Hashed Brussels Sprouts with Lemon Zest

Thanksgiving isn’t complete without bright, cheery-green Brussels sprouts.

2 tablespoons freshly squeezed lemon juice
Zest of 1 lemon
2-3 pounds Brussels sprouts
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
2 tablespoons black mustard seeds
1/4 cup dry white wine or vermouth
Salt and pepper to taste

Cut bottoms of sprouts and discard. With a food processor, slice sprouts into thin slices. Toss with lemon juice in a bowl and use fingers to separate leaves.

Heat oil and butter over high heat in a large skillet. Add sprouts, garlic and mustard seeds, and cook, stirring often, until sprouts are wilted but still bright green. Add wine and sprinkle with salt and pepper. Cook one minute more. Stir in lemon zest and serve.

We thank The New York Times for this recipe. It was adapted from The Union Square Café Cookbook by Michel Romano and Danny Meyer.

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Posted on November 21, 2013

Celeriac and Parsnip Mash

1 medium celeriac (about 1 pound), peeled and cut into 1-inch cubes
3 medium parsnips (about 3/4 pound), peeled and cut into 1-inch slices, thick ends quartered
1 large russet potato (about 3/4 pound), peeled and quartered
1/4 cup vegetable broth or chicken broth
2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh chives, divided
2 tablespoons low-fat or nonfat plain yogurt
1 1/2 teaspoons Dijon mustard
1/2 teaspoons salt
Freshly ground pepper, to taste
1/2 cup freshly grated Parmesan cheese

Place celeriac and parsnips in a large saucepan; cover with lightly salted water. Place potato in a medium saucepan; cover with lightly salted water. Bring both saucepans to a boil over medium-high heat. Reduce heat to low, cover, and simmer gently until the vegetables are very tender when pierced with a fork, about 20 minutes for the potato and 30 to 40 minutes for the celeriac and parsnips.

When the potato is tender, drain and transfer to a large bowl. Mash with a potato masher. Cover and keep warm. When the celeriac and parsnips are tender, drain and transfer to a food processor; process until smooth, stopping once or twice to scrape down the sides. Add the puree to the potato.

Meanwhile, combine broth and oil in a saucepan or measuring cup and heat on the stovetop (or in the microwave) until steaming. Stir into the puree, along with 2 tablespoons chives, yogurt, mustard, salt and pepper. Stir in Parmesan. Garnish with the remaining 1 tablespoon chives. Serve hot.

We thank EatingWell.com for this recipe.

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Posted on November 12, 2013

Nourish Recipe: Curried Parsnip Soup

Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. This week’s box contains parsnips, the star of the show in this soup.

1 lb parsnips
2 medium onions
2 to 3 cloves garlic
2 ounces butter
1 tablespoon curry powder
1 fresh red chilli, chopped
40 ounces chicken or vegetable stock
1/2 lb potatoes
1 tablespoon creamed or dessicated coconut
Double cream
Smoked paprika

As the weather cools, we turn to soups and roots, like these parsnips.

Peel and chop the parsnips, onions and garlic. Melt butter in a saucepan and add the onions and garlic. Cook gently for about 5 minutes without coloring.

Add the curry powder, chili and stock. Bring to the boil. Peel and chop the potatoes and add them along with the parsnips and the coconut.

Simmer gently with the lid on until the parsnips are tender, about 20 minutes. Liquidize until smooth with a blender. Garnish with a swirl of double cream and a sprinkling of smoked paprika.

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Posted on October 22, 2013

Sweet Potato/Squash & Lacinato Kale

1 large sweet potato OR 1 small winter squash
1 bunch lacinato kale
2 cloves garlic
Juice of one-quarter lemon
1/4 teaspoon cinnamon
1 teaspoon honey or maple syrup
1/8 teaspoon ground cloves
Salt and pepper to taste
Pinch red pepper flakes
2 tablespoons olive, peanut or organic canola oil

Peel the sweet potato/squash and cut into bite-sized pieces. Cook in 1 tablespoon oil over medium heat, stirring occasionally, until just brown on all sides and soft. While they are cooking, wash kale, remove the ribs, and cut the leaves into thin ribbons. Mince or press the garlic and set aside. Once the potato/squash is fully cooked, add the cinnamon, cloves, salt and pepper and then set aside.

Heat remaining oil in the pan and saute garlic and chili flakes for 2-3 minutes, stirring often, until fragrant. Add kale to the pan and stir often until it’s cooked down significantly and is tender. Season the greens with salt and pepper to taste. Combine the potato/squash, honey or maple syrup, and lemon juice with the greens, stir and serve.

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Posted on October 22, 2013

Arugula Chicken Salad

Nash’s arugula has impressively large leaves and a spunky flavor!

