Gluten Free Recipes

Roasted Beet Salsa with Skillet-Browned Broccoli

Broccoli plant

Beet salsa with broccoli? Oh yes please!

Roasted Beets
4 medium golden beets
4 tablespoons extra virgin olive oil
Salt and pepper
2 teaspoons shallots, finely diced
2 teaspoons fresh ginger, grated
1 teaspoon jalapeño, 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
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.

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Warm Potato Salad with Goat Cheese

Dressing
1 tablespoon white wine vinegar or sherry vinegar
1 tablespoon freshly squeezed lemon juice
Salt to taste
1 teaspoon Dijon mustard
1 small or medium clove garlic, minced or pureed
1/3 cup olive oil — for low-fat dressing, use 1/4 cup yogurt or buttermilk and 2 tablespoons olive oil

Whisk together the vinegar, lemon juice, salt, mustard and garlic. Whisk in the olive oil. Taste and adjust seasonings. You can make it several hours in advance.

Salad
1 1/2 pounds fingerling potatoes, washed
Salt and fresh ground pepper to taste
3 tablespoons finely chopped red onion, rinsed with cold water and drained
2 tablespoons chopped Italian parsley
2 ounces soft goat cheese
2-3 sage leaves, cut into thin slivers (optional)

Cut the potatoes into 3/4-inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10-12 minutes. Remove from heat and while still hot, toss in a bowl with salt and pepper, red onion, parsley, goat cheese and the dressing. Sprinkle the sage over the top and serve.

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Golden Rutabaga Sunset

turnips...or rutabagas

Here on the farm, we lovingly call them “rooterbabies.”

Yield: 5 to 6 servings

1 large rutabaga, coarsely shredded
1 medium yam, coarsely shredded
1 medium onion, sliced vertically into half moons
1 large leaf kale, rib discarded, chopped into bite size pieces
1/2 cup water
1/2 cup raisins
Pinch of cayenne, salt and pepper
2 tablespoons chopped green onions for garnish
1 sprig fresh herbs (parsley, cilantro, basil) for garnish

Combine the rutabaga, yam, onion, and kale in a large, deep skillet. Add the water and cook, stirring over high heat for 4 to 7 minutes, or until the vegetables are tender. Add 1 or more tablespoons of water as needed to cook the vegetables and prevent burning. Add the raisins and cayenne, and season with salt and pepper to taste. Transfer to an attractive serving bowl or platter and garnish with the green onions and herbs.

Recipe adapted from VegParadise.com.

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Mashed Rutabaga

rutabagas

Rutabagas may look a bit like giant turnips, but they’re oh-so-sweet.

Yield: 6 servings

4 large rutabagas, cut into bite-size chunks
1/2 teaspoon salt
1/2 cup yogurt
2 tablespoons butter

You don’t need to peel Nash’s rutabagas, or any organic vegetable for that matter, unless consistency is an important consideration for your dishes. The skin will be a bit tougher than the inside of the rutabaga, but cooking and mashing breaks this down. The majority of the nutrients are held near the skin, so it’s a win-win—easier prep and more nutrients!

Put the rutabaga chunks into a 4-quart saucepan and add the salt. Fill with water to cover. Cover the saucepan and bring to a boil over high heat. Decrease the heat to medium and cook about 12 to 15 minutes, or until the rutabagas are fork tender. Drain, reserving the cooking liquid. Using a potato masher or a fork, mash rutabagas in the saucepan. Add yogurt and butter and additional reserved cooking liquid as needed to create a creamy, moist texture. Season to taste with salt and pepper.

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Kitchen Sink Potato Salad

russet potatoes

Imagine all the colors swirling around this potato salad like confetti!

Salad
7-8 soft potatoes, boiled, sliced, and peeled
1 large beet, boiled, sliced, and peeled
2 carrots, sliced
4 stalks celery, chopped
5 garlic scapes, chopped
1/4 cup sunflower seeds
1/4 cup chopped parsley
3 hard-boiled eggs, chopped

Dressing
1/2 cup mayo
Juice of 1 lemon
1/4 cup dijon mustard
Salt, pepper and paprika to taste

Mix salad ingredients in a large bowl.

