Refried Beans

Refried Beans
Recipe type: Side/Filler
Cuisine: Mexican
 
These homemade refried beans are delicious, nutritious and so easy to make! Try it out once and you won't use the canned versions again.
Ingredients
  • 1 Tbsp Driftless Sunflower Oil
  • ½ c. finely chopped yellow or white onion
  • 3 cloves of garlic, minced or pressed
  • 2 tsp. Ground cumin
  • 3 c. cooked black beans
  • ½ c. water
  • ½ tsp. Salt + some for sprinkling
  • Freshly ground black pepper
  • 1 tsp. Lime juice
Instructions
  1. In a medium saucepan, warm the oil over medium heat until shimmering.
  2. Add onion and a sprinkle of salt.
  3. Cook until onions have softened and browned a little, about 5-8 min.
  4. Add the garlic and cumin. Cook, stirring constantly, until fragrant (about 30 sec).
  5. Pour in beans and water, stir, cover and cook about 5 min.
  6. Reduce the heat to low, uncovered and use a masher or the back of a fork to mash up at least half the beans.
  7. Continue to cook the beans, uncovered, stirring often for about 3 more min.
  8. Remove the pan from heat and stir in salt, black pepper and lime juice.
  9. Taste and add more if needed. If the beans seem dry, add a splash of water and combine. Cover until you are ready to eat.

 

Roasted Beets with Balsamic Vinegar, Orange & Mint

CSA

Roasted Beets with Balsamic Vinegar, Orange & Mint
Author: 
Recipe type: Salad
Serves: serves 6
 
Ingredients
  • 2½ lbs baby beets (about what’s in your box)
  • ¼ cup Driftless Sunflower Oil
  • Salt and freshly ground pepper, to taste
  • ¼ cup balsamic vinegar
  • 3 Tbs. firmly packed dark brown sugar
  • 2 Tbs. finely slivered fresh mint
  • 2 oranges, sectioned
  • ½ cup blue cheese (optional)
  • ⅓ cup walnuts (optional)
  • Preheat an oven to 400ºF.
Instructions
  1. Preheat an oven to 400ºF.
  2. Thoroughly wash the beets and pat dry with paper towels.
  3. Place in a roasting pan, add the oil, season with salt and pepper, and toss the beets to coat. Cover the pan with aluminum foil and bake until the beets are tender when pierced with a fork, about 45 mins - 1 hour. Transfer the pan to a wire rack and let the beets cool to room temperature. If you want (not necessary) slip off the skins.
  4. Quarter the beets lengthwise. Meanwhile, in a small saucepan over medium heat, combine the vinegar and brown sugar and bring to a simmer, stirring to dissolve the sugar. Cook until the sauce is slightly thickened, 5 to 7 minutes.
  5. Add orange sections and simmer for 3-4 minutes. Remove from the heat and let cool. Just before serving, in a large bowl, combine the beets, balsamic sauce, half of the mint, salt and pepper, and toss to combine.
  6. Transfer to a serving platter. Garnish with the remaining mint,
  7. blue cheese and walnuts. Serve immediately.

 

SPICY ROASTED TURNIPS, RUTABAGA & PARSNIPS

SPICY ROASTED TURNIPS, RUTABAGA & PARSNIPS
Author: 
Recipe type: Side Dish
Serves: 6 servings
 
Ingredients
  • ¼ stick butter
  • 2 tablespoons honey
  • 1½ tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon ground ancho chiles *
  • ½ teaspoon ground cumin
  • ⅛ teaspoon ground cinnamon
  • Pinch of cayenne pepper
  • 2 large parsnips, cut into ½” chunks
  • 2 turnips, cut into 1-inch wedges
  • 1 rutabaga, trimmed, peeled, cut into ¾-inch wedges
  • 1½ tablespoons Driftless Organics Sunflower Oil
  • Course salt
  • ** Look for ground ancho chiles in the spice section of
  • many supermarkets or substitue chipotle, guajillo or
  • chili powder. **
Instructions
  1. Preheat oven to 400°F.
  2. Stir ½ tablespoon melted butter, honey, lemon juice,
  3. garlic, thyme, ground chiles, cumin, cinnamon, and
  4. pinch of cayenne pepper in small bowl to blend.
  5. Season to taste with salt. Let glaze stand at least 15-30
  6. minutes to allow flavors to blend.
  7. Line large rimmed baking sheet with parchment paper.
  8. Spread parsnips, turnips, and rutabagas evenly on
  9. prepared baking sheet. Drizzle remaining 1½ tablespoons
  10. melted butter and oil over; sprinkle with salt
  11. and pepper and toss to coat well.
  12. Roast for 40-50 minutes, until vegetables are tender and slightly browned.
  13. Pour glaze over vegetables; toss to coat evenly. Roast
  14. until glaze is absorbed and vegetables are browned,
  15. tossing occasionally, about 15 minutes longer.

