Beet Chunky Pesto

Nourish, 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. Have you ever considered making pesto out of a root vegetable? This beet pesto is as amazingly tasty as it is brightly colored!

4 beets, roasted
4 cloves garlic
Zest and juice of 1 orange
1/2 cup walnuts or cashews
1/3 cup cilantro
2/3 cup olive oil
Salt and pepper to taste

There are so many types of beets to try in pesto!

Roast beets, cool, peel and chop.

Add garlic, orange zest, orange juice, nuts and cilantro to the food processor and pulse until chunky. Add the beets and pulse until the mixture is completely combined. It should look like very dry pesto at this point. Add in the olive oil and process the ingredients together quickly. Season to your taste.

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Posted on August 8, 2013

Broccoli Pesto

Nourish, 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. Did you know you could make pesto out of broccoli? Try this recipe and find out how yummy it can be!

Yields about 1 cup.

3 full cups broccoli florets
4 cloves garlic
Zest and juice of 1 lemon
1/2 cup walnuts
1/3 cup parsley
2/3 cup olive oil
Salt and pepper to taste

Broccoli pesto? Definitely!

Blanch the broccoli by cooking it in boiling water until it is fork-tender and then immediately plunge it into ice water. Once the broccoli is cold, remove it from the ice water and drain it on paper towels. Squeeze the excess water from the broccoli before adding it to the pesto.

Add all the garlic, lemon zest, lemon juice, walnuts and parsley to the food processor and pulse until chunky. Add the dry broccoli florets and pulse until the mixture is completely combined. It should look like very dry pesto at this point. Add the olive oil and process the ingredients together until the pesto is completely creamy. Season with salt and pepper and mix again. Enjoy!

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Posted on August 8, 2013

Zucchini & Lemon Cucumber Salad with Chili, Lemon and Mint Dressing

Nourish, 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. Lemon cucumbers, which are round and sunny yellow, are a cheery alternative to everyday slicing cucumbers, especially in this refreshing summer salad.

Serves 6

4 small zucchini
2 lemon cucumbers
3 tablespoons fresh lemon juice
1 medium red chili, finely chopped
1/2 cup good olive oil
1 clove garlic, minced
1/3 cup mint leaf, chopped finely
Sea salt and freshly ground black pepper

Lemon cucumbers are like little bits of sunshine in your salad.

Prepare the zucchini and cucumber by peeling into thin, long slices using a vegetable peeler and place into serving bowl.

For the dressing, whisk lemon, olive oil, and garlic, and add the chili and mint. Season to taste.

Toss the zucchini in the dressing and let sit for 15 minutes to soften. Add cucumber just before serving.

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Posted on August 8, 2013

Sauteed Runner Beans with Heirloom Tomato Marinara Sauce

Scarlet runner beans bloom in vibrant red blossoms that are as beautiful in the field as the beans are tasty in your kitchen.

Serves 2-4
4 cups halved heirloom cherry tomatoes (or other thin-skinned tomatoes)
2 tablespoons virgin olive oil
1/2 cup filtered water
4 cloves garlic, thinly sliced
1 large shallot, chopped
2 tablespoons fresh parsley, chopped
1 giant handful fresh basil leaves, ripped
Sea salt and coarse ground pepper to taste
2 cups scarlet runner beans

In a large sauté skillet heat the olive oil, garlic and shallots over a low flame. Cook through for about 3-5 minutes. Add in the cherry tomatoes, parsley, sea salt and pepper. Simmer on medium-low for 15 minutes, stirring occasionally. (If you are using this marinara recipe for pasta or another dish, throw in the basil, stir and it is ready to be served.)

Once the tomatoes have simmered for a bit, add in the water, fresh basil and runner beans. Turn the heat up to medium and sauté for about 5-7 minutes or until the beans are cooked through (cover with a lid if necessary). Serve immediately.

We thank WithFoodAndLove.com for this recipe.

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Posted on August 8, 2013

Basil Syrup

Nourish, 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. Here’s a recipe straight out of our aromatic basil greenhouses!

Basil isn’t restricted to pesto or caprese salads. It makes a delicious flavor to a sweet, simple syrup that can be drizzled over fresh fruit like peaches, nectarines, mangos (or grilled apricots) or soft cheese, and makes fun summer cocktails, too!

1 cup water
1 cup sugar
1 cup basil

Place all ingredients in small pan and heat until sugar has dissolved. Remove from heat and let steep for 30 minutes, strain and put in a warmed glass container. It keeps for a week, if you can leave it alone!

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Posted on August 2, 2013

Healthy Food in a Hurry…

Nourish, 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.

Salad of mizuna, red onion, nuts, raspberries, oil and balsamic vinegar. Toss together and enjoy!
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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Posted on August 2, 2013

Grilled Chicken Satay with Apricots and Bok Choy

Nourish, 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.

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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Posted on August 2, 2013

Balsamic-Glazed Chickpeas & Mustard Greens

Nourish, 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 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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Posted on August 2, 2013

Bok Choy & Apricot/Nectarine Salad

Nourish, 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.

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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Posted on August 2, 2013

Broccoli, Carrot, Currant, & Sunflower Salad

Nourish, 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.

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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Posted on August 2, 2013