Lactose Free Recipes

Roasted Sunchoke and Sauteed Greens

tat soi in the field

Add roasted sunchokes to a bed of warm greens.

2 to 3 sunchokes, sliced 1/4-inch thick
4 tablespoons olive oil
1/2 teaspoon sea salt
1 sprig rosemary, chopped fine
2 to 3 cloves garlic, minced
1 bunch tat soi, chopped into one-inch pieces
1 bunch chard, chopped into one-inch pieces
Half a lemon
Black pepper, freshly ground, to taste

Preheat oven to 425 F.

Scrub sunchokes under cold running water, then slice 1/4-inch thick (leave skin on).

Toss sunchokes and garlic with 2 tablespoons olive oil until evenly coated, then place on a baking sheet. Sprinkle with salt and rosemary.

Bake for 15 to 20 minutes, until the sunchokes are tender inside, like potatoes.

Meanwhile, in a large skillet, heat 2 tablespoons olive oil. Add garlic, tat soi and chard, and saute until soft.

Just before removing from heat, grind pepper and squeeze lemon juice over greens, stirring to mix.

Top with roasted sunchokes and serve warm.

We thank Annie McHale for this recipe.

Have you tried this recipe? Tell us how it turned out!

Posted on

Sweet Potato and Kale Chicken Patties

green curly kale

Here is a tasty way to combine kale, sweet potatoes, and chicken into gluten-free, paleo-friendly patties.

2 green onion
1/2 medium sweet potato
2 1/2 cups kale
1 pound skinless boneless chicken breasts
1/2 teaspoon sea salt
1 garlic clove, minced
1 teaspoon paprika
1 teaspoon Dijon mustard
1 tablespoon fresh rosemary, finely chopped
1 egg
2 tablespoons coconut flour

Heat a large skillet over medium high heat with 1 teaspoon coconut oil or avocado oil (or bacon grease), add green onions, and cook until tender, about 3 to 5 minutes.

Add sweet potatoes and cook for 4 to 5 more minutes, until barely tender. Add kale and cook until wilted, about 2 to 3 minutes. Set aside.

Add chicken to a food processor and process on pulse until ground. Transfer meat to a large mixing bowl. Add salt, garlic, paprika, Dijon mustard, rosemary, egg, coconut flour, and sweet potato mix. Mix together with hands until well combined.

Cover with plastic wrap and refrigerate for at least 4 hours or, even better, overnight.

Divide your chicken mixture into 6 to 7 even patties.

Coat a large non-stick pan with coconut oil or, even better, bacon grease to just coat the bottom (not a lot). Add patties and cook until golden crust forms, about 5 to 6 minutes, then flip to the other side and cook until golden and cooked through.

Serve as is, with a side salad, or with guacamole.

We thank MultiplyDelicious for this recipe.

Have you tried this recipe? Tell us how it turned out!

Posted on

Traditional Field Peas

1 pound dried field peas
1 meaty ham bone
1 large onion, chopped, about 1 cup
1-2 ribs celery, thinly sliced
1 cloves garlic, minced
1 tablespoon Cajun or Creole seasoning
1/4 teaspoon dried leaf oregano
Salt and pepper to taste
Hot cooked rice for 6
Sliced green onions for garnish

Rinse, pick over (for pebbles that may have escaped the cleaning process), and simmer field peas in water for about 1 1/2 hours. Rinse and drain the peas. In a slow cooker, combine peas with ham bone, onion, celery and garlic. Add 1 cup water or broth. Cover and cook on low for 5-6 hours. Add Cajun seasoning, oregano, and salt and pepper to taste. Continue cooking for 1-2 hours longer. Serve with hot cooked rice and sprinkle with sliced green onion if desired.

Have you tried this recipe? Tell us how it turned out!

Posted on

Hogaholics Dry Rub

This is the go-to rub for Sid, who oversees the farm’s pork sales.

1 tablespoon lemon peel
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon paprika
1/2 tablespoon black pepper
1/2 tablespoon cayenne pepper
1/2 tablespoon white pepper
2 tablespoons salt
2 tablespoons sugar

Combine all ingredients and rub into meat. Let marinate at least 24 hours before cooking.

Have you tried this recipe? Tell us how it turned out!

Posted on

Diana Fava Bean Hummus

diana fava beans

Diana fava beans are smaller and plumper than typical (“Windsor”) fava beans, but they contain more protein and are quite tasty. We recently taste tested this recipe on the farm, and it was a huge hit, served with slices of Nash’s carrots!

2 cups dried diana fava beans
1 teaspoon salt
2-3 tablespoons tahini paste
2-3 cloves garlic
1/4 cup lemon juice

Soak beans in 4 cups water with 1 teaspoon salt. Cover and let sit overnight.

Drain beans, place in pot with plenty of water and cook on medium heat until beans are very, very tender. Diana fava beans are a very hard bean with a resilient seed coat, so make sure your beans and the outer skins are very tender. If necessary, add additional water. When done, drain and let the beans cool before you begin to mix in the other ingredients.

