Gluten Free Recipes

Three Bean Dip

Kidney beans

Mmmm, bean dip. Did you know that Nash’s grows dried beans, like kidney beans and fava beans?

1 cup Nash’s black coco beans, cooked
1 cup pinto beans, cooked
1 cup adzuki beans, cooked
Salt and freshly ground black pepper to taste
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 cup plain yogurt
1 clove fresh garlic
1 tablespoon apple cider vinegar
Grated cheddar cheese (optional)

For tips on cooking dried beans, see our article Six Tips on Cooking Dried Beans.

In the working bowl of a food processor, combine all ingredients and blend until smooth. Dip with corn chips, bell peppers, carrots, quesadillas, tortillas, etc.

Have you tried this recipe? Tell us how it turned out!

Posted on

Grilled Chicken Winter Salad

Bunched spinach

Chicken and greens: simple and delicious.

1 large chicken breast
1 tablespoons grape seed oil or cooking oil
Small pinch fresh cut culinary herbs like rosemary, thyme or basil
1 bunch arugula
1 bunch mizuna
1 1/2 savoy or leafy cabbage
1/2 bunch spinach

Vinaigrette Dressing
2 tablespoons sherry vinegar
1 tablespoons fresh lime juice
1 tablespoons minced shallots
1 tablespoons chopped thyme
1 tablespoons chopped parsley
1 clove garlic, minced
1 teaspoon maple syrup
3/4 cup olive oil

Grill chicken in a skillet with salt. Cook until golden brown and well done. Toss in herbs last. Set aside to cool, then slice thinly into small strips.

Prepare greens by chopping them into bite-size pieces and submerging them into a filled sink of cold water. Gently move greens around to wash off any garden dirt. Then spin dry or lay greens on a kitchen towel to dry. Mix all ingredients for the vinaigrette dressing, drizzle on the greens and top with the chicken.

Have you tried this recipe? Tell us how it turned out!

Posted on

Grilled Leeks

leeks

Grilling season is here! Try grilling your leeks, maybe with other assorted veggies or some Nash’s pork burgers.

12 medium leeks, trimmed to about 7 inches, split length-wise to within 1 1/2 inches of the root end
Olive oil for grilling

Vinaigrette
4 teaspoons Dijon-style mustard
3 tablespoons white-wine vinegar
1/2 cup extra-virgin olive oil
1/3 cup minced assorted fresh basil

Tie the leeks in 4 bundles with kitchen string, and place in a kettle of boiling salted water. Boil them for 6 minutes, or until they are just tender, and drain them in a colander. Refresh the leeks under cold water and discard the strings.  Brush the leeks with the oil and grill them on an oiled rack set, 5 minutes on each side, or until they are golden.
Transfer the leeks as they are grilled to a platter and keep warm. In a separate bowl combine all the vinaigrette ingredients and season with salt and pepper. Drizzle the vinaigrette over the leeks.

Have you tried this recipe? Tell us how it turned out!

Posted on

Nash’s Buckwheat Biscuits

Buckwheat biscuits

Super-tasty wheat-free biscuits! Our buckwheat is grown and freshly ground right here in the Dungeness Valley.

2 cups Nash’s buckwheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter or oil
1 egg
1 tablespoon honey
1 teaspoon vanilla
1 cup sour milk

Preheat oven to 400° F and grease an 8-inch square pan. Mix flour, baking powder and salt thoroughly. Cut butter or oil into the flour mixture and set aside.

Mix the egg, honey, vanilla and milk together. Make a well in the flour mixture and add the liquid mix. Blend together using light motions. Quickly spoon 12 portions on to the greased pan and bake 30 minutes.

We thank Mary Wong for this recipe.

Have you tried this recipe? Tell us how it turned out!

Posted on

Cauliflower Tortillas

A creative and tasty way to enjoy gluten free tortillas.

A creative and tasty way to enjoy gluten free tortillas.

1 medium head cauliflower, cut up and stem removed
2 eggs
Salt and pepper to taste

Preheat oven to 375° F and line a baking tray with parchment paper. In a food processor, rice the cauliflower by pulsing until you get a texture slightly finer than rice. Measure to make sure you have 2 cups, packed.

Place riced cauliflower in bowl and microwave for 2 minutes. Stir, then microwave for another two minutes and stir again. Place in a dish towel and squeeze excess water out as hard as you can. (Get as much water out as you can, but be careful not to burn yourself.) Place drained cauliflower back in the bowl and add eggs, salt and pepper and mix until well combined. It will be a little bit runny but not pure liquid either.

Spread the mixture onto a baking sheet into 6 small fairly flat circles. Place in the oven for 10 minutes, then remove and carefully peel them off the parchment, flip them, and place back in the oven for 5-7 more minutes.

Once they’re done, place them on a wire rack to cool slightly. Heat a pan over medium heat and place the tortillas into the pan pressing down to make them crispy on the edges with a nutty taste.

