Fingerling Potato & Smoked Salmon Salad

Serves 8 people as an appetizer

For the Dressing
2 tablespoons sherry vinegar
1/4 teaspoon fresh ground pepper
6 tablespoons Pacifica canola oil
Zest from half an orange
1 teaspoon Dijon mustard
1 teaspoon minced tarragon leaves
2 teaspoons kosher salt

In medium non-reactive mixing bowl, whisk vinegar, mustard, salt and pepper. Slowly whisk in Pacifica canola oil. Add the orange zest and tarragon. Adjust to taste.

For the Salad
2 pounds fingerling potatoes
2 ounces smoked salmon, broken up
1 bulb fennel, diced
Salt & pepper
1 shallot, finely minced

Wash the potatoes well. Place them whole in a large pot and cover with cold water. Add enough salt to the water to make it salty like the ocean. Bring the potatoes to a boil, then turn down and summer until spuds are tender. You can check this by inserting a paring knife though one of the potatoes. if it offers no resistance, the potato is done.

Drain the spuds. While they are hot, cut them into quarters and place them in large bowl. Sprinkle with two teaspoons kosher salt and a quarter teaspoon fresh ground pepper. Toss them in the bowl to coat well with salt and pepper. let the potatoes cool for about 15 minutes.

Add the fennel, shallot and smoked salmon. Add enough of the dressing to coast the salad ingredients well. Taste and add salt and pepper to taste. Chill until ready to serve.

Optional: Because of the canola oil’s nutty flavor, toasted hazelnuts or almonds are a nice addition to top the salad right before serving.

We thank Allium Restaurant and Lisa K Nakamura for this recipe.

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Pork-and-potato meatballs

1 egg, beaten
2 tablespoons milk
1/4 cup dry breadcrumbs
1 cup shredded peeled raw potato
1 tablespoon onion flakes
1 teaspoon prepared mustard
(Try making your own mustard with Nash’s mustard seeds)
2 tablespoons shortening
3/4 teaspoon salt
1 chicken bouillon cube
1/8 teaspoon black pepper
2 tablespoons Nash’s soft white flour
1 pound Nash’s ground pork
1 1/3 cups water, divided

Mix egg, milk, bread crumbs, potato, onion, mustard, salt, and pepper together. Add pork; mix well. Make into 24 meatballs. Heat shortening in skillet, add meatballs and brown. Drain fat and remove meatballs from pan.

Dissolve bouillon cube in 1 cup of boiling water and return meatballs to pan. Cover and cook on low for 20 minutes, turning occasionally. Remove meatballs from pan again; reserve drippings. Mix flour with 1/3 cup of water; stir into drippings. Cook until thickened. Serve with meatballs.

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Pork Chops with Mustard Sauce

Add a bit of mustard spice to your Nash’s pork chops!

2 Nash’s pork chops, about 1 pound total weight
2 teaspoons oil
1/2 cup hard cider
1 tablespoon fresh-ground mustard (see our Whole Grain Mustard recipe)
1/3 cup heavy cream

Cut the fat or rind off the chops, then pound them with a rolling pin or meat mallet to make them thinner. Heat the oil in a pan, then cook the chops over a moderately high heat for about 5 minutes a side. Remove them to a warmed plate.

Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so, then add the mustard and stir in the cream. Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. Gnocchi (potato dumplings) make a great accompaniment. Make sure you turn them in the pan to absorb any spare juices.

We thank Nigella Lawson of The Food Network for this delicious recipe.

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Triticale Berries with Basil Oil and Seasonal Greens Stir Fry

Triticale Berries
Rinse berries well and soak overnight. Drain and simmer in water for 1 hour.

Basil

Imagine the aroma in our basil greenhouses — and imagine that same lovely scent in your own kitchen.

Basil Oil
1 1/2 cups (packed) fresh basil leaves
3/4 cup olive oil

Blanch basil in boiling water for 10 seconds. Drain and rinse under cold water. Pat basil dry with paper towels. Transfer to blender, add oil and puree until smooth. Transfer to small bowl and season with salt and pepper. Cover and chill. Can be made up to 3 days ahead. Let stand at room temperature for 30 minutes before using.