Mix dressing ingredients in a small bowl. Combine the two with a spatula.

Refrigerate until cool.

Adapted from Betty Lou’s World Famous Potato Salad.

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Homemade Lip Balm

Lip balm is easy to make if you are inspired to do so. Here’s the simple recipe we used.

1 cup olive or almond oil
1/2 cup beeswax
2 tablespoons honey

Combine ingredients on medium-low heat on the stove top. Pour hot mixture into molds, jars or chapstick tubes.

Cleaning tip: Beeswax is impossible to clean off kitchen tools/pots when it’s hardened. Wipe as much off as you can with a paper towel when while the pot/tool is still warm and then use boiling water to clean the rest—and don’t dump the waxy water down your sink!

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Roasted Root Vegetables

root medley - parsnips, carrots, beets, potatoes, turnips, rutabagas

A melange of tasty and nutrient-rich roots!

About Nash’s Root Medley
Root vegetables each offer their unique nutrition profiles, but all of them are packed with nutritional benefits because of the extended time they spend in the ground. The more nutrient-rich the soil they are grown in, the more nutrient-packed these power houses will be, and you can’t beat the Sequim-Dungeness Valley for nutrient-rich soils!

A root medley is a great way to have an easy, colorful, and nourishing vegetable option for your winter dinner. Wrap roots loosely in a plastic bag and they will last for a few weeks in your fridge. Potatoes are best stored in a cool, dry, and dark place. According to food energetics, root vegetables provide a grounding and relaxed energy. Give them all a try and see how they make you feel! Another huge plus: no need to peel these root veggies as most of the nutrients are near the skin. Just scrub with a brush. You can find five-pound bags of Nash’s organic root medley at our Nash’s Farm Store.

Roasted Root Veggies
Preheat the oven to 375 degrees. Slice beets, potatoes, rutabagas, and sunchokes to 1/2-inch cubes and slice the carrots and parsnips to 1/2-inch rounds.

Place all vegetables into a casserole dish and drizzle with olive oil or melted butter (You may need a second dish so that your vegetables are all in one layer to cook evenly). Sprinkle with any herbs or spices of your choosing and mix to ensure oil or butter covers all the roots. Cover your dish with with a lid or tin foil if you desire vegetables that will be more moist and tender. Leave your dish uncovered if you desire more crisp veggies. Roast until fork-tender, about 40-50 minutes.

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Nash’s Kale Slaw

Nash's red kale, bunched

Want some color in your cole slaw? Try kale slaw instead!

1 bunch Nash’s red kale, shredded
2 carrots, shredded
1 small red or walla walla onion, minced
2/3 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon fresh lime juice
1 teaspoon maple syrup
1 pinch salt
1 pinch ground black pepper

Stir together the kale, carrots, and onion in a very large bowl; set aside. Whisk together the olive oil, vinegar, lime juice, maple syrup, salt, and pepper. Pour the dressing over the vegetables, and stir thoroughly, making sure to coat the vegetables very well. Chill in the refrigerator for two hours before serving.

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Easy Peasey Roasted Sunchokes

sunchokes handful

Consider a handful of sunchokes for a tasty, nutritious dinner.

1 pound sunchokes
1 tablespoon olive oil
Salt and pepper to taste

Preheat the oven to 400 degrees.

Rinse the sunchokes under cold water, scrubbing lightly to remove any dirt. Cut into quarters and place onto a baking sheet. Don’t over-crowd them though, they need their space.

Drizzle the sunchokes with olive oil and sprinkle generously with salt and pepper. Cook for 35-45 minutes, stirring once or twice.

Add your own flair to this recipe with herbs and spices. Might I suggest garlic (stir in for the last 20 minutes of baking), paprika, rosemary, thyme? Or, sprinkle the dish with fresh herbs (dill, parsley, cilantro) after baking, or parmesan cheese. The options are limitless. Enjoy!

Recipe adapted from Tablespoon.

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