Braised Stuffed Cabbage

Braised Stuffed Cabbage
Recipe type: Side dish
Cuisine: Delicious!

This dish is best as a side dish, but it is VERY festive and absolutely delicious! You’ll be fighting for the last roll.
  • 1 cabbage (Savoy is best): 8 leaves
  • 1 Tbsp unsalted butter
  • 2 Tbsp Driftless Sunflower Oil (or EVOO)
  • 1-2 Onions, finely chopped (approx ⅔ c.)
  • 2 tsp dried Rosemary, coarsely chopped OR ground smaller if you have a mortar & pestle.
  • 2 large cloves Garlic, minced
  • 1 celery stick, chopped OR 1-2 Tbsp of Celeriac, minced
  • Approx 1 c. toasted pecan pieces
  • 1-1 ½ c. cooked rice
  • ½ c. craisins OR cranberries (fresh or frozen)
  • Salt and Pepper, to taste
  • 2 c. vegetable or chicken stock
  • 2 Tbsp balsamic vinegar
  • 2 tsp honey

  1. Bring large pot of salted water to boil.
  2. While it is heating up, remove the central core of the cabbage. Take off any “icky” outer leaves. When water is boiling, put whole cabbage in for 1-2 minutes, flip if needed for full water contact half way through. When it’s wilty, then it’s done.
  3. Drain and refresh until cold water. Drain well. Take each leaf and pat dry before stuffing.
  4. Preheat oven to 350F.
  5. Heat butter & oil in a medium sized pan, add onion. Brown onions, about 5 minutes.
  6. Add rosemary and celery/celeriac/. Lightly salt the mix. Cook for another 5 minutes.
  7. Add minced garlic. 2-3 more minutes.
  8. When it is fragrant, add cooked riced and toasted pecans until everything is well incorporated and rice has a “glistening” appearance. Take off of heat and add craisins/cranberries.
  9. Spoon the stuffing into the cabbage leaf, roll up/fold to enclose the filling. Use between ¼-⅓ c of filling per cabbage leaf. It varies based on how big the leaf is.
  10. Put in an oiled, shallow baking dish. ** A 9 x 13 pan is a little big, but perfect if you are doing a 1 ½ batch (12 cabbage rolls)*** Make sure the seem is facing down on the pan. Fill up your pan with remaining cabbage rolls.
  11. Mix 2 c. stock, 2 Tbsp balsamic vinegar & 2 tsp. Honey together and pour into the pan.
  12. Cover with foil.
  13. Bake at 350F for 1 hour. Take foil off, bake for an additional 15 minutes.


Bok Choy with Cashew Sauce

Bok Choy with Cashew Sauce
Cuisine: Asian

This sauce is soooo soooooo soooooooooooooo good. On bok choy, asparagus, or many many other veggies. Try it out!
  • ½ c. raw cashews
  • ¼ c. rice wine (or white wine) vinegar
  • ¼ c. white sugar
  • ¼ c. soy sauce
  • 1 Tbsp Minced Ginger root
  • Pinch of red pepper flakes (optional)
  • About 1-1.5# Bok Choy
  • ¼ c. Driftless Sunflower Oil (peanut or canola oil is a good substitute)

  1. Toast cashews in a dry skillet, tossing frequently, until lightly browned and fragrant.
  2. Combine cashews, vinegar, sugar, soy sauce, ginger, pepper flakes and 2-4 Tbsp water into a blender/food processor. Puree until smooth. Set aside.
  3. Wash bok choy – stems and leaves, making sure to rinse away dirt in the ribs. Separate the leaves from the stalks.
  4. Cut stalks into 1” pieces and roughly chop the leaves.
  5. Heat the oil in a large skillet on high heat until hot, but not smoking.
  6. Add stems and cook, stirring often, until crisp-tender (about 2-3 minutes).
  7. Add the leaves and cook until they wilt and turn bright green (about another minute or two).
  8. Remove to a platter and cover with cashew sauce, or serve sauce on the side.


Potato Carrot Tart

Potato Carrot Tart

This tart is a great side dish or pretty enough to stand alone! So yummy and hearty. Feeds 2 (stand alone) or 4 (as a side dish)
  • 1 Large Baking Potato, thinly sliced *use a mandolin or food processor with a slicing blade to make uniform slices
  • 2 Tbsp melted butter
  • ¾ tsp. thyme
  • 1 tsp Dijon mustard
  • ½ tsp. Salt
  • ¼ tsp fresh ground black pepper
  • 2 Tbsp Driftless Sunflower Oil
  • 1 onion, halved and thinly sliced
  • 2 carrots, shredded
  • ½ – 1 c. shredded cheese: Swiss or Cheddar

  1. Preheat oven to 400 F.
  2. Lightly oil a 10 inch tart pan or pie pan.
  3. Combine the melted butter, thyme, mustard, salt and pepper.
  4. Toss in the potato slices.
  5. Once coated, take slices and arrange in pie pan to form a “crust”.
  6. Bake for 20 min.
  7. While the tart shell bakes, heat oil in a skillet over medium heat.
  8. Add the onion and carrot and saute until the onion is limp and colored, about 10 min.
  9. When the tart shell comes out of the oven, top with onion mixture and sprinkle with cheese. Return to oven and bake until cheese is golden and melted, about 10-15 min.
  10. Let cool for about 5 min and serve.


Summer Squash with Garlic

Summer Squash with Garlic

  • 2-3 summer squash/zucchini
  • Salt and pepper (to taste)
  • 2 Tbsp Driftless Sunflower Oil
  • 4 cloves garlic, chopped
  • 2 Tbsp Butter
  • 2 Tbsp fresh thyme
  • ¼ c. white wine

  1. Slice squash into ⅛” thick circles.
  2. In a large skillet over medium heat, add oil.
  3. Saute garlic until edges are browning (about 2-3 min).
  4. Add squash, salt and pepper.
  5. Cook until squash has softened (about 5 min).
  6. Stir in butter, thyme and wine.
  7. Remove from heat and serve.


