Squash, Cranberries & Barley

We found this recipe, and many other delicious recipes, in Debra Daniels-Zeller’s The Northwest Vegetarian Cookbook.

2 Tbsp. ghee (clarified butter)
1 large onion, chopped
1 jalapeno pepper, seeded and minced (Use a small Poblano pepper for less heat)
1/4 cup apple juice
1/3 cup currants
1 cup fresh cranberries
1 butternut squash, seeded and cut into bite-sized pieces
1/2 tsp. salt
2 cups naked barley (hull-less)
1 cup celery, finely chopped
1/2 cup walnuts or pecans, chopped and toasted

Soak the barley overnight, drain and rinse, cover with water and cook until done, about an hour.

Saute the onion and jalapeno over medium heat in the ghee in a heavy skillet until soft and just brown, about 5-10 minutes. Add apple juice, currants, cranberries and squash. Cover and cook on low heat until the squash and cranberries are tender, about 15 minutes. Stir in salt and barley and continue to cook until heated through. Transfer to a serving bowl and mix in celery and nuts.

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Chicken Parsnip Soup

Parsnips on a bed of kale

8 cups chicken bone broth
4 cups diced cooked chicken
3 cups parsnips, peeled and diced (can sub in potatoes)
2 cups sliced carrots
2 garlic cloves, peeled and diced
1 onion, peeled and diced
1 cup fresh parsley, chopped
Salt and pepper to taste
1 tsp. garlic powder (optional)

Combine all ingredients in a pot, bring to a low boil, reduce heat, and simmer for at least 30 minutes, more if you can, for flavors to combine. Serves 4-6.

We thank WholeNourishedLife.com for this recipe.

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Delicata Savoy Bake

honeyboat delicata squash2 large delicata squashes
½ pound ground pork
2 Tbsp. butter
1 medium onion, chopped
1 small apple, pared and chopped
2 cups shredded Savoy cabbage
2 Tbsp. sunflower seeds
1/2 tsp. salt
¼ tsp. pepper
¼ tsp. dried thyme
½ tsp. dried leaf sage, crumbled

Preheat oven to 400 F. Cut squashes in half lengthwise and scoop out seeds. Place in baking pan, cut side down, and add ¼ inch water. Bake for 20 minutes.

Cook pork in skillet until browned. Drain off fat. Add remaining ingredients and mix well. Cook until vegetables are tender.

Turn squash halves cut side up and fill centers with cabbage mixture. Bake at 400F for 30 more minutes. Sprinkle a little grated Parmesan on top for the last 10 minutes, if you like. Serves 4.

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Corn Chowder

Source Note: This is a lower-calorie version of the traditional corn chowder that is usually made with lots of cream and butter. If you are on a sodium-restricted diet, omit the salt. 
bicolor corn
2 pounds white potatoes, diced (River Run Farm Yukon Golds!)
1 bay leaf
4 cups water
3 teaspoons margarine or butter
3 medium onions, chopped
4 ribs celery, chopped
2 teaspoons cumin seeds
3 tablespoons Nash’s soft white wheat flour (or all-purpose flour)
1 teaspoon chopped fresh sage, or 1/2 teaspoon crushed dried sage
1/2 teaspoon crushed white pepper
2 cups skim milk
1 1/3 cups cooked sweet corn
Salt

Optional
Parsley, for garnish
Red bell pepper slices, for garnish

In a large saucepan, combine the potatoes, bay leaf, and water; bring to a boil. Cover and cook for 15 minutes, or until the potatoes are tender. Discard the bay leaf. Drain the potatoes, reserving the liquid. Set both aside.

In the same saucepan, melt the margarine. Add the onions, celery, and cumin seeds; cook until the onions are tender. Stir in the flour, sage, and white pepper. Stir in enough reserved potato liquid to make a smooth paste, then stir in the remaining potato liquid and potatoes, and heat through. Stir in the milk and corn, season to taste with salt, and heat thoroughly.

If desired, top with snipped parsley and bell pepper slices.

We thank Bounty from the Box, the CSA Farm Cookbook for this recipe.

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Noodles with Gruyere Cheese and Savoy Cabbage

This comforting casserole is a grown-up version of macaroni and cheese—the fancier cheese makes flavors are a little more sophisticated, and the sauce is simplified, but it still has all the homey goodness of mac and cheese. The cabbage bakes up tender and surprisingly mild, plus it adds lots of fiber, vitamins and antioxidants, and makes the dish less heavy. Serves 4-6.
savoy cabbage cascade
1 tablespoon olive oil
1/2 head green or Savoy cabbage, thinly sliced or shredded
1 small onion, chopped
6 ounces whole wheat noodles or macaroni
2/3 cup milk
2 ounces Gruyere or Cheddar cheese, shredded
3/4 cup boiling water
Freshly ground pepper

Preheat the oven to 350 degrees F and grease a large, 2-quart casserole dish with oil.

Boil large pot of water. Cook the noodles according to package directions until just al dente (tender yet firm, not limp.) Reserve 3/4 cup pasta water and set aside; drain remaining water. Place cooked noodles in the casserole dish.

Meanwhile, in small frying pan, heat the oil and sauté onion for 5 minutes or until softened. Add onion and cabbage to noodles. Add milk, cheese, hot pasta water and fresh pepper. Stir to combine. Cover and bake in oven for 30 minutes or until cabbage is tender and sauce is bubbling. Remove lid and bake for 5 more minutes to allow top to brown. Serve hot.

