Delicata Soup with Roasted Chickpeas

Delicata Soup with Roasted Chickpeas
Recipe type: Soup
This soup has such warm cozy flavors going's great for early fall!
  • 1 Delicata Squash
  • 1 can chickpeas
  • 1 Tbsp Driftless Sunflower Oil (seperated)
  • Salt & Pepper, to taste
  • 1 medium yellow onion, sliced into LONG thin slices
  • 3-4 cloves garlic, minced
  • 1 c. Vegetable/Chicken Broth
  • 1 Tbsp. Garlic powder
  • 1 tsp. Onion powder
  • ¼-½ tsp. Cayenne Pepper (to taste)
  1. Preheat to 400F.
  2. Slice delicata squash in half lengthwise and de-seed.
  3. Place on a baking sheet, drizzle some oil, salt and pepper onto squash and then place squash flat side down (skin side up) on baking dish.
  4. Roast for 30 min, or until fork tender.
  5. In a bowl, toss drained chickpeas with oil, garlic powder, onion powder and cayenne pepper (great for the flavor, but I did another batch for my kids without the cayenne).
  6. Roast at the same time as the squash for 20-30 min, flipping halfway. Set aside when done.
  7. While everything is roasting, slice your onion into long, thin slices.
  8. Mince your garlic.
  9. Add a generous amount of oil to a large skillet, cook your onions until caramelized (10+ min). Add the minced garlic once the onions are done. Set aside.
  10. Once delicata is done roasting, let it cool for a little bit. Then coarsely chop it up (skin included). Add squash, onions, garlic and broth to a blender. (IF you don’t have a blender - add everything to a pot and use an immersion blender).
  11. Blend until creamy and smooth. Taste, add more salt if needed.
  12. Add soup back into pan you caramelized onions in, let simmer until warm.
  13. Top with roasted chickpeas (essential to the dish!) right before serving and enjoy!


Rhubarb Pudding Cake

Rhubarb Pudding Cake
Recipe type: Dessert
Spring is here with this dessert! This dessert is sure to win over anyone on the fence about rhubarb!
  • 2 c. chopped rhubarb
  • ¾ c. + ½ c. white sugar
  • 3 Tbsp. softened butter
  • 1 tsp. Baking powder
  • ¼ tsp. salt
  • ½ c. milk
  • ½ tsp. Vanilla
  • ½ tsp. Almond Extract
  • 1 c. sifted flour
  • 1 Tbsp. cornstarch
  • ⅔ c. Boiling water
  1. Cover the bottom of an 8 or 9” square pan with chopped rhubarb.
  2. Mix ¾ c. sugar, butter, baking powder, salt, extracts, milk and flour together. Add more milk if it’s too thick to pour.
  3. Pour over chopped rhubarb.
  4. Now, mix ½ c. sugar and 1 Tbsp cornstarch and sprinkle it evenly over the whole thing.
  5. Pour boiling water over the top.
  6. Bake 375 degrees F for 45 min.


Bok Choy with Cashew Sauce

Bok Choy with Cashew Sauce
Cuisine: Asian
This sauce is soooo soooooo soooooooooooooo good. On bok choy, asparagus, or many many other veggies. Try it out!
  • ½ c. raw cashews
  • ¼ c. rice wine (or white wine) vinegar
  • ¼ c. white sugar
  • ¼ c. soy sauce
  • 1 Tbsp Minced Ginger root
  • Pinch of red pepper flakes (optional)
  • About 1-1.5# Bok Choy
  • ¼ c. Driftless Sunflower Oil (peanut or canola oil is a good substitute)
  1. Toast cashews in a dry skillet, tossing frequently, until lightly browned and fragrant.
  2. Combine cashews, vinegar, sugar, soy sauce, ginger, pepper flakes and 2-4 Tbsp water into a blender/food processor. Puree until smooth. Set aside.
  3. Wash bok choy - stems and leaves, making sure to rinse away dirt in the ribs. Separate the leaves from the stalks.
  4. Cut stalks into 1” pieces and roughly chop the leaves.
  5. Heat the oil in a large skillet on high heat until hot, but not smoking.
  6. Add stems and cook, stirring often, until crisp-tender (about 2-3 minutes).
  7. Add the leaves and cook until they wilt and turn bright green (about another minute or two).
  8. Remove to a platter and cover with cashew sauce, or serve sauce on the side.


