Butternut Squash and Apple Soup

Butternut Squash and Apple Soup
Author: 
Recipe type: Soup
 
This is one of my family favorites....a dash of dried cayenne and a dollop of sour cream brings is a must. This soup is also great the next day, adding some garam masala and chunks of paneer..."instant" Indian. So yum!
Ingredients
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1-2 carrots, chopped
  • 2 Tbsp Butter
  • 1 Butternut Squash, peeled, deseeded and chopped
  • 1 tart green apple, chopped
  • 3 c. Chicken Stock
  • 1 c. Water
  • Pinches of Nutmeg, Cinnamon, Salt and Cayenne (to taste)
  • 1 Tbsp Maple Syrup (optional)
  • Sour Cream (for serving)
Instructions
  1. Saute onion, carrot and celery in butter until tender (about 3-5 min).
  2. Add the rest of the ingredients (minus syrup) and simmer. Be conservative with the spices.
  3. When butternut and apple are tender (about 20-30 min), puree the soup.
  4. Taste and add more spice per taste, including optional syrup.
  5. Serve with a dollop of sour cream.

 

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.

 

Corn, Tomato and Basil Chowder

Corn, Tomato and Basil Chowder
Author: 
Recipe type: Soup
 
Great way to use up some of the bounty of the garden for a fresh soup on a cooler day.
Ingredients
  • 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)
Instructions
  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.

 

Roasted Vegetables w/Chevre & Lemon

Roasted Vegetables w/Chevre & Lemon
Author: 
 
Ingredients
  • 3 Tbsp. olive or Driftless sunflower oil
  • 1 head broccoli, cauliflower, or romanesco, cut into bite-sized pieces
  • 1 fennel bulb, cut in half lengthwise, cored & sliced
  • 2 sweet peppers, cut into bite-sized pieces
  • ½ yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh sage leaves
  • Salt & pepper to taste
  • Juice & zest from 1 lemon
  • 2 oz. plain or herbed chevre, crumbled
Instructions
  1. Preheat oven to 400 degrees.
  2. Toss broccoli/cauliflower & fennel in 2 Tbsp. oil & salt/pepper to taste in a large bowl. Pour onto a large rimmed baking sheet & roast for about 10 minutes.
  3. Toss sweet pepper & onion with remaining oil & add to roasting vegetables, carefully stirring with a metal spatula.
  4. After about 15 minutes, stir again & add garlic, thyme, & lemon juice. Continue to roast for another 5-10 minutes, or until vegetables are au dente but starting to brown a bit on the edges.
  5. Sprinkle with lemon zest & chevre & serve.

 

Deep Dish Fennel Rutabaga Gratin

Deep Dish Fennel Rutabaga Gratin
Author: 
 
Ingredients
  • ½ cup grated cheddar cheese
  • ⅔ cup all-purpose flour
  • 4 Tbs. chopped fresh sage
  • 1 tbsp. salt
  • ½ tsp. ground black pepper
  • 1 large or 2 medium rutabagas, thinly sliced
  • 2 medium yellow potatoes, sliced
  • ½ yellow onion, thinly sliced (about 1 cup)
  • 1 fennel bulb, thinly sliced
  • 1 cup milk
Instructions
  1. Preheat oven to 350°F.
  2. Grease 2-qt. baking dish with oil.
  3. Combine cheese, flour, sage, salt, and pepper in bowl.
  4. Layer half of rutabaga, potato, onion, and fennel in prepared baking dish. Season with salt and pepper, if desired, and sprinkle with half of cheese mixture.
  5. Top with remaining vegetables; season with salt and pepper, if desired; and pour milk over top. Sprinkle with remaining cheese mixture.
  6. Bake 1 hour, or until liquid is absorbed and vegetables are tender. Let stand 15 minutes before serving.

 

Frisee Endive Salad

Frisee Endive Salad
Author: 
 
Ingredients
  • 1 head of frisée
  • ½ c. blue cheese, crumbled
  • ½ c. dried cranberries
  • ⅓ c. walnuts, broken into pieces (or more if you really like walnuts!)
  • 1 Tbsp. maple syrup
  • pinch of salt
  • Dressing:
  • 1 Tbsp. fresh lemon juice
  • 2 tsp. finely minced yellow onion
  • 1 tsp. each grainy mustard & honey
  • 1½ Tbsp. sunflower, or olive oil
  • salt & pepper to taste
Instructions
  1. Wash endive & spin dry. Coarsely chop or rip leaves & place in serving bowl.
  2. In a small frying pan, toast walnuts for about a minute over high heat, stirring. Add maple syrup & pinch of salt & remove from heat. Set aside.
  3. In a small bowl, whisk together dressing ingredients. Pour over salad, toss to coat, top with cheese, craisins, & maple nuts. Combine with roasted (and chilled) gold beets, grated carrots, sliced salad turnips or chopped up sweet peppers for an even more amazing salad! Serves 3-4

 

