Gluten Free Recipes

Beet Slaw

Sliced beets

Betalains are a class of phytonutrient found in beets that have been studied for their antioxidant, anti-inflammatory and detoxification support. These fragile plant compounds can be lost in the cooking process, so this recipe offers a way to eat beets while preserving the valuable betalains —raw!

Beets make a delicious and gorgeous slaw, a perfect side dish to a picnic as we welcome the spring weather.

8 medium beets, grated
1/4 cup cider vinegar
1 tablespoon Dijon mustard
Grated peel from one orange
2 tablespoons honey
1/2 cup olive oil
2 teaspoons caraway seeds

Depending on how juicy your beets are, you may want to squeeze with a paper towel to pull out moisture that will make the dressing too watery.

Vigorously whisk cider vinegar, Dijon mustard, grated orange peel and honey in small bowl. Gradually beat in oil. Pour 3/4 of the dressing over the beets and mix well.  Add the rest if needed. Add caraway seeds and toss. Season to taste with kosher salt and pepper.

Recipe adapted from www.thekitchn.com.

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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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Hominy

Painted Mountain Corn

This hominy has a satisfyingly chewy texture and really lets the flavor of the corn shine through.

Soak corn overnight. Rinse. Boil for 3 hours with sifted wood ash. (Clean ash from hardwood is best, but softwood ash works as well.) Use about 1/2 cup ash for 1 quart of corn.

Rinse and rinse and rinse until no more ash is in the corn. Fry with butter and salt. Enjoy!

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Kale Raab with Lemon and Butter

One bunch of green kale raab, against a background of Nash boxes

This simple recipe is a perfect side dish to any spring meal.

1 bunch kale raab, stalks and leaflets
1 tablespoon butter
Juice from half a lemon
Splash of white wine or sherry

Melt butter in a large sauté pan over medium-high heat. Cut the very ends off the raab and rinse well. Then, add the whole lot (still wet) to the pan. The kale should be moist enough for the sauté, but don’t hesitate to add a splash of water or chicken broth if the pan starts to dry. Sauté over medium-high heat for a few minutes, until the leaves wilt and the stems are fork tender.

Add the lemon juice and a splash of wine. Sauté the kale for a moment longer, and serve while still hot.

Recipe adapted from OutlawGarden.com.

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The Perfect Pork Chop

Preheat the oven to 350°F. Rub down the chops with salt, pepper, paprika, garlic, etc.

Heat up a skillet (cast iron, if possible) on medium-high with a little lard, oil, or butter. When ready, put chops on skillet for 2-3 minutes per side, until browned. Put the whole skillet in the oven for 10 minutes.

Remove from oven and let rest for 10 minutes. This is important to make the perfect pork chop!

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Hearty Vegetable and Red Lentil Soup

On some days, a bowl of warm soup can soothe your senses and bring comfort. This vegetable lentil soup recipe from Mercola.com reader Marina Korsakova-Kreyn does just that by providing a harmonious blend of different vegetables and spices for a mouthwatering experience.

3 cups red lentils
1 large onion
5 medium carrots
5 medium potatoes
1 large sweet potato
1 inch fresh ginger root
4 medium cloves of garlic
1 teaspoon curry powder
1 teaspoon turmeric
Salt, to taste
Cayenne pepper, to taste
1 tablespoon dry seaweed mix (optional)

Boil 3 quarts filtered water in an 8-quart pot. Add lentils. Add all vegetables (washed, uncut, and unpeeled) to the boiling water. Add ginger (peeled but uncut) and 3 cloves of garlic.

Add turmeric, curry powder, salt and cayenne pepper to taste. Cook vegetables, ginger and garlic until ready, about 30 minutes. Use a ladle to take them out on a big plate, and let them cool for about 20 minutes (while lentils continue simmering).

Blend cooled vegetables, ginger, and garlic in batches with generous amount of filtered water. Return to pot with now-cooked lentils and reheat. Add finely minced clove of garlic (add salt if needed).

