Green Kale & Sweet Potato Soup with Cumin and Lemon

Green Kale & Sweet Potato Soup with Cumin and Lemon
Author: 
Recipe type: Soup
Serves: 6
 

Ingredients
  • 2 med-large leeks, white and light green only
  • 1 large red onion
  • 2 Tbs. Driftless Sunflower Oil
  • 1½ tsp. salt, more to taste
  • 1 lb sweet potatoes
  • 1 small red potato
  • 2 green kale tops
  • ⅔ cup chopped fresh cilantro
  • 2- 2½ cups vegetable broth
  • fresh ground black pepper
  • 1 Tbs. cumin seed
  • 1-2 Tbs. fresh lemon juice
  • a pinch of hot pepper
  • optional garnish: crumbled feta cheese

Instructions
  1. Thoroughly wash and coarsely chop the leeks, using only the white and light green part, and chop the onion. Heat the oil in a non-stick pan and start sauteing the onions, with a sprinkle of salt. When they are translucent and soft, add the leeks and keep cooking, stirring often, until all the vegetables are golden, about 20 minutes. Meanwhile, peel the sweet potatoes, scrub the small red potato, and cut them all into ½ inch chunks. Remove the leaves from the main stem of the kale top and then cut out the thicker stems of the individual leaves. Cut the greens into one-inch strips, or chop them very coarsely. Combine the sweet potatoes and kale in a soup pot with 5 cups (1¼ liter) cold water and a teaspoon of salt, bring to a boil, then lower the heat and simmer for about fifteen minutes. Add the sautéed leeks and onions to the pot, along with the cilantro, and a lot of fresh ground black pepper. Add as much of the vegetable broth as you need to give the soup a nice consistency – this is a hearty soup, but not a stew, and it should pour easily from a ladle. Simmer the soup gently, covered, for about ten more minutes.
  2. Lightly toast the cumin seed in a dry pan, just until it is fragrant, and grind it in a mortar or spice grinder. Stir the cumin seed and a spoonful of lemon juice into the soup, and taste. Add more salt, pepper or lemon juice as needed, and finish with a pinch of cayenne or any red pepper.
  3. Ladle into bowls and garnish with a heaping spoonful of crumbled feta cheese.

 

Roasted Vegetables w/Chevre & Lemon

Roasted Vegetables w/Chevre & Lemon
Author: 
 

Ingredients
  • 3 Tbsp. olive or Driftless sunflower oil
  • 1 head broccoli, cauliflower, or romanesco, cut into bite-sized pieces
  • 1 fennel bulb, cut in half lengthwise, cored & sliced
  • 2 sweet peppers, cut into bite-sized pieces
  • ½ yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh sage leaves
  • Salt & pepper to taste
  • Juice & zest from 1 lemon
  • 2 oz. plain or herbed chevre, crumbled

Instructions
  1. Preheat oven to 400 degrees.
  2. Toss broccoli/cauliflower & fennel in 2 Tbsp. oil & salt/pepper to taste in a large bowl. Pour onto a large rimmed baking sheet & roast for about 10 minutes.
  3. Toss sweet pepper & onion with remaining oil & add to roasting vegetables, carefully stirring with a metal spatula.
  4. After about 15 minutes, stir again & add garlic, thyme, & lemon juice. Continue to roast for another 5-10 minutes, or until vegetables are au dente but starting to brown a bit on the edges.
  5. Sprinkle with lemon zest & chevre & serve.

 

Dijon Potato, Pepper & Bean Salad

Dijon Potato, Pepper & Bean Salad
Author: 
 

Ingredients
  • 4 eggs
  • ½ lb. Dragon Tongue or green beans (around 3 c.), stem snapped & cut in half or thirds
  • 2 lb. new potatoes (around 6 medium-large potatoes), whole with peels
  • 1 small green bell pepper, cut into bite-size strips
  • ½ c. thinly sliced onion
  • 2 Tbsp. Dijon mustard
  • 2 tsp. honey
  • 2 tsp. sherry or white wine vinegar
  • 1 Tbsp. fresh oregano, tarragon, or thyme (or 1 tsp. dry)
  • Salt & pepper to taste
  • 3 Tbsp. Driftless sunflower oil
  • ¼ c. fresh parsley, chopped

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

 

Cucumber Mint Salad w/Feta Cheese

Cucumber Mint Salad w/Feta Cheese
 

Ingredients
  • 2 cups Greek-style yogurt
  • 1 teaspoon minced garlic
  • ½ thinly sliced cippolini onion
  • Juice & zest of ½ lemon
  • 2 tablespoons Driftless sunflower oil or olive oil
  • Salt & pepper to taste
  • 1 long or 2 small cucumbers, half peeled in stripes lengthwise, cut in half lengthwise, seeded, & sliced crosswise ¼ inch thick
  • 1 small green pepper, cut into bite-sized strips
  • 12 mint leaves, cut in thin ribbons
  • ¼ c. crumbled feta

Instructions
  1. Mix yogurt, garlic, onion, lemon juice/zest, oil and salt/pepper together until smooth.
  2. Chill until ready to serve.
  3. Just before serving, mix in cucumber, green peppers, sliced mint, & feta (save some mint & feta for garnishing on top).
  4. Adjust seasoning if necessary.

