Larb with Cabbage Cups

Larb with Cabbage Cups
Recipe type: Entree
Cuisine: Laos

This is a fun way to eat your cabbage and meat. Great, delicious flavors and who doesn’t love eating with their hands!?
  • ½ c. raw skin-on peanuts
  • 2 Tbsp. Driftless Sunflower Oil (or a neutral oil)
  • 4 garlic cloves, chopped coarsely
  • 1 lb ground pork, beef or lamb (or combo!)
  • Kosher salt
  • 1 medium onion, thinly sliced into rings
  • 1-4 Cayenne Peppers, deseeded and deveined
  • (***1 was a nice spice for this Midwest girl, add more if you like it spicy***)
  • 2 lemongrass stalk, bottom third only, tough outer layers removed, thinly sliced
  • 2 Tbsp. Fresh lime juice
  • 1 Tbsp +1 tsp fish sauce
  • ¼ – ½c. torn mint leaves
  • ¼ head of sweetheart cabbage, halved crossways, leaves separated
  • Cooked short-grain rice and lime wedges for serving

  1. Preheat oven to 350. Toast peanuts on rimmed baking sheet, tossing halfway. When nuts are golden brown, 6-8 min, they are done. Let cool. Coarsely chop and set aside.
  2. Heat oil in large saucepan. When oil is shimmering, add garlic.
  3. Cook, smashing garlic down on cloves to break into smaller pieces for about 3 min. Push garlic to side, add ground meat and a pinch of salt. Cook, smashing and stirring meat and garlic together until no clumps remain and meat is no longer pink (about 4 min).
  4. Mix in onion, chiles, lemongrass, lime juice, fish sauce and half of peanuts.
  5. Let larb cool slightly, then stir in mint. Taste and season with more salt if needed.
  6. Transfer larb to a large bowl. Serve with cabbage, rice, lime wedges and remaining peanuts.
  7. ***If you want a crunch, eat cabbage raw. If you want to use the cabbage like a tortilla, blanch the outer leaves to make them more pliable.***


Gnocchi in Sage Garlic Butter

Gnocchi in Sage Garlic Butter
Cuisine: Italian

A great way to use some potatoes for a warm and hearty meal on a cold day!
  • Gnocchi:
  • 2 lbs whole potatoes
  • 2 beaten egg yolks
  • 1½ cups flour
  • Pinch of salt
  • Sauce:
  • 4 Tbsp Butter
  • 3 sage leaves, cut into fine strips
  • 1 garlic clove, mashed or microplaned
  • Pepper, to taste

  1. Gnocchi:
  2. Bake the potatoes at 350 for an hour. Make sure you prick them all over with a fork so it can vent as it cooks. Let cool, but it’s best to do the next step while they are warm.
  3. Scoop out the potato from the skin, mash and fluff them up with a fork. A potato ricer comes in handy for this step if you have it.
  4. Add flour, egg and salt, Mix until you have a pliable dough. Be careful not to overwork the dough.
  5. Cut dough into 4 sections.
  6. Roll each section (with light pressure) into long snakes about ¾” diameter, using flour as necessary.
  7. Cut into 1” pieces and form indentations, the tines of a fork work well. As you make them, place on a baking pan using wax paper.
  8. Now you can either freeze OR Cook.
  9. If you freeze, freeze on pan and when they are hard, transfer to a freezer bag/container.
  10. If cooking, bring salted water to a boil, gently drop the gnocchi into the water. When they rise, they are done – remove them with a slotted spoon.
  11. Sauce:
  12. Melt butter, add garlic.
  13. Add the sage and gnocchi and saute for a few minutes, until the gnocchi takes on a golden color. Add pepper generously and serve.


Wonderfully Easy Pasta with Kale

Wonderfully Easy Pasta with Kale
Recipe type: Entree
Cuisine: Italian

A quick healthy romantic meal for those beautiful summer evening sunsets
  • ⅓ lb pasta
  • 2-3 Tbsp. Driftless Sunflower Oil
  • 1 small onion, diced
  • 2-3 garlic cloves, minced
  • 1 bunch Kale (or Swiss Chard), chopped

  1. Cook pasta per directions.
  2. Meanwhile, heat oil in a large skillet over medium heat.
  3. Add the onions and garlic, cook until tender.
  4. Add kale and saute until wilted.
  5. Drain the pasta and combine it with onions, garlic and kale.
  6. Season with salt and pepper and serve immediately.
  7. Serves 2.


