Hashed Brussels Sprouts with Lemon Zest

Brussels sprouts with carrots

Thanksgiving isn’t complete without bright, cheery-green Brussels sprouts.

2 tablespoons freshly squeezed lemon juice
Zest of 1 lemon
2-3 pounds Brussels sprouts
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
2 tablespoons black mustard seeds
1/4 cup dry white wine or vermouth
Salt and pepper to taste

Cut bottoms of sprouts and discard. With a food processor, slice sprouts into thin slices. Toss with lemon juice in a bowl and use fingers to separate leaves.

Heat oil and butter over high heat in a large skillet. Add sprouts, garlic and mustard seeds, and cook, stirring often, until sprouts are wilted but still bright green. Add wine and sprinkle with salt and pepper. Cook one minute more. Stir in lemon zest and serve.

We thank The New York Times for this recipe. It was adapted from The Union Square Café Cookbook by Michel Romano and Danny Meyer.

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Whole Wheat Bread

2 pound package of hard red wheat flour

Try this recipe for a classic whole wheat bread using Nash’s freshly ground hard red wheat flour. This recipe was submitted by one of our happy customers — please let us know if you have a recipe you’d like to share!

The Sponge
2 tablespoons active dry yeast
1 cup lukewarm water
A drop of molasses
2 cups Nash’s Hard Red Wheat flour

Dissolve yeast in water. Add molasses and let stand 5 minutes. Beat in the flour. Cover with a towel and let rise 30-60 minutes. When the sponge rises, prepare the mix.

The Mix
1 cup cracked wheat berries
1 cup boiling water
2 teaspoons salt
1/4 cup sweet butter
1/4 cup molasses
1/2 cup seedless raisins

Combine all ingredients. Let stand 30 minutes covered, and 30 minutes uncovered. Beat into risen sponge (100 strokes with a spoon).

Add 3-4 cups Hard Red Wheat flour, 1/2 cup at a time, graduating from a wooden spoon to hand mixing as dough thickens. When all the flour is added, turn out the dough on to a floured surface and knead it a good 15-20 minutes. Add small amounts of extra flour if dough is sticky. Return the kneaded dough to an oiled bowl, roll it around in the bowl so that it gets all nicely oiled, and let it rise, covered with a towel, until its bulk has doubled, about an hour.

Punch down the risen dough, turn it out onto a floured surface and knead it another 15-20 minutes. Form your desired loaves, place them in well-buttered bread pans, cover with a towel, and let rise until doubled in bulk one more time.

Preheat oven to 375 F. Brush top of loaves with melted butter just before baking. Bake for 30-40 minutes, or until loaves sound hollow when tapped. Remove from pans right away so the crust can crisp. Allow to cool for 10 minutes for easier slicing.

We thank The Enchanted Broccoli Forest by Mollie Katzen for this recipe.

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Celeriac and Parsnip Mash

1 medium celeriac (about 1 pound), peeled and cut into 1-inch cubes
3 medium parsnips (about 3/4 pound), peeled and cut into 1-inch slices, thick ends quartered
1 large russet potato (about 3/4 pound), peeled and quartered
1/4 cup vegetable broth or chicken broth
2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh chives, divided
2 tablespoons low-fat or nonfat plain yogurt
1 1/2 teaspoons Dijon mustard
1/2 teaspoons salt
Freshly ground pepper, to taste
1/2 cup freshly grated Parmesan cheese

Place celeriac and parsnips in a large saucepan; cover with lightly salted water. Place potato in a medium saucepan; cover with lightly salted water. Bring both saucepans to a boil over medium-high heat. Reduce heat to low, cover, and simmer gently until the vegetables are very tender when pierced with a fork, about 20 minutes for the potato and 30 to 40 minutes for the celeriac and parsnips.

When the potato is tender, drain and transfer to a large bowl. Mash with a potato masher. Cover and keep warm. When the celeriac and parsnips are tender, drain and transfer to a food processor; process until smooth, stopping once or twice to scrape down the sides. Add the puree to the potato.

Meanwhile, combine broth and oil in a saucepan or measuring cup and heat on the stovetop (or in the microwave) until steaming. Stir into the puree, along with 2 tablespoons chives, yogurt, mustard, salt and pepper. Stir in Parmesan. Garnish with the remaining 1 tablespoon chives. Serve hot.

We thank EatingWell.com for this recipe.

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Potato Pancakes

sunchokes

Sunchokes, also called Jerusalem artichokes, can be used much like potatoes. There’s no need to peel them, and their off-white insides blend well with the potato in this recipe.

