Winter Vegetable Fried Rice

Winter Vegetable Fried Rice
Recipe type: Main Dish
Serves: 4

  • 1 cippolini onion, minced
  • 1 carrot, cut into small dice
  • 1 parsnip, cut into small dice
  • ½ beauty heart radish, cut into small dice
  • 1 Tbsp. each garlic & ginger, minced
  • 2 cups kale, de-ribbed & finely chopped
  • 3+ Tbsp. peanut or sesame oil
  • 3 cups cooked rice
  • Salt & pepper to taste
  • 2 eggs, lightly beaten
  • 2 Tbsp. tamari/soy sauce
  • ½ tsp. Chinese 5-spice powder (optional)

  1. Heat oil in a large cast iron pan or wok over medium-high heat & add onions, carrots, parsnips, & radish.
  2. Stir fry until starting to brown, then add garlic, ginger, & kale.
  3. Stir for another minute, then add rice, a bit of salt, & pepper.
  4. Stir fry until rice is hot & just starting to brown.
  5. Lower heat a bit & make a well in the middle.
  6. Add the egg & season with salt & pepper. Stir until egg just starts to set & then stir & scrape it into the rest of the stirfry until cooked.
  7. Add soy sauce & 5-spice & serve.
  8. Garnish with chopped roasted peanuts & cilantro, if desired.
  9. Add cooked chicken, pork, or tofu if you wish.


Baked Zucchini Sticks with Onion Dip

Baked Zucchini Sticks with Onion Dip
Recipe type: adapted from a recipe found on

  • Dip
  • 1 tablespoon butter
  • 1 medium yellow onion,
  • 2 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon prepared mustard
  • 1 cup mayonnaise
  • salt and pepper to taste
  • Zucchini sticks
  • 3 medium zucchini or summer squash, unpeeled, cut into 3”-long sticks (you can even use the patty pans if you are creative with your chopping
  • 1 tablespoon salt
  • 1 cup Panko bread crumbs (you can use regular bread crumbs, but Panko work better)
  • ½ cup freshly grated Parmesan cheese
  • 1 tablespoon chopped sage
  • ½ cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten

  1. To make the dip:
  2. Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize.
  3. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.
  4. Once the onions are a medium brown, remove from the heat and add the vinegar. Place the onions and vinegar into a small food processor.
  5. Add the honey and mustard, and process or blend until smooth.
  6. Add the mayonnaise and salt and pepper to taste, stirring to combine.
  7. Refrigerate, covered, until ready to serve.
  8. To make the zucchini sticks: Place the zucchini/summer squash sticks in a colander over a bowl and sprinkle with the tablespoon of salt.
  9. Let them drain for 1 hour or longer; rinse and pat dry.
  10. Combine the Panko bread crumbs, Parmesan, and sage; set aside.
  11. Preheat the oven to 425°F.
  12. Line a baking sheet with parchment, and coat with olive or sunflower oil.
  13. Dredge sticks a few at a time in the egg, then roll in the crumb mixture.
  14. Place the sticks on the prepared baking sheet.
  15. Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.
  16. Serve immediately, with onion dip.


Tomatillo Poblano Frittatas

Tomato Poblano Frittatas
Recipe type: Main Dish

  • 8 eggs
  • 2 Tbsp. milk
  • ½ tsp. dried oregano or marjoram
  • 2 Tbsp. butter, Driftless sunflower oil or olive oil
  • 1 poblano pepper, seeded & cut into thin strips (use gloves if you don’t want burning fingers)
  • 1 red sweet pepper, cut like the poblanos
  • 3 cloves garlic, minced
  • 1 c. tomatillos, husked & halved
  • 1 c. cheddar or jack cheese, shredded
  • salt & pepper to taste

  1. Turn oven on to broil. Whisk together eggs, milk, salt, pepper, & herbs in a bowl.
  2. Stir in half of the cheese.
  3. In a large well-seasoned cast iron pan or oven-proof skillet, melt butter or oil over medium heat & swirl to coat.
  4. Add pepper strips & saute for a minute or two.
  5. Add garlic & tomatillos & saute for another minute.
  6. Pour in egg mixture & let cook for a couple minutes, until starting to set around the edges.
  7. Place pan under broiler for about a minute, add remaining cheese, & return to broiler for another minute (be careful not to burn it!!).
  8. Serve immediately


Butternut Squash Pie

Butternut Squash Pie
Recipe type: Dessert

This recipe is a fair amount of work, but if you are feeling idustrious and want to make a homemade substitute to the ordinary pumpkin pie, here’s your chance
  • 1 unbaked and chilled 9-inch pie shell
  • 1 large butternut squash, cooked and pureed, about 1½ cups pureed squash
  • 1 cup light brown sugar, firmly packed
  • 3 large eggs
  • ¾ cup evaporated milk or half-and-half
  • 1½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla

  1. To cook squash:
  2. Cut the squash in half lengthwise; remove stem and scoop out the seeds.
  3. Place the squash, cut side down, on a foil-lined oiled baking pan; add about ½ cup of water to the pan.
  4. Cover loosely with foil and bake at 400° for 45 to 55 minutes, or until the squash is tender and can be easily pierced with a fork.
  5. Let cool completely then peel and mash or puree the squash or put it through a food mill.
  6. Measure 1½ cups of the squash and set aside.
  7. Reduce oven to 350° F and position an oven rack in the center of the oven.
  8. In a mixing bowl with electric mixer, beat the squash with the brown sugar.
  9. Add eggs, evaporated milk, spices salt, flour, butter, and vanilla.
  10. Beat until well blended.
  11. Pour the filling into the chilled pie and place on the center oven rack.
  12. Bake for 45 to 55 minutes, or until set.
  13. Check after about 35 minutes and loosely set a ring of foil or a pie crust protector over the browned crust so it won’t get too dark.
  14. When the filling is set, transfer the pie to a rack to cool.
  15. Serve just warm or at room temperature with a dollop of whipped cream.


