Butternut Squash and Kale

Which kale do you think would work best in this autumnal recipe? Nash’s red kale, perhaps?

1/2 whole butternut squash, peeled, seeded and cubed
2 tablespoons butter
1 tablespoon olive oil
1/2 teaspoon kosher salt
Black pepper to taste
1/4 teaspoon chili powder (more to taste)
1 bunch kale, leaves torn, stalks discarded

Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside.

In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook for 3 to 4 minutes. Add the cooked squash and gently toss together.

Serve as a side dish with chicken or beef, as a main veggie dish, or as a filling for quesadillas or sandwiches.

We thank The Pioneer Woman for this tasty recipe.

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Posted on November 10, 2014

Hashed Brussels Sprouts

Have you ever hashed a Brussels sprout before? Now’s your chance!

1 pound Brussels sprouts
2 tablespoons extra-virgin olive oil
1 medium onion, diced
1 teaspoon hot red pepper flakes or to taste
1/4 teaspoon nutmeg or to taste, preferably freshly grated
1/2 cup freshly grated Parmesan cheese (optional)
Salt to taste

Trim ends off Brussels sprouts and remove any discolored outer leaves. Cut or chop the sprouts roughly (1/4 inch pieces). You should have about 4 cups.

Heat oil in a nonstick skillet over medium heat. Add onion, red pepper flakes and a pinch of salt and sauté, stirring frequently, until onion is golden.

Add the chopped sprouts and sauté, stirring frequently, until sprouts are bright green and crunchy tender, about 5 minutes. Add the nutmeg and mix well.

Turn off heat, add the optional grated cheese, and mix well. Serve at once.

We thank Nash’s own farm share coordinator, Susan, for this tasty recipe!

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Posted on November 10, 2014

Beautiful Beet Soup

The vibrant colors of beets, greens, and the spiraly quinoa in this recipe will brighten your day!

1 cup uncooked quinoa, rinsed well
2 cup water
1 tablespoon butter
1 generous pinch salt
1 small onion, chopped
1 large beet, julienned (slice into rounds, then slice the rounds into 1/4″ strips)
1 tablespoon butter or oil
Several sprigs fresh thyme (or 1/2 teaspoon dried)
1/2 bay leaf if desired
Vegetable or chicken stock, or a mixture of stock and water
Salt to taste
A pile of fresh winter greens, sliced. My favorites are lacinato kale and spinach.
Fresh parsley for garnish if desired

Bring water to a boil and add quinoa, butter, and salt. Turn temp down to low and cover for 15 minutes or so until cooked (when the water is absorbed and curly quinoa germ shows). Set aside. Meanwhile, cook the onion in the second tablespoon of butter, until clear. Add beets, herbs, and stock/water to cover by an inch or so (however thin you like your soup!). Simmer until beets are tender. Adjust salt.

To serve, scoop 1/2 – 3/4 cups quinoa into each bowl, place a handful of greens on top, and ladle soup over everything. Garnish with parsley.

Thank you to Laurel for her delicious recipe!

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Posted on November 6, 2014

Easy Roasted Cabbage with Bacon

Possibly the easiest possible way to make cabbage (besides munching on it raw) is to roast it with oil and salt & pepper. Add bacon for a hearty flavor.

Serves 4

1 large head green cabbage, outer leaves removed
Olive oil
Kosher salt and freshly ground black pepper
4 slices thick bacon

Heat the oven to 450°F. Cut the cabbage into quarters and slice the bottom of each quarter at an angle to remove the stem core. Cut each quarter in half again so you have eight wedges. Lay these down on a large roasting pan or baking sheet and drizzle lightly with olive oil. Sprinkle generously with salt and pepper.

Cut each slice of bacon into small strips and lay on top of the cabbage.

Roast for 30 minutes, flipping the cabbage wedges once halfway through. If the edges aren’t browned enough for your taste after 30 minutes, put them back in for five-minute increments until they are.

Serve immediately; the wedges cool down fast.

We thank the kitchn for this recipe.

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Posted on November 3, 2014

Parsley Salad

Parsley isn’t just a garnish — it’s the tasty highlight of this vibrant salad.

For the Salad
4 packed cups curly parsley leaves
3 ounces parmigiano-reggiano, coarsely grated or shaved
1 1/2 cups oil-packed sun-dried tomatoes, drained and sliced into a medium julienne
1 teaspoon minced garlic

For the Dressing
1/2 packed cup basil leaves
3/4 cup extra-virgin olive oil
1/4 cup rice vinegar
Salt and freshly ground black pepper
1 shallot, minced
1 clove garlic, minced

For the Salad
Carefully wash parsley to remove any dirt; dry well and place in a salad bowl. Add parmigiano-reggiano to the parsley. Add sun-dried tomatoes, along with garlic. Toss well to combine.

For the Dressing
Carefully wash basil to remove any sand, then dry well. Place the basil leaves in the bowl of a food processor and add oil, vinegar, and salt and pepper to taste; process until smooth. Stir shallots and garlic into the dressing.

Drizzle dressing over salad and toss well to combine ingredients. Taste and adjust seasonings. Divide among six salad plates, garnish with some shaved parmigiano, and serve.