Refried Beans

Refried Beans
Recipe type: Side/Filler
Cuisine: Mexican
These homemade refried beans are delicious, nutritious and so easy to make! Try it out once and you won't use the canned versions again.
  • 1 Tbsp Driftless Sunflower Oil
  • ½ c. finely chopped yellow or white onion
  • 3 cloves of garlic, minced or pressed
  • 2 tsp. Ground cumin
  • 3 c. cooked black beans
  • ½ c. water
  • ½ tsp. Salt + some for sprinkling
  • Freshly ground black pepper
  • 1 tsp. Lime juice
  1. In a medium saucepan, warm the oil over medium heat until shimmering.
  2. Add onion and a sprinkle of salt.
  3. Cook until onions have softened and browned a little, about 5-8 min.
  4. Add the garlic and cumin. Cook, stirring constantly, until fragrant (about 30 sec).
  5. Pour in beans and water, stir, cover and cook about 5 min.
  6. Reduce the heat to low, uncovered and use a masher or the back of a fork to mash up at least half the beans.
  7. Continue to cook the beans, uncovered, stirring often for about 3 more min.
  8. Remove the pan from heat and stir in salt, black pepper and lime juice.
  9. Taste and add more if needed. If the beans seem dry, add a splash of water and combine. Cover until you are ready to eat.


Potato Carrot Tart

Potato Carrot Tart
This tart is a great side dish or pretty enough to stand alone! So yummy and hearty. Feeds 2 (stand alone) or 4 (as a side dish)
  • 1 Large Baking Potato, thinly sliced *use a mandolin or food processor with a slicing blade to make uniform slices
  • 2 Tbsp melted butter
  • ¾ tsp. thyme
  • 1 tsp Dijon mustard
  • ½ tsp. Salt
  • ¼ tsp fresh ground black pepper
  • 2 Tbsp Driftless Sunflower Oil
  • 1 onion, halved and thinly sliced
  • 2 carrots, shredded
  • ½ - 1 c. shredded cheese: Swiss or Cheddar
  1. Preheat oven to 400 F.
  2. Lightly oil a 10 inch tart pan or pie pan.
  3. Combine the melted butter, thyme, mustard, salt and pepper.
  4. Toss in the potato slices.
  5. Once coated, take slices and arrange in pie pan to form a “crust”.
  6. Bake for 20 min.
  7. While the tart shell bakes, heat oil in a skillet over medium heat.
  8. Add the onion and carrot and saute until the onion is limp and colored, about 10 min.
  9. When the tart shell comes out of the oven, top with onion mixture and sprinkle with cheese. Return to oven and bake until cheese is golden and melted, about 10-15 min.
  10. Let cool for about 5 min and serve.


Grated Carrot Salad with Shallots, Lemon & Rosemary


Grated Carrot Salad with Shallots, Lemon & Rosemary
Recipe type: side dish
  • 1 Tbsp Whole grain mustard
  • juice and zest from 1 lemon
  • 1 tsp. finely chopped fresh rosemary
  • salt and pepper, to taste
  • ⅓ c. Driftless Organics Sunflower Oil
  • ¼ c. very thinly sliced shallots
  • 4 large carrots, coarsely grated
  1. Whisk mustard, lemon juice/zest, rosemary, salt & pepper together in a large bowl.
  2. Keep whisking while slowly adding oil until emulsified.
  3. Gently toss in shallots and carrots until coated.
  4. Serve alone or with study bitter greens like frisee, radicchio, baby kale or finely shredded green cabbage.