In a food processor, puree the beans until they create a paste. Transfer to a bowl and mix in the rest of the ingredients and salt to taste. Add your hummus back into the food processor in small batches, re-blending until super-smooth and creamy.

You can use a variety of items to top your hummus, such as parsley, paprika, and extra-virgin olive oil. You may also use a variety of spices, such as cumin, cayenne, and toasted pine nuts.

Serve with pita bread, carrots, celery, or any favorite veggies.

Have you tried this recipe? Tell us how it turned out!

Posted on

Sloppy Joes

1 medium onion, chopped
1/4 cup apple cider vinegar
1/4 cup ketchup
4 ounces tomato paste
2-3 cloves garlic
2 tablespoons molasses
2 tablespoons dark brown sugar
1 tablespoon paprika
1 tablespoon brown mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon ground cayenne pepper
1/2 teaspoon salt
A little water
1 pound Nash’s ground pork

Brown the onion on low until tender and caramelized. Remove from pan. Sautee garlic until lightly browned, remove from pan and add to onions. Brown and break up the ground pork on low until almost done (you don’t want crunchy pork). Mix the onion, garlic and all remaining ingredients, except the tomato paste and water, into the pork. Once the mix is blended well, add the tomato paste and stir. Add water until the desired consistency is reached. If additional spice is desired, try adding some good ground chipotle or Guajillo pepper or some fresh jalapeno.

Eat and enjoy!

Have you tried this recipe? Tell us how it turned out!

Posted on

Quinoa Sunchoke Pilaf

sunchokes

The mild, nutty flavor of sunchokes complements quinoa nicely.

1/2 cup quinoa
2 tablespoons oil
1/2 cup chopped onion
1 1/4 cup vegetable (or chicken) broth
3/4 cup chickpeas or field peas, cooked
1 cup peeled, chopped sunchokes
1/2 cup peas, fresh or frozen
1/4 teaspoon pepper

Place quinoa in a large bowl and fill with cold water. Pour into a strainer, then return the quinoa to the bowl and rinse 4 times more. Drain well.

Heat the oil in a 2-quart saucepan over medium-high heat. Add the rinsed quinoa and cook, stirring, until it cracks and pops, about 3 to 5 minutes. Add the onion and cook, stirring, until the onion is soft.
Add the vegetable broth and bring to a boil over high heat. Add the chickpeas, sunchokes, peas, and pepper, and return to a boil. Reduce the heat and simmer, covered, 20 minutes. Fluff with a fork.

Have you tried this recipe? Tell us how it turned out!

Posted on

Beet Chutney

Chiogga beets, gold beets, cylinder beets, and Detroit beets

The earthy flavor of the beet is balanced by sweet raisins, spicy ginger, and sweet-spicy red onion in this tasty recipe.

1/4 cup extra-virgin olive oil
1 3/4 cups chopped red onion
1 large beet or 2 small beets, peeled, cut into 1/4-inch cubes
1/2 cup water
1/2 cup red wine vinegar
3 tablespoons raisins
3 tablespoons sugar
2 teaspoons chopped, peeled, fresh ginger
1 teaspoon yellow mustard seeds
Pinch of cumin seeds

Heat olive oil in heavy medium saucepan over medium heat. Add chopped red onion and beet cubes. Cook until onion is tender but not brown, stirring frequently, about 8 minutes. Add 1/2 cup water. Increase heat to high and boil until mixture is thick, about 5 minutes. Add vinegar, raisins, sugar, ginger, mustard seeds, and a pinch of cumin seeds. Reduce heat to medium-low and simmer until beet cubes are tender and chutney is thick, stirring often, about 8 minutes. Season to taste with salt and pepper. Cool.

Have you tried this recipe? Tell us how it turned out!

Posted on

Fudgy Vegan Cupcakes with Pureed Roasted Beets

Beets

Sweet beets! We (the store and farm crews) got to taste test this recipe last week and it was super tasty.

Servings: 10 cupcakes (or 1 round or square cake pan)

2 medium beets
Orange juice or water
1 cup unsweetened vanilla almond milk
1 teaspoon white vinegar or apple cider vinegar
3/4 cup raw turbinado or granulated sugar
1/4 cup canola or melted coconut oil
2 teaspoon pure vanilla extract
1 cup + 1 heaping tablespoon Nash’s soft white wheat flour or hard red wheat flour
Scant 1/2 cup unsweetened cocoa powder
 + more for topping
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch salt

Preheat oven to 375°F, remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.

Wrap beets in foil, drizzle on a bit of canola oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.

Once cooled, either finely grate or puree beets in a blender (adding orange juice or water to encourage mixing). Measure out 1/2 cup and set aside.

Line a muffin pan with paper liners.

Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and 1/2 cup beets and beat until foamy.

Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain.

Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they’ll stick to the wrapper.

Once cooled, dust with cocoa powder and store in an airtight container to keep fresh.

We thank Minimalist Baker for this recipe.

Have you tried this recipe? Tell us how it turned out!

Posted on