Braised Stuffed Cabbage

Braised Stuffed Cabbage
Recipe type: Side dish
Cuisine: Delicious!

This dish is best as a side dish, but it is VERY festive and absolutely delicious! You’ll be fighting for the last roll.
  • 1 cabbage (Savoy is best): 8 leaves
  • 1 Tbsp unsalted butter
  • 2 Tbsp Driftless Sunflower Oil (or EVOO)
  • 1-2 Onions, finely chopped (approx ⅔ c.)
  • 2 tsp dried Rosemary, coarsely chopped OR ground smaller if you have a mortar & pestle.
  • 2 large cloves Garlic, minced
  • 1 celery stick, chopped OR 1-2 Tbsp of Celeriac, minced
  • Approx 1 c. toasted pecan pieces
  • 1-1 ½ c. cooked rice
  • ½ c. craisins OR cranberries (fresh or frozen)
  • Salt and Pepper, to taste
  • 2 c. vegetable or chicken stock
  • 2 Tbsp balsamic vinegar
  • 2 tsp honey

  1. Bring large pot of salted water to boil.
  2. While it is heating up, remove the central core of the cabbage. Take off any “icky” outer leaves. When water is boiling, put whole cabbage in for 1-2 minutes, flip if needed for full water contact half way through. When it’s wilty, then it’s done.
  3. Drain and refresh until cold water. Drain well. Take each leaf and pat dry before stuffing.
  4. Preheat oven to 350F.
  5. Heat butter & oil in a medium sized pan, add onion. Brown onions, about 5 minutes.
  6. Add rosemary and celery/celeriac/. Lightly salt the mix. Cook for another 5 minutes.
  7. Add minced garlic. 2-3 more minutes.
  8. When it is fragrant, add cooked riced and toasted pecans until everything is well incorporated and rice has a “glistening” appearance. Take off of heat and add craisins/cranberries.
  9. Spoon the stuffing into the cabbage leaf, roll up/fold to enclose the filling. Use between ¼-⅓ c of filling per cabbage leaf. It varies based on how big the leaf is.
  10. Put in an oiled, shallow baking dish. ** A 9 x 13 pan is a little big, but perfect if you are doing a 1 ½ batch (12 cabbage rolls)*** Make sure the seem is facing down on the pan. Fill up your pan with remaining cabbage rolls.
  11. Mix 2 c. stock, 2 Tbsp balsamic vinegar & 2 tsp. Honey together and pour into the pan.
  12. Cover with foil.
  13. Bake at 350F for 1 hour. Take foil off, bake for an additional 15 minutes.


Chinese Broccoli Saute

Chinese Broccoli Saute
Cuisine: Asian

Makes a good side or, if you want a main meal, add protein of choice and some other quick cooking veggies, like mushrooms!
  • 1 bunch of Chinese Broccoli
  • 1-2 Tbsp of Driftless Organics Sunflower Oil
  • 1” Ginger, peeled and sliced thinly
  • 2-4 cloves of garlic, peeled and sliced thinly
  • 2 Tbsp. Soy Sauce
  • 1 Tbsp. Rice Wine Vinegar (Seasoned)
  • 2 Tbsp water with 1 tsp cornstarch mixed in
  • 1 tsp. Sesame oil

  1. Cut the Broccoli into “leafy” and stems.
  2. If the stems are thick, slice in half.
  3. Heat oil in a saucepan.
  4. Add ginger and broccoli stems. Saute for 2 min.
  5. Add garlic. Saute for 1 min.
  6. Add leafy part of broccoli. Saute for 2 minutes.
  7. Add soy sauce, rice wine vinegar and water with cornstarch. Mix well. Let sauce “thicken” for about 2 minutes.
  8. When done, drizzle sesame oil over top and serve with rice.


Delicata Soup with Roasted Chickpeas

Delicata Soup with Roasted Chickpeas
Recipe type: Soup

This soup has such warm cozy flavors going on…it’s great for early fall!
  • 1 Delicata Squash
  • 1 can chickpeas
  • 1 Tbsp Driftless Sunflower Oil (seperated)
  • Salt & Pepper, to taste
  • 1 medium yellow onion, sliced into LONG thin slices
  • 3-4 cloves garlic, minced
  • 1 c. Vegetable/Chicken Broth
  • 1 Tbsp. Garlic powder
  • 1 tsp. Onion powder
  • ¼-½ tsp. Cayenne Pepper (to taste)

