Cucumber Lime Sorbet

This Cucumber Lime Sorbet is a perfect treat for those hot summer days!

Cucumber Lime Sorbet
 

Ingredients
  • ¼ c lime juice
  • 1 large or 2 small cucumbers
  • ½ c sugar
  • 1 c water

Instructions
  1. Mix the sugar and a half cup of the water and boil until the sugar is dissolved. Set aside to cool.
  2. In the meantime, blend the cucumber, lime juice and the remaining water in a food processor.
  3. Once the sugar solution is cool, add to the cucumber mixture and freeze for around 30 mintues.
  4. Blend in the food processor again. Refreeze for 20 minutes before blending again in the food processor.
  5. Serve up and enjoy or keep in the fridge until your ready to enjoy this tasty treat.

 

Organic Savoy Cabbage, Green Bean & Snow Pea Stir-Fry

Driftless Organics CSA Box Recipes

Need a new stir-fry recipe to spice up your kitchen?? Check out our Organic Savoy Cabbage, Green Bean and Snow Pea Stir-Fry! Goes great with Big River Beef!

Organic Savoy Cabbage, Green Bean and Snow Pea Stir-Fry
Recipe type: Stir-Fry
Serves: 3-4 servings
 

Ingredients
  • 1½ cups green beans, ends snapped off and chopped in half
  • 2 cups snow peas
  • 2 medium red onions, thinly sliced
  • 3cupsof savoycabbage,thinlysliced
  • 1 medium zucchini (optional) , chopped into thin half-moons
  • 2 tablespoons Driftless Organics sunflower oil (or grapeseed, peanut,orsesame)
  • 4 tablespoon soy sauce (tamari)
  • 2 garlic scapes, minced
  • 1 tablespoon fresh minced ginger
  • ¼ teaspoon ground black pepper
  • 1 cup vegetable or chicken stock
  • 1 tablespoon rice wine vinegar
  • ½ – 1 teaspoon hot chili sauce (shriracha), to taste
  • 1 tablespoon cornstarch
  • Enough rice for 3-4 people

Instructions
  1. Prepare rice. While rice is cooking:
  2. Heat oil in saucepan over medium heat. Stir fry onions for one to two minutes, until they begin to soften. While stir frying, add 2 tablespoons Tamari. Add garlic, ginger, black pepper, green beans, snow peas, zucchini and savoy cabbage. Stir fry about 3 min.
  3. In bowl, combine the stock, remaining tamari, rice wine vinegar, hot sauce, and cornstarch.Whisk well. Add mixture to skillet and stir fry until sauce thickens and cabbage is tender, about 3 min. Serve hot.