Chard Frittata with Garlic Sauce

Rainbow chard stalks stay vibrant even after you cook them!

1small onion, chopped
1 bunch chard, stems and leaves separated and chopped
1/2 teaspoon dried basil
6 eggs, whisked
Cheese for topping
Ground black pepper

In a skillet, saute onion and chard stems with basil until tender. Cover and stir occasionally. Add chard leaves. Pack it in and replace lid. When shrunk add scrambled eggs, stir quickly and press evenly in pan. Cover and turn heat down very low. Top with cheese and sprinkle with pepper. Cut with pie server when egg is cooked and top with sauce.

Sauce
1 cup yogurt
3 garlic scapes, finely chopped, or 6 cloves garlic, minced
1/4 cup parsley
1/4 cup cream (optional)

Mix together and serve generously on chard frittata with fresh tomato.

We thank Teri Crockett of Nash’s Farm Store for this recipe.

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Posted on June 17, 2014

Vegetarian Lasagna

You can add all sorts of veggies to this lasagna. Let us know your favorite additions!

1 large onion, chopped
2 garlic cloves, crushed
2 bunches baby turnips, sliced
4 tablespoons fresh parsley
1 1/2 tablespoons dried basil
1 12-ounce can crushed or chopped tomatoes
2 8-ounce cans tomato paste
1 12-ounce can tomato sauce
1/2 teaspoon fennel seeds
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon cumin
1 tablespoon salt, plus additional for boiling noodles
1/4 teaspoon ground pepper
12 lasagna noodles
3 cups fresh spinach
1 bunch radishes, sliced
2 cups chickpeas, cooked
3/4 pound mozzarella cheese

Sauté onion, garlic, baby turnips, parsley and basil. Add crushed or chopped tomatoes, tomato paste, tomato sauce and all the spices (fennel seeds, oregano, thyme, cumin, salt and pepper). Simmer for 1 hour, stirring occasionally. Set aside.

Bring a large pot of salted water to boil. Cook lasagna noodles in boiling water for 10 minutes, then drain and rinse with cold water. Set aside until ready to assemble.

Preheat oven to 375 degrees F. Spread 1/2 cup sauce in a baking dish and layer 4 lasagna noodles lengthwise over the sauce. Spread another cup of sauce, then a layer of spinach with a layer of sliced radishes. You can add other fresh veggies (including the turnip tops) to the layers, then spread some of the chickpeas on top. Repeat the layers, then top with cheese. Cover with foil and bake for 25 minutes. Remove foil and bake for another 25-30 minutes. Cool for about 10 minutes. Serves 12.

We thank Karolina’s Kitchen for this recipe.

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Posted on May 26, 2014

Meat Lasagna

Nash’s spinach goes quite well with Nash’s pork sausage for a lovely lasagna.

1 pound Nash’s sweet or hot Italian sausage
3/4 pound Nash’s breakfast sausage
1/2 cup minced onion
2 cloves garlic, crushed
1 12-ounce can crushed tomatoes
2 8-ounce cans tomato paste
1 12-ounce can tomato sauce
1/4 cup water
1/2 teaspoon fennel seed
1 teaspoon oregano
1 teaspoon thyme
2 teaspoons cumin
1 tablespoon salt, plus additional for boiling noodles
1/4 teaspoon ground pepper
4 tablespoons fresh parsley
1 1/2 tablespoons dried basil
12 lasagna noodles
1 bunch fresh spinach, washed
3/4 pounds mozzarella cheese

In a skillet cook sausage, onion and garlic till browned. Add crushed tomatoes, tomato paste, tomato sauce and water. Season with fennel seeds, oregano, thyme, cumin, salt, pepper, parsley and basil. Simmer covered for about 1 1/2 hours, stirring occasionally.

Bring a large pot of salted water to boil. Cook lasagna noodles in boiling water for about 10 minutes. Drain noodles in cold water. Set aside until time to assemble.

Preheat oven to 375 degrees F. To assemble, spread 1/2 cup meat sauce in bottom of backing dish. Arrange 4 noodles lengthwise over it. Pour 1 cup meat sauce evenly over noodles, then a layer of fresh spinach. Repeat with 4 more noodles, meat sauce and spinach. Top with cheese and cover with foil.

Bake for 25 minutes, then remove the foil and bake for an additional 25-30 minutes. Cool for 10-15 minutes before serving. Serves 12.

We thank Karolina’s Kitchen for this recipe.

