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.

 

Bok Choy & Broccoli Stir Fry

Bok Choy & Broccoli Stir Fry
Author: 
 

Ingredients
  • 3 scallions, whites chopped & greens separated & sliced
  • 2-3 cloves fresh garlic, minced
  • 1” piece fresh ginger, minced
  • 1 med. head bok choy, stems ½# sliced, greens separated & coarsely chopped
  • 1 med. head broccoli, stems ½# sliced, florets separated & cut into bite size pieces
  • 1 Tbsp. oil
  • 1 Tbsp. each tamari & rice wine (or rice vinegar or sake)
  • 2 tsp. sugar
  • 1 tsp. toasted sesame oil
  • ½ tsp. Chinese 5 spice powder (optional)
  • 2 Tbsp. cilantro, chopped (optional)
  • ¼ c. cashews

Instructions
  1. Heat oil in large skillet or wok over medium/high heat.
  2. Add scallions whites, garlic, & ginger & stir until fragrant (1 minute).
  3. Add bok choy & broccoli stems & stir until starting to brown (2-3minutes).
  4. Add broccoli florets, tamari, rice wine or vinegar, sugar, 5 spice, & toasted sesame oil.
  5. Stir another minute.
  6. Add bok choi & scallion greens & stir until wilted.
  7. Serve with rice or noodles & top with cashews & cilantro. Add tofu, chicken or beef if you wish.

 

Broccoli Salad

Broccoli Salad
Author: 
 

Ingredients
  • 4 slices bacon
  • 1 heads fresh broccoli, chopped
  • ¾ cup sharp Cheddar Cheese, shredded
  • ½ yellow or red onion, chopped
  • ⅛ cup red wine vinegar
  • 2 Tbsp sugar
  • 1 teaspoons ground black pepper
  • ½ teaspoon salt
  • ⅓ cup mayonnaise
  • ½ teaspoon fresh lemon juice

Instructions
  1. Place bacon in a large, deep skillet.
  2. Cook over medium high heat until evenly brown, drain and crumble.
  3. In a large bowl, combine broccoli, cheese, bacon and onion.
  4. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice.
  5. Combine dressing with salad.
  6. Cover, and refrigerate for at least an hour before serving.

 

Fiesta Slaw

Fiesta Slaw
Author: 
Recipe type: Side Dish
 

Ingredients
  • ½ – 1 head red cabbage (depending on size), very thinly sliced (about 3 cups)
  • 1 broccoli stem, peeled & grated
  • Salt & to taste
  • 1 carrot, grated
  • ½ green bell pepper, very thinly sliced into 2” strips
  • ½ yellow squash with middle scraped out, finely chopped
  • 2 cloves garlic, minced
  • Zest & juice of 1 lime
  • 3 Tbsp. mayo
  • 3 Tbsp. chopped fresh cilantro
  • ½ tsp. each ground coriander & chipotle powder

Instructions
  1. In a large bowl, combine sliced cabbage, grated broccoli & salt & stir together with a spoon or your hands (or lightly pound with a meat pounder or wooden sauerkraut pounder if you have one).
  2. Meanwhile, whisk together garlic, lime zest/juice, mayo, cilantro, & spices in a small bowl.
  3. Add remaining vegetables & lime mayo mixture to slaw & toss.
  4. Serve immediately or store in fridge for a couple days.

 

Organic Asian Peanut Noodle Salad

Our Organic Asian Peanut Noodle Salad is so versatile, allowing you to incorporate all sorts of different yummy vegetables. We love to add lots of broccoli!

Asian Peanut Noodle Salad
Author: 
Recipe type: Salad
Cuisine: Asian
 

This recipe was created by Dani Lind of Rooted Spoon Culinary
Ingredients
  • 1 lb. flat rice noodles (or fettucini noodles)
  • ⅓ c. chunky peanut butter
  • ½ c. coconut milk
  • ¼ c. chopped tomato
  • 3 Tbsp. fish sauce or tamari
  • 2 minced whole scallions
  • 1 Tbsp. minced fresh garlic
  • 1 Tbsp. minced fresh ginger
  • 1 minced jalapeno pepper OR 1-3 tsp. hot sauce, to taste
  • 1 Tbsp. sugar/honey
  • Juice & zest from 1 lime
  • 4-6 cups vegetables cut into bite sized pieces, blanched appropriately & ice bath cooled*
  • ¼ c. basil chiffonade &/or chopped cilantro (garnish)
  • 3 Tbsp. chopped peanuts (garnish)

Instructions
  1. Boil noodles according to package’s directions, run under cold water & drain.
  2. Bring a large pot of salted water to a boil.
  3. Combine sauce ingredients peanut butter through lime in a heavy bottomed sauce pan & slowly bring to a simmer uncovered, stirring frequently.
  4. Simmer for about 5 minutes & remove from heat.
  5. Meanwhile, blanch vegetables of choice in separate batches with like vegetables until au dente & immediately cool in an ice water bath (broccoli, cauliflower, & fennel bulb/stems – 2-3 minutes; bok choi stems, chard stems, summer squash, & peas – 1-2 minutes; bok choi or chard leaves – 30 seconds).
  6. Drain vegetables & toss with noodles & slightly cooled peanut sauce.
  7. Garnish with herbs & peanuts & serve warm or at room temperature.