1/4 cup minced pimiento
1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste
Six chicken thighs, or other dark chicken meat, barbecued on a grill (If you bake or sauté the chicken, add a few drops liquid smoke to the dressing)
2 bunches arugula

Cut the chicken into bite-sized pieces. Wash the arugula and gently pat dry. Heat the other ingredients together in a saucepan. Put arugula in a bowl and add hot dressing, tossing to coat. Serve with chicken pieces on top.

Arugula makes a terrific wilted salad because its piquant flavor stands up so well, but there is something special about combining it with a smoky taste.

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Posted on October 10, 2013

Wine-Poached Pears

4-6 pears, peeled and cored
1 1/2 cups Harbinger Merlot
3/4 cup sugar
2 tablespoons lemon juice
2 teaspoons vanilla
2 teaspoons cinnamon
Cream to taste

Could this pear be destined to be poached in wine sauce someday?

Combine all ingredients except pears and bring to boil. Once the wine mixture is boiling, turn heat down to simmer and add pears. Simmer for two minutes until pears are tender to a fork test. Remove pears and let them cool. Gently boil wine sauce until half the volume remains. Pour sauce over pears and serve with cream.

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Posted on October 7, 2013

Roasted Celery Soup

Nash’s celery, planted in spring, is finally ready to harvest, and it makes a wonderful soup — perfect for October’s cooler weather.

8 large celery stalks, cut into 2-inch pieces
1/2 bulb fresh fennel, cut into 2-inch chunks
2 large whole garlic cloves
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
3 medium red potatoes, peeled and cut small
6 cups chicken broth
1/2 cup light cream or half-and-half
2 teaspoon fresh lemon juice
Salt and pepper to taste
Celery leaves/fennel fronds

Place the cut celery, fennel and cloves of garlic in a 9 x 13 inch roasting pan. Add the salt, pepper and olive oil and toss to coat everything. Roast in a 350F oven for 40 to 45 minutes, turning occasionally, until the edges of the vegetables just begin to brown.

While the vegetables are cooking, cook the potatoes in the chicken broth until tender, about 10 to 12 minutes. Set the pan aside to cool.

When the vegetables have finished roasting, add them to the potatoes and broth. Let everything cool. In a blender puree the soup in batches. Strain the soup through a mesh strainer. Once pureed, return the soup to the pot and bring up to the boil. Stir in the cream and the lemon juice. Re-season if needed and garnish each bowl with celery leaves and fennel fronds.

We thank food52.com for this recipe.

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Posted on October 3, 2013

Arugula Pine Nut Salad

Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. This recipe highlights arugula.

2 bunches arugula, washed well, large stems removed
1/4 cup pine nuts, toasted
1/4 cup Parmesan cheese, shaved
Salt and pepper
2 tablespoons olive oil
1 tablespoon wine vinegar or balsamic vinegar

Tear arugula into bite-sized pieces, toss all ingredients together and serve.

Nourish Tip: Arugula, also known as rocket, has a nice peppery flavor. It’s a good source of fiber, vitamin A, vitamin C and vitamin K as well as B-complex vitamins. Overall, it’s a great anti-oxidant.

Nourish Tip: Use a potato peeler to shave from a block of Parmesan cheese.

Nourish Tip: Pine nuts can be expensive, so try using sunflower seeds in their place.

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Posted on September 30, 2013

Rainbow Carrot Ribbon Salad

Purple and yellow carrots join orange carrots to make colorful bunches of rainbow carrots. Purples are sweet, and if you cut one in half, you’ll see a sunburst of orange in the core and purple on the margins. Yellows are mild with a faint parsnip taste and are cheery yellow all the way through.

1 bunch rainbow carrot ribbons, cut lengthwise into ribbons with a vegetable peeler
1 bunch arugula
Several ounces (depending on your taste) Parmigiano Reggiano, cut into ribbons
One-half red onion, slivered
Fresh herbs to taste, like basil, parsley, and chervil, broken into small pieces
One-half cup toasted nuts, like slivered almonds, walnuts or pine nuts
Salt and pepper to taste

Mix the above ingredients in a large bowl. Toss with a light vinaigrette, like the one below.

Vinaigrette
3 parts good olive oil
1 part wine vinegar
Splash balsamic vinegar
1 smashed garlic clove
Dollop dijon mustard
1 teaspoon oregano
1 teaspoon kosher salt
Ground pepper to taste

Whisk all ingredients well together.

We thank ProudItalianCook.com for this recipe.

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Posted on September 26, 2013

Creamed Dill Corn

Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week.

8 ears corn
1 tablespoon olive oil
2 teaspoons honey
1 teaspoon corn flour
Salt and pepper
1 cup heavy cream
1/2 cup cold water
2 tablespoons butter
Fresh dill to taste

Fresh dill goes so well with fresh corn!

Shuck the kernels from the corn. Saute onion in olive oil. Add corn and cook for 4-5 minutes.

Whisk corn flour, cream, water, honey, salt and pepper. Add liquid mix to corn and onion. Simmer and stir until mixture becomes creamy, about 15 minutes.

Stir in dill and serve.

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Posted on September 24, 2013