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).

 

Bok Choy & Broccoli Stir Fry

Bok Choy & Broccoli Stir Fry
Author: 
 
Ingredients
  • 3 scallions, whites chopped & greens separated & sliced
  • 2-3 cloves fresh garlic, minced
  • 1” piece fresh ginger, minced
  • 1 med. head bok choy, stems ½# sliced, greens separated & coarsely chopped
  • 1 med. head broccoli, stems ½# sliced, florets separated & cut into bite size pieces
  • 1 Tbsp. oil
  • 1 Tbsp. each tamari & rice wine (or rice vinegar or sake)
  • 2 tsp. sugar
  • 1 tsp. toasted sesame oil
  • ½ tsp. Chinese 5 spice powder (optional)
  • 2 Tbsp. cilantro, chopped (optional)
  • ¼ c. cashews
Instructions
  1. Heat oil in large skillet or wok over medium/high heat.
  2. Add scallions whites, garlic, & ginger & stir until fragrant (1 minute).
  3. Add bok choy & broccoli stems & stir until starting to brown (2-3minutes).
  4. Add broccoli florets, tamari, rice wine or vinegar, sugar, 5 spice, & toasted sesame oil.
  5. Stir another minute.
  6. Add bok choi & scallion greens & stir until wilted.
  7. Serve with rice or noodles & top with cashews & cilantro. Add tofu, chicken or beef if you wish.

 

Green Beans Almondine

Green Beans Almondine
Author: 
 
Ingredients
  • 1# green beans
  • 3-4 baby leeks or white scallions (white & light green parts only) cut into ½# slices on the bias & rinsed carefully
  • 2 Tbsp. butter
  • 1 Tbsp. Driftless sunflower or olive oil
  • ⅓ c. slivered almonds
  • Salt & pepper to taste
Instructions
  1. Blanch green beans in boiling salted water for about 3 minutes.
  2. Drain & plunge into ice cold water until cool & drain.
  3. Meanwhile, heat butter & oil in a heavy bottomed frying pan just big enough to hold leeks & green beans.
  4. Add sliced leeks, salt, & pepper & cook over medium-low heat until translucent.
  5. Add almonds & continue to cook until leeks are very soft & starting to brown & almonds are starting to brown.
  6. Toss in green beans & cook another minute or two until they’re warmed through. Serve immediately. Serves 4.

 

Crunchy Summer Salad

Crunchy Summer Salad
Author: 
 
Ingredients
  • 1 large cucumber, peeled lengthwise into stripes & seeds scraped out
  • 1 large fennel bulb, cut in half lengthwise & cored
  • 2 cups snow peas, stems snapped off
  • 1 bulb kohlrabi, peeled & cut in half
  • 1 Tbsp. white wine vinegar or lemon or lime juice
  • 1 Tbsp. honey
  • 3 Tbsp. finely chopped cilantro
  • 2 scallions, finely chopped
  • 1 garlic scape, minced
  • 3 Tbsp. olive or Driftless sunflower oil
  • Salt & pepper to taste
Instructions
  1. Bring a small stock pot filled with salted water to a boil.
  2. Cut cucumbers crosswise into ¼” slices & place in a mixing bowl.
  3. Cut fennel crosswise into ¼“ slices as well & place in a small bowl.
  4. Cut kohlrabi into ⅛” slices.
  5. Have a colander & bowl of ice water ready.
  6. Pour the fennel slices in the boiling water & blanch them for about 30 seconds & remove with a slotted spoon to the ice water. Repeat with the snow peas. Repeat with the kohlrabi.
  7. Let them all cool for a couple minutes & drain when totally cooled.
  8. Pour into mixing bowl with the cucumber.
  9. In a small bowl whisk together vinegar or juice & honey. Add cilantro, scallions, & garlic & slowly pour in oil while whisking vigorously to emulsify.
  10. Season to taste & toss in vegetables. Serve immediately or keep in fridge for a couple days.

