Sweet Barley Pilaf

Barley growing in the field

We got quite a treat this week: Isabelle from the Sequim Food Bank tried out this recipe using Nash’s barley and shared some with us. It’s totally tasty!

Serves 6.

1 Tbsp. olive oil
1 medium onion, diced (2 cups)
4 mushrooms, sliced (1 cup)
1 celery stalk, diced
1/2 cup slivered almonds (or other nuts)
1 cup barley or other whole grain
1/4 cup raisins, golden or black
Dash of salt
1 Tbsp. each fresh rosemary and marjoram, minced, or 1/2 tsp. dried
2 1/2 cups chicken or vegetable broth, low-sodium

In large saucepan, heat olive oil and saute onion until translucent. Add mushrooms, celery and almonds. Cook 3-5 minutes.

Stir in barley, raisins and seasonings until barley is coated with other ingredients.

Add broth and bring to a boil for 2 minutes, cover and reduce heat to simmer for 55 minutes.

We thank Well-Fed Me for this recipe, and also Isabelle from the Sequim Food Bank for calling our attention to this delicious recipe.

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Kale Chips with Lemon and Cumin

Chips have rarely been this good. These are great as a snack on their own, but also as a textural garnish for broths or baked eggs.

Green kale in a basket

Which is your favorite kale? Curly green…

1 tsp. cumin seeds
1 tsp. sea salt
2 large handfuls bulk kale, washed and dried thoroughly
Organic vegetable oil, for drizzling
Zest of 1 lemon

Bulk lacinato kale

…lacinato, a.k.a. dinosaur or Tuscan kale…

Preheat the oven to 325 F. Toast the cumin seeds in a dry frying pan, giving the pan a shake as you go, until the seeds start to darken, and the aroma deepens and gets nuttier. Remove from the pan and blend with the sea salt in a spice grinder or a pestle and mortar.

Bulk red kale

…or curly Nash’s red?

Separate your bulk kale leaves. If they seem too big, coarsely chop into bite-sized pieces. Toss gently, but thoroughly, in a large bowl with a good drizzle of oil, making sure every leaf is just coated with the slightest sheen of oil. Place in a single layer on a flat baking tray and cook for 6 minutes (do this in batches if you need to). You will find that they crisp up as they cool, so don’t be alarmed if they still seem a little soft when they’re first removed from the oven. Season with the cumin salt and a grating of fresh lemon zest, and serve.

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Carrot-Apple-Ginger Juice

Julia with juice

Julia Buggy, nutritionist and yogi, with a vibrant glass of orange-apple-ginger juice.

6 carrots
4 apples
2-inch piece of ginger

Wash all produce well. Add all ingredients through juicer and enjoy! Makes 2 servings of 16-20 ounces.

Stay tuned for details of a workshop by Julia on how to get the most from hearty winter veggies to stay healthy this winter, on Saturday, January 28, 2017, at 10:30 am!

We thank RebootWithJoe.com for this recipe.

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Roasted Brussels Sprouts and Millet Salad with Creamy Miso Dressing

brussels basketThis salad is intended to be a cold salad and can be prepared ahead of time.

1 1/2 pounds of Brussels sprouts, ends trimmed and sliced in half or quartered
1-2 tablespoons olive oil
Salt and pepper to taste
1 cup dried millet
1/2 cup dried cranberries

Preheat oven to 425 degrees F. Place Brussels sprouts in 9″ x 13″ glass baking dish and toss with olive oil, salt, and pepper. Roast 10-20 minutes, depending on size of sprouts. They should be fork tender, but not mushy. While sprouts are roasting, prepare millet by adding to saucepan with 2 cups of water. Bring to boil, then reduce to simmer for about 20 minutes. Turn off heat and fluff with fork. Allow millet and Brussels to cool once cooked. Combine and add cranberries. Slowly add creamy miso dressing (see below), reserving any extra dressing to accompany another dish.

Creamy Miso Dressing
1 cup plain Greek yogurt
2 tablespoons miso paste
1 teaspoon vinegar
1 cloves minced garlic
Water to thin

Combine all ingredients in a large glass measuring cup. Stir with a fork to adequately dissolve miso paste, and use water to thin to desired consistency (about 2 tablespoons).

We thank Virginia Newman for this recipe.

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Vegan Stir-Fried Cabbage in Peanut Sauce

Green cabbage in the field

This is green cabbage before it goes into your stir-fry. How’s it look after?

For the sauce
1/3 cup unsweetened coconut milk
2 Tbsp. smooth or chunky all-natural peanut butter
1 tablespoon soy sauce or tamari
2 teaspoon Asian chile-garlic paste or sambal oelek
3/4 teaspoon packed light brown sugar
 
For the stir-fry
1 medium head green cabbage
2 medium carrots
2 tablespoons vegetable oil
Salt
1 teaspoon freshly squeezed lime juice
2 tablespoons coarsely chopped roasted peanuts (optional)
Steamed rice or cooked rice noodles, for serving

Whisk all of the sauce ingredients together in a medium bowl to combine. Quarter the cabbage lengthwise, then cut the core out of each piece. Cut the cabbage crosswise into 1-inch-wide pieces. Cut the carrots crosswise into 1/4-inch-thick rounds.

Heat the oil in a wok or large frying pan over medium-high heat until shimmering. Add the carrots and half of the cabbage and cook, stirring occasionally, until starting to wilt. Continue adding the cabbage and cooking it down until all of it is added. Season with salt and cook until all of the cabbage is starting to wilt and exudes water.

