Organic Roasted Tomatillo and Avocado Salsa

This Organic Roasted Tomatillo and Avocado Salsa is a recipe you’re sure to keep coming back to season after season!

 

Organic Roasted Tomatillo and Avocado Salsa
Recipe type: Salsa
Cuisine: Mexican
 

Ingredients
  • ½ pound tomatillos—husked, cored and quartered
  • 3 garlic cloves, lightly smashed and peeled
  • 1 jalapeño, stemmed and halved
  • ½ white onion, chopped up
  • 1 tablespoon Driftless Organics Sunflower Oil
  • 2 avocados—peeled, pitted and coarsely chopped
  • ¼ cup chopped cilantro
  • 1 teaspoon sugar
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 tablespoon fresh lime juice

Instructions
  1. Preheat the oven to 425°.
  2. On a rimmed baking sheet, toss the tomatillos, garlic, jalapeño and onion with the oil and spread in a single layer. Roast the vegetables until lightly charred and softened, about 12 minutes. Transfer to a blender and let cool.
  3. Add the avocados, cilantro, sugar, cumin and ½ cup of water and puree until smooth. Add the oregano and lime juice and pulse once or twice until incorporated. Transfer the salsa to a bowl and season with salt. Serve chilled or at room temperature.

 

Organic Heirloom Tomato and Fresh Mozzarella Salad

 Check out our Organic Heirloom Tomato and Fresh Mozzarella Salad. A great way to capture the flavor of summer!

Heirloom Tomato & Fresh Mozzarella Salad
Author: 
Recipe type: Side Dish
 

Ingredients
  • 1 lb. heirloom tomatoes (mixed colors are pretty), sliced thickly
  • ½ lb. fresh mozzarella (the kind in a salty brine), sliced/torn into bite sized pieces
  • ¼ c. sweet onions, sliced into thin wedges
  • 3 Tbsp. Driftless Sunflower Oil or olive oil
  • 1 Tbsp. balsamic vinegar
  • 2 Tbsp. fresh basil,
  • stacked, rolled, & thinly sliced
  • salt & pepper to taste

Instructions
  1. Mix all ingredients & allow to stand at room temperature for about a ½ hour before serving.
  2. Best served at room temperature to preserve proper texture of tomatoes.

 

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 Beet Carrot and Cabbage Slaw

Driftless Organics CSA Box Recipes

This Organic Beet Carrot and Cabbage Slaw is a colorful accompaniment to any meal! You can use red beets, but they will stain the whole salad red. You can also try the gold and chioggia beets. Either way, it’s gonna taste great!

 

Beet, Carrot, & Cabbage Slaw
Author: 
Recipe type: Side Dish
 

This recipe was created by Dani Lind of Rooted Spoon Culinary
Ingredients
  • 1 medium raw beet, grated
  • 2 medium carrots, grated
  • 2 cups savoy cabbage, very thinly sliced or shredded
  • 1 Tbsp. ginger, grated
  • 3 Tbsp. sunflower or sesame oil
  • ¼ c. cider vinegar
  • 1 Tbsp. sugar
  • 1 clove garlic, minced
  • salt & pepper to taste
  • ¼ c. green onions, minced
  • 2 Tbsp. fresh parsley, chopped

Instructions
  1. Whisk ginger, oil, vinegar, sugar, garlic, salt & pepper.
  2. Toss dressing with veggies
  3. garnish with green onions & parsley.

 

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.

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 Savoy Cabbage, Green Bean & Snow Pea Stir-Fry

Driftless Organics CSA Box Recipes

Need a new stir-fry recipe to spice up your kitchen?? Check out our Organic Savoy Cabbage, Green Bean and Snow Pea Stir-Fry! Goes great with Big River Beef!

Organic Savoy Cabbage, Green Bean and Snow Pea Stir-Fry
Recipe type: Stir-Fry
Serves: 3-4 servings
 

Ingredients
  • 1½ cups green beans, ends snapped off and chopped in half
  • 2 cups snow peas
  • 2 medium red onions, thinly sliced
  • 3cupsof savoycabbage,thinlysliced
  • 1 medium zucchini (optional) , chopped into thin half-moons
  • 2 tablespoons Driftless Organics sunflower oil (or grapeseed, peanut,orsesame)
  • 4 tablespoon soy sauce (tamari)
  • 2 garlic scapes, minced
  • 1 tablespoon fresh minced ginger
  • ¼ teaspoon ground black pepper
  • 1 cup vegetable or chicken stock
  • 1 tablespoon rice wine vinegar
  • ½ – 1 teaspoon hot chili sauce (shriracha), to taste
  • 1 tablespoon cornstarch
  • Enough rice for 3-4 people

Instructions
  1. Prepare rice. While rice is cooking:
  2. Heat oil in saucepan over medium heat. Stir fry onions for one to two minutes, until they begin to soften. While stir frying, add 2 tablespoons Tamari. Add garlic, ginger, black pepper, green beans, snow peas, zucchini and savoy cabbage. Stir fry about 3 min.
  3. In bowl, combine the stock, remaining tamari, rice wine vinegar, hot sauce, and cornstarch.Whisk well. Add mixture to skillet and stir fry until sauce thickens and cabbage is tender, about 3 min. Serve hot.

