Summer Veggie Asian Stir Fry

Summer Veggie Asian Stir Fry
Recipe type: Entree
Cuisine: Asian

This recipe saved my bacon a few times during the last months of pregnancy and early months of having a newborn. It makes a GREAT healthy freezer meal kit. I typically quadruple the recipe if I’m doing the freezer meals – having 4 quick and easy meals that my sweet husband or I can throw together in the midst of toddler chaos is wonderful. When you are putting your kits together, make sure you freeze your meat and the sauce in separate small bags and then you can put them into a large gallon sized freezer bag that the chopped veggies go in.
  • 1-2 chicken breast/porkchop/steak, etc – long thin slices (optional)
  • 4c. vegetables, cut into large bite-sized pieces (broccoli, bok choy, carrots, green beans, onion, mushrooms, snow peas, summer squash, swiss chard, zucchini, etc)
  • 1 Tbsp. Driftless Sunflower Oil
  • Sauce:
  • ½ c. soy sauce
  • ½ c. chicken broth
  • 1 Tbsp. Non-GMO Cornstarch
  • 1 Tbsp. Honey
  • 1 tsp. Sesame seed oil
  • 1 tsp. Rice wine vinegar
  • 2” piece of ginger – grated into paste
  • 2 cloves garlic – minced or grated

  1. Mix sauce up, set aside.
  2. If choosing to put meat in, cook meat of choice and set aside.
  3. Chop up veggies.
  4. Start sauteeing veggies in oil (start with onions and carrots and putting in veggies according to cook times).
  5. When veggies are almost done, add meat (if using) and put in sauce, cooking for another 2-4 minutes.
  6. Serve over rice.


Crispy Fried and Spicy Brussels Sprouts with Honey

Our Crispy Fried and Spicy Brussels Sprouts with Honey recipe will have you begging for more! Be sure to check this one out!


Crispy Fried and Spicy Brussels Sprouts with Honey

  • 1 pound Brussels sprouts
  • 1 tablespoon sriracha
  • 3 tablespoons honey
  • Juice of 1 large lime
  • Salt
  • Vegetable oil for frying

  1. Trim the stem end of the sprouts and gently separate the leaves with your fingers, collecting them in a large bowl. When you reach the heart of the sprout (where it’s tough to pry off the remaining leaves), add the heart to the bowl with the leaves.
  2. In a small bowl, whisk together the sriracha, honey and lime juice. Taste and add more sriracha or honey if you like. Set aside.
  3. Set about 2 inches of oil in a large, heavy pot over medium heat. Heat until a Brussels sprout leaf begins to sizzle and crisp as soon as you add it to the oil. Fry the sprouts in batches, using a screen to protect you from sputtering oil and keeping your face away from the pot as the sprouts cook. Remove the sprouts with a slotted spoon after 30 seconds to a minute, when crisp and brown. Drain them on a double layer of paper towels while you fry the rest of the sprouts.
  4. Once all the sprouts are fried, transfer them to a large bowl and sprinkle them generously with salt. Toss gently to combine. Working quickly, drizzle some of the sauce over the sprouts and toss again to coat lightly. Taste, add more sauce if necessary, and serve immediately, before they wilt!


Roasted Brussels Sprouts with Honey Mustard

Roasted Brussels Sprouts with Honey Mustard

  • 1.5 lbs brussels sprouts (about what’s in your box)
  • 1 yellow onion, coarsely chopped (optional)
  • 1 tbsp. Driftless Sunflower Oil (or olive oil)
  • Salt and pepper
  • 3 tbsp. whole grain mustard
  • 3 tbsp. honey

  1. Preheat the oven to 425 degrees. Place a baking sheet in the oven as it preheats.
  2. Cut the sprouts in half and toss with onion, oil, salt, and pepper.
  3. Carefully remove pan from hot oven. Place sprouts and onions on the baking sheet.
  4. Roast for 30 minutes, shaking the try a halfway through cooking time.
  5. Stir together honey and mustard.
  6. Remove sprouts and toss in honey mustard while still hot.
  7. Season with additional salt and pepper if needed.


Brussels Sprout Hash

Brussels Sprout Hash
Recipe type: Breakfast
Cuisine: American

  • 2-3 slices of bacon, chopped
  • 10 Brussels sprouts, thinly sliced
  • 1 small red onion, diced
  • 1 tablespoon of Driftless sunflower oil or olive oil
  • 2 tablespoons of chopped nuts (such as pecans or black walnuts)
  • 1-2 eggs
  • Salt & pepper
  • Hot sauce (optional)

  1. Chop the bacon into squares.
  2. Slice Brussels sprouts in half and then slice thinly.
  3. Heat a medium-sized non-stick pan over medium-high heat.
  4. Add half the oil and then chopped bacon. Cook bacon for about 3 to 4 minutes until the edges start to crisp.
  5. Add Brussels sprouts and red onion and sauté for about another 2 to 3 minutes.
  6. Add the nuts and toss through. Spoon your hash onto a serving plate, and return the pan over medium-high heat.
  7. Add another half tablespoon of oil and crack your egg(s) into pan.
  8. Once your egg is fried to preference, slide it over your hash and sprinkle with desired amount of salt and pepper.
  9. Add a dash of hot sauce.


