Zucchini Chips

Potatoes aren’t the only vegetable to make delicious chips. Try zucchini!

1 medium zucchini
1+ tablespoon olive oil
Salt

Preheat oven to 220 degrees and line a baking sheet with parchment paper. Thinly slice the zucchini into circles. Place the slices between 2 sheets of paper towels and press on them to extract as much moisture as possible. Line them up on the baking sheet tightly but without overlapping. Then take a pastry brush and brush the olive oil on each zucchini slice. Lightly sprinkle with salt. Be conservative, because you can easily over-salt. You can always add more later. Bake for 2+ hours until they start to brown and get crispy. Let cool before removing and serving. Store in an airtight container.

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Posted on July 31, 2014

Fresh Green Bean Saute

1 pound green beans, rinsed, ends snapped off
1 cup chopped onion
2 cloves garlic, minced
1/2 cup chopped organic red bell pepper
2 tablespoons bacon grease (or 1 tablespoon each butter and olive oil)
1 cup chicken broth
1/2 teaspoon salt and a dash ground black pepper

Melt bacon grease/butter-oil in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green. Add the chicken broth, chopped red pepper, salt, and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp. You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize.

We thank The Pioneer Woman for this recipe. She definitely preferred the bacon grease. Said it added flavor. We agree!

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Posted on July 31, 2014

10 Ways to Enjoy Walla Walla Sweet Onions!

You’ve got to taste these Walla Walla sweet onions to believe them!

Our very own Kia Armstrong (Nash’s sales manager and a super bass player) has put together a great set of cooking tips for using those delicious, succulent Walla Walla sweet onions:

1. Grilled Sweet Onions

Peel and cut onions crosswise into thick slices or into medium-sized chunks. Toss or brush with olive oil, then skewer and grill! Sprinkle with salt or drizzle with sherry or red vinegar and serve with thick slices of raw tomato or other grilled goodies.

2. Roasted Sweet Onions

Peel the sweet onions, toss them with olive or vegetable oil to coat them, sprinkle them with S&P and roast at 375°F until browned and tender, about 30 minutes. Combine with radishes, cauliflower, broccoli or other summer roastables. Leftovers are great with eggs for breakfast or on cold salads for lunch.

3. Sweet Onion & Avocado Salad

Peel and chop Walla Walla and avocado or two. Drizzle with olive oil, a splash of lemon/lime juice, fresh cilantro, dash of ground cumin/cayenne, and salt to taste. Chopped radish, cucumber, sweet corn kernels, or chopped red pepper all make excellent additions.

4. Sweet Onion Raita (Yogurt Salad)

Peel and finely chop onion. Add enough plain yogurt to coat the onions, and season to taste with salt and freshly ground black pepper. Add freshly chopped dill, parsley, mint, and/or cilantro. Serve with grilled meats or salmon.

5. Sweet Onion Rings

Cut onions into thick slices and separate into rings. Dip in buttermilk and dredge in flour seasoned with salt, pepper, and a bit of cayenne. Heat an inch or two of vegetable or organic canola oil in a large, heavy pot until oil is about 350°F. Fry onions rings until golden brown, drain, and season with more salt.

6. Sweet Onion Sandwiches

Spread two slices of bread (white bread is good, but dark rye bread is better) with mayonnaise. Sprinkle each side with chopped parsley or basil, if you like. Place a thick slice of sweet onion on one slice, top with a thick slice of tomato, sprinkle with salt and freshly ground black pepper, and close sandwich with second piece of bread or go open-face.

7. Sweet Onion Taco & Enchilada Topping

Peel and finely chop a sweet onion. Toss with fresh lime juice, add a generous amount of finely chopped cilantro, and season to taste with salt. Add a healthy dollop of this mixture to tacos or on top of enchiladas.

8. Sweet Onion Tossed Salad

Sweet onions are a mild addition to your favorite tossed green salad. They match particularly well with mild Boston lettuce or butter lettuce leaves, cucumber, carrots, and radishes.

