Super Loaded Veggie Nachos

Super Loaded Veggie Nachos
Author: 
 
Ingredients
  • 16 oz. corn chips
  • 1½ cup grated Jack cheese
  • ½ cup chopped sweet peppers
  • ½ cup chopped onion
  • ½ cup sungold tomatoes, cut in half
  • ¼ cup chopped poblano peppers
  • 2 ears sweet corn, cut from cobs (optional)
  • ½ cup chopped tomatillos (optional)
  • ¼ c. chopped cilantro (optional)
  • ½ cup Roasted Tomatillo Dressing recipe (last week’s newsletter) OR sour cream
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Pour chips into an 8½” x 11” baking pan.
  3. Top with cheese & veggies of choice & bake for about 15 minutes, until cheese is melted & veggies are soft & starting to brown.
  4. Top with cilantro & tomatillo dressing or sour cream & serve.

 

Poblano & Smoked Gouda Stuffed Delicata Squash

Poblano & Smoked Gouda Stuffed Delicata Squash
Author: 
 
Ingredients
  • 2 Delicata squash
  • 1 poblano pepper
  • 2 cloves garlic, unpeeled
  • Oil for pan & drizzling (we highly recommend Driftless Sunflower Oil!)
  • 1 Roma tomato
  • Salt & pepper to taste
  • ½ c. grated smoked gouda cheese
  • ¼ c. panko bread crumbs
Instructions
  1. Preheat oven to 375 degrees.
  2. Cut Delicata in half lengthwise & scoop out seeds.
  3. Place cut side down on an oiled baking sheet with unpeeled garlic cloves, whole poblano pepper & roast for 2-25 minutes, until squash is just tender.
  4. Cut Roma in quarters lengthwise, scoop out seeds with fingers, & drizzle with oil, salt, & pepper & place on pan with squash about 10 minutes through baking time.
  5. Remove pan from oven.
  6. Carefully scoop most of squash flesh out of the delicatas into a mixing bowl.
  7. Squeeze roasted garlic into squash pulp.
  8. Coarsely chop roasted tomato & add to squash pulp.
  9. Carefully pull skin off poblano, remove seeds & stem, & coarsely chop (might want to wear gloves for this in case it’s a spicy one!).
  10. Add about half of it to squash & taste before adding more (in case it’s a spicy one).
  11. Season to taste with salt & pepper & spoon pulp back into squash shells.
  12. Top with bread crumbs & grated gouda & put back into oven for 10 minutes, until cheese is melted & panko is browned.

 

Roasted Tomato and Corn Salsa

Roasted Tomato and Corn Salsa
Author: 
 
Ingredients
  • 2 ears corn, shucked
  • 1 onion, quartered lengthwise
  • 2 - 3 cloves of garlic, unpeeled
  • 1-2 banana peppers, left whole (or all 3 if you want it super spicy)
  • 4-5 roma &/or red slicers tomatoes, left whole
  • 1 bunch of cilantro, chopped
  • Juice of a lime or two
  • Salt to taste
Instructions
  1. Heat a grill. When hot, oil grates well & place onions, garlic,
  2. & peppers directly on grates.
  3. After a minute or two (be careful – you want a bit of char, but not total scorching), turn all of the above & add romas.
  4. After another minute, turn anything that’s getting browned & carefully turn the tomatoes, removing them before they fall apart.
  5. With a spatula, remove all ingredients to a heatproof bowl & let them sit until cooled a bit.
  6. Stem & de-seed the peppers (you might want to wear gloves), core the
  7. tomatoes, & pull skins off garlic.
  8. Throw it all in your food processor with the cilantro, lime juice, & salt & pulse to desired consistency.
  9. Cut corn kernels from cob with a sharp knife & stir in to salsa.
  10. Season to taste with salt.

 

Cornbread Skillet

Cornbread Skillet
Author: 
Recipe type: Main Dish
Serves: 6-8
 
Ingredients
  • 2 Tbsp. Driftless sunflower oil
  • ½ medium onion, chopped
  • 1 leek, white & green parts, washed well & chopped
  • 3 cloves garlic, minced
  • ½ tsp. cumin seed
  • ½ tsp. coriander seed
  • 2 medium potatoes, small ½” dice (or larger chunks if parboiled)
  • 1 poblano pepper, seeded & chopped
  • 1 medium red pepper, seeded & chopped
  • juice & zest of 1 lime
  • 5 medium tomatillos, cored & chopped
  • 1 large orange or red tomato, cored & chopped
  • salt & pepper to taste
  • 1 can pinto or black beans
  • 3 Tbsp. cilantro, minced
  • 1 cup cornmeal
  • ⅓ cup all-purpose unbleached white flour
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 egg
  • 1 cup plain yogurt or buttermilk
  • ½ cup shredded jack or pepperjack cheese
Instructions
  1. In a large oven-proof skillet (10” - 12”), heat oil & add onions.
  2. Saute for a couple minutes & add leeks.
  3. After another minute, add garlic, cumin, coriander, potatoes, & peppers.
  4. Saute for a couple minutes & add lime juice/zest, tomatillos, tomatoes, salt & pepper. Continue to cook, stirring periodically, for about 8-10 minutes.
  5. Meanwhile, preheat oven to 375 degrees & prepare cornbread topping:
  6. Sift together dry ingredients.
  7. Whisk together egg & yogurt & mix into dry ingredients & set aside.
  8. Stir beans & cilantro into skillet & top with cornbread batter.
  9. Bake at 375 degrees for 15 minutes.
  10. Add shredded cheese & return to oven for another 3-5 minutes, until golden & browning on the edges.