 

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.

Roasted Gold Beet and Green Bean Salad

 

Roasted Gold Beet and Green Bean Salad
Author: 
Recipe type: Side Dish/Salad
 

Ingredients
  • All of the gold beets from your bunch
  • 2-3 Tbsp Driftless Sunflower Oil (or olive oil)
  • 1 lb green beans
  • 2Tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • Juice of half a lemon
  • 6 Tbsp Driftless Sunflower Oil (or olive oil)
  • Kosher salt and fresh ground black pepper
  • 3 oz crumbled feta cheese
  • ½ cup chopped cilantro

Instructions
  1. Preheat oven to 400 degrees F.
  2. Cut beets into halves, dice and toss with 2-3 Tbsp oil until well coated. Spread on a rimmed baking sheet and place in the oven for about 20 minutes until tender and beginning to brown in spots. It is a good idea to use a spatula and toss the beets around once or twice during roasting time for even cooking.
  3. Bring a large pot of heavily salted water to a boil. Blanch beans for about 4 minutes until tender. Drain and transfer them to a bowl of ice water until cool. Drain and cut into 1 inch pieces.
  4. In a small bowl, combine the vinegar, lemon juice, Dijon and olive oil. Combine the beets, green beans, and the dressing. Season with salt and pepper to taste, top with the feta cheese, and mix to combine. Add more dressing if needed. Garnish with c i l an t r o .

 

Organic Cucumber Tomato and Roasted Beet Salad

CSA, organic vegetables

Summer is here and what better way to enjoy the season than indulging in some vegetables from Driftless Organics? This Organic Cucumber Tomato and Roasted Beet Salad is a great way to do just that!

 

Cucumber, Tomato and Roasted Beet Salad
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 

Serves: 4-6
 

This recipe was created by Dani Lind of Rooted Spoon Culinary
Ingredients
  • 1 bunch red beets (4 – 5 medium beets), cut into ⅛” thick half-moons (do not peel)
  • 2 Tbsp. oil
  • salt & pepper to taste
  • 1 clove garlic, minced
  • 1 lemon, juice & zest
  • 3 Tbsp. white wine vinegar
  • ¼ c. olive or Driftless Sunflower oil
  • 2 Tbsp. honey
  • 1 tsp. dried oregano (or 1 Tbsp. fresh)
  • salt & pepper to taste
  • 1 large cucumber, quartered lengthwise, seeded, & sliced
  • 1 cup assorted tomatoes, chopped
  • ½ fresh onion, thinly sliced
  • ¼ cup oil cured olives (optional)
  • fresh basil or Italian parsley for garnish (optional)

Instructions
  1. Preheat oven to 400 degrees. Toss sliced beets with 2 Tbsp oil, salt & pepper & pour onto rimmed baking sheet.
  2. Roast for about 20-30 minutes, stirring once or twice, until starting to caramelize & become tender.
  3. Remove from oven & let cool. Meanwhile, combine garlic, lemon juice/zest, vinegar, remaining oil, honey, oregano, salt & pepper in a large bowl & whisk until emulsified.
  4. Add cucumbers, tomatoes, onions, cooled beets, & garnish & toss to coat.

 

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.

Chocolate Beet Cake

I know, I know, you’re thinking beets?! in CAKE?! Yep, trust me this chocolate beet cake is nothing but a slice of chocolatey heaven.

Chocolate Beet Cake
Author: 
Recipe type: Dessert
 

This recipe was created by Dani Lind of Rooted Spoon Culinary
Ingredients
  • 1 cup sugar
  • 1 cup flour
  • ¼ tsp. salt
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 2 ounces unsweetened chocolate
  • 2 eggs
  • 2 Tbsp oil (canola, or Driftless sunflower oil)
  • 1½ c. shredded beets

Instructions
  1. Preheat oven to 325 degrees.
  2. Grease a 9” cake pan. Sift dry ingredients together.
  3. Melt chocolate in double boiler.
  4. Cool chocolate; blend thoroughly with eggs & oil.
  5. Combine flour mixture with chocolate mixture, alternating with the beets.
  6. Pour into pan.
  7. Bake until knife can be removed from center cleanly, about 30-40 minutes. (Cover with powdered sugar, berries, whipped cream, or you favorite chocolate frosting or glaze.)

 

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.