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.

 

Curried Carrot, Sweet Potato & Ginger Soup

 

Curried Carrot, Sweet Potato & Ginger Soup
Author: 
Recipe type: Soup
 

Ingredients
  • 2 teaspoons Driftless Organics Sunflower Oil
  • 2 teaspoons cumin
  • ½ cup chopped red shallots
  • 3 cups sweet potato, cut into ½” cubes
  • 1½ cups carrots, sliced into ¼” discs
  • 2 tablespoon grated ginger
  • 4 teaspoons curry powder
  • 1½ cups chicken or vegetable broth
  • 1 can coconut milk
  • ½ teaspoon salt
  • ** for a spicier soup, add harissa, sriracha or cayenne powder **

Instructions
  1. Heat oil in a large saucepan over medium-high heat.
  2. Add shallots; saute 3 minutes or until tender.
  3. Add potato, carrots, ginger, and curry; cook 2 minutes.
  4. Add broth; bring to a boil.
  5. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.
  6. Pour half of soup in a food processor or blender; pulse until smooth.
  7. Repeat procedure with remaining soup. Or better yet – if you have an immersion blender – just use that to puree until soup is the desired consistency.

 

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).

 

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.

 

Sambal Matah

Sambal Matah is a spicy lemongrass and shallot relish recipe from Bali. Serve on fish, chicken or mix with rice and top with your favorite curry recipe!

Sambal Matah
 

Ingredients
  • 2 shallots, finely chopped
  • 2 chillies or 1 jalapeno, finely chopped
  • 4 lemongrass pieces, finely chop the white piece close to the peeled root
  • ½ tsp shrimp paste
  • 4 tbsp sunflower oil or vegetable oil
  • a squeeze of lime juice
  • salt to taste

Instructions
  1. Mix all of the ingredients together well and let sit for at least 10 minutes to let the flavors meld.
  2. Keeps well in the fridge for up to a week.

 

Tomato Dill Pasta Salad

Tomato Dill Pasta Salad
Author: 
 

Ingredients
  • 3½ c. diced ripe tomatoes (about 1½ lbs.)
  • 2 tbsp. minced parsley
  • 1½ tsp. flowering dill
  • 2 tsp. finely minced shallot
  • 1 clove garlic, minced
  • 2 tbsp. olive oil
  • ½ bell pepper, thinly sliced
  • Salt and pepper to taste
  • 8 oz. thin pasta noodles (such as linguine, angel hair or spaghetti), cooked

Instructions
  1. In medium bowl, combine tomatoes, parsley, dill, shallot and garlic.
  2. Gradually stir in olive oil.
  3. For best flavor, let sauce sit at room temperature for 30 minutes to 1 hour.
  4. When ready to serve, add salt and pepper; toss with hot cooked pasta.
  5. Makes 2 to 4 servings (about 3½ cups sauce).

 

Salsa Verde

Salsa Verde
Author: 
 

Ingredients
  • 1 Lb. Tomatillos (what’s in your box) hull & stem removed
  • 1 medium shallot, quartered
  • 2-3 cloves garlic
  • 2 jalapeno, stems removed (removed seeds for less heat)
  • ¼ c. cilantro, coarsely chopped
  • 1 Tbsp salt

Instructions
  1. Place tomatillos (in single layer, stem side down), shallots, & peppers in baking dish.
  2. Roast at 450 degrees for 6-8 minutes, turning veggies once, until tomatillos are softened & slightly charred.
  3. Put all ingredients in a food processor or blender & process until smooth. Store in refrigerator for up to a week or freeze.
  4. You could also try grilling the tomatillos and jalapenos for a more smoky salsa.

 

Orange Glazed Golden Beets & Carrots w/Bacon

Orange Glazed Golden Beets & Carrots w/Bacon
Author: 
 

Ingredients
  • 3 Tbsp. olive or sunflower oil
  • 3 medium gold beets, cut into 8 wedges each
  • 4 medium carrots, cut into similar sized pieces
  • 1 large shallot, minced
  • 3 slices bacon, cut into ¼” strips crosswise
  • Salt & pepper to taste
  • ¼ c. golden raisins, coarsely chopped
  • ¼ c. orange juice

Instructions
  1. Heat oil in a large skillet (well-seasoned cast iron or nonstick) over medium heat & stir in beets, carrots, shallots, bacon, salt & pepper.
  2. Mostly cover with a lid (leave it open an inch or so) & cook for 7-8 minutes, stirring once or twice, until vegetables start to brown.
  3. Uncover & add raisins & orange juice. Turn the heat down a bit & cook uncovered, stirring every couple minutes, for another 12-14 minutes, until liquid has turned to a glaze & vegetables are nicely caramelized. Serve immediately.

 

Roasted Vegetables with Shallots & Apple Cider Reduction

Roasted Vegetables with Shallots & Apple Cider Reduction
Author: 
Serves: 5-6
 

Ingredients
  • 1 quart pure apple cider
  • 6 cups mixed root vegetables of choice (parsnips, turnips, sweet potatoes, rutabaga, celeriac, carrots, etc.) cut into uniform sizes/shapes of choice – long strips, wedges, cubes, etc.
  • 3 Tbsp. olive/sunflower oil
  • Salt & pepper to taste
  • 1 Tbsp. fresh or 1 tsp. dried thyme
  • ½ c. shallots, diced

Instructions
  1. Preheat oven to 400 degrees.
  2. Bring apple cider to a boil in a heavy bottomed pan over medium-high heat. Lower heat to maintain a rapid simmer & cook until reduced to about ¼ the original volume, stirring occasionally (should take 20-30 minutes – be careful not to take it too far & burn it). Keep warm.
  3. Meanwhile, toss prepared vegetables in oil to coat & spread in a single layer onto a rimmed baking sheet.
  4. Roast, turning occasionally, until just starting to brown but still au dente, about 20-30 minutes (if you have convection, use it – but lower cooking times).
  5. Remove from oven & sprinkle with salt & pepper & thyme, stir in shallots, & roast for another 10-15 minutes, until veggies are getting softer & golden browned.
  6. Toss with apple cider reduction & serve.

 

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.