Eggs in Purgatory

We have 300 adorable, fluffy little chicks that will start laying eggs this fall!

Eggs, seeds, and milk are some of the most nutritious foods on earth. They are designed to be the sole source of nourishment for chicks, calves, and other babies until they can find nourishment on their own.

More than half the protein of an egg is found in the egg white along with vitamin B2, B6, B12, selenium, vitamin D, zinc, iron, and copper. The yolk contains fat soluble vitamins A, D, E, and K and also contains lecithin, which is the compound that enables emulsification needed for recipes such as Hollandaise or mayonnaise.

Eggs in Purgatory

1 Tbsp. olive oil
1/2 medium onion, chopped
1 cup tomato sauce
1 clove garlic, minced
1/4 tsp. red pepper flakes
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 cup fresh parsley, chopped
4 large eggs
1/4 cup grated Parmesan cheese

Drizzle olive oil in a skillet set over medium heat. Once it begins to shimmer, add in the onions and cook until tender, about 3 minutes.

Stir in the tomato sauce, garlic, red pepper flakes, salt and pepper. Sprinkle with half of the parsley and allow the tomato sauce mixture to thicken, about 5 minutes.

Break an egg into a small bowl and using a large spoon, make an indention in the tomato sauce mixture. Gently pour the egg into the indentation. Repeat with the remaining eggs.

Top with the grated cheese, salt and pepper. Cover the skillet and cook until the whites of the eggs are set and the egg yolks are cooked to the desired level of doneness. Remove cover from the skillet and remove the skillet from the heat. Sprinkle with remaining parsley and serve atop a bed of greens waiting to be wilted.

We thank addapinch.com for this recipe.

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Posted on May 9, 2018

Curry Roasted Cauliflower

This year’s sweet overwintered cauliflower is our best-looking cauli crop yet!

¼ cup olive oil
2 tsp. curry powder
2 tsp. sugar
1 tsp. lemon juice
½ tsp. salt
¼ tsp. black pepper
4 cups cauliflower florets, washed
2 Tbsp. slivered almonds

Preheat oven to 400 degrees. Mix the olive oil, curry powder, sugar, lemon juice, salt and pepper in a small mixing bowl. Drain the cauliflower florets and place in a 13 x 9” baking dish; pour the oil mixture over the florets and toss gently. Cover with foil and bake 15 minutes.

Remove from oven and stir in almonds mixing lightly. Return to oven and bake uncovered for an additional 10 to 15 minutes or until cauliflower is browned and almonds are toasted.

We thank geniuskitchen.com for this recipe.

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Posted on April 25, 2018

Rutabaga Raab with Cheese Sauce

Springtime is the season for sweet & tender raabs!

1 bunch rutabaga raab
1 1/2 cups nonfat milk
2 Tbsp. Nash’s soft white wheat flour
3/4 cup cheddar cheese, shredded
2 tsp. Dijon mustard
3/4 tsp. salt (to taste)

Steam or boil the raab. Don’t overcook though, as it is tender enough to eat raw.

Meanwhile, in a medium saucepan, whisk together milk and flour until blended; place over medium-high heat and bring to a boil, stirring often. Reduce heat to low and simmer until slightly thickened, about 3 minutes; remove from heat. Whisk in cheese until melted; whisk in mustard and salt.

Pour sauce over raab and toss until coated. For a little extra kick, whisk a dash of cayenne in the sauce with the mustard and salt.

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Posted on April 18, 2018

Grilled Purple Sprouting Broccoli with Tahini Dressing

Purple sprouting broccoli is a gorgeous and nutritious treat that graces our tables in the spring. As a member of the brassica family, it has detoxifying properties and is a great way for your body to cleanse. The deep purple color indicates a unique antioxidant profile and will also add some color variety to your plate. Additionally, it is an excellent source of vitamin C, which supports your immune system as the season shifts.

purple sprouting broccoli

Grilled Purple Sprouting Broccoli with Tahini Dressing

1 bunch of Nash’s purple sprouting broccoli
2 Tbsp. olive oil, plus extra to serve
½ clove garlic, crushed with a little salt
2 Tbsp. light tahini, stirred
½ lemon, zest finely grated, juiced
½ orange, juiced
½ tsp. clear honey
Sea salt and freshly ground black pepper
1 Tbsp. olive oil

For the dressing, put the garlic in a small bowl with the tahini, lemon zest and juice, orange juice, honey and a grind of black pepper. Stir well. Thin down by whisking in water, a tablespoon at a time, till the dressing has a creamy consistency. Gently stir in the oil and season to taste.

Trim the broccoli, removing any tough ends; slice any thick stems lengthwise. Steam over boiling water for three minutes, until just starting to soften but not fully tender. Or cook in boiling water for four minutes, until not quite tender, then drain well. The broccoli will be cooked further in the grill pan, so you want it under-done at this stage.

Put two tablespoons of olive oil and some salt and pepper into a bowl. Add the broccoli, toss it in the seasoning and oil. Heat a ridged cast-iron grill pan over a high heat. When hot, add the broccoli and sear for five to seven minutes, turning from time to time, until tender and patched with dark brown char marks. Transfer to a warm dish, trickle over some of the dressing, add a little more salt and pepper, and an extra dash of olive oil, and serve.

