Pickled Carrots with Garlic and Cumin

What to do with all these glorious carrot riches? Pickle them!

4 medium to large carrots
1 small head garlic
Salt
1 jalapeño chile, sliced into rounds, or 1 whole chile de árbol
3/4 cup apple cider vinegar
1 teaspoon cumin seeds
1/2 teaspoon sugar or honey
1/2 teaspoon black peppercorns

Peel the carrots and slice them diagonally or crosswise about 3/8″ thick. Separate the garlic cloves and peel them. Don’t use any that are bruised or sprouting.

Boil the carrots in salted water to cover for 3 minutes, then drain. Combine the remaining ingredients plus 3/4 cup cold water and 1/2 teaspoon salt in a bowl. Stir to dissolve the salt and sugar, then add the carrots. Refrigerate overnight before serving.

We thank Vegetarian Cooking for Everyone by Deborah Madison for this recipe.

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Posted on August 21, 2014

Artichoke Dipping Sauces

Behold the artichoke! Try having a dinner party with a variety of dipping sauces.

Lemon-Thyme Butter

In a small bowl, stir together 1 stick melted butter, 1 teaspoon dried thyme, and 1 tablespoon fresh lemon juice. Season with salt and freshly-ground pepper.

Garlic Mayonnaise

In a small bowl, stir together 3/4 cup mayonnaise and 1 or 2 minced or crushed garlic cloves. Season with salt and freshly-ground pepper.

Sesame Dipping Sauce

Combine 1/2 cup mayonnaise, 3 tablespoons Bragg’s Liquid Aminos, 2 tablespoons olive oil, 2 tablespoons sesame oil, 1 1/2 tablespoons honey, 1 tablespoon fresh lemon juice, and 3/4 teaspoon seasoned salt.

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Posted on August 14, 2014

Carrot-Ginger Salad

If you love that lovely carrot-ginger flavor, also try a carrot-ginger soup, mmmmm!

1 cup golden raisins
1 tablespoon fresh ginger, grated
1/2 cup plain yogurt or Vegannaise
Rind of 1 lemon, grated
1 teaspoon lemon juice
Salt to taste
4 cups carrots, grated

Cover the raisins with hot water and soak for 20 minutes. Drain. Mix ginger with yogurt, lemon rind, lemon juice and salt. Combine the carrots, raisins and dressing. Toss well and adjust seasoning.

Substitute orange juice and rind for lemon, if you like, and garnish with a little finely sliced onion and fresh cilantro leaves.

We thank Edward Espe Brown and The Complete Tassajara Cookbook for the basis of this tasty recipe.

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Posted on August 7, 2014

Parsley–Mint–Cherry Tomato Salad

This parsley wants to join you for dinner.

Serves 6

1 large bunch flat-leaf parsley
1 large bunch mint
1 quart cherry tomatoes
1 small shallot, finely chopped
2 teaspoons Dijon mustard
2 tablespoons apple cider vinegar
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Pick the leaves from the parsley and mint and place in a large bowl. Halve the cherry tomatoes and toss with the parsley and mint leaves.

Combine the shallot, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl and let stand 5 minutes. Whisk in the oil until emulsified, then toss the dressing with the salad and season with salt and pepper to taste.

We thank Takepart.com for this tasty recipe.

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Posted on July 31, 2014

Zucchini Chips

Potatoes aren’t the only vegetable to make delicious chips. Try zucchini!

1 medium zucchini
1+ tablespoon olive oil
Salt

Preheat oven to 220 degrees and line a baking sheet with parchment paper. Thinly slice the zucchini into circles. Place the slices between 2 sheets of paper towels and press on them to extract as much moisture as possible. Line them up on the baking sheet tightly but without overlapping. Then take a pastry brush and brush the olive oil on each zucchini slice. Lightly sprinkle with salt. Be conservative, because you can easily over-salt. You can always add more later. Bake for 2+ hours until they start to brown and get crispy. Let cool before removing and serving. Store in an airtight container.

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Posted on July 31, 2014

10 Ways to Enjoy Walla Walla Sweet Onions!

You’ve got to taste these Walla Walla sweet onions to believe them!

Our very own Kia Armstrong (Nash’s sales manager and a super bass player) has put together a great set of cooking tips for using those delicious, succulent Walla Walla sweet onions:

1. Grilled Sweet Onions

Peel and cut onions crosswise into thick slices or into medium-sized chunks. Toss or brush with olive oil, then skewer and grill! Sprinkle with salt or drizzle with sherry or red vinegar and serve with thick slices of raw tomato or other grilled goodies.

2. Roasted Sweet Onions

Peel the sweet onions, toss them with olive or vegetable oil to coat them, sprinkle them with S&P and roast at 375°F until browned and tender, about 30 minutes. Combine with radishes, cauliflower, broccoli or other summer roastables. Leftovers are great with eggs for breakfast or on cold salads for lunch.

3. Sweet Onion & Avocado Salad

Peel and chop Walla Walla and avocado or two. Drizzle with olive oil, a splash of lemon/lime juice, fresh cilantro, dash of ground cumin/cayenne, and salt to taste. Chopped radish, cucumber, sweet corn kernels, or chopped red pepper all make excellent additions.

4. Sweet Onion Raita (Yogurt Salad)

Peel and finely chop onion. Add enough plain yogurt to coat the onions, and season to taste with salt and freshly ground black pepper. Add freshly chopped dill, parsley, mint, and/or cilantro. Serve with grilled meats or salmon.

