Roasted Pepper Sauce
Save Print Roasted Pepper Sauce Author: Rachael Phillips Recipe type: Pasta Sauce Cuisine: Italian This pasta sauce is a great change from your regular marinara sauce….it has deep flavors from roasting the sweet peppers, onions and garlic. Try it today! Ingredients 4-5 Roaster Sweet Peppers 1-2 Tbsp of Driftless Organics Sunflower Oil 1-2 leeks or medium onion, […]
Larb with Cabbage Cups
Save Print Larb with Cabbage Cups Recipe type: Entree Cuisine: Laos This is a fun way to eat your cabbage and meat. Great, delicious flavors and who doesn’t love eating with their hands!? Ingredients ½ c. raw skin-on peanuts 2 Tbsp. Driftless Sunflower Oil (or a neutral oil) 4 garlic cloves, chopped coarsely 1 lb ground […]
Salad Pizza
Save Print Salad Pizza Author: CSA Member Peter Blake 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 […]
Summer Veggie Asian Stir Fry
Save Print Summer Veggie Asian Stir Fry Author: Rachael Phillips 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 […]
Peperonata
Peperonata is an Italian side dish to serve over pasta, chicken or as a spread for crusty bread. Think of it kind of like a “pepper pesto”. Save Print Peperonata Ingredients ¼ cup olive oil ½ red onion, thinly sliced 2 roaster peppers, thinly sliced 2 Roma tomatoes, thinly sliced 1 tablespoon balsamic vinegar […]
Organic Thai Coconut Vegetable Soup
The Organic Thai Coconut Vegetable Soup is a hearty enough soup to eat for dinner and keep you full! Plus it is down right delish! Save Print Thai Coconut Vegetable Soup Author: Dani Lind This recipe was created by Dani Lind of Rooted Spoon Culinary Ingredients 8 oz. wide rice noodles, cooked & rinsed in […]
Tom’s Cucumber Salad
Save Print Tom’s Cucumber Salad Author: Tom Lind Ingredients 2 cucumbers (or 4 if using pickling cukes), seeds removed, coarsely chopped 1 jalapeno or poblano pepper, seeds removed, finely chopped ¼ c. white onion 3 Tbsp. cilantro, chopped 2 cloves garlic, minced 2 Tbsp. olive oil zest & juice of 1 lime salt & pepper […]
Grilled Tomato, Corn & Poblano Salsa
Save Print Grilled Tomato, Corn & Poblano Salsa Author: Dani Lind Ingredients 3 large or 4 medium tomatoes, cut in half 2 ears corn, un-shucked 1 large or 2 medium poblano peppers 1 onion, cut in quarters lengthwise through root (keep root intact to hold onion together) 2 large cloves garlic ½ bunch of cilantro, […]
Dijon Potato, Pepper & Bean Salad
Save Print Dijon Potato, Pepper & Bean Salad Author: Dani Lind Ingredients 4 eggs ½ lb. Dragon Tongue or green beans (around 3 c.), stem snapped & cut in half or thirds 2 lb. new potatoes (around 6 medium-large potatoes), whole with peels 1 small green bell pepper, cut into bite-size strips ½ c. thinly […]
Cucumber Mint Salad w/Feta Cheese
Save Print Cucumber Mint Salad w/Feta Cheese Ingredients 2 cups Greek-style yogurt 1 teaspoon minced garlic ½ thinly sliced cippolini onion Juice & zest of ½ lemon 2 tablespoons Driftless sunflower oil or olive oil Salt & pepper to taste 1 long or 2 small cucumbers, half peeled in stripes lengthwise, cut in half […]
