Roasted Pepper Sauce

Roasted Pepper Sauce
Author: 
Recipe type: Pasta Sauce
Cuisine: Italian
 

This pasta sauce is a great change from your regular marinara sauce….it has deep flavors from roasting the sweet peppers, onions and garlic. Try it today!
Ingredients
  • 4-5 Roaster Sweet Peppers
  • 1-2 Tbsp of Driftless Organics Sunflower Oil
  • 1-2 leeks or medium onion, coarsely chopped (optional)
  • 4-5 cloves Garlic
  • 1 c. Chicken or Vegetable broth
  • Salt and Pepper, to taste
  • 1 tsp. Dried basil (or ¼ c. fresh, chopped)

Instructions
  1. Preheat oven to 450F.
  2. Take roaster peppers, cut in half and deseed.
  3. Place on shallow sided baking sheet (with tin foil…makes clean up SO much easier).
  4. Place peppers and leeks/onions (optional) on sheet – drizzle with oil, use your hands to cover all over the pepper – front and back. Season with salt and pepper.
  5. Place peppers with skin side down.
  6. Put in oven for 10-15 min. Take out, flip over so skin side is up.
  7. Add garlic cloves. Roast another 10-15 min.
  8. It is done when you see blisters or a nice coloring on your garlic.
  9. Take out and set aside to cool for 5-10 min.
  10. When it’s able to be touched, take peppers and coarsely chop them. Add them to your blender. Toss in the garlic and leeks/onion (optional) and about 1 c. Chicken or Vegetable broth.
  11. Puree until smooth.
  12. Taste and adjust seasonings as needed.
  13. Pour into a pot, add basil and simmer in a pot over low heat for 10+ min. Letting the flavors develop a little further. Serve over pasta.

 

Creamy Roasted Tomato Sauce over Spaghetti and Vegetables

Creamy Roasted Tomato Sauce over Spaghetti and Vegetables is a great meal for a date night or any night! If you like a little spice, try adding some hot red pepper flakes.

Creamy Roasted Tomato Sauce over Spaghetti and Vegetables
 

Ingredients
  • 2 pounds of tomatoes (2/3 of your bag)
  • Olive oil
  • 1 shallot, sliced thin
  • 1 head of broccoli, chopped into small pieces
  • 1 zucchini, chopped
  • 2 roaster peppers, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons all purpose flour
  • 1 cup white wine
  • 1¼ cups milk
  • ¼ cup heavy cream
  • ½ teaspoon salt
  • 1 pint sungolds
  • parmesan cheese, for garnish
  • 1 pound thick spaghetti

Instructions
  1. Preheat oven to 425°F.
  2. Slice tomatoes in half, then place on a large baking sheet. Brush each one with olive oil, then sprinkle with salt.
  3. On another baking sheet, toss broccoli, zucchini and peppers with a little oil and salt. Put both sheets in the oven.
  4. Roast for 20-30 minutes, until the tomatoes are wilted and soft, and the veggies are tender.
  5. Remove from heat and allow to cool.
  6. In a large pan over medium heat, sauté the shallot in a splash of olive oil until translucent, about 5 minutes. Add in the garlic and cook for another 1-2 minutes.
  7. Sprinkle the flour over the shallots & garlic and stir everything together. The flour should form a pasted coating on the onions.
  8. Cook for 1 minute, then whisk in the white wine, milk, cream, and salt. Whisk any flour beads until they no longer remain and the sauce is thick and velvety. Turn heat to low and continue to cook, uncovered, for 15 minutes, stirring occasionally.
  9. Meanwhile, boil the pasta and cook to al dente. Strain the cooked pasta and place back into its pot and drizzle with ~1 tablespoon of olive oil. This will keep the pasta from sticking to itself.
  10. Once the cream sauce has thickened, pour it into a large blender along with the roasted tomatoes. Blend on high speed for 3-5 minutes until the tomatoes are well blended.
  11. Add the veggies to the pasta and pour the sauce over the pasta and stir to combine.
  12. Top with halved sungold tomatoes, then garnish with a healthy dose of parmesan!

 

Jalapeno Cilantro Green Sauce

This Jalapeno Cilantro Green Sauce is a favorite of Farmer Noah’s family. They love it on rice dishes, tacos or pasta!

