Sunchoke Soup with Brussels Sprouts

Did you know that sunchokes can make the base for a lovely soup? Try it yourself!

1 1/2 pounds sunchokes, scrubbed, dark spots removed
5 tablespoons olive oil, divided
1/4 teaspoon salt
1 large shallot, finely chopped
2 medium garlic cloves, thinly sliced
1 can (13.5 ounce) coconut milk
1 quart vegetable broth
1 1/4 cups sliced brussels sprouts
1/4 cup chopped roasted hazelnuts

Preheat oven to 400 degrees F. Coarsely chop sunchokes and place in bowl. Drizzle with 1 tablespoon olive oil and sprinkle with salt. Toss to coat evenly. Spread sunchokes on two large rimmed baking sheets. Roast until tender.

Heat 1 tablespoon oil in a pot over medium heat and add shallot. Cook, stirring frequently, until softened but not browned, about 2 minutes. Add garlic and cook 1 minute more.Stir in coconut milk and broth and bring to a simmer.

Heat remaining oil in a frying pan over medium-high heat. Cook brussels sprouts, stirring occasionally, until softened and starting to brown. Transfer roasted sunchokes to broth and blend, using an immersion blender or regular blender in batches until smooth. Add more liquid if necessary and season to taste with salt. Ladle into 6 bowls and top each with some sprouts, hazelnuts and a thin drizzle of olive oil.

We thank Sunset Magazine for this recipe.

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Posted on February 5, 2015

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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Posted on January 14, 2015

Roasted Vegetable Bisque

1 bunch leeks, quartered
2-3 turnips, cut into 1″ cubes
2-4 carrots, quartered
2-4 stalks celery, quartered
1 bulb garlic, raw, cloves separated, paper and skin removed
2 tablespoons olive oil
2-3 cups broth (whatever kind you prefer)
1-2 cups water

Place prepared vegetables and olive oil in plastic bag and toss to coat evenly. Place on ungreased baking sheet and spread out so they don’t touch. Roast 15 minutes at 425 F, turn over, and roast another 15 minutes until golden brown (caramelized) on both sides.
Transfer roasted vegetables to soup pot. Add broth and enough water to cover vegetables. Bring to a gentle boil, then simmer for 15-20 minutes. With ladle or measuring cup, transfer soup to food processor or blender and puree until smooth (may have to do in batches).

Serve in soup bowls and top with a dollop of yogurt or sour cream. Serves 4.

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

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Posted on January 14, 2015

Napa Cabbage & Quinoa Salad

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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Posted on January 14, 2015

Glazed Carrots and Brussels Sprouts Sauté

It’s easy and delicious to make food choices depending on what is being harvested now. Eating seasonally means you get the freshest produce with the smallest impact on the environment. Try this carrot-and-Brussels saute and taste how sweet these carrots get!

1 pound carrots, cut into 1-inch pieces
1 pound cleaned Brussels sprouts
3/4 cup chicken or veggie broth
3 tablespoons butter
1/4 cup brown sugar
1 teaspoon apple cider vinegar
1/4 teaspoon salt
1 teaspoon ground black pepper

Blanch carrots in salted water for about 4 minutes. Remove and cool. Blanch sprouts for about 5 minutes. Drain and hold separately. Refrigerate if making ahead.

Bring stock, butter, brown sugar, vinegar and salt to a boil and stir until sugar dissolves and mixture is reduced to about half. Add carrots and shake pan to coat them. Cook for about 6 minutes. Add the sprouts and pepper and cook 4 minutes more, stirring or shaking until all is coated thoroughly. Serve immediately.

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Posted on January 9, 2015

Immune Defense Decoction

This decoction works wonders if you’re feeling rundown, groggy and have low energy, and is a great to drink in copious amounts if you feel a cold coming on. Measurements are flexible, so play with it!

1 quart filtered water (avoid tap water due to fluoride)
3 cloves garlic, slivered
1 dried cayenne pepper (1 teaspoon powder will suffice)
3 tablespoons chopped ginger
1 heaping spoonful honey
1 whole lemon, rind and pith cut off

Put all ingredients in a pot except honey and lemon. Bring to a boil, but immediately turn down to simmer for 20 minutes. Add lemon and simmer another 5 minutes. Strain liquid, add honey and enjoy.

We thank Kellie Henwood for this recipe.

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Posted on January 5, 2015

Creamy Garlic Salad Dressing

2 bunches baby turnips, roasted and cooled
1/2 cup of olive oil
1 bunch garlic scapes, chopped
1 teaspoon maple syrup or honey
Salt and freshly ground pepper
1/4 cup sunflower seeds (optional)

Blend roasted turnips with olive oil. Slowly add garlic scapes, maple syrup or honey salt and freshly ground pepper and sunflower seeds, if desired.

We thank Karolina’s Kitchen at Nash’s Organic Produce for this recipe.

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Posted on January 5, 2015

Garlic Salad Dressing

The raw garlic in this dressing gives you tons of health benefits — not to mention a tasty flavor!

