Squash Soup

Squash Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 3 Tbsp. butter or Driftless sunflower oil
  • 1 large onion, diced
  • 3-4 ribs celery, diced
  • 3 cloves garlic, minced
  • 3 Tbsp. fresh ginger, minced (optional)
  • 1 butternut squash, peeled & cubed
  • 1 quart veggie or chicken stock
  • 3 Tbsp. heavy cream (optional)
  • ½ cup orange juice or apple cider (optional)
  • ½ - 1 tsp. 5 spice powder or garam masala (optional)
  • Salt & pepper to taste
Instructions
  1. In a heavy bottomed soup pot, heat butter/oil & sauté onions & celery for 4-5 minutes.
  2. Add garlic & ginger (if using) & stir for a couple minutes.
  3. Add cubed squash & stock, bring to a boil, reduce heat & simmer until squash is soft, about 20-30 minutes.
  4. Puree until smooth. Add cream/juice/cider if you wish & whatever seasonings you care to add, tasting as you go.
  5. Return to a simmer & serve.

 

Basic Wilted Kale

Basic Wilted Kale
Author: 
Recipe type: Salad
Serves: 2-3
 
Ingredients
  • 1 bunch kale
  • 1 Tbsp.Driftless sunflower oil
  • 1 tsp. minced garlic
  • 1 tsp. minced ginger (optional)
  • Salt & pepper to taste (or a splash of tamari & a couple drops of toasted sesame oil)
  • Squeeze of fresh lemon (optional)
Instructions
  1. Pull the kale leaves of their stems, coarsely chop, & rinse in a colander.
  2. Heat oil in a medium sauté pan.
  3. Add garlic (& ginger if using), stir a couple times, & add wet kale leaves.
  4. Cover & let the water on the leaves steam the kale for about 1 minute, until just wilted. Season with salt & pepper (& lemon if using, or tamari & toasted sesame oil) & serve immediately.
  5. Works with most other cooking greens as well just allow a couple more minutes cooking time for coarser greens like collards or kohlrabi leaves.

 

Pickled Beauty Heart Radishes

Pickled Beauty Heart Radishes
Author: 
Recipe type: Pickles
 
Ingredients
  • 2 lb. beauty heart radishes ((or mix of beauty hearts, Spanish radishes, & carrots or even turnips), cut into ⅛ inch julienne
  • 1 ½ c. white or apple cider vinegar
  • 1 ½ c. water
  • ¾ c. sugar
  • ½ tsp. salt
  • 1 tsp. fresh ginger, grated
  • 3 whole star anise
  • 6 cardamom pods
  • 9 whole black peppercorns
  • 1 ½ tsp. whole coriander seed
  • ¾ tsp. hot red pepper flakes
  • Sterilize 3 pint-size canning jars & lids.
Instructions
  1. In a medium saucepan, bring vinegar, water, sugar, salt, & ginger to a boil.
  2. Add julienned radishes & stir for 1 minute.
  3. Remove from heat & pack into sterilized jars with evenly distributed spices.
  4. Fill with pickling liquid to within a ½ inch of rim, wipe rim, & apply lids tightly.
  5. Place in refrigerator for up to a few months (wait a couple days to try them) OR can: process in a boiling water bath or steam canner for 10 minutes.

 

Veggies & Peanut Sauce

Veggies & Peanut Sauce
Author: 
Recipe type: Main Dish
Serves: 4-6
 
This is a great recipe to use up miscellaneous vegetables - anything from broccoli to winter squash to root vegetables like beets and carrots.
Ingredients
  • 5 cups mixed vegetables, cut into bite sized pieces
  • 4 Tbsp. natural peanut butter (crunch preferably)
  • 3 Tbsp. soy sauce/tamari
  • 2 Tbsp. apple cider or rice vinegar
  • 1 Tbsp. honey
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh ginger, minced/grated
  • 1 c. tomatoes, finely chopped
  • ½ cup apple juice/cider OR orange juice
  • Hot pepper flakes or fresh minced hot pepper, to taste
  • Black pepper to taste
  • Cilantro, for garnish (optional)
  • Cashews or peanuts
Instructions
  1. Cook vegetables, either by steaming, sautéing, or roasting.
  2. Meanwhile, combine remaining ingredients in small saucepan & bring to a boil over medium heat while stirring to dissolve peanut butter.
  3. Reduce to low heat & simmer for about 5 minutes, until thickened.
  4. Spoon over vegetables & serve, garnished with cilantro and nuts if you wish.
  5. Serve with rice, noodles, or millet.

 

Lots of Greens & Sweet Potato Soup

Lots of Greens & Sweet Potato Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 1 large onion, chopped
  • 2 Tbsp. butter or sunflower oil
  • 3 Tbsp. fresh ginger, minced
  • 3-4 cloves garlic, minced
  • 1 tsp. ground coriander
  • Dash of salt & pepper
  • 2 cups vegetable or chicken stock
  • 2 cups chopped tomatoes
  • 2 small or 1 large sweet potato, peeled, quartered lengthwise, & thinly sliced
  • 4 cups lightly packed greens, washed & coarsely chopped (spinach, turnip/radish greens, pea vine, chard, kale, etc.)
  • Splash of fresh lemon juice or rice vinegar
  • 2 Tbsp. miso, dissolved in some broth (optional)
  • ½ tsp. smoked paprika (optional)
Instructions
  1. In a large, heavy bottomed soup pan, sauté onion in butter or oil until translucent.
  2. Add ginger, garlic, coriander, salt & pepper & sauté for another few minutes.
  3. Add stock & sweet potatoes, bring to a boil, reduce heat & simmer until sweet potatoes are soft (about 15 minutes).
  4. Add greens & simmer for another 5 minutes or so.
  5. Add remaining ingredients, turn off heat, & serve.

