Winter Wild Rice Soup

Winter Wild Rice Soup
Recipe type: Soup

A great warm and hearty meal when there is a blizzard howling outside.
  • 1 Tbsp Driftless Organics Sunflower Oil
  • 1 small-medium onion, diced
  • 1-2 celery ribs ,diced
  • 4 garlic cloves, crushed and then chopped
  • 6 c. vegetable or chicken stock
  • 1-2 sweet potatoes, diced (about 1 c.)
  • 2 carrots, diced
  • 1 c. mushrooms, sliced
  • 1 c. wild rice
  • 1 bay leaf
  • 1 ½ Tbsp Old Bay Seasoning (you can make your own!)
  • 3 Tbsp Butter
  • ¼ c. flour
  • 1 ½ c. milk
  • 1-2 Handfuls of Kale OR Spinach, coarsely chopped
  • Salt and Pepper, to taste
  • *Optional: add diced OR shredded cooked chicken

  1. Let oil heat up in a dutch oven. Add onions and celery, saute until translucent, about 3-5 minutes.
  2. Now add garlic, saute until fragrant, about 1-2 minutes.
  3. Add stock, sweet potatoes, carrots, mushrooms, wild rice, bay leaf & Old Bay Seasoning. Stir to combine. Continue cooking until the soup reaches a simmer.
  4. Reduce heat to medium-low, cover and simmer for 45 minutes, or until rice is tender, stirring occasionally.
  5. Take a small saucepan and melt the butter. Whisk in flour and let cook for about 1 minute. Slowly, whisk in milk, until combined. Continue cooking, stirring OFTEN, until the mixture nearly comes to a simmer and has thickened.
  6. When your veggies and rice are tender, Add the cream sauce and kale/spinach.
  7. Stir until combined.
  8. Taste and season with salt, pepper or more old bay seasoning. Serve warm.


Salad Pizza

Salad Pizza
Recipe type: Pizza
Cuisine: Italian

A fresh take on pizza – sooooooooo yummy!
  • 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.

  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.


Pea Tendril, Spinach & Asparagus Salad with Lemon Vinaigrette

This Pea Tendril, Spinach and Asparagus salad will awaken your mouth to the wonders of the summer produce yet to come.

Pea Tendril, Spinach & Asparagus Salad with Lemon Vinaigrette

Welcome summer with this yummy salad that will refresh your taste buds.
  • 1 bunch of pea tendrils, roughly chopped with lower stems removed
  • Your bag of spinach, washed and roughly chopped
  • Your bunch of asparagus
  • 1-2 Scallions
  • Your bunch of Radishes
  • 4 oz feta, finely chopped
  • Dressing
  • ½ teaspoon of lemon zest
  • 2 tsp honey
  • 2 Tbsp dijon mustard
  • liberal grinding of sea salt
  • ¼ cup lemon juice
  • ¼ cup Driftless Sunflower Oil (or olive oil)
  • Ground black pepper

  1. First off, roast the asparagus and radishes: Preheat oven to 400 degrees, cut asparagus in half.
  2. Remove greens from radishes and cut into circles about ¼” thick.
  3. Place all on a cookie sheet and drizzle with a couple tablespoons of olive oil and make sure all it is coated well.
  4. Give a liberal grinding of salt and pepper.
  5. Roast for 8-10 minutes.
  6. Remove from oven and allow to cool.
  7. Dressing: Whisk together lemon zest, honey, dijon mustard and salt.
  8. Add the lemon juice and whisk together again.
  9. While continuing to whisk, add in the olive oil slowly.
  10. Season with black pepper and more salt, if needed.
  11. Salad: Divide the pea tendrils and spinach between 4 plates.
  12. Top with asparagus, radishes and feta crumbles.
  13. Drizzle dressing over the top.


Nettle Omelette

This Nettle Omelette Recipe makes an amazing breakfast for two! Don’t have nettles? You can sub out spinach.

