Zesty Wheat Berry and Black Bean Chili

In 2014, Nash’s grew a limited quantity of black cocos beans, which would go wonderfully in this lovely chili.

2 tablespoons olive oil, extra-virgin
1 large yellow onion, chopped
1 large yellow bell pepper, chopped
5 cloves garlic, minced
2 teaspoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon oregano
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
1/2 pound black beans, soaked
1 pound tomatoes, diced
1 jalapeno pepper, seeded and minced
2 cups vegetable broth
2 teaspoons light brown sugar
2 cups wheat berries, cooked
Juice of 1 lime
1 avocado, diced
1/2 cup cilantro, chopped

Pour dry beans into a medium sized container with lid, and fill with water to cover beans plus some. Cover container and soak overnight (either in refrigerator or on stove top).

Next day, drain beans and add fresh water, enough to cover beans plus some. Uncovered, heat to boiling then reduce to maintain simmer. Cook until soft, approximately 1 hour. You may need to add water to keep beans covered during the cooking process. Drain and set aside.

At the same time, place wheat berries and 4 1/2 cups salted water in a saucepan and cook, uncovered, over low heat approximately 1 hour, or until berries are soft. Drain and set aside.

In a dutch oven or soup pot, heat oil over medium-high heat. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes.

Add beans, tomatoes, jalapeno, broth, and brown sugar.

Bring to a boil then reduce heat, cover, and simmer for 25 minutes.

Stir in cooked wheat berries and beans and heat through, about 15 minutes more.

Remove from heat and stir in lime juice.

Ladle into serving bowls and garnish with avocado and cilantro.

We thank Annie McHale for this recipe.

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Celery Root and Leek Bisque

Celeriac, or celery root

Don’t let its bizarre appearance fool you: celeriac (celery root) is super-tasty in soups and bisques.

2 tablespoons butter
2 tablespoons olive oil
2 leeks, cleaned and chopped
2 garlic cloves, peeled and thinly sliced
1 large celery root (celeriac), peeled and cubed
3 cups chicken stock or broth
2 cups water
1 teaspoon white pepper
1/8 teaspoon chile powder
Sea salt

In a large pot, melt the butter with the olive oil.

Add the leeks and cook for about five minutes, stirring frequently.

Add the garlic cloves and season with salt, and continue to cook until the leeks and garlic are soft and translucent. If the vegetables begin to brown too much, add more olive oil (sparingly).

Add the celery root and stock.

Bring to a boil, then reduce to a strong simmer. Cook, with the lid to the pot ajar, until the celery root pieces are soft and easily pierced with a paring knife, about forty-five minutes.

When done cooking, remove from heat and add white pepper and chile powder.

Using a hand mixer at medium speed, puree the soup in its pot until thick and smooth. If necessary, add water or stock to thin.

We thank Annie McHale for this recipe.

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Poached Eggs with Garlicky Kale

Nash's eggs in a basket

Garlic up your kale and eggs, mmmmm!

2 tablespoons olive oil
3-4 cloves garlic, chopped roughly
1/2 onion, sliced
2 bunches kale, stems removed, leaves finely sliced
1/2 pound pancetta
1/4 teaspoon salt and pepper
6 eggs, poached

Heat oil in a large frying pan over medium heat. Add pancetta, onions, and garlic and cook for 3-5 minutes, stirring occasionally, until very fragrant. (Note: this is a good time to begin your egg poaching).

Add kale, stir well to combine with onion mixture, and cook for 8-10 minutes, or until the kale wilts and onions soften. Remove from heat. Divide the kale between 4 bowls and top each with a poached egg.

We thank Annie McHale for this recipe.

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Traditional Potato and Leek Soup

russet potatoes

It’s winter — eat your soup!

1 large leek, cut lengthwise, cleaned, chopped. Use most of the leek, except
very top part.
1 tablespoon butter
1 cup water
1 cup chicken broth (or vegetable broth for vegetarian option)
1 pound potatoes, peeled, diced into 1/2 inch pieces
Dash marjoram
1/8 cup chopped fresh parsley
1 teaspoon chopped fresh thyme, or 1/3 teaspoon dried thyme
Tabasco sauce or other red chili sauce
Salt and pepper to taste

Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.

Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan.

Add marjoram, parsley, and thyme, plus a few dashes of chili sauce to taste. Add some freshly ground pepper, 1/2 teaspoon salt or more to taste.

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Creamy Potato and Leek Soup

leeks

Leeks and potatoes go together like soup goes with cold winter days.

1/4 cup olive oil
1 whole leek, trimmed and chopped
2 cloves garlic, minced
3-4 medium potatoes, peeled and roughly chopped
4 cups chicken broth
1/2 cup heavy cream
Sea salt
Freshly ground black pepper

Heat oil in a large, heavy-bottomed pot over medium-high heat and sweat the leeks, stirring, for about 2 minutes. Add garlic and cook 2 minutes more. Add potatoes, chicken broth and cream. Bring to a boil, then reduce immediately to a simmer. Cook until the potatoes are soft, about 15 minutes. Transfer the soup to a blender and puree. Season with salt and pepper.

We thank Annie McHale for this recipe.

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Roasted Beet and Brussels Sprout Salad

Brussels sprouts

Brussels and beets and bacon, oh my!

6-8 beets, cubed
1 pound Brussels sprouts, root end removed
1 medium white onion, thinly sliced
6 cloves garlic, left whole
1/2 to 1 pound bacon (optional)
3 teaspoons thyme
Sea salt and ground pepper to taste
1/2 cup almonds, chopped (substitute your favorite)
1-2 cups mixed greens
2-3 tablespoons olive oil

Cook bacon to your personal preference and set aside.

