Gnocchi in Sage Garlic Butter

Gnocchi in Sage Garlic Butter
Cuisine: Italian
 
A great way to use some potatoes for a warm and hearty meal on a cold day!
Ingredients
  • Gnocchi:
  • 2 lbs whole potatoes
  • 2 beaten egg yolks
  • 1½ cups flour
  • Pinch of salt
  • Sauce:
  • 4 Tbsp Butter
  • 3 sage leaves, cut into fine strips
  • 1 garlic clove, mashed or microplaned
  • Pepper, to taste
Instructions
  1. Gnocchi:
  2. Bake the potatoes at 350 for an hour. Make sure you prick them all over with a fork so it can vent as it cooks. Let cool, but it’s best to do the next step while they are warm.
  3. Scoop out the potato from the skin, mash and fluff them up with a fork. A potato ricer comes in handy for this step if you have it.
  4. Add flour, egg and salt, Mix until you have a pliable dough. Be careful not to overwork the dough.
  5. Cut dough into 4 sections.
  6. Roll each section (with light pressure) into long snakes about ¾” diameter, using flour as necessary.
  7. Cut into 1” pieces and form indentations, the tines of a fork work well. As you make them, place on a baking pan using wax paper.
  8. Now you can either freeze OR Cook.
  9. If you freeze, freeze on pan and when they are hard, transfer to a freezer bag/container.
  10. If cooking, bring salted water to a boil, gently drop the gnocchi into the water. When they rise, they are done - remove them with a slotted spoon.
  11. Sauce:
  12. Melt butter, add garlic.
  13. Add the sage and gnocchi and saute for a few minutes, until the gnocchi takes on a golden color. Add pepper generously and serve.

 

Roasted Vegetables w/Chevre & Lemon

Roasted Vegetables w/Chevre & Lemon
Author: 
 
Ingredients
  • 3 Tbsp. olive or Driftless sunflower oil
  • 1 head broccoli, cauliflower, or romanesco, cut into bite-sized pieces
  • 1 fennel bulb, cut in half lengthwise, cored & sliced
  • 2 sweet peppers, cut into bite-sized pieces
  • ½ yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh sage leaves
  • Salt & pepper to taste
  • Juice & zest from 1 lemon
  • 2 oz. plain or herbed chevre, crumbled
Instructions
  1. Preheat oven to 400 degrees.
  2. Toss broccoli/cauliflower & fennel in 2 Tbsp. oil & salt/pepper to taste in a large bowl. Pour onto a large rimmed baking sheet & roast for about 10 minutes.
  3. Toss sweet pepper & onion with remaining oil & add to roasting vegetables, carefully stirring with a metal spatula.
  4. After about 15 minutes, stir again & add garlic, thyme, & lemon juice. Continue to roast for another 5-10 minutes, or until vegetables are au dente but starting to brown a bit on the edges.
  5. Sprinkle with lemon zest & chevre & serve.

 

Deep Dish Fennel Rutabaga Gratin

Deep Dish Fennel Rutabaga Gratin
Author: 
 
Ingredients
  • ½ cup grated cheddar cheese
  • ⅔ cup all-purpose flour
  • 4 Tbs. chopped fresh sage
  • 1 tbsp. salt
  • ½ tsp. ground black pepper
  • 1 large or 2 medium rutabagas, thinly sliced
  • 2 medium yellow potatoes, sliced
  • ½ yellow onion, thinly sliced (about 1 cup)
  • 1 fennel bulb, thinly sliced
  • 1 cup milk
Instructions
  1. Preheat oven to 350°F.
  2. Grease 2-qt. baking dish with oil.
  3. Combine cheese, flour, sage, salt, and pepper in bowl.
  4. Layer half of rutabaga, potato, onion, and fennel in prepared baking dish. Season with salt and pepper, if desired, and sprinkle with half of cheese mixture.
  5. Top with remaining vegetables; season with salt and pepper, if desired; and pour milk over top. Sprinkle with remaining cheese mixture.
  6. Bake 1 hour, or until liquid is absorbed and vegetables are tender. Let stand 15 minutes before serving.

