Raw Cucumber Tomato Salad

cucumber slices

Are you as cool as this?

2 Tbsp. fresh lemon juice
1 Tbsp. extra-virgin olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 cup coarsely chopped flat-leaf parsley leaves
1 Tbsp. dill
3 green onions, thinly sliced
2 cups coarsely chopped or sliced cucumber
½ cup cherry tomatoes (sliced in half)
2 Tbsp. pine nuts or walnuts, toasted

Combine first 4 ingredients in a medium bowl, stirring with a whisk. Add parsley, dill, onions, cucumber, and tomatoes; toss gently. Sprinkle with nuts. Enjoy!

Original recipe by Virginia Newman

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Tomato & Carrot Salad

This is an easy-to-prepare fresh salad that combines what Nash’s carrots and a favorite summer fruit, tomatoes, for a deliciously satisfying summer salad. No cooking required!

Carrots bunched

They’re BAAAACK! It’s CARROT TIME!

3 cups mixed ripe large or cherry tomatoes
3 medium carrots, peeled and finely shredded or grated
1 bunch spring onions, trimmed and finely chopped
1 red chili, deseeded and finely chopped
¼ cup pumpkin seed
3 Tbsp. extra virgin olive oil
2 Tbsp. Balsamic vinegar

Chop the large tomatoes and halve the cherry ones into a large serving bowl. Add the carrots, spring onions, chili and pumpkin seeds, and toss together.

Mix the extra virgin olive oil with the balsamic, a pinch of salt and a good grinding of black pepper. Pour over the veggie mixture and toss together.

Recipe adapted from bbcgoodfood.com.

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Kori’s Lacinato Kale & Fennel

lacinato kale1 cup bow-tie pasta, cooked according to package
Olive oil
2 cups lacinato kale, rinsed and chopped into bite-size pieces
1 can (14 ounces) diced Italian-style tomatoes
2 teaspoons garlic, minced
1 fennel bulb, thinly-sliced
1 cup cherry tomatoes, halved
1 cup fresh shiitake mushrooms, diced
1 cup (8 ounces) thick bacon or pork belly, cubed
Grated Parmesan, for garnish

In small saucepot, boil water and cook the bow tie pasta according to package directions. Drain after cooking and set aside.

In separate saucepan, cook the bacon. Once cooked, set aside over paper towel to absorb grease until ready to add to dish.

In large saucepot, drizzle olive oil over med-high heat. Add minced garlic; sauté for about 2 minutes. Add lacinato kale and fennel; sauté about 5 minutes until softened.

Add Italian tomatoes, fresh tomatoes and shiitake mushrooms. Let simmer for about 5-10 minutes, or until everything is softened and cooked.

Add the pasta to the large saucepot to create a 50/50 mix of pasta and veggies. Drizzle olive oil.

Lastly, add the bacon. Let warm over stove for about 5-10 minutes before serving. Served with fresh Parmesan.

We thank Ocean Mist Farms for this recipe.

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Skillet Huevos Rancheros

Eggs1/2 onion, diced
Olive oil
Bell pepper, kale, zucchini, mushrooms (optional)
2 cloves garlic, minced
2 tomatoes, diced
2 cups cooked, rinsed beans (black beans, pinto, cannellini, or heirloom beans)
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon chipotle powder
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
2 tablespoons water
4 x 6-inch tortillas
4 eggs (1 per serving — you can add more if you want)
Cracked pepper

Optional:
1/2 cup crumbled cotija, queso fresco, feta or goat cheese (optional)
1 large avocado, sliced
1 lime, cut into wedges
2 tablespoons fresh cilantro, chopped
Hot sauce
Additional fresh diced tomatoes

Preheat oven to 400F. In a large pan over medium heat, sauté onion in a little olive oil until tender, about 5 minutes (if you are adding optional veggies, do it now, cooking until tender). Add garlic and sauté for a minute or two. Add half of the diced tomatoes (saving half for garnish) as well as the beans, spices, salt and water. Let simmer on medium low for a few minutes, stirring occasionally.

Brush large cast iron skillet with olive oil, coating the edges too. Lay tortillas down and brush tops of tortillas with oil.

Divide bean mixture, making little indentations with the back of a spoon for the eggs to rest in, so they stay in place. If using a large skillet, layer the tortillas so they come up the sides of the skillet a bit (you may need a couple extra), and spread all of the beans evenly over the tortillas, making indentations for the eggs.

Carefully break the eggs and place them in the indentations. Sprinkle eggs with salt and pepper and, if you want, crumbled cheese, and place in the hot oven.

Check after 10-12 minutes. Cook until egg whites are white and yolks are to your desired done-ness. Serve with avocado, lime, cilantro, hot sauce, and fresh tomatoes.

We thank Feastingathome.com for this recipe.

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Parmesan Polenta with Sausage Ragù

Cornmeal, different grinds

Both the polenta and the ragù can be made ahead of time, for a quick, easy, yet delicious weekday meal.

1/4 cup olive oil
1 pound Nash’s Italian sausage
1 red onion, minced
4 cloves garlic, minced
1 (28-ounce) can whole peeled tomatoes, crushed by hand
1 1/2 tablespoons balsamic vinegar
1/4 cup finely chopped basil leaves
Salt and freshly ground black pepper
1 teaspoon fine sea salt
1 1/4 cups Nash’s medium-grind cornmeal (use the coarse grind if you like a more rustic texture)
1/2 cup freshly grated Parmesan, plus more for garnish

Heat 2 tablespoons oil in a 4-quart saucepan over medium-high heat; add sausage and cook, breaking it into small pieces with a wooden spoon, until browned, 5 minutes. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic and cook 1 minute more. Add tomatoes and boil; simmer until thick, 20 minutes. Add basil, vinegar, salt and pepper to taste. Keep warm.

