Winter Wild Rice Soup

Winter Wild Rice Soup
Recipe type: Soup
 
A great warm and hearty meal when there is a blizzard howling outside.
Ingredients
  • 1 Tbsp Driftless Organics Sunflower Oil
  • 1 small-medium onion, diced
  • 1-2 celery ribs ,diced
  • 4 garlic cloves, crushed and then chopped
  • 6 c. vegetable or chicken stock
  • 1-2 sweet potatoes, diced (about 1 c.)
  • 2 carrots, diced
  • 1 c. mushrooms, sliced
  • 1 c. wild rice
  • 1 bay leaf
  • 1 ½ Tbsp Old Bay Seasoning (you can make your own!)
  • 3 Tbsp Butter
  • ¼ c. flour
  • 1 ½ c. milk
  • 1-2 Handfuls of Kale OR Spinach, coarsely chopped
  • Salt and Pepper, to taste
  • *Optional: add diced OR shredded cooked chicken
Instructions
  1. Let oil heat up in a dutch oven. Add onions and celery, saute until translucent, about 3-5 minutes.
  2. Now add garlic, saute until fragrant, about 1-2 minutes.
  3. Add stock, sweet potatoes, carrots, mushrooms, wild rice, bay leaf & Old Bay Seasoning. Stir to combine. Continue cooking until the soup reaches a simmer.
  4. Reduce heat to medium-low, cover and simmer for 45 minutes, or until rice is tender, stirring occasionally.
  5. Take a small saucepan and melt the butter. Whisk in flour and let cook for about 1 minute. Slowly, whisk in milk, until combined. Continue cooking, stirring OFTEN, until the mixture nearly comes to a simmer and has thickened.
  6. When your veggies and rice are tender, Add the cream sauce and kale/spinach.
  7. Stir until combined.
  8. Taste and season with salt, pepper or more old bay seasoning. Serve warm.

 

Bok Choy with Cashew Sauce

Bok Choy with Cashew Sauce
Author: 
Cuisine: Asian
 
This sauce is soooo soooooo soooooooooooooo good. On bok choy, asparagus, or many many other veggies. Try it out!
Ingredients
  • ½ c. raw cashews
  • ¼ c. rice wine (or white wine) vinegar
  • ¼ c. white sugar
  • ¼ c. soy sauce
  • 1 Tbsp Minced Ginger root
  • Pinch of red pepper flakes (optional)
  • About 1-1.5# Bok Choy
  • ¼ c. Driftless Sunflower Oil (peanut or canola oil is a good substitute)
Instructions
  1. Toast cashews in a dry skillet, tossing frequently, until lightly browned and fragrant.
  2. Combine cashews, vinegar, sugar, soy sauce, ginger, pepper flakes and 2-4 Tbsp water into a blender/food processor. Puree until smooth. Set aside.
  3. Wash bok choy - stems and leaves, making sure to rinse away dirt in the ribs. Separate the leaves from the stalks.
  4. Cut stalks into 1” pieces and roughly chop the leaves.
  5. Heat the oil in a large skillet on high heat until hot, but not smoking.
  6. Add stems and cook, stirring often, until crisp-tender (about 2-3 minutes).
  7. Add the leaves and cook until they wilt and turn bright green (about another minute or two).
  8. Remove to a platter and cover with cashew sauce, or serve sauce on the side.

 

Curried Carrot, Sweet Potato & Ginger Soup

 

Curried Carrot, Sweet Potato & Ginger Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 2 teaspoons Driftless Organics Sunflower Oil
  • 2 teaspoons cumin
  • ½ cup chopped red shallots
  • 3 cups sweet potato, cut into ½” cubes
  • 1½ cups carrots, sliced into ¼” discs
  • 2 tablespoon grated ginger
  • 4 teaspoons curry powder
  • 1½ cups chicken or vegetable broth
  • 1 can coconut milk
  • ½ teaspoon salt
  • ** for a spicier soup, add harissa, sriracha or cayenne powder **
Instructions
  1. Heat oil in a large saucepan over medium-high heat.
  2. Add shallots; saute 3 minutes or until tender.
  3. Add potato, carrots, ginger, and curry; cook 2 minutes.
  4. Add broth; bring to a boil.
  5. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.
  6. Pour half of soup in a food processor or blender; pulse until smooth.
  7. Repeat procedure with remaining soup. Or better yet - if you have an immersion blender - just use that to puree until soup is the desired consistency.

