Savory Strawberry Rhubarb Compote

  • 1 ½ c. strawberries, sliced
  • 1 ½ c. rhubarb, diced
  • 1 stalk green garlic, white bottom & green stem up to leaves, minced
  • 2 green onions, white & green parts, chopped
  • 1 Tbsp. olive or Driftless sunflower oil
  • 2 Tbsp. balsamic vinegar
  • 2 to 3 Tbsp. honey, to taste
  • 2 tsp. chopped fresh rosemary or thyme
  • Salt & black pepper taste

  1. In a heavy bottomed sauce pan, heat oil over medium & gently sauté green garlic & green onions a couple minutes until fragrant & just starting to brown.
  2. Add remaining ingredients & bring to a simmer, stirring frequently.
  3. Cook over medium/low heat until thickened, about 15 minutes.
  4. Taste & adjust seasoning as desired.
  5. Will keep in the fridge for a week, or freezeswell. Serve with grilled chicken, pork, or tofu or with soft cheeses like brie, blue, or chevre.


Wine Braised Leeks & Salad Turnips

Wine Braised Leeks & Salad Turnips
Recipe type: Side Dish

  • 1 large or 2 medium leeks, cut into ½” slices on
  • the bias & rinsed/dried well in a colander
  • 1 bunch salad turnips, roots thinly sliced & greens
  • coarsely chopped
  • 2 cloves garlic, smashed & coarsely chopped
  • 3 Tbsp. butter
  • 1 sprig fresh thyme, sage, or rosemary (optional)
  • 1 cup. white wine
  • Salt & pepper to taste

  1. Melt butter in a sauté pan over medium heat & add leeks & turnips.
  2. Sauté, only stirring occasionally, until starting to brown (4-5 minutes).
  3. Add garlic & sauté another minute. Add herbs, white wine, salt & pepper, bring to a simmer, lower heat, & cover.
  4. Cook for about 10 minutes, remove lid, & add turnip greens.
  5. Cook for about a minute, until greens are wilted, & remove vegetables onto a platter with a slotted spoon.
  6. Turn up heat & reduce wine liquid by half (should only take a minute or two) & pour over vegetables.


Garlicky Roasted Cauliflower with Parmesan

Garlicky Roasted Cauliflower with Parmesan
Recipe type: Casserole

  • 1 head of cauliflower, cut into bite-size pieces
  • 2 cloves of garlic, minced
  • Juice & zest of one lemon, separated
  • 2 Tbsp Olive or Driftless Sunflower oil
  • Coarse salt and freshly ground black pepper
  • Parmesan cheese
  • 2 Tbsp. chopped fresh herbs of choice (basil, parsley, thyme, sage, etc.)

  1. Preheat oven to 450°F.
  2. Put cauliflower florets in a single layer in an oven-proof baking dish.
  3. Stir in the garlic & pour lemon juice and olive/sunflower oil over cauliflower & stir to coat.
  4. Sprinkle with salt and pepper.
  5. Place casserole uncovered in hot oven & roast for 20-25 minutes, stirring a couple of times, until the top is lightly brown.
  6. Remove from oven and sprinkle generously with lemon zest, Parmesan cheese & herbs. Serve immediately.


Caramelized Brussels Sprouts

Caramelized Brussels Sprouts
Recipe type: Side Dish
Cuisine: American

  • Coarse salt and freshly ground pepper
  • 2 pounds Brussels sprouts, trimmed and halved
  • 5 ounces pancetta, cut into ¼-inch pieces (about 1 cup)
  • 1 tablespoon Driftless sunflower oil or extra-virgin olive oil
  • 1 tablespoon of chopped Rosemary (optional)

  1. Blanch the Brussels sprouts first: Bring a large pot of salted water to a boil.
  2. Prepare an ice-water bath.
  3. Cook Brussels sprouts until just tender, about 10 minutes.
  4. Transfer to ice-water bath, and let stand until cool.
  5. Transfer to paper towels to drain.
  6. Cook pancetta in a large skillet over medium-low heat, stirring occasionally, until fat is released and pancetta is crisp, 15 to 20 minutes.
  7. Season generously with pepper.
  8. Add half the Brussels sprouts, and cook until just starting to brown, about 7 minutes.
  9. Season with salt and pepper.
  10. Transfer to a plate.
  11. Add oil and remaining Brussels sprouts to skillet, and cook until just starting to brown, about 7 minutes.
  12. Toss in Rosemary, if desired.
  13. Season with salt and pepper, and combine with remaining Brussels sprouts.
  14. Serve warm.


