Lactose Free Recipes

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.

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

Posted on

Dilled Green Beans

Green beansYields 4 pints.

2 pounds small, tender green beans
4 large heads dill
2 cups water
1/4 teaspoon cayenne pepper
4 cloves garlic
4 small red chili peppers
2 cups vinegar
1/2 cup salt

Heat together water, vinegar, salt and cayenne pepper to make a brine. Wash beans. Snap off ends to fit in the jar. Pack beans into hot, sterilized jars. To each pint add one clove garlic, one head dill and one red pepper. Bring brine to a boil and pour over beans.

Follow USDA instructions for canning pickled green beans. Wait six weeks before eating.

We thank Janet French for this recipe.

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

Posted on

Cilantro Dill Pesto

cilantro

Cilantro!

This pesto is packed with flavor and can be spread on crackers or veggies, or mixed with a pasta dish.

1 jalapeño pepper (or substitute pickled jalapeño pepper slices)
3 tablespoons roasted sunflower seeds
1/2 cup canned white beans, drained
1 tablespoon chopped fresh dill
2 tablespoons chopped fresh cilantro
2 garlic cloves
2 tablespoons fresh lime juice
1/2 teaspoon sea salt
1/4 cup water
Pinch ground cumin
2 tablespoons extra virgin olive oil

Preheat grill. Grill jalapeño pepper until charred. (You can use pickled or simply jarred jalapeño slices in place of the grilled jalapeño.) Cool, peel off skin and remove all of the ribs and seeds from the inside of the pepper. Note: Seeds and ribs can also be left in to increase heat of pesto.

Toast sunflower seeds on a tray in a toaster oven for 5 minutes or until golden. Place all ingredients except olive oil in a blender container and puree. Slowly drizzle in olive oil after pesto has been pureed.

Recipe adapted from canyonranch.com.

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

Posted on

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.

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

Posted on

Simple Romaine & Cucumber Salad

romaine lettuce

Summer’s here, and it’s time for crisp, cool salads!

2 cups bread cubes (1/2-inch cubes)
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
Salt and freshly ground pepper
1 head romaine lettuce, chopped into bite-size pieces
1 small seedless cucumber, thinly sliced

Preheat the oven to 350°. On a baking sheet, toss the bread cubes with 1 tablespoon of the olive oil and toast for about 10 minutes, stirring once, until golden. Let the croutons cool.

In a large bowl, whisk the mustard with the balsamic vinegar. Gradually whisk in the remaining 3 tablespoons of olive oil and season with salt and pepper. Add the romaine, cucumber and croutons, toss well and serve.

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

Posted on

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.

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

Posted on

Lemon Tahini Kale Salad

lacinato kale

Kale didn’t earn its reputation as a superfood for nothin’!

1 bunch kale, stemmed and chopped
2 pinches salt (more to taste)
1/3 cup tahini
1 small lemon
1 tablespoon soy sauce or tamari
2 tablespoons warm water (more if needed to thin)
1-2 cloves garlic
1 tablespoon sesame seeds
1 tablespoon red pepper flakes

Salt the kale and massage with your hands. Let the prepped kale sit while you prepare the dressing. Combine tahini, juice from lemon, soy sauce or tamari, and water and mix well with fork. Add more water to thin as desired. Mince garlic and add to dressing along with sesame seeds and red pepper flakes. Pour 3/4 of dressing over kale, mix, and add more if necessary, or reserve for a vegetable sauté or salad dressing for later use.

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

Posted on

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.

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

Posted on

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.

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

Posted on

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.

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

Posted on