Note: If using seaweed, reconstitute them in 2 cups of boiling water, let them cool, and then blend along with vegetables.

Prep and cook time: 2 hours
This recipe makes 20 servings.

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Fresh Nettle Tea

Nettles

Stinging nettle loses its sting when you steep it, steam it, saute it, or put it in your blender.

Finely chop four heaped teaspoons of fresh nettle. Boil four cups of filtered water and remove from the heat. Add the nettle to the water and steep for 20 minutes with the lid on. Drink hot or cold.

You can also tie up your bundles of fresh nettle to dry, and enjoy nettle tea all spring long. Use 1 teaspoon dry tea to ounces water to make a strong, invigorating cup.

Recipe courtesy of herbsandoilsworld.com.

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Shepherd’s Pie

This version of shepherd’s pie is quite reminiscent of the dish from Britain with a few small tweaks to make use of all the gorgeous produce we have as we move into spring.

1 tablespoon high heat oil
2 leeks, peeled and chopped
1 large carrot, chopped
1 pound ground beef or Nash’s ground pork
2 cloves garlic, diced
1 cup beef or chicken broth
1 tablespoon tomato paste
1 teaspoon chopped rosemary
1 tablespoon chopped Italian parsley
1 cup diced broccoli, broccolini, or Nash’s purple broccoli
2 pounds Nash’s huckleberry gold potatoes, cut into chunks
6 tablespoons unsalted butter
1/2 cup milk (any fat content — I prefer full fat, you can also sub yogurt here)
Kosher salt to taste

Preheat oven to 375°F. In a large sauté pan over medium-high heat, heat the oil, then add the leek, carrot, and meat. Cook until browned, 8 to 10 minutes. Throw the diced garlic and broccoli in after 5 minutes. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes. Pour the mixture into a 1 1/2-quart baking dish; set aside.

Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain. Mash the potatoes with the butter, milk (or yogurt) and salt. Spread them over the meat mixture, then crosshatch the top with a fork. Bake until golden, 30 to 35 minutes.

Recipe adapted from epicurious.com.

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Pickled Garlic

Garlic bulb with rustic backgroundMakes 1 quart

About 12 heads garlic
2 teaspoons dried oregano
2 teaspoons sea salt
2 tablespoons whey (if not available use an additional 2 teaspoons salt)

Remove outer skin and set garlic heads in a 300 degree oven. Bake until heads open and cloves can be easily removed. Place cloves in a one-quart wide-mouth mason jar. Mix oregano, salt and whey with 1/2 cup water. Pour over garlic, adding more water if necessary to cover the garlic. The top of the liquid should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.

We thank Sally Fallon’s Nourishing Traditions for this recipe.

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Triticale berries with baby bok choy and onion comfit

triticale1 cup triticale berries, cooked
2 bunches baby bok choy
1 bunch spicy radishes
1/4 cup onion comfit (see below)

To cook berries, soak them overnight in 1 1/2 cups water. Drain the water and place berries in a medium sauce pan. Add 2 cups water and cook on medium heat for 45 minutes to 1 hour. Once cooked, let cool down.

Meanwhile, slice baby bok choy into quarters, place on a grill and cook till they start getting nice grill marks. Let cool. Clean and slice radishes.

Mix all ingredients together in a bowl starting with berries and adding onion comfit, radishes, and grilled baby bok choy. You can also use fresh herbs like parsley or cilantro to garnish.

Onion comfit
2 large red onions, sliced thinly
1/2 cup red wine
1 tablespoon chopped garlic
2 tablespoons brown sugar
1/4 cup balsamic vinegar
1/2 teaspoon salt

In a medium sauce pan place sliced onions and a little bit of oil, and cook on medium heat till translucent, about 15 minutes. Add remaining ingredients, reduce heat to low and cook, stirring often until the liquid has been reduced, about 20 minutes. Store in fridge until ready to serve. Use on sandwiches or with a hummus dip.

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

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