Garlicky Spinach Salad with Pine Nuts and Raisins

Spinach in the field

It’s finally SPINACH time again! Hooray!

1 bunch Nash’s spinach, rinsed and drained
1/3 cup pine nuts
3 cloves garlic
1/2 anchovy filet (about 1/4 cup anchovy paste)
Pinch of salt, pepper, red pepper flakes
1 Tbsp. + 1 tsp. vinegar or lemon juice
1/4 cup oil
3 Tbsp. vinegar
1/3 cup raisins

In a small skillet over medium heat, toast pine nuts, shaking pan and stirring often, until they are barely golden and fragrant, about 3 minutes. Pour onto a plate to cool.

Using a mortar and pestle, mash garlic, anchovy, a pinch of salt and red pepper flakes into a paste. Transfer to a small bowl. Whisk in vinegar, then slowly whisk in oil.

Chiffonade the spinach by stacking the leaves, rolling them tightly, and slicing them perpendicular to the roll. This gives long, thin strips of spinach.

Place spinach in a large bowl; add vinaigrette until just covered and toss well to combine. Add pine nuts and raisins. Toss once more and serve. 2 to 4 servings.

Recipe adapted from nytimes.com.

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Fresh Radish and Greens Salad

mixed radishes

A rainbow of radishes!

Dressing
1 tablespoon lime juice
2 tablespoons orange juice
1 tablespoon white balsamic vinegar (or red wine vinegar)
3 tablespoons walnut or olive oil
1 teaspoon Dijon mustard
1/4 teaspoon pepper
Dash of salt

Greens
4 cups mixed greens (you can substitute spinach)
1 cup thinly sliced red radishes (about 2 bunches)
1 large apple, quartered, cut into julienne strips
1/2 cup cucumber cut into julienne strips
1/2 cup shredded carrots
1/4 cup coarsely chopped walnuts, toasted
1/4 cup feta cheese

Place dressing ingredients in a large bowl, whisk together, and set aside. Combine greens, sliced radishes, apple strips, shredded carrots, and cucumber strips in a large salad bowl. Toss salad with 3/4 of dressing (add all dressing if necessary) and place on four plates. Garnish each plate with walnuts and feta cheese.

Recipe adapted from WebMD.com.

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Spinach Salad with Pickled Onions and Fresh Strawberries

Strawberries in pints without hulls

They’re here, they’re here! It’s STRAWBERRY season at last!

Dressing
1 red onion, sliced thinly
Red wine vinegar
Pinch of salt, plus more to taste
Pinch of sugar

Salad
2 bunches Nash’s spinach, stems removed and cut into 1/2-inch ribbons
Juice of 1 lemon
1 clove garlic, minced
3 tablespoons extra-virgin olive oil
Salt and fresh black pepper, to taste
Handful of fresh sliced strawberries
Toasted sunflower or pumpkin seeds (optional)

In a bowl, place the red onion slices and cover with the vinegar. Add the salt and sugar and toss. Leave for 30 minutes in the refrigerator, covered. This step can be prepared up to one week ahead of time.

Place the spinach in a large serving bowl. In a separate bowl, mix together the dressing ingredients. Whisk together until fully incorporated and pour over the greens (pour in 3/4 of the dressing and then toss, and then add the rest if needed).

After that time, add about half of the pickled red onions (the rest will stay for beyond 1 week in the fridge) and the sliced fresh strawberries. Serve immediately with extra fresh pepper, if desired, or sprinkle with toasted sunflower or pumpkin seeds.

We thank Virginia Newman for this original recipe.

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Nash’s greens with creamy horseradish dressing

Bucking horse

I’m not sue what horses have to do with horseradish, but it will give you meal quite a kick!

1 bunch lettuce
1 bunch arugula
1 bunch spinach
1/4 cup strawberries, cleaned and sliced thinly

Clean the greens and chop to your liking. Place in a bowl, add the berries and top with dressing.

Dressing
2 tablespoons minced, peeled, fresh ginger
1 tablespoon white balsamic vinegar
1 bunch Nash’s garlic scapes, minced
1 tablespoon mayonnaise
1 1/2 teaspoon Dijon mustard
1 teaspoon soy sauce
1 teaspoon maple syrup or honey
1/4 cup grape seed oil
2 teaspoons minced peeled fresh horseradish

In a blender combine all the ingredients except for grape seed oil. With the blender
running on low, add grape seed oil until it all starts to emulsify. For more of a kick add more horseradish.

We thank Nash’s Farm Chef Karolina Tracz for this recipe.

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Italian Sausage Soup

Brescia Italy

This hearty soup will warm you with thoughts of beautiful Italy.

1 pound Italian-spiced pork sausage
1 clove garlic, minced
3 1/2 cups vegetable broth
2 cups stewed tomatoes
1 cup sliced carrots
2 cups great Northern beans with cooking liquid
2 small zucchini, cubed
2 cups spinach, packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.

