Dijon New Potato & Green Bean Salad

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

Ingredients
  • 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

Instructions
  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.

 

 

Brussels Sprout & Potato Soup

Potato Soup with Brussels Sprouts
Recipe type: Soup
Cuisine: American
 

You can make this soup vegetarian style, or add smoked sausage for a deep, meaty soup.
Ingredients
  • 4 cups chicken or vegetable broth (homemade broth is best!)
  • 1 lb. smoked sausage (a T. of Driftless sunflower oil or olive oil if not adding sausage)
  • 1 lb. potatoes, cut into bite-size pieces
  • 1 lb. Brussels sprouts, trimmed and halved or quartered
  • ½ tsp. caraway seeds (optional)
  • Salt and freshly ground black pepper

Instructions
  1. Heat a medium pot over medium high heat.
  2. If you’ll be adding sausage, cook them first in the pot, and then remove, leaving the crunchy grease bits behind (a little fat won’t ruin your day).
  3. Sear the Brussels sprouts in the sausage fat, or in butter or sunflower oil. Remove.
  4. Add broth to the pot and the potatoes, and bring to a boil. Watch your heat, though, because you don’t want to get splashed with that hot oil when adding the liquid.
  5. Meanwhile, cut sausage into bite-size pieces, if using it.
  6. When broth is boiling, add the seared Brussels sprouts, caraway seeds, and sausage.
  7. Reduce heat to a simmer. Cook until vegetables are tender, about 10 minutes.
  8. Add salt and pepper to taste.

 

Roasted Kohlrabi & Fingerling Potatoes w/Rosemary

Roasted Kohlrabi & Fingerling Potatoes w/Rosemary
Author: 
Recipe type: Side Dish
Cuisine: American
Serves: 4
 

Ingredients
  • 1 kohlrabi, bulb peeled & cut into wedges, greens reserved & coarsely chopped
  • 1# fingerling potatoes, small ones left whole & large ones cut in half lengthwise
  • 2 Tbsp. Driftless sunflower or olive oil
  • Salt & pepper to taste
  • 1 Tbsp. green garlic, minced
  • 3 Tbsp. fresh rosemary leaves, coarsely chopped

Instructions
  1. Heat oven to 400 degrees with a baking pan in it to preheat.
  2. Toss kohlrabi bulb wedges & fingerling potatoes in oil with salt & pepper.
  3. Pour onto heated baking pan & roast for 25-35 minutes.
  4. Stir occasionally, until vegetables are just soft & starting to brown.
  5. Stir in green garlic & rosemary & roast another few minutes.

 

Potato Leek Gratin with Fresh Sage

Potato Leek Gratin with Fresh Sage
Author: 
Recipe type: Main Dish
Serves: 6-7
 

Ingredients
  • 3 lb. yellow potatoes, very thinly sliced
  • 1 quart milk, preferably whole
  • 2 bay leaves
  • 3 sprigs fresh sage or 1 Tbsp. dried
  • 3 cloves garlic, chopped
  • 2 large or 3 medium leeks, white parts cut in half lengthwise, carefully washed, & sliced
  • Salt, pepper, & grated nutmeg to taste
  • 2 Tbsp. fresh sage, chopped
  • 1 c. breadcrumbs
  • 1 ½ c. grated cheese, such as Gruyere, white cheddar, smoked gouda, or fontina.
  • 2 Tbsp. butter, cut into pieces

Instructions
  1. Preheat oven to 375 degrees & butter a 9”x12” gratin dish.
  2. Slowly bring milk, bay leaves, sage sprigs, garlic, leeks, & 2 tsp. salt to a boil in a large pan.
  3. Simmer until potatoes are just tender.
  4. Drain, reserving milk & keeping it hot, & remove herbs.
  5. Combine chopped fresh sage, breadcrumbs, & a ½ cup of the cheese & set aside. Make a single layer of vegetables in the dish, sprinkle with salt & nutmeg & top with a light layer of cheese.
  6. Repeat with the remaining vegetables & cheese, ending up with vegetables on top.
  7. Add enough of the hot reserved milk to just barely cover.
  8. Top with the sage/breadcrumb/cheese mix & dot with butter & bake until crust is golden, about 50-60 minutes.

 

Roasted Roots

Roasted Roots
Author: 
Recipe type: Side Dish
Serves: 5-6
 

Ingredients
  • 6 cups mixed root veggies of choice (parsnips, turnips, sweet potatoes, rutabaga, celeriac, potatoes, carrots, etc.) cut into uniform bite size pieces
  • 3 cloves garlic, minced
  • 3 Tbsp. Driftless sunflower oil or olive oil
  • 3 Tbsp. white wine, sherry,
  • apple cider, broth, or water
  • 2 Tbsp. chopped thyme
  • salt & pepper to taste

Instructions
  1. Combine garlic, liquids, herbs, salt & pepper in large oven proof baking pan.
  2. Stir in root veggies & bake at 450 degrees for about 45 minutes, stirring several times, until done.
  3. If you have leftovers, this makes a delicious soup added to vegetable/chicken broth & pureed with some cream.

