Organic Tomato Pepper Soup

This Organic Tomato Pepper Soup is perfect for those late summer nights. Need some of Driftless Organic’s famous Sunflower Oil? Check it out here and we can deliver it with your next CSA box!

 

Tomato Pepper Soup
Author: 
 

Ingredients
  • 3 Tbsp. Driftless Sunflower Oil
  • 1 medium onion, coarsely chopped
  • 1 Tbsp. fennel seed, crushed (optional)
  • 3 medium sweet red or orange peppers, coarsely chopped
  • 3-4 cloves garlic, minced
  • 6-8 medium tomatoes, paste type or other red, coarsely chopped
  • ¼ cup red wine
  • ½ cup coarsely chopped basil
  • ¼ c. cream, half & half, crème fraiche, or condensed milk (optional)
  • Salt & pepper to taste

Instructions
  1. Heat oil in a heavy bottomed stock pot & saute onion until translucent.
  2. Add fennel seed & peppers & sauté another few minutes.
  3. Add garlic & sauté until fragrant.
  4. Add tomatoes & their juice & wine, bring to a boil, reduce heat, cover & simmer for about 15-20 minutes, until vegetables are soft.
  5. Add basil, cook another minute & puree.
  6. Add cream, salt & pepper, return to simmer & serve (add a bit of water if it’s too thick).

 

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.

Roasted Carrots & Sweet Potatoes w/Sungolds & Sage

Roasted Carrots & Sweet Potatoes w/Sungolds & Sage
Author: 
 

Ingredients
  • 3 large carrots, cut into ½” half moons
  • 2 medium sweet potatoes, peeled & cut into ½“ pieces
  • 2 Tbsp. oil; Driftless Sunflower Oil recommended!
  • Salt & pepper to taste
  • ½ pint sungold tomatoes
  • 2 cloves garlic, thinly sliced
  • 2 sprigs fresh sage, leaves stacked, rolled, & cut into chiffonade

Instructions
  1. Pre-heat oven to 400 degrees.
  2. Toss carrots & sweet potatoes with oil, spread on a sheet pan, & season to taste with salt & pepper.
  3. Roast for 20-30 minutes, stirring once or twice, until just starting to brown.
  4. Stir in sungolds & garlic & roast for another 5 minutes.
  5. Stir in sage & serve.

 

Super Loaded Veggie Nachos

Super Loaded Veggie Nachos
Author: 
 

Ingredients
  • 16 oz. corn chips
  • 1½ cup grated Jack cheese
  • ½ cup chopped sweet peppers
  • ½ cup chopped onion
  • ½ cup sungold tomatoes, cut in half
  • ¼ cup chopped poblano peppers
  • 2 ears sweet corn, cut from cobs (optional)
  • ½ cup chopped tomatillos (optional)
  • ¼ c. chopped cilantro (optional)
  • ½ cup Roasted Tomatillo Dressing recipe (last week’s newsletter) OR sour cream

Instructions
  1. Pre-heat oven to 350 degrees.
  2. Pour chips into an 8½” x 11” baking pan.
  3. Top with cheese & veggies of choice & bake for about 15 minutes, until cheese is melted & veggies are soft & starting to brown.
  4. Top with cilantro & tomatillo dressing or sour cream & serve.

 

Poblano & Smoked Gouda Stuffed Delicata Squash

Poblano & Smoked Gouda Stuffed Delicata Squash
Author: 
 

Ingredients
  • 2 Delicata squash
  • 1 poblano pepper
  • 2 cloves garlic, unpeeled
  • Oil for pan & drizzling (we highly recommend Driftless Sunflower Oil!)
  • 1 Roma tomato
  • Salt & pepper to taste
  • ½ c. grated smoked gouda cheese
  • ¼ c. panko bread crumbs

Instructions
  1. Preheat oven to 375 degrees.
  2. Cut Delicata in half lengthwise & scoop out seeds.
  3. Place cut side down on an oiled baking sheet with unpeeled garlic cloves, whole poblano pepper & roast for 2-25 minutes, until squash is just tender.
  4. Cut Roma in quarters lengthwise, scoop out seeds with fingers, & drizzle with oil, salt, & pepper & place on pan with squash about 10 minutes through baking time.
  5. Remove pan from oven.
  6. Carefully scoop most of squash flesh out of the delicatas into a mixing bowl.
  7. Squeeze roasted garlic into squash pulp.
  8. Coarsely chop roasted tomato & add to squash pulp.
  9. Carefully pull skin off poblano, remove seeds & stem, & coarsely chop (might want to wear gloves for this in case it’s a spicy one!).
  10. Add about half of it to squash & taste before adding more (in case it’s a spicy one).
  11. Season to taste with salt & pepper & spoon pulp back into squash shells.
  12. Top with bread crumbs & grated gouda & put back into oven for 10 minutes, until cheese is melted & panko is browned.

