Indian Eggplant Fritters

Indian Eggplant Fritters
Recipe type: Appetizer
Cuisine: Indian
 

A great appetizer or snack…rich flavors, crispy outside – don’t forget to serve with a Cilantro Mint Sauce for an added fresh layer!
Ingredients
  • 1 eggplant, diced (about 3 c.)
  • ½ sweet onion, minced
  • ½ c. water
  • 1 Tbsp lemon juice
  • 1 tsp chili-garlic sauce
  • 1 Tbsp fresh mint, minced
  • ½ c flour
  • 1½ tsp ground coriander
  • ¾ tsp cumin
  • ½ tsp baking powder
  • ½ tsp salt
  • Driftless Organics Sunflower Oil (for frying)

Instructions
  1. In a large saucepan, combine eggplant, water and lemon juice.
  2. Bring to a boil, then reduce heat and let simmer for about 10 min (until eggplant is tender).
  3. Drain eggplant, pressing out excess liquid and place in small bowl. Mash it up.
  4. Add minced onion, chili-garlic sauce and mint. Mix.
  5. In a separate bowl, mix flour and spices.
  6. Combine flour and eggplant mixtures.
  7. In a large skillet, heat a thin layer of oil over medium-high heat.
  8. Add mixture, about 1 Tbsp at a time.
  9. Don’t overcrowd the pan. You can flatten the fritter when you turn it, turning as needed, until brown all over (about 2-3 minutes).
  10. Best served with Cilantro Mint Sauce.

 

Root Veggie Croquettes

Root Veggie Croquettes are a perfect appetizer or party-favor that’s sure to satisfy everyone.

Root Veggie Croquettes
 

Ingredients
  • 2 large egg yolks
  • Veggies: 1 large potato, 1 medium turnip, 1 large parsnip (all diced)
  • ½ cup grated Parmesan
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon all-purpose flour
  • 4 large eggs
  • 2 cups breadcrumbs
  • Vegetable oil (for frying; about 2 cups)

Instructions
  1. Boil all of the veggies until soft and drain.
  2. Mash well & let cool fairly well.
  3. Mix egg yolks, mashed veggies, Parmesan, chives, and flour in a medium bowl.
  4. Roll into balls; chill until cold, at least 2 hours. Beat eggs in a bowl; place breadcrumbs in another bowl.
  5. Pour vegetable oil into a medium skillet to measure ½” & heat over medium-high until a pinch of breadcrumbs bubbles immediately when added.
  6. Dip potato balls in egg, then roll in breadcrumbs. Working in batches, fry, turning often, until golden brown & crisp, 3–4 minutes.
  7. Drain on paper towels.

 

Eggplant Caviar

Our Eggplant Caviar Recipe is a fun way to turn eggplant into a delicious appetizer and spread. Check it out:

Eggplant Caviar
 

Ingredients
  • 1.5lb Eggplant, any variety (peel the Italian but not the minis). Cut the Italian into chunks that are roughly the same size as those minis. For the minis, cut off the stem end.
  • ½ white onion, finely chopped (about 1⁄4 cup)
  • 1 clove garlic, finely chopped
  • ½ of your bunch of curly parsley
  • 2 tablespoon olive oil
  • 1teaspoon red wine vinegar
  • 1tablespoon mayonnaise (optional)
  • kosher salt and black pepper
  • Vegetables like carrots and banana peppers for serving
  • + a dark bread like pumpernickel

Instructions
  1. Heat oven to 400° F.
  2. Place the eggplant baking sheet and drizzle with oil. Then, roast until very tender, 30- 40 minutes (check and stir around after 15 min).
  3. When the eggplant is cool enough to handle, finely chop and transfer to a large bowl.
  4. Add the onion, garlic, parsley, oil, vinegar, mayonnaise (if using), 1 teaspoon salt, and ¼ teaspoon pepper and mix to combine.
  5. Sprinkle with additional parsley and serve with the bread and vegetables.

 

Roasted Broccoli and Cauliflower with Garlic-Parsley-Tahini Sauce

Whether you enjoy this as an appetizer, side dish or main meal, this tasty combination will not disappoint! If you don’t feel like drizzling the sauce over the veggies, try dipping the veg in the sauce instead.