Meanwhile, bring sea salt and 5 cups water to a boil in a 4-quart saucepan. Slowly add cornmeal and cook, stirring constantly, and reduce heat to medium-low. Cover and cook, stirring occasionally, until thick and creamy, 8 minutes. Remove from heat and add remaining oil, Parmesan, and salt. Divide between bowls and top with ragù; garnish with more Parmesan. Serves 4.

We thank Saveur.com for this recipe.

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Kidney Bean Sloppy Joes

Kidney beans

We are rolling into picnic season, so we thought we’d offer a meatless version of this classic. It makes about 8 servings.

1 tablespoon olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 1/2 tablespoons chili powder
1 tablespoon tomato paste
1 tablespoon distilled white vinegar
1 teaspoon ground black pepper
3/4 cup dried Nash’s kidney beans, soaked for 12-24 hours, drained, and cooked
8 rolls of your choice

Heat olive oil in a large skillet over medium heat. Add onion, celery, carrot, and green pepper and sauté until tender. Stir in tomatoes, garlic, chili powder, tomato paste, vinegar, and pepper. Cover, reduce heat, and simmer 10 minutes.

Prepare cooked kidney beans by roughly chopping before adding to the skillet. Once added, cook for an additional 5 minutes.

Spoon bean mixture evenly into rolls of your choice and serve immediately. Enjoy this childhood classic!

Recipe adapted from allrecipes.com.

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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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Moroccan Pork

Moroccan arch

Preserved lemons give this recipe an authentically Moroccan flavor.

2 lemons
2 1/2 teaspoons extra-virgin olive oil, divided
2 teaspoons paprika, preferably Hungarian
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground ginger plus 1 pinch, divided
1 1/2 pounds pork loin, cubed
1 14-ounce can reduced-sodium chicken broth
1 cup butternut squash, diced (1/2-inch cubes)
1 cup carrots, sliced (1/2 inch thick)
1 cup canned chickpeas, rinsed
1/2 cup onion, chopped
1/2 cup diced tomatoes
2 tablespoons preserved lemon, chopped and rinsed (see note; optional)
1 tablespoon tomato paste
2 teaspoons minced garlic
1/4 teaspoon hot sauce, such as Tabasco
1 pinch ground cinnamon
1 pinch ground allspice

Zest and juice the lemon(s) to get 1 tablespoon zest and 2 tablespoons juice; reserve the zest. Combine the juice, 1/2 teaspoon oil, paprika, turmeric, coriander, cumin, pepper and 1/4 teaspoon ginger in a medium bowl. Add pork; stir to coat. Marinate in the refrigerator for 30 minutes or up to 4 hours.

Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the pork and cook, stirring, until no longer pink on the outside and beginning to brown, 2 to 3 minutes. Transfer the pork to a plate.

Add broth, squash, carrots, chickpeas, onion, tomatoes, preserved lemon (if using), tomato paste, garlic, hot sauce, cinnamon, allspice, the reserved lemon zest and the remaining pinch of ginger to the pan. Bring to a boil, stirring occasionally; reduce heat to a simmer and cook, stirring occasionally, until the vegetables are tender, 20 to 30 minutes. Stir in the pork, return to a simmer and cook, stirring, until the pork is just cooked through, 2 to 5 minutes more.

Note: Although entirely optional, preserved lemons make this ragu more authentic. A signature flavor in Moroccan dishes, lemons that are preserved in a salt-lemon juice mixture for at least 30 days have a salty, sweet taste and tender texture. Find them at specialty food stores or online at surlatable.com.

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Moroccan Winter Squash & Carrot Stew Over Quinoa

Butternut Squash

As the weather gets cooler, it’s time to warm up with hearty stews.

Time to hunker down and enjoy slower days and heartier meals. This vegetarian dinner is full of warm spices that will complement your winter evenings well. Makes 4 to 6 servings.

Stew
2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Pinch saffron
1 cup water
1 14-1/2-ounce can diced tomatoes, drained
2 tablespoons fresh lemon juice
3 cups (1/2 pound) butternut squash, peeled and cut into 1-inch cubes
2 cups carrots, peeled and cut into 3/4-inch cubes

Quinoa
1 cup quinoa
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
2 cups water
1/2 cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint, divided

Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and the rest of the spices. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

Rinse quinoa and drain. This step is not necessary but can reduce the bitter taste of quinoa. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over. Happy Winter!

Recipe adapted from epicurious.com.

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Lindsey’s Greek Salad

lindsey-cucumbers-smSalad
1 cucumber, peeled, seeded, coarsely chopped
1 lemon cucumber, coarsely chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
1 pint cherry tomatoes, halved
Half a red onion, sliced in rounds
1/2 pound feta cheese, cut in half-inch cubes
1/2 cup Kalamata olives, pitted

Dressing
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/2 cup olive oil

Place dressing ingredients in a jar and shake until mixed, then pour over prepared vegetables and stir. Set aside for 30 minutes to blend flavors before serving. Enjoy!

We thank Lindsey of our farm store for this tasty recipe.

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