Irish Colcannon with Green Kale and Bacon

Irish Colcannon with Green Kale and Bacon
Author: 
 

Ingredients
  • 2 pounds yellow potatoes into 11⁄2” cubes
  • 5 slices bacon, diced (optional, I guess)
  • 1 large red shallot, diced
  • 1 bunch of green kale with stems removed and coarsely chopped
  • 4-6 mini peppers, chopped up with stems removed
  • 2 carrots, grated
  • 1 stick of butter (use cultured Irish butter if possible)
  • 3⁄4 cup half and half
  • Salt, to taste
  • Ground black pepper, to taste

Instructions
  1. Bring a large pot of salted water to a boil and add the potatoes. Cook until tender, 8 to 10 minutes. Reserve 1 cup of the cooking liquid and drain the potatoes.
  2. While the potatoes are cooking, heat a pan over medium heat and cook the bacon, stirring often, until it is nicely crisped. Remove the bacon to a paper towel-lined plate.
  3. Add the onion to the pan and cook until soft and translucent. Reduce the heat to medium-low and add the peppers, grated carrots & garlic. Cook until fragrant, but not browned.
  4. Add the kale to the onion/pepper/carrot/garlic mixture and cook until wilted but still bright green, 5 minutes. Remove from the heat and set aside.
  5. Mash the potatoes so that they are lightly mashed with lots of chunks. Add the butter and half and half to the potatoes and continue to mash until the large lumps are gone.
  6. Mix in the bacon and the kale onion mixture.
  7. Taste the colcannon and season with salt and pepper as needed. Add some of the reserved potato water to loosen the texture if needed.

 

Roasted Red Kuri Squash With Rosemary

Roasted Red Kuri Squash With Rosemary
Author: 
 

Ingredients
  • 1 Red Kuri Squash, peeled, seeded and diced to ½-inch cubes
  • 2 roaster peppers, stemmed, seeded, and diced to ½-inch
  • 1 red shallot, minced
  • 3 garlic cloves, minced
  • 2-3 sprigs rosemary, de-stemmed and chopped up
  • salt & freshly ground pepper, to taste (I use about ½ tsp each)
  • 3 – 4 tbsp Driftless Sunflower Oil (or olive oil)
  • ½ cup freshly grated parmesan cheese

Instructions
  1. Preheat oven to 400 degrees F
  2. In a large bowl, combine squash, roaster peppers, shallot, garlic, rosemary, salt & pepper. Toss to mix. Drizzle in oil, tossing as you go, until vegetables are all lightly coated.
  3. Transfer to a rimmed baking sheet or large casserole dish. Sprinkle half of the cheese evenly over the top of the vegetables.
  4. Roast in the preheated oven, stirring 2 or 3 times, until squash is tender and beginning to brown at the edges, about 45-60 minutes.
  5. Sprinkle the remaining cheese over the top and return to the oven for 5 minutes, or until the cheese has melted and begun to brown. Serve hot.

 

Organic Tomato Gratin with Garlic and Parmesan

This Organic Tomato Gratin with Garlic and Parmesan recipe is a crowd pleaser! Makes a fabulous appetizer or dinner!

 

Tomato Gratin with Garlic & Parmesan
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

 

This recipe was created by Dani Lind of Rooted Spoon Culinary
Ingredients
  • 4 large or 6-8 small firm but ripe tomatoes, cut in half
  • Salt & pepper taste
  • 2 Tbsp. fresh or 2 tsp. dried basil, oregano, &/or marjoram
  • 3 cloves garlic, minced
  • ¼ c. grated Parmesan
  • ½ c. bread crumbs
  • 3 Tbsp. Drfitless sunflower oil or olive oil

Instructions
  1. Preheat oven to 400 degrees & lightly oil a baking dish that will fit all the tomato halves in one layer.
  2. Gently scoop out some of the tomato seeds & squeeze out a bit of the juice from each tomato.
  3. Place cut side up in the pan & sprinkle with salt, pepper, & herbs. In a small bowl, mix garlic, Parmesan, & bread crumbs, adding a bit of salt & pepper if you wish.
  4. Carefully top each tomato with a bit of this mixture, then drizzle the oil over the top. Bake for 20-30 minutes, until tomatoes are bubbly & tops are starting to brown.

 

Check out other great recipes from Driftless Organics.

Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.

Organic Tomato Potato Galette

Tomatoes and potatoes make a great pair – and not just because their names rhyme, their scrumptious flavors compliment each other in every way. We hope you love this Organic Tomato Potato Galette recipe just as much as we do!

