Vegetarian Recipes

Fava Bean-Pistachio Salad

Fava beans in the pod¼ cup coarsely chopped raw pistachios
1½ cups shelled fava beans (from about 1 ½ lb pods)
Salt/pepper
1 small shallot, finely chopped
2 Tbsp. white wine vinegar
Freshly ground black pepper
⅓ cup olive oil, plus 1 Tbsp.
1 bu garlic scapes, sliced in 1” pieces
2 cups trimmed arugula or spinach
1 cup cherry tomatoes, cut in half
Chive blossoms for garnish

Preheat oven to 350°. Toast pistachios until fragrant but not brown, 5–8 minutes. Let cool. Remove fava beans from pods and cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water. Drain, remove skins, and transfer beans to a small bowl.

Combine shallot and vinegar in another small bowl; season with salt and pepper and set aside at least 10 minutes. Whisk 1/3 cup oil into shallot mixture; season vinaigrette with salt and pepper.

Toss garlic scapes in 1 Tbsp. oil and season with salt and pepper. Roast for 4 minutes in 400° oven. Turn and roast for 2 minutes more. Let cool.

Combine beans, scapes, arugula/spinach and tomatoes in a large bowl; add vinaigrette and pistachios and gently toss to combine. Transfer to a serving platter and top with chive blossoms, if using.

Bonus Recipe
I also love to take the shucked and peeled favas (lots of work! Sigh) and saute them with cut-up garlic scapes until tender, then puree them with olive oil, salt and pepper. Maybe add a dash of lemon juice or some diced basil, or other herb you like. Makes a great spread.

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Tokyo Turnip Salad

Hakurei, or Tokyo, turnips are a mild, juicy variety of turnip. You can eat the tender roots of this plant as well as the delicious greens. Tokyo turnips are tender, slightly spicy and taste like a cross between a radish and a turnip. Any root vegetable like turnips or carrots will store better if you remove the leaves from the roots. Store both greens and turnip roots in a moist towel, cloth bag or plastic bag in the crisper drawer of your refrigerator.

Try Tokyo turnips raw in salads, or thinly sliced on crudite plates or with crackers and cheese. You can also cook them in vegetable or miso soups, or steam or stir fry them – they’re quite versatile! Note that they do not need to be cooked for long. They are also delicious marinated or pickled in vinegar and salt. The greens are slightly spicy, tender and delicious, and can be prepared just as other greens.

1 bunch turnips, scrubbed, trimmed & sliced in 1/4″ rounds
1/2 cup rice or white vinegar
1/2 tsp salt + more to taste
water to cover
1/4 cup sesame seeds, toasted (optional)

Combine the vinegar and salt in a shallow bowl and stir until the salt is dissolved. Submerge the turnip slices and add more vinegar, if necessary, to cover. Allow to stand 15 minutes. Remove the turnips from the liquid, add toasted sesame seeds and toss. Serve over noodles or rice or alongside another dish.

We thank our good friends and fellow farmers Paul Muller and Dru Rivers of Full Belly Farm in the Capay Valley in northern California, for this info and recipe.

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Mary’s Rosemary Biscuits

Nash's flour in two-pound bags

Which of Nash’s flours (or combination) is your favorite for rosemary biscuits?

Mary’s Rosemary Biscuits
We thank Mary Wong of Nash’s Farm Store for the following delicious recipe using the classic herb rosemary in a lovely biscuit.

2 cups of Nash’s flour (can be a mixture of flour types, including Nash’s cornmeal)
1 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 to 1-1/2 Tbsp. finely chopped rosemary
6 Tbsp. butter
1 egg
1/3 to 1/2 cup buttermilk
1 tsp. vanilla

Preheat oven to 400 degrees. Grease a round or square 9″ pan. Mix all the dry ingredients together. Cut butter into the flour mix. Blend together the wet ingredients, then combine the dry and wet ingredients quickly. Turn out on to a floured board, and knead gently. Shape into a 1″ square or round. Cut into 8 -10 pieces and place in pan. Bake for 20-25 minutes until golden brown.

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Nashquick

Here’s a great organic, locally sourced replacement for Bisquick!
Soft White Wheat Flour5 cups Nash’s Soft White Wheat Flour
1/4 cup baking powder
2 Tbsp sugar
1 tsp sea salt
1 cup cold butter

Mix dry ingredients. Grate the butter for easier blending. Cut cold butter into dry ingredients until it is a fine crumble. Can be stored at room temperature for up to 2 months.

We thank Nash’s customer Kathleen Booth for this fantastic recipe!

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Fava Beans with Red Onion and Mint

Fava beans in the pod2.5 lb fresh fava beans, pods and membranes removed (makes about 3 cups)
1 tsp. plus 2 Tbsp. olive oil, divided
2 medium red onions, chopped
Fine sea salt
Generous handful of mint, roughly chopped (about 1/2 cup)

Cook fava beans with 1 teaspoon oil in boiling unsalted water until tender, 6 to 8 minutes, then drain.

