Golden Gratin of Carrots, Rutabagas & Turnips with Sage

Golden Gratin of Carrots, Rutabagas & Turnips with Sage
Recipe type: Main Dish
Serves: 4-6

  • Butter for the dish
  • Bechamel Sauce:
  • 2 cups milk
  • 3 Tbsp. onion, finely minced
  • 2 sprigs of sage, finely chopped
  • 1 clove garlic, minced
  • 4 Tbsp. butter
  • 3 Tbsp. flour
  • Salt & pepper to taste
  • Grated nutmeg
  • 1 large rutabaga, peeled & cut into julienne strips
  • 1 small onion, finely diced
  • 1 Tbsp. butter
  • 1 large or 2 small turnips, peeled & julienned
  • 2 large carrots, julienned
  • Salt & pepper to taste
  • 1 cup fresh bread crumbs

  1. Preheat oven to 375 degrees & lightly butter a 2 quart gratin dish.
  2. Make the béchamel: in a saucepan, slowly heat milk with the onion, sage, & garlic. When it reaches a boil, turn off the heat. In another saucepan, melt butter & stir in flour & cook for a minute.
  3. Whisk in the contents of the hot milk pan.
  4. Cook until thickened & either turn heat way down & stir continuously for about 10 minutes, or transfer to a double boiler & cook for about 20 minutes.
  5. Season with salt, pepper, & nutmeg.
  6. Meanwhile, boil julienned rutabaga in salted water for about 2 minutes & drain.
  7. Cook the onion in butter in a small skillet until starting to brown & combine with the rest of the vegetables. Season with salt & pepper & transfer to gratin dish.
  8. Pour béchamel over the top, cover with bread crumbs, & bake until bubbling & golden on top, about 45 minutes.


Broccoli & Roasted Pepper Salad with Tomato Vinaigrette

Broccoli & Roasted Pepper Salad with Tomato Vinaigrette
Recipe type: Salad
Serves: 4-6

  • Dressing:
  • 1 clove garlic, minced
  • 1 shallot, finely diced
  • 2 Tbsp. red wine vinegar
  • 2 tsp. balsamic vinegar
  • Salt & pepper to taste
  • 4-6 Tbsp. Driftless sunflower oil or olive oil
  • 3 Roma tomatoes or ½ cup cherry tomatoes, neatly diced
  • Salad:
  • 3 red bullhorn peppers, roasted, peeled, de-stemmed & seeded, & cut into
  • ½” squares
  • 1 ½ lb. broccoli with stems
  • 1 Tbsp. parsley or sage, chopped
  • ½ cup feta cheese, crumbled
  • Salt & pepper to taste

  1. For the dressing: In a small bowl, combine the garlic, shallot, vinegars, salt, & pepper. Let stand 15 minutes, then whisk in the oil & add the tomatoes.
  2. Taste & adjust seasonings if needed. Set aside (you probably won’t use it all in the salad – save excess for a green salad!).
  3. Separate the broccoli into small florets. Peel & dice the stems.
  4. Blanch the florets & stems in boiling salted water until just tender (about 2-3 minutes) & drain in a colander.
  5. In a large bowl, combine roasted peppers, broccoli, herbs, feta & a bit of the dressing. Taste & add more dressing, salt, & pepper as needed.
  6. Serve warm or at room temperature.


Cucumber & Sweet Pepper Salad with Capers & Fresh Sage

Cucumber & Sweet Pepper Salad with Capers & Fresh Sage
Recipe type: Salad

  • 1 large cucumber
  • 2-3 sweet peppers, thinly sliced
  • ¼ sweet onion, thinly sliced
  • 1 clove garlic, minced
  • 1 Tbsp. capers + 1 tsp. caper brine
  • Juice & zest from ½ a lemon
  • Salt & pepper to taste
  • 2 Tbsp. olive or sunflower oil
  • 3 Tbsp. fresh sage, cut into chiffonade

  1. Peel cucumber in stripes, cut lengthwise, scoop out seeds, & thinly slice on a bias into half-moons.
  2. In a medium serving bowl, combine garlic, capers, brine, lemon juice/zest, salt & pepper. Whisk in oil slowly to emulsify.
  3. Toss in vegetables & garnish with sage.


