Lactose Free Recipes

Chicken with 40 Cloves of Garlic

Two Garlic Bulbs

There will be zero vampires anywhere near your zip code after you make this delicious dish.

Serves 4
Active Time: 15 minutes
Start to finish: 1 hour

In this family-style dish, long, slow cooking transforms its pungency into a sweet, mellow mash, perfect for smearing on a piece of crusty bread. Follow that with greedy forkfuls of the bird, and use a remnant of bread to sop up the luxurious juices.

1 four-pound chicken, rinsed and patted dry (Organic whole birds for sale at Nash’s Farm Store)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 scant cup olive oil
2 fresh flat-leaf parsley sprigs
1 fresh rosemary sprig
1 fresh thyme sprig
1 fresh sage sprig
1 Turkish or California bay leaf
1 celery rib
40 cloves garlic, peeled (3-5 heads)
Accompaniment: toasted baguette slices

Special equipment: kitchen string; an instant-read thermometer

Put a rack in middle of oven and preheat oven to 350F.

Sprinkle chicken inside and out with salt and pepper. Tie legs together with kitchen string and fold wings under chicken. Heat oil in a 6- to 8-quart wide heavy ovenproof pot over moderately high heat until hot but not smoking. Add chicken and sear, turning it carefully, until golden brown all over, about 10 minutes. Transfer chicken to a plate.

Tie herbs and celery together with string to make a bouquet garni and add to pot. Scatter garlic over bottom of pot and put chicken breast side up on top of garlic. Cover tightly, transfer to oven, and bake, basting twice, until thermometer inserted into thickest part of a thigh (without touching bone) registers 170F, 30 to 40 minutes. Transfer chicken to a cutting board and let stand for 10 minutes; reserve pan juices.

Spread roasted garlic on toasts and cut chicken into serving pieces. Serve chicken drizzled with some of pan juices.

We thank The Gourmet Cookbook for this recipe.

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

Posted on

Nash’s greens with creamy horseradish dressing

1 bunch lettuce
1 bunch arugula
1 bunch spinach
1/4 cup strawberries, cleaned and sliced thinly

Clean the greens and chop to your liking. Place in a bowl, add the berries and top with dressing.

Dressing
2 tablespoons minced, peeled, fresh ginger
1 tablespoon white balsamic vinegar
1 bunch Nash’s garlic scapes, minced
1 tablespoon mayonnaise
1 1/2 teaspoon Dijon mustard
1 teaspoon soy sauce
1 teaspoon maple syrup or honey
1/4 cup grape seed oil
2 teaspoons minced peeled fresh horseradish

In a blender combine all the ingredients except for grape seed oil. With the blender
running on low, add grape seed oil until it all starts to emulsify. For more of a kick add more horseradish.

We thank Nash’s Farm Chef Karolina Tracz for this recipe.

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

Posted on

Triticale berries with baby bok choy and onion comfit

triticale1 cup triticale berries, cooked
2 bunches baby bok choy
1 bunch spicy radishes
1/4 cup onion comfit (see below)

To cook berries, soak them overnight in 1 1/2 cups water. Drain the water and place berries in a medium sauce pan. Add 2 cups water and cook on medium heat for 45 minutes to 1 hour. Once cooked, let cool down.

Meanwhile, slice baby bok choy into quarters, place on a grill and cook till they start getting nice grill marks. Let cool. Clean and slice radishes.

Mix all ingredients together in a bowl starting with berries and adding onion comfit, radishes, and grilled baby bok choy. You can also use fresh herbs like parsley or cilantro to garnish.

Onion comfit
2 large red onions, sliced thinly
1/2 cup red wine
1 tablespoon chopped garlic
2 tablespoons brown sugar
1/4 cup balsamic vinegar
1/2 teaspoon salt

In a medium sauce pan place sliced onions and a little bit of oil, and cook on medium heat till translucent, about 15 minutes. Add remaining ingredients, reduce heat to low and cook, stirring often until the liquid has been reduced, about 20 minutes. Store in fridge until ready to serve. Use on sandwiches or with a hummus dip.

