Each Thursday at Nourish, our dinner menu is created based on what’s in Nash’s Organic Produce farm share box that week. Come and dine with us and gather ideas and inspiration for how you can best use the produce you will receive each Friday from Nash’s…or just come and enjoy a fresh, vibrant dinner. Recipes are always shared.
If you missed our “What’s in the Box” dinner on August 1st, here are the recipes we created to highlight Nash’s farm share box distributed on August 2nd
Broccoli, Carrot, Currant & Sunflower Salad
1 crown broccoli florets chopped and stems grated
¼ Walla Walla Sweet onion, sliced thin
2 carrots grated
¼ cup currants or your favorite dried fruit
¼ cup sunflower seeds
Vegenaise or mayo
1/3 cup apple cider vinegar
¼ cup olive oil
2 Tb water
Salt and pepper to taste
Whisk dressing together. Mix all ingredients together and chill for 1 hour before serving.
Salad of Bok Choy & Apricots or Nectarines
2 lbs bok choy washed and chopped into 1-inch ribbons, stalks into ¼ inch pieces
2-1/2 cups diced apricots/nectarines
2 carrots, peeled and chopped
½ cucumber, peeled, seeded and chopped
2 Tb Walla Walla Sweet onions, chopped
½ cup sunflower seeds or cashews
Add cooked chicken or shrimp
Add noodles or rice
¼ cup cashew butter or peanut butter
2 Tb lime juice
2 tsp tamari (gluten free) or soy sauce
2 tsp honey or sugar
2 tsp fish sauce
1 clove garlic
1 tsp chili paste
2 tsp veg oil
Mix all above ingredients for dressing in blender. Combine all ingredients and gently toss.
Balsamic Glazed Garbanzo Beans & Mustard Greens
1lb mustard greens
½ Walla Walla Sweet onion
6 Tb veggie broth
4 cloves garlic
Pinch red pepper flakes
2 Tb balsamic vinegar
½ tsp tamari or soy sauce
¼ tsp honey
1 cup chick peas, cooked or Nash’s field peas
Add cooked chicken, shrimp or sausage
Remove thick stems from washed greens and tear into bite size pieces. Saute onion in broth until soft. Add garlic and red pepper and more broth, cook for another minute. Add greens and stir until wilted about 3-5 minutes. Add salt to taste. Remove greens and onions from pan, leaving liquid. Add balsamic, soy, sweetener…if no liquid add more broth. Add chickpeas or peas and cook until liquid is reduced to half. Spoon chickpeas over greens and drizzle with sauce.
Grilled Chicken Satay with Apricots and Bok Choy
6 tbsp peanut butter (or other nut butter)
1/3 cup honey
3 Tb rice vinegar
2 Tb tamari (gluten free) or soy sauce
2-3 tsp chili paste
6 bok choy, halved and cleaned
1 Tb sesame or olive oil
Sesame seeds, toasted
Fresh, organic chicken pieces
Replace chicken with cooked fish or shrimp
Whisk first five together to make satay sauce. Grill chicken with a little oil on and cook on hot grill. Brush fruit and bok choy with a little sauce, grill 2-3 minutes. Place bok choy on plate with chicken and drizzle with satay sauce, sprinkle with sesame seeds.
Healthy Food in a Hurry…
Salad of mizuna, red onion, nuts, raspberries and oil and balsamic. Toss together and enjoy! Simply chop some sweet potatoes, sauté with onions and when soft add mizuna in the last two minutes…good food fast.
Simple Summer Dessert: Grilled Fresh Apricots
Wash and halve apricots, remove stones. Brush a little white balsamic vinegar on the flat face of the apricot and place on a hot grill flat side down for about 2 minutes. Plate and drizzle honeyed yogurt sauce…(1 cup yogurt, 1 tsp honey, vanilla, lemon zest). Sprinkle almonds over or a little basil syrup – delish!
Good to have on hand…basil isn’t restricted to pesto or Caprese salad. It adds a delicious flavor to a sweet simple syrup that can be drizzled over fresh fruit like peaches, nectarines, mangoes or soft cheese…and makes fun summer cocktails too!
Basil syrup: make a simple syrup with 1 cup water to 1 cup sugar and 1 cup basil. Place in small pan and heat ingredients until sugar has dissolved. Remove from heat and let steep for 30 minutes, strain and store in a warmed glass container. Keeps for a week or so…if you don’t eat it all first!