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)
  • 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

  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.



Cuisine: Irish

  • 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)

  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).


Celeriac Mashed Potatoes

Celeriac Mashed Potatoes
Recipe type: Comfort Food

  • This recipe is adapted from a recipe in ediblemadison.
  • com, which also has a wonderful article about celeriac
  • written by Dani Lind! Check it out here: www.ediblemadison.
  • com/articles/view/adventures-with-celeriac
  • 2 pounds yellow potatoes, cut into chunks (peeled if you
  • like)
  • 2 celeriac, peeled and cut into small chunks
  • Salt
  • 1 cup half-and-half or milk
  • 2 tbsp. butter
  • Freshly ground pepper
  • Chives, chopped

  1. Place potatoes and celeriac in large saucepan, cover
  2. with water and add some salt. Bring to a boil over
  3. medium-high flame. Reduce heat to medium-low,
  4. partially cover pan and cook until vegetables are
  5. fully tender, about 15 minutes. Drain off water.
  6. Dry the vegetables in the pot, covered, over lowest
  7. flame for a few minutes. Meanwhile, in a separate
  8. pot or in the microwave, heat half-and-half and butter
  9. together. Use electric beaters or a hand masher
  10. to partially mash the vegetables in the pan. Add
  11. most of the hot cream mixture and continue mashing,
  12. adding more cream plus salt and pepper as desired,
  13. until potatoes are smooth (or stop sooner, if you like bumps).


Green Kale & Sweet Potato Soup with Cumin and Lemon

Green Kale & Sweet Potato Soup with Cumin and Lemon
Recipe type: Soup
Serves: 6

  • 2 med-large leeks, white and light green only
  • 1 large red onion
  • 2 Tbs. Driftless Sunflower Oil
  • 1½ tsp. salt, more to taste
  • 1 lb sweet potatoes
  • 1 small red potato
  • 2 green kale tops
  • ⅔ cup chopped fresh cilantro
  • 2- 2½ cups vegetable broth
  • fresh ground black pepper
  • 1 Tbs. cumin seed
  • 1-2 Tbs. fresh lemon juice
  • a pinch of hot pepper
  • optional garnish: crumbled feta cheese

  1. Thoroughly wash and coarsely chop the leeks, using only the white and light green part, and chop the onion. Heat the oil in a non-stick pan and start sauteing the onions, with a sprinkle of salt. When they are translucent and soft, add the leeks and keep cooking, stirring often, until all the vegetables are golden, about 20 minutes. Meanwhile, peel the sweet potatoes, scrub the small red potato, and cut them all into ½ inch chunks. Remove the leaves from the main stem of the kale top and then cut out the thicker stems of the individual leaves. Cut the greens into one-inch strips, or chop them very coarsely. Combine the sweet potatoes and kale in a soup pot with 5 cups (1¼ liter) cold water and a teaspoon of salt, bring to a boil, then lower the heat and simmer for about fifteen minutes. Add the sautéed leeks and onions to the pot, along with the cilantro, and a lot of fresh ground black pepper. Add as much of the vegetable broth as you need to give the soup a nice consistency – this is a hearty soup, but not a stew, and it should pour easily from a ladle. Simmer the soup gently, covered, for about ten more minutes.
  2. Lightly toast the cumin seed in a dry pan, just until it is fragrant, and grind it in a mortar or spice grinder. Stir the cumin seed and a spoonful of lemon juice into the soup, and taste. Add more salt, pepper or lemon juice as needed, and finish with a pinch of cayenne or any red pepper.
  3. Ladle into bowls and garnish with a heaping spoonful of crumbled feta cheese.


Deep Dish Fennel Rutabaga Gratin

Deep Dish Fennel Rutabaga Gratin

  • ½ cup grated cheddar cheese
  • ⅔ cup all-purpose flour
  • 4 Tbs. chopped fresh sage
  • 1 tbsp. salt
  • ½ tsp. ground black pepper
  • 1 large or 2 medium rutabagas, thinly sliced
  • 2 medium yellow potatoes, sliced
  • ½ yellow onion, thinly sliced (about 1 cup)
  • 1 fennel bulb, thinly sliced
  • 1 cup milk

  1. Preheat oven to 350°F.
  2. Grease 2-qt. baking dish with oil.
  3. Combine cheese, flour, sage, salt, and pepper in bowl.
  4. Layer half of rutabaga, potato, onion, and fennel in prepared baking dish. Season with salt and pepper, if desired, and sprinkle with half of cheese mixture.
  5. Top with remaining vegetables; season with salt and pepper, if desired; and pour milk over top. Sprinkle with remaining cheese mixture.
  6. Bake 1 hour, or until liquid is absorbed and vegetables are tender. Let stand 15 minutes before serving.


