Winter Wild Rice Soup

Winter Wild Rice Soup
Recipe type: Soup

A great warm and hearty meal when there is a blizzard howling outside.
  • 1 Tbsp Driftless Organics Sunflower Oil
  • 1 small-medium onion, diced
  • 1-2 celery ribs ,diced
  • 4 garlic cloves, crushed and then chopped
  • 6 c. vegetable or chicken stock
  • 1-2 sweet potatoes, diced (about 1 c.)
  • 2 carrots, diced
  • 1 c. mushrooms, sliced
  • 1 c. wild rice
  • 1 bay leaf
  • 1 ½ Tbsp Old Bay Seasoning (you can make your own!)
  • 3 Tbsp Butter
  • ¼ c. flour
  • 1 ½ c. milk
  • 1-2 Handfuls of Kale OR Spinach, coarsely chopped
  • Salt and Pepper, to taste
  • *Optional: add diced OR shredded cooked chicken

  1. Let oil heat up in a dutch oven. Add onions and celery, saute until translucent, about 3-5 minutes.
  2. Now add garlic, saute until fragrant, about 1-2 minutes.
  3. Add stock, sweet potatoes, carrots, mushrooms, wild rice, bay leaf & Old Bay Seasoning. Stir to combine. Continue cooking until the soup reaches a simmer.
  4. Reduce heat to medium-low, cover and simmer for 45 minutes, or until rice is tender, stirring occasionally.
  5. Take a small saucepan and melt the butter. Whisk in flour and let cook for about 1 minute. Slowly, whisk in milk, until combined. Continue cooking, stirring OFTEN, until the mixture nearly comes to a simmer and has thickened.
  6. When your veggies and rice are tender, Add the cream sauce and kale/spinach.
  7. Stir until combined.
  8. Taste and season with salt, pepper or more old bay seasoning. Serve warm.


Kale Slaw

Kale Slaw
Cuisine: Mexican

A yummy addition to any taco or burrito!
  • 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

  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.


Roasted Eggplant, Kale, Quinoa and Feta Salad

Roasted Eggplant, Kale, Quinoa and Feta Salad

Quick, healthy meal for a busy day
  • 1-2 eggplants, cut into 1” cubes
  • 2 Tbsp Driftless Sunflower Oil
  • Salt and pepper
  • 2 cloves garlic, minced
  • 1 bag kale mix, coarsely chopped
  • 1½ c. Cooked quinoa
  • ¼ c. feta cheese

  1. Preheat oven to 420 F.
  2. Toss eggplant, oil and salt and pepper
  3. together, spread onto a baking sheet.
  4. Roast for 20-25 min, flipping halfway.
  5. While eggplant is in the oven, take a skillet and heat 1 Tbsp of oil.
  6. Add kale and 1 minced garlic clove and cook for a few minutes, until wilted.
  7. Once eggplant is done, immediately remove it from baking sheet and into same skillet as kale (off heat).
  8. Add quinoa and 2nd minced clove of garlic. This will allow cooked eggplant to release some juices when mixed in with quinoa.
  9. Add feta and any more salt, if needed.


Wonderfully Easy Pasta with Kale

Wonderfully Easy Pasta with Kale
Recipe type: Entree
Cuisine: Italian

A quick healthy romantic meal for those beautiful summer evening sunsets
  • 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

  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.


Quinoa Super Salad

Quinoa Super Salad

Quinoa Super Salad

This is a go-to salad to make ahead for large gatherings or for meal prep for the week ahead. This salad is delicious and quite satisfying for a quick meal. This is sure to become a favorite.
  • Salad:
  • 2 c. Quinoa, cooked
  • ½ c. Craisins
  • Your share of spinach, kale or leaf broccoli: washed and roughly chopped
  • 2-3 scallions, chopped
  • ½-1 c. Any other veggies: sweet pepper, radishes, fresh snap peas, carrots, celery, salad turnips, etc.
  • Dressing:
  • ½ c. Driftless Sunflower Oil (or olive oil)
  • ¼ c. Lemon juice
  • 4 tsp. Honey or Maple syrup
  • 4 tsp. Mustard (honey mustard is recommended)
  • 1 tsp. Sea salt
  • Ground black pepper
  • 2 cloves garlic, minced
  • 3-5 leaves of fresh basil, chopped finely (optional)

  1. Cook quinoa. *If you want a nutty flavor, toast quinoa with a little oil over medium heat until it starts “popping”. Then add the water for cooking.*
  2. After it is cooked, turn off the burner, add the craisins and cover for about 5-10 minutes. This will “rehydrate” or plump up your craisins.
  3. Add all your chopped veggies to the quinoa and craisins in a big bowl.
  4. Dressing: Whisk together all ingredients until they “bond” and pour over salad.
  5. Mix salad. Serve with garnishes.
  6. ***Can be served hot or cold.***
  7. Garnishes: Sliced Almonds, toasted & Feta Cheese


Roasted Kalettes

Roasted Kalettes

  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 3 cups cleaned Kalettes™
  • salt and pepper to taste
  • red chili flakes (optional)

  1. Preheat the oven to 400 degrees F.
  2. In a large mixing bowl, toss well to combine the olive oil, garlic, Kalettes™.
  3. Season with salt, pepper, and chili flakes. Spread on an ungreased baking sheet.
  4. Roast for 13-15 minutes, until the Kalettes’™ leaves are crisp, and the bottom part is tender.
  5. Serve hot. Serves 4.


