1 cup mashed winter squash
1/2 cup honey
1 cup applesauce
4 Tablespoons nut butter
2 tsp vanilla
1 tsp cinnamon
4 cups Nash’s rolled oats
1/2 cup Nash’s wheat bran
Combine squash, honey, applesauce, nut butter, vanilla and cinnamon. Then add rolled oats and bran. Shape into desired size cookies, and bake at 350 for 30-40 minutes.
We thank Kia Armstrong for this localicious recipe!
Have you tried this recipe? Tell us how it turned out!
4 medium beets, any kind
4 tablespoons extra virgin olive oil
Salt and pepper
2 teaspoons shallots, finely diced
2 teaspoons fresh ginger, grated
1 teaspoon jalapeño pepper, finely diced
1/2 teaspoon garlic, minced
1/4 cup fresh mint, minced
1/4 cup fresh cilantro, minced
2 teaspoons lime juice
Preheat the oven to 375 degrees F. Trim the tops off the beets and drizzle with the olive oil. Season the beets with salt and pepper, wrap them in aluminum foil and roast until tender, about 40-50 minutes. Let cool in the foil.
While the beets are roasting, place the shallot, jalapeno, ginger, garlic, mint, cilantro, lime juice and 6 tablespoons of olive oil in a small bowl and stir to combine.
When the beets are done, carefully remove the foil. Peel them by slipping the skins off with your fingers. Dice the beets and add salsa mixture, stirring to combine. Taste for seasoning. Served on a bed of arugula or spinach.
Browned Broccoli/Cauliflower
2 tablespoons oil
2 large stems broccoli
1 large cauliflower
2 to 3 cloves garlic
Heat a skillet over medium heat. While it’s heating, slice the garlic, broccoli and cauliflower from top to bottom into 1 inch slices. Toss in olive oil and sprinkle with salt and pepper. Place the veggies in a hot skillet, pressing them into the pan with a spatula. Cook them for 5 to 7 minutes, or until nicely browned. Once cooked, serve with shredded carrots or radishes.
Have you tried this recipe? Tell us how it turned out!
1 pound carrots, coarsely grated (about 4 cups)
1/4 cup vegetable oil or extra-virgin olive oil
3 to 4 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro or parsley
2 to 4 cloves garlic, mashed or minced
1 teaspoon ground cumin or 1/2 teaspoon ground cumin and 1/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
Pinch of salt
About 1/2 teaspoon harissa (Northwest African chili paste), 1 tablespoon minced green chilies, or 1/4 to 1/2 teaspoon cayenne (optional)
In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.
We thank epicurious.com for this recipe.
Have you tried this recipe? Tell us how it turned out!
Walla Walla onions, oh so sweet!
2 green bell peppers
2 medium sweet onions
6 small tomatoes or 1 large, chopped
1 Tbsp. capers
1 Tbsp. chopped fresh basil, or 1 tsp. dried
1 Tbsp. chopped fresh thyme, or 1 tsp. dried
1/3 cup balsamic vinegar
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
Thyme sprigs for garnish
Preheat oven to 400°F. Place bell peppers on foil-lined baking sheet and, with oven door partially open, broil 5 inches from heat, turning, for 5 minutes until skins blister. Remove and let cool. Place in paper bag, close it, and let stand 10 minutes to loosen skins. Peel, seed, and chop. Set aside.
Cut thin slice from bottom of each onion, forming a base. Cut about 1/3 off top, remove centers, leaving 1/2″ thick shells. Reserve top and centers for other dishes.
Stir together peppers, tomatoes, capers, basil, thyme, vinegar, salt and pepper. Spoon mixture into onion shells. Place in baking dish and bake, covered, for 50 minutes, until onion is quite soft but not collapsing. Garnish with fresh thyme sprigs.
Have you tried this recipe? Tell us how it turned out!
Nectarines and peaches work quite well in this classy treat.
1 stalk lemongrass, outer layers removed
(You can also use lemon balm, mint, thyme, sweet woodruff or rosemary)
1-2 Tbsp. sugar or honey
1/2 cup water
Mixed summer fruit (peaches, nectarines, melons, apricots, and strawberries, raspberries, blueberries, and cherries), washed, pitted, cut up
White wine (Riesling, Gewurztraminer, etc.)
Mint or lemon balm sprigs
Edible flowers (nasturtium, pansy, mint, lavender, calendula, borage) for garnish
Chop lemongrass and boil with sweetener and water until sweetener is totally dissolved and blended. Let cool for several hours or overnight.
Place fruit into nonreactive bowl. Strain lemongrass syrup and combine with enough wine to barely cover fruit. Pour on fruit and chill for several hours.
Serve in large wine goblets or clear glass dessert bowls. Garnish with herb springs and flowers.
Have you tried this recipe? Tell us how it turned out!
4 5-ounce salmon fillets
4 large chard leaves, stems removed (save for stir-fry!)
2 Tbsp. fresh lemon juice
2 tsp. grated fresh ginger
1/4 tsp. coarse salt
Fresh ground pepper
Preheat oven to 400F. Place each fillet in center of chard leaf and sprinkle with lemon juice, ginger, salt and pepper. Roll each leaf, stem end to tip, over fillets, tucking ends under to close.