Tomato Potato Galette
Recipe type: Main Dish
Serves: 6
 

This recipe was originally posted by CSA member Andrew and comes from food.com. It looked (and tasted) too good to not share with everyone. This recipe was created by Dani Lind of Rooted Spoon Culinary
Ingredients
  • 5 medium red potatoes, washed & grated
  • ¼ teaspoon salt
  • ¼ teaspoon coarse black pepper
  • 3 cloves garlic, minced
  • 1 teaspoon chopped fresh thyme or ½ teaspoon dried thyme
  • 1 tablespoon white wine vinegar
  • 1 large egg
  • 3 tablespoons Drfitless sunflower oil or olive oil
  • 3 large firm very ripe tomatoes, sliced
  • 3 ounces gorgonzola or 3 ounces chevre cheese or 3 ounces feta cheese, crumbled
  • 10 whole basil leaves, cut ¼ inch strips

Instructions
  1. Preheat oven to 400 degrees and place the rack in the lowest position.
  2. Place potatoes in a strainer and press with the back of a spoon to remove all the moisture.
  3. In a medium bowl, combine the potatoes, salt, pepper, garlic, thyme, vinegar, egg and two tablespoons of the olive oil.
  4. Pat the mixture into a well-oiled 9-inch pie plate.
  5. Bake for 30 minutes. Remove from the oven and brush the crust with the remaining oil.
  6. Arrange tomatoes in concentric overlapping circles on the potatoes.
  7. Sprinkle with cheese and basil. Season with salt and pepper to taste and return to the oven.
  8. Bake for 15-20 minutes until the cheese is light brown and bubbly.
  9. Remove and allow to cool for five minutes before cutting into wedges.

Check out other great recipes from Driftless Organics.

Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.

 

Organic Savory Chard Pie

Breakfast? Lunch? Dinner? This Organic Savory Chard Pie hits the spot!

 

Savory Chard Pie
Author: 
Recipe type: Main Dish
 

This recipe was created by Dani Lind of Rooted Spoon Culinary
Ingredients
  • ⅔ c. chopped onions, scallions, and/ or garlic scapes
  • 1 bunch Swiss chard, stems & leaves separated & coarsely chopped
  • 3 large eggs
  • 1 c. milk or ½ & ½
  • 1 Tbsp sunflower oil
  • 1 pie crust (unbaked)
  • 1 c. cheese, grated (Swiss, Gruyere, Cheddar, Gouda, etc.)
  • 1 Tbsp. fresh herbs (parsley, dill, thyme, etc.)
  • salt & pepper to taste

Instructions
  1. Preheat oven to 400 degrees.
  2. Saute onion/garlic in oil for a minute.
  3. Add chard stems & saute for a few minutes, until softened.
  4. Add chard leaves & saute while stirring until just wilted.
  5. Remove from heat. Beat eggs, milk, salt, & herbs.
  6. Spread chard mixture on bottom of crust. Top with grated cheese.
  7. Pour egg mixture over the top.
  8. Bake for 30-40 minutes until top is slightly browned & center is firm.
  9. Serve hot or cold.

 

Check out other great recipes from Driftless Organics.

Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.

Organic Eggplant and Green Kale Bake

Looking for a new twist on eggplant?? Check out our Organic Eggplant and Green Kale Bake – a wholesome dinner the whole family will love!

 

Eggplant and Green Kale Bake
Recipe type: Entree
Serves: 4 servings
 

Ingredients
  • 1 eggplant, sliced crosswise in ½ inch slices
  • Driftless Organics Sunflower Oil (or olive oil)
  • salt, pepper
  • 1 bunch of green kale, coarsely chopped
  • 2-3 cups of tomato sauce
  • 1 cup riccota cheese
  • 1 egg
  • ½ cup freshly grated Parmesan cheese
  • 1 tsp dried oregano
  • 1 cup grated Monterey Jack cheese (or Fontina)

Instructions
  1. Brush both sides of the eggplant slices with olive oil. Place them in a single layer on an oiled baking sheet. Sprinkle with salt and pepper. Bake at 400 degrees until tender, turning them over once. This will take 20-30 minutes in total.
  2. Bring a pot of salted water to a boil. Drop in the kale and simmer for 10-15 minutes until tender. Drain well. Cool. Press out any remaining water.
  3. Combine the fresh cheese, kale, egg, Parmesan cheese, oregano and basil until well mixed.
  4. In an 8 inch square baking pan, spread ½ cup tomato sauce. Place slices of eggplant over to cover. Top with ½ of the kale cheese mixture. Spoon ½ – ¾ cup of the tomato sauce over. Repeat layers. Top with a final layer of eggplant slices and the remaining tomato sauce. Sprinkle with the grated Monterey Jack cheese.

 

Pasta with Peas and Basil Garlic Scape Pesto

Pasta with Peas and Basil Garlic Scape Pesto is a great meal to throw together in a jiffy! If your schedule gets crazy like ours does here at Driftless Organics, prepare the pesto ahead of time and make this an even speedier meal!

