Gnocchi in Sage Garlic Butter
Save Print 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 […]
Roasted Vegetables w/Chevre & Lemon
Save Print Roasted Vegetables w/Chevre & Lemon Author: Dani Lind 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. […]
Deep Dish Fennel Rutabaga Gratin
Save Print Deep Dish Fennel Rutabaga Gratin Author: Dani Lind 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 […]
Shredded Parsnips with Walnuts
Save Print Shredded Parsnips with Walnuts Author: Dani Lind 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 Heat the oil in a […]
Cream-Braised Mélange of Winter Squash
Save Print 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 […]
Roasted Carrots & Sweet Potatoes w/Sungolds & Sage
Save Print Roasted Carrots & Sweet Potatoes w/Sungolds & Sage Author: Dani Lind 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 […]
Wine Braised Leeks & Salad Turnips
Save Print Wine Braised Leeks & Salad Turnips Author: Dani Lind 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 […]
Garlicky Roasted Cauliflower with Parmesan
Save Print Garlicky Roasted Cauliflower with Parmesan Author: Dani Lind 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 […]
Ever-Alterable Vinaigrette
Save Print Ever-Alterable Vinaigrette Author: Dani Lind 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 […]
Potato Leek Gratin with Fresh Sage
Save Print Potato Leek Gratin with Fresh Sage Author: Dani Lind 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, […]
