Grilled Chicken Winter Salad

Bunched spinach

Chicken and greens: simple and delicious.

1 large chicken breast
1 tablespoons grape seed oil or cooking oil
Small pinch fresh cut culinary herbs like rosemary, thyme or basil
1 bunch arugula
1 bunch mizuna
1 1/2 savoy or leafy cabbage
1/2 bunch spinach

Vinaigrette Dressing
2 tablespoons sherry vinegar
1 tablespoons fresh lime juice
1 tablespoons minced shallots
1 tablespoons chopped thyme
1 tablespoons chopped parsley
1 clove garlic, minced
1 teaspoon maple syrup
3/4 cup olive oil

Grill chicken in a skillet with salt. Cook until golden brown and well done. Toss in herbs last. Set aside to cool, then slice thinly into small strips.

Prepare greens by chopping them into bite-size pieces and submerging them into a filled sink of cold water. Gently move greens around to wash off any garden dirt. Then spin dry or lay greens on a kitchen towel to dry. Mix all ingredients for the vinaigrette dressing, drizzle on the greens and top with the chicken.

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

Posted on

Pan-Seared Halibut Steaks

Serves 2

2 tablespoons Nash’s soft white wheat flour
2 tablespoons herbes de provence
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 wild halibut steaks, 1/2 pound each
1 garlic clove, minced
1/4 to 1/2 cup fresh lemon juice
1/4 teaspoon sugar
Zest of 1/2 lemon (for garnish)

Mix flour, dried herbs, salt, and pepper in a small dish. Rub over all sides of the fish.

Heat oil over medium heat in large sauté pan. When pan is hot but not smoking, place the fish into the pan. Cook four minutes, flip and cook another three to four minutes on the other side, until the fish flakes open.

Remove fish from pan and quickly add garlic, cooking 30 seconds. Add lemon juice and sugar, whisking to bring up the browned bits from the bottom of the pan. Simmer one to two minutes to reduce the sauce. Drizzle over fish and garnish with lemon zest.

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

Posted on

Grilled Leeks

leeks

Grilling season is here! Try grilling your leeks, maybe with other assorted veggies or some Nash’s pork burgers.

12 medium leeks, trimmed to about 7 inches, split length-wise to within 1 1/2 inches of the root end
Olive oil for grilling

Vinaigrette
4 teaspoons Dijon-style mustard
3 tablespoons white-wine vinegar
1/2 cup extra-virgin olive oil
1/3 cup minced assorted fresh basil

Tie the leeks in 4 bundles with kitchen string, and place in a kettle of boiling salted water. Boil them for 6 minutes, or until they are just tender, and drain them in a colander. Refresh the leeks under cold water and discard the strings.  Brush the leeks with the oil and grill them on an oiled rack set, 5 minutes on each side, or until they are golden.
Transfer the leeks as they are grilled to a platter and keep warm. In a separate bowl combine all the vinaigrette ingredients and season with salt and pepper. Drizzle the vinaigrette over the leeks.

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

Posted on

Nash’s Buckwheat Biscuits

Buckwheat biscuits

Super-tasty wheat-free biscuits! Our buckwheat is grown and freshly ground right here in the Dungeness Valley.

2 cups Nash’s buckwheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter or oil
1 egg
1 tablespoon honey
1 teaspoon vanilla
1 cup sour milk

Preheat oven to 400° F and grease an 8-inch square pan. Mix flour, baking powder and salt thoroughly. Cut butter or oil into the flour mixture and set aside.

Mix the egg, honey, vanilla and milk together. Make a well in the flour mixture and add the liquid mix. Blend together using light motions. Quickly spoon 12 portions on to the greased pan and bake 30 minutes.

We thank Mary Wong for this recipe.

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

Posted on

Rhubarb Custard

Try rhubarb in a custard for a quite enjoyable treat.

Try rhubarb in a custard for a quite enjoyable treat.

4 cups chopped rhubarb
3/4 cup sugar (or less)
2 tablespoons Nash’s white wheat flour
1 tablespoon lemon juice

Mix together and put in buttered baking dish. Bake in hot oven at 400 degrees for 20 minutes.

