Chiles Rellenos

Chiles Rellenos
Author: 
Recipe type: Main Dish
Cuisine: Mexican
 

Ingredients
  • 4-5 poblano peppers
  • 1 small cippolini onion, thinly sliced
  • 4 oz. Monterey jack or queso blanco cheese, cut into long sticks
  • sauce:
  • 5 roma tomatoes
  • 1 medium onion
  • 4 cloves garlic
  • 1 jalapeno, seeds removed (optional)
  • 1 tsp. marjoram
  • ⅛ tsp. ground cloves
  • pinch of sugar & salt
  • 2 Tbsp. oil
  • 1 c. chicken broth
  • optional, if you want chiles breaded & fried:
  • 4 eggs, separated
  • 1 c. flour
  • oil for frying

Instructions
  1. Roast poblanos, either over gas burners or in the broiler, turning, until skin is blistered & blackened all over.
  2. Place in a bowl with a lid & set aside for 10 minutes to steam and cool.
  3. Remove blackened skin under cool running water.
  4. Make a slit down half of each chile, starting at the stem end.
  5. Carefully remove seeds (you may want to wear gloves to prevent chile-burn) & stuff each pepper with ¼ of the cheese & sliced onions.
  6. You can close the opening with a toothpick if you wish.
  7. Meanwhile, make the sauce
  8. Combine all ingredients except the oil and broth in a blender & blend until smooth.
  9. Heat oil in a medium skillet & add sauce.
  10. Simmer over medium heat for about 10 minutes, stirring occasionally.
  11. Add broth & simmer for another 10 minutes or so.
  12. At this point you can leave chiles as is & simmer them in the sauce until cheese is melted (a healthier alternative), or you can bread and deep fry them (even more delicious & authentic):
  13. Beat egg whites until stiff.
  14. Fold in yolks and a pinch of salt.
  15. Roll each chile in a pan with the flour until coated.
  16. Tap off excess flour.
  17. Dip into the egg mixture. Heat ¼” of oil to 365 degrees.
  18. Slide each chile into hot oil & fry until golden brown, then carefully flip to fry other side. Drain on paper towels, then simmer in sauce for 5 minutes & serve with warmed corn tortillas.

 

Roasted Salsa on the Grill

Roasted Salsa on the Grill
Author: 
Recipe type: Salsa
 

Ingredients
  • 1 onion, quartered
  • 2 or 3 cloves of garlic, left whole
  • 1 or two jalapeno peppers, left whole
  • 4-5 roma tomatoes, left whole
  • ½ a bunch of cilantro, chopped
  • juice of a lime or two
  • salt to taste
  • one ear roasted corn

Instructions
  1. On a hot grill, place onions, garlic,& jalapeno(s).
  2. After a minute or two (check for scorching – you want a bit of blackness, but not total charing), turn all of the above & add romas.
  3. After another minute, turn anything that’s getting black & carefully turn the tomatoes.
  4. With a spatula, remove all ingredients to a heatproof bowl & let them sit until cooled a bit.
  5. Stem & de-seed the jalapeno(s) (you might want to wear gloves) & throw it all in your food processor with the cilantro, lime juice, & salt.
  6. Pulse to desired consistency.
  7. Stir in corn if desired.
  8. Over the summer, make this often as it freezes super well.

 

Organic Creamy Fresh Tomato Basil Soup

Organic Creamy Fresh Tomato Basil Soup is one of our favorites! We know that you’ll love it too.

