Dijon Potato, Pepper & Bean Salad

Dijon Potato, Pepper & Bean Salad
Author: 
 
Ingredients
  • 4 eggs
  • ½ lb. Dragon Tongue or green beans (around 3 c.), stem snapped & cut in half or thirds
  • 2 lb. new potatoes (around 6 medium-large potatoes), whole with peels
  • 1 small green bell pepper, cut into bite-size strips
  • ½ c. thinly sliced onion
  • 2 Tbsp. Dijon mustard
  • 2 tsp. honey
  • 2 tsp. sherry or white wine vinegar
  • 1 Tbsp. fresh oregano, tarragon, or thyme (or 1 tsp. dry)
  • Salt & pepper to taste
  • 3 Tbsp. Driftless sunflower oil
  • ¼ c. fresh parsley, chopped
Instructions
  1. Hard boil eggs & let cool.
  2. Bring salted water to boil in a medium sauce pan.
  3. Add green beans & blanch for about 2 minutes.
  4. Using a slotted spoon, remove them & immediately plunge into a bowl of ice water to cool. Drain.
  5. Add new potatoes & boil until just tender, 15-20 minutes. Drain & fill with cold water to cool.
  6. Meanwhile, in a medium serving bowl, whisk together mustard, honey, vinegar, tarragon, salt & pepper. Continue whisking while adding oil.
  7. Slice potatoes & eggs. Gently toss green beans & onions into dressing, then fold in potatoes & eggs. Serve with parsley.

 

Organic Roasted Broccoli and Zucchini With Avocado

Mixed Grilled Veggies w/Balsamic Vinegar and Oregano
Author: 
 
Ingredients
  • 2 medium zucchini, carefully cut lengthwise into ¼” slabs
  • 1 fresh onion, sliced into ¼” thick solid rounds
  • 1 head broccoli, carefully cut lengthwise up through stem into florets into ¼” slabs
  • 3 Tbsp. olive or sunflower oil
  • 1 Tbsp. balsamic vinegar
  • Salt & pepper to taste
  • 3 Tbsp. coarsely chopped fresh oregano
  • Soft goat cheese or feta for garnish (optional)
Instructions
  1. Preheat a grill to medium-hot.
  2. Carefully toss all the prepared vegetables in a bowl with the oil, vinegar, salt, & pepper to coat.
  3. Oil the grill grates & grill over direct heat, carefully turning the vegetables when starting to brown, about 3 minutes each side (some may take longer or shorter).
  4. Serve drizzled with a bit more balsamic vinegar, fresh oregano, & cheese if you wish. Delicious with crusty bread! Serves 4-5.

 

Radish and Turnip Salad w/Oregano Vinaigrette

Radish and Turnip Salad w/Oregano Vinaigrette
Author: 
Recipe type: Appetiser
 
Ingredients
  • For salad:
  • 1 head of chopped butterhead lettuce
  • 4 salad turnips, sliced
  • 4 medium radishes, sliced
  • 2 purple scallions, chopped
  • 4 hardboiled eggs, sliced (optional)
  • For vinaigrette:
  • 1 tablespoon white wine vinegar
  • 1½ teaspoon dijon mustard
  • About half of your bunch of oregano, finely chopped
  • salt and black pepper to taste
  • 1 green garlic bulb & first part of stalk, minced fine
  • 3-4 tablespoon Driftless Organics Sunflower Oil (or olive oil)
Instructions
  1. Mix all ingredients save the hardboiled eggs in a large salad bowl.
  2. Whisk vinaigrette ingredients together and serve over salad.
  3. Lay the eggs over the top of the mixed, dressed salad.
  4. Serve right away, or refrigerate and eat soon!

 

Turkish Zucchini Fritters

Turkish Zucchini Fritters
Author: 
Recipe type: Appetizer
Cuisine: Mediterranean
 
Ingredients
  • 3 Tbsp. oil + more for frying
  • 2 baby leeks, washed carefully & coarsely chopped (white & green parts)
  • 2 medium or 1 large zucchini (about 1 lb), finely chopped
  • 3 eggs
  • 3 Tbsp. all purpose flour
  • Black pepper
  • 1 Tbsp. chopped fresh herbs like parsley, mint, oregano &/or dill
  • 7 oz. feta cheese, mashed with a fork
Instructions
  1. Heat 3 Tbps. oil over medium heat & sauté baby leeks until soft.
  2. Add zucchini & sauté, stirring, until soft & remove from heat.
  3. In a bowl, beat eggs with flour until well blended.
  4. Mix in black pepper, chopped herbs, & mashed feta.
  5. Fold in zucchini mixture.
  6. Heat a thin film of oil in a non-stick or well-seasoned cast iron skillet & fry about 2 Tbsp. of zucchini mixture, a few fritters at a time, turning each over once & cooking until lightly browned.
  7. Drain on paper towels & serve.

