Gluten Free Recipes

Holiday Kale Salad

green curly kale

Kale only gets sweeter during the winter. Kale plants produce sugars as antifreeze, making this salad sweet as well as colorful and nutritious.

1/2 cup lemon juice
1 tablespoon vegetable oil
1 tablespoon olive oil
1 teaspoon organic sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 bunch kale, cut into small bite-size pieces
1 large or 4 small tomato(s), diced
1/2 cup roasted sunflower seeds
1/2 cup dried cranberries

Whisk lemon juice, oils, sugar, salt, and black pepper in a large bowl. Add kale, tomato, sunflower seeds, and cranberries; toss to combine.

Prefer a wilted kale salad? Bring the dressing ingredients to just shy of boiling in a sauce pan. Remove from heat. Stir in the kale bits and let cool. Add the other ingredients, toss, and serve.

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Squash Apple Soup

squash at the farm store

Warm up with this seasonal soup!

1 medium-sized squash, any kind
1 large onion
4-6 large apples
1 tablespoon butter
2 teaspoons fresh rosemary, chopped
2 quarts chicken stock, divided
Salt and pepper to taste

Bake squash until soft. Chop onion and apples until you have a good onion-to-apple ratio. Heat a large soup pot on medium, melt butter and saute the onions/apples, plus rosemary until soft.

Blend squash and about 1 cup chicken stock until smooth. Blend the onions and apples with about 2 cups chicken stock until smooth. Combine and add about a quart more of chicken stock, and salt and pepper to taste.

Options: Add fennel, sage or ginger. The rosemary is a MUST.

We thank farm-friend Ellen Russell for this simple but fabulous recipe.

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Sugar Pie Pumpkins

sugar pie pumpkinsSugar pie pumpkins can be roasted in the oven, and the cooked flesh used in cookies, muffins, pies or biscuits.  One easy winter squash or pumpkin roasting technique is to just wash the squash thoroughly, knock off the stem (or not!), and stick the whole thing in the oven.  Putting it on a roasting dish or pan is a good idea too, as juices can escape while it’s cooking.  Depending on its size, the entire pumpkin  will cook in about an hour; you’ll know it’s done when its easily pierced with a fork.

Remove the cooked squash, halve it, and when cooled, remove the seeds and mash by hand or transfer to a blender or food processor to make a puree.  The skins are edible, so be sure to blend those up too!  Pumpkin puree also freezes well.

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Pumpkin Curry with Field Peas and Tuna

Nash’s green field peas
2 tablespoons olive oil
1 cup sliced onion
1 tablespoon minced ginger
1 tablespoon garlic, minced
1 plum tomato, chopped
1 pumpkin, cut, roasted & pureed
2 cups vegetable broth
1 cup unsweetened coconut milk
1 1/2 teaspoons curry powder
1/8 teaspoon cayenne pepper
1 cauliflower, roasted & diced
1 1/2 teaspoons fresh lime juice
1 1/2 teaspoons tamari sauce
1 can Cape Cleare tuna
Cilantro
Lime zest

Prepare field peas according to instructions on container.

Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin puree. Cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add cauliflower, lime juice, and tamari. Add 1 can drained tuna, simmer until cooked, 10 minutes, and serve with field peas. Top with cilantro and lime zest.

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Pumpkin Butter

Carving pumpkins

‘Tis the season for pumpkin everything — including pumpkin butter on your morning toast!

4 1/2 cups pumpkin or winter squash puree
1 1/4 cups honey
1/2 cup apple cider
3 teaspoons cinnamon
1/2 teaspoon ground cloves
1 teaspoon nutmeg
1 tablespoon lemon juice
1/4 teaspoon salt

Combine ingredients. Bring to a boil, then lower to a simmer. Cook 45 minutes, uncovered, stirring occasionally to prevent sticking. Let cool and store in the fridge. Great on toast, in oatmeal, on sandwiches, and anything else that tickles your fancy!

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Pumpkin-Apple Soup with Camp Fire Cheese

Cheese from Mt Townsend Creamery

Smoked cheese plus an autumnal soup makes for warm fuzzies on a cool day.

