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.

 

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).

 

Butternut Squash and Apple Soup

Butternut Squash and Apple Soup
Author: 
Recipe type: Soup
 
This is one of my family favorites....a dash of dried cayenne and a dollop of sour cream brings is a must. This soup is also great the next day, adding some garam masala and chunks of paneer..."instant" Indian. So yum!
Ingredients
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1-2 carrots, chopped
  • 2 Tbsp Butter
  • 1 Butternut Squash, peeled, deseeded and chopped
  • 1 tart green apple, chopped
  • 3 c. Chicken Stock
  • 1 c. Water
  • Pinches of Nutmeg, Cinnamon, Salt and Cayenne (to taste)
  • 1 Tbsp Maple Syrup (optional)
  • Sour Cream (for serving)
Instructions
  1. Saute onion, carrot and celery in butter until tender (about 3-5 min).
  2. Add the rest of the ingredients (minus syrup) and simmer. Be conservative with the spices.
  3. When butternut and apple are tender (about 20-30 min), puree the soup.
  4. Taste and add more spice per taste, including optional syrup.
  5. Serve with a dollop of sour cream.

 

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.****

 

Beet Salad with Goat Cheese

Beet Salad with Goat Cheese
 
Ingredients
  • 4 medium beets, scrubbed, trimmed and cut in half
  • ½ red onion, rough chopped
  • ⅓ c. walnuts, chopped
  • 3 Tbsp. Maple Syrup
  • 1 pkg of salad mix
  • ½ c frozen orange juice concentrate
  • ¼ c. Balsamic vinegar
  • ½ c. Driftless Organics Sunflower Oil
  • 2 ounces goat cheese: feta or chevre
Instructions
  1. Place beets into a saucepan, fill with enough water to cover.
  2. Bring to a boil and cook for about 20-30 min, until tender.
  3. Drain, cool and cut into cubes.
  4. While beets are cooking, place the walnuts in a skillet over medium-low heat.
  5. Heat until warm and starting to toast, then stir in the maple syrup.
  6. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
  7. In a small bowl, whisk together the orange juice, balsamic vinegar and olive oil to make the dressing.
  8. Place a large helping of salad mix onto 4 plates.
  9. Sprinkle red onion on top.
  10. Divide candied walnuts evenly and sprinkle over greens.
  11. Place equal amounts of beets over the greens and top with dabs of goat cheese.
  12. Drizzle each plate with some of the dressing.

 

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.

 

Fresh Winter Vegetables & Tahini Dip

Fresh Winter Vegetables & Tahini Dip
Author: 
 
Ingredients
  • 4 cups sliced beauty heart radishes & carrots
  • 4 cloves garlic, smashed with the side of a large knife
  • 1 cup roasted tahini
  • ¼ cup fresh lemon juice
  • ¼ c. water
  • Salt & pepper to taste
  • Garnish: drizzle of olive or Driftless Sunflower Oil, minced red onion or shallot, flat leaf parsley cut into thin ribbons
Instructions
  1. Prepare vegetables & hold in cold water until ready to serve.
  2. Pulse garlic a few times in a food processor & add tahini, lemon juice, water, salt & pepper & process until smooth & creamy (add a bit more water if it’s too thick).
  3. Pour into a serving dish & top with desired garnishes.
  4. Drain vegetables & serve.

 

Sweet Potatoes w/Caramelized Onions & Maple Pecans

Sweet Potatoes w/Caramelized Onions & Maple Pecans
Author: 
 
Ingredients
  • 2 lb. sweet potatoes, whole
  • 1 Tbsp. butter
  • 3 Tbsp. heavy cream
  • 1 Tbsp. oil
  • 3 medium red onions, sliced
  • Water, wine, or balsamic vinegar for deglazing onions
  • ½ c. pecan pieces
  • 1 Tbsp. maple syrup
  • Salt & pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Prick sweet potatoes in a couple places with a fork or knife & roast whole on a baking sheet until soft, about 30-40 minutes (while they’re roasting, get going on the caramelized onions & candied pecans).
  3. Remove from oven & let cool enough to handle, then scoop out flesh into an oiled casserole dish & mash with butter, cream, salt, & pepper. Set aside.
  4. Heat oil over medium-high heat in a large, heavy bottomed skillet (preferably not non-stick) & add onions. Spread them out evenly over the pan & let cook, stirring occasionally & reducing the heat to medium or medium low to prevent the onions from burning or drying out. Sprinkle some salt over the onions & let cook for 30-45 minutes, stirring frequently.
  5. Add a little water or wine to the pan whenever they really start to stick (you want them to brown as that’s how their sugars caramelize, but not burn). As the onions cook down, you may have to scrape the pan more frequently. Continue to cook & scrape until the onions are a rich, browned color. At the end of the cooking process add a little wine or balsamic vinegar to deglaze the pan.
  6. Spread over the prepared sweet potatoes in the casserole dish. At this point you can reheat it or refrigerate & save for later (will store for a few days in the fridge). Cover with tinfoil & reheat at 350 degrees to serve (about 10 minutes if it’s still warm, or 30 minutes if you’ve refrigerated it).
  7. While you’re roasting the sweet potatoes, toss pecans, maple syrup, & some salt in a bowl & spread out in a single layer on a greased, rimmed baking sheet. Roast in the 400 degree oven (with the sweet potatoes is fine) for 8-12 minutes, stirring once or twice, until toasty brown. Let cool on a rack. Sprinkle over hot casserole right before serving. Serves 6-8.

 

Coconut Sweet Potato and Kale Soup

Coconut Sweet Potato and Kale Soup
Author: 
 
Ingredients
  • 2 Tbsp. Driftless Sunflower Oil (or olive oil)
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 tsp. finely minced ginger
  • 1 or 2 medium large sweet potato, cut into bite-sized cubes
  • 1 kale top, coarsely chopped
  • heaping Tbsp. curry powder
  • 1 tsp. cinnamon
  • 2 tsp. salt
  • ¼ tsp. cayenne pepper
  • 1 Tbsp. brown sugar
  • 4½ cups of chicken stock, veggie stock, or water
  • 1 can of coconut milk
Instructions
  1. In a medium-large pot, heat oil over medium high.
  2. Saute onion until nearly translucent. Add garlic and ginger, and cook for another minute, stirring to prevent sticking.
  3. Add spices, salt, brown sugar, and sweet potatoes.
  4. Cook additional minute, stirring frequently.
  5. Add water, cover, and bring to a simmer.
  6. Cook until sweet potatoes are nearly fork tender, 15-20 minutes.
  7. Add kale and coconut milk and cook a remaining 5-10 minutes, or until kale is tender.
  8. Serve with a side of brown rice, if desired.