Summer Veggie Asian Stir Fry

Summer Veggie Asian Stir Fry
Recipe type: Entree
Cuisine: Asian

This recipe saved my bacon a few times during the last months of pregnancy and early months of having a newborn. It makes a GREAT healthy freezer meal kit. I typically quadruple the recipe if I’m doing the freezer meals – having 4 quick and easy meals that my sweet husband or I can throw together in the midst of toddler chaos is wonderful. When you are putting your kits together, make sure you freeze your meat and the sauce in separate small bags and then you can put them into a large gallon sized freezer bag that the chopped veggies go in.
  • 1-2 chicken breast/porkchop/steak, etc – long thin slices (optional)
  • 4c. vegetables, cut into large bite-sized pieces (broccoli, bok choy, carrots, green beans, onion, mushrooms, snow peas, summer squash, swiss chard, zucchini, etc)
  • 1 Tbsp. Driftless Sunflower Oil
  • Sauce:
  • ½ c. soy sauce
  • ½ c. chicken broth
  • 1 Tbsp. Non-GMO Cornstarch
  • 1 Tbsp. Honey
  • 1 tsp. Sesame seed oil
  • 1 tsp. Rice wine vinegar
  • 2” piece of ginger – grated into paste
  • 2 cloves garlic – minced or grated

  1. Mix sauce up, set aside.
  2. If choosing to put meat in, cook meat of choice and set aside.
  3. Chop up veggies.
  4. Start sauteeing veggies in oil (start with onions and carrots and putting in veggies according to cook times).
  5. When veggies are almost done, add meat (if using) and put in sauce, cooking for another 2-4 minutes.
  6. Serve over rice.


304 Special

304 Special

This recipe is a go-to in our family, quick and simple: The base is the same, but we add to it any veggies in season. You can even add an egg for a early morning scramble.
  • 1-2 zucchini, chopped
  • 1-2 summer squash, chopped
  • 1 medium onion, chopped
  • 1 sweet bell pepper, chopped
  • Any other veggie of your choice
  • Salt and pepper to taste
  • Feta cheese: to taste

  1. Saute onions for a few minutes until starting to get tender, then add peppers and zucchini.
  2. Add any veggie you want based on cook time: mushrooms, garlic scapes, fresh garlic, kale, spinach, carrots, peas.
  3. If wanting fresh veggies like cherry tomatoes or avocado, put that in when you are serving it. Adds a wonderful “freshness” to the dish.
  4. Don’t forget that feta, it makes everything “beta!”


Quinoa Super Salad

Quinoa Super Salad

Quinoa Super Salad

This is a go-to salad to make ahead for large gatherings or for meal prep for the week ahead. This salad is delicious and quite satisfying for a quick meal. This is sure to become a favorite.
  • Salad:
  • 2 c. Quinoa, cooked
  • ½ c. Craisins
  • Your share of spinach, kale or leaf broccoli: washed and roughly chopped
  • 2-3 scallions, chopped
  • ½-1 c. Any other veggies: sweet pepper, radishes, fresh snap peas, carrots, celery, salad turnips, etc.
  • Dressing:
  • ½ c. Driftless Sunflower Oil (or olive oil)
  • ¼ c. Lemon juice
  • 4 tsp. Honey or Maple syrup
  • 4 tsp. Mustard (honey mustard is recommended)
  • 1 tsp. Sea salt
  • Ground black pepper
  • 2 cloves garlic, minced
  • 3-5 leaves of fresh basil, chopped finely (optional)

  1. Cook quinoa. *If you want a nutty flavor, toast quinoa with a little oil over medium heat until it starts “popping”. Then add the water for cooking.*
  2. After it is cooked, turn off the burner, add the craisins and cover for about 5-10 minutes. This will “rehydrate” or plump up your craisins.
  3. Add all your chopped veggies to the quinoa and craisins in a big bowl.
  4. Dressing: Whisk together all ingredients until they “bond” and pour over salad.
  5. Mix salad. Serve with garnishes.
  6. ***Can be served hot or cold.***
  7. Garnishes: Sliced Almonds, toasted & Feta Cheese


Sweet Potato Black Bean Quesadillas

This Sweet Potato Black Bean Quesadilla is the perfect pick me up on a cold wintry day.  It will have you picking up those maracas and singing “We’re having a heat-wave”.

Sweet Potato Black Bean Quesadillas

  • 2 large sweet potatoes, sliced thinly
  • 1 can black beans, drained
  • 2 Tablespoons Butter, plus extra for greasing the pan
  • ½ teaspoon Salt
  • ½ teaspoon Chili Powder
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 cup finely sliced cabbage
  • 8 whole small Flour Tortillas
  • 2-1/2 cups grated cheese of choice
  • Your Favorite Toppings: Sour cream, salsa, avocado

  1. Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add sweet potatoes, onion and garlic.
  2. Sprinkle with salt, pepper, and chili powder.
  3. Cook for several minutes, turning gently with a spatula, until potatoes are golden brown and tender, but not mushy.
  4. Add the black beans and stir.
  5. In a separate skillet, melt additional butter and lightly brown both sides of the tortillas.
  6. Build the quesadillas by adding a layer of cheese topped with a layer of the squash mixture, sprinkled with raw cabbage.
  7. Top it off with a second tortilla.
  8. Brown each quesadilla on both sides, adding more butter to the pan if necessary.
  9. When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges.
  10. Serve with your favorite sides/toppings.