To a large roasting pan, add beets, Brussels sprouts, onion, garlic, thyme, and salt and pepper, and toss with 1-2 tablespoons olive oil, coating evenly.

Roast (uncovered) in oven at 400, until softened and browned; approximately 30 minutes.

Remove vegetables from oven and stir in bacon.

Arrange mixed greens on serving plate and top with vegetables.

Sprinkle almonds over vegetables and finish by drizzling remaining olive oil over entire dish.

We thank Annie McHale for this recipe.

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

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Honey Roasted Pumpkin Salad

1 pie pumpkin (3 1/2 to 4 pounds), peeled, seeded, and cut in 1 1/2″ chunks
5 tablespoons olive or coconut oil
6 cloves garlic, unpeeled
1/4 to 1/2 teaspoons red pepper flakes
Sea salt and black pepper, to taste
2 tablespoons plus 1 teaspoon raw honey
3 tablespoons lime juice, fresh
1 tablespoon Dijon mustard
1 1/2 pounds arugula, stems removed
6 ounces feta cheese

Preheat oven to 450 F. On a large, rimmed baking sheet, toss pumpkin with 2 tablespoons olive oil, garlic, red pepper flakes, salt, and pepper. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes. Remove garlic cloves from pan; set aside to cool. Drizzle pumpkin with 2 tablespoons honey and toss to coat evenly. Return to oven and continue roasting until pumpkin is glazed, 5 to 10 minutes more.

Meanwhile, cut one end of each garlic clove and squeeze garlic into a mixing bowl. Mash into a paste with the side of a knife. Add lime juice, mustard, 1 tsp honey, salt, and pepper. Stirring constantly, add remaining olive oil (3 tablespoons) in a steady stream; set aside.

Add arugula and pumpkin, and toss to combine. Serve salad sprinkled with crumbled feta.

We thank Annie McHale for this recipe.

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Gluten-Free Good Morning Scones

2 1/4 cups gluten-free all-purpose flour
1/2 c + 4 teaspoons xylitol
1 tablespoon orange peel, grated
2 1/4 teaspoons baking powder
1 teaspoon xantham gum (only if using Bob’s Red Mill Gluten-Free All-Purpose Flour)
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup coconut oil, solid
1 cup cranberries, chopped
1/2 cup almond milk
1 teaspoon vanilla

Preheat oven to 350F. Lightly grease a large, rimmed baking sheet with coconut oil.

In a large bowl combine flour, sugar, orange peel, baking powder, baking soda, xantham gum and salt.

Cut in the coconut oil and hand mix until mixture resembles coarse crumbs. (Hand mixing activates baking soda, which produces an airy dough).

Add cranberries, milk, and vanilla extract. Flour hands and mix until ingredients are combined.

Transfer dough to a lightly floured surface (use gluten-free flour!) and gently knead until ingredients are completely mixed.

Separate into 6 rounds and place on baking sheet.

Sprinkle with xylitol.

Bake 12-15 minutes.

We thank Annie McHale for this recipe.

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

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Honey-Poached Garlic Sauce for Ice Cream

Garlic bulb with rustic background

Garlic on ice cream? Give it a shot, it might surprise you!

If you will bear in mind the oft-repeated principle, “Don’t overdo,” you will be on the road to the acquisition of culinary wisdom. But be bold. Try combining flavors. Make tests to determine how much of a particular seasoning you find agreeable. And on those off-days when every dish seems stale, flat and unprofitable, reach for your garlic press and begin by adding a half drop of garlic juice. Garlic fanatics insist that garlic is even good in ice cream. But members of the American Garlic Society, of which I am one, are of the opinion that one should draw the line somewhere. If I can have garlic in hors d’oeuvres, soup, the main course and salad, I’m prepared to pass it up in ice cream.
— Nicholas Roosevelt, retired diplomat and author

1 cup good quality local honey
1 cup water, plus more if needed
10 plump garlic cloves, peeled
1 long piece lemon peel
6-inch sticks cinnamon

Method to the madness:

Combine all ingredients in a heavy saucepan and bring to a boil. Reduce heat and simmer slowly until water has evaporated and garlic is tender and golden (caramelized), 40 to 50 minutes. If water boils away before garlic has caramelized, add more water, 1 tablespoon at a time, until garlic is golden and very soft.

Remove sauce from heat and let cool. Discard lemon peel and cinnamon. If you wish, mash garlic cloves before serving. Serve garlic sauce at room temperature. Ladle over good-quality vanilla or honey ice cream.

We thank Walt Wielbicki (Garlic Breath) for this recipe. If you love garlic too, check out his Lebanese Garlic Sauce and Death By Garlic (Revived by Kale).

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Death By Garlic (Revived by Kale)

Garlic bulb with rustic background

10 minced cloves of garlic lightly browned in olive oil and tossed with parsley, Kale, red pepper flakes, hot penne pasta and freshly grated Romano cheese makes a heady and flavorful dish.

Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready In: 20 Minutes
Servings: 4

1/2 cup olive oil
10 cloves Polish hard-neck garlic, minced
1 bunch Nash’s kale, torn from the thick stems in bite size pieces
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
3 tablespoons chopped fresh parsley
1 pound dry penne pasta
1/3 cup grated Romano cheese

Cook pasta according to directions on package.

In a pan, brown the garlic in oil for 2 minuets, then add kale and stir for 5 more minuets until the kale is wilted. Add salt, pepper and parsley and remove from heat.

Toss penne pasta with garlic mixture and add Romano cheese and serve!

Note: Add sliced Polish kielbasa at the same time you brown garlic for a special treat.

We thank Walt Wielbicki (Garlic Breath) for this recipe. If you love garlic too, check out his Lebanese Garlic Sauce and Honey-Poached Garlic Sauce for Ice Cream.

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

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