4 pounds pie pumpkin or butternut squash, peeled, seeded and cut into 2-inch chunks
4 large sweet-tart apples, such as empire, cameo or braeburn, unpeeled, cored and cut into eighths
1/4 cup extra-virgin olive oil
1 1/4 teaspoons salt, divided
1/4 teaspoon freshly ground pepper
1 tablespoon chopped, fresh sage
6 cups chicken broth or vegetable broth
1/3 cup chopped hazelnuts, toasted (optional)

Preheat oven to 450°F. Toss pumpkin (or squash), apples, olive oil, 1 teaspoon salt and pepper in a large bowl. Spread evenly on a large-rimmed baking sheet. Roast, stirring once, for 30 minutes. Stir in sage and continue roasting until very tender and starting to brown, 15 to 20 minutes more.

Transfer about one-third of the pumpkin (or squash) and apples to a blender along with 2 cups broth. Puree until smooth. Transfer to a Dutch oven and repeat for two more batches. Season with the remaining 1/4 teaspoon salt and heat through over medium-low heat, stirring constantly to prevent splattering, for about 6 minutes. Serve each
portion topped with hazelnuts and a generous amount of shredded Camp Fire cheese
from Mount Townsend Creamery.

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Garlic & Chive Mashed Potatoes

Pile of Parsnips

The parsnips are coming, the parsnips are coming!

1 pound parsnips
2 tablespoons butter
1/2 cup yogurt
3-4 large bulbs garlic (if you’re ambitious, you can roast this prior to adding)
2 tablespoons chives, minced
Salt to taste

Chop parsnips into evenly sliced chunks (as close as you can get!). Boil the parsnips until the largest chunks are fork-tender. Drain the cooking water. Add garlic, either by using a garlic press to add it directly to the parsnip, or by chopping finely and adding. Add butter, yogurt, chives, and salt. Use a potato masher or fork to mash the parsnips and mix ingredients. Taste and add more salt if necessary.

We thank Virginia Newman for this recipe.

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Butternut Squash and Kale

red kale

Which kale do you think would work best in this autumnal recipe? Nash’s red kale, perhaps?

1/2 whole butternut squash, peeled, seeded and cubed
2 tablespoons butter
1 tablespoon olive oil
1/2 teaspoon kosher salt
Black pepper to taste
1/4 teaspoon chili powder (more to taste)
1 bunch kale, leaves torn, stalks discarded

Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside.

In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook for 3 to 4 minutes. Add the cooked squash and gently toss together.

Serve as a side dish with chicken or beef, as a main veggie dish, or as a filling for quesadillas or sandwiches.

We thank The Pioneer Woman for this tasty recipe.

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Hashed Brussels Sprouts

Brussels sprouts

Have you ever hashed a Brussels sprout before? Now’s your chance!

1 pound Brussels sprouts
2 tablespoons extra-virgin olive oil
1 medium onion, diced
1 teaspoon hot red pepper flakes or to taste
1/4 teaspoon nutmeg or to taste, preferably freshly grated
1/2 cup freshly grated Parmesan cheese (optional)
Salt to taste

Trim ends off Brussels sprouts and remove any discolored outer leaves. Cut or chop the sprouts roughly (1/4 inch pieces). You should have about 4 cups.

Heat oil in a nonstick skillet over medium heat. Add onion, red pepper flakes and a pinch of salt and sauté, stirring frequently, until onion is golden.

Add the chopped sprouts and sauté, stirring frequently, until sprouts are bright green and crunchy tender, about 5 minutes. Add the nutmeg and mix well.

Turn off heat, add the optional grated cheese, and mix well. Serve at once.

We thank Nash’s own farm share coordinator, Susan, for this tasty recipe!

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Easy Roasted Cabbage with Bacon

green cabbages

Possibly the easiest possible way to make cabbage (besides munching on it raw) is to roast it with oil and salt & pepper. Add bacon for a hearty flavor.

Serves 4

1 large head green cabbage, outer leaves removed
Olive oil
Kosher salt and freshly ground black pepper
4 slices thick bacon

Heat the oven to 450°F. Cut the cabbage into quarters and slice the bottom of each quarter at an angle to remove the stem core. Cut each quarter in half again so you have eight wedges. Lay these down on a large roasting pan or baking sheet and drizzle lightly with olive oil. Sprinkle generously with salt and pepper.

Cut each slice of bacon into small strips and lay on top of the cabbage.

Roast for 30 minutes, flipping the cabbage wedges once halfway through. If the edges aren’t browned enough for your taste after 30 minutes, put them back in for five-minute increments until they are.

Serve immediately; the wedges cool down fast.

We thank the kitchn for this recipe.

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