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Posted on October 30, 2014

Aquacotta-Tuscan Peasant Soup

4 cups onions, sliced 1/3 inch thick
1/4 cup olive oil
Salt
3 cups celery, chopped fine, including leaves
3 cups savoy or green cabbage
2 cups lacinato kale, sliced fine
1 cup firm tomatoes, peeled and seeds removed
8 leaves basil
Broth, vegetable or chicken
1/3 cup dried Nash’s kidney beans, soaked, cooked and drained
12 slices day old bread
1/3 cup Parmigiano-Reggiano cheese
6 eggs

Place onion, salt, and olive oil in a pan and cook until onion wilts. Add celery, cabbage, and kale, and stir. Add tomatoes, basil, and broth until all veggies are covered by 2 inches, and simmer 2-3 hours. Add beans and pepper to taste.

Toast bread and soft-cook the eggs. Don’t overcook because you want the yolk runny. Place a piece of toasted bread in bottom of soup bowl, ladle the soup on top, sprinkle with some cheese, and top with an egg.

From Essentials of Classic Italian Cooking by Marcella Hazen.

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Posted on October 25, 2014

Kia’s Biscuits & Gravy

Biscuits
1 1/2 cups Nash’s soft white wheat flour
1 1/2 cups Nash’s red wheat wheat flour
2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 stick (3/4 cup) cold/frozen butter, grated
1 1/4 cup buttermilk or raw milk

Preheat oven to 400° F. Put flour, baking powder and salt into a bowl, add grated butter and mix thoroughly with your fingers. Drizzle in the milk and incorporate it with a wooden spoon, until dough just comes together and is no longer crumbly. Drop in clumps on baking sheets, and bake for 15-17 minutes, or until golden brown.

Sausage Gravy
1 pound Nash’s breakfast sausage
1/3 cup white or red wheat flour
4 cups whole milk
1/2 teaspoon salt
1 1/2 teaspoons black pepper

With your finger, tear small pieces of sausage and put them in a single layer in a large heavy skillet. Brown over medium-high heat until no longer pink. Reduce heat to medium-low. Sprinkle in half the flour and stir so that the sausage soaks it all up, then add a little more until just before the sausage looks too dry. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.

Cook the gravy, stirring frequently, until it thickens, about 10-12 minutes. Sprinkle in salt and pepper and continue cooking until thickened. If it gets too thick too soon, add 1/2 cup milk or more. Taste and adjust seasonings. Spoon sausage gravy over warm biscuits and serve immediately!

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Posted on October 23, 2014

Kale & Triticale Risotto

Risotto isn’t just for rice anymore — make your risotto with one of Nash’s whole grains, like our nutty triticale.

1/2 pound Nash’s triticale berries
1 bunch lacinato kale leaves, ribs and stems removed
1 tablespoon extra virgin olive oil, divided
2 cups veggie or chicken broth
1 medium shallot, sliced
1/2 tablespoon butter
2 cloves garlic, sliced
3 ounces Parmesan cheese

Wash and soak berries overnight. Cook as you would rice (1 part grain, 1 1/2 part water) for about 1 hour or until tender. Drain and coat with a bit of olive oil.

Coarsely chop kale and reserve. In large sauce pan, warm oil on medium heat and add shallot. Cook about 2 minutes, then add kale and wilt together for 2 minutes, then add garlic. Saute 30 seconds, stirring occasionally, then add broth and simmer about 10 minutes or until broth is mostly absorbed. Add butter, Parmesan cheese and cooked triticale. Add salt and pepper to taste. Garnish with chives and more Parmesan cheese if desired.

We thank Mike Shethar, formerly of Nash’s, for this recipe.

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Posted on October 16, 2014

Quinoa, Beet & Arugula Salad

Which is your favorite beet for a quinoa and arugula salad?

1/2 pound beets
1 cup uncooked quinoa
2 cups water
1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 tablespoons honey
1 clove garlic, crushed
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup onion, diced
1/2 pound arugula, chopped
5 ounces goat cheese

Cook beets until tender, then peel and slice. Bring water to boil, add quinoa, reduce heat, cover, and simmer for 15-20 minutes. Whisk vinegar, olive oil, honey, garlic, salt, and pepper together. Remove quinoa from heat, add 1/2 of the salad dressing, cover, and refrigerate for 1/2 to 1 hour. Stir in onion, arugula, goat cheese, beets, and remaining dressing, toss, and serve.

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Posted on October 16, 2014

Roasted Savoy Cabbage

Savoy is the most beautiful cabbage of them all — and downright tasty, too.

1 head savoy cabbage
1/4 – 1/3 cup olive oil
Salt
Freshly ground black pepper
Lemon juice to taste
Dash cayenne or chili flakes (optional)

Preheat oven to 400 degrees F and grease a rimmed baking sheet. Cut the cabbage into quarters vertically and carve out the core. Cut each quarter in two lenghthwise and thinly slice.

Place the cabbage in a large bowl, drizzle with olive oil, sprinkle with salt, and toss to coat evenly. Insert in the oven and bake for 15 minutes, stirring halfway through, until cooked thoroughly and golden brown in places. Be very careful not to burn it.

Remove from oven, sprinkle with black pepper, dress with a touch of lemon juice, and serve. Like a little kick? Sprinkle with a tiny bit of cayenne or chili flakes.

Based on a recipe from ChocolateAndZucchini.com.

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Posted on October 13, 2014