Breakfast Egg Muffins

Nash's eggs in a basket

Make a couple of dozen of these mini quiches for a grab-and-go breakfast or nutritious snack, and munch all week!

10 eggs
1/3 cup milk
1 cup white cheddar cheese
6 oz. cooked bacon (optional) or 1/4 cup diced red pepper
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. fresh minced chives

Preheat oven to 375 degrees. In a large glass mixing bowl, combine eggs and milk and whisk well. Stir in 3/4 cup cheese, cooked bacon or red pepper, salt, and pepper.

Divide mixture evenly among 12 greased muffin cups. Sprinkle with remaining 1/4 cup cheese and fresh chives.

Bake at 375 degrees for 20 minutes or until centers are set and muffins are beginning to turn golden.

We thank lemontreedwelling.com for this recipe.

Have you tried this recipe? Tell us how it turned out!

Posted on February 8, 2019

Asian Mandarin Pork Tortillas

Produce manager EJ shows off her stock of mandarin oranges.

1 Tbsp. vegetable oil
1 lb pork chops, bone removed, cut into thin strips
½ cup teriyaki or organic soy sauce
3 garlic cloves, minced
1 tsp. onion powder
4 eight-inch flour tortillas
2 cups shredded Romaine lettuce
3 mandarin oranges, peeled & separated
1 bunch green onions, finely chopped

In skillet, heat oil, add pork and cook 4-5 minutes, stirring constantly. Add teriyaki sauce, garlic and onion powder, cook 3 minutes longer.

Place 2/3 cup pork mixture down center of each tortilla. Top with lettuce, oranges and onion. Fold tortilla over filling, turn up top and bottom and roll the rest to close. Serve with remaining pan sauce drizzled over top.

Have you tried this recipe? Tell us how it turned out!

Posted on December 5, 2018

Delicata Savoy Bake

honeyboat delicata squash 2 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.

Have you tried this recipe? Tell us how it turned out!

Posted on November 21, 2018

Nash’s Pork Chops

Pork Chop and Friends Above are the ingredients for Nash and Patty’s dinner yesterday evening. It took only 1/2 hour to prepare, was almost entirely local, and tasted delicious. First we preheated the oven to 350°F. In went the small potatoes to start baking. The pork chops were seasoned with garlic salt and pepper, and browned in a skillet in Nash’s camelina oil for 3 minutes per side. Then they were transferred to an oven-proof pan and put in the oven for exactly 10 minutes. Meanwhile, we splashed a little Olympic Cellars Working Girl white wine in the skillet, and put in some chopped leeks to soften and flavor the wine. Then we added the kale and covered it to simmer. The purple sprouting broccoli went into a steamer.

After 10 minutes in the oven, the pork chops came out to sit for 10 minutes. By the end of that, the broccoli and kale were done, as were the small potatoes. We put the white wine bottle on the table, along with a little Alpenfire vinegar to sprinkle on the veggies, and voila! A tasty, local meal, that’s healthy and easy to prepare. Everything but the potatoes, salt and pepper came from the Olympic Peninsula. We are so lucky to live in a place where that is possible.

Have you tried this recipe? Tell us how it turned out!

Posted on March 2, 2018

English Bacon, Leek, and Potato Soup

Leeks add wonderful flavor to soup.

2 Tbsp. butter or ghee
2 medium leeks, white and light-green parts, sliced thin
1 Tbsp. fresh thyme leaves
1 lb. English-style bacon, chopped
3 carrots, peeled and chopped
4 medium potatoes, peeled and chopped into ½-inch pieces
1½ quarts chicken bone broth
2 Tbsp. chopped chives

Melt the butter in a heavy stock pot over medium. When it foams and froths, toss in the sliced leeks (save the rest of the leeks for flavoring stock) and fry them in the butter until they soften and become translucent. Stir in thyme and bacon, and continue cooking until the bacon renders its fat and is cooked through, about 6 minutes.

Dump the carrots and potatoes into the pot, stir in the broth and simmer, covered, until the vegetables become tender in the heat of the soup, about 40 minutes.

Ladle the soup into bowls, top with chopped chives and serve.

We thank nourishedkitchen.com for this recipe.

Have you tried this recipe? Tell us how it turned out!

Posted on January 17, 2018

Creamy Brussels Bake

Brussels are BACK!

3 Tbsp. butter
2 small shallots, minced
2 lb. Brussels sprouts, halved
Salt
1/2 tsp. cayenne pepper
3/4 cup heavy cream
1/2 cup grated sharp white cheddar
1/2 cup Gruyère
1/2 cup cooked bacon crumbles

Preheat oven to 375°F. In a large oven-safe skillet over medium heat, melt butter. Add shallots and Brussels sprouts and season with salt and cayenne. Cook, stirring occasionally, until tender, about 10 minutes.

Remove from heat and drizzle with cream, then top with cheddar, Gruyère, and bacon. Bake until heated through and cheese is bubbly, 12 to 15 minutes. (If your cheese won’t brown, heat under the broiler, 1 minute.)

We thank delish.com for this recipe.