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Posted on May 26, 2014

Creamy Ranch Dressing

2 cups almond milk
1 cup raw cashews
1/2 cup minced parsley
1/2 cup minced red onion
2 tablespoons flax oil
2 tablespoons lemon juice
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dry dill weed
1 tablespoon nutritional yeast
2 dates, pitted
1 teaspoon salt
Pinch white pepper

Soak the cashews for 4 hours, then rinse and drain. Blend all of the ingredients until smooth. Store in a sealed glass jar in the refrigerator for up to one week.

We thank Pamela Ziemann of ElementalCuisine.com and the Living Light Culinary Arts Institute for this delicious and healthy ranch dressing.

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Posted on May 19, 2014

Grilled Chicken Winter Salad

Chicken and greens: simple and delicious.

1 large chicken breast
1 tablespoons grape seed oil or cooking oil
Small pinch fresh cut culinary herbs like rosemary, thyme or basil
1 bunch arugula
1 bunch mizuna
1 1/2 savoy or leafy cabbage
1/2 bunch spinach

Vinaigrette Dressing
2 tablespoons sherry vinegar
1 tablespoons fresh lime juice
1 tablespoons minced shallots
1 tablespoons chopped thyme
1 tablespoons chopped parsley
1 clove garlic, minced
1 teaspoon maple syrup
3/4 cup olive oil

Grill chicken in a skillet with salt. Cook until golden brown and well done. Toss in herbs last. Set aside to cool, then slice thinly into small strips.

Prepare greens by chopping them into bite-size pieces and submerging them into a filled sink of cold water. Gently move greens around to wash off any garden dirt. Then spin dry or lay greens on a kitchen towel to dry. Mix all ingredients for the vinaigrette dressing, drizzle on the greens and top with the chicken.

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Posted on May 9, 2014

Raab Frittata

Which raab is your favorite? Try this frittata with kale raab, cabbage raab, brussels raab, arugula raab, and any other raabs that come you way, and let us know which is best in the comments below!

1 small onion, chopped
1 bunch raab, stems and florets/leaves separated and chopped
2 tablespoons fresh basil (or 1 tablespoon dried basil)
6 eggs, scrambled
3/4 cup grated cheese
Pepper to taste
Frittata sauce (see below)
Fresh tomato, chopped

With olive oil in skillet, saute onion and raab stems with basil until tender. Cover and stir occasionally. Add chopped raab leaves and florettes. Replace lid. When the saute has shrunk, add eggs and stir quickly, then press evenly in pan. Cover and turn heat down very low. Top with cheese and sprinkle with pepper. Cut with pie server when egg is cooked and serve with sauce (see below) and fresh tomato.

Frittata Sauce
1 cup yogurt
6 cloves garlic, minced fine
1/4 cup parsley
1/4 cup cream (optional)

Mix together and serve generously on frittata with fresh tomato.

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Posted on March 14, 2014

Fava Bean Borscht

Fava beans are great fresh, but you can also dry them and eat them in hearty soups, like this flavorful borscht. The crews have taste tested this particular recipe, and we give it a big thumbs up!

Make 2 quarts

1/2 cup Nash’s Windsor fava beans, dried
2 bay leaves
1 teaspoon dried basil
1/3 cup oil
1 medium leek or onion, sliced fine
2 sticks celery, sliced
1/4 teaspoon caraway seeds
1/4 teaspoon Nash’s mustard seeds
3 cloves garlic, crushed
2 medium carrots, sliced
1 medium turnip, sliced fine
4 medium potatoes, cut into eighths
4 medium beets, sliced
2 cups cabbage, sliced
2-3 cups water
1/4 cup apple cider vinegar
1/2 cup dill, parsley or beet greens
Black pepper

Wash the favas and soak overnight, covered with water. Place beans in a pot with 3 cups fresh water, then add bay leaves and basil. Bring to a boil and simmer on medium heat until tender. Do not drain.

Heat the oil in a stock pot. Add leeks/onions, celery, caraway seeds, mustard seeds and garlic, and cook until tender. Add carrots, turnip, potatoes and beets, and simmer 3-5 minutes until veggies are tender. Combine with cooked fava beans. Add water, vinegar, dill, pepper and salt to taste. Bring to a boil and simmer for 5 minutes. Stir in sliced cabbage. Serve with hot sauce and sour cream.

We thank Mary Wong of our Nash’s Farm Store crew for this recipe.