 

Garlicky Roasted Cauliflower with Parmesan

Garlicky Roasted Cauliflower with Parmesan
Author: 
Recipe type: Casserole
 
Ingredients
  • 1 head of cauliflower, cut into bite-size pieces
  • 2 cloves of garlic, minced
  • Juice & zest of one lemon, separated
  • 2 Tbsp Olive or Driftless Sunflower oil
  • Coarse salt and freshly ground black pepper
  • Parmesan cheese
  • 2 Tbsp. chopped fresh herbs of choice (basil, parsley, thyme, sage, etc.)
Instructions
  1. Preheat oven to 450°F.
  2. Put cauliflower florets in a single layer in an oven-proof baking dish.
  3. Stir in the garlic & pour lemon juice and olive/sunflower oil over cauliflower & stir to coat.
  4. Sprinkle with salt and pepper.
  5. Place casserole uncovered in hot oven & roast for 20-25 minutes, stirring a couple of times, until the top is lightly brown.
  6. Remove from oven and sprinkle generously with lemon zest, Parmesan cheese & herbs. Serve immediately.

 

Mediterranean Grilled Broccoli, Napa Cabbage & Zucchini

Mediterranean Grilled Broccoli, Napa Cabbage & Zucchini
Author: 
Recipe type: Side Dish
Cuisine: Mediterranean
 
Ingredients
  • ¾ c. oil (Driftless sunflower or olive)
  • Juice & zest of 1 lemon
  • 1 Tbsp. balsamic vinegar
  • 2 Tbsp. fresh or 2 tsp. dry Mediterranean herbs (like rosemary, oregano, thyme, etc.)
  • 1 garlic scape, finely minced
  • Salt & pepper to taste
  • 2 heads broccoli, carefully cut lengthwise through stem & florets into ¼” slabs
  • 1 head napa cabbage, outer leaves removed, cut lengthwise through core in half & then each half lengthwise into quarters
  • 2 zucchini (or summer squash) cut lengthwise into ¼” slabs
  • 2 lemons, cut in half
  • ¼ c. parsley, coarsely chopped (for garnish)
Instructions
  1. Heat grill.
  2. Whisk together oil through salt/pepper in a large bowl.
  3. Make sure veggies are dry & toss in oil mixture until well coated. Rub cut side of lemon in oil mix.
  4. Grill in a single layer about 2 minutes on each side, until just starting to char a bit. Grill lemons cut side down.
  5. Serve on a large platter topped with parsley & grilled lemons to squeeze over veggies while serving.

 

Ever-Alterable Vinaigrette

Ever-Alterable Vinaigrette
Author: 
Recipe type: Dressing
 
You can make vinaigrettes easily low-tech by shaking them in a jar – just make sure to mince up your aromatics well first… But if you have one, I much prefer using my immersion blender in a wide-mouth pint jar (or the plastic jar the blender came with) to really emulsify the dressing & release the flavor of the aromatics (& then you only have to coarsely chop your aromatics & the blender will do the rest)… The cool thing about homemade vinaigrettes is that they’re super easy, cheap, keep well, & fun to experiment with – with this basic rough formula, you can change your vinaigrette up with whatever fresh aromatics you have in your box throughout the season or whatever mood you’re in. Latin American food? Try lime juice, sunflower oil, agave, spring onion & cilantro. Italian? Try balsamic, honey, olive oil, & rosemary. Asian? How about green garlic, rice vinegar, & a mix of sunflower & toasted sesame oil? It’s Ever-Alterable!!
Ingredients
  • 2 to 4 Tbsp. aromatics (green garlic, chives, spring onions, herbs, etc.)
  • ⅓ c. acid (vinegar [apple cider, balsamic, red/white wine, rice, etc.], lemon, &/or lime juice)
  • 2 to 3 tsp. sweetener (sugar, honey, maple syrup, agave, etc.)
  • 2 tsp. grainy mustard (optional but recommended)
  • Salt & pepper to taste
  • ⅔ to 1 cup oil (Drifltess Sunflower Oil, of course, but also olive, sesame, peanut, canola, etc.)
Instructions
  1. Combine all ingredients in a jar & shake, or combine all but oil in a jar for an immersion blender or a food processor & blend while slowly adding oil until emulsified. Store in fridge for up to a couple weeks.