Jalapeno Cilantro Green Sauce
 

Ingredients
  • 2 Tablespoons olive oil
  • 1 large clove garlic or 2 smaller ones
  • 1 bunch Cilantro
  • 1-2 teaspoon lemon juice
  • ⅓ to ½ of a Jalapeño, to your taste
  • 1 teaspoon fresh ginger powdered is fine too
  • 2-3 springs mint optional
  • Salt to taste

Instructions
  1. Start with blending olive oil and garlic together.
  2. Wash and roughly chop cilantro before adding.
  3. Finely mince jalapeño.
  4. Add remaining ingredients and blend into a puree.
  5. Use on pasta, chicken, or tacos.

 

Root Veggie Chips with Cilantro Crema

The perfect snack! Homemade Root Veggie Chips with Cilantro Crema…

Root Veggie Chips with Cilantro Crema
 

Ingredients
  • For the Cilantro-Lime Crema:
  • 1 garlic clove, minced
  • ½ cup chopped fresh cilantro
  • 1 Tablespoon mayonnaise
  • 1 cup sour cream
  • 1 teaspoon grated lime rind
  • 1½ teaspoons fresh lime juice
  • ¼ teaspoon salt
  • minced jalapeno (optional)
  • Combine ingredients and set aside.
  • And now the Veggie Chips:
  • Equal amounts of your sweet potatoes, parsnips, beets, carrots
  • and potatoes (about 4 cups total once they’ve all been thinly
  • sliced (no need to peel).
  • If you have a mandolin – this is the time to use it. If you don’t: try
  • your hardest to slice your veggies thinly, evenly and consistently sized.
  • 3 tablespoons olive oil or grapeseed oil
  • 1 teaspoon dried thyme
  • 2 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt + more to taste

Instructions
  1. Preheat the oven to 400ºF.
  2. Whisk together the oil, dried thyme, garlic powder, ground cumin and salt in a small bowl.
  3. Peel all of the root vegetables and use a mandoline slicer to slice them ⅛-inch thick. (You can also slice them thinly using a sharp knife.)
  4. Toss the chips with the spice mixture and the oil in a mixing bowl, making sure to evenly coat (add more oil if needed).
  5. Spread the mixture on a cookie sheet (or two) lined with parchment paper, trying your best to make sure the slices do not overlap.
  6. Place the baking sheet(s) in the oven and bake the roots until golden-brown and crispy. Check on them every few minutes once they have been baking for 20 minutes; remove any chips that are brown and crisp and return the rest to the oven until they’re all done baking.
  7. Serve fresh out of the oven with the Cilantro Crema Sauce.

 

Peperonata

Peperonata is an Italian side dish to serve over pasta, chicken or as a spread for crusty bread. Think of it kind of like a “pepper pesto”.

Peperonata
 

Ingredients
  • ¼ cup olive oil
  • ½ red onion, thinly sliced
  • 2 roaster peppers, thinly sliced
  • 2 Roma tomatoes, thinly sliced
  • 1 tablespoon balsamic vinegar or red wine vinegar

Instructions
  1. Heat oil in heavy large skillet and add peppers, tomatoes and onions. Sauté until very tender, about 30 minutes.
  2. Mix in vinegar. Season to taste with salt and pepper.

 

Eggplant Gyros with Tzatziki Sauce

Tzatziki Sauce is a creamy Greek sauce made with cucumbers, dill and garlic. The eggplant gyros with tzatziki sauce are a super tasty combination!

Eggplant Gyros with Tzatziki Sauce
 

Ingredients
  • 1 large eggplant, cut into 12 rounds, grilled (see
  • otherside of newsletter for instructions)
  • 2 tablespoons sunflower or olive oil
  • 1 tablespoon Gyro seasoning
  • 1⅓ cups plain fat-free Greek yogurt
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ⅓ cup finely diced unpeeled cucumber
  • 2 large garlic cloves, minced
  • 1 teaspoon finely chopped fresh dill
  • 4 pocketless pitas, lightly grilled if you like
  • 2 Roma tomatoes, thinly sliced
  • 1 small onion, thinly sliced

Instructions
  1. To make the tzatziki sauce: add the yogurt, lemon juice, oil, salt, and pepper to a medium bowl and whisk to thoroughly combine. Add the cucumber, garlic, and dill and stir to evenly combine. Adjust seasoning to your taste.
  2. Top each pita with about 3 tablespoons each tzatziki. Arrange the grilled eggplant on the pita. Top with tomatoes and onion and fold.
  3. Serve with remaining tzatziki on the side.

 

Sorrel and Garlic Sauce

Looking for a pop of flavor in your favorite dishes? Try adding this Sorrel and Garlic Sauce to baked potatoes, meats and pasta.