Roasted Broccoli and Cauliflower with Garlic-Parsley-Tahini Sauce
 

Ingredients
  • 1 pound broccoli (about half of whats in your
  • box) cut into chunks (stems too, just peel them)
  • ½ your cauliflower head (cut into chunks)
  • 2 tablespoons Driftless Sunflower Oil (or
  • olive oil)
  • remaining Italian parsley, coarsely chopped
  • Salt and freshly ground pepper to taste
  • ———————————————————
  • For the tahini sauce
  • 2 fresh garlic cloves, cut in half
  • ½ your bunch of Italian Parsley
  • Salt to taste
  • 1 cup sesame tahini
  • ¼ cup Driftless Sunflower Oil (or olive oil)
  • 6 tablespoons fresh lemon juice (more to
  • taste)
  • ⅔ cup water
  • Red pepper flakes (to taste)

Instructions
  1. In a food processor or blender, combine garlic and parsley with the oil, salt, lemon juice and water. Gently puree until the sauce has the consistency of runny yogurt (add more water, if necessary). Taste and adjust salt.
  2. Heat the oven to 450 degrees.
  3. Toss the broccoli and cauliflower with the oil, salt, and pepper. Place on an oiled baking sheet (or two) in an even layer. Roast until the tops are nicely browned, stirring and flipping over (tongs are a good tool for this) after 8minutes, roasting about 15-20 minutes total (until tender).
  4. Remove from the oven and transfer to a platter or to individual serving plates.
  5. Drizzle on the tahini sauce, sprinkle with remaining parsley and serve.

 

Black Bean Dip

This Black Bean Dip is perfect for a party, snack or even a spread! Plus, it keeps in the fridge for up to five days.

Black Bean Dip
 

Ingredients
  • 1¼ cup of dry black beans
  • 4 scallions, chopped well
  • ⅓ cup chopped cilantro
  • 1 green garlic, minced
  • 1 small jalapeño, seeds removed and diced
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons cotija cheese, for garnish, optional

Instructions
  1. Soak the black beans overnight and bring to a boil in fresh water, then simmer for 30 – 60 minutes or until tender. Drain well and let cool slightly.
  2. Put the black beans, scallions, cilantro, garlic, jalapeño, lime juice, cumin, chili powder, salt, and black pepper in a food processor or blender. Blend until smooth.
  3. Pour the black bean dip in a bowl and garnish with cilantro and cotija cheese, if using.
  4. Serve with tortilla chips and/or cut up vegetables like sliced kohlrabi, zucchini or salad turnips.

 

Root Veggie Chips with Cilantro Crema

The perfect snack! Homemade Root Veggie Chips with Cilantro Crema…

Root Veggie Chips with Cilantro Crema
 

Ingredients
  • For the Cilantro-Lime Crema:
  • 1 garlic clove, minced
  • ½ cup chopped fresh cilantro
  • 1 Tablespoon mayonnaise
  • 1 cup sour cream
  • 1 teaspoon grated lime rind
  • 1½ teaspoons fresh lime juice
  • ¼ teaspoon salt
  • minced jalapeno (optional)
  • Combine ingredients and set aside.
  • And now the Veggie Chips:
  • Equal amounts of your sweet potatoes, parsnips, beets, carrots
  • and potatoes (about 4 cups total once they’ve all been thinly
  • sliced (no need to peel).
  • If you have a mandolin – this is the time to use it. If you don’t: try
  • your hardest to slice your veggies thinly, evenly and consistently sized.
  • 3 tablespoons olive oil or grapeseed oil
  • 1 teaspoon dried thyme
  • 2 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt + more to taste

Instructions
  1. Preheat the oven to 400ºF.
  2. Whisk together the oil, dried thyme, garlic powder, ground cumin and salt in a small bowl.
  3. Peel all of the root vegetables and use a mandoline slicer to slice them ⅛-inch thick. (You can also slice them thinly using a sharp knife.)
  4. Toss the chips with the spice mixture and the oil in a mixing bowl, making sure to evenly coat (add more oil if needed).
  5. Spread the mixture on a cookie sheet (or two) lined with parchment paper, trying your best to make sure the slices do not overlap.
  6. Place the baking sheet(s) in the oven and bake the roots until golden-brown and crispy. Check on them every few minutes once they have been baking for 20 minutes; remove any chips that are brown and crisp and return the rest to the oven until they’re all done baking.
  7. Serve fresh out of the oven with the Cilantro Crema Sauce.

 

Tomato Cucumber Avocado Salad

Simple and satisfying! This summery salad is perfect for those hot days. Looking for some more crunch? Try adding chopped peppers!