Nettle Omelette

  • 3 packed cups trimmed and washed nettle leaves (see notes above about the necessary precautions for handling fresh nettles)
  • ½ your bunch spring onion, chopped
  • 3 Tbsp olive oil or Driftless Organics sunflower oil
  • ¼ cup grated organic Parmesan
  • 4 eggs
  • Salt & black pepper
  • Butter

  1. Heat oil in a pan over medium heat. Add nettle leaves and a pinch or two of salt. Use tongs to toss nettles in the oil. Cover the pan, turn the flame to low and continue to cook nettles for a few minutes until the leaves are wilted and tender.
  2. Roughly chop the nettles once they are cool enough to handle.
  3. Set a small to medium cast iron pan over medium heat to preheat. In the meantime, whisk eggs vigorously in a mixing bowl with a pinch of salt, a few grinds of black pepper, and a tiny splash of tap water.
  4. Place ½ tablespoon butter in the hot pan. Swirl it around to coat all sides and add the whisked eggs. Tilt the pan so the eggs evenly coat the bottom of the pan. Once the eggs start to form bubbles throughout cover and cook for another 3-5 minutes until the top is almost cooked.
  5. Add the nettles, onions and cheese. Slide the omelette from the pan onto a plate, letting it fold onto itself.
  6. Serve immediately and enjoy!


Roasted Beet & Spinach Salad with Goat Cheese, Pepitas, & Lime- Cilantro Vinaigrette

Roasted Beet & Spinach Salad with Goat Cheese, Pepitas, & Lime- Cilantro Vinaigrette
Recipe type: Salad
Serves: 4-6

  • 4-5 beets, greens removed 1” from bulb & tails trimmed
  • Zest & juice of 1 lime
  • 1 tsp. honey
  • Salt & pepper to taste
  • 2 scallions, minced, green parts reserved & sliced
  • 2 Tbsp. cilantro, chopped
  • ¼ cup sunflower oil
  • 1 bag of spinach, washed & spun dry
  • 2 oz. soft goat cheese, crumbled
  • ¼ c. pepitas (pumpkin seeds), toasted

  1. Heat oven to 400 degrees.
  2. Wrap each beet tightly with tinfoil & roast for about 45 minutes, until knife just inserts easily.
  3. Let cool a bit, remove peel, & slice.
  4. In a small bowl, whisk together lime zest/juice, honey, & salt until dissolved.
  5. Whisk in minced scallions & cilantro.
  6. Slowly whisk in oil to emulsify.
  7. Toss a bit of the dressing with the spinach in a serving bowl, top with the beets & drizzle with more dressing.
  8. Garnish with goat cheese & pepitas & serve.


Spinach, Beet & Fennel Salad

Spinach, Beet & Fennel Salad
Recipe type: Salad
Serves: 4-6

  • 2 medium beets, grated
  • 2 medium carrots, grated
  • 1 fennel bulb, cored & very thinly sliced
  • ½ cup red onion, very thinly sliced
  • ¼ c. craisins (dried cranberries)
  • Juice & zest of 1 large orange
  • 1 clove garlic, minced
  • ¼ tsp. chipotle powder or chili powder
  • Salt & pepper to taste
  • 3 Tbsp. Driftless Organics sunflower oil (or olive oil)
  • 2 cups spinach, washed & spun dry
  • Fennel greens for garnish

  1. Combine orange juice, zest, garlic, chipotle/chili powder, salt, & pepper in a medium bowl. Whisk in oil until emulsified.
  2. Stir in beets, carrots, fennel, onion, & craisins.
  3. Serve on a bed of spinach & garnish with fennel greens if you wish.