 

Check out other great recipes from Driftless Organics.

Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.

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.

 

Sauteed Broccoli and Kale

Sauteed Broccoli and Kale
Author: 
Recipe type: Main Dish
 

Ingredients
  • ⅛ cup Driftless sunflower oil or extra virgin olive oil
  • 7 cloves garlic, sliced
  • 1 chile pepper, chopped (optional)
  • 1 head fresh broccoli, chopped
  • 1 bunch kale, stems removed and chopped
  • ¼ cup sun-dried tomatoes, cut in thin strips
  • juice of 1 lemon
  • salt and pepper (to taste)

Instructions
  1. Heat olive oil in a large wok or skillet over high heat.
  2. Stir in garlic and chile pepper; cook for 2 minutes, stirring frequently.
  3. Stir in broccoli; cook 1 minute.
  4. Add kale, and cook 2 minutes, stirring frequently.
  5. Stir in sun-dried tomatoes.
  6. Pour in lemon juice, and season with salt to taste.
  7. Toss well.

 

Broccoli-Cauliflower Salad with Blue Cheese & Sunflower Seeds

Broccoli-Cauliflower Salad with Blue Cheese & Sunflower Seeds
Author: 
Recipe type: Salad
Serves: 4-6
 

Ingredients
  • 5 cups broccoli & cauliflower florets
  • ½ small red onion, diced
  • 1 cup blue cheese, crumbled
  • ½ cup sunflower seeds, roasted or raw toasted
  • Dressing:
  • 2 Tbsp. mayo
  • ⅓ cup creme fraiche, sour
  • cream, or plain yogurt
  • 2 Tbsp. sunflower or olive oil
  • 2 Tbsp. honey
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. fresh lemon zest
  • salt & pepper to taste

Instructions
  1. Bring salted water to a boil in a medium pan.
  2. Have a bowl of ice water ready. Blanch broccoli & cauliflower florets for 1 to 2 minutes, drain, & immediately cool in ice water. Drain.
  3. Meanwhile, mix dressing ingredients in a serving bowl.
  4. Tossin cooled & drained vegetables, onion, cheese, & seeds.

 

Lemon Roasted Summer Veggies

Lemon Roasted Summer Veggies
Author: 
Recipe type: Main Dish
 

Ingredients
  • 4 cups vegetables, cut into large bite sized pieces (broccoli, cauliflower, fennel bulbs, zucchini, summer squash, etc.)
  • 4 garlic scapes, coarsely chopped
  • Juice & zest of 1 lemon
  • 3 Tbsp. olive or sunflower oil
  • fresh rosemary or thyme (optional)
  • ¼ c. grated parmesan
  • ½ c. parsley, chopped
  • salt & pepper to taste

Instructions
  1. Pre-heat oven to 450 degrees. Toss vegetables, scapes, lemon juice & zest, oil, rosemary/thyme (if using), salt & pepper & pour into an 8×11 baking dish.
  2. Roast uncovered for 20-25 minutes, stirring a couple of times, until vegetables are just starting to brown.
  3. Remove from oven & sprinkle with parmesan & parsley.
  4. Serve immediately.

 

Southwestern Chipotle Slaw

Southwestern Chipotle Slaw
Author: 
Recipe type: Salad
Serves: 6-8
 

Ingredients
  • 5 c. shredded veggies of choice (peeled kohlrabi or broccoli stems, carrots, cabbage, Napa, fennel, beets, etc.)
  • 3 Tbsp. mayo
  • 2 Tbsp. lemon/lime juice or apple cider vinegar
  • 1 tsp. dijon mustard
  • ½ tsp. chipotle powder
  • ¼ tsp. each ground cumin & coriander
  • 1 Tbsp. minced garlic OR 2 Tbsp. minced green garlic bottoms
  • ¼ c. chives or green onion or green garlic tops
  • salt & pepper to taste

Instructions
  1. In medium bowl, whisk together everything but the shredded veggies.
  2. Add veggies & toss to coat.
  3. Let sit at least 15 minutes before serving.
  4. Store leftovers in refrigerator up to 5 days.