Roasted Vegetables w/Chevre & Lemon

Roasted Vegetables w/Chevre & Lemon

  • 3 Tbsp. olive or Driftless sunflower oil
  • 1 head broccoli, cauliflower, or romanesco, cut into bite-sized pieces
  • 1 fennel bulb, cut in half lengthwise, cored & sliced
  • 2 sweet peppers, cut into bite-sized pieces
  • ½ yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh sage leaves
  • Salt & pepper to taste
  • Juice & zest from 1 lemon
  • 2 oz. plain or herbed chevre, crumbled

  1. Preheat oven to 400 degrees.
  2. Toss broccoli/cauliflower & fennel in 2 Tbsp. oil & salt/pepper to taste in a large bowl. Pour onto a large rimmed baking sheet & roast for about 10 minutes.
  3. Toss sweet pepper & onion with remaining oil & add to roasting vegetables, carefully stirring with a metal spatula.
  4. After about 15 minutes, stir again & add garlic, thyme, & lemon juice. Continue to roast for another 5-10 minutes, or until vegetables are au dente but starting to brown a bit on the edges.
  5. Sprinkle with lemon zest & chevre & serve.


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.


Shredded Parsnips with Walnuts

Shredded Parsnips with Walnuts

  • 2 Tbsp Olive oil or Driftless Sunflower Oil
  • 1lb grated parsnips (about a third of what’s in your box)
  • Kosher salt
  • ¼ c. walnuts
  • ¼ golden raisins (regular raisins will do!)
  • 1 tsp chopped fresh sage
  • Fresh lemon juice

  1. Heat the oil in a large skillet over medium heat.
  2. Add the grated parsnips and a pinch of salt, and then cook, stirring often, until the parsnips are tender (about 5 minutes).
  3. Stir in the walnuts, sage and a splash of lemon juice.


Cream-Braised Mélange of Winter Squash

Cream-Braised Mélange of Winter Squash
Serves: 6

You can cook the squash in this recipe longer for a chunky puree with some bite-sized bits of squash, or cook even longer into a puree. Or if you cook for less time, you’ll have forkful bites of squash in a creamy sauce. This recipe gives you some leeway to suit the group you’re serving.
  • 3 to 4 pounds mixed winter squash: acorn, carnival, and butternut
  • Driftless Sunflower Oil
  • 4 cloves garlic, minced
  • 10 to 12 sage leaves, minced
  • 1½ cups cream
  • Salt
  • Freshly ground black pepper

  1. Peel and cut the squash into 1-inch chunks and set aside.
  2. In a large, deep pot, heat the Sunflower oil over medium heat. Add the garlic and cook, stirring frequently for about 5 minutes, until it is golden and fragrant.
  3. Add the sage leaves and cook for another minute.
  4. Add the squash and fry just a minute or two as it’s beginning to get hot.
  5. Pour in the cream, bring to a simmer, and cover. Cook for 10 to 15 minutes, or until the squash is tender enough to be pierced by a fork.
  6. Cooking time will depend on the size of your squash chunks, so you’ll want to use some discretion.
  7. Season to taste with salt and pepper.


Roasted Carrots & Sweet Potatoes w/Sungolds & Sage

Roasted Carrots & Sweet Potatoes w/Sungolds & Sage

  • 3 large carrots, cut into ½” half moons
  • 2 medium sweet potatoes, peeled & cut into ½“ pieces
  • 2 Tbsp. oil; Driftless Sunflower Oil recommended!
  • Salt & pepper to taste
  • ½ pint sungold tomatoes
  • 2 cloves garlic, thinly sliced
  • 2 sprigs fresh sage, leaves stacked, rolled, & cut into chiffonade

  1. Pre-heat oven to 400 degrees.
  2. Toss carrots & sweet potatoes with oil, spread on a sheet pan, & season to taste with salt & pepper.
  3. Roast for 20-30 minutes, stirring once or twice, until just starting to brown.
  4. Stir in sungolds & garlic & roast for another 5 minutes.
  5. Stir in sage & serve.


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.


Potato Leek Gratin with Fresh Sage

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

  • 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

  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.


Golden Gratin of Carrots, Rutabagas & Turnips with Sage

Golden Gratin of Carrots, Rutabagas & Turnips with Sage
Recipe type: Main Dish
Serves: 4-6

  • Butter for the dish
  • Bechamel Sauce:
  • 2 cups milk
  • 3 Tbsp. onion, finely minced
  • 2 sprigs of sage, finely chopped
  • 1 clove garlic, minced
  • 4 Tbsp. butter
  • 3 Tbsp. flour
  • Salt & pepper to taste
  • Grated nutmeg
  • 1 large rutabaga, peeled & cut into julienne strips
  • 1 small onion, finely diced
  • 1 Tbsp. butter
  • 1 large or 2 small turnips, peeled & julienned
  • 2 large carrots, julienned
  • Salt & pepper to taste
  • 1 cup fresh bread crumbs

  1. Preheat oven to 375 degrees & lightly butter a 2 quart gratin dish.
  2. Make the béchamel: in a saucepan, slowly heat milk with the onion, sage, & garlic. When it reaches a boil, turn off the heat. In another saucepan, melt butter & stir in flour & cook for a minute.
  3. Whisk in the contents of the hot milk pan.
  4. Cook until thickened & either turn heat way down & stir continuously for about 10 minutes, or transfer to a double boiler & cook for about 20 minutes.
  5. Season with salt, pepper, & nutmeg.
  6. Meanwhile, boil julienned rutabaga in salted water for about 2 minutes & drain.
  7. Cook the onion in butter in a small skillet until starting to brown & combine with the rest of the vegetables. Season with salt & pepper & transfer to gratin dish.
  8. Pour béchamel over the top, cover with bread crumbs, & bake until bubbling & golden on top, about 45 minutes.


Broccoli & Roasted Pepper Salad with Tomato Vinaigrette

Broccoli & Roasted Pepper Salad with Tomato Vinaigrette
Recipe type: Salad
Serves: 4-6

  • Dressing:
  • 1 clove garlic, minced
  • 1 shallot, finely diced
  • 2 Tbsp. red wine vinegar
  • 2 tsp. balsamic vinegar
  • Salt & pepper to taste
  • 4-6 Tbsp. Driftless sunflower oil or olive oil
  • 3 Roma tomatoes or ½ cup cherry tomatoes, neatly diced
  • Salad:
  • 3 red bullhorn peppers, roasted, peeled, de-stemmed & seeded, & cut into
  • ½” squares
  • 1 ½ lb. broccoli with stems
  • 1 Tbsp. parsley or sage, chopped
  • ½ cup feta cheese, crumbled
  • Salt & pepper to taste

  1. For the dressing: In a small bowl, combine the garlic, shallot, vinegars, salt, & pepper. Let stand 15 minutes, then whisk in the oil & add the tomatoes.
  2. Taste & adjust seasonings if needed. Set aside (you probably won’t use it all in the salad – save excess for a green salad!).
  3. Separate the broccoli into small florets. Peel & dice the stems.
  4. Blanch the florets & stems in boiling salted water until just tender (about 2-3 minutes) & drain in a colander.
  5. In a large bowl, combine roasted peppers, broccoli, herbs, feta & a bit of the dressing. Taste & add more dressing, salt, & pepper as needed.
  6. Serve warm or at room temperature.