Gluten Free Recipes

Purple Potato Gratin

purple potatoes

Purple potatoes are vibrantly violet on the outside, and white on the inside.

1 1/2 cups milk
1 tablespoon butter
2 tablespoons flour
2/3 cup grated cheddar cheese
2 pounds purple potatoes, unpeeled and sliced thinly
1 cup sliced shallots
1 tablespoon olive oil
4 slices bacon
1/2 cup grated parmesan cheese
Salt and pepper to taste

To make the gratin sauce, place the butter into a small pan and melt. Add flour and stir to combine, cooking over medium heat for about 1 minute. Whisk in the milk and stir until thickened. Stir in cheese; when melted remove from heat. Salt and pepper to taste.

Sauté the shallots in the olive oil until slightly brown and caramelized. Remove from the pan. Add bacon and cook until cooked through but not crispy (it will get crispy later). Cut bacon into 1-inch pieces.

Grease a shallow baking dish. Add half of the sliced potatoes to the dish. Sprinkle the shallots over the potato layer. Add the remaining potato slices to the dish. Pour the gratin sauce over the top of the potatoes, spooning into any visible cracks and crevices. Top with parmesan cheese. Add the bacon over the top. Place into a preheated 350 degree oven for 40 minutes.

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Breakfast Oats

Nash's rolled oats

Nash’s naked oats – grown and rolled right here on the farm!

1 cup cooked Nash’s rolled oats
1/4 teaspoon cinnamon
2 tablespoons raisins
2 tablespoons sliced pecans
2 tablespoons dried apricots, chopped
2 tablespoons sunflower or pumpkin seeds
1 date, chopped
1 tablespoon dried cranberries

Mix all ingredients together and top with a dollop of your favorite yogurt.

Recipe inspiration from WHFoods.com.

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Chickpea Pancakes with Leeks, Squash, and Yogurt

Butternut winter squash

Gluten-free savory pancakes! Courtesy of chickpea flour and winter squash, plus a few other tasty ingredients.

6 tablespoons high-heat oil (safflower, sunflower, or canola), divided
1 medium leek, white and pale-green parts only, chopped
1/2 teaspoon kosher salt, plus more
Freshly ground black pepper
1 cup grated peeled squash (such as butternut or kabocha)
1 large egg
3/4 cup chickpea flour
1/4 teaspoon baking powder
1/2 cup plain yogurt
1/4 cup coarsely chopped fresh parsley
Salt

Heat 2 tablespoons of oil in a large skillet, preferably nonstick, over medium-high. Add leek, season with salt and pepper, and cook, stirring occasionally, until leek is softened and starting to brown, about 4 minutes. Add squash and season again. Cook, stirring often, until squash is cooked through and softened, about 4 minutes. Transfer vegetables to a plate and let cool. Wipe out skillet and reserve.

Meanwhile, whisk egg, chickpea flour, baking powder, 1 tablespoon oil, 1/2 teaspoon salt, and 1/2 cup water in a medium bowl; season with pepper and let sit 5 minutes for flour to hydrate. Stir vegetables into batter just to coat.

Heat 1 1/2 tablespoon oil in reserved skillet over medium-high. Add batter by the quarter-cupful to make 4 pancakes, gently flattening to about 1/4″ thick. Batter should spread easily—if it doesn’t, thin with a little water. Cook until bottoms are lightly browned and bubbles form on top, about 4 minutes. Use a spatula to carefully flip pancakes over and cook until browned and cooked through, about 2 minutes longer.

Transfer to a plate and tent with a sheet of foil to keep warm. Repeat with another 1 1/2 tablespoons oil and remaining batter. Serve pancakes topped with yogurt, parsley, sea salt, and pepper.

Recipe adapted from BonAppetit.com.

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Minted Carrots with Pumpkin Seeds

Carrots bunched

Carrot season is finally back in full swing!

6 medium-sized carrots cut into 1/2-inch pieces
1/2 tablespoon parsley, chopped
1 tablespoon mint, chopped
1 tablespoon pumpkin seeds, coarsely chopped
2 tablespoons lemon juice
Extra virgin olive oil to taste
Salt and pepper to taste

Bring lightly salted water to a boil in a steamer. Steam carrots in basket until slightly crunchy inside. Chop the rest of the ingredients and toss with carrots. Serves 6.

We thank The World’s Healthiest Foods for this recipe.