Massaged Balsamic Kale and Sungold Salad

This Massaged Balsamic Kale and Sungold Salad is loaded with all sorts of goodies!

Massaged Balsamic Kale and Sungold Salad

  • 1 pint sungold tomatoes, halved
  • 1 roaster pepper, chopped
  • ½ radish bunch
  • ⅓ cup pine nuts, toasted
  • 1 bunch green kale
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp olive oil
  • ½ Tbsp seasoned rice vinegar
  • ½ Tbsp honey
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup grated Parmesan cheese, packed

  1. Cut out the tough midrib of each kale leaf, and discard or compost.
  2. Slice the leaves crosswise into thin, ¼ inch wide, slices. Place the kale slices into a large bowl.
  3. In another bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper.
  4. Pour the mixture over the kale and massage with your hands for a couple of minutes. Gently toss
  5. the kale together with the toasted pine nuts and the veggies.
  6. Let sit for 30 minutes before serving. Top with Parmesan cheese.


Chickpea Kale Salad

Chickpeas! Chickpeas! Chickpeas! 🙂

Chickpea Kale Salad is a wonderful melding of some seriously delicious eats. Check it out:

Chickpea Kale Salad
Serves: 4 servings

  • 1¾ cups apple cider vinegar
  • ⅓ cup sugar
  • 1 cucumber, thinly sliced into rounds
  • 1 medium red onion, thinly sliced
  • Your bunch of red curly kale (see below for prepping instructions)
  • 1¼ cups chickpeas, rinsed and drained
  • 1 tablespoon Driftless Sunflower (or Canola) oil
  • ½ teaspoon salt
  • 1 Freshly ground black pepper
  • 2 hard-boiled eggs, quartered

  1. Combine vinegar, ½ cup water and sugar in a bowl. Stir in cucumber and onion; set aside to let pickle.
  2. Prepare kale by stripping the leaves from the stems (discard stems).
  3. Then, “massage” the kale by grabbing it with both hands and squeezing a bunch (kind of like you were massaging it). This breaks down the leaves and makes them more tender.
  4. Chop kale finely and in a large bowl, toss with chickpeas, ⅓ cup pickling liquid, oil, salt and pepper.
  5. Strain cucumber and onion and then toss into the salad.
  6. Add 2 hard-boiled egg quarters to each bowl before serving.


Kale Radish Cranberry Salad with Goat Cheese

The flavors in this Kale Radish Cranberry Salad with Goat Cheese compliment each other perfectly! Plus, it’s a great make-ahead salad to bring to a potluck or party.

Kale Radish Cranberry Salad with Goat Cheese

  • ½ cup pecans
  • Your bunch of green kale
  • 1 medium daikon radish
  • ½ cup dried cranberries (or dried cherries)
  • 2 ounces soft goat cheese, chilled
  • —————————————————————————————-
  • Dressing:
  • 3 tablespoons sunflower oil or olive oil
  • 1½ tablespoons apple cider vinegar (or white wine vinegar)
  • 1 tablespoon smooth Dijon mustard
  • 1½ teaspoons honey
  • Sea salt and freshly ground pepper, to taste

  1. Preheat the oven to 350 degrees and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool.
  2. Pull the kale leaves off from the tough stems and discard the stems. Use a chef’s knife to chop the kale into small, bite-sized pieces.
  3. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
  4. Quarter and thinly slice the radish (this is easier to do if you first chop off the root end so you can place the base of the radish flat against your cutting board). Add to the bowl.
  5. Coarsely chop the pecans and cranberries and add them to the bowl. Crumble the goat cheese over the top.
  6. In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing.
  7. You can serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.


Mega Greens Lasagne

This Mega Greens Lasagne is MEGA-ly amazing! Use you favorite green or combination of greens to make this tasty dish.

Mega Greens Lasagne

  • 8 cups mixed greens (red kale, spinach, swiss chard, radish tops, celeriac tops)
  • 1 yellow onion
  • 3 tablespoons Driftless Sunflower Oil (or olive oil)
  • 4 garlic cloves, minced
  • 1 cup grated each of these cheeses: Mozzarella, Fontina, Montery Jack
  • ½ cup milk
  • 1 tablespoon chopped celeriac leaves
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped rosemary
  • 1½ teaspoons red-pepper flakes
  • Salt and freshly ground black pepper
  • 1 package no-boil lasagna noodles
  • ½ cup grated mozzarella cheese for topping

  1. Preheat the oven to 350°F. Lightly grease a large casserole dish with nonstick spray.
  3. Heat 1 tablespoon of the olive oil in a large sauté pan. Add the onion and cook until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more. Add the greens in batches, allowing it to cook down before adding more. Cook until all the greens have wilted, 6 to 7 minutes. In a medium bowl, mix the ricotta with the milk, parsley, thyme, rosemary and red-pepper flakes to combine. Season with salt and pepper.
  5. Begin laying noodles in the base of the prepared casserole dish. Top with a quarter of the ricotta mixture and gently spread it evenly. Drizzle the surface with 1 teaspoon of the olive oil, then sprinkle with salt and pepper. Top with a quarter of the spinach mixture. Repeat with another two sets of layers. Finish with a layer of noodles, ricotta and a final drizzle of oil. Top with the mozzarella cheese. Bake in the preheated oven until the filling is bubbly and the mozzarella is golden brown, 35 to 40 minutes. Let cool and set 15 to 20 minutes before serving.