Gluten Free Recipes

Grilled Fresh Apricots

Nourish Restaurant in Sequim, WANourish, 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. We’ve just gotten juicy organic apricots in from eastern Washington, and here’s a unique way to enjoy them.

Wash and halve apricots, and remove stone. Brush a little white balsamic vinegar on the flat face of the apricot and place on a hot grill, flat side down, for about 2 minutes. Plate and drizzle honeyed yogurt sauce on top (1cup yogurt, 1 teaspoons honey, vanilla lemon zest). Sprinkle almonds over or a little basil syrup! Delish.

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Healthy Food in a Hurry…

Nourish Restaurant in Sequim, WANourish, 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. These lightning-fast recipes are truly good: good for your health and good for your schedule.

  1. Salad of mizuna, red onion, nuts, raspberries, oil and balsamic vinegar. Toss together and enjoy!
  2. Simply chop some sweet potatoes and sauté with onions. When soft the onions become soft, add mizuna and sauté for another two minutes. Serve and enjoy!

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Grilled Chicken Satay with Apricots and Bok Choy

Nourish Restaurant in Sequim, WANourish, 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 pairs our bok choy with the organic apricots just in from eastern Washington.
 
 
 

Bok choy, bunched

Mmmm, crispy crunchy bok choy!

6 tablespoons peanut butter (or other nut butter)
1/3 cup honey
3 tablespoons rice vinegar
2 tablespoons tamari or soy sauce
2-3 teaspoons chili paste
4 apricots
6 bok choy, halved and cleaned
1 tablespoons sesame or olive oil
Shrimp or chicken, cut into bite-sized pieces
Sesame seeds

Whisk first 5 ingredients together to make satay sauce. Grill shrimp and/or chicken with a little oil and cook on hot grill. Brush fruit and bok choy with a little sauce, grill 2-3 minutes, place on plate with shrimp/chicken and drizzle sauce over. Sprinkle with sesame seeds.

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Balsamic-Glazed Chickpeas & Mustard Greens

Nourish Restaurant in Sequim, WANourish, 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 showcases our super-sweet Walla Walla onions.

10 oz. mustard greens
1/2 Walla Walla onion
6 tablespoons vegetable broth
4 cloves garlic
Pinch red pepper flakes
Salt
2 tablespoons balsamic vinegar
1/2 teaspoon tamari or soy sauce
1/4 teaspoon honey
1 cup chickpeas (garbanzo beans), cooked (may substitute Nash’s field peas)

Walla Walla onions

Walla Walla onions are huge and sweet!

Remove large stems from washed greens and tear into bite-size pieces. Saute onion in broth until soft, and add garlic and red pepper. Add more broth if necessary and cook for another minute. Add greens and stir until wilted, about 3-5 minutes. Add salt to taste.

Remove greens and onions from pan, leaving liquid. Add vinegar, soy, honey and more broth, if necessary. Add chickpeas and cook until liquid is reduced to half. Spoon chickpeas over greens and drizzle with sauce. Serve with chopped chicken, shrimp, or sausage, or on its own.

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Bok Choy & Apricot/Nectarine Salad

Nourish Restaurant in Sequim, WANourish, 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 recipe, our Walla Walla onions complement the nectarines or apricots (just in from eastern Washington!) to sweeten the salad, while the baby bok choy gives a great crunch.
 
 
 

Nectarines from Sunnyslope Ranch, Wapato, WA

Juicy organic nectarines just in from Sunnyslope Ranch in eastern Washington!

Mix in a blender:
1/4 cup cashew butter or peanut butter
2 tablespoons lime juice
2 teaspoon tamari or soy sauce
2 teaspoon sugar or honey
2 teaspoon fish sauce
1 clove garlic
1 teaspoon chili paste
2 teaspoons vegetable oil

Toss together:
2 pounds bok choy, washed and chopped in half lengthwise. Cut greens into 1-inch ribbons and stalks into 1/4-inch pieces.
2 1/2 cups diced apricots/nectarines
2 carrots, peeled and chopped
1/2 cucumber, peeled, seeded and chopped
2 tablespoons Walla Walla onion, chopped
1/2 cup sunflower seeds or cashews

Add chicken, noodles or rice if desired. Mix with dressing and serve.

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Broccoli, Carrot, Currant, & Sunflower Salad

Nourish Restaurant in Sequim, WANourish, 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 spotlights our broccoli, super-sweet Walla Walla onions, and world-famous carrots.
 
 
 

Broccoli

Add some fresh broccoli to your salad for a satisfying crunch.

Whisk together:
2 tablespoons Veganaise or mayo
1 teaspoon mustard
1/3 cup apple cider vinegar
1/4 cup olive oil
2 tablespoons water
Salt and pepper to taste

Toss together:
1 crown broccoli florets, chopped; and stems, grated
1/4 Walla Walla onion, sliced thin
2 carrots, grated
1/4 cup currants or your favorite dried fruit chopped in small bites
1/4 cup sunflower seeds

Mix all ingredients together and chill for 1 hour before serving.

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Roasted Broccoli

Broccoli

It’s easy to eat your vegetables when they’re this tasty!

Here’s a delicious way to enjoy your broccoli.

1 1/2 pounds broccoli, cut into florets
3-4 tablespoons olive oil
1 tablespoon lemon juice
Kosher salt
2-3 cloves garlic, minced
Freshly ground black pepper
1/4 cup grated Parmesan cheese, or to taste

Preheat the oven to 425°F. In a large bowl toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.

Arrange the broccoli florets in a single layer on a greased or parchment lined baking sheet. Roast for 16-20 minutes, until cooked through and nicely browned.

Put the roasted broccoli back in the bowl and toss with lots of freshly ground black pepper and the grated parmesan cheese. Serve immediately.

We thank simplyrecipes.com for this recipe.

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Gooseberry Custard

gooseberries in the field

Gooseberries are plump, sweet berries that grow profusely on bushes. They’re great for cobblers, pies, and this lovely custard.

1/2 pint gooseberries, rinsed
1 tablespoon water
1/4 cup sugar
1 tablespoon unsalted butter
1 medium egg
1 small egg yolk

Place the gooseberries and water a non-corroding saucepan. Cover and cook on a low-medium heat, stirring occasionally, for 20 minutes or until the gooseberries are mushy. Purée the gooseberries through a strainer to produce about 3/4 cups of purée. Stir the sugar and butter into the warm purée and heat, stirring constantly.

Whisk the egg and the yolk until just mixed, then whisk in a little of the hot gooseberry mixture to heat the eggs. Return to the pan and cook over low heat, stirring constantly, until the mixture is well thickened, and has reached a temperature of 170°F. Pour into a container, cover, and chill. Serves two.

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Raspberry Lavender Vinaigrette

1/2 cup extra-virgin olive oil
3 tablespoons late-harvest sauvignon blanc
(balsamic vinegar may be substituted)
2 tablespoons raspberry vinegar
1 tablespoon minced fresh lavender
2 tablespoons lime juice
Salt and pepper to taste

Combine all ingredients in a jar with a tight-fitting lid and shake until blended. Taste and adjust seasonings. Allow flavors some time to mingle.

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