Mixed Slaw & Warm Ginger Dressing

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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Spicy Cauliflower

Cauliflower

Spice up your cauli with chili flakes, cumin seeds, turmeric, and ginger.

Serves 8. Prep time: 10 minutes. Cook time: 20 minutes.

6 tablespoons high-heat oil (safflower, sunflower, grapeseed, canola oil)
Large piece ginger, finely chopped
2 teaspoons chili flakes
2 tablespoons cumin seeds
2 teaspoons turmeric
3 1/2 – 4 pounds cauliflower, roughly chopped
Small bunch cilantro, chopped

Heat oil in a big pan or wok with a lid, and add the ginger and spices. Swirl everything around for a few seconds until the spices are aromatic. Reduce the heat, then stir in the cauliflower and salt and pepper to taste. Put the lid on and cook for 10 minutes or until just softened, stirring occasionally. Sprinkle with cilantro and serve. Delicious served hot or chilled.

Recipe adapted from bbcgoodfood.com.

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Kia’s Roasted Cauliflower & Walla Walla Onions

cauli wallas smaller

Cauli and wallas: a sweet seasonal treat!

Fresh, uncured Walla Walla onions are seasonally available in July and August at our farm, and are one of the veggie highlights of the summer for me. Roasted with cauli until golden brown in this dish, they just melt in your mouth.

Might I suggest making a big batch of these roasties so you have leftovers? They are a wonderful edition to scrambled eggs, sandwiches and cold salads, or as a snack on their own.

1 medium-large Walla Walla onion, rough cut into 1- or 2-inch pieces
1 medium-large head cauliflower, stems, leaves and florets roughly chopped into 2- or 3-inch pieces
3 or 4 tablespoons melted coconut oil
Salt and pepper to taste

Preheat oven to 400 degrees.

Toss veggies in coconut oil until thoroughly coated. Sprinkle with salt and lots of freshly ground pepper.

Spread single layer in one or two large baking sheets or baking dishes as needed. Bake uncovered for about 25 minutes, or longer if you have two trays in the oven. Check and flip veggies if desired. Bake until veg is well browned and starting to crisp in places.

Variations

SPICE IT UP! Add curry, chili powder or Italian seasonings when you toss veggies with salt and pepper.

OIL IT UP! Use alternative oils to coat the veggies. Coconut oil is one of my favs for flavor and health, but you can use any high-heat oil you have on hand.

MIX IT UP! Toss in other non-root veggies you have on hand to use up. Zucchini, peppers, fresh beans, broccoli etc all work well in combo with cauli and wallas.

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Kia’s Pan-Toasted Cumin

Toasted cumin seeds add wonderful flavor to chili, cornbread, soup, lentils, rice, dal, scrambled eggs, cold salads and more. Simple to make, its great to make a about a half cup sized-batch at a time, and to store the leftover ground spice in a little jar in the fridge, where it will stay fresh.

Pan-toast the cumin seeds by putting several heaping tablespoons (or more, depending on the size of your pan!) of whole cumin seeds in dry skillet on medium-low heat.

Stir or flip the seeds carefully, off and on for about 5-7 minutes, until they start to show a little sign of color, and are getting really aromatic. I don’t recommend leaving the kitchen while they are toasting, unless you have super-amazing multi-tasking skills. You don’t want the cumin to smoke or burn, and it can happen quickly if you’re not paying attention!

Remove toasted seeds from pan and let cool completely, before grinding them in a spice grinder. Coffee grinders reserved for processing herbs and spices work well for this type of job. I found a used one that I keep around just for spices, so I don’t adulterate my precious coffee beans!

Use toasted ground cumin immediately in your favorite dishes, and store the remaining spice in a little jelly jar in the fridge, for later use.

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Pickled Eggs with Dill

Eggs

Have you ever pickled your own eggs before? Now’s your chance!

Pickled eggs are delicious! Serve them on a bed of spinach greens, and they make a perfect nutritious snack to grab when on the go.

12 large eggs
1 red onion, sliced
Small bundle of fresh dill
1/2 teaspoon mustard seeds
1 clove garlic, halved
1 1/4 cup apple cider vinegar
3/4 cup water
2 teaspoons salt

Fill a large saucepan with water (enough to cover the dozen eggs that you will add). Bring the water to a simmer (not a boil!) and then gently add in the eggs by lowering them in with a spoon, one by one. Set your timer to 12 minutes and allow eggs to simmer. Then turn off heat, remove the eggs from the pot, and run them under cold water. You can gently pour the pot of eggs through a metal strainer and then run cold water over them. Peel the eggs once they are cool enough to handle.

In a medium saucepan over medium-high heat, bring all other ingredients to a boil. Reduce heat to medium-low and allow to simmer for 5 to 7 minutes.

Pour mixture into a large jar (or two smaller jars), and add the hard-boiled eggs and allow to cool for several minutes. Once cool enough, refrigerate. Your eggs will need anywhere from 2 to 3 weeks to pickle. Once ready though, they will stay good for quite a long time.

Recipe adapted by Virginia Newman from PaleoLeap.

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Three-Minute Swiss Chard

yellow rainbow chard

This simple side dish is an easy way to enjoy this nutrient packed vegetable alongside most any dish you are making.