Makes 3/4 cup

1 teaspoon Dijon mustard, smooth or grainy
2 tablespoons plus 1 teaspoon raw wine vinegar
1/2 cup extra-virgin olive oil
1 tablespoon expeller-pressed flax oil
1 clove garlic

Dip a fork into the jar of mustard and transfer about 1 tsp to a small bowl. Add vinegar and mix around. Add olive oil in a thin stream, stirring all the while with the fork, until oil is well mixed or emulsified. Add flax oil and use immediately. Peel garlic clove and mash into a garlic press or fine grater. Stir into dressing. Let site a few minutes to allow amalgamation of garlic flavor.

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

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Posted on January 5, 2015

Roasted Heritage Turkey

Have you experienced the flavor and texture of a pasture-raised heritage turkey yet? Let us know if you have a favorite breed in the comments below!

About Heritage Turkeys
Before supermarkets and distributors made the Broad-Breasted White turkey the dominant bird on the market and the turkey most Americans are familiar with, diverse breeds such as the Narragansetts and Jersey Buffs offered families a turkey with greater flavor and texture. Now such turkeys, known as heritage breeds or “standard” turkeys, are making a move to be on your table this Thanksgiving.

Prized for their rich flavor and beautiful plumage, heritage turkeys are the ancestors of the common Broad-Breasted White industrial breed of turkey that comprises 99.99% of the supermarket turkeys sold today. But the heritage breeds still exist and are making a comeback. Most breeds of heritage turkey were developed in the United States and Europe over hundreds of years, and were identified in the American Poultry Association’s turkey Standard of Perfection of 1874. These breeds include the Standard Bronze, Bourbon Red, Jersey Buff, Slate, Black Spanish, Narragansett and White Holland.
With rich-tasting meat that is more moist and flavorful than the mass produced large-breasted turkeys of today, heritage breeds owe their taste to diverse diets and extended life-spans. Dining on fresh grass and insects, these birds exercise and even help control farmers’ pest problems. And while large corporations, which value high breast meat production in a short period, have dominated turkey production and breeding since the 1960s, heritage breeds have been quietly gaining a renewed respect and increased market share due to their flavor and superior biological diversity.

Raising heritage breeds is more costly and time consuming than raising White-Breasted Toms. While supermarket turkeys grow to an average of 32 pounds over 18 weeks, Heritage birds take anywhere from 24-30 weeks to reach their market weight. But those who have tasted Heritage Breeds say the cost, and the wait, are well worth it.
The two breeds that have been raised at Nash’s Organic Produce are and Bourbon Red, with Narragansett making up most of the flock.

Roasted Heritage Turkey
Because your heritage turkey was raised the old-fashioned way—with plenty of grass, insects and sunshine—it needs to be cooked quite differently than the modern, factory-farmed counterpart. This tried and true recipe will make the best of your heritage bird this year.

7-9 pound fresh heritage turkey at room temperature
Kosher or sea salt & fresh ground pepper
3 cups giblet broth (see below)
Rosemary maple butter (see recipe below)
Oiled parchment paper (found at kitchen stores)

Rub turkey inside and out with salt and pepper.

Loosen the skin around the breast with your fingers and insert rosemary maple butter between the meat and the skin as well as on the inside of the bird’s cavity.

Set bird in deep roasting pan. Use a wire rack to lift the bird off the bottom of the pan.

Add the giblet broth to the bottom of the pan. Using a sheet of oiled parchment paper, tent the roasting pan with the oiled parchment paper. Any type of cooking oil can be used. Brush it on both sides with a pastry brush. The parchment paper is easily affixed to the roasting pan with a strip of foil on each end or you can use clean, oiled wooden clothespins. Remove parchment paper and the last 30 minutes of cooking to develop a crispy, golden skin.

Preheat oven to 425-450 F. Roast the bird until the thigh temperature reaches 140-150 F. Let the bird rest 10-15 minutes before carving to let the juices settle.

A word about basting
Quick roasting at high temperatures means the oven temperature needs to be maintained and frequent basting defeats that purpose. By adding butter under the skin, the bird is self-basted. Baste the bird when you remove the parchment tent. If there is not enough liquid for basting, add either more water or wine.

Giblet Broth
2 cups white wine (a deep, oaky chardonnay lends a wonderful taste)
2 cups water
Giblets & neck
Bay leaf

Simmer everything in a small saucepan for 15 minutes. Discard bay leaf and neck. Giblets can be discarded if they aren’t your type of thing or they can be finely chopped and added to the broth.

Rosemary Maple Butter
1/2 pound butter
1/2 cup pure maple syrup
1 tablespoon fresh minced rosemary
Bring butter to room temperature and whip all ingredients together.

We thank Sandra Kay Miller for this recipe.

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Posted on January 5, 2015

Easy Street Beets

Beets can’t be easier than Easy Street Beets.

Remove beets from greens, leaving 1″ of stems. Wash beets under cool running water, then steam until easily pierced with a fork (20-35 minutes, depending on size). Rinse under cool water once done, and slip off skins. While the roots are steaming, wash the greens and saute them with a little olive oil until stems are tender. Slice beets and toss with balsamic vinaigrette and crumbled feta, and serve over warm beet greens.

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Posted on January 5, 2015