We thank brighteating.com for this recipe.

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Cheesy Zucchini Casserole

solo green zucchini4 slices bread, cubed
1/4 cup melted butter
2 cups zucchini, cubed
1 large white onion, chopped
1 teaspoon garlic salt
1 egg, beaten
2 cups shredded cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9×13 inch baking dish and top with the cheese. Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.

We thank DC1 on AllRecipes.com for this recipe.

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Stuffed and Baked Sweet Onions

Walla Walla onions

Walla Walla onions, oh so sweet!

2 green bell peppers
2 medium sweet onions
6 small tomatoes or 1 large, chopped
1 Tbsp. capers
1 Tbsp. chopped fresh basil, or 1 tsp. dried
1 Tbsp. chopped fresh thyme, or 1 tsp. dried
1/3 cup balsamic vinegar
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
Thyme sprigs for garnish

Preheat oven to 400°F. Place bell peppers on foil-lined baking sheet and, with oven door partially open, broil 5 inches from heat, turning, for 5 minutes until skins blister. Remove and let cool. Place in paper bag, close it, and let stand 10 minutes to loosen skins. Peel, seed, and chop. Set aside.

Cut thin slice from bottom of each onion, forming a base. Cut about 1/3 off top, remove centers, leaving 1/2″ thick shells. Reserve top and centers for other dishes.

Stir together peppers, tomatoes, capers, basil, thyme, vinegar, salt and pepper. Spoon mixture into onion shells. Place in baking dish and bake, covered, for 50 minutes, until onion is quite soft but not collapsing. Garnish with fresh thyme sprigs.

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Classic Dijon Potato Salad with Fresh Dill

dill, bunched

Cut 1 ½ lbs red and/or Yukon potatoes in equal-sized pieces. In a medium saucepan, parboil until just fork-tender, but firm. Allow to cool.

Combine 2 Tbsp. Dijon mustard, 2 Tbsp. apple cider vinegar, 2 Tbsp. sugar, 2 Tbsp. extra-virgin olive oil, 1 Tbsp. chopped fresh dill, and salt and pepper to taste. Mix in 1 Tbsp. capers and set aside. Grill potato halves on a grill pan over medium-high heat about 4 minutes or until browned. Turn over and cook the other side. Try to get nice grill marks on them. Toss potatoes in dressing until well-coated. Add ¼ small red onion, thinly sliced, and 2 chopped ribs of celery and toss everything together. Enjoy warm or cold, on a bed of arugula or chopped lettuce.

We thank onegreenplanet.org for this recipe.

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Eggs in Purgatory

Nash's eggs in a basket

We have 300 adorable, fluffy little chicks that will start laying eggs this fall!

Eggs, seeds, and milk are some of the most nutritious foods on earth. They are designed to be the sole source of nourishment for chicks, calves, and other babies until they can find nourishment on their own.

More than half the protein of an egg is found in the egg white along with vitamin B2, B6, B12, selenium, vitamin D, zinc, iron, and copper. The yolk contains fat soluble vitamins A, D, E, and K and also contains lecithin, which is the compound that enables emulsification needed for recipes such as Hollandaise or mayonnaise.

Eggs in Purgatory

1 Tbsp. olive oil
1/2 medium onion, chopped
1 cup tomato sauce
1 clove garlic, minced
1/4 tsp. red pepper flakes
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 cup fresh parsley, chopped
4 large eggs
1/4 cup grated Parmesan cheese

Drizzle olive oil in a skillet set over medium heat. Once it begins to shimmer, add in the onions and cook until tender, about 3 minutes.

Stir in the tomato sauce, garlic, red pepper flakes, salt and pepper. Sprinkle with half of the parsley and allow the tomato sauce mixture to thicken, about 5 minutes.

Break an egg into a small bowl and using a large spoon, make an indention in the tomato sauce mixture. Gently pour the egg into the indentation. Repeat with the remaining eggs.

Top with the grated cheese, salt and pepper. Cover the skillet and cook until the whites of the eggs are set and the egg yolks are cooked to the desired level of doneness. Remove cover from the skillet and remove the skillet from the heat. Sprinkle with remaining parsley and serve atop a bed of greens waiting to be wilted.

We thank addapinch.com for this recipe.

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Spicy Kale Raab and Onion Puree

One bunch of green kale raab, against a background of Nash boxes

Green kale raab — just one of many raabs that appear all-too-briefly in the springtime.

Try this spread on soft flour tortillas!

2 Tbsp. extra virgin olive oil or coconut oil
1 small red or yellow onion, peeled and chopped
3-4 cloves of garlic, minced or pressed
1 jalapeño, seeded and finely chopped
6 cups kale raab (or other seasonal green)
½ cup water, stock, or dry white wine
Juice of ½ lemon
2 Tbsp. cashew or peanut butter
2 Tbsp. white miso

Heat a heavy skillet over medium heat. Add olive oil, onion, garlic, and jalapeño. Stir and cook until onions are soft and garlic is lightly browned. Mix in raab, stir and add ½ cup of water. Cover and cook for 20-25 minutes, or until greens are very soft. Check every once in a while to make sure there is enough water. Add only a very small amount if needed. Remove from heat and place in a blender, add lemon juice, cashew butter, and miso and puree until smooth and creamy.

Recipe from Local Vegetarian Cooking by Debra Daniels-Zeller.

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