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.
Following are the recipes we created to highlight Nash’s farm share box distributed on August 22nd.
Roasted Beets, Sauteed Beet Greens & Creamy Horseradish Sauce
Don’t throw away those beautiful beet greens. They are a great source of proteins, minerals and vitamins, as well as fiber. Here’s an easy, delicious way to eat the whole beet.
3 lbs beets with greens
2/3 cup sour cream
3 Tb horseradish
½ tsp lemon zest
1 Tb minced chives
Cut greens from beets, reserving greens. Scrub and roast beets at 350 degrees 1-1/2 hours, until tender. Cool, peel and slice beets into ¼-inch slices. Make sauce by combining the sour cream, horseradish, lemon zest and chives. Add salt and pepper to taste. Wash greens well, chop stems into ¼-inch pieces and chop leaves into ribbons. In a sauté pan, melt the butter, add greens and cook for 3-4 minutes. Transfer to a platter. Sauté beets in a little butter until warmed through. Place on top of greens. Drizzle with horseradish sauce.
Bubble & Squeak Patties
Made in most homes in England on Monday as a way to use the vegetables left over from Sunday roast dinner. Sometimes served from the pan like a stir-fry or made into patties. The dish is named for the bubbling and squeaking sounds it makes as it is cooked. The dish is most often accompanied by left over cold meat and relishes or pickles. We have adapted the idea to use some of Nash’s wonderful cabbages in a different way. We have used fresh vegetables, rather than pre-cooked.
4 Tb butter or oil
1/2 cup onion, chopped
Left over mashed potatos
Left over vegetables – cabbage, carrots and (in winter Brussels sprouts) – today we are using red and nappa cabbage (lightly steamed)
Salt and pepper
In a large sauté pan, fry onions until soft. Add the other vegetables and fry for 10 minutes, turning over every couple minutes to get a thorough reheat with a little browning on the cabbage. You can also form the mixture into little patties and fry individually. Served with a good sized dollop of Ila’s Fiery Hot and Heavenly Sweet or Walla Walla Relish (available in our Café retail store).