Aloo Gobi

Aloo Gobi
Author: 
Cuisine: Indian
 

This is one of my favorite simple Indian dishes. I can whip it up in about 30-45 minutes. It’s simple, it’s delicious and I typically have the ingredients on hand in the fall/winter time.
Ingredients
  • 2-3 Potatoes, cut into bite sized pieces
  • Head of Cauliflower/Romanesco, cut into similar size of potatoes
  • 1-2 Tbsp. Driftless Sunflower Oil
  • 1 Tbsp. Coriander Powder
  • ¼ tsp. Turmeric
  • 1 c. water, divided
  • 1 Tbsp garlic paste (or microplaned)
  • 1 Tbsp. ginger paste (or microplaned)
  • 1 “hot” pepper (Serrano, Jalapeno, or Poblano)
  • 1 onion, coarsely chopped
  • 1 tsp. Cumin seeds

Instructions
  1. Start by cutting up your potatoes, cauliflower/romanesco, onions and “hot” pepper.
  2. Make “wet” curry mix: 1⁄2 c. water, Ginger paste, Garlic paste, Coriander powder and turmeric. Heat oil in a good sized pan (about 3 qt). When it’s shimmering (but not smoking) add cumin seeds. Saute for 30 seconds – 1 min.
  3. Add onions and peppers. Saute for about 1-2 minutes.
  4. Add wet curry. Cook for about 2-4 minutes, until it gets a little darker and slightly reduced. Now Add the potatoes and cauliflower. Mix well, coating the veggies.
  5. Add remaining ½ c. water and cover. Simmer for 10-15 minutes (however long is needed to cook vegetables thoroughly.).
  6. Uncover and let moisture cook off. This dish should be fairly dry at the end.
  7. Serve with Indian bread of choice. **Naan or Paratas are our favorite.**

 

Summer Veggie Asian Stir Fry

Summer Veggie Asian Stir Fry
Author: 
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.
Ingredients
  • 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

Instructions
  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.

 

Roasted Broccoli and Cauliflower with Garlic-Parsley-Tahini Sauce

Whether you enjoy this as an appetizer, side dish or main meal, this tasty combination will not disappoint! If you don’t feel like drizzling the sauce over the veggies, try dipping the veg in the sauce instead.

Roasted Broccoli and Cauliflower with Garlic-Parsley-Tahini Sauce
 

Ingredients
  • 1 pound broccoli (about half of whats in your
  • box) cut into chunks (stems too, just peel them)
  • ½ your cauliflower head (cut into chunks)
  • 2 tablespoons Driftless Sunflower Oil (or
  • olive oil)
  • remaining Italian parsley, coarsely chopped
  • Salt and freshly ground pepper to taste
  • ———————————————————
  • For the tahini sauce
  • 2 fresh garlic cloves, cut in half
  • ½ your bunch of Italian Parsley
  • Salt to taste
  • 1 cup sesame tahini
  • ¼ cup Driftless Sunflower Oil (or olive oil)
  • 6 tablespoons fresh lemon juice (more to
  • taste)
  • ⅔ cup water
  • Red pepper flakes (to taste)

Instructions
  1. In a food processor or blender, combine garlic and parsley with the oil, salt, lemon juice and water. Gently puree until the sauce has the consistency of runny yogurt (add more water, if necessary). Taste and adjust salt.
  2. Heat the oven to 450 degrees.
  3. Toss the broccoli and cauliflower with the oil, salt, and pepper. Place on an oiled baking sheet (or two) in an even layer. Roast until the tops are nicely browned, stirring and flipping over (tongs are a good tool for this) after 8minutes, roasting about 15-20 minutes total (until tender).
  4. Remove from the oven and transfer to a platter or to individual serving plates.
  5. Drizzle on the tahini sauce, sprinkle with remaining parsley and serve.

 

Super Spiral Pasta

This Super Spiral Pasta is loaded with roasted veggies, cheese and of course spirals!

Super Spiral Pasta
 

Ingredients
  • 3 tablespoons olive oil; plus more for drizzling
  • Your romanesco, cut into small florets and tossed with oil
  • Big handful of peas, trimmed and cut in half and tossed with oil
  • One zucchini, chopped and tossed with oil
  • 3 scallions, chopped and tossed with oil
  • Your garlic, minced
  • Salt & Pepper
  • ½ teaspoon crushed red pepper flakes, plus more for serving
  • ½ cup dry white wine
  • 12 ounces Rotini (spiral) pasta
  • 2 ounces aged Asiago cheese or Pecorino, finely grated
  • 2 tablespoons unsalted butter

Instructions
  1. Preheat oven to 425°.
  2. Season romanesco with salt and roast for 15 minutes.
  3. Then toss and add the zucchini, peas and scallions, continue roasting for 10 minutes.
  4. Meanwhile, heat 3 Tbsp. oil in a large heavy pot over medium-high. Add garlic, ½ tsp. red pepper flakes, stirring often, until garlic is fragrant. Add wine and cook until liquid is almost completely evaporated, about 2 minutes.
  5. Cook the pasta until very al dente (a couple minutes from being done).
  6. Add 1 ½ cups of the pastas’ water to the garlic.
  7. Drain the pasta and transfer to a pot with garlic & the water. Reduce heat to medium and cook, tossing often, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
  8. Gradually add cheese, tossing until a sauce starts to form. Remove from heat; add butter and toss to combine.
  9. Add salt and pepper to taste. Toss in the veggies and top with more cheese.

 

Indian Makhani Veggies

Indian Makhani is a thick, flavorful sauce that is great over veggies! Add some rice or quinoa to this dish and you’ve got a super hearty meal. 

