Cilantro Mint Sauce

Cilantro Mint Sauce
Recipe type: Condiment
Cuisine: Indian

This sauce is great with all things Indian – gives a nice cool minty flavor. Not spicy, just flavorful!
  • 1 bunch of cilantro, coarsely chopped
  • 1 c. loosely packed fresh mint leaves
  • 1 jalapeno or poblano pepper, seeded
  • 3-4 cloves garlic, peeled
  • 2 Tbsp fresh lime juice
  • 2 tsp sugar
  • ½ tsp salt

  1. Combine all ingredients in a food processor until smooth. Taste for seasonings and add more salt if necessary.


Southwest Quinoa Salad

Southwest Quinoa Salad

This Quinoa salad is a great way to put summer into a bowl!
  • 1 c. quinoa, uncooked
  • 1½-2 c. water
  • ½ tsp salt
  • 1 bell pepper, chopped into small dice
  • 1 can black beans, rinsed and drained
  • ½ c. thinly sliced scallions
  • 1 bunch cilantro, coarsely chopped
  • ¼ c. Driftless Sunflower oil (Extra Virgin Olive oil works too)
  • 2 Tbsp lime juice
  • 1 tsp. cumin
  • ½-1 tsp onion powder
  • ½ tsp. chili powder
  • ¼ tsp. mustard powder
  • Salt and Pepper – to taste

  1. Cook quinoa
  2. Chop veggies.
  3. Whisk together dressing.
  4. Toss all together.
  5. ***Best served cold.***


Jalapeno Cilantro Green Sauce

This Jalapeno Cilantro Green Sauce is a favorite of Farmer Noah’s family. They love it on rice dishes, tacos or pasta!

Jalapeno Cilantro Green Sauce

  • 2 Tablespoons olive oil
  • 1 large clove garlic or 2 smaller ones
  • 1 bunch Cilantro
  • 1-2 teaspoon lemon juice
  • ⅓ to ½ of a Jalapeño, to your taste
  • 1 teaspoon fresh ginger powdered is fine too
  • 2-3 springs mint optional
  • Salt to taste

  1. Start with blending olive oil and garlic together.
  2. Wash and roughly chop cilantro before adding.
  3. Finely mince jalapeño.
  4. Add remaining ingredients and blend into a puree.
  5. Use on pasta, chicken, or tacos.


Green Kale & Sweet Potato Soup with Cumin and Lemon

Green Kale & Sweet Potato Soup with Cumin and Lemon
Recipe type: Soup
Serves: 6

  • 2 med-large leeks, white and light green only
  • 1 large red onion
  • 2 Tbs. Driftless Sunflower Oil
  • 1½ tsp. salt, more to taste
  • 1 lb sweet potatoes
  • 1 small red potato
  • 2 green kale tops
  • ⅔ cup chopped fresh cilantro
  • 2- 2½ cups vegetable broth
  • fresh ground black pepper
  • 1 Tbs. cumin seed
  • 1-2 Tbs. fresh lemon juice
  • a pinch of hot pepper
  • optional garnish: crumbled feta cheese

  1. Thoroughly wash and coarsely chop the leeks, using only the white and light green part, and chop the onion. Heat the oil in a non-stick pan and start sauteing the onions, with a sprinkle of salt. When they are translucent and soft, add the leeks and keep cooking, stirring often, until all the vegetables are golden, about 20 minutes. Meanwhile, peel the sweet potatoes, scrub the small red potato, and cut them all into ½ inch chunks. Remove the leaves from the main stem of the kale top and then cut out the thicker stems of the individual leaves. Cut the greens into one-inch strips, or chop them very coarsely. Combine the sweet potatoes and kale in a soup pot with 5 cups (1¼ liter) cold water and a teaspoon of salt, bring to a boil, then lower the heat and simmer for about fifteen minutes. Add the sautéed leeks and onions to the pot, along with the cilantro, and a lot of fresh ground black pepper. Add as much of the vegetable broth as you need to give the soup a nice consistency – this is a hearty soup, but not a stew, and it should pour easily from a ladle. Simmer the soup gently, covered, for about ten more minutes.
  2. Lightly toast the cumin seed in a dry pan, just until it is fragrant, and grind it in a mortar or spice grinder. Stir the cumin seed and a spoonful of lemon juice into the soup, and taste. Add more salt, pepper or lemon juice as needed, and finish with a pinch of cayenne or any red pepper.
  3. Ladle into bowls and garnish with a heaping spoonful of crumbled feta cheese.


Southeast Asian Slaw

Southeast Asian Slaw

  • 4½ cups grated mixed root vegetables of choice (such as broccoli stems, carrots, turnips, rutabaga, red cabbage, etc.)
  • ¼ c. fresh cilantro &/or mint chopped (optional)
  • 1 clove garlic, finely minced
  • 4 Tbsp. rice vinegar
  • 1 Tbsp. soy sauce
  • 1 Tbsp. sugar/honey
  • 1 Tbsp. sriracha-type hot sauce
  • salt & black pepper to taste
  • 2 Tbsp. toasted sesame seeds (garnish)

  1. Whisk together garlic, rice vinegar, soy sauce, sugar, & sriracha.
  2. Toss in grated vegetables & cilantro/mint. Taste, & add salt & black pepper as needed & toss again.
  3. Serve immediately topped w/ sesame seeds.
  4. Serves 4-5 as a side. Add spinach & grilled meat or tofu for a complete meal for 3-4.


