Braised Stuffed Cabbage

Braised Stuffed Cabbage
Recipe type: Side dish
Cuisine: Delicious!
 
This dish is best as a side dish, but it is VERY festive and absolutely delicious! You'll be fighting for the last roll.
Ingredients
  • 1 cabbage (Savoy is best): 8 leaves
  • 1 Tbsp unsalted butter
  • 2 Tbsp Driftless Sunflower Oil (or EVOO)
  • 1-2 Onions, finely chopped (approx ⅔ c.)
  • 2 tsp dried Rosemary, coarsely chopped OR ground smaller if you have a mortar & pestle.
  • 2 large cloves Garlic, minced
  • 1 celery stick, chopped OR 1-2 Tbsp of Celeriac, minced
  • Approx 1 c. toasted pecan pieces
  • 1-1 ½ c. cooked rice
  • ½ c. craisins OR cranberries (fresh or frozen)
  • Salt and Pepper, to taste
  • 2 c. vegetable or chicken stock
  • 2 Tbsp balsamic vinegar
  • 2 tsp honey
Instructions
  1. Bring large pot of salted water to boil.
  2. While it is heating up, remove the central core of the cabbage. Take off any “icky” outer leaves. When water is boiling, put whole cabbage in for 1-2 minutes, flip if needed for full water contact half way through. When it’s wilty, then it’s done.
  3. Drain and refresh until cold water. Drain well. Take each leaf and pat dry before stuffing.
  4. Preheat oven to 350F.
  5. Heat butter & oil in a medium sized pan, add onion. Brown onions, about 5 minutes.
  6. Add rosemary and celery/celeriac/. Lightly salt the mix. Cook for another 5 minutes.
  7. Add minced garlic. 2-3 more minutes.
  8. When it is fragrant, add cooked riced and toasted pecans until everything is well incorporated and rice has a “glistening” appearance. Take off of heat and add craisins/cranberries.
  9. Spoon the stuffing into the cabbage leaf, roll up/fold to enclose the filling. Use between ¼-⅓ c of filling per cabbage leaf. It varies based on how big the leaf is.
  10. Put in an oiled, shallow baking dish. ** A 9 x 13 pan is a little big, but perfect if you are doing a 1 ½ batch (12 cabbage rolls)*** Make sure the seem is facing down on the pan. Fill up your pan with remaining cabbage rolls.
  11. Mix 2 c. stock, 2 Tbsp balsamic vinegar & 2 tsp. Honey together and pour into the pan.
  12. Cover with foil.
  13. Bake at 350F for 1 hour. Take foil off, bake for an additional 15 minutes.

 

Rosemary Garlic Potatoes Carrots and Kale

This is a wonderful melding of flavors in one, simple dish. Check out this Rosemary Garlic Potatoes Carrots and Kale recipe:

Rosemary Garlic Potatoes Carrots and Kale
 
Ingredients
  • 1-2 tablespoons olive oil
  • 1 medium onion, diced
  • 1½ pounds potatoes, quartered
  • 4 medium carrots, chopped
  • 2-3 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • juice of ½ a small lemon
  • 1 bunch kale, chopped
  • salt & pepper to taste
  • Optional: Parmesan cheese for topping
Instructions
  1. Heat olive oil in large skillet over medium-high heat until hot. Add the onion, potatoes, carrots and a generous sprinkling of salt. Cover with lid and cook for 6-12 minutes or until the potatoes and carrots are tender, making sure to toss occasionally throughout the cooking process.
  2. Once potatoes and carrots are tender, add garlic, rosemary, and half the lemon juice and saute for another minute or two, adding more olive oil if necessary.
  3. Add kale and remaining lemon juice, salt and pepper to taste, and toss well. Saute for about one more minute or just until kale is wilted and tender.
  4. If you like, grate Parmesan cheese on top and serve.