  1. Preheat to 400F.
  2. Slice delicata squash in half lengthwise and de-seed.
  3. Place on a baking sheet, drizzle some oil, salt and pepper onto squash and then place squash flat side down (skin side up) on baking dish.
  4. Roast for 30 min, or until fork tender.
  5. In a bowl, toss drained chickpeas with oil, garlic powder, onion powder and cayenne pepper (great for the flavor, but I did another batch for my kids without the cayenne).
  6. Roast at the same time as the squash for 20-30 min, flipping halfway. Set aside when done.
  7. While everything is roasting, slice your onion into long, thin slices.
  8. Mince your garlic.
  9. Add a generous amount of oil to a large skillet, cook your onions until caramelized (10+ min). Add the minced garlic once the onions are done. Set aside.
  10. Once delicata is done roasting, let it cool for a little bit. Then coarsely chop it up (skin included). Add squash, onions, garlic and broth to a blender. (IF you don’t have a blender – add everything to a pot and use an immersion blender).
  11. Blend until creamy and smooth. Taste, add more salt if needed.
  12. Add soup back into pan you caramelized onions in, let simmer until warm.
  13. Top with roasted chickpeas (essential to the dish!) right before serving and enjoy!


Rhubarb Pudding Cake

Rhubarb Pudding Cake
Recipe type: Dessert

Spring is here with this dessert! This dessert is sure to win over anyone on the fence about rhubarb!
  • 2 c. chopped rhubarb
  • ¾ c. + ½ c. white sugar
  • 3 Tbsp. softened butter
  • 1 tsp. Baking powder
  • ¼ tsp. salt
  • ½ c. milk
  • ½ tsp. Vanilla
  • ½ tsp. Almond Extract
  • 1 c. sifted flour
  • 1 Tbsp. cornstarch
  • ⅔ c. Boiling water

  1. Cover the bottom of an 8 or 9” square pan with chopped rhubarb.
  2. Mix ¾ c. sugar, butter, baking powder, salt, extracts, milk and flour together. Add more milk if it’s too thick to pour.
  3. Pour over chopped rhubarb.
  4. Now, mix ½ c. sugar and 1 Tbsp cornstarch and sprinkle it evenly over the whole thing.
  5. Pour boiling water over the top.
  6. Bake 375 degrees F for 45 min.


Grated Carrot Salad with Shallots, Lemon & Rosemary


Grated Carrot Salad with Shallots, Lemon & Rosemary
Recipe type: side dish

  • 1 Tbsp Whole grain mustard
  • juice and zest from 1 lemon
  • 1 tsp. finely chopped fresh rosemary
  • salt and pepper, to taste
  • ⅓ c. Driftless Organics Sunflower Oil
  • ¼ c. very thinly sliced shallots
  • 4 large carrots, coarsely grated

  1. Whisk mustard, lemon juice/zest, rosemary, salt & pepper together in a large bowl.
  2. Keep whisking while slowly adding oil until emulsified.
  3. Gently toss in shallots and carrots until coated.
  4. Serve alone or with study bitter greens like frisee, radicchio, baby kale or finely shredded green cabbage.


Potato Salad with a Twist

Potato Salad with a Twist
Recipe type: Salad

  • 3 or 4 mid sized Désirée potatoes, cut into 1-inch chunks
  • 1 medium orange carrot, finely chopped
  • 1 medium yellow carrot, finely chopped
  • ¼ cup chopped parsley
  • ½ cup chopped red onion
  • 2 stalks celery, chopped
  • 1 or 2 chopped scallions, including the greens
  • 1-2 hard boiled eggs, choppe
  • 1 sweet roaster pepper, raw or roasted, chopped
  • 4 Tbsp juice from dill pickles
  • 3 Tbsp finely chopped dill pickles
  • ½ cup mayonnaise
  • 2 teaspoons Dijon mustard
  • Kosher salt and freshly ground black pepper to taste

  1. Place cut potatoes in a large pot.
  2. Cover with an inch of salted water.
  3. Bring a pot of water to boil.
  4. Simmer for 10-20 minutes until just fork tender, then remove and let cool until cool enough to handle, but still warm.
  5. Put potatoes in a bowl, add pickle juice, pickles, parsley, onions celery, scallions, hard boiled egg, carrots, bell pepper.
  6. Put the potatoes in to a large bowl.
  7. Add the juice from the dill pickles.
  8. Add the finely chopped pickles themselves.
  9. Add parsley, onions, celery, scallions the hard boiled egg, carrots, and roaster pepper.
  10. Mix mayonnaise and mustard, stir into potato mixture, add salt and pepper.