Place packets side by side in baking pan brushed with olive oil and coat each packet with additional oil. Roast until fish is firm and just cooked to the center, 12-15 minutes. Serve immediately.
Recipe from 366 Healthful Ways to Cook Leafy Greens by Linda Romanelli Leahy.
Have you tried this recipe? Tell us how it turned out!
¼ cup coarsely chopped raw pistachios
1½ cups shelled fava beans (from about 1 ½ lb pods)
Salt/pepper
1 small shallot, finely chopped
2 Tbsp. white wine vinegar
Freshly ground black pepper
⅓ cup olive oil, plus 1 Tbsp.
1 bu garlic scapes, sliced in 1” pieces
2 cups trimmed arugula or spinach
1 cup cherry tomatoes, cut in half
Chive blossoms for garnish
Preheat oven to 350°. Toast pistachios until fragrant but not brown, 5–8 minutes. Let cool. Remove fava beans from pods and cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water. Drain, remove skins, and transfer beans to a small bowl.
Combine shallot and vinegar in another small bowl; season with salt and pepper and set aside at least 10 minutes. Whisk 1/3 cup oil into shallot mixture; season vinaigrette with salt and pepper.
Toss garlic scapes in 1 Tbsp. oil and season with salt and pepper. Roast for 4 minutes in 400° oven. Turn and roast for 2 minutes more. Let cool.
Combine beans, scapes, arugula/spinach and tomatoes in a large bowl; add vinaigrette and pistachios and gently toss to combine. Transfer to a serving platter and top with chive blossoms, if using.
Bonus Recipe
I also love to take the shucked and peeled favas (lots of work! Sigh) and saute them with cut-up garlic scapes until tender, then puree them with olive oil, salt and pepper. Maybe add a dash of lemon juice or some diced basil, or other herb you like. Makes a great spread.
Have you tried this recipe? Tell us how it turned out!
Hakurei, or Tokyo, turnips are a mild, juicy variety of turnip. You can eat the tender roots of this plant as well as the delicious greens. Tokyo turnips are tender, slightly spicy and taste like a cross between a radish and a turnip. Any root vegetable like turnips or carrots will store better if you remove the leaves from the roots. Store both greens and turnip roots in a moist towel, cloth bag or plastic bag in the crisper drawer of your refrigerator.
Try Tokyo turnips raw in salads, or thinly sliced on crudite plates or with crackers and cheese. You can also cook them in vegetable or miso soups, or steam or stir fry them – they’re quite versatile! Note that they do not need to be cooked for long. They are also delicious marinated or pickled in vinegar and salt. The greens are slightly spicy, tender and delicious, and can be prepared just as other greens.
1 bunch turnips, scrubbed, trimmed & sliced in 1/4″ rounds
1/2 cup rice or white vinegar
1/2 tsp salt + more to taste
water to cover
1/4 cup sesame seeds, toasted (optional)
Combine the vinegar and salt in a shallow bowl and stir until the salt is dissolved. Submerge the turnip slices and add more vinegar, if necessary, to cover. Allow to stand 15 minutes. Remove the turnips from the liquid, add toasted sesame seeds and toss. Serve over noodles or rice or alongside another dish.
We thank our good friends and fellow farmers Paul Muller and Dru Rivers of Full Belly Farm in the Capay Valley in northern California, for this info and recipe.
Have you tried this recipe? Tell us how it turned out!
2.5 lb fresh fava beans, pods and membranes removed (makes about 3 cups)
1 tsp. plus 2 Tbsp. olive oil, divided
2 medium red onions, chopped
Fine sea salt
Generous handful of mint, roughly chopped (about 1/2 cup)
Cook fava beans with 1 teaspoon oil in boiling unsalted water until tender, 6 to 8 minutes, then drain.
Cook onions in remaining 2 tablespoons oil in a medium skillet over medium heat, stirring, until just crisp-tender, about 4 minutes. Add beans and cook until just heated through, then season with sea salt and pepper. Toss in mint. Serve immediately.
We thank epicurious.com for this recipe.
Have you tried this recipe? Tell us how it turned out!
Yields ½ pint. Recipe can be doubled or quadrupled.
½ cup rice vinegar
Small splash of fish sauce (optional)
Juice of 1 lime
1 leek bulb or shallot, thinly sliced
½ to 1 whole hot chili pepper, sliced
1 clove of garlic, thinly sliced
1 Tbsp. chopped cilantro
¼ tsp. salt
1 to 2 leek scapes, to total about 2½ feet in length, sliced thinly on the diagonal
Combine all but the sliced scapes in a small saucepan over medium heat and bring to a simmer. Add the scapes and return to a simmer, then remove from heat and allow to steep for 20 minutes.
Pour everything into a clean half-pint jar, tightly seal it, and give it a good shake to make sure all the aromatics in the brine are well-distributed. Refrigerate for at least 24 hours to allow the flavors to develop.
We thank The Daily Mail for this recipe.
Have you tried this recipe? Tell us how it turned out!