 

Fried Rice with Napa Cabbage and Greens

Fried Rice with Napa Cabbage and Greens
Author: 
Recipe type: Main Dish
Serves: 4-6
 
Ingredients
  • 4 tablespoons high-heat oil (peanut, sesame, safflower, etc.)
  • 3 Tbsp. garlic scapes, minced
  • 4 green onions, chopped, white & green parts separated
  • 1 Tbsp ginger, grated
  • ½ small head napa cabbage, core removed & finely sliced (about 4 cups)
  • 2 c. finely sliced cooking greens (such as kohlrabi leaves, kale, collards, etc.)
  • 3 large eggs, lightly beaten
  • 4 cups cooked long-grain white rice
  • 3 tablespoons soy sauce
  • pinch of 5 spice powder (optional)
  • ½ cup chopped peanuts or cashews
  • salt & pepper to taste
Instructions
  1. Heat 2 tablespoons of the oil in a wok or a large nonstick/cast iron skillet over medium high flame.
  2. When hot, add the garlic scapes, white parts of green onions, & ginger & stir-fry for 1 minute until fragrant.
  3. Add the cabbage and stir-fry until the cabbage is wilted and soft, about 5 minutes, then add cooking greens & stir fry for another couple of minutes.
  4. Season with salt & pepper to taste.
  5. Remove the vegetables to a serving bowl & wipe out the pan with a paper towel.
  6. Put the pan back on the stove & heat with remaining 2 tablespoons of oil.
  7. When hot, crack eggs into the center. Scramble lightly, then let it set without stirring so it stays in big pieces.
  8. Fold in the rice & toss with the egg until well combined, breaking up the rice clumps with the back of a spatula.
  9. Return the stir-fried vegetables to the pan & season with soy sauce, & more salt, pepper, 5 spice powder (if desired).
  10. Toss everything together to heat through. Garnish with reserved scallion greens & peanuts.

 

Toasted Sesame Napa Salad

Toasted Sesame Napa Salad
Author: 
Recipe type: Salad
 
Ingredients
  • 6 c. shredded Napa cabbage (or combination of Napa, red cabbage, carrots, fennel)
  • ¼ c. sliced green onion or fresh onion stems
  • ¼ c. orange juice
  • 2 Tbsp. toasted sesame oil
  • 2 Tbsp. tamari
  • 2 Tbsp. rice vinegar
  • 1 tsp. fresh ginger, minced
  • ¼ tsp. 5-spice powder
  • 3 Tbsp. sesame seeds
  • 3 Tbsp. cilantro, minced (optional)
Instructions
  1. In serving bowl, combine shredded vegetables & green onions.
  2. In small bowl, whisk together next 6 ingredients & toss into vegetables.
  3. Toast sesame seeds in a small pan until they start to pop.
  4. Pour dressing on top of salad with cilantro.

 

Ginger Glazed Carrots

Ginger Glazed Carrots
Author: 
Recipe type: Side Dish
 
Ingredients
  • 1 pound carrots, approximately 7 medium, cut on the bias ¼ inch thick
  • 2 tablespoons unsalted butter
  • 1 Tbsp. fresh grated ginger
  • 1 cup ginger ale
  • ½ teaspoon chili powder
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley (optional)
  • salt to taste
Instructions
  1. In a 12-inch saute pan over medium heat, combine the carrots, butter, salt, grated ginger, and ginger ale.
  2. Cover and bring to a simmer. Once simmering, stir and reduce the heat to low.
  3. Cook for 5 minutes, covered.
  4. Remove the lid, add the chili powder and garlic and increase the heat to high.
  5. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes.
  6. Pour into a serving dish and sprinkle with the parsley.
  7. Serve immediately.

 

Ginger Squash Soup

Ginger Squash Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 1 medium butternut squash, peeled, seeded, & cut into 1” cubes
  • 1 medium yellow onion, chopped
  • 3 Tbsp. ginger, peeled & minced
  • 3 cloves garlic, peeled, crushed, & minced
  • 1 c. vegetable stock or water
  • 2 Tbsp. Driftless Sunflower oil
  • salt & pepper to taste
  • juice of 1 orange
  • ¼ c. half & half (optional)
Instructions
  1. In large pot, saute onions in oil for a couple of minutes.
  2. Add ginger & garlic & stir for a couple more.
  3. Add squash, saute for another few minutes.
  4. Add stock/water, salt, pepper, & orange juice; cover & cook until tender,about 30 minutes. Add half & half, remove from heat, & puree until smooth.

 

Greens with Ginger

Greens with Ginger
Author: 
Cuisine: Indian
 
This dish can be served over rice or as a side to other Indian dishes, especially mild curries
Ingredients
  • 3 Tbsp. Driftless Sunflower oil or safflower oil
  • 1 inch piece fresh ginger, peeled, sliced thinly, then chopped
  • 2 cloves garlic, minced
  • 2 fresh hot green chili peppers, chopped OR 1 Tbsp. crushed hot red pepper flakes
  • ½ tsp. garam masala (Indian spice mixture available at any food co-op)
  • ¼ tsp. sugar
  • ⅛ tsp. cayenne pepper
  • 1 bunch lacinato kale, stem removed & chopped coarsely
Instructions
  1. Put oil in a wok or large sauce pan over high heat.
  2. Add ginger & stir until ginger starts to brown.
  3. Add garlic, kale, & chilis or pepper flakes.
  4. Stir, cover, & cook until kale is tender, about 5 minutes.
  5. Add salt, garam masala, sugar, & cayenne & cook for a couple of minutes.