 

Creamy Fresh Tomato Basil Soup
Author: 
Recipe type: Soup
Serves: 5
 

This recipe was created by Dani Lind of Rooted Spoon Culinary
Ingredients
  • 8-10 medium tomatoes, paste type or other red, quartered
  • 1 medium onion, coarsely chopped
  • 1 Tbsp. fennel seed, crushed (optional)
  • 3-4 cloves garlic, minced
  • 3 Tbsp. Driftless Sunflower oil
  • 3+ Tbsp. cream, half & half, or condensed milk
  • splash of red wine or balsamic vinegar (optional)
  • 20+ large basil leaves, rolled like a cigar & thinly sliced

Instructions
  1. Saute onion in oil on medium heat until translucent.
  2. Add fennel seed & garlic & saute another minute or two, stirring often.
  3. Add tomatoes, cover, & simmer for about 20 minutes.
  4. When tomatoes have broken down, add cream, salt, pepper, wine/vinegar & puree with immersion blender or in food processor until smooth.
  5. Return to stove, add basil leaves, bring back to simmer, & serve.
  6. Serve with French or foccacia bread.

 

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.

 

Indian Turnips with Cumin

Indian Turnips with Cumin
Author: 
Recipe type: Side Dish
Cuisine: Indian
Serves: 4
 

Ingredients
  • 5-6 medium turnips
  • 2 Tbsp. chickpea (“gram”) flour (can be found at food co-ops or Indian grocery stores).
  • 1 12 oz. can chopped tomatoes, with juice.
  • 2 Tbsp. Driftless Sunflower oil
  • ½ tsp. cumin seeds
  • 2 – 3 hot, dried whole red chilies OR 1 tsp. crushed red pepper
  • ⅛ tsp. ground tumeric
  • ¾ tsp. salt

Instructions
  1. Peel turnips & quarter lengthwise.
  2. Put chickpea flour in a bowl.
  3. Slowly add 2 Tbsp water & mix until smooth.
  4. Add tomatoes & ¼ c. water.
  5. Put oil into medium sized pan over medium-high heat.
  6. Put in cumin seeds, stir, then add chilies.
  7. Add turnips & tumeric.
  8. Stir for a minute & add ½ c. water, chickpea-tomato paste, & salt.
  9. Bring to boil, cover, & simmer on low heat until turnips are tender, about 20 minutes.

 

Southwestern Skillet

Southwestern Skillet
Author: 
Recipe type: Breakfast
 

Ingredients
  • 1 large onion, halved & thickly sliced into wedges
  • 1 lb. small/medium potatoes, halved & cut into ½ inch slices
  • 2 sweet peppers, diced into big chunks
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, seeded (or unseeded if you like a lot of spice)
  • 3-4 medium roma tomatoes, chopped
  • 1 cup frozen or fresh corn (optional)
  • 1 can black beans, drained
  • 1 tsp. each coriander & cumin seed (preferably whole but ground is ok)
  • 1 Tbsp Driftless Sunflower oil
  • ¼ c. fresh cilantro, chopped
  • ¼ c. shredded cheddar or jack cheese (optional)
  • salt & pepper to taste

Instructions
  1. Saute spices, potatoes, & onions in oil in a large skillet for a few minutes.
  2. Add peppers, garlic, jalapenos, tomatoes, & corn (if using).
  3. After another few minutes add black beans, salt & pepper.
  4. Continue, stirring, on medium-high heat until potatoes are tender
  5. Add another couple chopped tomatoes if it startes to burn.
  6. Top with cilantro & cheese & serve.

 

Greek Salad

Greek Salad
Author: 
Recipe type: Salad
Cuisine: Greek
 

Ingredients
  • 2 large tomatoes, cut into big chunks
  • 1 small red onion, halved & sliced thin
  • 1 cucumber, quartered the long way & cut into big chunks
  • 2 small bell peppers (green &/or red), cut into big chunks
  • 3 Tbsp. Driftless Sunflower oil or olive oil
  • 2 Tbsp. red wine vinegar
  • fresh or dried oregano to taste
  • salt & pepper to taste
  • ¾ c. kalamata olives
  • 4 oz. feta chese, broken into big chunks

Instructions
  1. Combine all ingredients in large bowl except the olives & feta
  2. Top with olives & feta.