1 large baking potato
1/2 medium onion
1/2 cup sunchokes or parsnips (optional)
1 large egg
1 tablespoon chopped parsley
1 tablespoon Nash’s flour
1 tablespoon dry bread crumbs
1/4 teaspoon dry thyme
Juice of 1 lemon
Salt and pepper
Oil for pan frying
1/3 cup applesauce

Using a food processor or a box grater, coarsely grate the potato, onion and sunchokes/parsnips into a bowl. Using your hands, squeeze out the excess liquid and place the dry mixture in a bowl. Add the egg, parsley, flour, breadcrumbs, thyme, lemon juice and seasonings. Mix well.

Heat 1/2 cup of oil in a heavy skillet. Add 1/2 cup mounds of mixture to the hot oil, and flatten down to a 3/4-inch thick pancake. Turn heat to medium. Cook for 5 minutes on each side or until crispy and golden. Serve with the applesauce.

We thank The Food Network for this recipe.

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Stuffed Savoy Cabbage Rolls

Savoy cabbage

This recipe is a little involved, but so delicious that it’s worth it.

Stuffing
2 cups milk
4 ounces bread
1 large onion, cut in chunks
1 large carrot, cut in chunks
1 large rib celery, cut in chunks
3 garlic cloves, peeled
3 tablespoons extra-virgin olive oil
2 pounds Nash’s sweet Italian sausage
1 teaspoon salt
1 cup dry white wine
1 large egg, lightly beaten
1 tablespoon Italian parsley, chopped
½ cup Parmigiano-Reggiano, grated

Cabbage Rolls and Sauce
1 medium head Savoy cabbage
1/4 cup extra-virgin olive oil
2 1/2 teaspoons salt
3 cups dry white wine
4 cups chicken stock, hot

Pour milk over the bread chunks and let soak until completely saturated. Using a food processor, mince onion, carrot, celery and garlic into a paste. You should have about 2 cups. Pour olive oil into a heavy pan and set over medium-high heat. Scrape in 1/2 cup of the paste and cook, stirring frequently, until it starts to dry and stick to the pan. Crumble sausage into the skillet and cook, stirring, until all the meat is sizzling and no longer pink. Season with salt and pour in the white wine. Bring to a boil and cook until the wine has evaporated. Remove from heat and scrape into a bowl.

Preheat oven to 375 F. Bring a big pot of water to a boil. When sausage has cooled, squeeze milk from the bread. Crumble over the sausage and combine with your hands. Work in egg, parsley and cheese, tossing together in a loose stuffing.

Cut out core of the cabbage and separate 12 of the largest leaves from the head. Lay each leaf flat, outside up, and shave off raised ridge of the rib at the leaf base. Slice the remaining small inner leaves into shreds about 1/4-inch wide. Drop the big leaves into the boiling water and blanch them until soft, about 7 minutes. Cool them in icy water; drain well and lay on paper towels to dry.

Wipe the sauté pan and return to stove. Heat 1/4 cup olive oil on medium-high. Stir in the remaining paste and cook until dried and sticking, about 4 minutes. Toss in the shredded cabbage and salt, and cook, stirring, until the cabbage starts to wilt. Pour in white wine, raise heat to bring to a boil, then lower heat and simmer 10 minutes or so, to blend flavors. Lay out each softened leaf, rib side down. Form 1/3 cup stuffing into a plump log, and lay it on the leaf. Roll the bottom of the leaf over the filling, tuck the sides in, and roll up tightly the rest of the way.

When all the rolls are formed, lower the heat under the sauce and place each roll in the sauté pan, seam side down. Pour in the stock, submerging the rolls, heat to a bubbling boil, and put on the pan lid. Set the pan in the oven to braise the rolls for an hour. Remove the lid and push the rolls down in the sauce, which will have reduced. Bake, uncovered, for another 30 minutes or so, until the sauce has reduced and thickened and the tops of the rolls are nicely caramelized. Serve with remaining sauce.

We thank Lidia’s Italy for this recipe.

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Chicken Curry with Asian Pears

Nourish Restaurant in Sequim, WANourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week.

Makes 4 portions.

1 chicken, rinsed, dried and quartered
Salt and pepper to taste
1 tablespoon olive oil
1/2 cup shopped onion
1 tablespoon butter
2 Asian pears, cored peeled and sliced
8 ounces mushrooms
2 tablespoon curry powder
2 tablespoon flour
1 cup chicken stock
1 tablespoon mango chutney
1/4 cup heavy cream
2 tablespoon chopped parsley

Sprinkle chicken with salt and pepper.

Heat olive oil in a skillet and brown chicken. Add onion, cover and cook for 30 minutes until chicken juices run clear.

In another skillet melt the butter and sauté the Asian pears. Remove pears and add mushrooms, then sauté for 15 minutes.

Remove chicken from first skillet and set aside. Add curry powder and cook for 10 minutes. Stir in flour and cook for 3 minutes more.