We thank Nash’s Farm Chef Karolina Tracz for this recipe.

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

Posted on

Bacon-Wrapped Pork Loin

1 pork loin (1 1/2 pounds)
Salt and pepper
1 tablespoon olive oil
2 tablespoons finely chopped fresh rosemary
1/4 pound bacon, thinly sliced
1 cup white wine

Preheat oven to 375°F. Pat pork roast dry with paper towels. Season pork roast with salt and pepper. Heat oil in a large cast-iron skillet over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat.

Rub pork with chopped rosemary; wrap with bacon, overlapping strips slightly. Tie pork roast with kitchen string.

Roast in oven, basting occasionally with cooking juices, until internal temperature is 145°F on a meat thermometer, 35 or 40 minutes. Remove from oven. Transfer pork to a serving dish.

Make pan sauce. Place the roasting skillet on the stove top over low heat. Add the wine and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits from the pan bottom. Pour through a fine-mesh sieve into a small saucepan. Skim off the fat. Reheat to serving temperature if necessary.

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

Posted on

Citrus Pork with Egg Noodles

1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 pound boneless pork loin, cut into 2″ x 1/2″ strips
1 tablespoon vegetable oil
2 cloves garlic, minced
1 cup chicken broth
1/2 cup orange juice
2 tablespoons cider vinegar
1/2 tablespoon brown sugar
2 medium carrots, sliced
1 tablespoon corn starch
1/2 cup sliced green onions
1/2 pound egg noodles, cooked, drained

Get the water boiling for your noodles.

In a small bowl combine cumin, salt and pepper. Add pork; toss to coat.

In a large skillet heat oil over medium-high heat. Add the pork and garlic. Sauté for 2 minutes or until browned.

In a small bowl blend the broth, orange juice, vinegar, and brown sugar. Reserve 1/4 cup of the broth mixture. Pour all but the reserved broth mixture into the skillet with the pork and garlic. Add the carrots. Bring to a boil and reduce the heat to medium. Cook 7-8 minutes.
Blend corn starch into reserved broth mixture. Stirring constantly, pour the corn starch mixture into the skillet to thicken the sauce. Add the green onions. Bring to a boil and simmer for 1 more minute.

Toss with the noodles. Serve immediately.

Serves 4.

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

Posted on

Italian Sausage Soup

1 pound Italian-spiced pork sausage
1 clove garlic, minced
3 1/2 cups vegetable broth
2 cups stewed tomatoes
1 cup sliced carrots
2 cups great Northern beans with cooking liquid
2 small zucchini, cubed
2 cups spinach, packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.

Remove from heat and add spinach. Replace lid, allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

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

Posted on

Moroccan Pork

2 lemons
2 1/2 teaspoons extra-virgin olive oil, divided
2 teaspoons paprika, preferably Hungarian
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground ginger plus 1 pinch, divided
1 1/2 pounds pork loin, cubed
1 14-ounce can reduced-sodium chicken broth
1 cup butternut squash, diced (1/2-inch cubes)
1 cup carrots, sliced (1/2 inch thick)
1 cup canned chickpeas, rinsed
1/2 cup onion, chopped
1/2 cup diced tomatoes
2 tablespoons preserved lemon, chopped and rinsed (see note; optional)
1 tablespoon tomato paste
2 teaspoons minced garlic
1/4 teaspoon hot sauce, such as Tabasco
1 pinch ground cinnamon
1 pinch ground allspice

Zest and juice the lemon(s) to get 1 tablespoon zest and 2 tablespoons juice; reserve the zest. Combine the juice, 1/2 teaspoon oil, paprika, turmeric, coriander, cumin, pepper and 1/4 teaspoon ginger in a medium bowl. Add pork; stir to coat. Marinate in the refrigerator for 30 minutes or up to 4 hours.

Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the pork and cook, stirring, until no longer pink on the outside and beginning to brown, 2 to 3 minutes. Transfer the pork to a plate.