Seasonal greens
1 bunch garlic scapes
1 bunch chopped rainbow chard
1 bunch spinach
1 bunch baby dill
1 1/2 pounds fava beans, husked and blanched
2 tablespoons oil
Splash apple cider vinegar or other vinegar

In a medium skillet, saute garlic scapes and 1 cup cooked triticale berries in 2 tablespoons oil. Once berries start to turn golden brown, add fava beans, rainbow chard, baby dill and spinach. Cook for about 10 minutes, stirring frequently. Once the greens cook down, add a splash of vinegar. Take off stove, plate up, and drizzle with basil oil.

For a more meaty option, serve with Nash’s spicy Italian sausage, made into patties and pan fried. Makes a great sweet and spicy combo!

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Quinoa, Fava and Cauliflower Salad with Buttermilk Dressing

In addition to the protein and other nutrients present in quinoa, multicolored quinoa also has antioxidant-rich phytonutrients called anthocyanins present in the red pigments. If you want a prettier, more intensely flavored cauliflower, take the extra step of roasting it (see variation below).

Makes 4 to 6 servings.

1 cup multicolored quinoa
1 1/2 cups water
Salt to taste
1 1/2 pounds fava beans
1/2 head cauliflower, broken into small florets
2 tablespoons chopped chives

For the dressing
1 tablespoon freshly squeezed lemon juice
1 tablespoon sherry vinegar
1/2 teaspoon curry powder
1 teaspoon Dijon mustard
1 small garlic clove, puréed
Salt to taste
2 tablespoons grapeseed oil
5 tablespoons buttermilk
Freshly ground pepper

Rinse the quinoa in several changes of water. Heat a heavy medium-size saucepan over medium-high heat and add the quinoa. Stir until the water on the grains has evaporated and the quinoa begins to crackle and smell toasty. Add the water and salt to taste. Bring to a boil, cover and reduce the heat to low. Simmer 20 minutes, until some of the quinoa grains display a little white spiral and the water has been absorbed. Remove from the heat, place a dish towel over the top of the pot and return the lid. Let sit for 15 minutes, then fluff the quinoa with a fork.

Meanwhile, shell and skin the fava beans. Bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 5 minutes. Remove from the pot with a slotted spoon and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes; have a bowl for the shelled favas close at hand, and this will not take a very long time.

Bring the water in the pot back to a boil and drop in the cauliflower. Boil 3 to 5 minutes, until just tender. Transfer to a bowl of ice water, drain and dry on paper towels. Alternatively, steam the cauliflower for 4 to 5 minutes, or see the roasting variation below.

Whisk together the dressing ingredients. Toss the quinoa, fava beans, cauliflower and chives in a bowl. Toss with the dressing and serve.

The salad will keep for a couple of days in the refrigerator.

Roasted Cauliflower Variation
For a prettier, more intensely flavored cauliflower, roast it while you cook the quinoa. Preheat the oven to 450 degrees and line a sheet pan with parchment. Slice the cauliflower 1/2 inch thick, sprinkle with salt and curry powder (1/4 to 1/2 teaspoon) and toss with 2 tablespoons olive oil or grapeseed oil. Roast 15 to 20 minutes, stirring or flipping the pieces over with tongs halfway through, until the cauliflower is tender and lightly browned. Remove from the heat and cut into smaller pieces if desired, then toss with the other salad ingredients as directed.

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Fava Bean Pesto on Charred Romaine Salad

fava beans

Did you know that you could grill lettuce? Or that you could make pesto from fava beans? Try doing both with this tasty recipe.

1 cup fava beans, removed from pods and blanched
1 bunch garlic scapes, roasted
4 tablespoons olive oil
Lemon juice to taste (optional)
Salt to taste
1 head romaine lettuce

Preheat oven to 375. Place garlic scapes on a cookie sheet with a little bit of oil and roast for about 10 minutes. Remove from oven and let cool. Once cooled, place all ingredients except romaine in a food processor and pulse till combined. Set aside.

