Dijon New Potato & Green Bean Salad

Dijon New Potato & Green Bean Salad
Recipe type: Side Dish

  • 4 eggs
  • ½ lb. green beans (around 3 c.), snapped, large ones cut in half
  • 2 lb. new potatoes (around 6 medium-large potatoes), whole with peels
  • ½ c. thinly sliced sweet onions
  • 2 Tbsp. Dijon mustard
  • 2 tsp. honey
  • 2 tsp. sherry or white wine vinegar
  • 1 tsp. dried tarragon (or 1 Tbsp. fresh)
  • Salt & pepper to taste
  • 3 Tbsp. Driftless sunflower oil
  • ⅓ c. finely sliced onion greens
  • ⅓ c. chopped celery

  1. Hard boil eggs & let cool. Bring salted water to boil in a medium sauce pan. Add green beans & blanch for about 2 minutes. Using a slotted spoon, remove them & immediately plunge into a bowl of ice water to cool. Drain. Add new potatoes & boil until just tender, 15-20 minutes.
  2. Drain & fill with cold water to cool. Meanwhile, in a medium serving bowl, whisk together mustard, honey, vinegar, tarragon, salt & pepper. Continue whisking while adding oil.
  3. Slice potatoes & eggs. Gently toss green beans & onions into dressing, then fold in potatoes, eggs, onion greens and celery. Serve with parsley.



Carmelized Onions

Carmelized Onions
Recipe type: Topping

  • 3 large or 5 medium onions, thinly sliced
  • 2 Tbsp. butter
  • 1 Tbsp. Driftless sunflower oil or olive oil

  1. Cook all in a heavy skillet over low heat for 45 minutes to an hour, stirring occasionally, until darkened & caramelized.
  2. Watch carefully towards the end to prevent scorching.
  3. Delicious on pizzas, squash, or served with red meats.
  4. Will keep in the fridge for several days. Freezes well.


Roasted Butternut Squash

Roasted Butternut Squash
Recipe type: Side Dish
Serves: 4-6

  • 1 medium butternut squash (or 2 small)
  • 4 tablespoons Driftless Sunflower oil
  • Salt and ground pepper
  • 2 medium onions
  • 2 tablespoons chopped fresh sage
  • 4 tablespoons dried cranberries or cherries

  1. Preheat oven to 375°F.
  2. Peel squash and cut in half lengthwise.
  3. Scoop out seedsfrom the center and discard.
  4. Cut squash into large chunks.
  5. Coat with 2 tablespoons of the oil.
  6. Season with salt and pepper to taste and arrange on a parchment-lined baking sheet. Bake for about 30 minutes, or until well caramelized.
  7. Peel onions and cut into large chunks.
  8. Coat with remaining 2 tablespoons oil. Season to taste with salt and pepper and spread on a second lined baking sheet.
  9. Bake for about 20 minutes, or until well caramelized.
  10. When squash and onions are done, toss with sage and cranberries.
  11. Serve immediately.