Curried Carrot, Sweet Potato & Ginger Soup


Curried Carrot, Sweet Potato & Ginger Soup
Recipe type: Soup
  • 2 teaspoons Driftless Organics Sunflower Oil
  • 2 teaspoons cumin
  • ½ cup chopped red shallots
  • 3 cups sweet potato, cut into ½” cubes
  • 1½ cups carrots, sliced into ¼” discs
  • 2 tablespoon grated ginger
  • 4 teaspoons curry powder
  • 1½ cups chicken or vegetable broth
  • 1 can coconut milk
  • ½ teaspoon salt
  • ** for a spicier soup, add harissa, sriracha or cayenne powder **
  1. Heat oil in a large saucepan over medium-high heat.
  2. Add shallots; saute 3 minutes or until tender.
  3. Add potato, carrots, ginger, and curry; cook 2 minutes.
  4. Add broth; bring to a boil.
  5. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.
  6. Pour half of soup in a food processor or blender; pulse until smooth.
  7. Repeat procedure with remaining soup. Or better yet - if you have an immersion blender - just use that to puree until soup is the desired consistency.


Peanut Butter Carrot Cookies


Peanut Butter Carrot Cookies
Recipe type: Dessert
  • ½ cup butter
  • ½ cup packed brown sugar
  • ¾ cup white sugar
  • ½ cup peanut butter
  • 1 egg
  • ¼ cup milk
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 2 cups rolled oats
  • 1 cup grated carrots
  • 1 cup semisweet chocolate chips
  1. Preheat oven to 375 degrees F.
  2. Cream together the butter, brown sugar, white sugar, and peanut butter.
  3. Add in the egg and the milk.
  4. Sift together the flour, salt and baking soda and stir in.
  5. Stir in oats.
  6. Add in the carrots and chocolate chips.
  7. Drop by teaspoon onto cookie sheets and bake for 15 minutes.



Cuisine: Irish
  • 7-10 medium to large potatoes
  • Kosher salt
  • 6 Tbsp butter
  • 2 Onions, chopped
  • 2 garlic cloves, thinly sliced
  • 3 c. shredded cabbage
  • 1 ¼ c. milk
  • ½ c. heavy cream
  • Freshly ground black pepper
  • 1 scallion, thinly sliced (optional)
  1. Boil Potatoes until tender, about 30-40 min.
  2. Melt 4 Tbsp butter in large saucepan over medium heat.
  3. Add onions until soft, about 8-10 min. Add garlic and cook until fragrant. Add 2 c. cabbage and cook until wilted, stirring often.
  4. Add milk and cream and bring to a simmer.
  5. Add potatoes and remaining 1 c. cabbage, then coarsely mash.
  6. Season with salt and pepper.
  7. Transfer to serving bowl. Top with remaining 2 Tbsp butter and sprinkle with scallion (optional).


Butternut Squash and Apple Soup

Butternut Squash and Apple Soup
Recipe type: Soup
This is one of my family favorites....a dash of dried cayenne and a dollop of sour cream brings is a must. This soup is also great the next day, adding some garam masala and chunks of paneer..."instant" Indian. So yum!
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1-2 carrots, chopped
  • 2 Tbsp Butter
  • 1 Butternut Squash, peeled, deseeded and chopped
  • 1 tart green apple, chopped
  • 3 c. Chicken Stock
  • 1 c. Water
  • Pinches of Nutmeg, Cinnamon, Salt and Cayenne (to taste)
  • 1 Tbsp Maple Syrup (optional)
  • Sour Cream (for serving)
  1. Saute onion, carrot and celery in butter until tender (about 3-5 min).
  2. Add the rest of the ingredients (minus syrup) and simmer. Be conservative with the spices.
  3. When butternut and apple are tender (about 20-30 min), puree the soup.
  4. Taste and add more spice per taste, including optional syrup.
  5. Serve with a dollop of sour cream.