Gluten Free Recipes

Walnut Beet Patties

Sliced beets1 1/2 cups quinoa
2 cups vegetable broth
2 medium onions, finely diced
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar (or lemon juice)
4 teaspoons dried oregano*
4 teaspoons dried basil*
4 teaspoons dried thyme*
2 teaspoons paprika
3/4 pound carrots (about 3 medium), grated
1 1/4 pounds (about 3-4 medium) beets, grated
1 teaspoon salt or to taste
1/2 teaspoon pepper or to taste
1/4 cup arrowroot powder
3/4 pounds walnuts, chopped in food processor
Extra virgin coconut oil for frying

Rinse quinoa and place it in a small pot with the broth. Cover and bring to a boil; let simmer for about 5 minutes. Turn off the heat and let it sit for another 20 minutes. Allow to cool.

Sauté onions in olive oil for about 5 minutes. Add the balsamic vinegar and herbs and sauté another 5 minutes. Grate the beets and carrots.

In a mixing bowl, combine all ingredients. Season with salt and pepper. Form into 15 to 20 patties. Over medium heat, fry the patties in a little coconut oil until lightly brown, about 7 minutes on each side. Transfer to a baking tray and continue cooking in the oven for another 15 – 20 minutes at 350 degrees. Serve warm or let them cool. Got extra patties? They freeze well!

*If fresh herbs are available, you only need 1 1/2 teaspoons of the fresh herb.

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Swiss Chard and Bacon Pasta

red chard bunched

Ah, the vibrant beauty of chard.

1 pound linguine
12 ounces bacon, cut crosswise into 1/2-inch slices
1 large red onion, halved, sliced (about 6 cups)
2 large bunches Swiss chard, stemmed, chopped (about 12 cups)
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
2/3 cup grated Parmesan cheese

Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.

Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes. Let cool on paper towels. Drain all but 2 tablespoons bacon drippings from skillet. Add onions to drippings and sauté over medium-high heat until softened, about 7 minutes. Add Swiss chard and sprinkle with salt and pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes. Sprinkle vinegar over and cook 1 minute more.

Add linguine and oil to sauce in pot and toss to coat. Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt and pepper.

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Kia’s Crock Pot Favas & Chicken

fava beans

Fava beans are fun and delicious!

Slow-cooked favas are tender and pair effortlessly with anything else you want to toss in the pot. Skip the meat and add extra veggies and lots of herbs for a vegetarian meal.

1-2 cups shucked fava beans
Approx. 2 pounds chicken thighs/drumsticks/breast, or other meat
2 cups fresh or canned salsa
4 cups chopped celery, onions, peppers, zukes, carrots, potatoes, etc.
Approx. two cups water
Salt and pepper
Fresh or dried oregano, thyme, basil, cilantro, rosemary, etc.

Put all ingredients in crock pot with salt/pepper/herbs as desired. Cover and cook on medium heat overnight or 6-8 hours. Add a fresh bunch of roughly chopped spinach/kale/chard the last 30 min of cooking, as desired. Serve hot over rice/quinoa/pasta/shredded cabbage etc.

Fava Tip: Approx 1 pound fresh favas = 1 cup shucked beans.

We thank Nash’s own Kia for this recipe.

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Simply Baked Artichokes

Artichoke

Nash’s artichokes don’t have any choke, so all of the delicious heart is available for the eating.

This recipe is easy, yet so delicious. Serve with an aioli dip, butter, or mayonnaise for a lovely summer appetizer.

6 medium artichokes
1/4 cup olive oil
Salt

Chop the stem of the artichoke at the tip of the globe. Cut the artichokes in half, and then cut off the tougher tips of the leaves.  Oil a baking sheet or baking dish large enough to fit the 12 halves. Place the artichokes flat side down. Drizzle the rest of the oil over top of the halved artichokes and sprinkle with salt. Place in a 400°F oven for 20-30 minutes, depending on how large the artichokes are. You should be able to pierce the base with a fork when they are ready.

They can be eaten as is, by holding the tips of the leaves and biting into the delicious heart. Nash’s artichokes don’t have any choke, so all of the delicious heart is available for the eating.

We thank Virginia Newman for this recipe.

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Basic Aioli

Two Garlic Bulbs

Aioli is also known as garlic sauce.

4 cloves garlic, peeled, chopped fine
2 egg yolks
1/8 teaspoon sea salt
1 cup virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon cold water
1 teaspoon lemon juice

Put garlic and salt to a mortar bowl and grind slowly with the pestle, moving in one direction only,. You can also use a food processor, then transfer the mixture back to a medium-sized bowl. Whisk in the mustard first, then the egg yolks.

Add half the oil as you whisk very slowly or the oil will not emulsify and your sauce will not thicken. Once it is incorporated, add the water and the lemon juice, whisking or stirring constantly. Then slowly add the rest of the oil. The mixture will thicken as you continue to blend it. It should be slightly thinner than commercial mayonnaise. If it becomes too thick you can add a bit more warm water, one teaspoon at a time.

We thank gourmetsleuth.com for this recipe.

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Simple Sautéed Fava Beans

fava beans

Fava beans are fun and delicious!

3-4 pounds fava beans
2 cloves garlic, diced
1 tablespoon olive oil
Juice from 1/2 lemon
Pinch of salt

Shell the fava beans from the larger pods. Bring 2 cups water to boil, and cook the fava beans for 2 minutes, strain, and rinse with cold water. Pierce the outer shell of the bean with your fingernail, and slip the bright green beans out of this second layer into a bowl.