Pasta with Peas & Basil Garlic Scape Pesto
Author: 
Recipe type: Side Dish
Serves: 4-6
 

A quick summertime pasta dish. Some of that lovely salad mix would be nice on the side!
Ingredients
  • 1lb. pasta of choice
  • ¾ lb. snap or snow peas (about the amount in your box)
  • 2 c. basil, loosely packed
  • ½ c. garlic scapes, chopped
  • ¼ c. sunflower oil or olive oil
  • ¼ c. parmesan cheese, grated
  • ¼ c. pine nuts or walnuts
  • salt & pepper to taste

Instructions
  1. For pesto: In food processor (or blender) pulse scapes, parmesan, nuts, salt, & pepper until coarsely chopped.
  2. Add basil & then oil & pulse a few times more. Don’t puree it – it should be somewhat coarse. Set aside.
  3. Cook pasta in salted water.
  4. When pasta is almost done, add the peas and cook for another 2 minutes. Drain, rinse, and pour into a large serving bowl & toss with pesto.
  5. Add more oil & salt if necessary.
  6. Garnish with basil leaves, parmesan, or pine nuts.

 

Check out other great recipes from Driftless Organics.

Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.

 

Organic Thai Basil Stir Fry

Organic Thai Basil Stir Fry is delicious on its own or paired with some Big River Beef!

Thai Basil Stir Fry
Author: 
Recipe type: Main Dish
Cuisine: Thai
 

Ingredients
  • Sauce:
  • ½ c. vegetable or chicken stock
  • 2 Tbsp. soy sauce/tamari
  • 1 tsp. sugar
  • 1 – 3 tsp. hot sauce/chili paste or dried red chilies to taste
  • 1 – 2 Tbsp. fish sauce, to taste (optional but highly recommended)
  • 1½ Tbsp. safflower, peanut, or sesame oil
  • 4 – 5 garlic scapes or 3 cloves garlic, chopped
  • 1 bunch scallions, whites chopped & greens sliced (for garnish)
  • 1 fennel bulb (core removed), cut into ½” slices
  • 1 c. snow or snap peas
  • 1 bunch collards (stems removed), coarsely chopped
  • 10-20 basil leaves, thinly sliced

Instructions
  1. In small bowl, whisk sauce ingredients until sugar is dissolved.
  2. In wok or large frying pan, heat oil.
  3. On high heat, stir fry garlic scapes, scallion whites, and fennel for about 20 seconds, until fragrant.
  4. Add vegetables and stir fry for 1-2 minutes.
  5. Add sauce & continue to stir for another 2 minutes, until vegetable are cooked but still slightly crunchy.
  6. Add green onion tops & basil & serve.

 

Check out other great recipes from Driftless Organics.

Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.

Organic Ratatouille

Organic Ratatouille is the perfect recipe when you’re staring a box chuck-full of beautiful Driftless Organics produce in the face!

Ratatouille
Author: 
Recipe type: Main
Cuisine: French
Serves: 4-6
 

Ingredients
  • 2 Tbsp. olive oil
  • 1 cup onion, sliced
  • 2 sweet peppers, cut in half & thinly sliced
  • 1 patty pan squash or zucchini, cut in half & cut in ¼” sliced
  • 1 medium-large eggplant, cut into 1” pieces
  • 4 tomatoes, quartered
  • 3 Tbsp. fresh rosemary & thyme (or 3 tsp. dried)
  • ½ cup basil, chopped
  • 4 cloves garlic, minced
  • salt & pepper to taste

Instructions
  1. Heat olive oil in large skillet. Saute onion & garlic for a minute or two.
  2. Add peppers & saute another minute. Add squash/zucchini, & eggplant, salt, & pepper, cover & cook for 10 minutes on medium-low heat.
  3. Add tomatoes, herbs, & basil.
  4. Cover & cook for another 20 minutes or so, until vegetables are tender.
  5. Adjust seasoning & serve with pasta.
  6. Delicious as pizza topping!

 

Check out other great recipes from Driftless Organics.

Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.

Organic Fish Tacos with Arugula

 Organic Fish Tacos with Arugula are sure to make a splash with your family at dinner!

Fish Tacos with Arugula
Author: 
 

This recipe was created by Dani Lind of Rooted Spoon Culinary
Ingredients
  • 1 lb. white flaky fish like cod, mahi mahi, or walleye or tilapia, cut into long strips
  • Corn tortillas
  • 2 carrots, grated
  • 2 c. arugula, washed, dried, & shredded
  • ½ sweet onion, thinly sliced
  • lime wedges for garnish
  • Sauce:
  • ⅔ c. plain yogurt or sour cream
  • 3 Tbsp. mayonnaise
  • 1 lime, juiced
  • 1 jalapeno pepper, minced OR 1 Tbsp. hot sauce
  • ½ tsp. ground cumin
  • ½ tsp. ground coriander
  • ¼ tsp. chipotle powder (optional)
  • 3 Tbsp. cilantro, chopped (optional)

Instructions
  1. Squeeze lime juice & salt over fish.
  2. Whisk sauce ingredients together & set aside.
  3. Either grill or bread & deep fry.
  4. Mix 1 c. flour, 2 Tbsp. cornstarch, 1 tsp. baking powder, ½ tsp. salt & quickly mix in an egg beaten with some light beer.
  5. Roll each piece of fish in flour then dip in breading & slide into a couple of inches of 375 degree oil until golden brown.
  6. Drain on paper towel.
  7. Warm each tortilla on a hot pan & serve topped with fish, veggies, sauce, & lime wedges.

 

Check out other great recipes from Driftless Organics.

Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.