1 pound Swiss chard, chopped
1 medium clove garlic, chopped
1 teaspoon fresh lemon juice
3 tablespoons extra virgin olive oil
Salt and black pepper to taste

Optional Additions:
6 kalamata olives
1/2 cup feta cheese
1 teaspoon soy sauce

Chop garlic and let sit for 5 minutes to bring out its health-promoting properties. Use a large pot (3 quart) with lots of water. Make sure water is at a rapid boil before adding Swiss chard. Cut off tough bottom part of Swiss chard stems. Add the chopped leaves to the boiling water. Do not cover. Cook for 3 minutes; begin timing as soon as you drop the Swiss chard into the boiling water. Place in colander and press out excess water.
Transfer to serving dish and toss with rest of ingredients while it is still hot. Using a knife and fork, cut Swiss chard into small pieces for better flavor.

We thank The World’s Healthiest Foods for this recipe.

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Kia’s Tahini Balsamic Salad Dressing

dressing fixings

Here’s an easy, quick homemade salad dressing with wonderful, complex flavor.

Although this salad dressing has ten or eleven ingredients listed, it’s actually really simple to make, and can be infinitely adjusted to suit your tastes, or what’s in your pantry/fridge!

1 cup olive oil
1/4 cup balsamic vinegar
4-5 cloves garlic, finely minced or grated
2-3 tablespoons Bragg’s Liquid Aminos, tamari or soy sauce
1 tablespoon finely diced fresh herbs (basil, thyme, rosemary, etc)
1 tablespoon stone-ground or Dijon mustard
1/4 cup hemp oil (optional)
35 twists on the pepper grinder
3 lemons, juiced (or limes)
2/3 cup tahini (sesame seed paste)
1-inch nub of ginger, finely grated (optional)

homemade salad dressing

Shake, shake, shake, and you’re done!

Combine everything in a quart mason jar, screw lid on tight and shake vigorously for about two minutes. Done!

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Asian Pickled Leek Scapes

leek scapes

Scapes are the flowering stalks of the leek plant and can be eaten like asparagus — or pickled!

Yields half a pint. Recipe can be doubled or quadrupled.

1/2 cup seasoned rice vinegar
Small splash of fish sauce (optional)
Juice of 1 lime
1 leek, thinly sliced, or 1 shallot, sliced
1/2-1 whole hot chili pepper, sliced
1 clove garlic, thinly sliced
1 tablespoon chopped cilantro
1/4 teaspoon salt
2 leek scapes, sliced thinly on the diagonal, or use 4-5 garlic scapes

Combine all but the sliced scapes in a small saucepan over medium heat and bring to a simmer. Add the scapes and return to a simmer, then remove from heat and allow to steep for 20 minutes.

Pour everything into a clean half-pint jar, tightly seal it, and give it a good shake to make sure all the aromatics in the brine are well distributed. Refrigerate for at least 24 hours to allow the flavors to develop.

Pickled scapes go great with sweet and sour pork chops!

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Kia’s Jalapeño Salsa

The roasted pepper flavor of this salsa is wonderful over breakfast potatoes and eggs, spread with mayo on sandwiches, mixed into tuna or egg salad, atop meat or vegetarian entrees, stirred into soups, or anything you want to kick up a notch with some heat!

6-8 jalapeno peppers, stems popped off
4-5 cloves of garlic, quartered
Salt
Water

In a dry cast iron skillet, pan roast whole peppers on medium-low heat, turning occasionally, until they are softened and mostly blistering or blackened, about 25 min.

Combine peppers, garlic, 3-4 large pinches of salt and a few long splashes of water in blender or Vitamix. Blend thoroughly until everything is smooth, adding a more water if needed.*

Store salsa in fridge for up to 10 days, or pour into ice cube trays and then pop them into a plastic bag when they are frozen. Use liberally over everything you eat!

*Note: Do not touch your eyes while preparing or let children handle salsa, it is VERY spicy. After blending the peppers, take the blender outside or to your stove’s fan, and open the lid in a well ventilated area.

We thank the farm’s own Kia Armstrong for this recipe.

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Garlicky Leeks in Olive Oil

leeks

Celebrate the flavors of leeks and garlic.

2 leeks
3 tablespoons extra virgin olive oil
3 garlic cloves, peeled and minced
3 tablespoons cilantro, finely chopped, plus more for garnish
Salt and pepper to taste
2 tablespoons salt

Trim the dark green ends of the leeks, leaving only the light green and white ends. Rinse leeks well (cut in half lengthwise and rinse in between layers). Slice the leeks into 2-inch chunks.

In a small frying pan, heat olive oil to hot but not smoking. Turn down the heat and add garlic and cook just until fragrant, about 30 seconds. Add cilantro and cook another 30 seconds. Season lightly with salt and pepper. Remove from heat.

In a medium saucepan, bring 8 cups water to boil. Salt the water with 2 tablespoons salt. Add leeks to the boiling water and reduce heat to simmer. Poach until leeks are just tender to bite, about 4 minutes; do not overcook.

Drain the leeks and add them to the olive oil mixture, stirring gently to coat the leeks completely. Serve immediately, garnished with more cilantro.

Recipe adapted from Food52.com.

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