 

SAVORY STRAWBERRY RHUBARB COMPOTE

Savory Strawberry Rhubarb Compote
Author: 
 
Ingredients
  • 1 ½ c. strawberries, sliced
  • 1 ½ c. rhubarb, diced
  • 1 stalk green garlic, white bottom & green stem up to leaves, minced
  • 2 green onions, white & green parts, chopped
  • 1 Tbsp. olive or Driftless sunflower oil
  • 2 Tbsp. balsamic vinegar
  • 2 to 3 Tbsp. honey, to taste
  • 2 tsp. chopped fresh rosemary or thyme
  • Salt & black pepper taste
Instructions
  1. In a heavy bottomed sauce pan, heat oil over medium & gently sauté green garlic & green onions a couple minutes until fragrant & just starting to brown.
  2. Add remaining ingredients & bring to a simmer, stirring frequently.
  3. Cook over medium/low heat until thickened, about 15 minutes.
  4. Taste & adjust seasoning as desired.
  5. Will keep in the fridge for a week, or freezeswell. Serve with grilled chicken, pork, or tofu or with soft cheeses like brie, blue, or chevre.

 

Wine Braised Leeks & Salad Turnips

Wine Braised Leeks & Salad Turnips
Author: 
Recipe type: Side Dish
 
Ingredients
  • 1 large or 2 medium leeks, cut into ½” slices on
  • the bias & rinsed/dried well in a colander
  • 1 bunch salad turnips, roots thinly sliced & greens
  • coarsely chopped
  • 2 cloves garlic, smashed & coarsely chopped
  • 3 Tbsp. butter
  • 1 sprig fresh thyme, sage, or rosemary (optional)
  • 1 cup. white wine
  • Salt & pepper to taste
Instructions
  1. Melt butter in a sauté pan over medium heat & add leeks & turnips.
  2. Sauté, only stirring occasionally, until starting to brown (4-5 minutes).
  3. Add garlic & sauté another minute. Add herbs, white wine, salt & pepper, bring to a simmer, lower heat, & cover.
  4. Cook for about 10 minutes, remove lid, & add turnip greens.
  5. Cook for about a minute, until greens are wilted, & remove vegetables onto a platter with a slotted spoon.
  6. Turn up heat & reduce wine liquid by half (should only take a minute or two) & pour over vegetables.

 

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.

 

Caramelized Brussels Sprouts

Caramelized Brussels Sprouts
Recipe type: Side Dish
Cuisine: American
 
Ingredients
  • Coarse salt and freshly ground pepper
  • 2 pounds Brussels sprouts, trimmed and halved
  • 5 ounces pancetta, cut into ¼-inch pieces (about 1 cup)
  • 1 tablespoon Driftless sunflower oil or extra-virgin olive oil
  • 1 tablespoon of chopped Rosemary (optional)
Instructions
  1. Blanch the Brussels sprouts first: Bring a large pot of salted water to a boil.
  2. Prepare an ice-water bath.
  3. Cook Brussels sprouts until just tender, about 10 minutes.
  4. Transfer to ice-water bath, and let stand until cool.
  5. Transfer to paper towels to drain.
  6. Cook pancetta in a large skillet over medium-low heat, stirring occasionally, until fat is released and pancetta is crisp, 15 to 20 minutes.
  7. Season generously with pepper.
  8. Add half the Brussels sprouts, and cook until just starting to brown, about 7 minutes.
  9. Season with salt and pepper.
  10. Transfer to a plate.
  11. Add oil and remaining Brussels sprouts to skillet, and cook until just starting to brown, about 7 minutes.
  12. Toss in Rosemary, if desired.
  13. Season with salt and pepper, and combine with remaining Brussels sprouts.
  14. Serve warm.

 

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.

 

Roasted Kohlrabi & Fingerling Potatoes w/Rosemary

Roasted Kohlrabi & Fingerling Potatoes w/Rosemary
Author: 
Recipe type: Side Dish
Cuisine: American
Serves: 4
 
Ingredients
  • 1 kohlrabi, bulb peeled & cut into wedges, greens reserved & coarsely chopped
  • 1# fingerling potatoes, small ones left whole & large ones cut in half lengthwise
  • 2 Tbsp. Driftless sunflower or olive oil
  • Salt & pepper to taste
  • 1 Tbsp. green garlic, minced
  • 3 Tbsp. fresh rosemary leaves, coarsely chopped
Instructions
  1. Heat oven to 400 degrees with a baking pan in it to preheat.
  2. Toss kohlrabi bulb wedges & fingerling potatoes in oil with salt & pepper.
  3. Pour onto heated baking pan & roast for 25-35 minutes.
  4. Stir occasionally, until vegetables are just soft & starting to brown.
  5. Stir in green garlic & rosemary & roast another few minutes.

 

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.