Butternut Squash and Kale Quesadillas

These butternut squash and kale quesadillas make a super yummy dinner that you can jazz up anyway you like!

Butternut Squash and Kale Quesadillas

  • ½ whole Butternut Squash, peeled, de-seeded and diced
  • 2 Tablespoons Butter, plus extra for greasing the pan
  • ½ teaspoon Salt
  • ½ teaspoon Chili Powder
  • 1 bunch Kale, chopped (remove thick stems if you like)
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 cup finely sliced cabbage
  • 8 whole Small (fajita Sized) Flour Tortillas
  • 2-1/2 cups Monterey Jack Cheese, grated
  • Your Favorite Toppings: Sour cream, salsa, avocado, cilantro..

  1. Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash, onion and garlic. Sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is golden brown and tender, but not mushy. Transfer to a plate and set aside.
  2. In the same skillet, melt another tablespoon of butter over medium-high heat and add in the kale. Cook it for 3 to 4 minutes, stirring frequently. Add the cooked squash back to the pan & gently toss together.
  3. In a separate skillet, melt additional butter and lightly brown both sides of the tortillas.
  4. Build the quesadillas by adding a layer of cheese topped with a layer of the squash/kale mixture, sprinkled with raw cabbage. Top it off with a second tortilla. Brown each quesadilla on both sides, adding more butter to the pan if necessary. When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges.
  5. Serve with your favorite sides/toppings.


Creamy Potato Tomato Bake

Creamy Potato Tomato Bake is easy and delicious! Spice it up a little by adding some crushed red pepper flakes or whatever herbs and spices you like.

Creamy Potato Tomato Bake

  • 4 large potatoes, peeled & thinly sliced
  • 2 small tomatoes, peeled & thinly sliced
  • Handful of mini peppers, thinly sliced into circles
  • 2 shallots, thinly sliced
  • 30 g butter, cut into thin pieces
  • salt & freshly ground black pepper
  • ½ cup milk
  • ½ cup cream
  • ½ cup veggie stock
  • 1 cup grated cheddar cheese

  1. Preheat oven to 350.
  2. Layer potato, tomato, peppers & shallots in a greased baking dish, dotting each layer with small pieces of butter and seasoning with salt and pepper. Make sure your last layer is potatoes.
  3. Combine milk, cream & stock and pourover potato mixture. Top with cheese. Bake for 1 hour or until golden brown.


Zucchini and Corn Tacos

These zucchini and corn tacos are great topped with salsa verde! Check out the tomatillo page in the recipe section.

Zucchini and Corn Tacos

  • 1 tsp. olive oil or sunflower oil
  • 2 cups zucchini, sliced into 1⁄4” half moons
  • 2 banana peppers, chopped
  • 1⁄4 cup onion, finely chopped, divided
  • 1 clove garlic, minced
  • 1 cup corn kernels
  • 3 kale leaves, finely chopped
  • 1 ripe avocado
  • 1 lime, zest and juiced
  • 1 tbsp. jalapeno, finely diced
  • 4 large flour tortillas

  1. Heat a large skillet and add the oil, zucchini, peppers, 1⁄2 of the onion, minced garlic and corn kernels. Cook for 8-10 minutes. Season with salt & pepper.
  2. In a small bowl, mash the avocado with lime juice, zest, remaining onion and jalapeno. Season to taste with salt & pepper.
  3. Assemble the tacos by spreading the avocado mix onto tortilla shells. Top with the cooked veggie mix, followed by the kale. Try adding some salsa verde (above) to finish off these delicious tacos.


Honey Glazed Purple Carrots

Honey Glazed Purple Carrots

  • 1 lb. purple carrots (about half of what’s in your box this week)
  • 2 Tbsp. butter (or olive oil)
  • 1 1⁄2 Tbsp. honey
  • 1⁄2 c. water
  • salt & pepper to taste
  • Fresh herb such as thyme or rosemary (optional)

  1. Slice carrots into 1⁄2 inch diagonals & combine them with butter, honey, & 1⁄2 cup water in a large skillet or sauce pan over medium-high heat. Bring to simmer, lower to medium heat, & cook until carrots are tender (but not mushy) & most of liquid has reduced (10-15 minutes). (If you are combining carrots with other veggies, add quicker cooking veggies like peppers or peas half way through cooking.) Season with salt, pepper, & fresh herb of choice (if using), & serve.