Tomato Cucumber Avocado Salad
Recipe type: Salad
 

Ingredients
  • 1 pint sungold tomatoes, halved
  • 2 roma tomatoes, chopped
  • 1 cucumber, peeled & cut up in to cubes
  • ¼-1/2 of a white onion, minced
  • 1 avocado – diced
  • 4 oz feta cheese – cubed
  • A few basil leaves, torn up into medium sized pieces
  • 2 Tbs Driftless Sunflower Oil or olive oil
  • 1 Tbs red wine vinegar
  • Coarse salt and fresh ground pepper to taste

Instructions
  1. Add all ingredients into a big bowl.
  2. Whisk together oil, red wine vinegar and black pepper – pour over salad.
  3. Toss gently so the feta and avocado don’t break up.
  4. Serve immediately. If refrigerating – keep the avocado aside and add before serving.

 

Parsnip Hummus

Parsnip Hummus
 

Ingredients
  • 1lb parsnips (what’s in your box), cubed into 1 inch pieces
  • ¼ cup Driftless Organics sunflower oil or olive oil
  • 1-2 tsp cumin
  • ¾ tsp salt
  • 2 garlic cloves, chopped
  • 6 Tbsp tahini
  • 4 Tbsp freshly squeezed lemon juice
  • 6 Tbsp water (divided use)
  • Freshly chopped parsley leaves for garnish/topping

Instructions
  1. Bring the cubed parsnips along with 2 Tablespoons of the oil, cumin, and salt and 1⁄4 cup of the water to a simmer over medium-low heat in a medium pan, stirring to coat as necessary. Cover and reduce heat to low, cook for 10-15 minutes until the parsnips are tender and easily pierced with the tip of a knife.
  2. Puree the cooked parsnips along with the minced garlic, tahini, and remaining 2 Tablespoons of sunflower or olive oil and lemon juice in a food processor until smooth and thick, scraping down the sides of the food processor as necessary (about 2 minutes).
  3. Add additional salt or lemon juice to taste.
  4. With the motor running slowly, drizzle in enough of the remaining water to create a fluffy consistency (another 2 to 3 minutes).
  5. Spoon into a bowl and cool to room temperature or covered in the fridge before serving.
  6. Serve drizzled with extra oil and chopped parsley on top. Enjoy with vegetables, crackers or pita!

 

Organic 2-in-1 Heirloom Tomato & Fresh Mozzarella

 Organic 2-in-1 Heirloom Tomato & Fresh Mozzarella is a summertime classic… doubly delicious! Make it your favorite way today!

2-in-1 Heirloom Tomato & Fresh Mozzarella
Author: 
 

This recipe was created by Dani Lind of Rooted Spoon Culinary
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
  • Handful of fresh basil
  • 3 Tbsp. Driftless Sunflower Oil or olive oil
  • 1 Tbsp. balsamic vinegar
  • salt & pepper to taste
  • crusty bread, preferably a baguette

Instructions
  1. Option #1: Caprese Salad: Alternate tomato slices, cheese slices, & basil leaves. Drizzle w/ oil & vinegar, sprinkle w/ salt & pepper & serve at room temperature w/ fresh bread
  2. Option #2: Panzanella Salad: Use day old bread cut into chunks (or cut fresh bread into chunks & let them dry out for an hour or so or lightly toast them) & combine with tomatoes & mozzarella cut into chunks, coarsely chopped basil, oil & vinegar, salt & pepper & allow to sit for about an hour at room temperature before serving.

 

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.

Organic Tomato Gratin with Garlic and Parmesan

This Organic Tomato Gratin with Garlic and Parmesan recipe is a crowd pleaser! Makes a fabulous appetizer or dinner!

 

Tomato Gratin with Garlic & Parmesan
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

 

This recipe was created by Dani Lind of Rooted Spoon Culinary
Ingredients
  • 4 large or 6-8 small firm but ripe tomatoes, cut in half
  • Salt & pepper taste
  • 2 Tbsp. fresh or 2 tsp. dried basil, oregano, &/or marjoram
  • 3 cloves garlic, minced
  • ¼ c. grated Parmesan
  • ½ c. bread crumbs
  • 3 Tbsp. Drfitless sunflower oil or olive oil

Instructions
  1. Preheat oven to 400 degrees & lightly oil a baking dish that will fit all the tomato halves in one layer.
  2. Gently scoop out some of the tomato seeds & squeeze out a bit of the juice from each tomato.
  3. Place cut side up in the pan & sprinkle with salt, pepper, & herbs. In a small bowl, mix garlic, Parmesan, & bread crumbs, adding a bit of salt & pepper if you wish.
  4. Carefully top each tomato with a bit of this mixture, then drizzle the oil over the top. Bake for 20-30 minutes, until tomatoes are bubbly & tops are starting to brown.

 

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.