Baked Zucchini Sticks with Onion Dip

Baked Zucchini Sticks with Onion Dip
Recipe type: adapted from a recipe found on

  • Dip
  • 1 tablespoon butter
  • 1 medium yellow onion,
  • 2 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon prepared mustard
  • 1 cup mayonnaise
  • salt and pepper to taste
  • Zucchini sticks
  • 3 medium zucchini or summer squash, unpeeled, cut into 3”-long sticks (you can even use the patty pans if you are creative with your chopping
  • 1 tablespoon salt
  • 1 cup Panko bread crumbs (you can use regular bread crumbs, but Panko work better)
  • ½ cup freshly grated Parmesan cheese
  • 1 tablespoon chopped sage
  • ½ cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten

  1. To make the dip:
  2. Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize.
  3. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.
  4. Once the onions are a medium brown, remove from the heat and add the vinegar. Place the onions and vinegar into a small food processor.
  5. Add the honey and mustard, and process or blend until smooth.
  6. Add the mayonnaise and salt and pepper to taste, stirring to combine.
  7. Refrigerate, covered, until ready to serve.
  8. To make the zucchini sticks: Place the zucchini/summer squash sticks in a colander over a bowl and sprinkle with the tablespoon of salt.
  9. Let them drain for 1 hour or longer; rinse and pat dry.
  10. Combine the Panko bread crumbs, Parmesan, and sage; set aside.
  11. Preheat the oven to 425°F.
  12. Line a baking sheet with parchment, and coat with olive or sunflower oil.
  13. Dredge sticks a few at a time in the egg, then roll in the crumb mixture.
  14. Place the sticks on the prepared baking sheet.
  15. Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.
  16. Serve immediately, with onion dip.


Roasted Butternut Squash with Fresh Herbs

Roasted Butternut Squash with Fresh Herbs
Recipe type: Main Dish

  • 1-2 honey-nut squash
  • Driftless Sunflower oil to coat squash
  • ½ onion
  • salt, pepper, paprika to taste
  • 4-5 sage leaves thinly sliced
  • 3-4 sprigs of thyme
  • 2 sprigs rosemary

  1. Preheat oven to 375 F.
  2. Half squash, remove seeds and cut into slices ½ inch thick.
  3. In a mixing bowl, drizzle the squash with sunflower oil, sprinkle with salt, pepper, herbs (stems removed), and sliced onion.
  4. Bake on a baking sheet until tender, turning periodically with a spatula.
  5. Serve hot.


Roasted Summer Vegetables with Fresh Sage

Roasted Summer Vegetables with Fresh Sage
Recipe type: Main Dish

  • 6 cups mixed vegetables cut into big, bite sized pieces (cauliflower, summer squash, onions, peppers, green beans, etc.)
  • ¼ c. Driftless sunflower oil or olive oil
  • salt & black pepper to taste
  • 4-6 cloves garlic, coarsely chopped
  • fresh sage, cut into chiffonade (make a stack of leaves, roll them up, & cut into very narrow strips)
  • fresh Parmesan or Romano, grated (optional)

  1. Preheat oven to 450 degrees.
  2. Toss vegetables, oil, salt, & pepper in large bowl & spread evenly onto a rimmed baking sheet.
  3. Roast, stirring once or twice, for about 15 minutes.
  4. Add in the garlic & roast for another 5-10 minutes.
  5. Sprinkle with sage and cheese if using.
  6. Serve immediately as a side dish, or toss into pasta.
  7. Leftovers make delicious roasted vegetable sandwiches with provolone cheese and mayo.


Butternut Squash Soup with Fresh Sage

Butternut Squash Soup with Fresh Sage
Recipe type: Soup
Serves: 4-6

  • 3 cups vegetable or chicken broth
  • 1 cup apple juice or cider
  • 8 cups butternut squash, peeled, seed, & cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 6 fresh sage leaves
  • Crème fraîche or sour cream
  • Salt & pepper to taste
  • About 2 tablespoons minced fresh sage leaves
  • Gorgonzola, crumbled, for garnish (optional)

  1. Bring 2 cups broth and juice to a boil in a large soup pot.
  2. Add squash, onion, garlic, and whole sage leaves to pan, cover, and return to a boil. Reduce heat and simmer until squash is very tender, about 30 minutes.
  3. Puree with an immersion blender or in a food processor/blender.
  4. If soup is thicker than you like, thin with more broth.
  5. Stir over medium heat until soup is hot.
  6. Remove from heat & add crème fraîche/sour cream and salt/pepper to taste.
  7. Garnish with minced sage & Gorgonzola, if using.


