Ever-Alterable Vinaigrette

Ever-Alterable Vinaigrette
Recipe type: Dressing

You can make vinaigrettes easily low-tech by shaking them in a jar – just make sure to mince up your aromatics well first… But if you have one, I much prefer using my immersion blender in a wide-mouth pint jar (or the plastic jar the blender came with) to really emulsify the dressing & release the flavor of the aromatics (& then you only have to coarsely chop your aromatics & the blender will do the rest)… The cool thing about homemade vinaigrettes is that they’re super easy, cheap, keep well, & fun to experiment with – with this basic rough formula, you can change your vinaigrette up with whatever fresh aromatics you have in your box throughout the season or whatever mood you’re in. Latin American food? Try lime juice, sunflower oil, agave, spring onion & cilantro. Italian? Try balsamic, honey, olive oil, & rosemary. Asian? How about green garlic, rice vinegar, & a mix of sunflower & toasted sesame oil? It’s Ever-Alterable!!
  • 2 to 4 Tbsp. aromatics (green garlic, chives, spring onions, herbs, etc.)
  • ⅓ c. acid (vinegar [apple cider, balsamic, red/white wine, rice, etc.], lemon, &/or lime juice)
  • 2 to 3 tsp. sweetener (sugar, honey, maple syrup, agave, etc.)
  • 2 tsp. grainy mustard (optional but recommended)
  • Salt & pepper to taste
  • ⅔ to 1 cup oil (Drifltess Sunflower Oil, of course, but also olive, sesame, peanut, canola, etc.)

  1. Combine all ingredients in a jar & shake, or combine all but oil in a jar for an immersion blender or a food processor & blend while slowly adding oil until emulsified. Store in fridge for up to a couple weeks.


Lemongrass Chicken Lettuce Wraps

Lemongrass Chicken Lettuce Wraps
Recipe type: Main Dish
Serves: 4-6

  • Marinade:
  • 1 stalk fresh lemongrass, trimmed, cut into ½” pieces
  • 3 cloves fresh garlic OR 2 garlic scapes, cut into 1” pieces
  • 1 tsp. coriander seeds
  • 1 Tbsp. honey
  • 2 Tbsp. Asian fish sauce
  • 1 Tbsp. tamari
  • 1 lime, juice & zest
  • black pepper to taste
  • 1½ lb. boneless chicken breast or thighs, cut into finger sized strips
  • 8-10 leaves green leaf or butterhead lettuce
  • ¼ c. cilantro, coarsely chopped
  • 1/ 4.c. scallions, chopped
  • ¼ c. roasted salted peanuts, coarsely chopped

  1. Combine marinade ingredients in food processor & pulse until not quite smooth (there will be some lemongrass fibers still present – it’s OK).
  2. Place in a non-reactive baking dish, stir in chicken to coat, cover, & marinate in fridge for 1-3 hours.
  3. Thread onto bamboo skewers & grill over medium-high heat for 2-4 minutes per side. Let cool a bit.
  4. Meanwhile, wash & dry lettuce leaves.
  5. Place a piece of chicken on each lettuce leaf, top with cilantro, scallions, & peanuts & serve.


Sautéed Snap Peas & Mint

Sautéed Snap Peas & Mint

  • 1 Tbsp. Driftless Sunflower oil
  • 3 cups snap peas, stems/strings removed
  • ¼ tsp. salt
  • ⅛ tsp. sugar
  • pepper to taste
  • 2 scallions, white parts only, minced
  • 1 tsp. finely chopped fresh garlic
  • zest and juice from a quarter of a lemon
  • 2 Tbsp.fresh mint leaves, cut into thin ribbons (aka chiffonade)

  1. In a medium/large skillet, heat oil over medium/hot heat. Add peas, sprinkle with salt, sugar, & pepper & cook without stirring for about 30 seconds.
  2. Then stir once & let cook for another 30 seconds without stirring.
  3. Then saute while stirring constantly for another minute.
  4. Push peas to edges of skillet & add scallions & scapes (& a bit more oil if necessary) & cook for about 30 seconds.
  5. Add lemon zest & juice, remove from heat & stir everything together.
  6. Serve immediately with mint as garnish.


Curried Cauliflower with Snap Peas

Curried Cauliflower with Snap Peas
Recipe type: Side Dish
Cuisine: Indian
Serves: 4-6

  • 3 c. cauliflower, cut into bite-size pieces
  • 3 c. snap/snow peas or green beans
  • 4 cloves fresh garlic, minced
  • 1 Tbsp. oil
  • 1 tsp. cumin seed
  • salt & pepper to taste
  • 2¼ c. milk
  • ½ stick butter
  • 4 Tbsp. curry powder
  • 2 Tbsp. all-purpose flour
  • juice & zest of ½ lemon
  • cilantro, chopped, for garnish
  • scallions, chopped, for garnish

  1. In a large lidded skillet, heat oil over medium-high heat.
  2. Add cauliflower, stir, & cover.
  3. Meanwhile, set milk to heat over medium heat until about to boil.
  4. After cauliflower has cooked for about a minute, give another stir, cover, & after another minute add the snow peas & cumin seed & cover.
  5. After another minute, add garlic & stir a few times.
  6. Season with salt & pepper to taste & transfer on to a plate.
  7. Return empty skillet to stove & melt butter.
  8. Whisk in curry powder until bubbly.
  9. Add flour & stir constantly for another minute. In a slow stream, whisk in hot milk until incorporated.
  10. Continue whisking until boiling & thickened (about a minute after boiling.
  11. Stir in lemon juice/zest & veggies & serve over rice with garnishes.