Tuscan Zucchini Pie

Tuscan Zucchini Pie
Recipe type: Main Dish

  • 2 medium zucchinis
  • 2 eggs
  • ¼ cup unbleached all-purpose flour
  • ¼ cup milk mixed with ¼ cup water
  • ¼ tsp. finely chopped garlic
  • 3 Tbsp. minced cippolini onion
  • 1 c. chopped collard greens
  • Freshly ground black pepper
  • Freshly ground nutmeg
  • ¼ c. grated Parmesan or pecorino cheese
  • 3 Tbsp. Driftless sunflower oil or olive oil
  • Salt

  1. Cut zucchini crosswise into ⅛ inch thick rounds.
  2. Put in a bowl, sprinkle about ⅓ tsp. of salt over the top, toss, & set aside for 30 minutes
  3. Drain & pat dry.
  4. Preheat oven to 425 degrees.
  5. Beat eggs in a bowl. Beat in flour. Add themilk/water mixture & beat it in.
  6. Add the garlic, onion, collard greens, ⅓ tsp. salt, pepper, nutmeg, & cheese.
  7. Mix well.
  8. Arrange zucchini slices without overlapping in the bottom of two 8 inch cake or pie tins, double layering the zucchinis if possible.
  9. Stir the egg mixture well & pour it evenly over the 2 pans.
  10. Drizzle 1 Tbsp. oil over each pie & bake for 30 minutes.
  11. Serve hot with another drizzle of oil with each pie.


Potato-Leek Tourte

Potato-Leek Tourte

  • large russet potato or 1lb red potatoes
  • 1 partially baked 9” pie shell
  • 3 cups chopped leek, white & light green part only (If there’s not quite enough leek in the box for the recipe, add some chopped collard greens & saute them with the leek.)
  • 1 Tbsp. unsalted butter
  • ½ cup cream
  • 2 eggs
  • ½ tsp. salt
  • ¼ tsp. freshly ground pepper
  • ¼ tsp. freshly ground nutmeg grated Gruyere, Swiss, or goat cheese (optional)

  1. Preheat oven to 375 degrees.
  2. Gently crush baked potato with a fork into the bottom of the pie shell.
  3. Saute leek in butter until translucent.
  4. Transfer to the pie shell.
  5. Mix together the cream, eggs, salt, pepper, and nutmeg to make a custard.
  6. Pour over the onion and potato, sprinkle cheese on top (if using)
  7. Place in the preheated oven, baking for 45 minutes, or until the tourte is golden brown and the custard set.


Potato Salad, New York Style

Potato Salad, New York Style
Recipe type: Salad

  • 3 lbs. Russet potatoes
  • 3 large hard-boiled eggs, coarsely chopped
  • ½ cup bread & butter pickles, chopped
  • ½-cup onion, chopped
  • ½ cup celery or green pepper, chopped
  • Dressing:
  • ½ buttermilk
  • ½ sour cream
  • ½-cup mayonnaise
  • 2 tablespoons Dijon mustard
  • Chopped fresh parsley
  • Salt and pepper to taste

  1. Cover potatoes with salted water in large pot.
  2. Cover pot and boil gently until potatoes are tender but still hold their shape, about 30min
  3. Drain and cool slightly.
  4. Cut potatoes into 1-inch pieces.
  5. Transfer potato pieces to large bowl.
  6. Add the chopped vegetables.
  7. In a separate bowl, mix together the dressing ingredients.
  8. Pour over the potatoes and vegetables and toss gently to mix.
  9. Season with salt and pepper.
  10. Garnish with chopped parsley. Refrigerate.


Spicy Kohlrabi Wedges with Lime and Chipotle

Our Spicy Kohlrabi Wedges with Lime and Chipotle make the perfect simple snack for a hot summer day! Check this one out if you’re looking for something quick, easy and totally tasty!

Spicy Kohlrabi Wedges with Lime and Chipotle
Recipe type: Snack
Prep time: 
Total time: 


  • 2 or 3 medium kohlrabi bulbs, peeled and cut into thin half-moons or wedges
  • 1 tsp. Driftless sunflower oil
  • Juice and zest from 1 medium lime
  • ⅛-1/4 tsp. ground chipotle powder (to taste)
  • Salt to taste

  1. Toss all ingredients together in a serving bowl & let sit for 10 minutes or so to meld flavors..


Parsnip Latkes (pancakes)

Parsnip Latkes (pancakes)

  • 3-4 medium parsnips, coarsely grated
  • 2 medium carrots, coarsely grated
  • ¼ cup all-purpose flour
  • 2 eggs, beaten
  • 1 teaspoon onion, chives, or shallots, minced
  • 1 teaspoon parsley, chopped
  • salt & pepper to taste
  • canola/safflower/peanut oil for frying

  1. Toss the carrots and parsnips with the flour, add the eggs, onions, parsley, salt & pepper. Mix until evenly moistened.
  2. Heat ¼” of oil in a sauté pan until it is barely smoking.
  3. Drop about 3 Tbsp. of the batter for each latke (pancake) in the oil and flatten.
  4. Fry over medium heat until brown on both sides.
  5. Drain on a paper towel.
  6. Serve with apple sauce & sour cream.