Refried Beans

Refried Beans
Recipe type: Side/Filler
Cuisine: Mexican
 
These homemade refried beans are delicious, nutritious and so easy to make! Try it out once and you won't use the canned versions again.
Ingredients
  • 1 Tbsp Driftless Sunflower Oil
  • ½ c. finely chopped yellow or white onion
  • 3 cloves of garlic, minced or pressed
  • 2 tsp. Ground cumin
  • 3 c. cooked black beans
  • ½ c. water
  • ½ tsp. Salt + some for sprinkling
  • Freshly ground black pepper
  • 1 tsp. Lime juice
Instructions
  1. In a medium saucepan, warm the oil over medium heat until shimmering.
  2. Add onion and a sprinkle of salt.
  3. Cook until onions have softened and browned a little, about 5-8 min.
  4. Add the garlic and cumin. Cook, stirring constantly, until fragrant (about 30 sec).
  5. Pour in beans and water, stir, cover and cook about 5 min.
  6. Reduce the heat to low, uncovered and use a masher or the back of a fork to mash up at least half the beans.
  7. Continue to cook the beans, uncovered, stirring often for about 3 more min.
  8. Remove the pan from heat and stir in salt, black pepper and lime juice.
  9. Taste and add more if needed. If the beans seem dry, add a splash of water and combine. Cover until you are ready to eat.

 

Kale Slaw

Kale Slaw
Cuisine: Mexican
 
A yummy addition to any taco or burrito!
Ingredients
  • 1 bunch curly Kale, deribbed and chopped
  • Fine Sea salt
  • ⅓ C. crumbled Feta cheese
  • 3 Tbsp Driftless Organics Sunflower Oil
  • 2 Tbsp Lime juice
  • 1 medium Jalapeno Pepper, seeded, deribbed and minced
  • 2 clove Garlic, pressed or minced
  • ½ tsp. Cumin
Instructions
  1. Place chopped kale in a large serving bowl.
  2. Sprinkle lightly with salt and massage until the kale is fragrant, darker in color and slightly reduced in volume.
  3. Add feta cheese.
  4. In a small bowl combine oil, lime juice, jalapeno, garlic and cumin and ¼ tsp salt together.
  5. Whisk until well blended. Pour over massaged kale.
  6. Toss until lightly coated. Let sit to marinate at least for 15 minutes before serving.

 

Gnocchi in Sage Garlic Butter

Gnocchi in Sage Garlic Butter
Cuisine: Italian
 
A great way to use some potatoes for a warm and hearty meal on a cold day!
Ingredients
  • Gnocchi:
  • 2 lbs whole potatoes
  • 2 beaten egg yolks
  • 1½ cups flour
  • Pinch of salt
  • Sauce:
  • 4 Tbsp Butter
  • 3 sage leaves, cut into fine strips
  • 1 garlic clove, mashed or microplaned
  • Pepper, to taste
Instructions
  1. Gnocchi:
  2. Bake the potatoes at 350 for an hour. Make sure you prick them all over with a fork so it can vent as it cooks. Let cool, but it’s best to do the next step while they are warm.
  3. Scoop out the potato from the skin, mash and fluff them up with a fork. A potato ricer comes in handy for this step if you have it.
  4. Add flour, egg and salt, Mix until you have a pliable dough. Be careful not to overwork the dough.
  5. Cut dough into 4 sections.
  6. Roll each section (with light pressure) into long snakes about ¾” diameter, using flour as necessary.
  7. Cut into 1” pieces and form indentations, the tines of a fork work well. As you make them, place on a baking pan using wax paper.
  8. Now you can either freeze OR Cook.
  9. If you freeze, freeze on pan and when they are hard, transfer to a freezer bag/container.
  10. If cooking, bring salted water to a boil, gently drop the gnocchi into the water. When they rise, they are done - remove them with a slotted spoon.
  11. Sauce:
  12. Melt butter, add garlic.
  13. Add the sage and gnocchi and saute for a few minutes, until the gnocchi takes on a golden color. Add pepper generously and serve.

