Refried Beans

Refried Beans
Recipe type: Side/Filler
Cuisine: Mexican
 
These homemade refried beans are delicious, nutritious and so easy to make! Try it out once and you won't use the canned versions again.
Ingredients
  • 1 Tbsp Driftless Sunflower Oil
  • ½ c. finely chopped yellow or white onion
  • 3 cloves of garlic, minced or pressed
  • 2 tsp. Ground cumin
  • 3 c. cooked black beans
  • ½ c. water
  • ½ tsp. Salt + some for sprinkling
  • Freshly ground black pepper
  • 1 tsp. Lime juice
Instructions
  1. In a medium saucepan, warm the oil over medium heat until shimmering.
  2. Add onion and a sprinkle of salt.
  3. Cook until onions have softened and browned a little, about 5-8 min.
  4. Add the garlic and cumin. Cook, stirring constantly, until fragrant (about 30 sec).
  5. Pour in beans and water, stir, cover and cook about 5 min.
  6. Reduce the heat to low, uncovered and use a masher or the back of a fork to mash up at least half the beans.
  7. Continue to cook the beans, uncovered, stirring often for about 3 more min.
  8. Remove the pan from heat and stir in salt, black pepper and lime juice.
  9. Taste and add more if needed. If the beans seem dry, add a splash of water and combine. Cover until you are ready to eat.

 

Potato Carrot Tart

Potato Carrot Tart
 
This tart is a great side dish or pretty enough to stand alone! So yummy and hearty. Feeds 2 (stand alone) or 4 (as a side dish)
Ingredients
  • 1 Large Baking Potato, thinly sliced *use a mandolin or food processor with a slicing blade to make uniform slices
  • 2 Tbsp melted butter
  • ¾ tsp. thyme
  • 1 tsp Dijon mustard
  • ½ tsp. Salt
  • ¼ tsp fresh ground black pepper
  • 2 Tbsp Driftless Sunflower Oil
  • 1 onion, halved and thinly sliced
  • 2 carrots, shredded
  • ½ - 1 c. shredded cheese: Swiss or Cheddar
Instructions
  1. Preheat oven to 400 F.
  2. Lightly oil a 10 inch tart pan or pie pan.
  3. Combine the melted butter, thyme, mustard, salt and pepper.
  4. Toss in the potato slices.
  5. Once coated, take slices and arrange in pie pan to form a “crust”.
  6. Bake for 20 min.
  7. While the tart shell bakes, heat oil in a skillet over medium heat.
  8. Add the onion and carrot and saute until the onion is limp and colored, about 10 min.
  9. When the tart shell comes out of the oven, top with onion mixture and sprinkle with cheese. Return to oven and bake until cheese is golden and melted, about 10-15 min.
  10. Let cool for about 5 min and serve.

 

Colcannon

Colcannon
Cuisine: Irish
 
Ingredients
  • 7-10 medium to large potatoes
  • Kosher salt
  • 6 Tbsp butter
  • 2 Onions, chopped
  • 2 garlic cloves, thinly sliced
  • 3 c. shredded cabbage
  • 1 ¼ c. milk
  • ½ c. heavy cream
  • Freshly ground black pepper
  • 1 scallion, thinly sliced (optional)
Instructions
  1. Boil Potatoes until tender, about 30-40 min.
  2. Melt 4 Tbsp butter in large saucepan over medium heat.
  3. Add onions until soft, about 8-10 min. Add garlic and cook until fragrant. Add 2 c. cabbage and cook until wilted, stirring often.
  4. Add milk and cream and bring to a simmer.
  5. Add potatoes and remaining 1 c. cabbage, then coarsely mash.
  6. Season with salt and pepper.
  7. Transfer to serving bowl. Top with remaining 2 Tbsp butter and sprinkle with scallion (optional).

 

Butternut Squash and Apple Soup

Butternut Squash and Apple Soup
Author: 
Recipe type: Soup
 
This is one of my family favorites....a dash of dried cayenne and a dollop of sour cream brings is a must. This soup is also great the next day, adding some garam masala and chunks of paneer..."instant" Indian. So yum!
Ingredients
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1-2 carrots, chopped
  • 2 Tbsp Butter
  • 1 Butternut Squash, peeled, deseeded and chopped
  • 1 tart green apple, chopped
  • 3 c. Chicken Stock
  • 1 c. Water
  • Pinches of Nutmeg, Cinnamon, Salt and Cayenne (to taste)
  • 1 Tbsp Maple Syrup (optional)
  • Sour Cream (for serving)
Instructions
  1. Saute onion, carrot and celery in butter until tender (about 3-5 min).
  2. Add the rest of the ingredients (minus syrup) and simmer. Be conservative with the spices.
  3. When butternut and apple are tender (about 20-30 min), puree the soup.
  4. Taste and add more spice per taste, including optional syrup.
  5. Serve with a dollop of sour cream.