 

Roasted Tomato and Corn Salsa

Roasted Tomato and Corn Salsa
Author: 
 

Ingredients
  • 2 ears corn, shucked
  • 1 onion, quartered lengthwise
  • 2 – 3 cloves of garlic, unpeeled
  • 1-2 banana peppers, left whole (or all 3 if you want it super spicy)
  • 4-5 roma &/or red slicers tomatoes, left whole
  • 1 bunch of cilantro, chopped
  • Juice of a lime or two
  • Salt to taste

Instructions
  1. Heat a grill. When hot, oil grates well & place onions, garlic,
  2. & peppers directly on grates.
  3. After a minute or two (be careful – you want a bit of char, but not total scorching), turn all of the above & add romas.
  4. After another minute, turn anything that’s getting browned & carefully turn the tomatoes, removing them before they fall apart.
  5. With a spatula, remove all ingredients to a heatproof bowl & let them sit until cooled a bit.
  6. Stem & de-seed the peppers (you might want to wear gloves), core the
  7. tomatoes, & pull skins off garlic.
  8. Throw it all in your food processor with the cilantro, lime juice, & salt & pulse to desired consistency.
  9. Cut corn kernels from cob with a sharp knife & stir in to salsa.
  10. Season to taste with salt.

 

Chicken in Chili Verde

Chicken in Chili Verde
Author: 
Recipe type: Entree
Cuisine: Mexican
 

Ingredients
  • 1 pound boneless chicken thighs or breasts
  • 1 Tbsp. oil (preferably Driftless Sunflower Oil)
  • ½ medium white onion, diced
  • 1 tsp. coriander seeds
  • 4 cloves garlic, minced
  • 1-2 jalapeno or banana peppers (or one of each), chopped (remove seeds for less heat)
  • All of the tomatillos in your box, husked and coarsely chopped
  • ½ cup chicken stock
  • juice and zest of 2 limes
  • ¼ c. cilantro, chopped
  • salt & pepper to taste

Instructions
  1. Rinse chicken, pat dry with a paper towel, & season with salt & pepper. Set aside.
  2. In a medium/large sauté pan, heat oil. Add onion & coriander seeds & sauté for a minute or two.
  3. Add garlic & peppers & sauté for another minute.
  4. Add tomatillos & sauté for another couple minutes.
  5. Add chicken stock, lime juice, & zest & cook for a couple minutes.
  6. Puree with an immersion blender or in a food processor or blender & return to the pan.
  7. Bring to a boil & add chicken thighs.
  8. Reduce to medium heat & maintain a simmer uncovered for 25-30 minutes, until chicken is tender & juice runs clear when pierced with a knife in the center.
  9. Season with salt & pepper to taste & sprinkle with cilantro.
  10. Serve with sour cream, rice, roasted vegetables, & tortillas.

 

Organic Asian Peanut Noodle Salad

Our Organic Asian Peanut Noodle Salad is so versatile, allowing you to incorporate all sorts of different yummy vegetables. We love to add lots of broccoli!

Asian Peanut Noodle Salad
Author: 
Recipe type: Salad
Cuisine: Asian
 

This recipe was created by Dani Lind of Rooted Spoon Culinary
Ingredients
  • 1 lb. flat rice noodles (or fettucini noodles)
  • ⅓ c. chunky peanut butter
  • ½ c. coconut milk
  • ¼ c. chopped tomato
  • 3 Tbsp. fish sauce or tamari
  • 2 minced whole scallions
  • 1 Tbsp. minced fresh garlic
  • 1 Tbsp. minced fresh ginger
  • 1 minced jalapeno pepper OR 1-3 tsp. hot sauce, to taste
  • 1 Tbsp. sugar/honey
  • Juice & zest from 1 lime
  • 4-6 cups vegetables cut into bite sized pieces, blanched appropriately & ice bath cooled*
  • ¼ c. basil chiffonade &/or chopped cilantro (garnish)
  • 3 Tbsp. chopped peanuts (garnish)

Instructions
  1. Boil noodles according to package’s directions, run under cold water & drain.
  2. Bring a large pot of salted water to a boil.
  3. Combine sauce ingredients peanut butter through lime in a heavy bottomed sauce pan & slowly bring to a simmer uncovered, stirring frequently.
  4. Simmer for about 5 minutes & remove from heat.
  5. Meanwhile, blanch vegetables of choice in separate batches with like vegetables until au dente & immediately cool in an ice water bath (broccoli, cauliflower, & fennel bulb/stems – 2-3 minutes; bok choi stems, chard stems, summer squash, & peas – 1-2 minutes; bok choi or chard leaves – 30 seconds).
  6. Drain vegetables & toss with noodles & slightly cooled peanut sauce.
  7. Garnish with herbs & peanuts & serve warm or at room temperature.