 

Spicy Braised Beet & Turnip Greens

Spicy Braised Beet & Turnip Greens
Author: 
Recipe type: Side Dish
 
Ingredients
  • 1 bunch turnip greens, coarsely chopped
  • 1 bunch turnip greens, coarsely chopped
  • 4 scallions, diced up to about 4 inches from top
  • 3 garlic scapes, diced
  • 3 tablespoons Driftless sunflower oil (or olive oil)
  • 1 tablespoon red chile flakes
  • Salt to taste
  • Pepper to taste
Instructions
  1. In a large sauce pan, saute scallions, garlic scapes, a sprinkle of salt, and chile flakes in oil over medium heat.
  2. After a few minutes, add all of the greens, toss to incorporate all ingredients, and cover pan with lid. Once greens are wilted, remove lid.
  3. Cook greens until tender, about 8 minutes. Serve immediately, using tongs to transfer greens onto plates -- give them a good squeeze to get rid of excess water before plating. Drizzle with more Driftless sunflower oil (or olive oil).

 

Super-Easy Greens Stirfry

Super-Easy Greens Stirfry
Author: 
 
Ingredients
  • 1 large or 2 medium heads bok choy, white parts thinly sliced on the bias & greens coarsely chopped, separated
  • Greens from 1 bunch radishes, washed & coarsely chopped
  • Greens from 1 bunch salad turnips, washed & coarsely chopped
  • 1 bunch scallions, white & green parts separated & thinly sliced on the bias
  • 1 tsp. ea. minced garlic & fresh ginger
  • 2 Tbsp. oil
  • 2 Tbsp. soy sauce
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. honey or sugar or maple syrup
  • 1 – 3 tsp. Asian hot sauce like sriracha rooster sauce, to taste
  • 1 tsp. toasted sesame oil
  • 3 Tbsp. chopped cashews, peanuts, or toasted sesame seeds for serving
  • Cooked brown or white rice, for serving
Instructions
  1. Prep vegetables.
  2. In a small bowl, whisk together soy sauce, vinegar, sweetener, hot sauce, & toasted sesame oil. Taste & adjust as desired.
  3. Heat oil in a large wok or cast iron pan with a lid. Add the white parts of the scallions, garlic, & ginger. Stir fry until fragrant, about 30 seconds.
  4. Add bok choy white parts & stir fry for about a minute.
  5. Add greens, stir a couple times, & cover for about a minute. Add soy sauce mix, stir, & cover for another minute.
  6. Stir, cover, turn off heat, & let sit to steam for a couple minutes before serving with rice & topped with nuts or seeds. Delicious with tofu or grilled fish or chicken. Serves 3-4.

 

Radish and Turnip Salad w/Oregano Vinaigrette

Radish and Turnip Salad w/Oregano Vinaigrette
Author: 
Recipe type: Appetiser
 
Ingredients
  • For salad:
  • 1 head of chopped butterhead lettuce
  • 4 salad turnips, sliced
  • 4 medium radishes, sliced
  • 2 purple scallions, chopped
  • 4 hardboiled eggs, sliced (optional)
  • For vinaigrette:
  • 1 tablespoon white wine vinegar
  • 1½ teaspoon dijon mustard
  • About half of your bunch of oregano, finely chopped
  • salt and black pepper to taste
  • 1 green garlic bulb & first part of stalk, minced fine
  • 3-4 tablespoon Driftless Organics Sunflower Oil (or olive oil)
Instructions
  1. Mix all ingredients save the hardboiled eggs in a large salad bowl.
  2. Whisk vinaigrette ingredients together and serve over salad.
  3. Lay the eggs over the top of the mixed, dressed salad.
  4. Serve right away, or refrigerate and eat soon!

