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.

 

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 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.