SAVORY STRAWBERRY RHUBARB COMPOTE

Save Print Savory Strawberry Rhubarb Compote Author: Dani Lind   Ingredients 1 ½ c. strawberries, sliced 1 ½ c. rhubarb, diced 1 stalk green garlic, white bottom & green stem up to leaves, minced 2 green onions, white & green parts, chopped 1 Tbsp. olive or Driftless sunflower oil 2 Tbsp. balsamic vinegar 2 to 3 […]

Shredded Parsnips with Walnuts

Save Print Shredded Parsnips with Walnuts Author: Dani Lind   Ingredients 2 Tbsp Olive oil or Driftless Sunflower Oil 1lb grated parsnips (about a third of what’s in your box) Kosher salt ¼ c. walnuts ¼ golden raisins (regular raisins will do!) 1 tsp chopped fresh sage Fresh lemon juice Instructions Heat the oil in a […]

Roasted Sweet Potato Bisque with Blue Cheese Croutons

Save Print Roasted Sweet Potato Bisque with Blue Cheese Croutons Serves: 5-6   Ingredients 4 medium sweet potatoes, peeled & cut into 1” chunks 1 Tbsp. olive or Driftless sunflower oil ⅛ – ¼ tsp. cayenne pepper 2 Tbsp. butter 1 large onion, diced 2 cloves garlic, minced 1 tsp. dried thyme 6 c. chicken or […]

Cream-Braised Mélange of Winter Squash

Save Print Cream-Braised Mélange of Winter Squash Serves: 6   You can cook the squash in this recipe longer for a chunky puree with some bite-sized bits of squash, or cook even longer into a puree. Or if you cook for less time, you’ll have forkful bites of squash in a creamy sauce. This recipe gives […]

Roasted Vegetables with Shallots & Apple Cider Reduction

Save Print Roasted Vegetables with Shallots & Apple Cider Reduction Author: Dani Lind Serves: 5-6   Ingredients 1 quart pure apple cider 6 cups mixed root vegetables of choice (parsnips, turnips, sweet potatoes, rutabaga, celeriac, carrots, etc.) cut into uniform sizes/shapes of choice – long strips, wedges, cubes, etc. 3 Tbsp. olive/sunflower oil Salt & pepper to […]

Roasted Rutabaga Wedges

Save Print Roasted Rutabaga Wedges Author: (from MACSAC’s ‘From Asparagus to Zucchini’ cookbook) Serves: 6-8   Ingredients 4 medium rutabagas (about 3 lbs.) 2 Tbsp. oil 3 Tbsp. balsamic vinegar Salt to taste Instructions Heat oven to 500 degrees. Cut ends off rutabaga & peel them. Use a heavy, sharp knife to cut each rutabaga in half […]

Fresh Winter Vegetables & Tahini Dip

Save Print Fresh Winter Vegetables & Tahini Dip Author: Dani Lind   Ingredients 4 cups sliced beauty heart radishes & carrots 4 cloves garlic, smashed with the side of a large knife 1 cup roasted tahini ¼ cup fresh lemon juice ¼ c. water Salt & pepper to taste Garnish: drizzle of olive or Driftless Sunflower […]

Sweet Potato Bravas

Save Print Sweet Potato Bravas Author: Dani Lind   Ingredients 4 medium sweet potatoes 4 Tbsp. Driftless Sunflower Oil or olive oil Salt to taste 3 cloves garlic, minced 1 – 16 oz can of crushed tomatoes, preferably fire-roasted ½ -1 tsp. cayenne pepper 1 tsp. smoked Spanish paprika toothpicks for serving Instructions Preheat oven to […]

Quinoa and Kale Stuffed Butternut Squash

Save Print Quinoa and Kale Stuffed Butternut Squash Author: Dani Lind   Ingredients 1 butternut squash 1-2 teaspoons Driftless Sunflower Oil salt and pepper ¾ pound of thick cut bacon, cut into ~1-inch pieces (optional, but oh-so-good) 2 cups loosely packed green kale, chopped small 2 cups cooked red quinoa pinch of freshly grated nutmeg ½ […]

Kale & Potato Gratin

Save Print Kale & Potato Gratin Serves: 8   Ingredients 1½ pounds red or yellow potatoes ¼ cup olive oil or Driftless sunflower oil 4 cloves garlic, minced 2 teaspoon coarse salt 1 teaspoon pepper ⅓ cup bread crumbs ⅓ cup grated Parmesan cheese 2 kale tops Instructions Preheat oven to 350° F. Get a pot […]