Creamy Celeriac & whatever Soup

Creamy Celeriac & whatever Soup
Recipe type: Soup
Serves: 3-4

  • 3 Tbsp. butter or Driftless sunflower oil
  • 1 onion, chopped
  • 1 lg or 2 small celeriac root, peeled & cubed
  • 1 large sweet potato, peeled & cubed OR 1 bunch carrots, cut into 1” pieces OR 1 head cauliflower, cut into pieces OR a bunch of tomatoes
  • 3 cloves garlic, minced
  • 1 Tbsp. fresh thyme
  • 3 cups veggie or chicken stock
  • ¼ c. heavy cream or half & half
  • Salt & pepper to taste
  • Fresh thyme for garnish

  1. Melt butter/oil in a heavy bottomed pan.
  2. Add onion & sauté until translucent.
  3. Add celeriac & other veggie or choice & garlic & sauté for another few minutes.
  4. Add thyme & stock, bring to a boil, reduce heat, & simmer until vegetables are very tender, about a half hour.
  5. Puree in a food processor or with an immersion blender, return to heat, & add cream, salt & pepper to taste.
  6. Return to a simmer & serve, garnishing with thyme.


Honey & White Wine Braised Vegetables

Honey & White Wine Braised Vegetables
Recipe type: Main Dish

  • 3 cups mixed or single summer vegetables, such as: carrrots, sliced cross-wise ½” thick zucchini, cut in half lengthwise, then cross-wise ½” thick green, yellow, or purple beans, whole, stems removed cauliflower, cut into ½” chunks onions, cut into ½” thick strips
  • 2 Tbsp. butter or oil
  • 2 Tbsp. honey
  • ½ c. white wine
  • 1 Tbsp. fresh thyme leaves (optional)
  • salt & pepper to taste

  1. Melt butter in a large skilled or heavy bottomed medium sauce pan over medium high heat.
  2. Add cut vegetables & saute for about a minute.
  3. Add honey & wine & bring to simmer.
  4. Lower to medium heat & cook until liquid has reduced (around 10 minutes).
  5. Season with thyme, salt, & pepper & serve.


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.


Broccoli-Cauliflower Salad with Blue Cheese & Sunflower Seeds

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

  • 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

  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
Recipe type: Main Dish

  • 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

  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.


Tempura Vegetables

Tempura Vegetables
Recipe type: Main Dish

Use this recipe for a wide variety of vegetables – it’s stunning, impressive, delicious & really highlights each vegetables uniqueness.
  • Batter:
  • 1 egg
  • ½ c. ice water
  • 1½ c. white all-purpose or cake flour
  • 4-5 cups of mixed cut vegetables (any desired amount of any may be used)
  • fennel bulbs (1/2” wide slices)
  • cauliflower (1” florets)
  • cabbage (1/2” thick wedges)
  • scallions (2” whole pieces) or onions (1/2” thick slices)
  • peas (whole)
  • mushrooms (shiitake or white button, whole)
  • broccoli (1” florets)
  • green beans (whole)
  • zucchini (1/2” diagonal slices).
  • high heat oil for frying (sesame, peanut, vegetable, and/or safflower oil)
  • grated diakon radish for garnish
  • Sauce:
  • 1 c. vegetable stock
  • 2 Tbsp. mirin (Japanese sweet cooking wine)
  • ¼ c. soy sauce/tamari
  • 1 Tbsp. fish sauce (optional)
  • 1 Tbsp. sugar

  1. In a medium bowl, beat egg lightly and beat in ½ cup ice water.
  2. Add 1 cup of the flour and stir just a few times to barely mix
  3. Don’t over-mix or your batter won’t be light & fluffy like you want it to be.
  4. Put remaining ½ c. flour in a shallow bowl.
  5. In a large deep skillet or wok, heat 3 inches of oil to 340 degrees.
  6. Dredge each vegetable piece in flour, shake off excess, & dip in batter.
  7. Immediately shake off excess batter & slide into the hot oil
  8. Cook small batches of each type of vegetable until the outsides are crisp and light gold. Pull out of oil with metal tongs or a slotted spoon & drain on a rack.
  9. Sauce:
  10. Bring all ingredients to a boil, stir to dissolve sugar, and remove from heat.
  11. Cool to serve.
  12. Serve with grated diakon radish