 

Salad Pizza

Salad Pizza
Author: 
Recipe type: Pizza
Cuisine: Italian
 
A fresh take on pizza - sooooooooo yummy!
Ingredients
  • 1 Pizza Dough (homemade or bought)
  • 1 Tbsp. Olive Oil
  • Optional Toppings:
  • Sweet Pepper (optional), thinly sliced OR Roaster Pepper - roast before using as a topping
  • Basil (optional)
  • Tomato (optional), thinly sliced
  • Zucchini (optional), thinly sliced
  • Salad Mix/Spinach
  • Mozzarella, Feta and Parmesan Cheese
  • Salad Dressing - pick an option: Lemon Apple Cider Vinegar dressing, White wine vinegar dressing or Balsamic Vinegar Dressing.
Instructions
  1. Spread a pizza dough into a 14” round on parchment.
  2. Drizzle olive oil over crust, lay out toppings.
  3. Add mozzarella cheese and bake in a 425 degree oven on a pizza stone for about 12 minutes.
  4. Mix any and all greens you have in a bowl.
  5. Top with feta and dressing.
  6. Mix to coat salad.
  7. Dump the salad on the hot pizza and cut as desired.
  8. Top with fresh Parmesan.

 

Corn, Tomato and Basil Chowder

Corn, Tomato and Basil Chowder
Author: 
Recipe type: Soup
 
Great way to use up some of the bounty of the garden for a fresh soup on a cooler day.
Ingredients
  • 6 ears of corn, shucked
  • 2 Tbsp butter
  • 1 lg onion, chopped
  • 2 garlic cloves, minced
  • 4 c. chicken broth
  • 1 ½ tsp kosher salt
  • 1 pound waxy potatoes (red or yukon gold) cut into ½” cubes
  • 1 pint cherry tomatoes
  • ½ tsp fresh ground black pepper
  • ¼ c chopped fresh basil
  • Juice of ½ lime
  • Creme fraiche or sour cream (optional)
Instructions
  1. Slice corn kernels off cob and place in bowl.
  2. Run back of knife along each cob to remove additional corn pulp (the creamy stuff).
  3. pulp to bowl; reserve cobs.
  4. In a medium soup pot or dutch oven - melt butter over medium heat.
  5. Stir in onion, shallot and garlic.
  6. Cook, stirring occasionally, until softened (about 5 min).
  7. Add broth, reserved cobs, 1 c. water and 1 tsp salt to pot.
  8. Bring to a boil over high heat.
  9. Reduce heat to medium and simmer for 10 min.
  10. Add potatoes and simmer until potatoes are tender (about 15 min).
  11. Remove cobs and discard.
  12. Stir in corn kernels and pulp, tomatoes and remaining ½ tsp salt and pepper.
  13. Simmer for 20 more min.
  14. Stir in the basil and lime juice.
  15. Turn off heat and let soup cool for at least 15 min before serving.
  16. Serve warm with a dollop of creme fraiche or sour cream, if using.

 

Refrigerator Pickles

Refrigerator Pickles
Author: 
Recipe type: Preserving
 
Don't know what to do with all those cucumbers? Here's an easy and fast way to preserve them - without the canning!
Ingredients
  • 1 pound fresh cucumbers
  • 4-5 c. water
  • 1 c. vinegar
  • ½ - 1 Tbsp salt
  • Peeled garlic cloves (to taste)
  • 3-5 Fresh dill flower tops (to taste)
Instructions
  1. Slice cucumbers into quarters the long way.
  2. Cut lengths in half if needed.
  3. Place cucumbers in brine of water, vinegar, garlic, salt and dill in crock or jar.
  4. Store in refrigerator for at least 72 hours.