Salsa Verde

Salsa Verde

  • 1 Lb. Tomatillos (what’s in your box) hull & stem removed
  • 1 medium shallot, quartered
  • 2-3 cloves garlic
  • 2 jalapeno, stems removed (removed seeds for less heat)
  • ¼ c. cilantro, coarsely chopped
  • 1 Tbsp salt

  1. Place tomatillos (in single layer, stem side down), shallots, & peppers in baking dish.
  2. Roast at 450 degrees for 6-8 minutes, turning veggies once, until tomatillos are softened & slightly charred.
  3. Put all ingredients in a food processor or blender & process until smooth. Store in refrigerator for up to a week or freeze.
  4. You could also try grilling the tomatillos and jalapenos for a more smoky salsa.


Tom’s Cucumber Salad

Tom’s Cucumber Salad

  • 2 cucumbers (or 4 if using pickling cukes), seeds removed, coarsely chopped
  • 1 jalapeno or poblano pepper, seeds removed, finely chopped
  • ¼ c. white onion
  • 3 Tbsp. cilantro, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp. olive oil
  • zest & juice of 1 lime
  • salt & pepper to taste

  1. Combine all ingredients & let stand in fridge for an hour to meld flavors.
  2. Serve with chips or on grilled chicken.
  3. Will keep for several days.
  4. Do not freeze.


Grilled Tomato, Corn & Poblano Salsa

Grilled Tomato, Corn & Poblano Salsa

  • 3 large or 4 medium tomatoes, cut in half
  • 2 ears corn, un-shucked
  • 1 large or 2 medium poblano peppers
  • 1 onion, cut in quarters lengthwise through root (keep root intact to hold onion together)
  • 2 large cloves garlic
  • ½ bunch of cilantro, coarsely chopped
  • Juice of 2 limes
  • Salt to taste

  1. Heat grill & oil grates. Brush tomatoes & onions with oil. Place all vegetables directly on grill grates.
  2. Carefully turn each when starting to brown (the tomatoes, onions, & garlic will be quick) & remove into a bowl.
  3. Gently squeeze the tomatoes to remove some juice & seeds (or the salsa might be too runny).
  4. When the skin has blistered all over & blackened a bit remove to a bowl & cover to let steam.
  5. After 10 minutes, remove skin under running water (doesn’t hurt to wear gloves – they can burn your hands a bit when they’re spicy!) & pull out stem & seeds.
  6. When corn husks are blackened a bit, remove from grill & cool a bit before shucking & cutting the kernels off.
  7. Cut the root ends off the grilled onions & place in food processor with grilled tomatoes, garlic, prepared poblanos, cilantro, lime juice, & salt & pulse into chunky or smooth salsa, your choice.
  8. Stir in corn kernels, adjust seasoning as necessary, & serve. Freezes well.


Southeast Asian Cucumber Peanut Salad

Southeast Asian Cucumber Peanut Salad

  • 3 cucumbers, peeled, seeded & sliced into ½ inch crescents
  • 1 Tbsp. salt
  • 2 Tbsp. lime juice
  • 1 ½ Tbsp. rice or white vinegar
  • 1 Tbsp. oil (peanut or sesame is best)
  • 1 Tbsp. sugar
  • 2 tsp. minced garlic scapes
  • 1 tsp. whole coriander seeds, toasted until fragrant
  • ¼ -1/2 tsp. chili flakes
  • ½ c. roasted peanuts, chopped
  • ½ c. cilantro, coarsely chopped

  1. Mix sliced cucumbers & salt in a colander & sit to drain for 15 minutes.
  2. Rinse well & drain again.
  3. Whisk together lime juice, vinegar, oil, sugar, garlic scapes, coriander seeds, & chili flakes until sugar is dissolved.
  4. Toss with drained cucumbers in a bowl & chill for about a ½ hour.
  5. Garnish with peanuts & cilantro to serve. Best eaten within a few days.
  6. ** Good with blanched green beans or snap peas in addition to the cucumbers! **


Bok Choy & Broccoli Stir Fry

Bok Choy & Broccoli Stir Fry

  • 3 scallions, whites chopped & greens separated & sliced
  • 2-3 cloves fresh garlic, minced
  • 1” piece fresh ginger, minced
  • 1 med. head bok choy, stems ½# sliced, greens separated & coarsely chopped
  • 1 med. head broccoli, stems ½# sliced, florets separated & cut into bite size pieces
  • 1 Tbsp. oil
  • 1 Tbsp. each tamari & rice wine (or rice vinegar or sake)
  • 2 tsp. sugar
  • 1 tsp. toasted sesame oil
  • ½ tsp. Chinese 5 spice powder (optional)
  • 2 Tbsp. cilantro, chopped (optional)
  • ¼ c. cashews

  1. Heat oil in large skillet or wok over medium/high heat.
  2. Add scallions whites, garlic, & ginger & stir until fragrant (1 minute).
  3. Add bok choy & broccoli stems & stir until starting to brown (2-3minutes).
  4. Add broccoli florets, tamari, rice wine or vinegar, sugar, 5 spice, & toasted sesame oil.
  5. Stir another minute.
  6. Add bok choi & scallion greens & stir until wilted.
  7. Serve with rice or noodles & top with cashews & cilantro. Add tofu, chicken or beef if you wish.