Cut romaine head into 4 wedges. Drizzle the cut sides of the wedges with olive oil and sprinkle with salt and pepper. Grill the romaine over a hot fire, cut side down, until charred in spots, about 20 seconds. Turn the romaine over and grill for 20 seconds longer. Transfer the wedges to a platter, cut side up, and drizzle the fava bean pesto over them.

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Creamy Ranch Dressing

2 cups almond milk
1 cup raw cashews
1/2 cup minced parsley
1/2 cup minced red onion
2 tablespoons flax oil
2 tablespoons lemon juice
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dry dill weed
1 tablespoon nutritional yeast
2 dates, pitted
1 teaspoon salt
Pinch white pepper

Soak the cashews for 4 hours, then rinse and drain. Blend all of the ingredients until smooth. Store in a sealed glass jar in the refrigerator for up to one week.

We thank Pamela Ziemann of ElementalCuisine.com and the Living Light Culinary Arts Institute for this delicious and healthy ranch dressing.

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Devon’s Cornbread

Cornmeal and Corn Flour

We’re experimenting with the levels of coarseness and fineness of our cornmeal. Please let us know what you think! But all our cornmeal is freshly ground from corn grown right here on the farm. And it’s all GMO-free, of course.

1 cup Nash’s coarse or medium grind cornmeal
1 cup Nash’s corn flour
1 1/2 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons baking powder
1 egg at room temperature, beaten
4 tablespoons unsalted butter, melted and cooled
1 cup plain yogurt, sour cream, or buttermilk at room temperature
1/2 cup half-and-half
4 tablespoons honey

Preheat oven to 400 F. Grease 12-inch cast iron skillet or 8-inch square or round pan and set aside. In large bowl, place dry ingredients and whisk to combine. In separate bowl, mix wet ingredients and whisk to combine well.

Create a well in the dry ingredients and pour in wet ingredients. Mix until just combined. Pour into prepared pan and bake for 20-30 minutes (closer to 20 if using a cast iron skillet) or until lightly golden brown on top, golden brown around the edges, and a toothpick inserted in the center comes out clean.

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Three Bean Dip

Kidney beans

Mmmm, bean dip. Did you know that Nash’s grows dried beans, like kidney beans and fava beans?

1 cup Nash’s black coco beans, cooked
1 cup pinto beans, cooked
1 cup adzuki beans, cooked
Salt and freshly ground black pepper to taste
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 cup plain yogurt
1 clove fresh garlic
1 tablespoon apple cider vinegar
Grated cheddar cheese (optional)

For tips on cooking dried beans, see our article Six Tips on Cooking Dried Beans.

In the working bowl of a food processor, combine all ingredients and blend until smooth. Dip with corn chips, bell peppers, carrots, quesadillas, tortillas, etc.

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Green Garlic Soup Au Gratin

green garlic

Green spring garlic is one of the farm’s early bird vegetables. It looks like scallions but tastes like garlic!

8 stalks green garlic
1 tablespoon olive oil
1 tablespoon + 2 tablespoons + 2 teaspoons butter
8 slices day-old bread
1 1/4 cup chicken or vegetable broth
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup parmesan cheese, grated

Cut and discard tips of garlic stalks. Thinly slice. Heat olive oil and 1 tablespoon butter until it begins to foam. Add garlic and saute 1-2 minutes. Reduce heat, cover tightly and cook 15-20 minutes, stirring occasionally. Spread bread with 2 tablespoons butter; oven toast until lightly golden. Add broth to garlic, season with salt and pepper and bring to a boil. Ladle into 2 oven-proof serving bowls. Cover with toasted bread and top with cheese. Dot each with a teaspoon of butter. Bake at 450 F for 10 minutes, until cheese has melted and begun to turn golden.

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