9. Onion Egg Scramble

Saute chopped onion on med-high heat until they begin to soften and are caramel colored. Crack egg into pan, season with fresh herbs and S&P, scramble until cooked and enjoy atop a bed of quinoa or favorite toast.

10. Slow Cooked with Ham Hock
Chop an huge onion into the crock pot, add two cups of dried beans and a ham hock, cover with water about two inches above veg/beans, and simmer on low or med heat for 6-8 hours, or until everything is cooked and tender! You can also add spices and fresh herbs, a can of tomatoes, or additional veggies.

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Posted on July 25, 2014

Peninsula Chicken Salad

Nearly all these ingredients are grown, raised, or produced right here on the Olympic Peninsula. How local can you make your meal?

Serves 10-12

6 pounds chicken
Bay leaves
1 cup water or white wine
1/4 cup apple cider vinegar
3 tablespoons lemon zest
3 tablespoons lemon juice
1 cup extra virgin olive oil
1 tablespoons fresh garlic, crushed
2 tablespoons raw honey
1 cup crumbled feta (optional)
4 tablespoons plain sauerkraut
Salt and pepper to taste
1 bunch kale, finely chopped
1 small head or 1/2 large head Napa cabbage, finely chopped
2 medium cucumbers, sliced
1 bunch arugula, finely chopped
1 bunch fresh dill weed, roughly chopped
1 bunch parsley, roughly chopped
1 small bunch fresh basil, finely chopped

Roast chicken with bay leaves and one cup of water or white wine. When chicken is cool enough to touch, shred the meat. Don’t forget to save skin and bones for a fabulous healthy, healing stock or broth. Freeze broth in ice cube trays for fast and easy flavor bombs to soups, casseroles and sauces.

Make vinaigrette with wet ingredients and lemon zest. Pour over chicken and refrigerate for 2 hours. (May be served warm.) Wash and prepare greens and cucumber. Toss with chicken salad. Add the fresh herbs promptly before serving.

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Posted on July 21, 2014

Caulifower Salad

It’s cauliflower and carrot time!

1 medium cauliflower
Choice of vegetables, such as grated carrot, chopped parsley, water cress, green onion, celery, olives, tomatoes, chopped pickles
Salt and pepper
Oil and vinegar, or sour cream
Choice of herbs, such as basil, dill or cilantro

Cut the raw cauliflower into small pieces. If you want to cook them, blanch or sauté for just 3 to 4 minutes. Allow to cool completely. Cut up other ingredients and mix with cauliflower in a bowl. Prepare an oil-and-vinegar or sour cream dressing and mix it with the salad ingredients, adding herbs of your choice, and salt and pepper to taste. Leave in the fridge until serving time.

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Posted on July 17, 2014

Ideas for Using Fresh Basil

What do you do with fresh basil?

Pesto is the most common way to use fresh basil. It goes great with fish and pasta.
Stuff some sprigs of fresh basil into your favorite olive oil to infuse it.
Stack slices of tomato, Mozzarella cheese and a fresh basil leaf and drizzle with Balsamic vinegar.
Tomato, Watermelon and Basil Skewers
A summer veggie soup with added ribbons of basil has seasonal flair.
Chop basil into your favorite salad.
Toss whole basil leaves on your favorite pizza when it’s hot out of the oven.
Tomato and basil are a match made in seafood heaven.
Use aromatic basil to add punch to your everyday side dishes.
Basil also goes well with fruit like watermelon, lime, lemon, mango and strawberries.
Don’t forget your cocktails! Muddle basil into lemon or berry-based drinks, like daiquiris.

Store basil in a closed plastic or glass container at room temperature.

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Posted on July 17, 2014

Arugula Pesto with Chickpeas

This bright, peppery pesto is also delicious tossed with a combination of white beans, string beans, and tuna. Or mix it into 2 cups of cooked whole wheat couscous or bulgur.