5. Sweet Onion Rings

Cut onions into thick slices and separate into rings. Dip in buttermilk and dredge in flour seasoned with salt, pepper, and a bit of cayenne. Heat an inch or two of vegetable or organic canola oil in a large, heavy pot until oil is about 350°F. Fry onions rings until golden brown, drain, and season with more salt.

6. Sweet Onion Sandwiches

Spread two slices of bread (white bread is good, but dark rye bread is better) with mayonnaise. Sprinkle each side with chopped parsley or basil, if you like. Place a thick slice of sweet onion on one slice, top with a thick slice of tomato, sprinkle with salt and freshly ground black pepper, and close sandwich with second piece of bread or go open-face.

7. Sweet Onion Taco & Enchilada Topping

Peel and finely chop a sweet onion. Toss with fresh lime juice, add a generous amount of finely chopped cilantro, and season to taste with salt. Add a healthy dollop of this mixture to tacos or on top of enchiladas.

8. Sweet Onion Tossed Salad

Sweet onions are a mild addition to your favorite tossed green salad. They match particularly well with mild Boston lettuce or butter lettuce leaves, cucumber, carrots, and radishes.

9. Onion Egg Scramble

Saute chopped onion on med-high heat until they begin to soften and are caramel colored. Crack egg into pan, season with fresh herbs and S&P, scramble until cooked and enjoy atop a bed of quinoa or favorite toast.

10. Slow Cooked with Ham Hock
Chop an huge onion into the crock pot, add two cups of dried beans and a ham hock, cover with water about two inches above veg/beans, and simmer on low or med heat for 6-8 hours, or until everything is cooked and tender! You can also add spices and fresh herbs, a can of tomatoes, or additional veggies.

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Posted on July 25, 2014

Caulifower Salad

It’s cauliflower and carrot time!

1 medium cauliflower
Choice of vegetables, such as grated carrot, chopped parsley, water cress, green onion, celery, olives, tomatoes, chopped pickles
Salt and pepper
Oil and vinegar, or sour cream
Choice of herbs, such as basil, dill or cilantro

Cut the raw cauliflower into small pieces. If you want to cook them, blanch or sauté for just 3 to 4 minutes. Allow to cool completely. Cut up other ingredients and mix with cauliflower in a bowl. Prepare an oil-and-vinegar or sour cream dressing and mix it with the salad ingredients, adding herbs of your choice, and salt and pepper to taste. Leave in the fridge until serving time.

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Posted on July 17, 2014

Ideas for Using Fresh Basil

What do you do with fresh basil?

Pesto is the most common way to use fresh basil. It goes great with fish and pasta.
Stuff some sprigs of fresh basil into your favorite olive oil to infuse it.
Stack slices of tomato, Mozzarella cheese and a fresh basil leaf and drizzle with Balsamic vinegar.
Tomato, Watermelon and Basil Skewers
A summer veggie soup with added ribbons of basil has seasonal flair.
Chop basil into your favorite salad.
Toss whole basil leaves on your favorite pizza when it’s hot out of the oven.
Tomato and basil are a match made in seafood heaven.
Use aromatic basil to add punch to your everyday side dishes.
Basil also goes well with fruit like watermelon, lime, lemon, mango and strawberries.
Don’t forget your cocktails! Muddle basil into lemon or berry-based drinks, like daiquiris.

Store basil in a closed plastic or glass container at room temperature.

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Posted on July 17, 2014

Arugula Pesto with Chickpeas

This bright, peppery pesto is also delicious tossed with a combination of white beans, string beans, and tuna. Or mix it into 2 cups of cooked whole wheat couscous or bulgur.

1 tablespoon lemon juice
1 clove garlic
2 cups arugula
1 cup fresh basil
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
1 15-ounce can no-salt chickpeas, drained
1/2 teaspoon salt
8 butter lettuce leaves

Combine lemon juice, garlic, arugula, basil, oil and pepper in a food processor. Process until the herbs and garlic are finely chopped. In a medium bowl, toss the chickpeas with the pesto and season with up to 1/2 teaspoon salt. Serve on the lettuce leaves.

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Posted on July 16, 2014

Mary’s Corn Polenta

We’re milling fresh medium and coarse cornmeal as well as corn flour. What’s your favorite cornmeal recipes? Let us know in the comments below!

2 cups Nash’s corn meal
6 cups water
1 teaspoon salt
3 tablespoons butter or oil
Your favorite toppings

In a 6-quart saucepan, bring water to a boil. Add salt and gradually stir in corn meal. Reduce heat, stirring continually until mixture is thick and smooth. Blend in butter or oil, stirring with a metal spatula to scrape the bottom of the pan to prevent sticking. Continue cooking for 30 minutes, stirring frequently.

At this stage, you can add spices, herbs (such as parsley, thyme, basil, peppers, and green onions) and more salt to taste.

Grease a 13 x 9-inch pan. When the polenta is cooked, pour it into the pan and allow to rest for 10-15 minutes, or until firm. Add toppings, such as your favorite sauce, cooked vegetables, cheese, cooked ground meat, etc. If necessary, put into a medium oven for a few minutes to melt the cheese, or get up to temperature. Slice and serve.

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Posted on July 10, 2014