 

Lemon Roasted Cauliflower with Parmesan

Lemon Roasted Cauliflower with Parmesan
Author: 
 

Ingredients
  • 1 medium head of cauliflower, cut into bite-size pieces
  • 2 cloves of fresh garlic, minced
  • Juice of one lemon, freshly squeezed
  • 2 Tbsp Olive or Driftless Sunflower oil
  • Coarse salt and freshly ground black pepper
  • Parmesan cheese

Instructions
  1. Preheat oven to 450°F.
  2. Put cauliflower florets in a single layer in an oven-proof baking dish or rimmed sheet pan.
  3. Stir in the garlic & pour lemon juice and olive/sunflower oil over cauliflower & stir to coat. Sprinkle with salt and pepper.
  4. Place casserole uncovered in hot oven & roast for 20-25 minutes, stirring a couple of times, until the top is lightly brown.
  5. Remove from oven and sprinkle generously with Parmesan cheese & return to oven for another minute or two. Serve immediately. Serves 3-4

 

Organic Roasted Broccoli and Zucchini With Avocado

Mixed Grilled Veggies w/Balsamic Vinegar and Oregano
Author: 
 

Ingredients
  • 2 medium zucchini, carefully cut lengthwise into ¼” slabs
  • 1 fresh onion, sliced into ¼” thick solid rounds
  • 1 head broccoli, carefully cut lengthwise up through stem into florets into ¼” slabs
  • 3 Tbsp. olive or sunflower oil
  • 1 Tbsp. balsamic vinegar
  • Salt & pepper to taste
  • 3 Tbsp. coarsely chopped fresh oregano
  • Soft goat cheese or feta for garnish (optional)

Instructions
  1. Preheat a grill to medium-hot.
  2. Carefully toss all the prepared vegetables in a bowl with the oil, vinegar, salt, & pepper to coat.
  3. Oil the grill grates & grill over direct heat, carefully turning the vegetables when starting to brown, about 3 minutes each side (some may take longer or shorter).
  4. Serve drizzled with a bit more balsamic vinegar, fresh oregano, & cheese if you wish. Delicious with crusty bread! Serves 4-5.

 

Green Beans Almondine

Green Beans Almondine
Author: 
 

Ingredients
  • 1# green beans
  • 3-4 baby leeks or white scallions (white & light green parts only) cut into ½# slices on the bias & rinsed carefully
  • 2 Tbsp. butter
  • 1 Tbsp. Driftless sunflower or olive oil
  • ⅓ c. slivered almonds
  • Salt & pepper to taste

Instructions
  1. Blanch green beans in boiling salted water for about 3 minutes.
  2. Drain & plunge into ice cold water until cool & drain.
  3. Meanwhile, heat butter & oil in a heavy bottomed frying pan just big enough to hold leeks & green beans.
  4. Add sliced leeks, salt, & pepper & cook over medium-low heat until translucent.
  5. Add almonds & continue to cook until leeks are very soft & starting to brown & almonds are starting to brown.
  6. Toss in green beans & cook another minute or two until they’re warmed through. Serve immediately. Serves 4.

 

Oven Roasted Green Beans

Oven Roasted Green Beans
Author: 
 

Ingredients
  • 1 pound green beans
  • 11/2 tablespoons Driftless Sunflower Oil (or extra-virgin olive oil)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

Instructions
  1. Preheat the oven to 425.
  2. Trim the ends of the green beans and add to a large bowl.
  3. Toss with the oil, salt and pepper and spread out evenly on a parchment lined baking sheet.
  4. Roast, stirring once halfway through, until lightly caramelized and crisp tender, 12 to 15 minutes.

 

Crunchy Summer Salad

Crunchy Summer Salad
Author: 
 

Ingredients
  • 1 large cucumber, peeled lengthwise into stripes & seeds scraped out
  • 1 large fennel bulb, cut in half lengthwise & cored
  • 2 cups snow peas, stems snapped off
  • 1 bulb kohlrabi, peeled & cut in half
  • 1 Tbsp. white wine vinegar or lemon or lime juice
  • 1 Tbsp. honey
  • 3 Tbsp. finely chopped cilantro
  • 2 scallions, finely chopped
  • 1 garlic scape, minced
  • 3 Tbsp. olive or Driftless sunflower oil
  • Salt & pepper to taste

Instructions
  1. Bring a small stock pot filled with salted water to a boil.
  2. Cut cucumbers crosswise into ¼” slices & place in a mixing bowl.
  3. Cut fennel crosswise into ¼“ slices as well & place in a small bowl.
  4. Cut kohlrabi into ⅛” slices.
  5. Have a colander & bowl of ice water ready.
  6. Pour the fennel slices in the boiling water & blanch them for about 30 seconds & remove with a slotted spoon to the ice water. Repeat with the snow peas. Repeat with the kohlrabi.
  7. Let them all cool for a couple minutes & drain when totally cooled.
  8. Pour into mixing bowl with the cucumber.
  9. In a small bowl whisk together vinegar or juice & honey. Add cilantro, scallions, & garlic & slowly pour in oil while whisking vigorously to emulsify.
  10. Season to taste & toss in vegetables. Serve immediately or keep in fridge for a couple days.

 

Spicy Braised Beet & Turnip Greens

Spicy Braised Beet & Turnip Greens
Author: 
Recipe type: Side Dish
 

Ingredients
  • 1 bunch turnip greens, coarsely chopped
  • 1 bunch turnip greens, coarsely chopped
  • 4 scallions, diced up to about 4 inches from top
  • 3 garlic scapes, diced
  • 3 tablespoons Driftless sunflower oil (or olive oil)
  • 1 tablespoon red chile flakes
  • Salt to taste
  • Pepper to taste

Instructions
  1. In a large sauce pan, saute scallions, garlic scapes, a sprinkle of salt, and chile flakes in oil over medium heat.
  2. After a few minutes, add all of the greens, toss to incorporate all ingredients, and cover pan with lid. Once greens are wilted, remove lid.
  3. Cook greens until tender, about 8 minutes. Serve immediately, using tongs to transfer greens onto plates — give them a good squeeze to get rid of excess water before plating. Drizzle with more Driftless sunflower oil (or olive oil).