Roasted Brussels Sprouts with Garlic

Roasted Brussels Sprouts with Garlic
Recipe type: Side Dish
Cuisine: American

  • 1 pound of Brussels sprouts
  • 4 to 6 tablespoons Driftless sunflower oil or extra virgin olive oil
  • 5 cloves garlic
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar

  1. Heat oven to 450 degrees.
  2. Trim bottom of Brussels sprouts, and slice each in half top to bottom.
  3. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan.
  4. Put in garlic, and sprinkle with salt and pepper.
  5. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Cook, shaking pan occasionally, until sprouts are quite brown and tender, about a half hour.
  6. Taste, and add more salt and pepper if necessary.
  7. Stir in balsamic vinegar, and serve hot or warm.


Caramelized Brussels Sprouts

Caramelized Brussels Sprouts
Recipe type: Side Dish
Cuisine: American

  • 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)

  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.


Lemon-Seared Brussels Sprouts

Lemon-Seared Brussels Sprouts
Recipe type: Side Dish
Cuisine: American

  • 2 tablespoons Driftless sunflower oil or olive oil
  • 2 pounds Brussels sprouts, trimmed and shredded with a knife or food processor
  • Coarse salt and ground pepper
  • 2 tablespoons fresh lemon juice

  1. In a large nonstick skillet, heat oil over medium-high.
  2. Add Brussels sprouts; season with salt and pepper.
  3. Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes.
  4. Remove from heat, and stir in lemon juice.


Brussels Sprouts with Parsnips

Brussels Sprouts with Parsnips
Recipe type: Side Dish
Cuisine: American

  • 2 pounds Brussels sprouts, trimmed and halved lengthwise
  • 6 medium parsnips, peeled and thinly sliced crosswise
  • 6 tablespoons Driftless sunflower oil
  • 2 teaspoons coarse salt
  • Freshly ground pepper
  • 1 cup pecan halves

  1. Preheat oven to 450 degrees.
  2. Toss vegetables with sunflower oil, salt, and pepper on 2 rimmed baking sheets, and spread into single layers.
  3. Roast, rotating sheets halfway through, until tender and gold, about 20 minutes. Divide pecans between sheets; roast 10 minutes more.
  4. Toss, mixture and serve.


Brussels Sprout & Potato Soup

Potato Soup with Brussels Sprouts
Recipe type: Soup
Cuisine: American

You can make this soup vegetarian style, or add smoked sausage for a deep, meaty soup.
  • 4 cups chicken or vegetable broth (homemade broth is best!)
  • 1 lb. smoked sausage (a T. of Driftless sunflower oil or olive oil if not adding sausage)
  • 1 lb. potatoes, cut into bite-size pieces
  • 1 lb. Brussels sprouts, trimmed and halved or quartered
  • ½ tsp. caraway seeds (optional)
  • Salt and freshly ground black pepper

  1. Heat a medium pot over medium high heat.
  2. If you’ll be adding sausage, cook them first in the pot, and then remove, leaving the crunchy grease bits behind (a little fat won’t ruin your day).
  3. Sear the Brussels sprouts in the sausage fat, or in butter or sunflower oil. Remove.
  4. Add broth to the pot and the potatoes, and bring to a boil. Watch your heat, though, because you don’t want to get splashed with that hot oil when adding the liquid.
  5. Meanwhile, cut sausage into bite-size pieces, if using it.
  6. When broth is boiling, add the seared Brussels sprouts, caraway seeds, and sausage.
  7. Reduce heat to a simmer. Cook until vegetables are tender, about 10 minutes.
  8. Add salt and pepper to taste.


Roasted Brussels Sprouts

Roasted Brussels Sprouts
Recipe type: Side Dish

  • 4 c. (1 lb.) Brussels sprouts, trimmed & cut in half (large ones can be quartered)
  • 2 Tbsp. Driftless sunflower or olive oil
  • ½ tsp. each coarse salt & pepper

  1. Preheat oven to 400 degrees.
  2. Toss brussels sprouts with oil, salt, & pepper & pour onto a cookie sheet.
  3. Roast for 30-35 minutes, stirring a couple times, until starting to brown.
  4. Sprinkle with more salt if desired & serve immediately.