Spinach Sweet Potato Salad

Spinach Sweet Potato Salad
Recipe type: Salad

  • 2 medium sweet potatoes
  • 1 cup diced tomatoes
  • 1⁄2 cup diced sweet peppers
  • 1⁄2 medium red onion, sliced
  • 1 tablespoon Driftless Organics Sunflower Oil
  • 1 tablespoon smoked paprika
  • 5 handfuls spinach
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced

  1. Preheat oven to 350 ̊.
  2. Peel sweet potato and cut in to 1⁄4” cubes. Toss with 1 tablespoons oil, onion, peppers, and smoked paprika. Roast until tender, 25-30 minutes.
  3. Whisk together lime juice, honey, garlic, and oil.
  4. Toss with desired amount of spinach and tomatoes. Top with roasted vegetables.


Very Simple Sauteed Snap Peas


Very Simple Sauteed Snap Peas

I got this trick from a Cook’s Illustrated magazine years ago – when you add just a sprinkle of sugar to peas as you sauté them it really brings out their natural sweetness… This is just the most delicious way to enjoy sugar snaps!
  • 1 Tbsp. unsalted butter
  • 2 c. snap peas, stems & strings removed
  • ⅛ tsp. sugar
  • Salt & pepper to taste

  1. Heat butter in a cast iron or non-stick skillet over high heat until foamy.
  2. Toss in peas, sugar, salt & pepper & cook, tossing peas a few times, just until bright green & caramelized in a few spots.
  3. Eat immediately. Serves 2-3.

Sweet Potatoes w/Caramelized Onions & Maple Pecans

Sweet Potatoes w/Caramelized Onions & Maple Pecans

  • 2 lb. sweet potatoes, whole
  • 1 Tbsp. butter
  • 3 Tbsp. heavy cream
  • 1 Tbsp. oil
  • 3 medium red onions, sliced
  • Water, wine, or balsamic vinegar for deglazing onions
  • ½ c. pecan pieces
  • 1 Tbsp. maple syrup
  • Salt & pepper to taste

  1. Preheat oven to 400 degrees.
  2. Prick sweet potatoes in a couple places with a fork or knife & roast whole on a baking sheet until soft, about 30-40 minutes (while they’re roasting, get going on the caramelized onions & candied pecans).
  3. Remove from oven & let cool enough to handle, then scoop out flesh into an oiled casserole dish & mash with butter, cream, salt, & pepper. Set aside.
  4. Heat oil over medium-high heat in a large, heavy bottomed skillet (preferably not non-stick) & add onions. Spread them out evenly over the pan & let cook, stirring occasionally & reducing the heat to medium or medium low to prevent the onions from burning or drying out. Sprinkle some salt over the onions & let cook for 30-45 minutes, stirring frequently.
  5. Add a little water or wine to the pan whenever they really start to stick (you want them to brown as that’s how their sugars caramelize, but not burn). As the onions cook down, you may have to scrape the pan more frequently. Continue to cook & scrape until the onions are a rich, browned color. At the end of the cooking process add a little wine or balsamic vinegar to deglaze the pan.
  6. Spread over the prepared sweet potatoes in the casserole dish. At this point you can reheat it or refrigerate & save for later (will store for a few days in the fridge). Cover with tinfoil & reheat at 350 degrees to serve (about 10 minutes if it’s still warm, or 30 minutes if you’ve refrigerated it).
  7. While you’re roasting the sweet potatoes, toss pecans, maple syrup, & some salt in a bowl & spread out in a single layer on a greased, rimmed baking sheet. Roast in the 400 degree oven (with the sweet potatoes is fine) for 8-12 minutes, stirring once or twice, until toasty brown. Let cool on a rack. Sprinkle over hot casserole right before serving. Serves 6-8.


Morrocan Cinnamon Carrots

Morrocan Cinnamon Carrots
Recipe type: Side Dish
Cuisine: Morrocan

This recipe is so simple and ubiquitous in North Africa with almost every meal having some form of it.
  • 1 pound carrots, coarsely grated (about 4 cups)
  • ¼ cup sunflower oil or extra-virgin olive oil
  • 3 to 4 tablespoons fresh lemon juice
  • ¼ cup chopped fresh cilantro
  • 2 to 4 cloves garlic, mashed or minced
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 1-2 Tbsp honey
  • ¼ cup raisins, soaked in warm water for a 10 minutes and then chopped.
  • 1 teaspoon sweet paprika
  • Pinch of salt

  1. In a large bowl, mix together all the ingredients.
  2. Cover and let marinate inthe refrigerator for at least 2 hours or up to 2 days.
  3. Served chilled or at room temperature.


Roasted Salsa on the Grill

Roasted Salsa on the Grill
Recipe type: Salsa

  • 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

  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.


Potato Salad, New York Style

Potato Salad, New York Style
Recipe type: Salad

  • 3 lbs. Russet potatoes
  • 3 large hard-boiled eggs, coarsely chopped
  • ½ cup bread & butter pickles, chopped
  • ½-cup onion, chopped
  • ½ cup celery or green pepper, chopped
  • Dressing:
  • ½ buttermilk
  • ½ sour cream
  • ½-cup mayonnaise
  • 2 tablespoons Dijon mustard
  • Chopped fresh parsley
  • Salt and pepper to taste

  1. Cover potatoes with salted water in large pot.
  2. Cover pot and boil gently until potatoes are tender but still hold their shape, about 30min
  3. Drain and cool slightly.
  4. Cut potatoes into 1-inch pieces.
  5. Transfer potato pieces to large bowl.
  6. Add the chopped vegetables.
  7. In a separate bowl, mix together the dressing ingredients.
  8. Pour over the potatoes and vegetables and toss gently to mix.
  9. Season with salt and pepper.
  10. Garnish with chopped parsley. Refrigerate.


Wild Apple Almond Torte

Wild Apple Almond Torte
Recipe type: Dessert

  • Crust:
  • ½ c. salted butter, softened 1 tsp. vanilla extract
  • ⅓ c. sugar 1 c. all-purpose unbleached flour
  • Filling:
  • 8 oz. neufchatel/cream cheese, softened
  • 1 egg
  • ½ tsp. almond or vanilla extract
  • ¼ c. sugar
  • Topping:
  • 4 medium sized apples, cored & sliced very thin
  • ⅓ c. sugar
  • ½ tsp. cinnamon
  • ⅓ c. sliced or slivered almonds

  1. Grease a 9” springform pan.
  2. Preheat oven to 400 degrees.
  3. Crust:
  4. Process butter, sugar, & vanilla in a food processor.
  5. Add flour & pulse a few times.
  6. Press into greased pan, forming a 1” lip on the sides.
  7. Bake for 5 minutes. Remove & cool while you prepare the remaining ingredients.
  8. Filling:
  9. Combine sliced apples, sugar, & cinnamon in a bowl, toss to coat, & set aside. Process filling to a smooth consistency.
  10. Pour filling into crust & carefully spread apple slices overlapping in a spiral design. Reserve any remaining liquid in bottom of bowl.
  11. Sprinkle almonds over the top. Bake for 10 minutes, pour reserved liquid over the top Reduce heat to 350 degrees and bake for another 15-20 minutes
  12. Torte is done when apples are softened & filling is firm.
  13. Cool before serving.