Thai Peanut Rainbow Salad

This Thai Peanut Rainbow Salad is just about the prettiest salad we’ve ever made! Plus, it’s easy AND delicious. Check it out:

Thai Peanut Rainbow Salad

  • Thai Chicken Salad Ingredients:
  • 3 cups shredded cooked chicken or tofu/tempeh/mock duck
  • 2 cups shredded purple cabbage
  • 1 cup shredded green cabbage
  • 1 avocado, diced
  • 1 mango, peeled, pitted and diced
  • 1 (large) carrot, shredded
  • 1 cup red beet, shredded
  • ¼ cup red onions, chopped
  • ¼ cup chopped cashews or peanuts
  • Peanut Dressing Ingredients:
  • ½ cup natural peanut butter
  • 2-3 tablespoons hot water
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons honey
  • ¼ teaspoon sesame oil
  • juice of 1 lime
  • pinch of red pepper flakes

  1. Whisk all of the dressing ingredients together until combined. If the dressing is too thick, add hot water a teaspoon at a time until it reaches the consistency you desire.
  2. Toss all salad ingredients together until combined.
  3. Drizzle with dressing or toss to combine, then serve immediately (otherwise the beets will bleed red all over your salad!).


Squash and Sweet Potato Curry Perfection

This Squash and Sweet Potato Curry Perfection is just that – one of the tastiest, perfect curry dishes we’ve ever tasted! See for yourself:

Squash and Sweet Potato Curry Perfection

  • 1 tsp peanut, sunflower or veggie oil
  • ½ to ¾ tsp cumin seeds
  • ¾ cup chopped onion
  • 3 cloves of garlic chopped
  • ½ inch ginger chopped
  • 1 tsp coriander powder
  • ½ tsp garam masala or curry powder
  • ½ tsp turmeric
  • ¼ tsp cinnamon
  • ¼ tsp black pepper
  • ¼ to ½ tsp cayenne/red chili powder
  • 6 oz tomato paste
  • 1, 15 oz can chickpeas drained
  • 1 cup chopped sweet potato
  • 1 cup chopped and peeled winter squash
  • 1 can coconut milk
  • ½ cup water
  • ¾ tsp or more salt

  1. Heat oil in a skillet over medium heat, add cumin seeds and cook until they change color and get fragrant.
  2. Add onions, garlic and ginger and cook until translucent.
  3. Add the spices and mix in. Cook for 30 seconds.
  4. Add tomato paste and the water, mix, cover and cook for five minutes.
  5. Add chickpeas, sweet potatoes, winter squash, coconut milk and salt. Mix, cover and cook for 15 to 20 minutes, until tender.
  6. Taste and adjust salt and spice. Serve as is, with rice, lentils, quinoa or naan.


Winter Squash Lasagna

Looking for a fun new lasagna recipe? Look no further than our Winter Squash Lasagna. A great lasagna to make in the fall when winter squash and spinach abound!

Winter Squash Lasagna

  • 1 container ricotta cheese
  • 4 oz. mozzarella
  • ⅛ tsp. freshly grated or ground nutmeg
  • ¼ cup grated Parmesan
  • 2 tbsp grated Parmesan
  • Salt
  • Black Pepper
  • 1 bunch spinach, thick stems discarded
  • 10-12oz winter squash puree (peeled, boiled or roasted & blended)
  • 6 no-boil lasagna noodles

  1. Heat oven to 425°F.
  2. In a large bowl, combine the ricotta, mozzarella, nutmeg, ¼ cup Parmesan, ½ tsp salt and ¼ tsp pepper; fold in the spinach.
  3. Spread ½ cup of the squash on the bottom of an 8-in. square baking dish.
  4. Top with 2 noodles and spread a third (about ¼ cup) of the remaining squash over the top. Dollop with a third (about 1 cup) of the ricotta mixture; repeat.
  5. Place the remaining 2 noodles on top; spread with the remaining squash and dollop with the remaining ricotta mixture.
  6. Sprinkle with the remaining 2 Tbsp Parmesan.
  7. Cover tightly with an oiled piece of foil (to prevent sticking) and bake for 15 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 8 to 10 minutes.