Roasted Sweet Potato Bisque with Blue Cheese Croutons

Roasted Sweet Potato Bisque with Blue Cheese Croutons
Serves: 5-6
 
Ingredients
  • 4 medium sweet potatoes, peeled & cut into 1” chunks 1 Tbsp. olive or Driftless sunflower oil
  • ⅛ – ¼ tsp. cayenne pepper
  • 2 Tbsp. butter
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 tsp. dried thyme
  • 6 c. chicken or vegetable stock 1 c. half & half
  • Freshly grated pepper & nutmeg
  • 1 c. stale French bread, cubed
  • 2 Tbsp. olive or Driftless sunflower oil 1⁄4 c. crumbled blue cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. Toss sweet potatoes with oil, salt, & cayenne & spread on a baking sheet (line with parchment or tinfoil for easy clean up) & roast for 40- 45 minutes, until soft & caramelizing on the edges (use convection if you’ve got it, but it won’t take as long).
  3. Meanwhile, heat butter in a heavy-bottomed soup pot & sauté onions until translucent.
  4. Add garlic & thyme & sauté until golden. Add roasted sweet potatoes & stock & bring to a boil. Lower heat & simmer for about 10 minutes.
  5. Remove from heat & puree soup with an immersion blender or food processor in batches until smooth.
  6. Return to low heat, add half & half, stirring frequently, until it returns to a gentle simmer – do not allow it to boil.
  7. Add freshly grated pepper & nutmeg to taste, cover & keep warm while you make croutons.
  8. Heat oil in a skillet & add cubed bread. Stir until starting to brown. Turn off heat & sprinkle with blue cheese. Cover for a minute to melt cheese. Ladle soup into bowls & carefully place some hot cheesy croutons on top.

 

Quinoa and Kale Stuffed Butternut Squash

Quinoa and Kale Stuffed Butternut Squash
Author: 
 
Ingredients
  • 1 butternut squash
  • 1-2 teaspoons Driftless Sunflower Oil
  • salt and pepper
  • ¾ pound of thick cut bacon, cut into ~1-inch pieces (optional, but oh-so-good)
  • 2 cups loosely packed green kale, chopped small
  • 2 cups cooked red quinoa
  • pinch of freshly grated nutmeg
  • ½ pound extra sharp white cheddar cheese, shredded
  • ½ yellow onion, chopped
  • 1 teaspoon dried thyme
Instructions
  1. Preheat oven to 425 degrees.
  2. Cut squash lengthwise and remove seeds. Rub with sunflower oil and sprinkle with salt and pepper to taste.
  3. Roast for 40 minutes or until the flesh is tender.
  4. Meanwhile, in a large frying pan, cook bacon until crispy over medium-high heat. Remove and place on a paper towel lined plate to drain.
  5. Reserve 1 teaspoon of the bacon grease and saute kale and onions in bacon grease over medium heat until wilted. (You can use olive or sunflower oil if you’d rather not cook with bacon fat).
  6. When squash is cooked through, remove from oven and reduce oven temperature to 375. Let squash cool slightly so it is cool enough to handle and then scoop out flesh, leaving a half-inch border around the edges.
  7. Place flesh of squash in a large bowl and mash up with a fork. Add quinoa, bacon, kale, nutmeg, cheese, and thyme. Mix until well combined.
  8. Return this mixture to hollowed out squash and bake at 375 degrees for 30 minutes or until heated through and cheese is melted.
  9. Let sit for about 5-10 minutes and then cut into slices and serve, garnished with sliced green onions.

 

Spicy Roasted Carrot & Pear Soup

Spicy Roasted Carrot & Pear Soup
Author: 
Serves: 4-6
 
Ingredients
  • 6 cups diced carrots
  • Oil, salt, & pepper
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1-3 fresh hot red chiles (stemmed, seeded, & chopped), OR 1-3 tsp. dried chile flakes, or ¼-1 tsp. cayenne pepper, to taste
  • 2 large pears, diced
  • 1 quart veggie, chicken (or turkey!) stock or water
  • Salt & pepper to taste
  • Cream, half & half, condensed milk, or crème fraiche (optional)
Instructions
  1. Preheat oven to 400 degrees.
  2. Toss carrots with about 1 Tbsp. of oil, spread in a single layer on a baking sheet, & sprinkle with salt & pepper.
  3. Roast, turning them once or twice, until starting to brown, about 20-30 minutes.
  4. About 10 minutes before carrots are done, heat another Tbsp. of oil in a heavy bottomed soup pot. Add onions & sauté until golden. Add garlic & chiles & sauté another minute or so so.
  5. Add pears, stock/water & carrots as soon as they have started to brown in the oven. Simmer until pears & carrots are very soft, about 15 minutes.
  6. Puree well with an immersion blender or in batches in a food processor/blender & return to pot. Add cream if using, return to a simmer, adjust seasoning as desired, & serve.

 

Coconut Sweet Potato and Kale Soup

Coconut Sweet Potato and Kale Soup
Author: 
 
Ingredients
  • 2 Tbsp. Driftless Sunflower Oil (or olive oil)
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 tsp. finely minced ginger
  • 1 or 2 medium large sweet potato, cut into bite-sized cubes
  • 1 kale top, coarsely chopped
  • heaping Tbsp. curry powder
  • 1 tsp. cinnamon
  • 2 tsp. salt
  • ¼ tsp. cayenne pepper
  • 1 Tbsp. brown sugar
  • 4½ cups of chicken stock, veggie stock, or water
  • 1 can of coconut milk
Instructions
  1. In a medium-large pot, heat oil over medium high.
  2. Saute onion until nearly translucent. Add garlic and ginger, and cook for another minute, stirring to prevent sticking.
  3. Add spices, salt, brown sugar, and sweet potatoes.
  4. Cook additional minute, stirring frequently.
  5. Add water, cover, and bring to a simmer.
  6. Cook until sweet potatoes are nearly fork tender, 15-20 minutes.
  7. Add kale and coconut milk and cook a remaining 5-10 minutes, or until kale is tender.
  8. Serve with a side of brown rice, if desired.