Sorrel and Garlic Sauce
 

Ingredients
  • 1 sorrel bunch
  • ½ bunch chives, chopped
  • 3 green garlics, chopped
  • 2 Tbsp butter
  • ¾ cup veggie or chicken broth
  • Lemon juice to taste
  • Salt & Pepper to taste

Instructions
  1. Saute the green garlic and chives in the butter until tender, about a minute.
  2. Add the broth and continue to cook for five minutes.
  3. Place into food processor along with the sorrel, lemon juice and salt & pepper. Puree until smooth.
  4. Return to the stove and keep warm until ready to serve. Goes great over baked potatoes, fish or lamb.

 

Organic Basil & Garlic Scape Pesto

Organic Basil & Garlic Scape Pesto is a summertime staple around here. It’s so good, why not make a big batch and freeze some for the winter!

Basil & Garlic Scape Pesto
Author: 
Recipe type: Sauce
Cuisine: American
 

Driftless Organics ingredients make the best pesto!

Makes a fantastic dip with sour cream or spread with cream cheese. Delicious tossed with pasta. Or jazz up a basic vinaigrette dressing with a couple of spoonfuls. This recipe was created by Dani Lind of Rooted Spoon Culinary

Ingredients
  • 1 c. scapes, cut into 1” pieces (6-8 scapes)
  • ¼ pound basil, coarsely chopped (leaves & stems)
  • ½ c. raw pumpkin or sunflower seeds, toasted & cooled
  • ⅓ c. Driftless sunflower or olive oil
  • ½ tsp. salt

Instructions
  1. Combine all in food processor & pulse until smooth.
  2. Use within a week in the fridge or freeze.

 

Check out other great recipes from Driftless Organics.

Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.

Organic Arugula Pesto Sauce

A new spin off from traditional basil pesto, this Organic Arugula Pesto Sauce is just as delicious! Especially when made with organic arugula straight from Driftless Organics!

Try on favorites like:

  • Pasta
  • Pizza
  • Grilled Veggies
  • Chicken

 

Arugula Pesto Sauce
Author: 
Recipe type: Sauce
 

Driftless Organics ingredients make the best pesto!

This recipe was created by Dani Lind of Rooted Spoon Culinary

Ingredients
  • Your bag of arugula
  • ¼ cup pine nuts (or walnuts)
  • ⅓ cup Parmesan cheese
  • ½ tsp. salt
  • 1 lg. clove garlic, chopped
  • 2½ tbsp. Driftless sunflower oil or olive oil
  • ¼ cup hot water

Instructions
  1. In a food processor pulse together all ingredients except oil and water until arugula is chopped fine.
  2. With motor running add oil in a stream, blending mixture until smooth.
  3. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap.
  4. Bring sauce to room temperature to continue.
  5. Stir in ¼ cup hot water plus additional for thinner consistency if desired

 

Check out other great recipes from Driftless Organics.

Driftless Organics CSA farm delivers CSA boxes to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.

Organic Classic Pesto

Our Organic Classic Pesto recipe is bursting with flavor! Don’t be without this staple in your kitchen!

 

Classic Pesto
Author: 
Recipe type: Sauce
 

Driftless Organics ingredients make the best pesto!

This classic recipe can be altered to match your ingredients – simply use the same proportions and substitute other fresh herbs or mixtures of herbs (cilantro, rosemary, parsley, oregano, etc.) any dry aged cheese (asiago, romano, etc.), & any nut or seed (slivered almonds, pumpkin seeds, sunflower seeds, etc.). I also sometimes add a splash of lemon juice to liven it up. This recipe was created by Dani Lind of Rooted Spoon Culinary

Ingredients
  • 6 c. loosely packed fresh basil or red opal basil (I include small stems)
  • 4-5 cloves garlic
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1 c. Parmesan, grated
  • 1 c. pine nuts or walnuts
  • ⅔ c. Drifttless Sunflower oil

Instructions
  1. In a large food processo, pulse basil, garlic, salt, pepper, & nuts until coarsely ground.
  2. Add Parmesan & pulse a few more times.
  3. With processor running pour in oil in a thin stream until it looks like pesto!
  4. Store in air-tight container (press plastic wrap onto the surface of or pour a layer of oil over the pesto to prevent discoloration).
  5. Keep in refrigerator for about a week or freeze
  6. Most recipes say to leave the cheese out if you’re freezing it but I’ve never had a problem.

 

Check out other great recipes from Driftless Organics.

Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.