1 tablespoon lemon juice
1 clove garlic
2 cups arugula
1 cup fresh basil
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
1 15-ounce can no-salt chickpeas, drained
1/2 teaspoon salt
8 butter lettuce leaves

Combine lemon juice, garlic, arugula, basil, oil and pepper in a food processor. Process until the herbs and garlic are finely chopped. In a medium bowl, toss the chickpeas with the pesto and season with up to 1/2 teaspoon salt. Serve on the lettuce leaves.

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Posted on July 16, 2014

Mary’s Corn Polenta

We’re milling fresh medium and coarse cornmeal as well as corn flour. What’s your favorite cornmeal recipes? Let us know in the comments below!

2 cups Nash’s corn meal
6 cups water
1 teaspoon salt
3 tablespoons butter or oil
Your favorite toppings

In a 6-quart saucepan, bring water to a boil. Add salt and gradually stir in corn meal. Reduce heat, stirring continually until mixture is thick and smooth. Blend in butter or oil, stirring with a metal spatula to scrape the bottom of the pan to prevent sticking. Continue cooking for 30 minutes, stirring frequently.

At this stage, you can add spices, herbs (such as parsley, thyme, basil, peppers, and green onions) and more salt to taste.

Grease a 13 x 9-inch pan. When the polenta is cooked, pour it into the pan and allow to rest for 10-15 minutes, or until firm. Add toppings, such as your favorite sauce, cooked vegetables, cheese, cooked ground meat, etc. If necessary, put into a medium oven for a few minutes to melt the cheese, or get up to temperature. Slice and serve.

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Posted on July 10, 2014

Hopping Nash Fritters

Named for “Hopping John Fritters,” these patties are supposed to bring good luck to those who eat them on New Year’s Day.

1 cup Nash’s dried fava beans, blanched
1 cup triticale berries, cooked
2 cups dried black-eyed peas, cooked
1 pound Nash’s sweet Italian sausage
1 medium onion
1 bunch parsley
1 teaspoon salt
1 teaspoon pepper
1 bunch purple radishes
1 teaspoon or less cayenne pepper
Bread crumbs

Soak fava beans overnight in 2 cups water, drain and cook for 45 minutes to 1 hour. Soak triticale overnight in 2 cups water, drain and cook in 1 1/2 cups of water for 45 minutes to 1 hour. Soak black-eyed peas overnight in 4 cups water, drain and cook in 3 cups water for about 1 hour on medium heat.

Saute pork in medium skillet, add chopped onion, chopped parsley, salt,
pepper and sliced radishes. Let cook for about 15 minutes on medium heat. Once the sausage turns golden brown, turn off heat and let cool.
Drain cooked berries and black-eyed peas (make sure there is no liquid on bottom of cooking dish). Let cool.

In a separate bowl, combine triticale berries, black-eyed peas and sausage combo. Mash together just so the beans start to break apart. Add fava beans and cayenne pepper. Mix all together and form patties. Add some bread crumbs so they hold together well. If you like a gluten-free option add a little bit of almond meal and it will act as a binder. Pan fry and enjoy the good luck that local foods bring to your table.

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Posted on July 8, 2014

Shara’s Pesto

Basil shares the spotlight with arugula and fava beans in this tasty hummus dip.

1 bunch basil
1 bunch arugula
1 bunch garlic scapes
1 cup shelled fava beans
2 tablespoons soy sauce, Braggs, or tamari sauce (or more to taste)
1 tablespoon garlic powder
1/2 teaspoon nutmeg
1/3 cup olive oil
Salt to taste

Boil 5 cups water in a saucepan. Add the fava beans and garlic scapes and cook 5 minutes or until soft. Add the arugula and basil and cook 2 minutes more. Drain, add all other ingredients, and put into a food processor. Process until smooth.

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Posted on July 8, 2014