Aquacotta-Tuscan Peasant Soup

4 cups onions, sliced 1/3 inch thick
1/4 cup olive oil
Salt
3 cups celery, chopped fine, including leaves
3 cups savoy or green cabbage
2 cups lacinato kale, sliced fine
1 cup firm tomatoes, peeled and seeds removed
8 leaves basil
Broth, vegetable or chicken
1/3 cup dried Nash’s kidney beans, soaked, cooked and drained
12 slices day old bread
1/3 cup Parmigiano-Reggiano cheese
6 eggs

Place onion, salt, and olive oil in a pan and cook until onion wilts. Add celery, cabbage, and kale, and stir. Add tomatoes, basil, and broth until all veggies are covered by 2 inches, and simmer 2-3 hours. Add beans and pepper to taste.

Toast bread and soft-cook the eggs. Don’t overcook because you want the yolk runny. Place a piece of toasted bread in bottom of soup bowl, ladle the soup on top, sprinkle with some cheese, and top with an egg.

From Essentials of Classic Italian Cooking by Marcella Hazen.

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Kale & Triticale Risotto

lacinato kale, bunched

Risotto isn’t just for rice anymore — make your risotto with one of Nash’s whole grains, like our nutty triticale.

1/2 pound Nash’s triticale berries
1 bunch lacinato kale leaves, ribs and stems removed
1 tablespoon extra virgin olive oil, divided
2 cups veggie or chicken broth
1 medium shallot, sliced
1/2 tablespoon butter
2 cloves garlic, sliced
3 ounces Parmesan cheese

Wash and soak berries overnight. Cook as you would rice (1 part grain, 1 1/2 part water) for about 1 hour or until tender. Drain and coat with a bit of olive oil.

Coarsely chop kale and reserve. In large sauce pan, warm oil on medium heat and add shallot. Cook about 2 minutes, then add kale and wilt together for 2 minutes, then add garlic. Saute 30 seconds, stirring occasionally, then add broth and simmer about 10 minutes or until broth is mostly absorbed. Add butter, Parmesan cheese and cooked triticale.  Add salt and pepper to taste.  Garnish with chives and more Parmesan cheese if desired.

We thank Mike Shethar, formerly of Nash’s, for this recipe.

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Lacinato Kale and Ricotta Salata

Lacinato kale

This is a kale with many names: lacinato, dinosaur, Tuscan kale. No matter what you call it, it’s always tasty.

3/4 to 1 pound lacinato kale, stems and center ribs discarded
2 tablespoons finely chopped shallot
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
4 1/2 tablespoons extra-virgin olive oil
1 cup coarsely grated ricotta salata (or other hard Italian cheese)

Working in batches, cut kale crosswise into very thin slices. Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well. Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper.

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Spicy Kale – Purple Bean Parmesan

purple beans

Purple beans have a vibrant color when raw, and turn green when cooked.

2 tablespoons olive oil
1 onion, sliced
1/4 pound mushrooms, trimmed and quartered
1 pound purple beans, trimmed, cut into 1” pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
1 bunch kale, rinsed, stemmed, roughly chopped
1 tablespoon lemon juice
3 tablespoons grated Parmesan

Warm olive oil in a skillet over medium-high heat. Add onions and cook until translucent, about 4 minutes. Add mushrooms, beans, salt, and pepper and cook for 2 minutes, or until the purple beans have turned bright green. Add the wine and continue cooking until beans are almost tender, about 5 minutes. Add red pepper flakes and kale and continue cooking until kale has wilted, about 4 to 5 minutes. Add lemon juice and Parmesan cheese. Toss to coat and serve immediately. Serves 2-3.

We thank foodnetwork.com for this recipe.

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Peninsula Chicken Salad

Napa cabbage

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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Breakfast Menu: Parsnip Pancakes and Energy Boost Juice

Des Moines Farmers Market - Parsnips

Parsnips for breakfast? Definitely, especially if they’re in pancakes drizzled with honey yogurt sauce!