Reduce the heat to medium, add the sauce, and continue cooking, stirring occasionally, until the sauce thickens slightly (it will thin out when mixed with the cabbage liquid, then thicken to the texture of whole milk) and the cabbage is crisp-tender, about 3 minutes. Remove from the heat, add the lime juice, and stir to combine. Top with the roasted peanuts, if using, and serve immediately over steamed rice or cooked rice noodles.

Serves 4.

Recipe adapted from thekitchn.com.

 

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Lemony Broccoli Salad

Broccoli plant

Broccoli and other members of the brassica family of vegetables are rich in phytochemicals called isothiocyanates. These magical chemicals actually communicate to your DNA to start detoxification processes!”

1 large head of broccoli (1 1/2 pounds), cut into 1-inch florets, stems peeled and sliced 1/2-inch thick
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon. finely grated lemon zest
1 small shallot, minced
Kosher salt
Freshly ground pepper

Bring a large saucepan of salted water to a boil. Add the broccoli florets and stems and cook until bright green and just tender, about 5 minutes. Drain and rinse the broccoli under cold water until cool; pat dry.

In a large bowl, whisk the olive oil with the vinegar, lemon juice, lemon zest and shallot and season with salt and pepper. Add the broccoli, toss to coat and serve.

The cooked and chilled broccoli can be refrigerated overnight. Toss the broccoli with the dressing just before serving.

We thank foodandwine.com for this recipe.

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Potato Salad with Arugula and Dijon Vinaigrette

arugula

Fun facts about arugula: *Arugula is a good source of vitamins A, K, C, folate, and calcium. *Arugula also has extremely powerful ‘glucosinolates,’ which act as detoxifiers and can potentially decrease the risk of cancer. *Arugula has some protein in it, which is not common in other vegetable families.

1/2 small red onion, peeled and roughly chopped
2 pounds potatoes, cut into bite-sized pieces
1/4 teaspoon salt
1 tablespoon rice vinegar
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped chives
3 cups arugula, stems removed, roughly chopped
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
5 tablespoons olive oil

Put onion in small bowl and cover with cold water (to remove some of the bite). Put the potatoes in large pot of generously salted water. Bring to boil over high heat, lower heat simmer and cook until just tender. Drain well and put into large bowl.

Gently toss warm potatoes with rice vinegar, salt, and pepper. Add chives, arugula and red onion and stir. Whisk together red wine vinegar, mustard and olive oil in small bowl. Add salt and pepper to taste. Pour over potato mixture and toss to combine. Serve warm.

We thank food52.com for this recipe.

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Basic Rolled Oats

Nash's rolled oats

Nash’s naked oats – grown and rolled right here on the farm!

1 cup Nash’s rolled oats
2 cups water or milk, or a combination
Pinch of salt (optional)
Pad of butter (optional)
1 teaspoon honey, give or take (optional)
Fresh or dried fruit (optional)
Nuts, lightly crushed (optional)

Tip: Quickly remove some of the oat hulls that slipped through the roller, by swirling the oats in water and skimming off any hulls that float to the top.

Combine oats and water/milk in a pot over medium-low heat. Bring to a simmer, stirring frequently. Once the oats begin to soften and the liquid thickens, you can add a pinch of salt, plus an optional pad of butter, or a teaspoon of honey, etc. Simmer and stir until the oats reach your desired texture and consistency. You may need to cook them for about 20 minutes to soften the bran. When serving, top with chopped fresh or dried fruit and lightly crushed nuts.

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Carrot Tahini Salad with Spiced Chickpeas

Carrots bunched

Nash’s carrots are BACK!

Serves 6

For the chickpeas:
1 1/2 cups cooked chickpeas, rinsed & drained (or 1 15-ounce can chickpeas, drained)
1 tablespoon olive oil
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper
Pinch of salt and pepper

For the dressing:
1 clove garlic, minced
1/4 cup tahini
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon honey
1/8 teaspoon ground cayenne
1/2 teaspoon salt
2 tablespoons minced parsley
Water to thin if necessary

For the salad:
3 cups shredded carrots (from 3 to 4 medium-sized carrots)
1/2 small red onion, diced
1/2 cup raisins
1 cup fresh parsley, minced
Salt and pepper to taste

Preheat the oven to 425°F. Toss the chickpeas with the oil, spices, salt, and pepper. Place on a prepared baking sheet and roast in the oven until lightly browned and crisp, 15 to 20 minutes. Shake the pan several times throughout baking. Remove from the oven and allow to cool.

Combine all the ingredients for the dressing in a mixing bowl and whisk until smooth. In a large salad bowl, toss the shredded carrots, onion, raisins, and parsley with the dressing. Mix well. Season with a little salt and pepper. Right before serving, top with the chickpeas and enjoy.

We thank thekitchn.com for this recipe. 

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Lemony Braised Lacinato Kale

lacinato kale1 large bunch (about 10 ounces) lacinato kale, leaves rinsed and thick center ribs cut out
Scant 1/2 tablespoon extra-virgin fruity olive oil
2–4 cloves garlic, or to taste
1/8 cup dry white wine (could use vermouth)
1/4–1/2 cup chicken stock
1 teaspoon coarse salt or sea salt
1–2 teaspoons freshly-squeezed lemon juice, to taste

Cut kale into 1-inch pieces and steam until slightly wilted. Remove from heat and drain well.

In a large fry pan over low heat, heat olive oil. Add garlic and sauté, stirring often, until soft. Add kale and wine; cover and cook until almost all liquid has evaporated. Add 1/4 cup chicken stock and cook until stock is almost evaporated and kale is very tender, approximately 30 minutes. Check for tenderness. If needed, add the remainder of the chicken stock and cook until done.

Season to taste with salt and lemon juice; toss with tongs and serve. Serves 2.

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