Three Tasty Ways to Enjoy Basil

The scent of basil is in the air, and there are so many ways to enjoy that basil!

Pesto is easy with a food processor. Put 2 cups packed fresh basil leaves, 2 cloves garlic and 1/4 cup pine nuts in the processor and pulse until coarsely chopped. Add 2/3 cup extra-virgin olive oil and blend until smooth. Season with salt and pepper to taste and stir in 1/2 cup freshly grated Pecorino or Parmesan cheese. Pesto goes great on just about anything—noodles, eggs, winter squash, pizza, whatever.

Make an easy Basil and Bread Salad with day-old artisan bread. Cut 12 ounces of bread into cubes. In a small bowl, whisk together 1/2 cup olive oil, 1/3 cup balsamic vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour over the bread in a large bowl and toss to mix it all up. Add 3 large, chopped tomatoes, 1 large chopped green pepper, 1 cup cubed Mozzarella cheese, 3 finely-minced garlic cloves, and 1 cup slivered basil leaves. Mix it all together and serve over a bed of young spinach leaves. Add feta or olives, if you like.

Basil Syrup can be drizzled over fresh fruit, soft cheese, or even added to a cocktail. Place 1 cup each of water, sugar and basil in small pan and heat until sugar has dissolved. Remove from heat, steep for 30 minutes, and strain.

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Posted on August 17, 2013

Massaged Kale Salad

The concept behind “massaging” kale with salt, lemon juice and olive oil is that the kale leaves will soften and relax, not just because you are rubbing them with the citrus juice and oil, but because the acid in the juice helps breaks down fibers in the kale and makes it taste sweeter.

Even your kale deserves a good massage. Any type of kale will work well with this recipe — try them all to find the one you like best!

1 bunch Nash’s kale, any type
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon honey or maple syrup (optional)

De-stem one bunch of Nash’s kale and break the leaves into bite-sized pieces. Mix them with salt and lemon juice. Massage the leaves thoroughly for about 5 minutes, then add olive oil and massage for 1 minute more. The kale should be noticeably softer and darker. You could also add honey or maple syrup if you prefer a slightly sweeter salad. Yes, your hands will be oily, but your kale will love you for it!

Toss kale leaves with:

• Toasted nuts (pine nuts, almonds, pecans)
• Dried cherries, currants, or cranberries
• Grated Parmesan or Romano cheese, or crumbled Feta
• Sprouted quinoa or cooked whole Nash’s triticale or wheat berries
• Sliced radishes, baby white turnips, cucumbers, or zucchini

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Posted on August 9, 2013

Gooseberry Fool

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.

Serves 6-8

4 ounces sugar
1 1/2 tablespoons water
1 pound gooseberries
1 orange, juice and finely grated zest
1 tablespoon Pernod liqueur (optional) (we used fennel blossom)
1 1/4 cups double cream, softly whipped

Don’t let these gooseberries fool you–they make a fabulous dessert.

Melt the sugar with the water, add the gooseberries and orange zest and juice, and simmer gently for 15 minutes. Set aside and add the Pernod. Blend the gooseberries until they are smooth. The skin has most of the gooseberry flavor and provides the fool with a bit of bite, but you can push it through a sieve for a smoother finish.

Taste the gooseberry purée for sweetness and then fold gently into the whipped cream. Serve with some toasted flaked almonds and shortbread on the side.

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Posted on August 8, 2013

Beet Chunky Pesto

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. Have you ever considered making pesto out of a root vegetable? This beet pesto is as amazingly tasty as it is brightly colored!

4 beets, roasted
4 cloves garlic
Zest and juice of 1 orange
1/2 cup walnuts or cashews
1/3 cup cilantro
2/3 cup olive oil
Salt and pepper to taste

There are so many types of beets to try in pesto!

Roast beets, cool, peel and chop.

Add garlic, orange zest, orange juice, nuts and cilantro to the food processor and pulse until chunky. Add the beets and pulse until the mixture is completely combined. It should look like very dry pesto at this point. Add in the olive oil and process the ingredients together quickly. Season to your taste.

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Posted on August 8, 2013

Broccoli Pesto

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. Did you know you could make pesto out of broccoli? Try this recipe and find out how yummy it can be!

Yields about 1 cup.

3 full cups broccoli florets
4 cloves garlic
Zest and juice of 1 lemon
1/2 cup walnuts
1/3 cup parsley
2/3 cup olive oil
Salt and pepper to taste

Broccoli pesto? Definitely!

Blanch the broccoli by cooking it in boiling water until it is fork-tender and then immediately plunge it into ice water. Once the broccoli is cold, remove it from the ice water and drain it on paper towels. Squeeze the excess water from the broccoli before adding it to the pesto.

