Potato Carrot Tart

Potato Carrot Tart
 
This tart is a great side dish or pretty enough to stand alone! So yummy and hearty. Feeds 2 (stand alone) or 4 (as a side dish)
Ingredients
  • 1 Large Baking Potato, thinly sliced *use a mandolin or food processor with a slicing blade to make uniform slices
  • 2 Tbsp melted butter
  • ¾ tsp. thyme
  • 1 tsp Dijon mustard
  • ½ tsp. Salt
  • ¼ tsp fresh ground black pepper
  • 2 Tbsp Driftless Sunflower Oil
  • 1 onion, halved and thinly sliced
  • 2 carrots, shredded
  • ½ - 1 c. shredded cheese: Swiss or Cheddar
Instructions
  1. Preheat oven to 400 F.
  2. Lightly oil a 10 inch tart pan or pie pan.
  3. Combine the melted butter, thyme, mustard, salt and pepper.
  4. Toss in the potato slices.
  5. Once coated, take slices and arrange in pie pan to form a “crust”.
  6. Bake for 20 min.
  7. While the tart shell bakes, heat oil in a skillet over medium heat.
  8. Add the onion and carrot and saute until the onion is limp and colored, about 10 min.
  9. When the tart shell comes out of the oven, top with onion mixture and sprinkle with cheese. Return to oven and bake until cheese is golden and melted, about 10-15 min.
  10. Let cool for about 5 min and serve.

 

Colcannon

Colcannon
Cuisine: Irish
 
Ingredients
  • 7-10 medium to large potatoes
  • Kosher salt
  • 6 Tbsp butter
  • 2 Onions, chopped
  • 2 garlic cloves, thinly sliced
  • 3 c. shredded cabbage
  • 1 ¼ c. milk
  • ½ c. heavy cream
  • Freshly ground black pepper
  • 1 scallion, thinly sliced (optional)
Instructions
  1. Boil Potatoes until tender, about 30-40 min.
  2. Melt 4 Tbsp butter in large saucepan over medium heat.
  3. Add onions until soft, about 8-10 min. Add garlic and cook until fragrant. Add 2 c. cabbage and cook until wilted, stirring often.
  4. Add milk and cream and bring to a simmer.
  5. Add potatoes and remaining 1 c. cabbage, then coarsely mash.
  6. Season with salt and pepper.
  7. Transfer to serving bowl. Top with remaining 2 Tbsp butter and sprinkle with scallion (optional).

 

Radish Top Soup

Radish Top Soup
Author: 
Recipe type: Soup
 
A great way to use up radishes and salad turnips. Delicious with homemade bread on a cool day!
Ingredients
  • 2 Tbsp butter or Driftless Sunflower Oil
  • 1 Medium Onion (about ½ c.) chopped
  • 2 medium sized potatoes, chopped (no need to peel)
  • 4-5 salad turnips, coarsely chopped
  • 4 c. radish and turnip greens and stems (be sure to wash them), roughly chopped
  • 4 c. chicken or vegetable broth
  • ⅓ c heavy cream (or half and half)
  • 5 radishes, sliced
  • 2-3 green onions (optional)
  • Salt and pepper, to taste
  • Herbs - optional (any kind you choose)
  • Dried Cayenne Pepper - optional (sprinkle per bowl or about ¼ tsp for the whole recipe)
Instructions
  1. Melt butter in large saucepan over medium heat.
  2. Stir in onion and saute until tender.
  3. Mix in potatoes, salad turnips and radish greens, coating them with butter.
  4. Pour in broth. Bring to a boil.
  5. Reduce heat, simmer for 15-20 min or until potatoes are tender.
  6. Transfer to a blender (or use an immersion blender) and blend until it reaches desired consistency. Return the soup to the pan and add cream.
  7. Top with sliced radishes and green onions (if using).
  8. ***Measurements aren’t very important for this recipe and we like our soup a little on the chunky side.****

 

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.

 

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.

 

Root Veggie Croquettes

Root Veggie Croquettes are a perfect appetizer or party-favor that’s sure to satisfy everyone.

Root Veggie Croquettes
 
Ingredients
  • 2 large egg yolks
  • Veggies: 1 large potato, 1 medium turnip, 1 large parsnip (all diced)
  • ½ cup grated Parmesan
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon all-purpose flour
  • 4 large eggs
  • 2 cups breadcrumbs
  • Vegetable oil (for frying; about 2 cups)
Instructions
  1. Boil all of the veggies until soft and drain.
  2. Mash well & let cool fairly well.
  3. Mix egg yolks, mashed veggies, Parmesan, chives, and flour in a medium bowl.
  4. Roll into balls; chill until cold, at least 2 hours. Beat eggs in a bowl; place breadcrumbs in another bowl.
  5. Pour vegetable oil into a medium skillet to measure ½” & heat over medium-high until a pinch of breadcrumbs bubbles immediately when added.
  6. Dip potato balls in egg, then roll in breadcrumbs. Working in batches, fry, turning often, until golden brown & crisp, 3–4 minutes.
  7. Drain on paper towels.

 

Cheesy Potato Squash Soup

Looking for a creamy, delicious soup to get you through the winter? Look no further than our Cheesy Potato Squash Soup!