Heat oil in sauté pan over medium heat. Add beans, and sauté for 2-3 minutes. Add diced garlic and sauté for 2-3 more minutes. The beans should be just browned. Remove from heat, add lemon and salt. Serve as a side dish or atop a salad.

We thank Virginia Newman for this recipe.

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Spinach Salad with Pickled Onions and Fresh Strawberries

Strawberries in pints without hulls

They’re here, they’re here! It’s STRAWBERRY season at last!

Dressing
1 red onion, sliced thinly
Red wine vinegar
Pinch of salt, plus more to taste
Pinch of sugar

Salad
2 bunches Nash’s spinach, stems removed and cut into 1/2-inch ribbons
Juice of 1 lemon
1 clove garlic, minced
3 tablespoons extra-virgin olive oil
Salt and fresh black pepper, to taste
Handful of fresh sliced strawberries
Toasted sunflower or pumpkin seeds (optional)

In a bowl, place the red onion slices and cover with the vinegar. Add the salt and sugar and toss. Leave for 30 minutes in the refrigerator, covered. This step can be prepared up to one week ahead of time.

Place the spinach in a large serving bowl. In a separate bowl, mix together the dressing ingredients. Whisk together until fully incorporated and pour over the greens (pour in 3/4 of the dressing and then toss, and then add the rest if needed).

After that time, add about half of the pickled red onions (the rest will stay for beyond 1 week in the fridge) and the sliced fresh strawberries. Serve immediately with extra fresh pepper, if desired, or sprinkle with toasted sunflower or pumpkin seeds.

We thank Virginia Newman for this original recipe.

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Strawberry-Avocado Salad

Strawberries

One serving of strawberries gives you half your day’s dose of Vitamin C, plus antioxidants and fiber. Eat up!

1/4 cup finely diced fresh strawberries
2 tablespoons finely chopped shallot
2 tablespoons white balsamic vinegar
1 tablespoon honey
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons chopped fresh tarragon
5 cups mixed baby lettuces
3 cups quartered fresh strawberries
1 avocado, sliced
3 tablespoons toasted pine nuts

Stir together diced strawberries, shallot, vinegar, honey, salt and pepper in a large bowl. Let stand 15 minutes. Slightly mash with a whisk. Whisk in oil and tarragon; reserve 2 tablespoons of the dressing mixture.

Add lettuces and quartered strawberries to dressing mixture; toss to combine. Transfer to a platter or individual plates; top with avocado slices and pine nuts. Drizzle with reserved dressing.

We thank www.cookinglight.com for this delicious recipe.

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Leeks Braised with Garlic and Wine

leeks

This dish is a nice transition from winter to spring. Sometimes we still need comfort food, especially when we’re tired and not quite ready to embrace longer, warmer, sunnier days. This dish can be tossed with pasta or with hearty greens.

4 big leeks, well washed and patted dry
4 big cloves of garlic, peeled and finely sliced
6 tablespoons butter
2 wineglasses of white wine
1 cup chicken stock
Half a lemon, sliced
Sea salt and fresh ground black pepper

Trim the brown ends of the green leeks off and discard. Then cut the rest of the fresh, green part of the leeks away from the round white bulbs. Finely slice the green parts and reserve. Rinse the white parts well and slice into 1-inch rounds.

In a large shallow frying pan melt the butter over medium heat. Slowly fry the garlic in the butter with the dark green leek tops until the garlic is softened but not colored. Go slow and let the garlic infuse the butter.

Add the pieces of white leek and toss them in the flavored butter. Add salt and pepper to taste and toss as well. Pour into a baking pan, squeeze the lemon over and toss it in, then pour the wine and stock in and cover with a square of baking parchment.

Bake in the oven at 350°F for 35 minutes or until tender and tasty. The butter should emulsify with the stock and wine to create a slightly shiny broth. Pour over a batch of pasta, or eat directly from a bowl with a large spoon!

Recipe adapted from thekitchn.com.

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Parmesan Polenta with Sausage Ragù

Cornmeal, different grinds

Both the polenta and the ragù can be made ahead of time, for a quick, easy, yet delicious weekday meal.

1/4 cup olive oil
1 pound Nash’s Italian sausage
1 red onion, minced
4 cloves garlic, minced
1 (28-ounce) can whole peeled tomatoes, crushed by hand
1 1/2 tablespoons balsamic vinegar
1/4 cup finely chopped basil leaves
Salt and freshly ground black pepper
1 teaspoon fine sea salt
1 1/4 cups Nash’s medium-grind cornmeal (use the coarse grind if you like a more rustic texture)
1/2 cup freshly grated Parmesan, plus more for garnish

Heat 2 tablespoons oil in a 4-quart saucepan over medium-high heat; add sausage and cook, breaking it into small pieces with a wooden spoon, until browned, 5 minutes. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic and cook 1 minute more. Add tomatoes and boil; simmer until thick, 20 minutes. Add basil, vinegar, salt and pepper to taste. Keep warm.

Meanwhile, bring sea salt and 5 cups water to a boil in a 4-quart saucepan. Slowly add cornmeal and cook, stirring constantly, and reduce heat to medium-low. Cover and cook, stirring occasionally, until thick and creamy, 8 minutes. Remove from heat and add remaining oil, Parmesan, and salt. Divide between bowls and top with ragù; garnish with more Parmesan. Serves 4.

We thank Saveur.com for this recipe.

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