Cucumber Moons Sauteed with Fresh Dill

Cucumber Moons Sauteed with Fresh Dill
Recipe type: side dish

  • 2-3 cucumbers
  • 3 Tbsp. butter
  • 3 Tbsp onion, minced
  • 2 Tbsp chopped fresh dill
  • Salt and pepper, to taste

  1. Slice cucumbers in half lengthwise.
  2. Scoop out the seeds. Slice about ⅓”-⅓” slices.
  3. Heat butter in a large heavy skillet over medium heat. Take care not to let the butter brown, but get it good and hot.
  4. Add the cucumbers and onions and cook, tossing often, until cucumbers are tender (about 4 min). Stir in dill plus salt and pepper to taste.
  5. Continue to toss and cook until crisp-tender (about 1-2 more min).
  6. Serve immediately.


Mexican Street Corn (Elote)

Mexican Street Corn (Elote)
Recipe type: side dish
Cuisine: Mexican

A nice way to add flavor and not too much spice to a corn dish. Absolutely scrumptious!
  • 4 ears of corn
  • ⅓ c. mayo
  • 2-3 cloves of garlic, microplaned (into paste)
  • ½ – 1 tsp. chipotle pepper
  • ¼-½ c. cojita cheese (parmesan works as a substitute)
  • 2 limes, halved

  1. Grill the corn, in husk, for about 9-12 min, until nice and tender.
  2. While the corn is grilling, peel your garlic cloves and grate them with a microplane to make a nice garlic paste.
  3. Combine garlic paste with mayo.
  4. When the corn is done, you can either eat it on cob or cut it off – choice is yours.
  5. Either way, with each ear of corn, slather on garlic mayo, sprinkle with chipotle pepper (as much of as little as you want based on your spice preference) and cheese.
  6. Squeeze ½ lime over all of it and eat.


Cucumber Fennel Salad

Cucumber Fennel Salad

This cool salad is a great side for any outdoor summer grilling event you have going on.
  • 2 cucumbers, thinly sliced
  • 1 sweet onion, thinly sliced
  • 1 bulb of fennel, thinly sliced
  • 3 Tbsp lemon juice
  • 3 Tbsp Driftless Sunflower Oil
  • ¾ tsp dill weed
  • ½ tsp salt
  • ¼ tsp ground pepper
  • ¼ tsp lemon zest

  1. In a large bowl combine cucumber, onion and fennel.
  2. In a jar with a tight fitting lid, combing the remaining ingredients. Shake well.
  3. Pour over cucumber mixture and toss to coat.
  4. Refrigerate until chilled.


Sauteed Kohlrabi with Scallions and Cream

Sauteed Kohlrabi with Scallions and Cream

This dish is scrumptious. Sumitted by CSA Member, Sarah Majewski. The butter is essential and compliments the veggies SO well! It makes a great side for 2-3 people.
  • 2 kohlrabi, diced into ¼ inch pieces
  • ½ bunch Radishes, thinly sliced
  • 2-4 scallions, thinly sliced
  • 3 Tbsp Butter
  • Leaves of edible greens (kale,radish, salad turnip,kohlrabi, etc) – rolled like a cigar and then finely sliced
  • 3 Tbsp Heavy cream
  • Salt and Pepper, to taste
  • Nutmeg, to taste (best if grated fresh!)

  1. Cook kohlrabi, radish and scallions in butter over medium-high heat until almost tender.
  2. Stir in edible greens, cook until wilted.
  3. Add heavy cream, and cook for a few seconds to reduce.
  4. Season with salt, pepper, and nutmeg.
  5. Serve with chicken, pork chops, or steak.


Bok Choy Stir

Bok Choy Stir

This quick stir-fry is a great side dish to any meal
  • 1-2 heads of bok choy, washed and chopped in 1” pieces
  • 2-3 cloves garlic, minced
  • 1” piece of fresh ginger, grated (use microplane!)
  • 1-2 Tbsp. soy sauce
  • 2 Tbsp. Driftless Sunflower oil
  • Salt and Pepper – to taste

  1. Place the oil in the pan on medium heat
  2. Toss in garlic and ginger and cook for about 30 seconds to a minute.
  3. When it’s fragrant, add bok choy and soy sauce and cook for about 3 minutes.
  4. Salt and Pepper to taste.


Marinated Kohlrabi

Marinated Kohlrabi

Marinated Kohlrabi

An oldie but a goodie…this is a recipe from the good ‘ole days. It can be refrigerated for a few days to develop flavor or it can be water bath canned for long term storage. If you love Kohlrabi, then you must try this!
  • Wash 2-3 Kohlrabi and trim fibrous parts off. Cut into sections of about eighths. Steam until they are tender but not so soft that they fall apart. A fork should go into it smoothly. In a hot sterile PINT jar, add:
  • ½ tsp. Salt
  • ½ heaping tsp. Garlic Powder
  • ½ heaping tsp. Oregano
  • A few twists of ground Black Pepper

  1. Pack in the kohlrabi just tight enough so you don’t squash it.
  2. Half of a small diced onion packed in is good.
  3. Pack kohlrabi just under first rim.
  4. Then add boiling vinegar up to ½” under first rim and add enough sunflower oil, leaving ¼” head space. They should be well covered.
  5. There are 2 options: Refrigerate overnight (eat within a week) or this can be water bath canned (20 min).