Fennel & Snap Pea Salad with Lemon & Feta Cheese

Fennel & Snap Pea Salad with Lemon & Feta Cheese
Recipe type: Salad
Serves: 2-3

  • 1 fennel bulb, bulb cored & thinly sliced, stems thinly sliced, leaves reserved
  • 2 cups snap peas, strings removed
  • 5 scallions, thinly sliced
  • 3 Tbsp. Driftless sunflower oil or olive oil
  • juice & zest of ½ a lemon
  • 1 garlic scape, minced
  • salt & pepper to taste
  • ½ cup feta, crumbled
  • fresh mint & parsley, optional

  1. Combine fennel, snap peas, & scallions in a medium bowl. In a small bowl, combine lemon juice, zest, garlic scapes, & salt & pepper.
  2. Whisk in olive oil & toss into veggies. Fold in feta.
  3. Serve immediately with fennel leaves & optional herbs as garnish.


Fresh Cabbage and Carrot Salad

Fresh Cabbage and Carrot Salad
Recipe type: Salad
Serves: 6

  • ⅓ cup white wine vinegar
  • 1 to 2 tablespoons sugar (optional)
  • 1 clove garlic, finely chopped
  • ⅛ teaspoon ground cumin
  • ⅛ teaspoon dried oregano
  • ⅛ teaspoon dry mustard
  • 4 cups finely shredded green cabbage
  • 2 cups shredded carrots
  • 1 cup thinly sliced green onions
  • Salt and pepper to taste

  1. In a large bowl, whisk together vinegar, sugar, garlic, cumin, oregano and mustard just until sugar is dissolved.
  2. Add cabbage, carrots, green onions, salt and pepper and toss gently to combine.
  3. Cover and chill for at least 4 hours before serving.


Grilled Zucchini Pasta Salad with Peas, Goat Cheese & Pesto Vinaigrette

Grilled Zucchini Pasta Salad with Peas, Goat Cheese & Pesto Vinaigrette
Recipe type: Salad

  • 1 large or 2 small zucchini/summer squash
  • 1 cup snap or snow peas
  • 8 oz. pasta corkscrews, shells, or penne
  • 3 Tbsp. pesto (garlic scape & arugula pesto would be great)
  • 2 Tbsp. white wine vinegar
  • ¼ c. olive or Driftless sunflower oil
  • ½ bunch of scallions, chopped (white & green parts)
  • 2 oz. soft goat cheese, crumbled
  • Salt & pepper to taste

  1. Carefully slice zucchini lengthwise into thin slabs ¼” thick. Brush with oil & sprinkle with salt & pepper & grill until just soft & grillmarked (this can be done up to 2 days ahead, anytime you have the grill going!).
  2. Let cool, then cut into large pieces (refrigerate if doing ahead of time).
  3. Bring a large pot of salted water to a boil & blanch the peas for no more than 30 seconds.
  4. Immediately remove with a slotted spoon or strainer & run under cold water.
  5. Boil pasta in the same water until just soft & drain.
  6. Rinse with cold water & let drain. In a large serving bowl, whisk the pesto, vinegar, & oil. Fold in grilled zucchini, peas, pasta, & scallions.
  7. Add salt & pepper to taste.
  8. Garnish with goat cheese & serve room temperature.


Tom’s Cucumber Salsa

Tom’s Cucumber Salad
Recipe type: Salad

From Farmer Mike’s Dad’s Kitchen
  • 2 cucumbers, seeds removed, coarsely chopped
  • 2 jalapeno peppers, seeds removed, finely chopped
  • ¼ c. onion or scallion whites, finely chopped
  • 3 Tbsp. cilantro, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp. olive oil
  • zest & juice of 1 lime
  • salt & pepper to taste

  1. Combine all ingredients & let stand in fridge for an hour to meld flavors.
  2. Serve with chips or on grilled chicken.
  3. Will keep for several days.
  4. Do not freeze.


Southwest Grated Beet Salad

Southwest Grated Beet Salad
Recipe type: Salad

  • 3 medium beets (or mix of beets & carrots), grated (about 5 cups)
  • Juice of 1 orange & ½ a lime
  • 2 Tbsp. cold-pressed sunflower or olive oil
  • ⅛ tsp. chipotle pepper powder (or substitute a pinch of cayenne)
  • salt to taste
  • 3 Tbsp. scallions or shallots, minced
  • 3 Tbsp. fresh cilantro, chopped
  • toasted pumpkin seeds for garnish

  1. Mix juice, olive oil, chipotle, salt, & scallions in a serving bowl. Toss in beets & garnish with cilantro & pumpkin seeds. Serves 4-6.