale1 cup bow-tie pasta, cooked according to package
Olive oil
2 cups lacinato kale, rinsed and chopped into bite-size pieces
1 can (14 ounces) diced Italian-style tomatoes
2 teaspoons garlic, minced
1 fennel bulb, thinly-sliced
1 cup cherry tomatoes, halved
1 cup fresh shiitake mushrooms, diced
1 cup (8 ounces) thick bacon or pork belly, cubed
Grated Parmesan, for garnish

In small saucepot, boil water and cook the bow tie pasta according to package directions. Drain after cooking and set aside.

In separate saucepan, cook the bacon. Once cooked, set aside over paper towel to absorb grease until ready to add to dish.

In large saucepot, drizzle olive oil over med-high heat. Add minced garlic; sauté for about 2 minutes. Add lacinato kale and fennel; sauté about 5 minutes until softened.

Add Italian tomatoes, fresh tomatoes and shiitake mushrooms. Let simmer for about 5-10 minutes, or until everything is softened and cooked.

Add the pasta to the large saucepot to create a 50/50 mix of pasta and veggies. Drizzle olive oil.

Lastly, add the bacon. Let warm over stove for about 5-10 minutes before serving. Served with fresh Parmesan.

We thank Ocean Mist Farms for this recipe.

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Lemony Braised Lacinato Kale

lacinato kale1 large bunch (about 10 ounces) lacinato kale, leaves rinsed and thick center ribs cut out
Scant 1/2 tablespoon extra-virgin fruity olive oil
2–4 cloves garlic, or to taste
1/8 cup dry white wine (could use vermouth)
1/4–1/2 cup chicken stock
1 teaspoon coarse salt or sea salt
1–2 teaspoons freshly-squeezed lemon juice, to taste

Cut kale into 1-inch pieces and steam until slightly wilted. Remove from heat and drain well.

In a large fry pan over low heat, heat olive oil. Add garlic and sauté, stirring often, until soft. Add kale and wine; cover and cook until almost all liquid has evaporated. Add 1/4 cup chicken stock and cook until stock is almost evaporated and kale is very tender, approximately 30 minutes. Check for tenderness. If needed, add the remainder of the chicken stock and cook until done.

Season to taste with salt and lemon juice; toss with tongs and serve. Serves 2.

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Lemon Tahini Kale Salad

lacinato kale

Kale didn’t earn its reputation as a superfood for nothin’!

1 bunch kale, stemmed and chopped
2 pinches salt (more to taste)
1/3 cup tahini
1 small lemon
1 tablespoon soy sauce or tamari
2 tablespoons warm water (more if needed to thin)
1-2 cloves garlic
1 tablespoon sesame seeds
1 tablespoon red pepper flakes

Salt the kale and massage with your hands. Let the prepped kale sit while you prepare the dressing. Combine tahini, juice from lemon, soy sauce or tamari, and water and mix well with fork. Add more water to thin as desired. Mince garlic and add to dressing along with sesame seeds and red pepper flakes. Pour 3/4 of dressing over kale, mix, and add more if necessary, or reserve for a vegetable sauté or salad dressing for later use.

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Skillet Huevos Rancheros

Eggs1/2 onion, diced
Olive oil
Bell pepper, kale, zucchini, mushrooms (optional)
2 cloves garlic, minced
2 tomatoes, diced
2 cups cooked, rinsed beans (black beans, pinto, cannellini, or heirloom beans)
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon chipotle powder
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
2 tablespoons water
4 x 6-inch tortillas
4 eggs (1 per serving — you can add more if you want)
Cracked pepper

Optional:
1/2 cup crumbled cotija, queso fresco, feta or goat cheese (optional)
1 large avocado, sliced
1 lime, cut into wedges
2 tablespoons fresh cilantro, chopped
Hot sauce
Additional fresh diced tomatoes

Preheat oven to 400F. In a large pan over medium heat, sauté onion in a little olive oil until tender, about 5 minutes (if you are adding optional veggies, do it now, cooking until tender). Add garlic and sauté for a minute or two. Add half of the diced tomatoes (saving half for garnish) as well as the beans, spices, salt and water. Let simmer on medium low for a few minutes, stirring occasionally.

Brush large cast iron skillet with olive oil, coating the edges too. Lay tortillas down and brush tops of tortillas with oil.

Divide bean mixture, making little indentations with the back of a spoon for the eggs to rest in, so they stay in place. If using a large skillet, layer the tortillas so they come up the sides of the skillet a bit (you may need a couple extra), and spread all of the beans evenly over the tortillas, making indentations for the eggs.

Carefully break the eggs and place them in the indentations. Sprinkle eggs with salt and pepper and, if you want, crumbled cheese, and place in the hot oven.

Check after 10-12 minutes. Cook until egg whites are white and yolks are to your desired done-ness. Serve with avocado, lime, cilantro, hot sauce, and fresh tomatoes.

We thank Feastingathome.com for this recipe.

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Mixed Slaw & Warm Ginger Dressing

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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Creamy Kale Salad

Nash's Red Kale, 2 bunches1 ripe avocado, halved, seed removed
2 tablespoons white wine vinegar
2 teaspoons dijon mustard
3 tablespoons walnut oil or extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1/2 bunch kale (8 ounces), stemmed and coarsely chopped
1 small red beet, peeled and thinly sliced
1 sweet, crisp apple, cored and cut into thin wedges
1/2 cup toasted walnuts, chopped

Combine avocado, vinegar, mustard and oil in a food processor. Pulse until smooth (it will be thick). Season with salt and pepper. Combine kale, beets, apple and walnuts in a large bowl. Toss with avocado dressing and season with salt and pepper. Serve immediately.

We thank Whole Living, January/February 2011 edition, for this recipe.

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Cheesy Kale and Quinoa Casserole

green curly kale

The recipe calls for green kale, but you can try red kale, too. Which kale is your favorite for casseroles?

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 bunch green kale, stems removed and leaves torn into bite-sized pieces
1/2 cup low-sodium vegetable broth
1 cup cooked quinoa
Zest of 1 lemon
1 (15-ounce) can cannellini beans, drained and rinsed
3/4 cup plain Greek yogurt
2 cups shredded mild cheddar cheese, divided
Salt and red pepper flakes, to taste

Preheat the oven to 350ºF. Lightly grease a 2-3 quart baking dish with olive oil or butter and set aside.

Add the olive oil to a large skillet set over medium-low heat. When hot, add in the onion and cook until tender and starting to brown, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add in the kale and vegetable broth. Cook, stirring occasionally, for about 6-8 minutes, until the kale has wilted down and the broth has evaporated. Remove from the heat.

Put the vegetable mixture in a large bowl, along with the quinoa, lemon zest, cannellini beans, Greek yogurt and 1 cup of the cheddar. Mix until well combined. Season with salt and red pepper flakes to taste.

Transfer the mixture to the prepared baking dish. Sprinkle the top with the remaining 1 cup of cheddar cheese. Bake for about 10-13 minutes, until heated through and the cheese is melted.

Recipe adapted from OhMyVeggies.com.

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