Indian Makhani Veggies
 

Ingredients
  • 2 cups chopped cauliflower, steamed
  • 2 cups chopped broccoli, steamed
  • 1 zucchini/summer squash, chopped & sauteed
  • 1 bell pepper, chopped & sauteed
  • 1 bunch collards, chopped & sauteed
  • *Makhani sauce*
  • 2 teaspoons Driftless Organics sunflower oil
  • 3 mini onions, chopped
  • 1 inch ginger chopped
  • 5-6 cloves of garlic chopped
  • 1 dry red chili or chili flakes to taste
  • 1.5 cups crushed tomato
  • 1 teaspoon garam masala
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • 1 Tablespoon fenugreek
  • ¾ cup coconut milk (from can)
  • ⅓ cup soaked cashews
  • ¾ teaspoon salt
  • ¼ teaspoon sugar

Instructions
  1. In a pan, add oil and heat on medium heat. Add chopped onion and saute until golden, 6-7 minutes.
  2. Add ginger, garlic, chili and saute for another 2 minutes.
  3. Add the spices and mix.
  4. Add crushed tomatoes, salt, sugar, fenugreek, mix and cook around 8-10 minutes.
  5. Cool slightly, then blend with coconut milk and cashews into a smooth puree.
  6. Taste and adjust to your liking with salt or extra spice. Return to the pan, add the pre-cooked veggies and let simmer until thickened.
  7. Serve immediately & enjoy!

 

Brown Butter Cauliflower with Pumpkin Seeds and Lime

A fun twist on a classic vegetable, this Brown Butter Cauliflower with Pumpkin Seeds and Lime is a great recipe when you’re looking for some new flavors on your plate. Enjoy!

Brown Butter Cauliflower with Pumpkin Seeds and Lime
 

Ingredients
  • Your head of cauliflower, roughly chopped
  • ½ bulb fresh garlic, roughly chopped
  • 2 or so tablespoons Driftless Organics Sunflower Oil or olive oil
  • Kosher salt, freshly ground pepper
  • 4 tablespoons butter
  • ¼ cup raw shelled pumpkin seeds
  • ½ teaspoon crushed red pepper flakes
  • ¼ cup fresh curly parsley, chopped
  • 1 tablespoon fresh lime juice

Instructions
  1. Preheat oven to 450°.
  2. Toss cauliflower with oil and season with salt and pepper.
  3. Pour on roasting pan/ dish. Roast until underside is deeply browned, 20– 25 minutes. Turn cauliflower over, season with salt and pepper, and continue to roast until other side is dark brown and crisp, 15–20 minutes longer.
  4. Meanwhile, melt butter in a small skillet over medium. Add pumpkin seeds, bring to a simmer, and cook, swirling pan occasionally, until pumpkin seeds are toasted and butter is browned and smells nutty, 6–8 minutes. Remove from heat and add red pepper flakes; let cool 10 minutes.
  5. Add chopped parsley and lime juice; season with salt and pepper.
  6. Arrange cauliflower on a serving platter and drizzle with the butter mixture. Serve topped with the chopped up parsley.

 

Spanish Sauteed Cauliflower with Red Kale

Ever tried GRATING cauliflower or romanesco?! Try our Spanish Sauteed Cauliflower with Red Kale Recipe out and this may become your new favorite way to prepare cauliflower!!

Spanish Sauteed Cauliflower with Red Kale
Author: 
 

Ingredients
  • 1 large head cauliflower or romanesco, grated
  • 2 tablespoons Driftless Sunflower Oil (or olive oil)
  • 1 yellow onion, chopped
  • 6 cloves garlic, minced
  • 4 mini peppers, finely chopped
  • 1 bunch of red kale
  • 2 red slicers or 4 roma tomatoes, chopped up
  • 1 tsp, or to taste 1.5 tablespoons chili powder
  • Cherry or grape tomatoes for serving, optional

Instructions
  1. Remove all of the green stems from your cauliflower and chop the head in half. Using a box grater (or a food processor), grate the whole head of cauliflower.
  2. In a large skillet, heat the oil to medium-high and sauté the onion until fragrant and softened, about 5 minutes.
  3. Add the mini peppers, and garlic and sauté another 2 to 3 minutes.
  4. Add the grated cauliflower and cook, stirring frequently, until it begins to turn brown and cook down, about 5 to 8 minutes.
  5. Add the tomatoes, salt, and chili powder and stir well to combine. Cook until much of the liquid is absorbed, about 5 minutes.
  6. Add the chopped kale leaves and stir them into the mixture well. Cook until wilted, about 3 minutes.

 

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.

 

Lemon Roasted Cauliflower with Parmesan

Lemon Roasted Cauliflower with Parmesan
Author: 
 

Ingredients
  • 1 medium head of cauliflower, cut into bite-size pieces
  • 2 cloves of fresh garlic, minced
  • Juice of one lemon, freshly squeezed
  • 2 Tbsp Olive or Driftless Sunflower oil
  • Coarse salt and freshly ground black pepper
  • Parmesan cheese

Instructions
  1. Preheat oven to 450°F.
  2. Put cauliflower florets in a single layer in an oven-proof baking dish or rimmed sheet pan.
  3. Stir in the garlic & pour lemon juice and olive/sunflower oil over cauliflower & stir to coat. Sprinkle with salt and pepper.
  4. Place casserole uncovered in hot oven & roast for 20-25 minutes, stirring a couple of times, until the top is lightly brown.
  5. Remove from oven and sprinkle generously with Parmesan cheese & return to oven for another minute or two. Serve immediately. Serves 3-4

 

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.