Cook onions in remaining 2 tablespoons oil in a medium skillet over medium heat, stirring, until just crisp-tender, about 4 minutes. Add beans and cook until just heated through, then season with sea salt and pepper. Toss in mint. Serve immediately.

We thank epicurious.com for this recipe.

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Spinach-Stuffed Mushrooms

Spinach on a tabletop1 cup cooked spinach
8 large mushrooms (or 12 smaller ones. Try some of our lovely Crimini mushrooms at the Store)
1 bunch green onions, finely chopped
2 Tbsp. onion, finely chopped
2 Tbsp. olive oil
1 Tbsp. bread crumbs (optional)
1/4 tsp. nutmeg
Salt and pepper

Chop spinach, place in strainer and press out liquid. Wash mushrooms and remove stems. Chop stems fine and saute with onions in butter and olive oil until tender. Add spinach and cook another minute or so, mixing well. If there is too much liquid, or you like drier filling, add dried bread crumbs. Add nutmeg and season to taste. Fill hollow of each mushroom with spoonful of stuffing and place in buttered pan. Add 1/4 inch water to pan and bake in preheated 350-degree oven for 20-25 minutes.

We thank Nourishing Traditions by Sally Fallon for this recipe.

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Asian Pickled Leek Scapes

Yields ½ pint. Recipe can be doubled or quadrupled.

½ cup rice vinegar
Small splash of fish sauce (optional)
Juice of 1 lime
1 leek bulb or shallot, thinly sliced
½ to 1 whole hot chili pepper, sliced
1 clove of garlic, thinly sliced
1 Tbsp. chopped cilantro
¼ tsp. salt
1 to 2 leek scapes, to total about 2½ feet in length, sliced thinly on the diagonal

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.

We thank The Daily Mail for this recipe.

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Eggs in Purgatory

Nash's eggs in a basket

We have 300 adorable, fluffy little chicks that will start laying eggs this fall!

Eggs, seeds, and milk are some of the most nutritious foods on earth. They are designed to be the sole source of nourishment for chicks, calves, and other babies until they can find nourishment on their own.

More than half the protein of an egg is found in the egg white along with vitamin B2, B6, B12, selenium, vitamin D, zinc, iron, and copper. The yolk contains fat soluble vitamins A, D, E, and K and also contains lecithin, which is the compound that enables emulsification needed for recipes such as Hollandaise or mayonnaise.

Eggs in Purgatory

1 Tbsp. olive oil
1/2 medium onion, chopped
1 cup tomato sauce
1 clove garlic, minced
1/4 tsp. red pepper flakes
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 cup fresh parsley, chopped
4 large eggs
1/4 cup grated Parmesan cheese

Drizzle olive oil in a skillet set over medium heat. Once it begins to shimmer, add in the onions and cook until tender, about 3 minutes.

Stir in the tomato sauce, garlic, red pepper flakes, salt and pepper. Sprinkle with half of the parsley and allow the tomato sauce mixture to thicken, about 5 minutes.

Break an egg into a small bowl and using a large spoon, make an indention in the tomato sauce mixture. Gently pour the egg into the indentation. Repeat with the remaining eggs.

Top with the grated cheese, salt and pepper. Cover the skillet and cook until the whites of the eggs are set and the egg yolks are cooked to the desired level of doneness. Remove cover from the skillet and remove the skillet from the heat. Sprinkle with remaining parsley and serve atop a bed of greens waiting to be wilted.

We thank addapinch.com for this recipe.

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Curry Roasted Cauliflower

Cauliflower in the field

This year’s sweet overwintered cauliflower is our best-looking cauli crop yet!

¼ cup olive oil
2 tsp. curry powder
2 tsp. sugar
1 tsp. lemon juice
½ tsp. salt
¼ tsp. black pepper
4 cups cauliflower florets, washed
2 Tbsp. slivered almonds

Preheat oven to 400 degrees. Mix the olive oil, curry powder, sugar, lemon juice, salt and pepper in a small mixing bowl. Drain the cauliflower florets and place in a 13 x 9” baking dish; pour the oil mixture over the florets and toss gently. Cover with foil and bake 15 minutes.

Remove from oven and stir in almonds mixing lightly. Return to oven and bake uncovered for an additional 10 to 15 minutes or until cauliflower is browned and almonds are toasted.

We thank geniuskitchen.com for this recipe.

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Rutabaga Raab with Cheese Sauce

rutabaga raab

Springtime is the season for sweet & tender raabs!

1 bunch rutabaga raab
1 1/2 cups nonfat milk
2 Tbsp. Nash’s soft white wheat flour
3/4 cup cheddar cheese, shredded
2 tsp. Dijon mustard
3/4 tsp. salt (to taste)

Steam or boil the raab. Don’t overcook though, as it is tender enough to eat raw.

Meanwhile, in a medium saucepan, whisk together milk and flour until blended; place over medium-high heat and bring to a boil, stirring often. Reduce heat to low and simmer until slightly thickened, about 3 minutes; remove from heat. Whisk in cheese until melted; whisk in mustard and salt.

Pour sauce over raab and toss until coated. For a little extra kick, whisk a dash of cayenne in the sauce with the mustard and salt.

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