Gluten Free Recipes

Herb Vinegar Salad Dressing

Basil

Basil and oregano flavor this tasty dressing.

1/2 tablespoon finely minced shallot or scallion
1/2 tablespoon freshly squeezed lemon juice
1/2 tablespoon Dijon mustard
1/2 tablespoon wine vinegar
1/4 teaspoon salt
1/3 to 1/2 cup olive oil
1 teaspoon dried oregano
Freshly ground pepper
1 teaspoon dried basil

Stir the shallots or scallions together with the mustard and salt. Whisk in the lemon juice and vinegar, and when well blended, whisk in the oil. Add freshly ground pepper and dried herbs and shake well. Taste by dipping lettuce in. Adjust by adding more salt, pepper or lemon juice.

We thank Karolina’s Kitchen for this recipe.

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Garlic Scape Aioli

A handful of garlic scapes in the field

Add mild garlic flavor to your aioli with these funky garlic scapes.

2 bunches Nash’s garlic scapes, cleaned and roasted
1/2 cup mayonnaise
2 teaspoons freshly squeezed lemon juice
2 teaspoons Dijon mustard

Place garlic scapes on cookie sheet and roast them for 15 minutes at 375 degrees with salt and a little bit of oil. Cool and chop them and add the rest of the ingredients. Mix in a blender until everything is well combined. Refrigerate until ready to serve. Use as your favorite summer sandwich spread or dip for grilled veggies.

We thank Karolina Tracz for this recipe.

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Nash’s Raw Slaw

red cabbage and green cabbage at farmer's market

Here’s a side dish that’s packed with nutrition and deliciousness!

1/3 cup apple cider vinegar
1/4 cup honey
1 tablespoon mustard (try making your own mustard!)
2 cups Nash’s cabbage, shredded
1 cup Nash’s apples, shredded
2 cup Nash’s carrots, shredded
1/3 cup Nash’s dill, chopped

Mix vinegar, honey and mustard together to make a sauce. Mix apple into the sauce as soon as soon as it is shredded. Then add rest of ingredients and mix well.

We thank Nash’s very own Mary Wong for this recipe.

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Pickled Mixed Vegetables

Makes 5-6 quarts

1 large head cauliflower
4 ribs celery
1 dozen small pickling cucumbers
8 small carrots
1 medium green bell pepper
1 medium red bell pepper
8 small pearl onions
16 cloves garlic
1 pound green beans
10 cup vinegar
6 cup water
1 cup salt
2 teaspoons celery seed
4 teaspoons dill seed
4 teaspoons mustard seed

Sterilize jars. Break cauliflower into small florets; cook in boiling water 5 minutes; drain. Cut remaining vegetables into bite-sized pieces and mix in a big bowl. Mix the vinegar, water, salt, celery, dill and mustard seed to make brine and heat over medium. Pack hot jars with random vegetables, bring brine to a boil and fill to 1/2” head space. Follow the USDA recommendation for processing pickled mixed vegetables.

We thank Stocking Up for this recipe.

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Fingerling Potato & Smoked Salmon Salad

Serves 8 people as an appetizer

For the Dressing
2 tablespoons sherry vinegar
1/4 teaspoon fresh ground pepper
6 tablespoons Pacifica canola oil
Zest from half an orange
1 teaspoon Dijon mustard
1 teaspoon minced tarragon leaves
2 teaspoons kosher salt

In medium non-reactive mixing bowl, whisk vinegar, mustard, salt and pepper. Slowly whisk in Pacifica canola oil. Add the orange zest and tarragon. Adjust to taste.

For the Salad
2 pounds fingerling potatoes
2 ounces smoked salmon, broken up
1 bulb fennel, diced
Salt & pepper
1 shallot, finely minced

Wash the potatoes well. Place them whole in a large pot and cover with cold water. Add enough salt to the water to make it salty like the ocean. Bring the potatoes to a boil, then turn down and summer until spuds are tender. You can check this by inserting a paring knife though one of the potatoes. if it offers no resistance, the potato is done.

Drain the spuds. While they are hot, cut them into quarters and place them in large bowl. Sprinkle with two teaspoons kosher salt and a quarter teaspoon fresh ground pepper. Toss them in the bowl to coat well with salt and pepper. let the potatoes cool for about 15 minutes.

Add the fennel, shallot and smoked salmon. Add enough of the dressing to coast the salad ingredients well. Taste and add salt and pepper to taste. Chill until ready to serve.

Optional: Because of the canola oil’s nutty flavor, toasted hazelnuts or almonds are a nice addition to top the salad right before serving.

We thank Allium Restaurant and Lisa K Nakamura for this recipe.

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Pork Chops with Mustard Sauce

Add a bit of mustard spice to your Nash’s pork chops!

2 Nash’s pork chops, about 1 pound total weight
2 teaspoons oil
1/2 cup hard cider
1 tablespoon fresh-ground mustard (see our Whole Grain Mustard recipe)
1/3 cup heavy cream

Cut the fat or rind off the chops, then pound them with a rolling pin or meat mallet to make them thinner. Heat the oil in a pan, then cook the chops over a moderately high heat for about 5 minutes a side. Remove them to a warmed plate.

Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so, then add the mustard and stir in the cream. Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. Gnocchi (potato dumplings) make a great accompaniment. Make sure you turn them in the pan to absorb any spare juices.