 

Kale Slaw

Kale Slaw
Cuisine: Mexican
 
A yummy addition to any taco or burrito!
Ingredients
  • 1 bunch curly Kale, deribbed and chopped
  • Fine Sea salt
  • ⅓ C. crumbled Feta cheese
  • 3 Tbsp Driftless Organics Sunflower Oil
  • 2 Tbsp Lime juice
  • 1 medium Jalapeno Pepper, seeded, deribbed and minced
  • 2 clove Garlic, pressed or minced
  • ½ tsp. Cumin
Instructions
  1. Place chopped kale in a large serving bowl.
  2. Sprinkle lightly with salt and massage until the kale is fragrant, darker in color and slightly reduced in volume.
  3. Add feta cheese.
  4. In a small bowl combine oil, lime juice, jalapeno, garlic and cumin and ¼ tsp salt together.
  5. Whisk until well blended. Pour over massaged kale.
  6. Toss until lightly coated. Let sit to marinate at least for 15 minutes before serving.

 

Radish Top Soup

Radish Top Soup
Author: 
Recipe type: Soup
 
A great way to use up radishes and salad turnips. Delicious with homemade bread on a cool day!
Ingredients
  • 2 Tbsp butter or Driftless Sunflower Oil
  • 1 Medium Onion (about ½ c.) chopped
  • 2 medium sized potatoes, chopped (no need to peel)
  • 4-5 salad turnips, coarsely chopped
  • 4 c. radish and turnip greens and stems (be sure to wash them), roughly chopped
  • 4 c. chicken or vegetable broth
  • ⅓ c heavy cream (or half and half)
  • 5 radishes, sliced
  • 2-3 green onions (optional)
  • Salt and pepper, to taste
  • Herbs - optional (any kind you choose)
  • Dried Cayenne Pepper - optional (sprinkle per bowl or about ¼ tsp for the whole recipe)
Instructions
  1. Melt butter in large saucepan over medium heat.
  2. Stir in onion and saute until tender.
  3. Mix in potatoes, salad turnips and radish greens, coating them with butter.
  4. Pour in broth. Bring to a boil.
  5. Reduce heat, simmer for 15-20 min or until potatoes are tender.
  6. Transfer to a blender (or use an immersion blender) and blend until it reaches desired consistency. Return the soup to the pan and add cream.
  7. Top with sliced radishes and green onions (if using).
  8. ***Measurements aren’t very important for this recipe and we like our soup a little on the chunky side.****

 

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!?
Ingredients
  • 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
Instructions
  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!
Ingredients
  • 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
Instructions
  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.

 

Beet Salad with Goat Cheese

Beet Salad with Goat Cheese
 
Ingredients
  • 4 medium beets, scrubbed, trimmed and cut in half
  • ½ red onion, rough chopped
  • ⅓ c. walnuts, chopped
  • 3 Tbsp. Maple Syrup
  • 1 pkg of salad mix
  • ½ c frozen orange juice concentrate
  • ¼ c. Balsamic vinegar
  • ½ c. Driftless Organics Sunflower Oil
  • 2 ounces goat cheese: feta or chevre
Instructions
  1. Place beets into a saucepan, fill with enough water to cover.
  2. Bring to a boil and cook for about 20-30 min, until tender.
  3. Drain, cool and cut into cubes.
  4. While beets are cooking, place the walnuts in a skillet over medium-low heat.
  5. Heat until warm and starting to toast, then stir in the maple syrup.
  6. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
  7. In a small bowl, whisk together the orange juice, balsamic vinegar and olive oil to make the dressing.
  8. Place a large helping of salad mix onto 4 plates.
  9. Sprinkle red onion on top.
  10. Divide candied walnuts evenly and sprinkle over greens.
  11. Place equal amounts of beets over the greens and top with dabs of goat cheese.
  12. Drizzle each plate with some of the dressing.

 

Salad Pizza

Salad Pizza
Author: 
Recipe type: Pizza
Cuisine: Italian
 
A fresh take on pizza - sooooooooo yummy!
Ingredients
  • 1 Pizza Dough (homemade or bought)
  • 1 Tbsp. Olive Oil
  • Optional Toppings:
  • Sweet Pepper (optional), thinly sliced OR Roaster Pepper - roast before using as a topping
  • Basil (optional)
  • Tomato (optional), thinly sliced
  • Zucchini (optional), thinly sliced
  • Salad Mix/Spinach
  • Mozzarella, Feta and Parmesan Cheese
  • Salad Dressing - pick an option: Lemon Apple Cider Vinegar dressing, White wine vinegar dressing or Balsamic Vinegar Dressing.
Instructions
  1. Spread a pizza dough into a 14” round on parchment.
  2. Drizzle olive oil over crust, lay out toppings.
  3. Add mozzarella cheese and bake in a 425 degree oven on a pizza stone for about 12 minutes.
  4. Mix any and all greens you have in a bowl.
  5. Top with feta and dressing.
  6. Mix to coat salad.
  7. Dump the salad on the hot pizza and cut as desired.
  8. Top with fresh Parmesan.