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

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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Napa Cabbage & Quinoa Salad

Napa cabbage

Napa cabbage is excellent for salads because of its crisp, lacy texture.

1 cup fresh basil
1/2 cup walnut pieces
1/2 lemon, juiced
1 tablespoon apple cider vinegar
1 tablespoon raw honey
1/2 cup extra-virgin olive oil
1 head Napa cabbage
1 cup spinach, roughly chopped
1 carrot, grated
1-1/2 cup quinoa, cooked and cooled

In a blender, mix basil, walnuts, lemon juice, vinegar, honey and oil until smooth. In a separate bowl, combine cabbage, spinach, carrot, and quinoa. Pour dressing into salad mix and toss until evenly distributed.

We thank Chef Annie McHale of Port Angeles for this recipe.

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Grilled golden beets with brown butter vinaigrette on greens

Golden beets, bunched

Imagine the brilliant colors in this salad: sunny oranges and reds from the beets, toasty golden brown of the butter, and rich greens of the lettuces. Beautiful!

1 bunch golden beets (or any other beets), washed and cut into 1-inch slices
(Keep the tops; cut and reserve for salad)
1/2 cup olive oil
2 tablespoons smoked Hungarian or sweet paprika
1 tablespoon ground fennel
1 tablespoon ground coriander
2 cloves garlic, minced
4 sprigs thyme or 2 tablespoons ground thyme
4 tablespoons unsalted butter
2 tablespoons sherry vinegar or vine vinegar
1 tablespoon water
1 bunch spinach
1 bunch reserved beet tops
1 bunch red leaf lettuce
1 bunch arugula
1 bunch romaine lettuce
1 bunch Italian parsley

In a bowl, combine olive oil, paprika, fennel, coriander, garlic and thyme. Add beets and let marinate for 2 hours.

Preheat a grill pan. Remove the beets from the bowl and sprinkle with salt and pepper. Grill on medium heat for 10 minutes until they turn brown, then transfer to a bowl. Meanwhile cook butter until it turns brown and starts to have a nutty smell (about 5-10 minutes). Add the sherry or vine vinegar and water. Mix well and season with salt and pepper. Add the vinaigrette to the beets and serve it on the bed of greens.

Greens
Chop the spinach, beet tops, red leaf lettuce, arugula, romaine, and parsley into bite-sized pieces and combine in a bowl. Put a serving of greens on each plate and top with grilled browned buttered beets.

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Farm-Fresh Baby Quiches with Quinoa Crust

Spinach in the field

Awww, baby quiches are so cute!

6 large fresh eggs
1/4 cup jack cheese
1/4 cup feta cheese
1/2 bunch spinach, steamed and well-drained
1/4 cup heavy cream
1 cup quinoa, cooked in 2 cups water with a little butter and salt and pepper

After the quinoa has cooled down, press it into greased or lined muffin tins. Blend eggs until foamy. Add all other ingredients until well incorporated. Spoon egg mixture into muffin cups just to the brim. Bake in a medium oven for 20 minutes or until puffed up and fully cooked.

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Spinach-Strawberry Salad

A bucket of strawberries in the field

Strawberry season means strawberries go in every meal — and they lend this spinach salad a deliciously sweet note.

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce or Bragg’s Liquid Aminos
1 tablespoon minced onion
10 ounces fresh spinach—rinsed, dried and torn into bite-size pieces
1 quart strawberries—cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

In a bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce or Bragg’s and onion. Cover, and chill for one hour.

Spinach in the fieldIn a large salad bowl, combine the spinach, strawberries and almonds.

Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

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Vegetarian Lasagna

radishes with greens

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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Meat Lasagna

Spinach in the field

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

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

Nash’s spinach goes quite well with Nash’s pork sausage for a lovely 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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Qorma (Afghan Spinach Dish)

Bunched spinach

Our first spinach harvest of the season is here! Spotlight these crisp and tender greens in this spinach-centered side dish.

3 tablespoons olive oil
1/2 cup green onions (white and green parts), chopped
2 pounds fresh spinach, chopped
2 tablespoons water
1/2 tablespoon dried dill
1 teaspoon ground coriander
1/4 cup chopped cilantro
Salt and freshly ground pepper
1 tablespoon lemon juice

In a large, deep pan heat the oil over medium-high and sauté the onions until tender, about 3 minutes. Add spinach and cook covered on medium heat, stirring regularly until wilted, about 3-4 minutes. Add a few tablespoons of water to pan and remaining ingredients except lemon juice.

Stir thoroughly and cook for 5-10 more minutes until the liquid has decreased, keeping an eye on the pot so it doesn’t dry out. If you’re going for satiny smooth, add more water or stock and continue to cook for an additional 5-10 minutes. Otherwise, season to taste with salt, pepper and lemon juice.

Serve as a side or over rice.

We thank Full Circle Farms for this recipe.

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Triticale Berries with Basil Oil and Seasonal Greens Stir Fry

Triticale Berries
Rinse berries well and soak overnight. Drain and simmer in water for 1 hour.

Basil

Imagine the aroma in our basil greenhouses — and imagine that same lovely scent in your own kitchen.

Basil Oil
1 1/2 cups (packed) fresh basil leaves
3/4 cup olive oil

Blanch basil in boiling water for 10 seconds. Drain and rinse under cold water. Pat basil dry with paper towels. Transfer to blender, add oil and puree until smooth. Transfer to small bowl and season with salt and pepper. Cover and chill. Can be made up to 3 days ahead. Let stand at room temperature for 30 minutes before using.

Seasonal greens
1 bunch garlic scapes
1 bunch chopped rainbow chard
1 bunch spinach
1 bunch baby dill
1 1/2 pounds fava beans, husked and blanched
2 tablespoons oil
Splash apple cider vinegar or other vinegar

In a medium skillet, saute garlic scapes and 1 cup cooked triticale berries in 2 tablespoons oil. Once berries start to turn golden brown, add fava beans, rainbow chard, baby dill and spinach. Cook for about 10 minutes, stirring frequently. Once the greens cook down, add a splash of vinegar. Take off stove, plate up, and drizzle with basil oil.

For a more meaty option, serve with Nash’s spicy Italian sausage, made into patties and pan fried. Makes a great sweet and spicy combo!

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