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Creamy Cucumber Salad

cucumber slices1/2 cup plain yogurt
Juice of 1 lemon, about 2 tablespoons
2 tablespoons chopped fresh dill, plus more for garnish (optional)
1–2 cloves garlic, minced
Salt to taste
4–6 cucumbers, lemon or standard (about 1 pound), halved lengthwise and thinly sliced crosswise

In a medium bowl, combine yogurt, lemon juice, dill, and garlic. Season with salt and whisk well with fork to combine.

Add cucumbers and toss to coat. Garnish with more dill if desired. Serve immediately or refrigerate. Best if eaten within a few hours.

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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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Spicy Cauliflower

Cauliflower

Spice up your cauli with chili flakes, cumin seeds, turmeric, and ginger.

Serves 8. Prep time: 10 minutes. Cook time: 20 minutes.

6 tablespoons high-heat oil (safflower, sunflower, grapeseed, canola oil)
Large piece ginger, finely chopped
2 teaspoons chili flakes
2 tablespoons cumin seeds
2 teaspoons turmeric
3 1/2 – 4 pounds cauliflower, roughly chopped
Small bunch cilantro, chopped

Heat oil in a big pan or wok with a lid, and add the ginger and spices. Swirl everything around for a few seconds until the spices are aromatic. Reduce the heat, then stir in the cauliflower and salt and pepper to taste. Put the lid on and cook for 10 minutes or until just softened, stirring occasionally. Sprinkle with cilantro and serve. Delicious served hot or chilled.

Recipe adapted from bbcgoodfood.com.

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Fresh Hummus with Parsley

Italian parsley on a purple background3 cups garbanzo beans
1 tablespoon lemon juice
1/4 cup parsley, finely chopped
1/2 tablespoon tahini (sesame seed butter)
2 cloves fresh or roasted garlic
Salt and freshly ground pepper to taste

Save juice from beans and use to thin mixture if too thick. In a food processor, chop garlic first, then parsley. Add all other ingredients and blend until desired consistency. Cover tightly and store unused portion in the refrigerator. It will keep well for about a week.

Things to dip in hummus: fresh bread, bread sticks, bagels, hardy crackers, pita chips, and all sorts of veggies.

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Beet – Pear Soup

Pears in the orchard

Pair your pears with beets for a soup you can’t beat!

4 medium beets
1 tablespoon butter
1/2 medium red onion, coarsely chopped
1 ripe pear, peeled and cored, cut into 1 inch strips
4 cups vegetable broth
2 tablespoons fresh lemon juice
Salt & freshly ground black pepper
3/4 cup crumbled goat cheese

Steam beets (as described at the bottom of our About Beets post). Heat the butter on medium heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the pear and cook for about 3 minutes more stirring occasionally. Add the broth and bring to a boil. Reduce heat to medium-low. Add the beets, cover and cook for 15 minutes. Season with lemon juice, salt, and pepper. Allow to cool. Use an immersion blender to puree the soup, or carefully puree in batches in the blender. Can serve hot or cold, topped with goat cheese. Serves 4-6.

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

P.S. Save those greens! Beet greens are a lovely sauté green and offer you the same nutrient density as the beet root. It’s a two for one deal! Prepare them like you would Swiss chard.

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Sweet Onion Pie

Walla Walla onions

Sweet onion pie, perfect for a summer BBQ side dish!

Can be served hot or at room temperature.

1 pie crust (see below)
2 tablespoon butter
2 cups thinly sliced Walla Walla onions
2 cloves garlic, minced
1 tablespoon minced fresh chives
3/4 cup whole milk
2 eggs
1/2 teaspoon salt
3/4 cup shredded cheddar cheese
1 pinch paprika
1 tablespoon chopped fresh parsley

Preheat oven to 350°F. Melt butter in heavy skillet over medium heat. Saute onions and garlic slowly until tender, about 12 minutes. Arrange onions in the pie crust.

Beat eggs, whole milk, chives, and salt in a bowl until blended. Pour the mixture over the onions. Sprinkle with cheese and paprika.

Bake for 35 minutes, or until a knife comes out clean. Garnish with the parsley.

Serve hot or at room temperature.

We thank Allrecipes.com for this recipe.

Basic Pie Crust

1 1/2 cups Nash’s soft white wheat flour
1/4 teaspoon salt
8 tablespoons cold unsalted butter (1 stick), cut into small pieces
4-5 tablespoons ice water

Combine flour and salt in a large bowl and stir briefly. Using a pastry blender or your fingers, cut the butter into the flour until it makes pea-size pieces, about 4-5 minutes.
Drizzle in 4 tablespoons ice water and mix until dough comes together. Shape into a flat disk, cover and refrigerate for 30 minutes. Roll out, place in pie pan, press into base, and use for onion pie.

We thank Chow.com for this recipe.

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