Remove from heat and add spinach. Replace lid, allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

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Garlic-Spinach-Yogurt Dip

garlic scapes, bunched

Garlic scapes may look wild, but they have a pleasantly tame garlic flavor.

Use as a dip for veggies or strawberries, or use the dip to top baked potatoes. As a dressing it’s excellent on any salad, but really good with a salad made from lettuce, spinach, strawberries, Walla Walla onions, and pecans.

1 cup oil
2 tablespoon cider vinegar
1 teaspoon honey
5-6 leaves spinach
4 tablespoons fresh chopped parsley
5-6 large fresh basil leaves
1/2 teaspoon salt
2 garlic scapes, chopped
1 cup nonfat Greek or plain yogurt
For pourable dressing, add a small amount of buttermilk to thin.

Blend all ingredients except yogurt for about a minute. Add yogurt and give it a brief blending. Chill about an hour. Keeps for about a week in refrigerator in closed container.

We thank Pam Maurides for this great recipe.

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Spinach Feta Brown Rice Bowl

Spinach in the field

Here comes the spinach!

Here is a nice easy spring dish and a great way to get spinach in for lunch or dinner. Try substituting Nash’s wheat berries for the brown rice for a more local option. Soak it overnight, drain, and then follow the directions below.

2 tablespoons olive oil (divided)
1 cup plain brown rice or Nash’s wheat berries
1 onion or 1 bunch spring onions
1 large bunch of spinach
1 bunch or large handful fresh dill
Salt
2-4 ounces feta cheese, diced

Heat 1 tablespoon olive oil in saucepan over medium flame. Stir in rice (or pre-soaked grain) and heat gently, stirring often, about 1 minute. Add 2 1/8 cups water to the pan. Bring to a boil, reduce heat to low, cover pan, and cook for 45 minutes.

While rice cooks, heat remaining olive oil in a large skillet over medium flame. Add onions and cook, stirring occasionally, until translucent. Stir in chopped spinach, dill, and a little salt and cook, stirring occasionally, until spinach is just wilted (about 1-2 minutes). Stir feta and spinach into the cooked rice. Adjust salt if necessary.

Recipe adapted from From Asparagus to Zucchini, published by the Madison Area Community Supported Agriculture Coalition.

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Wilted Spinach Salad with Asparagus

Asparagus

Don’t despair — eat asparagus!

6 cups fresh spinach leaves, washed, dried, and chilled
1 pound asparagus stalks, washed and trimmed
3 tablespoons good-quality balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons minced red onion
1 clove garlic, minced
1/4 teaspoon freshly-ground pepper
1 hard-cooked egg, chopped

Remove stems and veins from spinach leaves and tear into bite-sized pieces; place spinach on individual serving plates.

Blanch the asparagus in lightly salted boiling water for approximately 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain and dry well; set aside.

In a large frying pan over medium heat, whisk together balsamic vinegar, olive oil, red onion, garlic, and pepper; heat mixture until hot, stirring occasionally. Add cooked asparagus spears to dressing mixture, tossing to coat and reheat.

Remove from heat. Place asparagus spears over the top of the spinach. Pour warm dressing over asparagus and spinach. Sprinkle with chopped egg and serve immediately. Makes 6 to 8 servings.

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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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Warm Quinoa Salad with Cilantro and Kidney Beans

quinoa plant

Ever wondered what a quinoa plant looks like? We eat the seeds that grow in pyrimid-shaped heads.

1 tablespoon extra-virgin olive oil
1 medium-large red onion, coarsely chopped
1 red bell pepper, cored, seeded, and diced
1 yellow bell pepper, cored, seeded, and diced
1 cup dry white quinoa
1 1/2 teaspoons smoked paprika
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt or more to taste
1 1/2 cup of vegetable or chicken broth (water can be substituted)
1 cup dried kidney beans, soaked overnight, rinsed well and pre-cooked
1/2 cup fresh cilantro
4 cups spinach
1/4 cup crumbled feta cheese
Lime for garnish

In a medium saucepan, heat the oil on medium heat. Add the onion and bell peppers. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the quinoa, paprika, cumin, chili powder, and salt; stir to combine. Add 1 1/2 cups broth or water and increase the heat to high. Bring to a boil. Cover and reduce the heat to medium low. Simmer, covered, until the quinoa is almost soft and most of the water is absorbed, about 15 minutes. Add the beans and half the cilantro; cook until they are heated through, uncovered, and no water remains, about 3-4 minutes. Serve on a bed of spinach and scatter the feta and remaining cilantro on top. Garnish with lime wedges. Serves 6.

Recipe adapted from
50 Best Plants on the Planet: The Most Nutrient-Dense Fruits and Vegetables, in 150 Delicious Recipes by Cathy Thomas.

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