 

Squash Feta Casserole

Squash Feta Casserole
Author: 
Recipe type: Main Dish
Serves: 6-8
 
Ingredients
  • 2 medium winter squashes
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 Tbsp. butter
  • ½ c. green pepper, chopped
  • 1/ c. red pepper, chopped
  • 2 eggs
  • 1 c. plain yogurt or sour cream
  • 1 c. feta cheese, crumbled
  • dash of cayenne pepper
  • salt & pepper to taste
  • 1/ c. sunflower seeds
Instructions
  1. Cut squash in half & remove seeds.
  2. Place cut side down on a greased cookie sheet & bake at 375 degrees for 30-40 minutes, until tender.
  3. Leave oven on. Cool slightly & scoop flesh into a bowl & mash.
  4. Meanwhile, saute onion in butter in a skillet for a couple minutes.
  5. Add garlic & peppers & saute for another couple minutes.
  6. In a large bowl, whisk eggs, yogurt/sour cream,salt, pepper, & cayenne.
  7. Stir in feta, squash, & onion/pepper mixture.
  8. Transfer to a greased 11X7 inch baking pan, sprinkle with sunflower seeds, cover & bake at 375 degrees for 25 minutes, uncover & bake for another 25 minutes.

 

Roasted Summer Vegetables with Fresh Sage

Roasted Summer Vegetables with Fresh Sage
Author: 
Recipe type: Main Dish
 
Ingredients
  • 6 cups mixed vegetables cut into big, bite sized pieces (cauliflower, summer squash, onions, peppers, green beans, etc.)
  • ¼ c. Driftless sunflower oil or olive oil
  • salt & black pepper to taste
  • 4-6 cloves garlic, coarsely chopped
  • fresh sage, cut into chiffonade (make a stack of leaves, roll them up, & cut into very narrow strips)
  • fresh Parmesan or Romano, grated (optional)
Instructions
  1. Preheat oven to 450 degrees.
  2. Toss vegetables, oil, salt, & pepper in large bowl & spread evenly onto a rimmed baking sheet.
  3. Roast, stirring once or twice, for about 15 minutes.
  4. Add in the garlic & roast for another 5-10 minutes.
  5. Sprinkle with sage and cheese if using.
  6. Serve immediately as a side dish, or toss into pasta.
  7. Leftovers make delicious roasted vegetable sandwiches with provolone cheese and mayo.

 

Southwestern Skillet

Southwestern Skillet
Author: 
Recipe type: Breakfast
 
Ingredients
  • 1 large onion, halved & thickly sliced into wedges
  • 1 lb. small/medium potatoes, halved & cut into ½ inch slices
  • 2 sweet peppers, diced into big chunks
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, seeded (or unseeded if you like a lot of spice)
  • 3-4 medium roma tomatoes, chopped
  • 1 cup frozen or fresh corn (optional)
  • 1 can black beans, drained
  • 1 tsp. each coriander & cumin seed (preferably whole but ground is ok)
  • 1 Tbsp Driftless Sunflower oil
  • ¼ c. fresh cilantro, chopped
  • ¼ c. shredded cheddar or jack cheese (optional)
  • salt & pepper to taste
Instructions
  1. Saute spices, potatoes, & onions in oil in a large skillet for a few minutes.
  2. Add peppers, garlic, jalapenos, tomatoes, & corn (if using).
  3. After another few minutes add black beans, salt & pepper.
  4. Continue, stirring, on medium-high heat until potatoes are tender
  5. Add another couple chopped tomatoes if it startes to burn.
  6. Top with cilantro & cheese & serve.

 

Spicey Quinoa Filling for Stuffed Peppers & Summer Squash

Filling for Stuffed Peppers & Summer Squash
Author: 
Recipe type: Main Dish
 
Ingredients
  • 1 c. raw quinoa, cooked (1c.quinoa to 2c. water, apr. 15 minutes)
  • 1 medium onion, chopped
  • 1 c. parsnips or carrots, diced
  • 1 c. celery, diced
  • 1 c. corn, fresh or frozen
  • 2 Tbsp. Driftless Sunflower oil or olive oil
  • 2 tsp. each coriander & cumin seed
  • ½ tsp. red pepper flakes or ¼ tsp. cayenne
  • 3 cloves garlic, minced
  • ½ tsp each salt & pepper
  • 2 c. cheddar or jack cheese, shredded
Instructions
  1. Peppers: Cut in half length wise & remove seeds.
  2. Brush with oil, place cut side down on oiled baking pan
  3. Roast at 400 degrees for about 15 minutes, until softened but not collapsed.
  4. Squash:Cut in half lengthwise & remove seeds with a spoon to create a long cavity. Place cut side down on oiled pan
  5. Roast at 350 degrees for about 30 minutes until softened but not mushy.
  6. Saute onion & spices in oil for a few minutes.
  7. Add garlic, vegetables, salt, & pepper.
  8. Cover & cook for 6-8 minutes, until veggies are just tender.
  9. Combine cooked veggies & quinoa & use to fill prepared peppers or summer squash. Sprinkle with cheese & bake for 10-15 minutes at 350 degrees.