Dijon Potato, Pepper & Bean Salad

Dijon Potato, Pepper & Bean Salad

  • 4 eggs
  • ½ lb. Dragon Tongue or green beans (around 3 c.), stem snapped & cut in half or thirds
  • 2 lb. new potatoes (around 6 medium-large potatoes), whole with peels
  • 1 small green bell pepper, cut into bite-size strips
  • ½ c. thinly sliced onion
  • 2 Tbsp. Dijon mustard
  • 2 tsp. honey
  • 2 tsp. sherry or white wine vinegar
  • 1 Tbsp. fresh oregano, tarragon, or thyme (or 1 tsp. dry)
  • Salt & pepper to taste
  • 3 Tbsp. Driftless sunflower oil
  • ¼ c. fresh parsley, chopped

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


Kale & Potato Gratin

Kale & Potato Gratin
Serves: 8

  • 1½ pounds red or yellow potatoes
  • ¼ cup olive oil or Driftless sunflower oil
  • 4 cloves garlic, minced
  • 2 teaspoon coarse salt
  • 1 teaspoon pepper
  • ⅓ cup bread crumbs
  • ⅓ cup grated Parmesan cheese
  • 2 kale tops

  1. Preheat oven to 350° F.
  2. Get a pot of water boiling large enough to accommodate the potatoes.
  3. Meanwhile, slice the potatoes ¼”-thick. Set aside.
  4. Remove and discard the spines from the kale then chop the remaining leaves in ½”-thick ribbons by stacking the leaves and slicing in the direction of the veins. This doesn’t need to be exact, as long as you end up with a pile of roughly ½”-thick shreds of kale.
  5. When the water is boiling, add a dash of salt and gently drop in the potatoes, cooking for about 2-3 minutes, until tender, but not cooked through. Drain and rinse with cold water until cooled. Drain again and dump onto a dish towel and blot.
  6. In a large bowl, combine the olive oil, garlic, salt and pepper.
  7. Add the kale and rub the olive oil mixture aggressively into the leaves.
  8. Layer the kale and potatoes alternately with a sprinkling of bread crumbs and Parmesan in a 9”x12” rectangular casserole or glass or ceramic baking dish.
  9. Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until top is crispy.


Best Damn Mashed Potatoes!

Best Damn Mashed Potatoes!
Recipe type: Side Dish

This is the secret for how to get kids to eat parsnips! We prefer to leave our potatoes with their skin on because that’s where most of its nutrients lie. This makes for a more “rustic” mashed potato dish, but otherwise doesn’t affect the flavor of the dish.
  • 4 pounds potatoes, quartered
  • 1 pound parsnips, (about half of what’s in your box), peeled and cut into large chunks
  • 1 tablespoon salt
  • 1 cup milk
  • 6 to 8 tablespoons unsalted butter
  • Freshly ground pepper

  1. Place potatoes and parsnips in a large pot, cover with water, and add 1 tablespoon salt. Bring to a simmer and cook for 20 to 25 minutes, or until potatoes are very tender.
  2. Drain, return to pot, and mash until almost smooth (or leave slightly chunky, if you prefer).
  3. Heat milk with 6 tablespoons of butter until scalding and then add in slowly, mashing or stirring into potatoes until smooth.
  4. Season with pepper. Dot with remaining butter, if desired.


Maple & Porter Roasted Vegetables

Maple & Porter Roasted Vegetables

  • 8 c. mixed root vegetables, cut in 1” pieces (parsnips, sweet potatoes, beets, turnips, carrots, etc.)
  • 3 Tbsp. olive or Driftless Sunflower Oil
  • Salt & pepper to taste
  • ¼ c. Porter or Stout beer
  • 3 Tbsp. maple syrup
  • 1 tsp. grainy mustard
  • 3 cloves garlic, minced

  1. Preheat oven to 400 degrees.
  2. Whisk together oil, salt & pepper, beer, mapley syrup, & mustard in a large bowl & toss in vegetables.
  3. Pour onto a large rimmed baking sheet & roast for about 25 minutes (uncovered), stirring a couple of times, until vegetables are softened but not browned.
  4. Add garlic & continue to roast for another 10-15 minutes, until vegetables are caramelized on outside & tender on inside (check a couple times to make sure they don’t burn; depending on your oven you may have to pour over a bit more beer if all the liquid evaporates).
  5. Serve hot.


Garlic & Buttermilk Mashed Potatoes

Garlic & Buttermilk Mashed Potatoes
Recipe type: Side Dish

  • 2 lb. red potatoes, halved
  • or quartered (skin on)
  • 4 cloves garlic, peeled
  • 3 Tbsp. butter
  • 1 c. buttermilk
  • Salt & pepper to taste

  1. Bring potatoes & salted water to a boil.
  2. Reduce to a simmer & cook for about 10 minutes.
  3. Add garlic & continue to simmer until potatoes are fork tender, another 5-10 minutes.
  4. Drain & return to pan.
  5. Over low heat lightly mash potatoes & garlic with butter, buttermilk, salt & pepper until mixed.
  6. Serve immediately.