Cauliflower with Brown Butter

Cauliflower with Brown Butter
Recipe type: Side Dish

  • 1 head of cauliflower broken into small florets
  • ¼ cup butter
  • 3 tbsp fresh bread crumbs
  • 2 teaspoons lemon juice
  • 2 tablespoons minced parsley
  • salt & pepper to taste

  1. Bring a pot of salt wated to a boil.
  2. Add cauliflower and boil until tender (5 minutes).
  3. Drain in colander Meanwhile, heat large skillet over medium heat.
  4. Add butter and move pan in circular motion as it melts.
  5. Add bread crumbs once butter has melted.
  6. Continue cooking and swirling until butter and crumbs have browned nicely.
  7. Remove pan from heat and stir in lemon juice to stop cooking. add cauliflower and parsley to skillet.
  8. Season with salt and pepper and toss until evenly coated with the brown butter.
  9. Serve immediately.


Curried Cauliflower with Snap Peas

Curried Cauliflower with Snap Peas
Recipe type: Side Dish
Cuisine: Indian
Serves: 4-6

  • 3 c. cauliflower, cut into bite-size pieces
  • 3 c. snap/snow peas or green beans
  • 4 cloves fresh garlic, minced
  • 1 Tbsp. oil
  • 1 tsp. cumin seed
  • salt & pepper to taste
  • 2¼ c. milk
  • ½ stick butter
  • 4 Tbsp. curry powder
  • 2 Tbsp. all-purpose flour
  • juice & zest of ½ lemon
  • cilantro, chopped, for garnish
  • scallions, chopped, for garnish

  1. In a large lidded skillet, heat oil over medium-high heat.
  2. Add cauliflower, stir, & cover.
  3. Meanwhile, set milk to heat over medium heat until about to boil.
  4. After cauliflower has cooked for about a minute, give another stir, cover, & after another minute add the snow peas & cumin seed & cover.
  5. After another minute, add garlic & stir a few times.
  6. Season with salt & pepper to taste & transfer on to a plate.
  7. Return empty skillet to stove & melt butter.
  8. Whisk in curry powder until bubbly.
  9. Add flour & stir constantly for another minute. In a slow stream, whisk in hot milk until incorporated.
  10. Continue whisking until boiling & thickened (about a minute after boiling.
  11. Stir in lemon juice/zest & veggies & serve over rice with garnishes.


Roasted Cauliflower with Lemon & Parmesan

Roasted Cauliflower with Lemon & Parmesan
Recipe type: Side Dish

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

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


Cauliflower and Carrot Quick Pickles

Cauliflower and Carrot Quick Pickles
Recipe type: Pickle
Cuisine: Indian

  • 1½ cups water
  • 3-4 cloves fresh garlic
  • ½ teaspoon coriander seed
  • ½ teaspoon mustard seed
  • ½ teaspoon black peppercorns
  • ½ cups white vinegar
  • 3 teaspoons salt
  • 3 medium carrots, cut in half & then ½” sticks
  • ½ of a cippolini onion cut into thick chunks
  • 1½ cups cauliflower, cut into bite sized chunks (may need more or less to fill your jar)
  • 4 hot red chiles or 1 tsp red pepper flakes (optional)

  1. In a medium saucepan, bring water to a boil, reduce heat to a simmer, and add garlic. Cook for five minutes.
  2. Add next five ingredients, bring to boil, and stir until salt dissolves. Reduce heat to simmer for five minutes.
  3. Remove from heat.
  4. Into a clean, 1-quart mason jar: Using tongs, remove garlic from the brine and place into jar.
  5. Then, using a spoon, ladle up and add the coriander, mustard, and peppercorns.
  6. Then, pack the jars full of cauliflower, carrots, beans or whatever other vegetables youre using. You want them to be tightly stuffed.
  7. Pour hot brine over the vegetables to completely cover, let cool, and refrigerate.
  8. Pickles will taste good in just a few hours, better after a couple of days, and they’ll keep for a few months.