Cheesy Potato Squash Soup
 
Ingredients
  • 1 buttercup squash
  • 2 medium potatoes
  • 1 medium scarlet turnip
  • ½ medium yellow onion
  • 2 T butter
  • 2 garlic cloves
  • 2 ½ cups veggie stock
  • Salt
  • Black pepper
  • ¼ tsp of paprika
  • 1 bay leaf
  • 2 tbs heavy cream
  • ½ cup sharp cheddar cheese
  • Sour cream for garnish
Instructions
  1. Heat and melt the butter in a medium pot, on medium heat.
  2. Peel and seed squash. Chop it into small cubes.
  3. Chop the potatoes and turnip. Add onion, butternut squash, potatoes & turnips to the pot.
  4. Add paprika, salt and pepper and saute for 5-10 minutes, stirring occasionally and adding the garlic at the end.
  5. Add just enough stock to barely cover the veggies. Cook until veggies are fully cooked, 10-15 minutes.
  6. Slowly transfer content of the pot into a food processor. Let cool briefly, blend well and return to the pot.
  7. Add the heavy cream and cheese. Stir until all blended. Be careful here, the soup will bubble and splash when it starts to heat up. Keep stirring. When cheese is melted, soup is all done.
  8. Serve with a dollop of soup cream.

 

Ethiopian Veggie Skillet

If you’re looking for a simple, delicious recipe, look no further! This Ethiopian Veggie Skillet is sure to satisfy.

Ethiopian Veggie Skillet
 
Ingredients
  • ½ cup olive oil
  • 4 carrots, sliced
  • 1 onion, sliced
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • ½ head cabbage, shredded
  • 5 potatoes, cut into 1-inch cubes
  • Optional: Add another root veggie to the mix!
Instructions
  1. Heat the olive oil in a skillet over medium heat.
  2. Cook the carrots and onion in the hot oil for about 5 minutes.
  3. Stir in the salt, pepper, cumin, turmeric and cook for a minute more.
  4. Next, add in the cabbage and cook for another 15 to 20 minutes, stirring frequently.
  5. Add the potatoes to the skillet and cover.
  6. Reduce the heat to medium-low and cook until potatoes are soft, 20 to 30 minutes, stirring as needed to make sure that the veggies don’t burn.

 

Twice Baked Potato Boats with Tomatoes, Feta and Capers

These delicious stuffed spuds are sure to be a hit! Loaded with all kind of goodies – check it out for yourself:

Twice Baked Potato Boats with Tomatoes, Feta and Capers
 
Ingredients
  • 2 pounds firm potatoes, half your bag
  • 1 bunch salad turnips
  • 6 oz sour cream
  • 2 Roma tomatoes, chopped
  • 1 cup crumbled feta cheese
  • ¼ cup capers
  • ¼ cup chopped onions
  • 2 tablespoons parsley
  • ½ teaspoon red pepper flakes
  • Salt & Pepper, to taste
Instructions
  1. Preheat oven to 350 degrees F.
  2. Bake potatoes and turnips (brushed with oil) for 45 minutes.
  3. Remove from oven and place the potatoes on a cutting board and turnips in a large bowl. Let cool for 30 minutes.
  4. Slice each potato lengthwise, cutting off the top quarter.
  5. Scoop out the pulp to form the boat. Put the pulp into the bowl, along with the turnips, sour cream, tomatoes, parsley and red pepper flakes.
  6. Mash together until you have a smooth texture. Add black pepper to taste.
  7. Add the capers, ions and the feta and stir gently. Salt if needed.
  8. Fill each potato with stuffing. Place back in the oven and cook for another 15 minutes before serving. You’ll probably have extra filling, which makes great mashed potato leftovers for later!

 

This roasted Potato Salad with Asparagus and Brocco-lettes recipe is chuck full of delicious springtime veggies and is tasty enough to eat as a main dish!

Roasted Potato Salad with Asparagus and Brocco-lettes
 
Ingredients
  • 2 pounds red potatoes, chopped into 1-inch cubes
  • Driftless Organics Sunflower Oil (or Kosher salt)
  • All of your Asparagus, chopped into 1” lengths
  • 2 spring onions, thinly sliced (yellow and green parts)
  • 3-4 French Breakfast radishes, thinkly sliced
  • 1 green garlic, finely chopped (white and some
  • of green parts)
  • Your bunch of brocco-lettes, chopped like the asparagus
  • Lemon wedges, for serving
  • For the dressing:
  • ½ large ripe avocado
  • 2 tablespoons minced dill or cilantro
  • Juice of ½ lemon (1-2 tablespoons)
  • 1 green onion, trimmed and chopped
  • ¼ cup water
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. Place chopped potatoes on a rimmed baking sheet, then drizzle lightly with oil and sprinkle with kosher salt. Toss to coat. Roast for 15 minutes, then toss and roast for another 10 minutes.
  3. Meanwhile, make the dressing by combining the avocado, dill, lemon juice, spring onions, water, salt and pepper in the bowl or a mini food processor. Process until smooth and creamy. Set aside.
  4. Remove the baking sheet from the oven and push the potatoes to one side of the pan. Add the asparagus, brocco-lettes and radishes to the pan, then drizzle with oil, sprinkle with salt and toss just as you did for the potatoes. Return the pan to the oven and roast for another 10 to 12 minutes, until the potatoes are golden and asparagus is tender. Remove the pan from the oven and allow to cool slightly.
  5. To compile the salad, place the sliced green onions and roasted vegetables in a bowl. Add the dressing and toss gently to coat. Season with additional salt and pepper, if desired. Serve with lemon wedges.