Fresh Winter Vegetables & Tahini Dip

Fresh Winter Vegetables & Tahini Dip

  • 4 cups sliced beauty heart radishes & carrots
  • 4 cloves garlic, smashed with the side of a large knife
  • 1 cup roasted tahini
  • ¼ cup fresh lemon juice
  • ¼ c. water
  • Salt & pepper to taste
  • Garnish: drizzle of olive or Driftless Sunflower Oil, minced red onion or shallot, flat leaf parsley cut into thin ribbons

  1. Prepare vegetables & hold in cold water until ready to serve.
  2. Pulse garlic a few times in a food processor & add tahini, lemon juice, water, salt & pepper & process until smooth & creamy (add a bit more water if it’s too thick).
  3. Pour into a serving dish & top with desired garnishes.
  4. Drain vegetables & serve.


Sweet Potatoes w/Caramelized Onions & Maple Pecans

Sweet Potatoes w/Caramelized Onions & Maple Pecans

  • 2 lb. sweet potatoes, whole
  • 1 Tbsp. butter
  • 3 Tbsp. heavy cream
  • 1 Tbsp. oil
  • 3 medium red onions, sliced
  • Water, wine, or balsamic vinegar for deglazing onions
  • ½ c. pecan pieces
  • 1 Tbsp. maple syrup
  • Salt & pepper to taste

  1. Preheat oven to 400 degrees.
  2. Prick sweet potatoes in a couple places with a fork or knife & roast whole on a baking sheet until soft, about 30-40 minutes (while they’re roasting, get going on the caramelized onions & candied pecans).
  3. Remove from oven & let cool enough to handle, then scoop out flesh into an oiled casserole dish & mash with butter, cream, salt, & pepper. Set aside.
  4. Heat oil over medium-high heat in a large, heavy bottomed skillet (preferably not non-stick) & add onions. Spread them out evenly over the pan & let cook, stirring occasionally & reducing the heat to medium or medium low to prevent the onions from burning or drying out. Sprinkle some salt over the onions & let cook for 30-45 minutes, stirring frequently.
  5. Add a little water or wine to the pan whenever they really start to stick (you want them to brown as that’s how their sugars caramelize, but not burn). As the onions cook down, you may have to scrape the pan more frequently. Continue to cook & scrape until the onions are a rich, browned color. At the end of the cooking process add a little wine or balsamic vinegar to deglaze the pan.
  6. Spread over the prepared sweet potatoes in the casserole dish. At this point you can reheat it or refrigerate & save for later (will store for a few days in the fridge). Cover with tinfoil & reheat at 350 degrees to serve (about 10 minutes if it’s still warm, or 30 minutes if you’ve refrigerated it).
  7. While you’re roasting the sweet potatoes, toss pecans, maple syrup, & some salt in a bowl & spread out in a single layer on a greased, rimmed baking sheet. Roast in the 400 degree oven (with the sweet potatoes is fine) for 8-12 minutes, stirring once or twice, until toasty brown. Let cool on a rack. Sprinkle over hot casserole right before serving. Serves 6-8.


Coconut Sweet Potato and Kale Soup

Coconut Sweet Potato and Kale Soup

  • 2 Tbsp. Driftless Sunflower Oil (or olive oil)
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 tsp. finely minced ginger
  • 1 or 2 medium large sweet potato, cut into bite-sized cubes
  • 1 kale top, coarsely chopped
  • heaping Tbsp. curry powder
  • 1 tsp. cinnamon
  • 2 tsp. salt
  • ¼ tsp. cayenne pepper
  • 1 Tbsp. brown sugar
  • 4½ cups of chicken stock, veggie stock, or water
  • 1 can of coconut milk

  1. In a medium-large pot, heat oil over medium high.
  2. Saute onion until nearly translucent. Add garlic and ginger, and cook for another minute, stirring to prevent sticking.
  3. Add spices, salt, brown sugar, and sweet potatoes.
  4. Cook additional minute, stirring frequently.
  5. Add water, cover, and bring to a simmer.
  6. Cook until sweet potatoes are nearly fork tender, 15-20 minutes.
  7. Add kale and coconut milk and cook a remaining 5-10 minutes, or until kale is tender.
  8. Serve with a side of brown rice, if desired.


Sri Lankan Mixed Pickle

Sri Lankan Mixed Pickle

  • ½ an onion cut in ½” dice
  • 1 large or 2 medium carrots, cut in half lengthwise then sliced into ¼” half moons
  • 4-5 red or yellow mini peppers, cut into ½” dice
  • 1-2 fresh hot peppers, minced (optional)
  • 2 cloves garlic, smashed & minced
  • 1 Tbsp. grated fresh ginger
  • ½ cup coarsely chopped pitted dates
  • ¼ c. apple cider or rice vinegar
  • 1½ Tbsp. whole brown mustard seed
  • 1 tsp. chili powder
  • 2 tsp. sugar
  • Salt to taste

  1. Combine onion, carrot, mini peppers, & hot peppers if using into a mixing bowl.
  2. Combine remaining ingredients in a food processor & grind into a paste.
  3. Stir into vegetables & let sit at room temperature for an hour or so until serving or storing in the refrigerator.
  4. Serve with rice & curry or rice & chicken, pork, or fish.
  5. Will store in the fridge for at least a week.