We thank theguardian.com for this recipe.

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Posted on April 13, 2018

Spicy Kale Raab and Onion Puree

Green kale raab — just one of many raabs that appear all-too-briefly in the springtime.

Try this spread on soft flour tortillas!

2 Tbsp. extra virgin olive oil or coconut oil
1 small red or yellow onion, peeled and chopped
3-4 cloves of garlic, minced or pressed
1 jalapeño, seeded and finely chopped
6 cups kale raab (or other seasonal green)
½ cup water, stock, or dry white wine
Juice of ½ lemon
2 Tbsp. cashew or peanut butter
2 Tbsp. white miso

Heat a heavy skillet over medium heat. Add olive oil, onion, garlic, and jalapeño. Stir and cook until onions are soft and garlic is lightly browned. Mix in raab, stir and add ½ cup of water. Cover and cook for 20-25 minutes, or until greens are very soft. Check every once in a while to make sure there is enough water. Add only a very small amount if needed. Remove from heat and place in a blender, add lemon juice, cashew butter, and miso and puree until smooth and creamy.

Recipe from Local Vegetarian Cooking by Debra Daniels-Zeller.

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Posted on March 9, 2018

Purple Sprouting Broccoli with Garlic and Sesame

Purple broccoli is only a few more days away!

1 bunch Nash’s purple sprouting broccoli
2 Tbsp. safflower or sunflower oil
2 Tbsp. toasted sesame oil
5 garlic cloves, peeled and very finely sliced
1 Tbsp. toasted sesame seeds

Trim off any hard ends from the broccoli stalks, as well as any very coarse leaves. Bring a large quantity of salted water to a boil in a very large saucepan and plunge in the broccoli. With the lid on, quickly bring the water back to the boil, then remove the lid and briskly simmer the broccoli for about 2 minutes. Drain thoroughly.

Meanwhile, heat both oils in the pan over a medium heat. Fry the garlic for 2-3 minutes, stirring constantly, until the slices are light golden. Throw in the broccoli and fry it for 2-3 minutes, tossing frequently, until the stalks are piping hot and imbued with the garlicky oil. Serve immediately with the sesame seeds sprinkled over the top.

We thank bbcgoodfood.com for this recipe.

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Posted on February 14, 2018

Cilantro Pesto

1 cup packed fresh cilantro leaves
1⁄2 cup almonds
3 large garlic cloves
1⁄4 cup grated Parmesan cheese
1⁄4 cup olive oil
1⁄2 teaspoon salt

Combine the cilantro, garlic and almonds in a blender or food processor and puree until smooth. Add the Parmesan, oil and salt and puree to a smooth paste. Stir into hot pasta and serve. It’s a dynamite addition to a sandwich, too.

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Posted on February 8, 2018

English Bacon, Leek, and Potato Soup

Leeks add wonderful flavor to soup.

2 Tbsp. butter or ghee
2 medium leeks, white and light-green parts, sliced thin
1 Tbsp. fresh thyme leaves
1 lb. English-style bacon, chopped
3 carrots, peeled and chopped
4 medium potatoes, peeled and chopped into ½-inch pieces
1½ quarts chicken bone broth
2 Tbsp. chopped chives

Melt the butter in a heavy stock pot over medium. When it foams and froths, toss in the sliced leeks (save the rest of the leeks for flavoring stock) and fry them in the butter until they soften and become translucent. Stir in thyme and bacon, and continue cooking until the bacon renders its fat and is cooked through, about 6 minutes.

Dump the carrots and potatoes into the pot, stir in the broth and simmer, covered, until the vegetables become tender in the heat of the soup, about 40 minutes.

Ladle the soup into bowls, top with chopped chives and serve.

We thank nourishedkitchen.com for this recipe.

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Posted on January 17, 2018

Roasted Brown Butter Honey Garlic Carrots

Sweet, sweet carrots!

2 pounds large carrots, cut into 2 inch pieces
½ cup butter
3 Tbsp. honey
2 garlic cloves, chopped
Salt and pepper
Parsley or cilantro, chopped for garnish

Preheat oven to 425°F. In a medium saucepan add the butter and cook over medium high heat. Continue to whisk for a few minutes until the butter starts to become frothy and brown. Add the honey and garlic and remove from heat.

In a large bowl add the carrots and drizzle the sauce on top. Toss until coated and spread evenly on a large baking sheet. Season with salt and pepper.

Bake for 15-20 minutes or until carrots are tender. Transfer to a serving dish and garnish with parsley or cilantro. Serve immediately.

Recipe from therecipecritic.com.

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Posted on January 4, 2018

Beet Salad with Ricotta Salata and Hazelnuts

1/4 cup lemon juice (from Meyer lemons, if possible)
1/4 cup hazelnut or olive oil
1/2 tsp. salt
1/4 tsp. pepper
6 small beets, peeled and sliced very thin
1/2 cup crumbled ricotta salata cheese
1/4 cup torn mint leaves
1/2 cup roughly chopped toasted hazelnuts

Whisk together lemon juice, oil, salt, and pepper in a large bowl. Add beets and toss to coat evenly. Sprinkle with remaining ingredients and serve.

We thank myrecipes.com for this recipe.

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Posted on December 27, 2017