Brussels Sprouts with Parsnips

Brussels sprouts make a lovely pairing with parsnips — both visually and tastefully.

2 pounds brussels sprouts, trimmed and halved
6 medium parsnips, peeled and thinly sliced crosswise
6 tablespoons extra-virgin olive oil
2 teaspoons coarse salt
Freshly ground pepper to taste
1 cup pecan halves

Preheat oven to 450 F. Toss vegetables with oil, salt and pepper on 2 rimmed baking sheets and spread into single layers. Roast, rotating sheets halfway through, until tender and golden, about 20 minutes.

Divide pecans between sheets and roast 10 minutes more. Toss and serve.

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Posted on March 14, 2014

Collard, Pear and Caramelized Onion Casserole

It’s so wonderful to eat fresh greens in winter. When lettuces and kales have checked out for the winter, collard greens may still be ready to harvest.

1 pound collards, stems removed, cut into 1/2-inch strips
1 pound yellow onions, peeled, sliced 1/4-inch thick
1 pound pears, ripe, cored, sliced 1/4-inch thick
1/3 cup dried cherries (can substitute any dried fruit)
1/2 cup apple cider
3 tablespoons extra-virgin olive oil
1/2 teaspoon ground coriander
2 tablespoons balsamic vinegar
1 1/2 cup smoked gouda, shredded
2 tablespoons apple cider vinegar
Sea salt to taste

In a large skillet over medium heat, sauté onions in olive oil with 1/4 teaspoon salt until caramelized, about 20 minutes. When soft, sprinkle with balsamic vinegar and let cool.

In a large pot, cook collard greens, covered, in 1/2 cup water until soft, about 8 minutes. Drain and set aside to cool.

In a small saucepan, combine apple cider with dried fruit and simmer over low heat until fruit is plump. Set aside to cool.

In a bowl, mix together onions, pears, collard greens, fruit with juice, apple cider vinegar, coriander and 1 1/2 cup cheese. Season with salt to taste. Transfer the mixture to an oiled 6-cup casserole dish, sprinkle with the remaining 1/4 cup cheese, and bake at 350F for about 45 minutes until the pears are soft.

We thank chef Annie McHale of Port Angeles for this recipe.

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Posted on March 14, 2014

Chickweed Parsnip Soup

Parsnips on a bed of kale 1/2 stick unsalted butter or 3 ounces olive oil
5 medium parsnips, diced
1 large leek, diced
4 cups vegetable stock
2 apples, peeled and diced
1/2 cup heavy cream or whole milk
4 cups chickweed
1/4 teaspoon nutmeg
Salt and pepper to taste

Blanch half the chickweed for about 5 seconds in boiling water and shock in an icebath. Reserve.

Melt butter in a large pot. Saute onions and parsnips until onions are translucent. Cover with stock and apples. Simmer until parsnips are tender, about 15 minutes. Take about 1/2 the mixture out of the pot and blend in a blender with blanched half of chickweed until smooth. Return to pot and add cream and nutmeg. Add the rest of the chickweed and take off heat when it wilts. Season with salt and pepper and serve.

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Posted on March 8, 2014

Maple Parsnip Soup

It’s parsnip time!

3 tablespoons butter (or half butter and half olive oil)
1 pound parsnips, chopped
2 medium onions, chopped
2 cloves garlic, minced
1/3 cup maple syrup
6 cups chicken or vegetable broth
2 tablespoons Dijon mustard
1/4 teaspoon nutmeg
Salt to taste
1/2 cup evaporated milk
3/4 cup pine nuts, toasted

Melt the butter in a heavy-bottomed soup pot until it begins to brown. Add and sauté the chopped parsnips, onions and garlic until the onions are translucent but not brown. Then add the broth and nutmeg, bring to a simmer, and cook until parsnips are soft, about 40 minutes. Add the evaporated milk and remove from heat. Pour into a blender/food processor and puree until velvety smooth. You can also leave the soup in the pot and use a hand blender or stick blender to puree. Stir in maple syrup, mustard, and salt. Serve hot with toasted nuts for garnish. Serves 8.