Mediterranean Grilled Broccoli, Napa Cabbage & Zucchini

Mediterranean Grilled Broccoli, Napa Cabbage & Zucchini
Recipe type: Side Dish
Cuisine: Mediterranean

  • ¾ c. oil (Driftless sunflower or olive)
  • Juice & zest of 1 lemon
  • 1 Tbsp. balsamic vinegar
  • 2 Tbsp. fresh or 2 tsp. dry Mediterranean herbs (like rosemary, oregano, thyme, etc.)
  • 1 garlic scape, finely minced
  • Salt & pepper to taste
  • 2 heads broccoli, carefully cut lengthwise through stem & florets into ¼” slabs
  • 1 head napa cabbage, outer leaves removed, cut lengthwise through core in half & then each half lengthwise into quarters
  • 2 zucchini (or summer squash) cut lengthwise into ¼” slabs
  • 2 lemons, cut in half
  • ¼ c. parsley, coarsely chopped (for garnish)

  1. Heat grill.
  2. Whisk together oil through salt/pepper in a large bowl.
  3. Make sure veggies are dry & toss in oil mixture until well coated. Rub cut side of lemon in oil mix.
  4. Grill in a single layer about 2 minutes on each side, until just starting to char a bit. Grill lemons cut side down.
  5. Serve on a large platter topped with parsley & grilled lemons to squeeze over veggies while serving.


Roasted Kohlrabi & Fingerling Potatoes w/Rosemary

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

  • 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

  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.


Tomato, Cucumber, Kale & Cannelini Bean Salad

Tomato, Cucumber, Kale & Cannelini Bean Salad
Recipe type: Salad
Serves: 4-5

  • 2 large or 3 medium heirloom tomatoes
  • 1 cucumber
  • 1 bunch kale
  • 1 can or 2 cups cannellini beans, drained
  • ½ cup pitted kalamata olives, quartered lengthwise
  • 1 Tbsp. garlic, minced
  • 1 Tbsp. rosemary leaves, coarsely chopped
  • 1 tsp. honey
  • 3 Tbsp. white wine vinegar
  • ⅓ c.Driftless sunflower oil or olive oil
  • Salt & pepper to taste
  • ½ cup feta, crumbled
  • ¼ cup fresh parsley

  1. Core tomatoes & slice lengthwise into wedges.
  2. Let drain on paper towels.
  3. Peel stripes lengthwise in cucumbers if you wish, cut in half, deseed, & slice on the bias.
  4. Also let drain on paper towels.
  5. Meanwhile, strip kale leaves from stems, coarsely chop, & blanch in salted, boiling water for about 1 minute.
  6. Immediately cool in ice water or plenty of cold, running water.
  7. Drain well in a colander.
  8. In a medium bowl, whisk together garlic, rosemary, honey, & white wine vinegar.
  9. Add oil in a slow stream until emulsified.
  10. Salt & pepper to taste.
  11. Gently combine vegetables, beans, olives, & dressing in a serving bowl, garnish with feta & parsley, & serve.


Roasted Butternut Squash with Fresh Herbs

Roasted Butternut Squash with Fresh Herbs
Recipe type: Main Dish

  • 1-2 honey-nut squash
  • Driftless Sunflower oil to coat squash
  • ½ onion
  • salt, pepper, paprika to taste
  • 4-5 sage leaves thinly sliced
  • 3-4 sprigs of thyme
  • 2 sprigs rosemary

  1. Preheat oven to 375 F.
  2. Half squash, remove seeds and cut into slices ½ inch thick.
  3. In a mixing bowl, drizzle the squash with sunflower oil, sprinkle with salt, pepper, herbs (stems removed), and sliced onion.
  4. Bake on a baking sheet until tender, turning periodically with a spatula.
  5. Serve hot.


Lemon Roasted Summer Veggies

Lemon Roasted Summer Veggies
Recipe type: Main Dish

  • 4 cups vegetables, cut into large bite sized pieces (broccoli, cauliflower, fennel bulbs, zucchini, summer squash, etc.)
  • 4 garlic scapes, coarsely chopped
  • Juice & zest of 1 lemon
  • 3 Tbsp. olive or sunflower oil
  • fresh rosemary or thyme (optional)
  • ¼ c. grated parmesan
  • ½ c. parsley, chopped
  • salt & pepper to taste

  1. Pre-heat oven to 450 degrees. Toss vegetables, scapes, lemon juice & zest, oil, rosemary/thyme (if using), salt & pepper & pour into an 8×11 baking dish.
  2. Roast uncovered for 20-25 minutes, stirring a couple of times, until vegetables are just starting to brown.
  3. Remove from oven & sprinkle with parmesan & parsley.
  4. Serve immediately.


Roasted Rosemary Potatoes

Roasted Rosemary Potatoes
Recipe type: Side Dish

  • 3 cups cubed Driftless Organics potatoes
  • ⅛ cup Drifless Organics Sunflower Oil (or a good olive oil)
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tbsp minced garlic (3 cloves)
  • 2 tbsp minced fresh rosemary leaves

  1. Preheat the oven to 400 degrees F.
  2. Place cubed potatoes in a bowl with the oil, salt, pepper, garlic and rosemary; and toss until well coated.
  3. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp.
  4. Flip twice with a spatula during cooking to ensure even browning. Serve while hot.