 

Organic Chunky Pasta Sauce with Kale and Bell Peppers

 Organic Chunky Pasta Sauce with Kale and Bell Peppers is a great addition to:

  • Pizza
  • Pasta
  • Soups & Stews
  • Cassaroles
Chunky Pasta Sauce with Kale & Bell Peppers
Author: 
Recipe type: Sauce
 

This recipe was created by Dani Lind of Rooted Spoon Culinary
Ingredients
  • 3 Tbsp. Driftless Sunflower oil or olive oil
  • 1 large onion, chopped
  • 5 cloves garlic, minced
  • 8-10 roma tomates, cored & chopped
  • ½ to 1 bunch kale, stemmed & chopped
  • 1 large bell or 3 frying peppers, diced
  • Fresh or dried herbs, such as oregano, rosemary, sage, and/or basil
  • Splash of red wine or balsamic vinegar (optional)
  • 1 tsp hot red pepper flakes (optional)
  • 1 tsp fennel seeds (optional)
  • salt & pepper to taste

Instructions
  1. Sauté hot pepper flakes, fennel seed, & onions in oil over medium high heat
  2. Add garlic & chopped peppers, stirring for another couple of minutes.
  3. Add a splash of wine/vinegar & desired herbs,then roma tomatoes.
  4. Simmer until tomatoes cook down (about 15-20 minutes)
  5. Add chopped green kale & simmer for another few minutes.
  6. Add salt & pepper.
  7. Pour over noodles & top with parmesan cheese.
  8. Freezes fantastically.

 

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.

Pico de Gallo

Pico de Gallo
Author: 
Recipe type: Dip
 

fresh tomato salsa
Ingredients
  • 2 medium slicer tomatoes or 4 paste tomatoes, diced
  • 1 small onion, coarsely chopped
  • 2 cloves garlic, minced
  • 2 to 3 jalapeno peppers, finely chopped
  • 2 to 3 Tbsp. fresh cilantro, chopped
  • 1 Tbsp. fresh lime juice
  • salt to taste

Instructions
  1. Combine all ingredients, mix well
  2. Let sit at room temperature or in the fridge for a half hour to let flavors meld before eating. Keeps in fridge for several days.
  3. You can freeze it, too, but it will be a bit watery after you thaw it out.

 

Organic Heirloom Tomato and Fresh Mozzarella Salad

 Check out our Organic Heirloom Tomato and Fresh Mozzarella Salad. A great way to capture the flavor of summer!

Heirloom Tomato & Fresh Mozzarella Salad
Author: 
Recipe type: Side Dish
 

Ingredients
  • 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
  • ¼ c. sweet onions, sliced into thin wedges
  • 3 Tbsp. Driftless Sunflower Oil or olive oil
  • 1 Tbsp. balsamic vinegar
  • 2 Tbsp. fresh basil,
  • stacked, rolled, & thinly sliced
  • salt & pepper to taste

Instructions
  1. Mix all ingredients & allow to stand at room temperature for about a ½ hour before serving.
  2. Best served at room temperature to preserve proper texture of tomatoes.

 

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.

 

Tabouli

Tabouli
Author: 
Recipe type: Side Dish
Cuisine: Middle Eastern
 

Ingredients
  • 2 c. bulgur wheat (available in bulk at most co-ops)
  • 2 c. boiling water
  • ½ c.Driftless Sunflower Oil or olive oil
  • ⅔ c. fresh lemon juice
  • 1 c. tomatoes, diced
  • 1 c. cucumbers, diced
  • ¾ c. parsley, chopped
  • fresh or dried spearmint to taste (optional)
  • salt & pepper to taste

Instructions
  1. Combine bulgur & boiling water & let sit for several minutes, until water is absorbed.
  2. Add tomatoes, cucumbers, parsley, & mint (optional).
  3. Whisk together oil,lemon juice, salt & pepper and add to salad.
  4. Serve room temperature or chilled.