Energy Boost Juice

5 large carrots
3 small apples
1 small cylinder beets
1 leaf kale
1 cup parsley
1 cup wheat grass

Blend all ingredients and enjoy!

Breakfast Parsnip Pancakes

1/2 cups Nash’s flour
1 1/2 cups grated parsnips
1-3 teaspoons sugar
Pinch salt
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon nutmeg
2 eggs, beaten
3 tablespoons butter and more for the skillet
1/2 cup milk
1 teaspoon vanilla

Mix all dry ingredients in one bowl. Mix in all wet ingredients until well incorporated. Heat a large greased skillet over medium heat and place 1/4-cup-size dollops of mixture evenly in skillet. Cook until golden brown. Serve hot off the skillet with maple syrup and butter. Also wonderful after they are cool dipped into honey yogurt sauce.

Honey Yogurt Sauce

1 cup plain yogurt
2 tablespoons honey

Mix well for a wonderful dip for fruit or just about anything.

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Kale & Triticale “Risotto”

lacinato kale, bunched

Risotto isn’t just for rice anymore — make your risotto with one of Nash’s whole grains, like our nutty triticale.

1 pound Nash’s triticale berries
2 bunches lacinato or red kale leaves, ribs and stems removed
2 tablespoons extra virgin olive oil
5 cups veggie broth
2 medium shallots, sliced
1/2 tablespoon butter
3 cloves garlic, sliced
6 ounces Parmesan cheese

Wash berries and soak them overnight. Cook as you would rice (1 part grain to 1 1/2 parts water) for about 1-2 hours or until tender. Drain and coat with a bit of olive oil. Coarsely chop kale and put aside. In large sauce pan, warm oil on medium head and add shallots. Cook about 2 minutes, then add kale and wilt together for 2 minutes, then add garlic. Saute 30 seconds, stirring occasionally, then add 4 cups of the broth and simmer. Simmer about 10 minutes or until broth is mostly absorbed, then add butter, 4 ounces Parmesan cheese and cooked triticale. Adjust to remaining stock, and more butter, salt and pepper. Garnish with chives and Parmesan cheese as desired.

We thank Mike Shethar, formerly of Nash’s, for this recipe.

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Sweet Orange Slaw

green cabbages

This isn’t your typical kohl slaw — add some orange and sweeten it up!

1 cup green shredded cabbage
2 apples, chopped small
1 cup shredded red kale
1/3 cup walnut pieces
1/3 cup raisins
2 teaspoons finely grated orange peel
Juice of 1 orange
2 tablespoons honey
1/2 cup yogurt
1/2 teaspoon salt
1 teaspoon fennel seeds (optional)

Combine cabbage, apples and red kale in bowl. Add raisins, walnuts and fennel seeds. Squeeze orange juice on top and mix. Let sit for a few minutes while you combine honey, yogurt, orange peel and salt in separate bowl. Mix until blended, pour over vegetable mix, and stir well. Serve chilled.

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Kids’ Favorite Kale Chips

Lacinato kale

Lacinato is also called dinosaur kale because of its bumpy texture — so tell your kids they’re eating dinosaur skin!

12 large Lacinato kale (or other kale) leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil
Salt and pepper to taste

Preheat oven to 350°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 15 minutes for flat leaves and up to 20 minutes for wrinkled leaves. Transfer leaves to bowl to cool. Enjoy!

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Winter Salad

Whole grain triticale berries

Triticale berries add a nutty flavor and chewy texture to this salad.

1 cup cooked triticale berries
1 cup cranberries
1 cup kale, chopped
1 medium onion, chopped
2 carrots, chopped
1/2 cup walnuts
Handful of Italian parsley
Balsamic vinegar
Butter or oil

Soak the triticale overnight, then cook it as you would rice. Sauté the onion and carrots in oil. Add kale and cook until dark. Toss sautéed veggies in remaining ingredients. Season with salt, pepper and vinegar.

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