Green Kale & Sweet Potato Soup with Cumin and Lemon

Green Kale & Sweet Potato Soup with Cumin and Lemon
Author: 
Recipe type: Soup
Serves: 6
 
Ingredients
  • 2 med-large leeks, white and light green only
  • 1 large red onion
  • 2 Tbs. Driftless Sunflower Oil
  • 1½ tsp. salt, more to taste
  • 1 lb sweet potatoes
  • 1 small red potato
  • 2 green kale tops
  • ⅔ cup chopped fresh cilantro
  • 2- 2½ cups vegetable broth
  • fresh ground black pepper
  • 1 Tbs. cumin seed
  • 1-2 Tbs. fresh lemon juice
  • a pinch of hot pepper
  • optional garnish: crumbled feta cheese
Instructions
  1. Thoroughly wash and coarsely chop the leeks, using only the white and light green part, and chop the onion. Heat the oil in a non-stick pan and start sauteing the onions, with a sprinkle of salt. When they are translucent and soft, add the leeks and keep cooking, stirring often, until all the vegetables are golden, about 20 minutes. Meanwhile, peel the sweet potatoes, scrub the small red potato, and cut them all into ½ inch chunks. Remove the leaves from the main stem of the kale top and then cut out the thicker stems of the individual leaves. Cut the greens into one-inch strips, or chop them very coarsely. Combine the sweet potatoes and kale in a soup pot with 5 cups (1¼ liter) cold water and a teaspoon of salt, bring to a boil, then lower the heat and simmer for about fifteen minutes. Add the sautéed leeks and onions to the pot, along with the cilantro, and a lot of fresh ground black pepper. Add as much of the vegetable broth as you need to give the soup a nice consistency - this is a hearty soup, but not a stew, and it should pour easily from a ladle. Simmer the soup gently, covered, for about ten more minutes.
  2. Lightly toast the cumin seed in a dry pan, just until it is fragrant, and grind it in a mortar or spice grinder. Stir the cumin seed and a spoonful of lemon juice into the soup, and taste. Add more salt, pepper or lemon juice as needed, and finish with a pinch of cayenne or any red pepper.
  3. Ladle into bowls and garnish with a heaping spoonful of crumbled feta cheese.

 

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.

 

Lemon Roasted Cauliflower with Parmesan

Lemon Roasted Cauliflower with Parmesan
Author: 
 
Ingredients
  • 1 medium head of cauliflower, cut into bite-size pieces
  • 2 cloves of fresh garlic, minced
  • Juice of one lemon, freshly squeezed
  • 2 Tbsp Olive or Driftless Sunflower oil
  • Coarse salt and freshly ground black pepper
  • Parmesan cheese
Instructions
  1. Preheat oven to 450°F.
  2. Put cauliflower florets in a single layer in an oven-proof baking dish or rimmed sheet pan.
  3. Stir in the garlic & pour lemon juice and olive/sunflower oil over cauliflower & stir to coat. Sprinkle with salt and pepper.
  4. Place casserole uncovered in hot oven & roast for 20-25 minutes, stirring a couple of times, until the top is lightly brown.
  5. Remove from oven and sprinkle generously with Parmesan cheese & return to oven for another minute or two. Serve immediately. Serves 3-4

 

Organic Roasted Broccoli and Zucchini With Avocado

Mixed Grilled Veggies w/Balsamic Vinegar and Oregano
Author: 
 