Have you tried this recipe? Tell us how it turned out!

Posted on

Leek Cauliflower Soup

leeks

Leeks add wonderful flavor to soup.

1 tablespoon olive oil
1 1/2 tablespoons butter
1 large leek, cut into 1-inch pieces
1 medium head cauliflower
2 cloves garlic, chopped
4 cups vegetable broth
Salt and fresh-ground pepper to taste
1/2 cup heavy cream (optional)

Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.

Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.

Have you tried this recipe? Tell us how it turned out!

Posted on

Nettle Soup

Nettles in a bag

Try this basic nettle soup recipe, then get creative and find your own favorite version. What is your favorite addition? Let us know in the comments below!

1/2 of a 5-gallon bucket nettles
6 cups water or stock
Lots of garlic
Some onion
Salt, pepper, and tabasco to taste
Butter (optional)

Simmer all ingredients. After about 15 minutes, add garlic and onion, then simmer 5 minutes more. Pulse or puree in blender. Optional: add a blob of butter to the pot.

Infinitely variable to individual preference!

We thank Brenda for this recipe, which is her favorite nettle recipe.

Have you tried this recipe? Tell us how it turned out!

Posted on

Spring Green Soup

Nettle leaf

Nettles and chickweed make for a tasty wild-foraged soup.

1/3 pound freshly harvested nettles, washed (use gloves!)
Handful of freshly harvested chickweed, washed
2-3 small cloves garlic, minced
1 medium onion, chopped
2 small yellow potatoes, peeled and cubed
2 1/2 cups vegetable stock or water
2 cups milk
1/2 teaspoons black pepper
1 1/2 teaspoons salt
2 tablespoons butter
1 finely minced, dried baby shitake mushroom (optional)

In large pot, melt butter and add onions. Saute 5 minutes or until golden. Add potatoes and garlic, sauté 1-2 minutes. Add stock, milk, mushroom, greens, salt and pepper. Bring to boil, reduce heat, cover and simmer for 15 minutes or until potatoes are soft. Blend until smooth.

We thank Greg Atkinson for this recipe.

Have you tried this recipe? Tell us how it turned out!

Posted on

Wild Salad Greens

These nutritious greens are ones you might enjoy picking and tossing into raw salads: chickweed, miner’s lettuce, purslane, oxeye daisy, lambsquarters, sheep sorrel, field mustards, and hairy bittercress. Finding the herb and nibbling on a leaf will give you the best idea of how to incorporate it into salads, soups, stews, sandwich fillings, etc. Each one has in individual texture and taste that is unique to its being. The chickweed and miner’s lettuce are more delicate in flavor; the purslane and sheep sorrel tend towards the bitter side; the oxeye daisy, field mustards and hairy bittercress are more peppery and the lambsquarters has a deeper flavor. You can also use the young lambsquarters as you would nettles. It makes a delicious steamed veggie.

Have you tried this recipe? Tell us how it turned out!

Posted on

Nettle Pesto

Nettles

Nettles don’t sting once cooked. Magically, steaming or boiling them makes them tame — and delicious!

You will need two or three big tong-fulls of fresh nettles for this recipe. We say tong-fulls because you do not want to pick up fresh nettles, as they will sting you. Get a huge pot of water boiling and add a handful of salt.

Grab the nettles with tongs and put them into the boiling water. Stir around and boil for 1-2 minutes.

Fish them out with a skimmer or the tongs and immediately dump them into a big bowl with ice water in it. Once they are cool, put them in a colander to strain.

Get a cloth towel, like a tea towel, and put the nettles in it. Wrap one end of the towel one way, then the other end of the towel the other and squeeze out as much moisture as you can.

This makes a little more than 1/2 cup of very green, very pretty pesto. Store any unused pesto in the fridge, topped with some olive oil to keep the air out.

To Make Nettle Pesto
3 garlic cloves
2 tablespoons toasted walnuts, pecans, or other nuts
2 tablespoons grated cheese (any hard cheese will do)
6-8 tablespoons blanched, chopped nettles
Salt
Olive oil (use the good stuff)

Pesto is best made with a mortar and pestle, thus the name, which means “pound.” You can also make it in a food processor. First add the nuts and crush lightly. Roughly chop the garlic and add it processor and pulse to blend.

Add the salt, cheese and the nettles and blend together until it is all fairly uniform.

Start adding olive oil. The amount depends on how you are using your pesto. If you are making a spread, use maybe 2 tablespoons. If a pasta sauce, double that or more. Either way, add 1 tablespoon at a time, stirring to incorporate it.

Serve as a spread on bread, as an additive to a minestrone as a pasta sauce or as a dollop on fish or poultry. You can freeze it and in the fall, put it on baked delicata squash. Fantastico!

Have you tried this recipe? Tell us how it turned out!

Posted on