Have you tried this recipe? Tell us how it turned out!

Posted on October 16, 2017

Potatoes Au Gratin with Fennel & Bacon

What can you do with fennel? Add bacon!

1 lb sliced bacon
5 Tbsp. butter
5 Tbsp. Nash’s soft white flour
3.5 cups milk
½ tsp. white pepper
Salt and black pepper to taste
1 pinch ground nutmeg
2.5 cups shredded Cheddar cheese
2 lb. yellow potatoes, thinly sliced
1 fennel bulb, trimmed and diced
7 leaves fresh basil, or 1 Tbsp. dried

Preheat the oven to 325° F. Fry bacon in a large skillet until browned. Drain on paper towels. Chop or crumble, and set aside.

Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth and starting to bubble. Gradually whisk in milk while stirring constantly so that no lumps form. Cook and stir over medium heat until thickened, about 5 minutes. Season with white pepper, salt, pepper and nutmeg. Remove from the heat and stir in the cheese until smooth, adding a handful at a time. Set aside.

Use 1/3 of the potatoes to make a layer in the bottom of a greased 9×13 inch baking dish. Top with 1/3 of the fennel, 1/3 of the bacon and 1/3 of the basil. Pour about 1/3 of the cheese sauce over everything. Repeat layers two more times or until you run out of room. Cover the dish. Bake in the preheated oven for 1 1/2 hours. Remove the cover during the last 30 minutes to allow the top to brown if desired.

We thank AllRecipes.com for this recipe.

Have you tried this recipe? Tell us how it turned out!

Posted on September 28, 2017

Savoy Cabbage Raab and Pork

Savoy cabbage raab in its full glory.

3-4 slices bacon or pork belly, cut into small pieces
4 cloves garlic, chopped
2 bunches Savoy cabbage raab, washed and ends trimmed
1 Tbsp. olive oil
1/8 tsp. cayenne (optional)
Whole grains or brown rice (optional)

Saute bacon or pork belly with garlic in a frying pan until the bacon starts to brown. Remove and set aside.

Cut raab (stalk, leaves, florets and all) into one-inch pieces. Add olive oil to the pork drippings and saute raab until it starts to wilt. Cover and let it cook for a few minutes more until tender.

Remove from heat and stir in pork and garlic. Add salt and pepper to taste and a little cayenne if you like a bit of a kick. This tastes great on a bed of brown rice or on cooked whole grain, like triticale or rye berries.

Have you tried this recipe? Tell us how it turned out!

Posted on April 20, 2017

Swiss Chard and Bacon Pasta

Ah, the vibrant beauty of chard.

1 pound linguine
12 ounces bacon, cut crosswise into 1/2-inch slices
1 large red onion, halved, sliced (about 6 cups)
2 large bunches Swiss chard, stemmed, chopped (about 12 cups)
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
2/3 cup grated Parmesan cheese

Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.

Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes. Let cool on paper towels. Drain all but 2 tablespoons bacon drippings from skillet. Add onions to drippings and sauté over medium-high heat until softened, about 7 minutes. Add Swiss chard and sprinkle with salt and pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes. Sprinkle vinegar over and cook 1 minute more.

Add linguine and oil to sauce in pot and toss to coat. Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt and pepper.

Have you tried this recipe? Tell us how it turned out!

Posted on June 30, 2016

Hoisin-Glazed Pork Chops

Hoisin sauce can be made 4 days ahead; cover and chill. Thin with water if needed before using. Pork can be marinated 1 day ahead; keep chilled.

Makes 4 servings.

2 tablespoons vegetable oil
3 cloves garlic, finely chopped
1/3 cup soy sauce
3 tablespoons honey
2 tablespoons distilled white vinegar
2 tablespoons tahini
2 teaspoons Sriracha
Kosher salt
Freshly ground pepper
2 x 1 1/2″-thick bone-in pork rib chops (about 1 pound each), patted dry

Heat oil in a medium saucepan over medium heat. Cook garlic, stirring often, until golden brown, about 2 minutes. Add soy sauce, honey, vinegar, tahini, and Sriracha and whisk until smooth. Cook, whisking occasionally, until mixture is thick and smooth, about 5 minutes. Season hoisin sauce with salt and pepper; let cool.

Season pork chops all over with salt and pepper. Place in a large resealable plastic bag and add half of hoisin sauce (reserve remaining sauce). Seal bag, pressing out air, and turn to coat pork. Chill at least 30 minutes. Set remaining sauce aside.

Preheat a large skillet, preferably cast iron, or grill pan over medium heat. Remove pork from bag, shaking off excess marinade. Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute, then turn again. Continue to cook, turning about every minute, until chops are deep golden brown and charred in spots and an instant-read thermometer inserted into the thickest part registers 135 degrees, 15-18 minutes. (Cooking time will depend on thickness of the chops.) Transfer to a cutting board and let rest at least 10 minutes. (Pork will come to 145 degrees as it sits.) Serve with reserved hoisin sauce spooned over.

We thank the March 2016 issue of Bon Appetit for this recipe.

Have you tried this recipe? Tell us how it turned out!

Posted on May 11, 2016