We thank the cookbook Simply in Season for this recipe.

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Posted on March 8, 2014

Parsnip Soup with Corned Beef and Savoy Cabbage

Savoy cabbage is hardy enough to make it through winter, and some roots, like parsnips, are also still available at this time of year. Fortunately, if you combine these with corned beef, you have a fantastic Saint Paddy’s Day dinner.

3 (1/8-inch-thick) slices cooked corned beef (4 ounces), fat trimmed, chopped (3 tablespoons reserved, divided)
2 bay leaves
2 large parsnips (about 13 ounces), peeled, coarsely chopped
2 cups chopped onions
3 cups (or more) low-salt chicken broth
3 large savoy cabbage leaves, center ribs removed
1/4 cup heavy whipping cream

Sauté 2 tablespoons corned beef fat and bay leaves in large saucepan over medium-high heat until fat renders, about 2 minutes. Stir in parsnips and onions. Add 3 cups broth. Cover; simmer until parsnips are tender, about 10 minutes.

Meanwhile, cut cabbage and corned beef slices crosswise into very thin strips. Melt 1 tablespoon fat in medium skillet over medium-high heat. Add cabbage and corned beef. Sprinkle with salt and pepper. Toss until cabbage wilts, about 3 minutes.

Working in batches, puree soup and cream in blender until smooth. Return to same pan. Re-warm soup, thinning with more broth if too thick. Season with salt and pepper. Ladle into bowls. Mound corned beef and cabbage in center.

We thank Epicurious.com for this delicious recipe, just in time for St. Patrick’s Day!

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Posted on March 7, 2014

Traditional Beef Brisket and Vegetables

Looking for an Irish entree for Saint Paddy’s Day? Try a traditional beef brisket.

3 1/2 pounds beef brisket
20 peppercorns
10 whole cloves
1 bay leaf
1 tablespoon Nash’s mustard seeds
3 cinnamon sticks
1 tablespoon salt
3 turnips, peeled and quartered
6 red potatoes, peeled and quartered
6 medium carrots, cut into thirds
1 small head green cabbage, cut into 6 wedges
Prepared horseradish to taste

Place brisket in a large Dutch oven and cover brisket with an inch of water. Add peppercorns, cloves, bay leaf, mustard seeds, cinnamon sticks, and salt to the pot.

Turn burner on high and bring liquid to a low boil. Reduce heat until liquid is at a low simmer. Cover tightly and cook for 4 hours or until you can easily insert a fork into the beef.

Carefully transfer meat to a large plate and cover with foil to keep the meat warm.

Add the turnips, potatoes, carrots and cabbage to the pot. Increase the heat to medium-high and bring the liquid to a high simmer. Cook, adjusting heat down if water starts to boil, until vegetables are tender.

Slice brisket against the grain into thin slices and plate with vegetables and some of the broth. Serve with horseradish sauce.

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Posted on March 6, 2014

Sweet Potato and Sausage Bisque

Nash’s ground pork comes in several varieties, including Italian, breakfast, and unseasoned.

3 tablespoons olive oil
3 pounds sweet potatoes, peeled and cubed
3 pounds Nash’s Italian sausage
2 carrots, sliced 1/2 inch thick
2 celery stalks, sliced 1/2 inch thick
1 onion, quartered and separated
4 cloves garlic, quartered
3-4 cups chicken broth
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon ginger, freshly grated
Juice of lime
Yogurt (optional)

In Dutch oven or soup pot, saute vegetables and spices in 2 tablespoons olive oil until soft. Add broth and bring to a boil. Add potatoes and cook until soft.

While potatoes cook, heat 1 tablespoon olive oil in large skillet on medium and cook sausage until nicely caramelized on both sides. Set aside.
When potatoes are done, transfer soup to blender or food processor and puree until smooth. You may need to add water to thin. Return soup to Dutch oven, add sausage and lime juice, and simmer for 15 minutes.
Pour into individual bowls and top with a dollop of yogurt (optional).

