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.
  • 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

  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.


Summer Vegetable Saute w/Lime and Coriander

Summer Vegetable Saute w/Lime and Coriander

  • 1 large or 2 small zucchinis, cut in quarters lengthwise, then ½ inch pieces
  • 4 ribs celery, cut into ¼” pieces
  • ½ onion, sliced
  • 2 tsp. coriander seeds, slightly crushed with the back of a chef’s knife (or a mortar & pestle)
  • 2 cups Dragon Tongue beans (or green beans), stems removed, cut in half or thirds
  • 2 ears corn, kernels cut off
  • 2 cloves garlic, minced
  • ½ bunch of greens (collards, kale, chard, etc.), stemmed & coarsely chopped
  • Salt & pepper to taste
  • Juice & zest from 1 lime

  1. In a large skillet, heat oil over med-high heat.
  2. Add zucchini, celery, & onion & sauté for a couple minutes.
  3. Add coriander seeds, beans, corn, & garlic & continue to saute for another couple minutes.
  4. Add greens & salt/pepper, stir a few times, cover, & cook until greens are wilted, about 1 minute.
  5. Stir in lime juice/zest, adjust seasoning as necessary, & serve.


Summer Vegetable Saute with Balsamic Dates

Summer Vegetable Saute with Balsamic Dates
Serves: 4

  • 6 cups mixed vegetables (like carrots, beans, & summer squash) cut into thin matchsticks*
  • 2 Tbsp. sunflower or olive oil
  • ¼ cup minced onion
  • Salt & pepper to taste
  • 2 Tbsp. white wine, stock, or water
  • ¼ c. Chopped pitted dates
  • ¼ c. Balsamic vinegar
  • 2 Tbsp. water

  1. In a large sauté pan, heat oil over med-high heat.
  2. Add onions & sauté until softened, a minute or two.
  3. Add the carrots & sauté for a couple minutes, until starting to soften.
  4. Add beans & zucchini/summer squash & sauté for another few minutes.
  5. Add salt/pepper, wine or stock/water & continue to cook until liquid has evaporated & the vegetables are just starting to brown a bit but aren’t mushy.
  6. Remove vegetables from pan to a platter & return pan to heat with the dates, vinegar, & remaining water.
  7. Bring date mixture to a boil, stirring frequently, until bubbly & starting to thicken. Pour over vegetables & serve with couscous, brown rice, or grilled fish, pork, or chicken.
  8. * to cut vegetables into matchsticks, carefully cut carrots & summer squashes into long thin slices (a mandolin sure is handy for this)’ then make a stack of the slices & cut them very carefully into long thin matchsticks with a sharp Chef’s knife. Cut green beans in half lengthwise, & make a stack of dragon tongue beans & cut into matchsticks on a steep bias.


Dijon New Potato & Green Bean Salad

Dijon New Potato & Green Bean Salad
Recipe type: Side Dish

  • 4 eggs
  • ½ lb. green beans (around 3 c.), snapped, large ones cut in half
  • 2 lb. new potatoes (around 6 medium-large potatoes), whole with peels
  • ½ c. thinly sliced sweet onions
  • 2 Tbsp. Dijon mustard
  • 2 tsp. honey
  • 2 tsp. sherry or white wine vinegar
  • 1 tsp. dried tarragon (or 1 Tbsp. fresh)
  • Salt & pepper to taste
  • 3 Tbsp. Driftless sunflower oil
  • ⅓ c. finely sliced onion greens
  • ⅓ c. chopped celery

  1. Hard boil eggs & let cool. Bring salted water to boil in a medium sauce pan. Add green beans & blanch for about 2 minutes. Using a slotted spoon, remove them & immediately plunge into a bowl of ice water to cool. Drain. Add new potatoes & boil until just tender, 15-20 minutes.
  2. Drain & fill with cold water to cool. Meanwhile, in a medium serving bowl, whisk together mustard, honey, vinegar, tarragon, salt & pepper. Continue whisking while adding oil.
  3. Slice potatoes & eggs. Gently toss green beans & onions into dressing, then fold in potatoes, eggs, onion greens and celery. Serve with parsley.



Tomato, Cucumber, Kale & Cannelini Bean Salad

Tomato, Cucumber, Kale & Cannelini Bean Salad
Recipe type: Salad
Serves: 4-5

  • 2 large or 3 medium heirloom tomatoes
  • 1 cucumber
  • 1 bunch kale
  • 1 can or 2 cups cannellini beans, drained
  • ½ cup pitted kalamata olives, quartered lengthwise
  • 1 Tbsp. garlic, minced
  • 1 Tbsp. rosemary leaves, coarsely chopped
  • 1 tsp. honey
  • 3 Tbsp. white wine vinegar
  • ⅓ c.Driftless sunflower oil or olive oil
  • Salt & pepper to taste
  • ½ cup feta, crumbled
  • ¼ cup fresh parsley

  1. Core tomatoes & slice lengthwise into wedges.
  2. Let drain on paper towels.
  3. Peel stripes lengthwise in cucumbers if you wish, cut in half, deseed, & slice on the bias.
  4. Also let drain on paper towels.
  5. Meanwhile, strip kale leaves from stems, coarsely chop, & blanch in salted, boiling water for about 1 minute.
  6. Immediately cool in ice water or plenty of cold, running water.
  7. Drain well in a colander.
  8. In a medium bowl, whisk together garlic, rosemary, honey, & white wine vinegar.
  9. Add oil in a slow stream until emulsified.
  10. Salt & pepper to taste.
  11. Gently combine vegetables, beans, olives, & dressing in a serving bowl, garnish with feta & parsley, & serve.


Greens & Bean Stuffed Winter Squash

Greens & Bean Stuffed Winter Squash
Recipe type: Main Dish

  • 1 medium winter squash
  • 1 small onion, minced
  • 3 cloves garlic, minced
  • 1 small red pepper, small diced
  • ½ bunch of chard, stems chopped separately from leaves
  • ½ lb. saute mix (the amount in your box), coarsely chopped
  • 1 can cannelini beans or chickpeas, drained
  • ¼ c. white wine or chicken broth
  • salt & pepper to taste
  • ½ c. freshly grated parmesan

  1. Preheat oven to 350 degrees.
  2. Cut squash in half & remove the seeds.
  3. Rub cut end with oil & place cut end down on baking sheet.
  4. Bake for 30-40 minutes, until tender.
  5. Meanwhile, in a large saute pan, cook onions over medium-high heat until translucent. Add garlic, red pepper, & chard stems & saute for a couple minutes.
  6. Add chard leaves, saute mix, beans, & wine/broth & cover for a minute or two.
  7. Remove lid, stir, & salt & pepper to taste.
  8. Fill cavities of cooked squash with mixture, top with Parmesan, & return to oven until cheese is melted.


Spicy Kohlrabi Wedges with Lime and Chipotle

Our Spicy Kohlrabi Wedges with Lime and Chipotle make the perfect simple snack for a hot summer day! Check this one out if you’re looking for something quick, easy and totally tasty!

Spicy Kohlrabi Wedges with Lime and Chipotle
Recipe type: Snack
Prep time: 
Total time: 


  • 2 or 3 medium kohlrabi bulbs, peeled and cut into thin half-moons or wedges
  • 1 tsp. Driftless sunflower oil
  • Juice and zest from 1 medium lime
  • ⅛-1/4 tsp. ground chipotle powder (to taste)
  • Salt to taste

  1. Toss all ingredients together in a serving bowl & let sit for 10 minutes or so to meld flavors..