 

Roasted Tomato Pasta/Pizza Sauce

Roasted Tomato Pasta/Pizza Sauce
Author: 
Recipe type: Sauce
 
Ingredients
  • 6-8 tomatoes, preferably romas
  • 3 Tbsp. Driftless sunflower oil or olive oil
  • 1 onion, chopped
  • 1 tsp. fennel seeds
  • 3 cloves garlic, minced
  • ½ - 1 hot banana pepper, seeds removed, minced
  • Fresh/dried herbs to taste: rosemary, oregano, thyme, etc.
  • Pinch of sugar (optional)
  • Salt & pepper to taste
Instructions
  1. Preheat oven to 400 degrees. Cut tomatoes in half lengthwise & use your fingers to scoop out seeds & liquid.
  2. Place tomatoes cut side up on a cookie sheet, drizzle with a bit of oil, salt, & pepper & roast for 30-40 minutes, until tops are starting to brown (if you have a convection oven, it will speed this process up a bit).
  3. Let cool a bit & puree in a food processor.
  4. Meanwhile, heat remaining oil in a heavy bottomed pan & sauté onions until translucent. Add fennel seeds, garlic, & banana peppers & stir for a couple minutes.
  5. Add herbs of choice, pureed tomatoes, sugar, & more salt & pepper to taste.
  6. Simmer until sauce reaches your desired consistency – it may be ready for pasta at this point but you may want to simmer it for a while for a drier pizza sauce.
  7. Makes about 3 cups.

 

Cucumber & Green Olive Relish

Cucumber & Green Olive Relish
Author: 
Recipe type: Topping
 
Ingredients
  • 2 cups cucumbers, seeded (& peeled if you wish) & cut into small dice (1/4” or less)
  • ⅓ c. green olives, coarsely chopped
  • ¼ c. onion, coarsely chopped
  • ¼ c. green pepper
  • ¼ c. fresh parsley, chopped
  • 2 Tbsp. fresh mint OR oregano, chopped
  • 1 Tbsp. white wine vinegar
  • ½ tsp. sugar
  • juice & zest of ½ lemon
  • salt & pepper to taste
  • 1 tsp. olive or sunflower oil
Instructions
  1. Combine lemon juice, zest, vinegar, sugar, salt & pepper in a medium bowl & whisk until sugar & salt are dissolved.
  2. Add oil while whisking.
  3. Toss in remaining ingredients & serve or refrigerate.
  4. Serve with grilled chicken, crackers, or combine with salad greens, chickpeas, & feta cheese for a main course salad.

 

Tomatillo Poblano Frittatas

Tomato Poblano Frittatas
Author: 
Recipe type: Main Dish
 
Ingredients
  • 8 eggs
  • 2 Tbsp. milk
  • ½ tsp. dried oregano or marjoram
  • 2 Tbsp. butter, Driftless sunflower oil or olive oil
  • 1 poblano pepper, seeded & cut into thin strips (use gloves if you don’t want burning fingers)
  • 1 red sweet pepper, cut like the poblanos
  • 3 cloves garlic, minced
  • 1 c. tomatillos, husked & halved
  • 1 c. cheddar or jack cheese, shredded
  • salt & pepper to taste
Instructions
  1. Turn oven on to broil. Whisk together eggs, milk, salt, pepper, & herbs in a bowl.
  2. Stir in half of the cheese.
  3. In a large well-seasoned cast iron pan or oven-proof skillet, melt butter or oil over medium heat & swirl to coat.
  4. Add pepper strips & saute for a minute or two.
  5. Add garlic & tomatillos & saute for another minute.
  6. Pour in egg mixture & let cook for a couple minutes, until starting to set around the edges.
  7. Place pan under broiler for about a minute, add remaining cheese, & return to broiler for another minute (be careful not to burn it!!).
  8. Serve immediately