 

Roasted Beet, Fennel & Pea/Green Bean Salad w/Lemon & Goat Cheese

Roasted Beet, Fennel & Pea/Green Bean Salad w/Lemon & Goat Cheese
Author: 
Recipe type: American
Cuisine: Salad
 
Ingredients
  • 3-4 beetroots, cut into ⅛” half-moons
  • 1 fennel bulb, bulb cored & thinly sliced, stems thinly sliced on bias
  • 2 c. green beans &/or snap/snow peas, stems snapped
  • Juice & zest of 1 lemon
  • ¼ c. olive or Driftless sunflower oil
  • Salt & pepper to taste
  • ¼ c. scallion tops, thinly sliced
  • 2 oz. soft goat cheese or feta, crumbled
Instructions
  1. Preheat oven to 400 degrees.
  2. Toss sliced beets in enough of the oil to coat & pour onto a rimmed baking sheet & sprinkle with salt & pepper.
  3. Roast for about 15-20 minutes, until starting get limp.
  4. Stir in fennel bulbs/stems & a bit more oil & continue to roast for another 10-15 minutes, until beets & fennel are starting to brown a bit.
  5. Add green beans/peas & roast another 5 minutes or so (you don’t want the vegetables to be mushy).
  6. Remove from oven & let cool a bit.
  7. Meanwhile, in a serving bowl, whisk together lemon juice/zest, the remaining oil, & salt & pepper to taste (remember you salted the vegetables already).
  8. Stir in roasted vegetables & top with scallion tops & cheese.
  9. Serve warm or room temperature.

 

Grilled Kale, Salad Turnips & Scallions

Grilled Kale, Salad Turnips & Scallions
Author: 
Recipe type: Side Dish
Cuisine: American
 
Ingredients
  • ½ cup oil (Driftless sunflower, sesame, safflower, or peanut)
  • Juice & zest of 1 lime
  • 1 Tbsp. toasted sesame oil (optional)
  • 1 Tbsp. rice or white wine vinegar
  • 1 Tbsp. sugar/honey
  • 1 Tbsp. soy sauce/tamari
  • 1-3 tsp. hot sauce (optional)
  • 1 garlic scape, finely minced
  • 1 bunch kale, leaves whole with stems
  • 1 bunch salad turnips with greens, cut in half lengthwise through turnip & greens
  • 1 bunch scallions, roots & tops trimmed
Instructions
  1. Get your grill going – you’ll want it pretty hot.
  2. Whisk together oil through garlic scapes in a large bowl. Make sure veggies are dry & toss in oil mixture until well coated (you kinda got to get in there & get dirty with your hands).
  3. Lay vegetables in single layer on hot grill (in batches if necessary) & flip after a minute or two – you’re looking to get them just wilted but a bit charred on the edges.
  4. Stack up on a plate & repeat until done & serve as is or chop them up a bit first. Serves 4-6.

 

Bok Choy & Chard Stirfry

Bok Choy & Chard Stirfry
Author: 
Recipe type: Stirfry
Cuisine: Asian
Serves: 4
 
Ingredients
  • 3 scallions, whites chopped & greens separated & sliced
  • 1 green garlic, whole thing minced
  • 1” piece fresh ginger, minced
  • 1 bok choy, stems ½# sliced, greens separated & coarsely
  • chopped
  • 1 bu. chard, stems ½# sliced, greens separated & coarsely
  • chopped
  • 1 Tbsp. oil
  • 1 Tbsp. each tamari & rice wine/vinegar or white wine
  • 2 tsp. sugar
  • ½ tsp. Chinese 5 spice powder (optional)
  • 1 tsp. toasted sesame oil (optional)
  • ¼ c. cashews
  • 2 Tbsp. cilantro, chopped
Instructions
  1. Heat oil in large skillet or wok over medium/high heat.
  2. Add scallions, green garlic, & ginger & stir until fragrant (1 minute).
  3. Add bok choy & chard stems & stir until starting to brown (2-3minutes).
  4. Add tamari, rice wine or vinegar, sugar, 5 spice, & toasted sesame oil.
  5. Stir another minute.
  6. Add bok choy & chard greens & stir until wilted.
  7. Serve with rice or noodles & top with cashews & cilantro.