Mother’s Day Quiche with Leeks and Bacon


Farm-fresh pastured eggs make this Mother’s Day treat eggstra special!

2 cups Nash’s soft white flour
2/3 cup butter, chilled, chopped
1 egg yolk

1 1/2 tablespoons butter
1 large leek, cleaned and thinly sliced
6 1/2 ounces rindless bacon, chopped
2 tablespoons chopped fresh flat-leaf parsley leaves
1/2 cup grated cheese
4 Nash’s eggs
1/2 cup milk

Combine flour and butter with a fork or in a food processor until mixture resembles fine breadcrumbs. Add 2 tablespoons chilled water and egg yolk. Process until dough just comes together. Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.

Melt butter in a frying pan over medium-low heat. Add leek and bacon. Cook, stirring occasionally, for 10-12 minutes or until leek is soft. Remove from heat and stir in parsley. Let cool. Preheat oven to 350 F. Grease a standard glass or ceramic pie dish.

Roll out pastry between 2 sheets of baking paper to form a 12 inch circle. Line base and side of prepared dish with pastry, trimming excess. Place dish on a baking tray. Line pastry with baking paper. Fill with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove baking paper and rice or weights. Bake for 10 minutes or until pastry is golden brown. Cool for 5 minutes.

Spoon leek mixture into pastry. Top with cheese. Whisk eggs and milk together in a separate bowl, and season with salt and pepper. Pour over leek mixture. Bake for 30 minutes or until top is golden brown. HAPPY MOTHER’S DAY!

Recipe adapted by Virginia Newman from

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Potato Soup with Bacon and Asparagus

4 slices thickly cut bacon
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon salt
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
3 pounds potatoes, peeled and quartered
2 cups low-fat milk
1 teaspoon ground black pepper
1/4 cup chopped fresh chives (optional)

Place bacon slices into a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a plate lined with paper towels to drain.

Stir onion, garlic, and salt into the hot skillet and cook and stir until fragrant, 2 to 3 minutes. Remove from heat.

Bring a large saucepan of water to a boil and stir in the asparagus; reduce heat to medium-low and simmer until asparagus are softened but still bright green, 5 to 8 minutes. Drain asparagus and set aside.

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes; drain.

Transfer cooked potatoes to a soup pot and mash them with a potato masher, leaving some potato chunks for texture.

Pour milk into a microwave-safe bowl and heat on high until the milk is hot, 1 to 3 minutes; stir milk occasionally as it heats. Pour hot milk into the potatoes and stir to combine.

Place soup over medium-low heat. Crumble bacon slices and stir bacon and the onion mixture into the soup; heat to a simmer and cook, stirring often, until soup thickens, 5 to 10 minutes. Sprinkle soup with chives to serve.

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Rutabaga Saute


Enjoy the sweetness of these lovely rutabagas!

1 tablespoon butter
1 medium leek, sliced fine
2-3 mushrooms, chopped
1 medium rutabaga, grated
1/2 pound ground meat (Nash’s pork or Clark’s beef)
1/2 cup broth or stock of any kind
1 small package Itsy-Bitsy Greens, any kind
1/2 teaspoon salt and pepper to taste
1/2 teaspoon paprika
1/2 cup grated cheese, any kind

Sauté the leek in the butter until it starts to soften, 3 minutes. Add the ground meat and sauté until cooked through. Add mushrooms, rutabaga, salt, pepper, paprika and broth. Continue cooking, stirring occasionally, for about 10-15 minutes. Towards the end, toss on the greens and cover to wilt. You could also add about 1 cup of any leafy green, chopped fine; just add it when you add the broth to cook through. At the end, sprinkle the cheese on top, cover and wait a couple of minutes for it to melt. Voila!

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Pasta with Garlicky Kale Raab, Sun-Dried Tomatoes and Nash’s Sweet Italian Sausage

lacinato kale raab

If you don’t already have a favorite kale raab, try lacinato kale raab. It’s tender and has lovely miniature lacinato leaves, complete with the bumpy texture that is distinctively lacinato.

1 bunch kale raab
3 tablespoons olive oil
1 tablespoons butter
1 large shallot
4 large cloves garlic
1/2 pound Nash’s Sweet Italian Sausage
1/2 pound shiitake mushrooms
1/4 cup sun-dried tomatoes
1/2 pound pasta, any type — or try quinoa or couscous!
Pinch hot pepper flakes
Sea salt and/or white pepper to taste
Romano or parmesan cheese

Wash kale raab. Cut shallot and garlic cloves into thin slices. Heat olive oil and butter in a larger skillet over medium-high heat. Add garlic and shallots. Add sausage. Sauté until cooked through.

Add sun-dried tomatoes, a bit of butter with shiitake mushrooms and hot pepper flakes. Sauté a couple minutes more, until hot and slightly softened.

Bring a large pot of salted water to a boil. Add pasta and, five minutes before its cooking time is up, add the kale raab. It will seem like too much for the water, but the raab will wilt and cook alongside the pasta. Before draining the pasta and raab, save a small amount of the pasta water and add this to the sausage mixture, scrapping up brown bits from the bottom of the pan. Mix in pasta and raab, drizzle with olive oil and toss to coat until creamy. Sprinkle with grated cheese and enjoy!

We thank Amy Borg for this recipe.