 

Summer Squash with Garlic

Summer Squash with Garlic
 
Ingredients
  • 2-3 summer squash/zucchini
  • Salt and pepper (to taste)
  • 2 Tbsp Driftless Sunflower Oil
  • 4 cloves garlic, chopped
  • 2 Tbsp Butter
  • 2 Tbsp fresh thyme
  • ¼ c. white wine
Instructions
  1. Slice squash into ⅛” thick circles.
  2. In a large skillet over medium heat, add oil.
  3. Saute garlic until edges are browning (about 2-3 min).
  4. Add squash, salt and pepper.
  5. Cook until squash has softened (about 5 min).
  6. Stir in butter, thyme and wine.
  7. Remove from heat and serve.

 

Mexican Street Corn (Elote)

Mexican Street Corn (Elote)
Author: 
Recipe type: side dish
Cuisine: Mexican
 
A nice way to add flavor and not too much spice to a corn dish. Absolutely scrumptious!
Ingredients
  • 4 ears of corn
  • ⅓ c. mayo
  • 2-3 cloves of garlic, microplaned (into paste)
  • ½ - 1 tsp. chipotle pepper
  • ¼-½ c. cojita cheese (parmesan works as a substitute)
  • 2 limes, halved
Instructions
  1. Grill the corn, in husk, for about 9-12 min, until nice and tender.
  2. While the corn is grilling, peel your garlic cloves and grate them with a microplane to make a nice garlic paste.
  3. Combine garlic paste with mayo.
  4. When the corn is done, you can either eat it on cob or cut it off - choice is yours.
  5. Either way, with each ear of corn, slather on garlic mayo, sprinkle with chipotle pepper (as much of as little as you want based on your spice preference) and cheese.
  6. Squeeze ½ lime over all of it and eat.

 

Pickled Garlic Scapes

Pickled Garlic Scapes
Author: 
Recipe type: Pickles
 
Ingredients
  • 2 bunches garlic scapes (washed and trimmed of any withered or brown parts)
  • 1½ cups apple cider vinegar
  • 1½ cups water
  • 2 Tablespoons kosher salt
  • 2 Tablespoons raw sugar (can substitute white sugar if necessary)
  • Additional ingredients PER PINT:
  • ½ teaspoon black peppercorns
  • ½ teaspoon mustard seed (not ground mustard)
  • ¼ teaspoon crushed red pepper (optional)
  • ¼ teaspoon coriander seed (not ground coriander)
Instructions
  1. Coil each garlic scape and insert into a sterilized mason or ball jar.
  2. When you have filled the jar to within ¼ inch of the top of the jar, coil or break any extra scapes and stuff the down into the center of the jar.
  3. When the jars are full of scapes, add the spices to each pint jar. Set aside.
  4. Bring the apple cider vinegar, water, salt, and sugar to a boil, stirring until the salt and sugar are dissolved.
  5. Carefully pour the boiling brine over the garlic scapes.
  6. The garlic scapes will probably pop up and look like they are trying to get out of the jar.
  7. Use a sterile chopstick or butterknife to push it back into the jar.
  8. Wipe the rims of the jars, then fix the lid tightly into place.
  9. Let the jars come to room temperature before storing in the refrigerator for 6 weeks before opening and tasting.
  10. Be patient. It's worth it!

 

Wonderfully Easy Pasta with Kale

Wonderfully Easy Pasta with Kale
Author: 
Recipe type: Entree
Cuisine: Italian
 
A quick healthy romantic meal for those beautiful summer evening sunsets
Ingredients
  • ⅓ lb pasta
  • 2-3 Tbsp. Driftless Sunflower Oil
  • 1 small onion, diced
  • 2-3 garlic cloves, minced
  • 1 bunch Kale (or Swiss Chard), chopped
Instructions
  1. Cook pasta per directions.
  2. Meanwhile, heat oil in a large skillet over medium heat.
  3. Add the onions and garlic, cook until tender.
  4. Add kale and saute until wilted.
  5. Drain the pasta and combine it with onions, garlic and kale.
  6. Season with salt and pepper and serve immediately.
  7. Serves 2.