Lots of Greens & Sweet Potato Soup

Lots of Greens & Sweet Potato Soup
Recipe type: Soup

  • 1 large onion, chopped
  • 2 Tbsp. butter or sunflower oil
  • 3 Tbsp. fresh ginger, minced
  • 3-4 cloves garlic, minced
  • 1 tsp. ground coriander
  • Dash of salt & pepper
  • 2 cups vegetable or chicken stock
  • 2 cups chopped tomatoes
  • 2 small or 1 large sweet potato, peeled, quartered lengthwise, & thinly sliced
  • 4 cups lightly packed greens, washed & coarsely chopped (spinach, turnip/radish greens, pea vine, chard, kale, etc.)
  • Splash of fresh lemon juice or rice vinegar
  • 2 Tbsp. miso, dissolved in some broth (optional)
  • ½ tsp. smoked paprika (optional)

  1. In a large, heavy bottomed soup pan, sauté onion in butter or oil until translucent.
  2. Add ginger, garlic, coriander, salt & pepper & sauté for another few minutes.
  3. Add stock & sweet potatoes, bring to a boil, reduce heat & simmer until sweet potatoes are soft (about 15 minutes).
  4. Add greens & simmer for another 5 minutes or so.
  5. Add remaining ingredients, turn off heat, & serve.


Lebanese Salad & Green Bean Salad

Lebanese Salad & Green Bean Salad
Cuisine: Lebanese

  • 4 c. spinach, whole leaves & stem
  • 1 c. green beans, cut or snapped in half
  • ½ medium onion, finely sliced
  • ⅓ c. plain yogurt
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. fresh mint, chopped (reserve a few whole leaves for garnish)
  • ½ c. walnuts, coarsely chopped & toasted
  • ½ c. red bell peppers, very thinly sliced

  1. Steam spinach for a minute or two, until just wilted.
  2. Run under cold water to cool & drain. Arrange it on a serving platter.
  3. Steam green beans for a couple of minutes, cool, drain, & place on top of wilted spinach. Arrange onion & red pepper slices on top of beans.
  4. Mix yogurt, lemon juice & mint together in a small bowl & drizzle over salad.
  5. Top with walnuts & extra mint leaves for garnish.
  6. Add toasted pita wedges for a complete meal!


Greens, Beans & Carmelized Onions

Greens, Beans & Carmelized Onions
Recipe type: Side Dish
Cuisine: Arabic

(altered from Claudia Roden’s ‘Arabesque”)
  • 1 large red onion, sliced
  • ⅓ c. Driftless sunflower oil or olive oil
  • 3 cloves garlic, minced
  • ½ pound fresh greens (arugula, spinach, chard or beet greens (with stems removed), etc.), coarsely chopped
  • salt & pepper to taste
  • 14 oz. can of black eyed peas or garbanzo beans
  • juice of ¼ lemon

  1. Saute the onion in 2 Tbsp. of the oil over medium heat, stirring often, until caramelized (about 20 minutes or so).
  2. In a large saucepan, heat garlic in 2 Tbsp. oil.
  3. Immediately add the greens, put on the lid, & cook for a minute or two until the greens are wilted. Add salt & pepper.
  4. Stir in the beans & caramelized onions. Add the lemon juice & cook another minute. Add 2 more Tbsp. oil serve or cool & serve cold.


Moroccan Spinach and Lentils side dish

Moroccan Spinach and Lentils side dish

Adapted from Café Morocco by Anissa Helou
  • ¾ c. green lentils
  • ½ lb spinach
  • 1 bunch cilantro – minced
  • 1 small onion (or your green onions) – thinly sliced
  • ¼ c. olive oil
  • 1 ½ t. cumin
  • 1 t. paprika
  • Sea salt & black pepper to taste
  • Juice of 1 lemon – or to taste

  1. Put lentils in a large saucepan and cover with 2½ cups of water. Bring to a boil, reduce heat to medium high and cook covered for 15 mins. Stir in spinach, cilantro and onion. Cover again and cook until spinach has wilted. Stir in olive oil, cumin, paprika and black pepper. Continue to cook covered until lentils are tender and the dish is saucy. Be sure the dish doesn’t dry out, add water if necessary, or boil uncovered if too watery. Finish with lemon juice and salt to taste.