Ingredients
  • 2 medium zucchini, carefully cut lengthwise into ¼” slabs
  • 1 fresh onion, sliced into ¼” thick solid rounds
  • 1 head broccoli, carefully cut lengthwise up through stem into florets into ¼” slabs
  • 3 Tbsp. olive or sunflower oil
  • 1 Tbsp. balsamic vinegar
  • Salt & pepper to taste
  • 3 Tbsp. coarsely chopped fresh oregano
  • Soft goat cheese or feta for garnish (optional)
Instructions
  1. Preheat a grill to medium-hot.
  2. Carefully toss all the prepared vegetables in a bowl with the oil, vinegar, salt, & pepper to coat.
  3. Oil the grill grates & grill over direct heat, carefully turning the vegetables when starting to brown, about 3 minutes each side (some may take longer or shorter).
  4. Serve drizzled with a bit more balsamic vinegar, fresh oregano, & cheese if you wish. Delicious with crusty bread! Serves 4-5.

 

Bok Choy & Broccoli Stir Fry

Bok Choy & Broccoli Stir Fry
Author: 
 
Ingredients
  • 3 scallions, whites chopped & greens separated & sliced
  • 2-3 cloves fresh garlic, minced
  • 1” piece fresh ginger, minced
  • 1 med. head bok choy, stems ½# sliced, greens separated & coarsely chopped
  • 1 med. head broccoli, stems ½# sliced, florets separated & cut into bite size pieces
  • 1 Tbsp. oil
  • 1 Tbsp. each tamari & rice wine (or rice vinegar or sake)
  • 2 tsp. sugar
  • 1 tsp. toasted sesame oil
  • ½ tsp. Chinese 5 spice powder (optional)
  • 2 Tbsp. cilantro, chopped (optional)
  • ¼ c. cashews
Instructions
  1. Heat oil in large skillet or wok over medium/high heat.
  2. Add scallions whites, garlic, & ginger & stir until fragrant (1 minute).
  3. Add bok choy & broccoli stems & stir until starting to brown (2-3minutes).
  4. Add broccoli florets, tamari, rice wine or vinegar, sugar, 5 spice, & toasted sesame oil.
  5. Stir another minute.
  6. Add bok choi & scallion greens & stir until wilted.
  7. Serve with rice or noodles & top with cashews & cilantro. Add tofu, chicken or beef if you wish.

 

Oven Roasted Green Beans

Oven Roasted Green Beans
Author: 
 
Ingredients
  • 1 pound green beans
  • 11/2 tablespoons Driftless Sunflower Oil (or extra-virgin olive oil)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
Instructions
  1. Preheat the oven to 425.
  2. Trim the ends of the green beans and add to a large bowl.
  3. Toss with the oil, salt and pepper and spread out evenly on a parchment lined baking sheet.
  4. Roast, stirring once halfway through, until lightly caramelized and crisp tender, 12 to 15 minutes.

 

SAVORY STRAWBERRY RHUBARB COMPOTE

Savory Strawberry Rhubarb Compote
Author: 
 
Ingredients
  • 1 ½ c. strawberries, sliced
  • 1 ½ c. rhubarb, diced
  • 1 stalk green garlic, white bottom & green stem up to leaves, minced
  • 2 green onions, white & green parts, chopped
  • 1 Tbsp. olive or Driftless sunflower oil
  • 2 Tbsp. balsamic vinegar
  • 2 to 3 Tbsp. honey, to taste
  • 2 tsp. chopped fresh rosemary or thyme
  • Salt & black pepper taste
Instructions
  1. In a heavy bottomed sauce pan, heat oil over medium & gently sauté green garlic & green onions a couple minutes until fragrant & just starting to brown.
  2. Add remaining ingredients & bring to a simmer, stirring frequently.
  3. Cook over medium/low heat until thickened, about 15 minutes.
  4. Taste & adjust seasoning as desired.
  5. Will keep in the fridge for a week, or freezeswell. Serve with grilled chicken, pork, or tofu or with soft cheeses like brie, blue, or chevre.