Add stock and cream, and cook stirring continuously for 2 minutes until the sauce has thickened. Return the chicken to the skillet and add the pears and mushrooms. Heat all through and garnish with parsley.

Serve with mango chutney, grated coconut, and dried currants.

We thank The New Basics Cookbook by Julie Rosso and Sheila Lukins for this recipe.

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Nash’s Carrot Cheesecake

Bunche carrots and bulk bagged carrots

Nash’s carrots are renowned throughout the realm for their sweetness — which makes them fantastic for desserts like this carrot cheesecake. Mmmmm…

You can use a traditional graham cracker crust or a cookie crust. The original recipe calls for a spring form pan but I have tripled the recipe and put it in industrial size jelly roll pan, or single recipe in a regular pie pan or square brownie pan.

Crust
3/4 cup finely crushed graham crackers
2 tablespoons chopped nuts (optional)
1 tablespoons Nash’s flour
1 tablespoon sugar
2 tablespoon butter melted

Stir together in medium bowl and press into bottom of spring form pan or bottom and sides of pie pan.

Cream cheese mixture
2 8-ounce packages cream cheese
3/4 cup sugar
3 Nash’s eggs

Beat cream cheese and sugar together till fluffy, add 3 eggs and beat till smooth. Put one cup of this mixture in a bowl and set the rest aside.

Carrot mixture
2 cups pureed Nash’s carrots that have been roasted or steamed
1 Nash’s egg
1/4 cup Dungeness Creamery milk or cream
1/2 teaspoon cinnamon
1/4 teaspoon ginger

To the 1 cup of cream cheese mixture, add carrots, 1 egg, milk, and spices. Mix together and pour into pie crust.

Pour the reserved cream cheese mixture over the top and run a knife through it swirling to create marbling.

For spring form pan: Place in a shallow baking pan and bake at 350 degrees for 45 minutes till center appears set when gently shaken. Chill 4 hours before serving….(that never works! Ha HA)

We thank our Nash’s Farm Store colleague Margie Diffner for this recipe.

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Nourish Recipe: Curried Parsnip Soup

Nourish Restaurant in Sequim, WANourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. This week’s box contains parsnips, the star of the show in this soup.

1 lb parsnips
2 medium onions
2 to 3 cloves garlic
2 ounces butter
1 tablespoon curry powder
1 fresh red chilli, chopped
40 ounces chicken or vegetable stock
1/2 lb potatoes
1 tablespoon creamed or dessicated coconut
Double cream
Smoked paprika

Pile of Parsnips

As the weather cools, we turn to soups and roots, like these parsnips.

Peel and chop the parsnips, onions and garlic. Melt butter in a saucepan and add the onions and garlic. Cook gently for about 5 minutes without coloring.

Add the curry powder, chili and stock. Bring to the boil. Peel and chop the potatoes and add them along with the parsnips and the coconut.

Simmer gently with the lid on until the parsnips are tender, about 20 minutes. Liquidize until smooth with a blender. Garnish with a swirl of double cream and a sprinkling of smoked paprika.

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Sweet Potato/Squash & Lacinato Kale

1 large sweet potato OR 1 small winter squash
1 bunch lacinato kale
2 cloves garlic
Juice of one-quarter lemon
1/4 teaspoon cinnamon
1 teaspoon honey or maple syrup
1/8 teaspoon ground cloves
Salt and pepper to taste
Pinch red pepper flakes
2 tablespoons olive, peanut or organic canola oil

Peel the sweet potato/squash and cut into bite-sized pieces. Cook in 1 tablespoon oil over medium heat, stirring occasionally, until just brown on all sides and soft. While they are cooking, wash kale, remove the ribs, and cut the leaves into thin ribbons. Mince or press the garlic and set aside. Once the potato/squash is fully cooked, add the cinnamon, cloves, salt and pepper and then set aside.

Heat remaining oil in the pan and saute garlic and chili flakes for 2-3 minutes, stirring often, until fragrant. Add kale to the pan and stir often until it’s cooked down significantly and is tender. Season the greens with salt and pepper to taste. Combine the potato/squash, honey or maple syrup, and lemon juice with the greens, stir and serve.

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Arugula Chicken Salad

arugula

Nash’s arugula has impressively large leaves and a spunky flavor!

1/4 cup minced pimiento
1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste
Six chicken thighs, or other dark chicken meat, barbecued on a grill (If you bake or sauté the chicken, add a few drops liquid smoke to the dressing)
2 bunches arugula

Cut the chicken into bite-sized pieces. Wash the arugula and gently pat dry. Heat the other ingredients together in a saucepan. Put arugula in a bowl and add hot dressing, tossing to coat. Serve with chicken pieces on top.

Arugula makes a terrific wilted salad because its piquant flavor stands up so well, but there is something special about combining it with a smoky taste.

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