 

Peanut Butter Carrot Cookies

 

Peanut Butter Carrot Cookies
Recipe type: Dessert
 
Ingredients
  • ½ cup butter
  • ½ cup packed brown sugar
  • ¾ cup white sugar
  • ½ cup peanut butter
  • 1 egg
  • ¼ cup milk
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 2 cups rolled oats
  • 1 cup grated carrots
  • 1 cup semisweet chocolate chips
Instructions
  1. Preheat oven to 375 degrees F.
  2. Cream together the butter, brown sugar, white sugar, and peanut butter.
  3. Add in the egg and the milk.
  4. Sift together the flour, salt and baking soda and stir in.
  5. Stir in oats.
  6. Add in the carrots and chocolate chips.
  7. Drop by teaspoon onto cookie sheets and bake for 15 minutes.

 

Creamy Leek & Kalette Pasta

Holy creamy goodness! This pasta is so yummy, you’re sure to make it again and again. If you don’t have kalettes, try substituting kale or brussels sprouts.

Creamy Leek & Kalette Pasta
 
Ingredients
  • 12 ounces penne pasta
  • 4 slices bacon, cut into ½-inch pieces
  • Your Kalettes
  • 1 bunch leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed well
  • Salt
  • Freshly ground pepper
  • ¾ cup heavy cream
  • ½ cup grated parmesan cheese, plus more for topping
Instructions
  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta and rinse with cool water.
  2. Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.
  3. Add the leeks and kalettes to the drippings in the skillet. Season with a ½ teaspoon salt and a ½ teaspoon of pepper and cook, stirring occasionally, until soft, about 3 minutes.
  4. Add the heavy cream and cook until it begins to thicken, about 2 minutes. Add the pasta to the skillet along with the parmesan, half of the bacon and ½ teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen.
  5. To serve, top with the remaining bacon, and of course more parmesan cheese.

 

Creamy Cucumber Dill Potato Salad

This Creamy Cucumber Dill Potato Salad is a great summertime dish to bring along to a potluck or BBQ!

Creamy Cucumber Dill Potato Salad
 
Ingredients
  • 1½ lb or half of your small red new potatoes
  • ½ cup plain Greek yogurt
  • ½ cup mayonnaise
  • Your dill, roughly chopped
  • 2 tablespoons red wine vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1½ cups onion, diced
  • 1 cucumber, very thinly sliced
Instructions
  1. Bring 1 in. water to a boil in a saucepan.
  2. Set whole potatoes in a steamer basket and steam in pan, covered, until tender, 15 to 20 minutes.
  3. Cool in ice water, then pat dry.
  4. Whisk yogurt, mayonnaise, dill, vinegar, salt, and pepper in a small bowl to combine.
  5. Quarter potatoes and put in a large bowl.
  6. Add onion, cucumber, and half the dressing; gently stir to coat. Add more dressing if you like, or save to use as a dip.
  7. Make ahead: Up to 2 days through step Chill potatoes and dressing separately and slice cucumber just before serving.

 

Organic Beet Chips

organic beet recipe

Organic Beet Chips made with Driftless Organics beets are a healthy snack that the kids will love!

They are a great side dish with:

Organic Beet Chips made with Driftless Sunflower OIl
Author: 
Cook time: 
Total time: 
 
organic beet recipe
Beet Chips made with Driftless Organics CSA beets.
This recipe was created by Dani Lind of Rooted Spoon Culinary
Ingredients
  • 2 pounds large beets, peeled
  • 2 tablespoons Driftless Sunflower Oil
  • Sea salt
  • Freshly cracked black pepper
Instructions
  1. Preheat oven to 350°. Line several baking sheets with parchment paper.
  2. Using a mandoline, thinly slice beets to a thickness of 1/16". In a large bowl, toss beet slices with oil to coat evenly.
  3. On prepared baking sheets, in a single layer, arrange as many slices as will fit without crowding. Bake until crisp, 25-30 minutes, rotating pans once halfway through baking.
  4. Cool chips and blot with paper towels to remove any excess oil.
  5. Repeat, using a cool prepared baking sheet for each batch, until all beet slices are baked.
  6. Toss chips with ¼ teaspoon salt and pepper to taste.

Check out other great recipes from Driftless Organics.

Driftless Organics CSA farms delivers CSA boxes full of wholesome, fresh produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.