Kale Salad with Pickled Red Onions & Peaches

Kale Salad with Pickled Red Onions & Peaches

  • ½ red onion, sliced
  • 3 Tbsp. apple cider vinegar
  • ¼ cup Driftless sunflower or olive oil
  • 1 tsp. grainy mustard
  • Salt & pepper to taste
  • 1 large peach, pitted & chopped
  • 1 sweet red pepper, chopped
  • 1 bunch lacinato kale, stemmed & coarsely chopped

  1. Place sliced onions in a colander & pour a couple cups of boiling water over it.
  2. Combine vinegar, oil, mustard, salt, & pepper in a bowl & add drained onions.
  3. Let sit a minute or two (they should turn vibrant magenta) & add peaches & red peppers.
  4. Steam or blanch kale then cool in an ice-water bath.
  5. Toss with pickled onion mixture & serve immediately.


Super Loaded Veggie Nachos

Super Loaded Veggie Nachos

  • 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

  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.


Creamy Roasted Tomatillo Dressing

Creamy Roasted Tomatillo Dressing
Recipe type: Dressing

  • 6 tomatillos, rinsed and halved
  • 1 jalapeno, halved
  • 1 medium onion, quartered
  • 2 Tbsp Driftless Sunflower Oil (or olive oil)
  • Salt and freshly ground black pepper
  • ½ teaspoon ground cumin
  • 1 cup Mexican crema (sour cream works too)
  • 2 tablespoons fresh lime juice

  1. Preheat the oven to 400 degrees F.
  2. Place the tomatillos, jalapeno, and onion on a baking sheet.
  3. Drizzle with oil and sprinkle with a pinch of salt and a grind of black pepper.
  4. Place in the oven and roast until the vegetables begin to brown and slightly blacken, 25 to 30 minutes.
  5. Remove all contents from the baking sheet to a food processor and allow to cool slightly before blending.
  6. Add the cumin, crema, lime juice, and season with salt and pepper, to taste. Puree until smooth. Refrigerate at least 1 hour before serving.
  7. Immediately before serving, toss the dressing with your salad mix, some sungold tomatoes and maybe a chopped up sweet pepper or two. (Or try drizzled on roasted potatoes or on a burrito or over a grilled flank steak…).


Broccoli Salad

Broccoli Salad

  • 4 slices bacon
  • 1 heads fresh broccoli, chopped
  • ¾ cup sharp Cheddar Cheese, shredded
  • ½ yellow or red onion, chopped
  • ⅛ cup red wine vinegar
  • 2 Tbsp sugar
  • 1 teaspoons ground black pepper
  • ½ teaspoon salt
  • ⅓ cup mayonnaise
  • ½ teaspoon fresh lemon juice

  1. Place bacon in a large, deep skillet.
  2. Cook over medium high heat until evenly brown, drain and crumble.
  3. In a large bowl, combine broccoli, cheese, bacon and onion.
  4. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice.
  5. Combine dressing with salad.
  6. Cover, and refrigerate for at least an hour before serving.


Brussels Sprout Hash

Brussels Sprout Hash
Recipe type: Breakfast
Cuisine: American

  • 2-3 slices of bacon, chopped
  • 10 Brussels sprouts, thinly sliced
  • 1 small red onion, diced
  • 1 tablespoon of Driftless sunflower oil or olive oil
  • 2 tablespoons of chopped nuts (such as pecans or black walnuts)
  • 1-2 eggs
  • Salt & pepper
  • Hot sauce (optional)

  1. Chop the bacon into squares.
  2. Slice Brussels sprouts in half and then slice thinly.
  3. Heat a medium-sized non-stick pan over medium-high heat.
  4. Add half the oil and then chopped bacon. Cook bacon for about 3 to 4 minutes until the edges start to crisp.
  5. Add Brussels sprouts and red onion and sauté for about another 2 to 3 minutes.
  6. Add the nuts and toss through. Spoon your hash onto a serving plate, and return the pan over medium-high heat.
  7. Add another half tablespoon of oil and crack your egg(s) into pan.
  8. Once your egg is fried to preference, slide it over your hash and sprinkle with desired amount of salt and pepper.
  9. Add a dash of hot sauce.


Spicy Southwest Red Cabbage Salad

Spicy Southwest Red Cabbage Salad
Recipe type: Salad
Cuisine: Southwest
Serves: 4-6

  • 1 medium or ½ large head of red cabbage, cored & shredded
  • ½ red onion, very thinly julienned
  • 2 carrots, grated or very thinly julienned
  • 1 cup frozen sweet corn
  • 2 cloves garlic, minced
  • 1 jalapeno, fresh, frozen, or pickled, minced
  • ½ red sweet pepper (can be frozen), chopped
  • 1 Tbsp.Driftless sunflower oil
  • ½ tsp. each ground coriander & cumin
  • ¼ tsp. chipotle powder or hot paprika (or ⅛th tsp. cayenne)
  • 3 Tbsp. mayonnaise
  • Juice & zest from 1 lime
  • Salt & pepper to taste

  1. Preheat broiler. Combine cabbage, red onion, & carrots in a large bowl.
  2. Toss sweet corn, garlic, jalapeno, & red pepper in oil. Season with salt & pepper & spread on a baking sheet.
  3. Place under broiler for a few minutes, watching carefully & stirring once, until starting to brown.
  4. Let cool. Combine spices, mayo, & lime juice/ zest with a whisk in a small bowl.
  5. Toss dressing & cooled roasted corn mix into cabbage & adjust seasoning as necessary. Excellent accompaniment to fish tacos!