3 eggs
1 cup of heavy whipping cream
2 tablespoons melted butter
1/4 teaspoon ground nutmeg

Beat eggs in bowl, add cream, butter and nutmeg, and blend. Pour over hot rhubarb. Bake 20 minutes more till golden. The filling can also can be put in an unbaked pie shell and baked the same way.

margie-with-pie

Margie recommends using the tasty organic rhubarb from Lazy J Farm in Agnew — and turning it into custard pie!

We thank Nash’s own Margie Diffner for this recipe.

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

Posted on

Cauliflower Tortillas

A creative and tasty way to enjoy gluten free tortillas.

A creative and tasty way to enjoy gluten free tortillas.

1 medium head cauliflower, cut up and stem removed
2 eggs
Salt and pepper to taste

Preheat oven to 375° F and line a baking tray with parchment paper. In a food processor, rice the cauliflower by pulsing until you get a texture slightly finer than rice. Measure to make sure you have 2 cups, packed.

Place riced cauliflower in bowl and microwave for 2 minutes. Stir, then microwave for another two minutes and stir again. Place in a dish towel and squeeze excess water out as hard as you can. (Get as much water out as you can, but be careful not to burn yourself.) Place drained cauliflower back in the bowl and add eggs, salt and pepper and mix until well combined. It will be a little bit runny but not pure liquid either.

Spread the mixture onto a baking sheet into 6 small fairly flat circles. Place in the oven for 10 minutes, then remove and carefully peel them off the parchment, flip them, and place back in the oven for 5-7 more minutes.

Once they’re done, place them on a wire rack to cool slightly. Heat a pan over medium heat and place the tortillas into the pan pressing down to make them crispy on the edges with a nutty taste.

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

Posted on

Leek Cauliflower Soup

leeks

Leeks add wonderful flavor to soup.

1 tablespoon olive oil
1 1/2 tablespoons butter
1 large leek, cut into 1-inch pieces
1 medium head cauliflower
2 cloves garlic, chopped
4 cups vegetable broth
Salt and fresh-ground pepper to taste
1/2 cup heavy cream (optional)

Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.

Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.

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

Posted on

Nettle Soup

Nettles in a bag

Try this basic nettle soup recipe, then get creative and find your own favorite version. What is your favorite addition? Let us know in the comments below!

1/2 of a 5-gallon bucket nettles
6 cups water or stock
Lots of garlic
Some onion
Salt, pepper, and tabasco to taste
Butter (optional)

Simmer all ingredients. After about 15 minutes, add garlic and onion, then simmer 5 minutes more. Pulse or puree in blender. Optional: add a blob of butter to the pot.

Infinitely variable to individual preference!

We thank Brenda for this recipe, which is her favorite nettle recipe.

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

Posted on

Spring Green Soup

Nettle leaf

Nettles and chickweed make for a tasty wild-foraged soup.

1/3 pound freshly harvested nettles, washed (use gloves!)
Handful of freshly harvested chickweed, washed
2-3 small cloves garlic, minced
1 medium onion, chopped
2 small yellow potatoes, peeled and cubed
2 1/2 cups vegetable stock or water
2 cups milk
1/2 teaspoons black pepper
1 1/2 teaspoons salt
2 tablespoons butter
1 finely minced, dried baby shitake mushroom (optional)

In large pot, melt butter and add onions. Saute 5 minutes or until golden. Add potatoes and garlic, sauté 1-2 minutes. Add stock, milk, mushroom, greens, salt and pepper. Bring to boil, reduce heat, cover and simmer for 15 minutes or until potatoes are soft. Blend until smooth.

We thank Greg Atkinson for this recipe.

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

Posted on

Wild Salad Greens

These nutritious greens are ones you might enjoy picking and tossing into raw salads: chickweed, miner’s lettuce, purslane, oxeye daisy, lambsquarters, sheep sorrel, field mustards, and hairy bittercress. Finding the herb and nibbling on a leaf will give you the best idea of how to incorporate it into salads, soups, stews, sandwich fillings, etc. Each one has in individual texture and taste that is unique to its being. The chickweed and miner’s lettuce are more delicate in flavor; the purslane and sheep sorrel tend towards the bitter side; the oxeye daisy, field mustards and hairy bittercress are more peppery and the lambsquarters has a deeper flavor. You can also use the young lambsquarters as you would nettles. It makes a delicious steamed veggie.

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

Posted on