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Sausage Bean Pasta Ragout

2 tablespoons olive oil
1 large onion, diced
4 garlic cloves, minced
1 pound Nash’s ground pork sausage
2 14-ounce cans diced tomatoes in juice
6 cups chicken or vegetable broth
2 cups cooked beans (kidney, pinto, black)
4 teaspoons dried basil, or 1 cup fresh
3 teaspoons oregano
Crushed red pepper, to taste
1/2 cup macaroni
2 cups fresh greens (kale/chard/spinach/arugula/cabbage)
1/3 cup grated romano cheese
Salt and pepper to taste
Optional: grated beets, carrot, and turnips

Heat oil in heavy large pot over medium-high heat. Add onion and garlic and sauté 6 minutes. Add sausage and sauté until brown, breaking up meat with back of fork, about 5 minutes. Add tomatoes with juice, broth, beans, basil, oregano, and dried crushed red pepper. (Optional: add grated beets, carrot, and turnips too!) Simmer 15 minutes to blend flavors, stirring occasionally. Add pasta and cook until tender but still firm to bite, about 15 more minutes. Add greens and cook just until wilted, stirring occasionally, about 4 minutes. Mix in 1/3 cup cheese and more fresh basil, if you have some. Season ragout with salt and pepper; ladle into bowls. Serve, passing additional cheese separately.

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Easy Roasted Cabbage with Bacon

green cabbages

Possibly the easiest possible way to make cabbage (besides munching on it raw) is to roast it with oil and salt & pepper. Add bacon for a hearty flavor.

Serves 4

1 large head green cabbage, outer leaves removed
Olive oil
Kosher salt and freshly ground black pepper
4 slices thick bacon

Heat the oven to 450°F. Cut the cabbage into quarters and slice the bottom of each quarter at an angle to remove the stem core. Cut each quarter in half again so you have eight wedges. Lay these down on a large roasting pan or baking sheet and drizzle lightly with olive oil. Sprinkle generously with salt and pepper.

Cut each slice of bacon into small strips and lay on top of the cabbage.

Roast for 30 minutes, flipping the cabbage wedges once halfway through. If the edges aren’t browned enough for your taste after 30 minutes, put them back in for five-minute increments until they are.

Serve immediately; the wedges cool down fast.

We thank the kitchn for this recipe.

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Kia’s Biscuits & Gravy

1 1/2 cups Nash’s soft white wheat flour
1 1/2 cups Nash’s red wheat wheat flour
2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 stick (3/4 cup) cold/frozen butter, grated
1 1/4 cup buttermilk or raw milk

Preheat oven to 400° F. Put flour, baking powder and salt into a bowl, add grated butter and mix thoroughly with your fingers. Drizzle in the milk and incorporate it with a wooden spoon, until dough just comes together and is no longer crumbly. Drop in clumps on baking sheets, and bake for 15-17 minutes, or until golden brown.

Sausage Gravy
1 pound Nash’s breakfast sausage
1/3 cup white or red wheat flour
4 cups whole milk
1/2 teaspoon salt
1 1/2 teaspoons black pepper

With your finger, tear small pieces of sausage and put them in a single layer in a large heavy skillet. Brown over medium-high heat until no longer pink. Reduce heat to medium-low. Sprinkle in half the flour and stir so that the sausage soaks it all up, then add a little more until just before the sausage looks too dry. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.

Cook the gravy, stirring frequently, until it thickens, about 10-12 minutes. Sprinkle in salt and pepper and continue cooking until thickened. If it gets too thick too soon, add 1/2 cup milk or more. Taste and adjust seasonings. Spoon sausage gravy over warm biscuits and serve immediately!

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Cabbage Roll Casserole

1 pounds ground pork
1/2 cup chopped onion
1 (14 ounce) can tomato sauce
1 head cabbage, chopped
1/2 cup uncooked brown rice
1/2 teaspoon salt
1 1/2 – 2 cups broth (veggie or chicken)

Preheat oven to 350 degrees F. In a large skillet, brown pork in oil over medium-high heat until redness is gone. Drain off fat. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9×13-inch baking dish. Pour 1 1/2 cups broth over meat mixture and bake, covered, for 1 hour. Stir, add more broth if necessary, replace cover, and bake for another 30 minutes. Serves 6.

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Collards Sauté

collard greens

Here’s a classic collards recipe. Try using Nash’s super-tasty pastured-pork bacon, or find an organic pork producer in your area.

1 tablespoon olive oil
3 slices bacon
1 large Walla Walla onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into bite-sized pieces

Heat oil in a large pot over medium heat. Add bacon and cook until crisp. Crumble it and add onion. Cook until tender. Add garlic and continue cooking until fragrant. Add collard greens and sauté until just wilting.

Pour in chicken broth, add salt, pepper and pepper flakes, and reduce heat to low. Cover and simmer 30 minutes until greens are tender.

We thank for this recipe.

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Roasted Pepper and Onion Wrap

Walla Walla onions

Walla Walla onions, oh so sweet!

5 cups Walla Walla onion, thinly sliced
5 cups pepper strips
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
Ground black pepper to taste
1 1/2 cups cooked chicken pieces, sliced tofu or browned Nash’s ground pork
1 1/2 cups grated feta, mozzarella, provolone, or cheddar cheese
8 large organic tortillas

Preheat oven to 450° and oil a baking tray. Place the onions, peppers, garlic, oil, oregano, salt and black pepper in a large bowl and toss together to coat evenly. Spread on the baking sheet. Bake for 10 minutes and briefly stir. Bake another 10 minutes and stir again. Continue for another 5-10 minutes until the veggies are tender and starting to brown. Transfer to a bowl and mix in the chicken/tofu/pork and cheese.

Warm the tortillas and place a cup of the filling on one half of each, then roll up the wraps and serve immediately. Add toppings like salsa, sliced avocado and a dollop of plain yogurt.

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