Fresh Green Bean Saute

1 pound green beans, rinsed, ends snapped off
1 cup chopped onion
2 cloves garlic, minced
1/2 cup chopped organic red bell pepper
2 tablespoons bacon grease (or 1 tablespoon each butter and olive oil)
1 cup chicken broth
1/2 teaspoon salt and a dash ground black pepper

Melt bacon grease/butter-oil in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green. Add the chicken broth, chopped red pepper, salt, and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp. You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize.

We thank The Pioneer Woman for this recipe. She definitely preferred the bacon grease. Said it added flavor. We agree!

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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

Arugula Quiche Filling

Arugula isn’t just for adding a peppery spice to salads. It can also flavor this lovely quiche.

1 1/2 cups mushrooms, thinly and evenly sliced
1 clove of garlic, finely chopped
1 tablespoon butter
2 tablespoons vegetable oil
2 cups arugula (roquette)
1/2 teaspoon sea salt
3 eggs
3/4 cup pouring cream
1/2 cup whole milk
1/2 cup grated cheddar cheese plus a little extra for sprinkling
Freshly ground black pepper
Pastry dough

Pre-heat oven to 350F. Lightly grease a 9” pie pan. Place rolled-out pastry dough into pie pan, and press in and trim edges.

Heat the oil and butter in a large frying pan. Once the oil and butter start to swirl, add the mushrooms and saute for 5 minutes. Add the garlic and shake the pan around. Saute for another 2-3 minutes, then transfer mushrooms to a bowl to cool.

Use the mushroom pan to lightly cook the arugula until just slightly wilted, about 1-2 minutes. Set aside.

Make filling by combining the eggs, cream, milk, cheese, salt and pepper together in a large bowl. Whisk mixture thoroughly to combine the ingredients.

Spoon mushrooms and arugula evenly at the bottom of the pie pan, then slowly fill it with the egg mixture until about 3/4 of the way full. Sprinkle with a little extra cheese.

Bake quiche for 30 minutes or until firm and golden. Remove from oven and cool for 5 minutes, then transfer to a wire rack to cool further.

Have you tried this recipe? Tell us how it turned out!

Posted on July 23, 2014

Peninsula Chicken Salad

Nearly all these ingredients are grown, raised, or produced right here on the Olympic Peninsula. How local can you make your meal?

Serves 10-12

6 pounds chicken
Bay leaves
1 cup water or white wine
1/4 cup apple cider vinegar
3 tablespoons lemon zest
3 tablespoons lemon juice
1 cup extra virgin olive oil
1 tablespoons fresh garlic, crushed
2 tablespoons raw honey
1 cup crumbled feta (optional)
4 tablespoons plain sauerkraut
Salt and pepper to taste
1 bunch kale, finely chopped
1 small head or 1/2 large head Napa cabbage, finely chopped
2 medium cucumbers, sliced
1 bunch arugula, finely chopped
1 bunch fresh dill weed, roughly chopped
1 bunch parsley, roughly chopped
1 small bunch fresh basil, finely chopped

Roast chicken with bay leaves and one cup of water or white wine. When chicken is cool enough to touch, shred the meat. Don’t forget to save skin and bones for a fabulous healthy, healing stock or broth. Freeze broth in ice cube trays for fast and easy flavor bombs to soups, casseroles and sauces.

Make vinaigrette with wet ingredients and lemon zest. Pour over chicken and refrigerate for 2 hours. (May be served warm.) Wash and prepare greens and cucumber. Toss with chicken salad. Add the fresh herbs promptly before serving.

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Posted on July 21, 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

Arugula Pesto

Our first arugula harvest of the season comes this week!

4 cups fresh arugula leaves, packed
1 tablespoons garlic, finely chopped
Salt and pepper
1 cup olive oil
3 tablespoons pine nuts or walnuts, toasted
1/2 cup freshly grated Parmesan cheese

Plunge arugula into boiling water and stir to blanch evenly, for 15 seconds. Immediately remove and plunge into ice-cold water to stop the cooking process. Drain and squeeze water out. Chop and put into blender. Add garlic, salt, pepper, olive oil, and 2 tablespoons nuts. Blend for about 30 seconds. Add cheese and pulse to combine. Store in the refrigerator. Before serving, bring to room temperature and garnish with remaining toasted nuts.

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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

About Bunched Beets with Greens

Beet greens are often discarded in favor of their roots, which is unfortunate, because they contain a wonderful, earthy flavor and are highly nutritious. Use them as you would chard or spinach.

Beets are very low in cholesterol, and they are a good source of vitamin C, iron, magnesium, folate, potassium, manganese, and dietary fiber. They are especially good for cardiovascular health due to certain unique pigment antioxidants in the root, as well as in the green tops that have been found to protect against coronary artery disease and stroke, and lower cholesterol levels within the body. They are also reputed to provide relief for women from menstrual cramps.

Beet greens have almost twice the potassium of beet roots and higher amounts of beta carotene, an important antioxidant that helps fight numerous diseases. So eating both the root and the greens is especially nutritious—not to mention delicious!

To store beets, separate the leaves from the root, leaving an inch or two of the stems attached to the root. Remove any leaves that are damaged before storing the tops in a loosely wrapped plastic bag or a clean wet dish towel in the crisper section of the refrigerator, for no more than a few days. Roots should also be stored similarly—if left in the crisper unwrapped, they will quickly dehydrate and become soft.

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Posted on July 10, 2014

Grilled golden beets with brown butter vinaigrette on greens

Imagine the brilliant colors in this salad: sunny oranges and reds from the beets, toasty golden brown of the butter, and rich greens of the lettuces. Beautiful!

1 bunch golden beets (or any other beets), washed and cut into 1-inch slices
(Keep the tops; cut and reserve for salad)
1/2 cup olive oil
2 tablespoons smoked Hungarian or sweet paprika
1 tablespoon ground fennel
1 tablespoon ground coriander
2 cloves garlic, minced
4 sprigs thyme or 2 tablespoons ground thyme
4 tablespoons unsalted butter
2 tablespoons sherry vinegar or vine vinegar
1 tablespoon water
1 bunch spinach
1 bunch reserved beet tops
1 bunch red leaf lettuce
1 bunch arugula
1 bunch romaine lettuce
1 bunch Italian parsley

In a bowl, combine olive oil, paprika, fennel, coriander, garlic and thyme. Add beets and let marinate for 2 hours.

Preheat a grill pan. Remove the beets from the bowl and sprinkle with salt and pepper. Grill on medium heat for 10 minutes until they turn brown, then transfer to a bowl. Meanwhile cook butter until it turns brown and starts to have a nutty smell (about 5-10 minutes). Add the sherry or vine vinegar and water. Mix well and season with salt and pepper. Add the vinaigrette to the beets and serve it on the bed of greens.

Greens
Chop the spinach, beet tops, red leaf lettuce, arugula, romaine, and parsley into bite-sized pieces and combine in a bowl. Put a serving of greens on each plate and top with grilled browned buttered beets.

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Posted on July 10, 2014