Squash with Herbs

Squash with Herbs
Recipe type: Side Dish

  • 2 medium winter squash (about 2 pounds)
  • 3 tablespoons butter
  • ¼ cup fresh sage, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1½ cups apple cider or juice
  • 1 cup water
  • 2 teaspoons wine or herb vinegar
  • 1 teaspoon salt
  • freshly ground pepper to taste

  1. Squash should be peeled, seeded, cut into 1x ½ inch pieces.
  2. Melt the butter in a large skillet over low heat.
  3. Add the sage and rosemary and cook until the butter just begins to turn color-3 to 5minutes.
  4. Add the squash to the skillet, then the apple cider, water, vinegar, and salt.
  5. Cook stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes.
  6. Taste and season with pepper and additional salt if needed.


Butternut Squash & Pancetta Pie

Butternut Squash & Pancetta Pie
Recipe type: Main Dish

Special equipment: a 9-inch round heavy nonstick springform pan
  • 3½ cups butternut squash, peeled, seeded, and cut into ½-inch pieces
  • 1 medium onion, finely chopped
  • 4 (1/8-inch-thick) slices pancetta* -Italian unsmoked cured bacon, chop finley
  • 3 tablespoons Driftless Sunflower oil
  • 3 garlic cloves, finely chopped
  • 2 teaspoons finely chopped fresh sage
  • 16 cups kale, stems and center ribs discarded and leaves coarsely chopped
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup water
  • 7 tablespoons unsalted butter, melted
  • 8 (17- by 12-inch) phyllo sheets, thawed if frozen
  • ½ cup finely grated Parmigiano-Reggiano

  1. Put oven rack in middle position and preheat oven to 425°F.
  2. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat
  3. Sauté squash with ¼ teaspoon salt and ¼ teaspoon pepper
  4. Stir frequently, until browned and just beginning to soften, about 5 minutes.
  5. Transfer toa plate and spread in 1 layer to cool.
  6. Add remaining tablespoon oil to skillet and reduce heat to moderate heat.
  7. Cook onion, pancetta, garlic, sage, and remaining ½t salt and ¼t pepper 7 minutes
  8. Stir in kale and water and cook, covered, until kale is just tender, about 6 minutes.
  9. Skillet will be full, but volume will reduce as vegetables steam.
  10. Cool, uncovered, to room temperature.
  11. Brush springform pan with some of butter.
  12. Unroll phyllo dough and coverstack with plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered and, working quickly, gently fit 1 sheet into pan
  13. Let ends overhanging and brush with butter (including overhang).
  14. Rotate pan slightly and top with another sheet (sheets should not align)
  15. Brush with butter
  16. Repeat with 5 more sheets, rotating pan each time so sheets cover entire rim.
  17. Spread half of kale mixture in phyllo shell.
  18. Gently stir together squash and cheese in a bowl and spread evenly over kale.
  19. Top with remaining kale.
  20. Put remaining sheet of phyllo on a work surface and brush with butter.
  21. Fold in half crosswise and butter again.
  22. Fold again (to quarter) and brush with butter, then lay over center of filling.
  23. Bring edges of phyllo up over filling (over quartered sheet of phyllo) to enclose.
  24. Brush top with butter and bake until deep golden brown, 20 to 25 minutes.
  25. Cool pie in pan on a rack 5 minutes.
  26. Remove side of pan and transfer to a platter.
  27. Cut into wedges (leave bottom of pan under pie).


Sage Roasted Summer Squash

Sage Roasted Summer Squash
Recipe type: Side Dish

  • 4 medium sized summer squashes (pattypan squash, zucchini) cubed into apr. 1″ pieces
  • 2 Tbsp. sunflower oil
  • 2 Tbsp. fresh sage
  • 1 Tbsp. minced garlic (fresh is fine!)
  • salt & pepper to taste

  1. Heat oven to 350 degrees.
  2. In a medium sized bowl, toss all ingredients.
  3. Spread onto shallow baking pan & roast until tender, 15-20 minutes.