We thank Nigella Lawson of The Food Network for this delicious recipe.

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Quinoa, Fava and Cauliflower Salad with Buttermilk Dressing

In addition to the protein and other nutrients present in quinoa, multicolored quinoa also has antioxidant-rich phytonutrients called anthocyanins present in the red pigments. If you want a prettier, more intensely flavored cauliflower, take the extra step of roasting it (see variation below).

Makes 4 to 6 servings.

1 cup multicolored quinoa
1 1/2 cups water
Salt to taste
1 1/2 pounds fava beans
1/2 head cauliflower, broken into small florets
2 tablespoons chopped chives

For the dressing
1 tablespoon freshly squeezed lemon juice
1 tablespoon sherry vinegar
1/2 teaspoon curry powder
1 teaspoon Dijon mustard
1 small garlic clove, puréed
Salt to taste
2 tablespoons grapeseed oil
5 tablespoons buttermilk
Freshly ground pepper

Rinse the quinoa in several changes of water. Heat a heavy medium-size saucepan over medium-high heat and add the quinoa. Stir until the water on the grains has evaporated and the quinoa begins to crackle and smell toasty. Add the water and salt to taste. Bring to a boil, cover and reduce the heat to low. Simmer 20 minutes, until some of the quinoa grains display a little white spiral and the water has been absorbed. Remove from the heat, place a dish towel over the top of the pot and return the lid. Let sit for 15 minutes, then fluff the quinoa with a fork.

Meanwhile, shell and skin the fava beans. Bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 5 minutes. Remove from the pot with a slotted spoon and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes; have a bowl for the shelled favas close at hand, and this will not take a very long time.

Bring the water in the pot back to a boil and drop in the cauliflower. Boil 3 to 5 minutes, until just tender. Transfer to a bowl of ice water, drain and dry on paper towels. Alternatively, steam the cauliflower for 4 to 5 minutes, or see the roasting variation below.

Whisk together the dressing ingredients. Toss the quinoa, fava beans, cauliflower and chives in a bowl. Toss with the dressing and serve.

The salad will keep for a couple of days in the refrigerator.

Roasted Cauliflower Variation
For a prettier, more intensely flavored cauliflower, roast it while you cook the quinoa. Preheat the oven to 450 degrees and line a sheet pan with parchment. Slice the cauliflower 1/2 inch thick, sprinkle with salt and curry powder (1/4 to 1/2 teaspoon) and toss with 2 tablespoons olive oil or grapeseed oil. Roast 15 to 20 minutes, stirring or flipping the pieces over with tongs halfway through, until the cauliflower is tender and lightly browned. Remove from the heat and cut into smaller pieces if desired, then toss with the other salad ingredients as directed.

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Fava Bean Pesto on Charred Romaine Salad

fava beans

Did you know that you could grill lettuce? Or that you could make pesto from fava beans? Try doing both with this tasty recipe.

1 cup fava beans, removed from pods and blanched
1 bunch garlic scapes, roasted
4 tablespoons olive oil
Lemon juice to taste (optional)
Salt to taste
1 head romaine lettuce

Preheat oven to 375. Place garlic scapes on a cookie sheet with a little bit of oil and roast for about 10 minutes. Remove from oven and let cool. Once cooled, place all ingredients except romaine in a food processor and pulse till combined. Set aside.

Cut romaine head into 4 wedges. Drizzle the cut sides of the wedges with olive oil and sprinkle with salt and pepper. Grill the romaine over a hot fire, cut side down, until charred in spots, about 20 seconds. Turn the romaine over and grill for 20 seconds longer. Transfer the wedges to a platter, cut side up, and drizzle the fava bean pesto over them.

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Creamy Ranch Dressing

2 cups almond milk
1 cup raw cashews
1/2 cup minced parsley
1/2 cup minced red onion
2 tablespoons flax oil
2 tablespoons lemon juice
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dry dill weed
1 tablespoon nutritional yeast
2 dates, pitted
1 teaspoon salt
Pinch white pepper

Soak the cashews for 4 hours, then rinse and drain. Blend all of the ingredients until smooth. Store in a sealed glass jar in the refrigerator for up to one week.

We thank Pamela Ziemann of ElementalCuisine.com and the Living Light Culinary Arts Institute for this delicious and healthy ranch dressing.

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Devon’s Cornbread

Cornmeal and Corn Flour

We’re experimenting with the levels of coarseness and fineness of our cornmeal. Please let us know what you think! But all our cornmeal is freshly ground from corn grown right here on the farm. And it’s all GMO-free, of course.

1 cup Nash’s coarse or medium grind cornmeal
1 cup Nash’s corn flour
1 1/2 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons baking powder
1 egg at room temperature, beaten
4 tablespoons unsalted butter, melted and cooled
1 cup plain yogurt, sour cream, or buttermilk at room temperature
1/2 cup half-and-half
4 tablespoons honey

Preheat oven to 400 F. Grease 12-inch cast iron skillet or 8-inch square or round pan and set aside. In large bowl, place dry ingredients and whisk to combine. In separate bowl, mix wet ingredients and whisk to combine well.

Create a well in the dry ingredients and pour in wet ingredients. Mix until just combined. Pour into prepared pan and bake for 20-30 minutes (closer to 20 if using a cast iron skillet) or until lightly golden brown on top, golden brown around the edges, and a toothpick inserted in the center comes out clean.

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