 

Shredded Parsnips with Walnuts

Shredded Parsnips with Walnuts
Author: 
 
Ingredients
  • 2 Tbsp Olive oil or Driftless Sunflower Oil
  • 1lb grated parsnips (about a third of what’s in your box)
  • Kosher salt
  • ¼ c. walnuts
  • ¼ golden raisins (regular raisins will do!)
  • 1 tsp chopped fresh sage
  • Fresh lemon juice
Instructions
  1. Heat the oil in a large skillet over medium heat.
  2. Add the grated parsnips and a pinch of salt, and then cook, stirring often, until the parsnips are tender (about 5 minutes).
  3. Stir in the walnuts, sage and a splash of lemon juice.

 

Cream-Braised Mélange of Winter Squash

Cream-Braised Mélange of Winter Squash
Serves: 6
 
You can cook the squash in this recipe longer for a chunky puree with some bite-sized bits of squash, or cook even longer into a puree. Or if you cook for less time, you’ll have forkful bites of squash in a creamy sauce. This recipe gives you some leeway to suit the group you're serving.
Ingredients
  • 3 to 4 pounds mixed winter squash: acorn, carnival, and butternut
  • Driftless Sunflower Oil
  • 4 cloves garlic, minced
  • 10 to 12 sage leaves, minced
  • 1½ cups cream
  • Salt
  • Freshly ground black pepper
Instructions
  1. Peel and cut the squash into 1-inch chunks and set aside.
  2. In a large, deep pot, heat the Sunflower oil over medium heat. Add the garlic and cook, stirring frequently for about 5 minutes, until it is golden and fragrant.
  3. Add the sage leaves and cook for another minute.
  4. Add the squash and fry just a minute or two as it’s beginning to get hot.
  5. Pour in the cream, bring to a simmer, and cover. Cook for 10 to 15 minutes, or until the squash is tender enough to be pierced by a fork.
  6. Cooking time will depend on the size of your squash chunks, so you’ll want to use some discretion.
  7. Season to taste with salt and pepper.

 

Roasted Carrots & Sweet Potatoes w/Sungolds & Sage

Roasted Carrots & Sweet Potatoes w/Sungolds & Sage
Author: 
 
Ingredients
  • 3 large carrots, cut into ½” half moons
  • 2 medium sweet potatoes, peeled & cut into ½“ pieces
  • 2 Tbsp. oil; Driftless Sunflower Oil recommended!
  • Salt & pepper to taste
  • ½ pint sungold tomatoes
  • 2 cloves garlic, thinly sliced
  • 2 sprigs fresh sage, leaves stacked, rolled, & cut into chiffonade
Instructions
  1. Pre-heat oven to 400 degrees.
  2. Toss carrots & sweet potatoes with oil, spread on a sheet pan, & season to taste with salt & pepper.
  3. Roast for 20-30 minutes, stirring once or twice, until just starting to brown.
  4. Stir in sungolds & garlic & roast for another 5 minutes.
  5. Stir in sage & serve.

 

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.

 

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.

 

Potato Leek Gratin with Fresh Sage

Potato Leek Gratin with Fresh Sage
Author: 
Recipe type: Main Dish
Serves: 6-7
 
Ingredients
  • 3 lb. yellow potatoes, very thinly sliced
  • 1 quart milk, preferably whole
  • 2 bay leaves
  • 3 sprigs fresh sage or 1 Tbsp. dried
  • 3 cloves garlic, chopped
  • 2 large or 3 medium leeks, white parts cut in half lengthwise, carefully washed, & sliced
  • Salt, pepper, & grated nutmeg to taste
  • 2 Tbsp. fresh sage, chopped
  • 1 c. breadcrumbs
  • 1 ½ c. grated cheese, such as Gruyere, white cheddar, smoked gouda, or fontina.
  • 2 Tbsp. butter, cut into pieces
Instructions
  1. Preheat oven to 375 degrees & butter a 9”x12” gratin dish.
  2. Slowly bring milk, bay leaves, sage sprigs, garlic, leeks, & 2 tsp. salt to a boil in a large pan.
  3. Simmer until potatoes are just tender.
  4. Drain, reserving milk & keeping it hot, & remove herbs.
  5. Combine chopped fresh sage, breadcrumbs, & a ½ cup of the cheese & set aside. Make a single layer of vegetables in the dish, sprinkle with salt & nutmeg & top with a light layer of cheese.
  6. Repeat with the remaining vegetables & cheese, ending up with vegetables on top.
  7. Add enough of the hot reserved milk to just barely cover.
  8. Top with the sage/breadcrumb/cheese mix & dot with butter & bake until crust is golden, about 50-60 minutes.