 

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.

Roasted Tomato Pasta/Pizza Sauce

Roasted Tomato Pasta/Pizza Sauce
Author: 
Recipe type: Sauce
 

Ingredients
  • 6-8 tomatoes, preferably romas
  • 3 Tbsp. Driftless sunflower oil or olive oil
  • 1 onion, chopped
  • 1 tsp. fennel seeds
  • 3 cloves garlic, minced
  • ½ – 1 hot banana pepper, seeds removed, minced
  • Fresh/dried herbs to taste: rosemary, oregano, thyme, etc.
  • Pinch of sugar (optional)
  • Salt & pepper to taste

Instructions
  1. Preheat oven to 400 degrees. Cut tomatoes in half lengthwise & use your fingers to scoop out seeds & liquid.
  2. Place tomatoes cut side up on a cookie sheet, drizzle with a bit of oil, salt, & pepper & roast for 30-40 minutes, until tops are starting to brown (if you have a convection oven, it will speed this process up a bit).
  3. Let cool a bit & puree in a food processor.
  4. Meanwhile, heat remaining oil in a heavy bottomed pan & sauté onions until translucent. Add fennel seeds, garlic, & banana peppers & stir for a couple minutes.
  5. Add herbs of choice, pureed tomatoes, sugar, & more salt & pepper to taste.
  6. Simmer until sauce reaches your desired consistency – it may be ready for pasta at this point but you may want to simmer it for a while for a drier pizza sauce.
  7. Makes about 3 cups.

 

Broccoli & Roasted Pepper Salad with Tomato Vinaigrette

Broccoli & Roasted Pepper Salad with Tomato Vinaigrette
Author: 
Recipe type: Salad
Serves: 4-6
 

Ingredients
  • Dressing:
  • 1 clove garlic, minced
  • 1 shallot, finely diced
  • 2 Tbsp. red wine vinegar
  • 2 tsp. balsamic vinegar
  • Salt & pepper to taste
  • 4-6 Tbsp. Driftless sunflower oil or olive oil
  • 3 Roma tomatoes or ½ cup cherry tomatoes, neatly diced
  • Salad:
  • 3 red bullhorn peppers, roasted, peeled, de-stemmed & seeded, & cut into
  • ½” squares
  • 1 ½ lb. broccoli with stems
  • 1 Tbsp. parsley or sage, chopped
  • ½ cup feta cheese, crumbled
  • Salt & pepper to taste

Instructions
  1. For the dressing: In a small bowl, combine the garlic, shallot, vinegars, salt, & pepper. Let stand 15 minutes, then whisk in the oil & add the tomatoes.
  2. Taste & adjust seasonings if needed. Set aside (you probably won’t use it all in the salad – save excess for a green salad!).
  3. Separate the broccoli into small florets. Peel & dice the stems.
  4. Blanch the florets & stems in boiling salted water until just tender (about 2-3 minutes) & drain in a colander.
  5. In a large bowl, combine roasted peppers, broccoli, herbs, feta & a bit of the dressing. Taste & add more dressing, salt, & pepper as needed.
  6. Serve warm or at room temperature.

 

Organic Tomato Gratin with Garlic and Parmesan

This Organic Tomato Gratin with Garlic and Parmesan recipe is a crowd pleaser! Makes a fabulous appetizer or dinner!

 

Tomato Gratin with Garlic & Parmesan
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

 

This recipe was created by Dani Lind of Rooted Spoon Culinary
Ingredients
  • 4 large or 6-8 small firm but ripe tomatoes, cut in half
  • Salt & pepper taste
  • 2 Tbsp. fresh or 2 tsp. dried basil, oregano, &/or marjoram
  • 3 cloves garlic, minced
  • ¼ c. grated Parmesan
  • ½ c. bread crumbs
  • 3 Tbsp. Drfitless sunflower oil or olive oil

Instructions
  1. Preheat oven to 400 degrees & lightly oil a baking dish that will fit all the tomato halves in one layer.
  2. Gently scoop out some of the tomato seeds & squeeze out a bit of the juice from each tomato.
  3. Place cut side up in the pan & sprinkle with salt, pepper, & herbs. In a small bowl, mix garlic, Parmesan, & bread crumbs, adding a bit of salt & pepper if you wish.
  4. Carefully top each tomato with a bit of this mixture, then drizzle the oil over the top. Bake for 20-30 minutes, until tomatoes are bubbly & tops are starting to brown.

 

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.