Sauteed Greens and Sweet Onion with Paprika

This recipe comes with a glowing recommendation from Elizabeth, one of our CSA members. She used a sweet paprika along with the greens and a Walla Walla-variety onion from her CSA box.

Walla Walla onions

Walla Walla onions, oh so sweet!

8 servings

1/4 cup olive oil
1 medium Walla Walla onion
1 teaspoon paprika
Kosher salt
12 cups thinly sliced collard green leaves (from about 3 small or 2 large bunches) or other sauteeing greens, such as kale
3 tablespoons coconut vinegar or apple cider vinegar

Heat oil in a large skillet over medium. Cook onion, stirring often, until translucent and starting to brown around the edges, 5–8 minutes. Stir in paprika; season with salt. Add collard greens a handful at a time, stirring to wilt after each addition before adding more; cook until all greens are wilted but still somewhat firm, about 4 minutes. Stir in vinegar. Taste and add more salt if needed.

We thank BonAppetit.com for this recipe.

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Quick and Easy Chard Sauté

rainbow chardSeparate the stems of one bunch chard from the leaves. Cut the leaves into thin strips and set aside. Thinly slice the stems.

Heat 2 Tbsp. olive oil in a large skillet or pot over medium heat. Stir in 2 cloves sliced garlic, a pinch red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften. Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, recover, and continue cooking until the chard is tender. Toss with 1 tsp. lemon juice to serve.

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Sauteed Asparagus with Spinach

Bunches of spinach in a Nash box

Green things are on their way back! It’s spinach time!

1 tbsp olive oil or Nash’s camelina oil
1 bunch asparagus, ends removed and cut into 2 inch pieces
2 Tbsp. water
3 cups packed spinach
1/8 tsp. marjoram
1/8 tsp. thyme
1/4 of a lemon, juiced
Salt
Pepper

In a medium skilled over medium heat, heat olive oil. Add asparagus and top with a little salt. Mix well to evenly coat asparagus with oil. Add water, spinach, and remaining ingredients, mix well. Cover and steam for 2-3 minutes.

Remove lid, mix and re-cover. Cook the sautéed asparagus with spinach another 3-5 minutes, or until asparagus is to your liking (firm or soft). Once done, remove from heat, plate and serve hot.

We thank lemonandolives.com for this recipe.

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Braised Spring Carrots and Leeks with Tarragon

Bunch carrots

They’re BACK! Bunched carrots are coming out of the greenhouse and into your tummy!

2 Tbsp. extra virgin olive oil
1 lb. leeks, white and light green parts only, halved lengthwise, cleaned and sliced
2 garlic cloves, minced
1 lb. carrots, peeled, halved or quartered lengthwise if thick, then cut in 2-inch lengths
½ cup water
Salt to taste
2 tsp. fresh lemon juice
1 Tbsp. chopped fresh tarragon

Heat olive oil in a medium saucepan or lidded skillet over medium heat. Add leeks and a generous pinch of salt. Cook gently until just about tender, about three minutes. Do not allow leeks to color. Add garlic, and cook, stirring, until fragrant, 30 seconds to a minute. Add carrots, water and salt to taste, and lower heat. Cover and simmer 10 to 15 minutes until carrots are tender when pierced with a knife. Stir in lemon juice and tarragon. Taste and adjust salt. Serve hot, or at room temperature. Sprinkle with additional fresh tarragon just before serving.

We thank cooking.nytimes.com for this recipe.

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Carrot-Apple-Ginger Juice

Julia with juice

Julia Buggy, nutritionist and yogi, with a vibrant glass of orange-apple-ginger juice.

6 carrots
4 apples
2-inch piece of ginger

Wash all produce well. Add all ingredients through juicer and enjoy! Makes 2 servings of 16-20 ounces.

Stay tuned for details of a workshop by Julia on how to get the most from hearty winter veggies to stay healthy this winter, on Saturday, January 28, 2017, at 10:30 am!

We thank RebootWithJoe.com for this recipe.

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Lemony Broccoli Salad

Broccoli plant

Broccoli and other members of the brassica family of vegetables are rich in phytochemicals called isothiocyanates. These magical chemicals actually communicate to your DNA to start detoxification processes!”

1 large head of broccoli (1 1/2 pounds), cut into 1-inch florets, stems peeled and sliced 1/2-inch thick
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon. finely grated lemon zest
1 small shallot, minced
Kosher salt
Freshly ground pepper

Bring a large saucepan of salted water to a boil. Add the broccoli florets and stems and cook until bright green and just tender, about 5 minutes. Drain and rinse the broccoli under cold water until cool; pat dry.

In a large bowl, whisk the olive oil with the vinegar, lemon juice, lemon zest and shallot and season with salt and pepper. Add the broccoli, toss to coat and serve.

The cooked and chilled broccoli can be refrigerated overnight. Toss the broccoli with the dressing just before serving.

We thank foodandwine.com for this recipe.

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The Perfect Pork Chop

Temptation

This man just made the Perfect Pork Chop, and he wants to share his gastronomic success with the world.

Preheat the oven to 350°F. Rub down the chops with salt, pepper, paprika, garlic, etc.

Heat up a skillet (cast iron, if possible) on medium-high with a little lard, oil, or butter. When ready, put chops on skillet for 2-3 minutes per side, until browned. Put the whole skillet in the oven for 10 minutes.

Remove from oven and let rest for 10 minutes. This is important to make the perfect pork chop!

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Fresh Nettle Tea

Nettles

Stinging nettle loses its sting when you steep it, steam it, saute it, or put it in your blender.

Finely chop four heaped teaspoons of fresh nettle. Boil four cups of filtered water and remove from the heat. Add the nettle to the water and steep for 20 minutes with the lid on. Drink hot or cold.

You can also tie up your bundles of fresh nettle to dry, and enjoy nettle tea all spring long. Use 1 teaspoon dry tea to ounces water to make a strong, invigorating cup.

Recipe courtesy of herbsandoilsworld.com.

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Roasted Garlic

garlic

Garlic lovers rejoice! Here’s an easy way to garlickify your life even further.

1 garlic bulb
1 tablespoon olive oil
1/4 cup water

Cut “top” off garlic to expose individual cloves. Drizzle olive oil over garlic, being sure to oil each clove. Place in small, oven-proof dish. Add water to dish and cover with aluminum foil. Bake for 50-60 minutes. Remove from oven and let cool completely. With small paring knife, gently remove each clove and place in small dish. Mash garlic into a paste and serve with crusted bread.

We thank chef Annie McHale of Port Angeles for this recipe.

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Mixed Slaw & Warm Ginger Dressing

Ginger root

Keep warm with the gentle spice of ginger.

Salad
1/2 head red cabbage, cored and shredded
1/2 pound Brussels sprouts, shredded
2 kale leaves, de-stemmed and finely sliced
2 green onions, thinly sliced
10 sprigs parsley, chopped
1 fennel bulb, halved, cored, and shaved thin
1 Bosc pear, cored and thinly sliced
1/3 cup sunflower seeds

Dressing
2” piece ginger, peeled and minced
Juice of 1 lemon
2-3 tablespoons raw honey
Pinch cayenne
1/2 cup olive oil
Salt and pepper to taste

In a large bowl, combine all of the salad ingredients. Set aside.

In a small saute pan, add all dressing ingredients and cook until warm and fragrant (2-3 minutes), stirring frequently. Remove from heat and pour directly onto salad. Toss salad to distribute dressing evenly.

We thank chef Annie McHale of Port Angeles for this recipe.

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