Add broth, squash, carrots, chickpeas, onion, tomatoes, preserved lemon (if using), tomato paste, garlic, hot sauce, cinnamon, allspice, the reserved lemon zest and the remaining pinch of ginger to the pan. Bring to a boil, stirring occasionally; reduce heat to a simmer and cook, stirring occasionally, until the vegetables are tender, 20 to 30 minutes. Stir in the pork, return to a simmer and cook, stirring, until the pork is just cooked through, 2 to 5 minutes more.

Note: Although entirely optional, preserved lemons make this ragu more authentic. A signature flavor in Moroccan dishes, lemons that are preserved in a salt-lemon juice mixture for at least 30 days have a salty, sweet taste and tender texture. Find them at specialty food stores or online at surlatable.com.

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

Posted on

Slow-Cooked Pork Shoulder

1 lean boneless pork shoulder
1 medium onion, diced
2 tablespoons fresh sage, chopped
2 tablespoons fresh rosemary, chopped
10 cloves garlic, sliced
1 1/2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon dry white wine
1 tablespoon extra-virgin olive oil
1 tablespoon teriyaki sauce
1/4 cup brown sugar

Preheat oven to 250 degrees. Place the sage, garlic, rosemary, ground pepper, salt, teriyaki sauce and brown sugar in a food mixer, and blend together until thick. While the mixer is still on, the add in the olive oil and white wine. Trim the fat off of the pork roast. Make several holes in the roast 1 inch deep. Place the mixed sauce into each hole and cover the roast with the rest. Cook with onions for 5 hours.

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

Posted on

Stir-Fry Pork with Cabbage and other Super-Vegetables

4 boneless pork chops
2 cups broccoli florets, blanched
2 stalks celery, thinly sliced
1 large onion, thinly sliced
2 sweet red peppers, seeded, cut bite-sized
1 head bok choy, thinly sliced
2 cups fresh bean sprouts, rinsed
2 tablespoons vegetable oil
1 clove garlic, minced
1 slice fresh ginger, minced
1 cup beef broth
1/4 cup soy sauce
1/4 cup brown sugar
1 teaspoon sesame oil
2 teaspoon oyster sauce
1/4 teaspoon hot red pepper sauce (optional)
1 1/2 tablespoon cornstarch
1/3 cup cold water

Remove fat from pork and cut into thin slices. Have veggies cut and ready. Prepare the sauce by heating 1 tablespoon of oil in a small saucepan. Sauté the garlic and ginger until sizzling. Add broth, soy sauce, brown sugar, sesame oil, oyster sauce, and hot red pepper sauce. Simmer 5 minutes. Stir the cornstarch into cold water until there are no lumps. Add to sauce, stirring constantly until thickened. Simmer a few minutes longer.

Heat 1 tablespoon oil in a 12-inch skillet or wok. Over high heat, stir-fry the pork until it’s just cooked through. Remove and reserve the pork. Add another tablespoon oil to the skillet. Over medium-high heat, stir-fry the celery and onion 1 minute. Add the red pepper and broccoli; stir-fry 1 minute. Add the cabbage; stir-fry 1 minute. Add the sprouts and cooked pork. Stir in the sauce and heat through, stirring well to blend flavors.

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

Posted on

Sweet & Sour Broccoli

Purple Sprouting Broccoli1 bunch Nash’s purple sprouting broccoli
1 tablespoon high-heat oil
2 teaspoons toasted sesame oil
1 tablespoon minced garlic
1 tablespoon light brown sugar
1 tablespoon rice wine vinegar
1/2 teaspoon pepper
1 tablespoon plus 1 teaspoon soy sauce

Cut each broccoli stalk in half to create long, thin pieces. Wash and dry well.

Warm a large sauté pan over medium-high heat and add the oils. Add the purple sprouting broccoli and brown it on the outside, stirring occasionally, about 3 minutes. Add the garlic and stir frequently until fragrant and beginning to brown. Add the sugar, vinegar, pepper, and soy sauce. Let the sauce reduce by half and stir to coat the broccoli. Taste for seasoning, and serve warm.

We thank Darin Gagner for this recipe.

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

Posted on