We thank chef Annie McHale of Port Angeles for this recipe.

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Posted on March 6, 2014

Crock Pot Pork and Apples

Imagine coming home to the scent of pork chops in a sweet apple sauce.

1 1/2 pounds pork chops
3 apples, sliced
1 yellow onion, thinly sliced
2 tablespoons brown sugar
1 tablespoon spicy mustard (make your own from Nash’s mustard seed!)
Salt and pepper to taste

Place the pork chops at the bottom of your crock pot. Cover with the remaining ingredients, place the top on and cook on low for about 6 hours. Season with additional salt and pepper to taste, right before serving. Easy and delicious!

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Posted on March 6, 2014

Fava Bean Borscht

Fava beans are great fresh, but you can also dry them and eat them in hearty soups, like this flavorful borscht. The crews have taste tested this particular recipe, and we give it a big thumbs up!

Make 2 quarts

1/2 cup Nash’s Windsor fava beans, dried
2 bay leaves
1 teaspoon dried basil
1/3 cup oil
1 medium leek or onion, sliced fine
2 sticks celery, sliced
1/4 teaspoon caraway seeds
1/4 teaspoon Nash’s mustard seeds
3 cloves garlic, crushed
2 medium carrots, sliced
1 medium turnip, sliced fine
4 medium potatoes, cut into eighths
4 medium beets, sliced
2 cups cabbage, sliced
2-3 cups water
1/4 cup apple cider vinegar
1/2 cup dill, parsley or beet greens
Black pepper

Wash the favas and soak overnight, covered with water. Place beans in a pot with 3 cups fresh water, then add bay leaves and basil. Bring to a boil and simmer on medium heat until tender. Do not drain.

Heat the oil in a stock pot. Add leeks/onions, celery, caraway seeds, mustard seeds and garlic, and cook until tender. Add carrots, turnip, potatoes and beets, and simmer 3-5 minutes until veggies are tender. Combine with cooked fava beans. Add water, vinegar, dill, pepper and salt to taste. Bring to a boil and simmer for 5 minutes. Stir in sliced cabbage. Serve with hot sauce and sour cream.

We thank Mary Wong of our Nash’s Farm Store crew for this recipe.

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Posted on March 6, 2014

Gluten-Free Ginger and Apple Cornmeal Cake

8 tablespoons coconut oil
1/4 teaspoon xanathan gum
1 cup xylitol or organic sugar
1/2 teaspoon baking powder
2-3 apples, cored, cut into eighths
1/2 teaspoon baking soda
4 tablespoons fresh ginger, grated
1/2 teaspoon sea salt
3/4 cup fine cornmeal
3 eggs
3/4 cup all-purpose gluten-free flour, such as Manini’s or Bob’s Red Mill
1/2 teaspoon vanilla
1/2 cup almond milk

Melt 4 tablespoons coconut oil in skillet (preferably cast iron). Add 1/2 cup xylitol/sugar and stir until smooth, making sure to coat sides. If not using cast iron, transfer mixture to a 9” pie pan and coat sides.

In a circular pattern, lay apple wedges on bottom of pan, covering it entirely. Sprinkle 1 tablespoon grated ginger over apples, then place in oven for 15 minutes at 350 F, or until apples are tender.

Meanwhile, combine cornmeal, flour, baking powder, baking soda, remaining ginger and salt in a mixing bowl.

In a separate bowl, mix remaining coconut oil (solid) and xylitol/sugar until fully integrated and smooth. Add eggs one at a time and blend until combined. Add dry ingredients to egg mixture and mix thoroughly, but do not overwork batter. Add milk and mix until batter is smooth.

Remove apples from oven and pour batter on top, distributing evenly.

Return to oven and bake 30 minutes or until golden brown.

Let stand 10 minutes, run knife around sides of pan, and invert onto platter or cutting board. Cut and serve.

We thank chef Annie McHale of Port Angeles for this recipe.

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Posted on February 28, 2014