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.


Corn, Tomato and Basil Chowder

Corn, Tomato and Basil Chowder
Recipe type: Soup

Great way to use up some of the bounty of the garden for a fresh soup on a cooler day.
  • 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)

  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.


Tomato Goat Cheese Tart

This Tomato Goat Cheese Tart will melt in your mouth! Check out the recipe:

Tomato Goat Cheese Tart

  • 2 -3 large tomatoes, sliced ¼ inch thick
  • Kosher salt
  • 1 tablespoon olive oil, plus more for brushing the tomatoes
  • 1 roaster peppers, diced
  • 1 medium onion, peeled, halved, and then sliced about ⅛ inch thick
  • 2 tablespoons dry white wine
  • ½ teaspoon dried thyme
  • Salt and freshly ground pepper
  • 1 sheet frozen puff pastry defrosted overnight in the refrigerator
  • 4 ounces soft goat cheese, at room temperature
  • ½ cup shredded Parmesan cheese
  • 2 tablespoons fresh oregano, chopped

  1. Sprinkle the tomatoes with salt to help them release some of their juices. Let the tomatoes
  2. sit in a colander for around 30 minutes to drain.
  3. Heat oil in a large skillet over medium heat. Add the onions & peppers and sauté them briefly until they are evenly coated with oil. Cover the pan and reduce the heat to low. Let steam for about 10 minutes, stirring occasionally.
  4. Uncover the onions & peppers, add white wine, thyme, and a pinch of salt and pepper. Continue to cook until they are nicely browned and there is almost no moisture in the pan, about 10-20 minutes more.
  5. Preheat oven to 425 degrees. Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. With the tip of a sharp paring knife, lightly score a border ¾ inch from edges (being careful not to cut all the way through the puff pastry).
  6. Spread the goat cheese on the pastry sheet up to the scored border line. Sprinkle half of the grated Parmesan cheese over the goat cheese. Spread the onion & pepper mixture on top of the goat cheese and Parmesan, again staying within the scored border.
  7. Pat the tomato slices dry and lay them on top of the onions, overlapping as necessary. Brush the tomatoes lightly with olive oil and sprinkle with salt and pepper. Scatter the rest of the Parmesan over the tart.
  8. Bake for 20 to 25 minutes, until the pastry is golden brown.
  9. Sprinkle baked tart with the chopped oregano and serve.


Creamy Roasted Tomato Sauce over Spaghetti and Vegetables

Creamy Roasted Tomato Sauce over Spaghetti and Vegetables is a great meal for a date night or any night! If you like a little spice, try adding some hot red pepper flakes.

Creamy Roasted Tomato Sauce over Spaghetti and Vegetables

  • 2 pounds of tomatoes (2/3 of your bag)
  • Olive oil
  • 1 shallot, sliced thin
  • 1 head of broccoli, chopped into small pieces
  • 1 zucchini, chopped
  • 2 roaster peppers, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons all purpose flour
  • 1 cup white wine
  • 1¼ cups milk
  • ¼ cup heavy cream
  • ½ teaspoon salt
  • 1 pint sungolds
  • parmesan cheese, for garnish
  • 1 pound thick spaghetti

  1. Preheat oven to 425°F.
  2. Slice tomatoes in half, then place on a large baking sheet. Brush each one with olive oil, then sprinkle with salt.
  3. On another baking sheet, toss broccoli, zucchini and peppers with a little oil and salt. Put both sheets in the oven.
  4. Roast for 20-30 minutes, until the tomatoes are wilted and soft, and the veggies are tender.
  5. Remove from heat and allow to cool.
  6. In a large pan over medium heat, sauté the shallot in a splash of olive oil until translucent, about 5 minutes. Add in the garlic and cook for another 1-2 minutes.
  7. Sprinkle the flour over the shallots & garlic and stir everything together. The flour should form a pasted coating on the onions.
  8. Cook for 1 minute, then whisk in the white wine, milk, cream, and salt. Whisk any flour beads until they no longer remain and the sauce is thick and velvety. Turn heat to low and continue to cook, uncovered, for 15 minutes, stirring occasionally.
  9. Meanwhile, boil the pasta and cook to al dente. Strain the cooked pasta and place back into its pot and drizzle with ~1 tablespoon of olive oil. This will keep the pasta from sticking to itself.
  10. Once the cream sauce has thickened, pour it into a large blender along with the roasted tomatoes. Blend on high speed for 3-5 minutes until the tomatoes are well blended.
  11. Add the veggies to the pasta and pour the sauce over the pasta and stir to combine.
  12. Top with halved sungold tomatoes, then garnish with a healthy dose of parmesan!



Gazpacho can be eaten as a soup or drank as a hearty beverage. Perfect for a hot summer day!


  • 2.5 pounds ripe red tomatoes (about half your bag), cored and roughly cut into chunks
  • 1 red roaster pepper, roughly cut into chunks
  • ⅓ cup leek, finely chopped
  • 1 clove garlic
  • 2 teaspoons sherry vinegar, more to taste
  • Salt
  • ½ cup extra-virgin olive oil

  1. Combine tomatoes, pepper, leek and garlic in a blender. Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
  2. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
  3. Strain the mixture if you like, or leave as is if you like the texture. Chill until very cold, at least 6 hours or overnight.
  4. Adjust the seasonings with salt and vinegar to taste. If soup is very thick, stir in a few tablespoons ice water.


