Cilantro Mint Sauce

Cilantro Mint Sauce
Recipe type: Condiment
Cuisine: Indian
 

This sauce is great with all things Indian – gives a nice cool minty flavor. Not spicy, just flavorful!
Ingredients
  • 1 bunch of cilantro, coarsely chopped
  • 1 c. loosely packed fresh mint leaves
  • 1 jalapeno or poblano pepper, seeded
  • 3-4 cloves garlic, peeled
  • 2 Tbsp fresh lime juice
  • 2 tsp sugar
  • ½ tsp salt

Instructions
  1. Combine all ingredients in a food processor until smooth. Taste for seasonings and add more salt if necessary.

 

Rhubarb Chutney

Rhubarb Chutney

Rhubarb Chutney
 

Great topping for oven roasted chicken, grilled pork chops or just good eating with crusty bread and shard cheese!
Ingredients
  • The rhubarb in your box, and cut crosswise ¼ inch thick
  • 2 Tbsp extra-virgin olive oil
  • 2 scallions (the yellow bits) finely chopped
  • 2 garlic cloves, minced
  • 2 Tbsp finely grated peeled fresh ginger (from one 1-inch piece)
  • Coarse salt
  • ⅔ cup dry white wine, such as Sauvignon Blanc
  • ½ cup golden raisins, coarsely chopped
  • ½ cup honey or ¾ cup sugar

Instructions
  1. Heat oil in a medium saucepan over medium heat.
  2. Cook scallions, garlic, ginger, and ½ teaspoon salt for about 5 minutes.
  3. Remove from heat, and add wine and raisins.
  4. Return to heat, and bring to a boil; cook for 1 minute.
  5. Add honey/sugar, and stir until it dissolves.
  6. Stir in half the rhubarb. Bring to a boil.
  7. Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes.
  8. Stir in remaining rhubarb. Raise heat; bring to a boil.
  9. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes.
  10. Let cool completely.

 

Sambal Matah

Sambal Matah is a spicy lemongrass and shallot relish recipe from Bali. Serve on fish, chicken or mix with rice and top with your favorite curry recipe!

Sambal Matah
 

Ingredients
  • 2 shallots, finely chopped
  • 2 chillies or 1 jalapeno, finely chopped
  • 4 lemongrass pieces, finely chop the white piece close to the peeled root
  • ½ tsp shrimp paste
  • 4 tbsp sunflower oil or vegetable oil
  • a squeeze of lime juice
  • salt to taste

Instructions
  1. Mix all of the ingredients together well and let sit for at least 10 minutes to let the flavors meld.
  2. Keeps well in the fridge for up to a week.

 

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.

 

Jalapeno Cilantro Green Sauce

This Jalapeno Cilantro Green Sauce is a favorite of Farmer Noah’s family. They love it on rice dishes, tacos or pasta!

Jalapeno Cilantro Green Sauce
 

Ingredients
  • 2 Tablespoons olive oil
  • 1 large clove garlic or 2 smaller ones
  • 1 bunch Cilantro
  • 1-2 teaspoon lemon juice
  • ⅓ to ½ of a Jalapeño, to your taste
  • 1 teaspoon fresh ginger powdered is fine too
  • 2-3 springs mint optional
  • Salt to taste

Instructions
  1. Start with blending olive oil and garlic together.
  2. Wash and roughly chop cilantro before adding.
  3. Finely mince jalapeño.
  4. Add remaining ingredients and blend into a puree.
  5. Use on pasta, chicken, or tacos.

 

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.

 

Peperonata

Peperonata is an Italian side dish to serve over pasta, chicken or as a spread for crusty bread. Think of it kind of like a “pepper pesto”.

Peperonata
 

Ingredients
  • ¼ cup olive oil
  • ½ red onion, thinly sliced
  • 2 roaster peppers, thinly sliced
  • 2 Roma tomatoes, thinly sliced
  • 1 tablespoon balsamic vinegar or red wine vinegar

Instructions
  1. Heat oil in heavy large skillet and add peppers, tomatoes and onions. Sauté until very tender, about 30 minutes.
  2. Mix in vinegar. Season to taste with salt and pepper.

 

Organic Cucumber, Fennel and Green Olive Relish

This Organic Cucumber, Fennel and Green Olive Relish is a perfect new addition to:

  • Brats
  • Fish
  • Crackers
  • Veggie Burgers
  • Grilled Chicken
Cucumber, Fennel & Green Olive Relish
Author: 
Recipe type: Relish
Cuisine: American
 

This recipe was created by Dani Lind of Rooted Spoon Culinary
Ingredients
  • 2 cups cucumbers, seeded (& peeled if you wish) & cut into small dice (1/4” or less)
  • ½ cup fennel stems, peeled & cut into small dice
  • ⅓ c. green olives, coarsely chopped
  • ¼ c. green onions, coarsely chopped
  • ¼ c. fennel leaves, chopped
  • 2 Tbsp. basil chiffonade
  • juice & zest of 1 lemon
  • 1 tsp. honey
  • salt & pepper to taste
  • 1 tsp. olive or Driftless sunflower oil

Instructions
  1. Combine lemon juice/zest, honey, salt & pepper in a medium bowl & whisk until honey & salt are dissolved.
  2. Add oil while whisking.
  3. Toss in remaining ingredients & serve or refrigerate.
  4. Serve with grilled chicken, crackers, or combine with salad greens, chickpeas, & feta cheese for a main course salad. The possibilities are endless!

 

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.