Add all the garlic, lemon zest, lemon juice, walnuts and parsley to the food processor and pulse until chunky. Add the dry broccoli florets and pulse until the mixture is completely combined. It should look like very dry pesto at this point. Add the olive oil and process the ingredients together until the pesto is completely creamy. Season with salt and pepper and mix again. Enjoy!

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Posted on August 8, 2013

Dandelion Sunflower Seed Pesto

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. In this pesto alternative, humble dandelion greens shine.

Yields about 1 cup.

3/4 cup unsalted sunflower seeds
3 cloves garlic, minced
1/4 cup freshly grated parmesan cheese
1 bunch dandelion greens, washed
1 tablespoon lemon juice
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
Black pepper to taste

Toast the sunflower seeds.

Pulse the garlic and seeds, parmesan cheese, dandelion greens, and lemon juice and process continuously until combined. Stop the processor every now and again to scrape down the sides of the bowl. With the blade running, slowly pour in the olive oil and process until the pesto is smooth. Add salt and pepper to taste.

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Posted on August 8, 2013

Zucchini & Lemon Cucumber Salad with Chili, Lemon and Mint Dressing

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. Lemon cucumbers, which are round and sunny yellow, are a cheery alternative to everyday slicing cucumbers, especially in this refreshing summer salad.

Serves 6

4 small zucchini
2 lemon cucumbers
3 tablespoons fresh lemon juice
1 medium red chili, finely chopped
1/2 cup good olive oil
1 clove garlic, minced
1/3 cup mint leaf, chopped finely
Sea salt and freshly ground black pepper

Lemon cucumbers are like little bits of sunshine in your salad.

Prepare the zucchini and cucumber by peeling into thin, long slices using a vegetable peeler and place into serving bowl.

For the dressing, whisk lemon, olive oil, and garlic, and add the chili and mint. Season to taste.

Toss the zucchini in the dressing and let sit for 15 minutes to soften. Add cucumber just before serving.

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Posted on August 8, 2013

Beet, Hazlenut and Goat Cheese Salad

If you’re a Nash’s Farm Share member, you’ll find both spinach and beets in your box this week!

Approx. 5 beets (1 bunch), cubed
2 tablespoons coconut oil, melted
Handful chives, chopped
3-4 leaves basil, chopped
1/4 cup goat cheese, crumbled
1/4 cup hazelnuts or walnuts, chopped
1 small bunch baby spinach (approx. 1 cup)
Sea salt and pepper to taste
Honey (optional)
Balsamic vinegar (optional)

Preheat oven at 400 degrees. Roast the beets in a roasting pan with melted coconut oil for about 20 minutes, stirring frequently.

Mix all ingredients in a bowl. Drizzle with honey and balsamic vinegar if you like.

We thank Primal Bliss for this recipe.

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Posted on August 8, 2013

Sauteed Runner Beans with Heirloom Tomato Marinara Sauce

Scarlet runner beans bloom in vibrant red blossoms that are as beautiful in the field as the beans are tasty in your kitchen.

Serves 2-4
4 cups halved heirloom cherry tomatoes (or other thin-skinned tomatoes)
2 tablespoons virgin olive oil
1/2 cup filtered water
4 cloves garlic, thinly sliced
1 large shallot, chopped
2 tablespoons fresh parsley, chopped
1 giant handful fresh basil leaves, ripped
Sea salt and coarse ground pepper to taste
2 cups scarlet runner beans

In a large sauté skillet heat the olive oil, garlic and shallots over a low flame. Cook through for about 3-5 minutes. Add in the cherry tomatoes, parsley, sea salt and pepper. Simmer on medium-low for 15 minutes, stirring occasionally. (If you are using this marinara recipe for pasta or another dish, throw in the basil, stir and it is ready to be served.)

Once the tomatoes have simmered for a bit, add in the water, fresh basil and runner beans. Turn the heat up to medium and sauté for about 5-7 minutes or until the beans are cooked through (cover with a lid if necessary). Serve immediately.

We thank WithFoodAndLove.com for this recipe.

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Posted on August 8, 2013

Basil Syrup

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. Here’s a recipe straight out of our aromatic basil greenhouses!

Basil isn’t restricted to pesto or caprese salads. It makes a delicious flavor to a sweet, simple syrup that can be drizzled over fresh fruit like peaches, nectarines, mangos (or grilled apricots) or soft cheese, and makes fun summer cocktails, too!

1 cup water
1 cup sugar
1 cup basil

Place all ingredients in small pan and heat until sugar has dissolved. Remove from heat and let steep for 30 minutes, strain and put in a warmed glass container. It keeps for a week, if you can leave it alone!

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Posted on August 2, 2013