Pico de Gallo with Carrots and Sweet Peppers

Pico de Gallo with Carrots and Sweet Peppers
Recipe type: Salsa

Pico de gallo is a delicious type of salsa that can be added to fish tacos or burritos, or for dipping those chips into!
  • 3 cups tomatoes, chopped into ½” chunks (can include sungolds, cut in half)
  • 1 cippolini onion, finely chopped
  • 2 medium carrots, chopped into ½” chunks
  • 1 roaster pepper (red or yellow), sliced into ½” strips
  • 3 cloves garlic
  • juice from 2 limes
  • 2 tsp. Driftless Sunflower Oil (or olive oil)
  • 1 tsp. sugar (optional)
  • 1 tsp. salt
  • 1 or 2 jalapenos, de veined and seeded, finely chopped
  • 6 sprigs of cilantro, chopped

  1. Saute onion in the 1 Tbs. olive oil for 20 minutes until golden brown. Add the garlic saute for one minute more. Remove onion/garlic mixture to a bowl.
  2. Boil the carrots and peppers for 2 minutes. You want them to have a crunch so don’t overcook them. Rinse under cold water to stop the cooking process and cool them off.
  3. Combine the onion mixture , carrots, peppers, jalapeno, sunflower oil, lime juice, salt and sugar into a bowl and mix up. Let sit for 10 minutes to let flavors marry. Add cilantro before serving.


Organic 2-in-1 Heirloom Tomato & Fresh Mozzarella

 Organic 2-in-1 Heirloom Tomato & Fresh Mozzarella is a summertime classic… doubly delicious! Make it your favorite way today!

2-in-1 Heirloom Tomato & Fresh Mozzarella

This recipe was created by Dani Lind of Rooted Spoon Culinary
  • 1 lb. heirloom tomatoes (mixed colors are pretty), sliced thickly
  • ½ lb. fresh mozzarella (the kind in a salty brine), sliced/torn into bite sized pieces
  • Handful of fresh basil
  • 3 Tbsp. Driftless Sunflower Oil or olive oil
  • 1 Tbsp. balsamic vinegar
  • salt & pepper to taste
  • crusty bread, preferably a baguette

  1. Option #1: Caprese Salad: Alternate tomato slices, cheese slices, & basil leaves. Drizzle w/ oil & vinegar, sprinkle w/ salt & pepper & serve at room temperature w/ fresh bread
  2. Option #2: Panzanella Salad: Use day old bread cut into chunks (or cut fresh bread into chunks & let them dry out for an hour or so or lightly toast them) & combine with tomatoes & mozzarella cut into chunks, coarsely chopped basil, oil & vinegar, salt & pepper & allow to sit for about an hour at room temperature before serving.


Check out other great recipes from Driftless Organics.

Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.

Tomato Dill Pasta Salad

Tomato Dill Pasta Salad

  • 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

  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).


Grilled Tomato, Corn & Poblano Salsa

Grilled Tomato, Corn & Poblano Salsa

  • 3 large or 4 medium tomatoes, cut in half
  • 2 ears corn, un-shucked
  • 1 large or 2 medium poblano peppers
  • 1 onion, cut in quarters lengthwise through root (keep root intact to hold onion together)
  • 2 large cloves garlic
  • ½ bunch of cilantro, coarsely chopped
  • Juice of 2 limes
  • Salt to taste

  1. Heat grill & oil grates. Brush tomatoes & onions with oil. Place all vegetables directly on grill grates.
  2. Carefully turn each when starting to brown (the tomatoes, onions, & garlic will be quick) & remove into a bowl.
  3. Gently squeeze the tomatoes to remove some juice & seeds (or the salsa might be too runny).
  4. When the skin has blistered all over & blackened a bit remove to a bowl & cover to let steam.
  5. After 10 minutes, remove skin under running water (doesn’t hurt to wear gloves – they can burn your hands a bit when they’re spicy!) & pull out stem & seeds.
  6. When corn husks are blackened a bit, remove from grill & cool a bit before shucking & cutting the kernels off.
  7. Cut the root ends off the grilled onions & place in food processor with grilled tomatoes, garlic, prepared poblanos, cilantro, lime juice, & salt & pulse into chunky or smooth salsa, your choice.
  8. Stir in corn kernels, adjust seasoning as necessary, & serve. Freezes well.


Sweet Potato Bravas

Sweet Potato Bravas

  • 4 medium sweet potatoes
  • 4 Tbsp. Driftless Sunflower Oil or olive oil
  • Salt to taste
  • 3 cloves garlic, minced
  • 1 – 16 oz can of crushed tomatoes, preferably fire-roasted
  • ½ -1 tsp. cayenne pepper
  • 1 tsp. smoked Spanish paprika
  • toothpicks for serving

  1. Preheat oven to 400 degrees with a large rimmed baking sheet in it.
  2. Peel the sweet potatoes & cut into large bite-sized pieces. Toss with 3 Tbsp. oil & carefully spread onto the hot baking sheet in a single layer. Sprinkle with salt.
  3. Roast, carefully scraping/turning a couple of times, until golden & just starting to brown, about 15-20 minutes.
  4. Meanwhile, heat remaining oil in a small frying pan over medium heat.
  5. Sauté garlic for a minute until fragrant, then add crushed tomato sauce & cook for about 5 minutes, until thickened.
  6. Turn heat down and add the cayenne and smoked paprika. Adjust seasoning to taste.
  7. Place the sweet potatoes on a serving platter with the sauce poured over and serve warm, with toothpicks.