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Posted on March 6, 2014

Breakfast Menu: Parsnip Pancakes and Energy Boost Juice

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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Posted on February 28, 2014

Lemony Leek and Risotto Cake

These savory cakes have a lovely lemon-and-leek flavor.

1 leek, thinly sliced
2 1/2 cups chicken stock, divided
1 cup uncooked short-grain white rice
1 1/2 teaspoons grated lemon zest
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
3/4 cup shredded part-skim mozzarella cheese
Salt and freshly ground black pepper to taste
2 sprigs fresh parsley, for garnish
1 lemon, cut into wedges, for garnish

Place the sliced leek and 3 tablespoons of the chicken stock in a large saucepan. Bring to a boil, and cook for about 5 minutes, until leek is tender. Add the rice and the remaining chicken stock and bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes, or until all of the liquid has been absorbed.

Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch baking pan.

When the rice is tender, remove the pan from the heat, and stir in the lemon zest, chives, parsley and mozzarella cheese. Season with salt and pepper. Spoon into the pan, and spread evenly. Cover the top of the pan with aluminum foil.

Bake for 30 to 35 minutes in the preheated oven, or until firm and lightly browned. Run a thin spatula or knife around the outer edge of the pan, and invert the cake onto a serving plate. Serve hot or cold, sliced into wedges. Garnish with parsley and lemon wedges.

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Posted on February 20, 2014

Six Nettle Recipes

Young nettles are easily blanched and frozen to enjoy year round. They are easy to dry as well for healthy herbal teas.

Farmer’s Nettle Frittata
Saute red onions, mushrooms in season, grated carrot, finely sliced broccoli spears and minced chickweed together in olive oil until wilted. Add a handful of minced young nettle stalk and leaves on top, cover and let steam until nettles wilt. Meanwhile, prepare a mixture of eggs, minced parsley and dried basil. Stir well and pour it over the steaming veggies. Place a cover on the pan, wait until eggs set, then flip until done. Delicious as is or with salsa or chickweed pesto.

Leek, Chickweed and Nettle Soup
Saute chopped leeks, celery and crushed garlic cloves in olive oil until soft; add diced potatoes (I use russets or Yukon golds). Add minced chickweed, nettles, parsley, dried basil, turmeric, salt and perhaps a bit more oil or butter. Saute a few minutes more, mixing all the ingredients well to blend the flavors. Cover with stock or water and simmer until everything is tender. Other veggies can be added, such as tomatoes, grated carrots, or perhaps a tin of salmon added at the end for even more variety. Unlike most leek and potato soup recipes, I do not use milk or cream as an ingredient, nor do I find a need to puree if the ingredients are diced small enough, as everything seems to meld together just fine.

Nettle Lasagna
Any spinach lasagna recipe will do for nettle lasagna with the obvious substitution of sauteed or steamed young nettles. If you make your own noodles, toss a spoonful of dried nettle powder into your flour mixture for added nutrition or into your homemade tomato sauce.

Nettle Quiche
Again, there are countless recipes for making quiches. My favorite is from The Enchanted Broccoli Forest by Mollie Katzen. Since I make my own crusts, sometimes I’ll throw in a tablespoon of dried nettle powder with my flours. For the filling, I use a large handful of chopped and steamed nettles, along with sauteed onions, mushrooms in season, chopped broccoli, and an assortment of fresh and dried herbs laid on a bed of feta and shredded raw cheddar cheeses. Over that goes an egg-and-milk mixture to which I might mix in an additional tablespoon of flour depending on how moist my ingredients are.

Nettle Greens Medley
Saute slivers of red onion and garlic in olive oil or coconut oil until translucent. Add equal amounts of chopped Swiss chard and nettle tops. Pour in a small quantity of water, cover with lid and steam until wilted and tender. Mix gently to blend the veggies and oil, sprinkle on some sea salt and serve.

Sesanelp
A seasoning mixture of sesame seeds, nettle seed and nettle herb plus kelp and Celtic salt. Tasty! Roast 1/2 cup sesame seed in a frying pan to your liking. Cool. To a blender add cooled sesame seeds, 2/3 cup of nettle seed, 2 tablespoons dried nettle herb, 2 tablespoons kelp granules and 1/2 teaspoon Celtic salt. Blend till fine. Store in a glass jar. Goes great with a wide variety of foods. My morning toast is sprouted grain bread with a dribble of olive oil topped with this mixture and nutritional yeast. Yum!

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Posted on February 20, 2014