 

Miso Mashed Potatoes with Garlicky Edamame

Miso Mashed Potatoes with Garlicky Edamame
Author: 
Recipe type: Side Dish
Serves: 4-5
 

Ingredients
  • 2 lb. potatoes of similar size, scrubbed
  • Cold water to cover
  • 3 Tbsp. sour cream
  • 2 Tbsp. + 1 Tbsp. butter
  • 1 Tbsp. red miso OR 1½ Tbsp. white miso
  • ¼ c. cooked, shelled edamame
  • 3 cloves garlic, sliced

Instructions
  1. Combine potatoes & cold water in a pan, bring to a boil, & simmer over medium heat until tender, about 20 minutes.
  2. Drain water, add sour cream, 2 Tbsp. butter, & miso & mash.
  3. In a small sauté pan, heat remaining 1 Tbsp. butter & add garlic & edamame.
  4. Saute until garlic turns golden, about 1 minute.
  5. Pour over mashed potatoes & serve immediately.

 

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.

 

Skin-on Garlic Mashed Potatoes & Parsnips

Skin-on Garlic Mashed Potatoes & Parsnips
Author: 
Recipe type: Side Dish
 

Ingredients
  • 2 lb. red potatoes
  • 1 lb. parsnips
  • 5-7 whole cloves garlic, peeled
  • 4 Tbsp. butter
  • 1 c. milk or half & half
  • ¼ c. sour cream
  • salt & pepper to taste

Instructions
  1. Scrub potatoes & cut into 2” pieces.
  2. Scrub parsnips & cut into similar sizes.
  3. Place cut potatoes, parsnips, & whole peeled garlic cloves into a medium sauce pan & cover with salted water.
  4. Bring to a boil covered, lower heat, & simmer uncovered for about 10-15 minutes, until vegetables are tender.
  5. Drain water & mash vegetables & garlic with the remaining ingredients.
  6. Serve immediately.

 

Thyme Roasted Chicken with Fall Vegetables

Thyme Roasted Chicken with Fall Vegetables
Author: 
Recipe type: Main Dish
 

Ingredients
  • 2½ to 3 lb. whole chicken (preferably free-range organic)
  • 3 Tbsp. butter, softened
  • 3 Tbsp. fresh thyme leaves
  • ½ tsp. sea salt
  • ½ tsp. pepper
  • ½ onion, quartered
  • 1 lemon, quartered
  • 6-8 small russet potatoes
  • 4 medium carrots, halved lengthwise
  • 2 turnips, quartered
  • 1 medium sweet potato, cut into 6 pieces

Instructions
  1. Preheat oven to 400 degrees.
  2. Rinse chicken under cold water & pat dry.
  3. Mix 2 Tbsp. of the softened butter with the thyme leaves, salt, & pepper.
  4. Gently release the skin of the tail end & slide your hand under the skin, breaking the connection between the skin & flesh without breaking the skin.
  5. Rub the butter-thyme mixture onto the flesh below theskin as far as you can go.
  6. Stuff the inside cavity of the bird with the onion, lemon, thyme stems (& some more whole sprigs if you have them), & some more salt & pepper.
  7. Truss the legs over the opening & place the bird breast side up in a roasting pan.
  8. Roast for 30 minutes & add the vegetables, stirring them into any accumulated liquid at the bottom of the pan.
  9. Roast another 30 minutes or so, until the chicken juices run clear when pierced (a meat thermometer should read 180 degrees) & the vegetables are tender.
  10. Transfer to a serving platter & serve immediately or keep warm in the oven turned down to 250 degrees.
  11. Make a sauce with the drippings – over medium heat, add some flour to make a roux & whisk in chicken broth & white wine until desired consistency is reached.
  12. Save the bones & scraps to make broth

 

Kohlrabi Potato Gratin

Kohlrabi Potato Gratin
Author: 
Recipe type: Main Dish
 

Ingredients
  • 3-4 medium german butterball potatoes, whole, un-peeled
  • 2 medium kohlrabi bulbs, whole, peeled green leaves from the 2 kohlrabi bulbs, stems removed
  • 1 c. green garlic (white & green parts), rinsed well & coarsely chopped
  • 1 c. half & half (or ½ cup heavy whipping cream + ½ cup milk)
  • ⅔ cup shredded/crumbled cheese of choice (Parmesan or blue cheese are my favorites)
  • ½ tsp. each salt, pepper, & nutmeg
  • 2 Tbsp butter
  • ¼ c. bread crumbs

Instructions
  1. Preheat oven to 350 degrees.
  2. In medium sauce pan with a lid, boil whole potatoes & peeled, whole kohlrabi bulbs for 7-8 minutes, until tender but not soft.
  3. Drain into a colander.
  4. Chiffonade de-stemmed kohlrabi leaves (make a pile of flat leaves, roll them up into a log, & slice thinly) & place in the potato/ kohlrabi pan with about an inch of water.
  5. Bring to boil with the lid & steam for about 2 minutes. Drain.
  6. Cut potatoes & kohlrabi bulbs in half the long way & slice thinly.
  7. Mix chopped green garlic, half & half, all but 3 Tbsp. of the cheese, salt, pepper, & nutmeg in a mixing bowl.
  8. Put butter in pan & place in the hot oven for a couple minutes.
  9. Remove & swirl the melted butter to coat. Put half of the potato & kohlrabi slices in the bottom of the pan, lying flat.
  10. Spoon ⅓ of the seasoned cream & cheese mixture.
  11. Top with the kohlrabi greens & another ⅓ of the cream mixture.
  12. Add the remaining potato & kohlrabi slices, topped with the remaining cream mix. Sprinkle top with bread crumbs, cover with tin foil, & bake for 20 minutes.
  13. Remove foil & bake for another 20 minutes, until brown on top & bubbly around the edges.
  14. Let sit for about 10 minutes before serving.