Green Kale & Sweet Potato Soup with Cumin and Lemon

Green Kale & Sweet Potato Soup with Cumin and Lemon
Author: 
Recipe type: Soup
Serves: 6
 
Ingredients
  • 2 med-large leeks, white and light green only
  • 1 large red onion
  • 2 Tbs. Driftless Sunflower Oil
  • 1½ tsp. salt, more to taste
  • 1 lb sweet potatoes
  • 1 small red potato
  • 2 green kale tops
  • ⅔ cup chopped fresh cilantro
  • 2- 2½ cups vegetable broth
  • fresh ground black pepper
  • 1 Tbs. cumin seed
  • 1-2 Tbs. fresh lemon juice
  • a pinch of hot pepper
  • optional garnish: crumbled feta cheese
Instructions
  1. Thoroughly wash and coarsely chop the leeks, using only the white and light green part, and chop the onion. Heat the oil in a non-stick pan and start sauteing the onions, with a sprinkle of salt. When they are translucent and soft, add the leeks and keep cooking, stirring often, until all the vegetables are golden, about 20 minutes. Meanwhile, peel the sweet potatoes, scrub the small red potato, and cut them all into ½ inch chunks. Remove the leaves from the main stem of the kale top and then cut out the thicker stems of the individual leaves. Cut the greens into one-inch strips, or chop them very coarsely. Combine the sweet potatoes and kale in a soup pot with 5 cups (1¼ liter) cold water and a teaspoon of salt, bring to a boil, then lower the heat and simmer for about fifteen minutes. Add the sautéed leeks and onions to the pot, along with the cilantro, and a lot of fresh ground black pepper. Add as much of the vegetable broth as you need to give the soup a nice consistency - this is a hearty soup, but not a stew, and it should pour easily from a ladle. Simmer the soup gently, covered, for about ten more minutes.
  2. Lightly toast the cumin seed in a dry pan, just until it is fragrant, and grind it in a mortar or spice grinder. Stir the cumin seed and a spoonful of lemon juice into the soup, and taste. Add more salt, pepper or lemon juice as needed, and finish with a pinch of cayenne or any red pepper.
  3. Ladle into bowls and garnish with a heaping spoonful of crumbled feta cheese.

 

Dijon Potato, Pepper & Bean Salad

Dijon Potato, Pepper & Bean Salad
Author: 
 
Ingredients
  • 4 eggs
  • ½ lb. Dragon Tongue or green beans (around 3 c.), stem snapped & cut in half or thirds
  • 2 lb. new potatoes (around 6 medium-large potatoes), whole with peels
  • 1 small green bell pepper, cut into bite-size strips
  • ½ c. thinly sliced onion
  • 2 Tbsp. Dijon mustard
  • 2 tsp. honey
  • 2 tsp. sherry or white wine vinegar
  • 1 Tbsp. fresh oregano, tarragon, or thyme (or 1 tsp. dry)
  • Salt & pepper to taste
  • 3 Tbsp. Driftless sunflower oil
  • ¼ c. fresh parsley, chopped
Instructions
  1. Hard boil eggs & let cool.
  2. Bring salted water to boil in a medium sauce pan.
  3. Add green beans & blanch for about 2 minutes.
  4. Using a slotted spoon, remove them & immediately plunge into a bowl of ice water to cool. Drain.
  5. Add new potatoes & boil until just tender, 15-20 minutes. Drain & fill with cold water to cool.
  6. Meanwhile, in a medium serving bowl, whisk together mustard, honey, vinegar, tarragon, salt & pepper. Continue whisking while adding oil.
  7. Slice potatoes & eggs. Gently toss green beans & onions into dressing, then fold in potatoes & eggs. Serve with parsley.

 

Summer Vegetable Saute with Balsamic Dates

Summer Vegetable Saute with Balsamic Dates
Author: 
Serves: 4
 
Ingredients
  • 6 cups mixed vegetables (like carrots, beans, & summer squash) cut into thin matchsticks*
  • 2 Tbsp. sunflower or olive oil
  • ¼ cup minced onion
  • Salt & pepper to taste
  • 2 Tbsp. white wine, stock, or water
  • ¼ c. Chopped pitted dates
  • ¼ c. Balsamic vinegar
  • 2 Tbsp. water
Instructions
  1. In a large sauté pan, heat oil over med-high heat.
  2. Add onions & sauté until softened, a minute or two.
  3. Add the carrots & sauté for a couple minutes, until starting to soften.
  4. Add beans & zucchini/summer squash & sauté for another few minutes.
  5. Add salt/pepper, wine or stock/water & continue to cook until liquid has evaporated & the vegetables are just starting to brown a bit but aren’t mushy.
  6. Remove vegetables from pan to a platter & return pan to heat with the dates, vinegar, & remaining water.
  7. Bring date mixture to a boil, stirring frequently, until bubbly & starting to thicken. Pour over vegetables & serve with couscous, brown rice, or grilled fish, pork, or chicken.
  8. * to cut vegetables into matchsticks, carefully cut carrots & summer squashes into long thin slices (a mandolin sure is handy for this)’ then make a stack of the slices & cut them very carefully into long thin matchsticks with a sharp Chef’s knife. Cut green beans in half lengthwise, & make a stack of dragon tongue beans & cut into matchsticks on a steep bias.

 

Dijon New Potato & Green Bean Salad

Dijon New Potato & Green Bean Salad
Author: 
Recipe type: Side Dish
 
Ingredients
  • 4 eggs
  • ½ lb. green beans (around 3 c.), snapped, large ones cut in half
  • 2 lb. new potatoes (around 6 medium-large potatoes), whole with peels
  • ½ c. thinly sliced sweet onions
  • 2 Tbsp. Dijon mustard
  • 2 tsp. honey
  • 2 tsp. sherry or white wine vinegar
  • 1 tsp. dried tarragon (or 1 Tbsp. fresh)
  • Salt & pepper to taste
  • 3 Tbsp. Driftless sunflower oil
  • ⅓ c. finely sliced onion greens
  • ⅓ c. chopped celery
Instructions
  1. Hard boil eggs & let cool. Bring salted water to boil in a medium sauce pan. Add green beans & blanch for about 2 minutes. Using a slotted spoon, remove them & immediately plunge into a bowl of ice water to cool. Drain. Add new potatoes & boil until just tender, 15-20 minutes.
  2. Drain & fill with cold water to cool. Meanwhile, in a medium serving bowl, whisk together mustard, honey, vinegar, tarragon, salt & pepper. Continue whisking while adding oil.
  3. Slice potatoes & eggs. Gently toss green beans & onions into dressing, then fold in potatoes, eggs, onion greens and celery. Serve with parsley.

 

 

Turkish Zucchini Fritters

Turkish Zucchini Fritters
Author: 
Recipe type: Appetizer
Cuisine: Mediterranean
 
Ingredients
  • 3 Tbsp. oil + more for frying
  • 2 baby leeks, washed carefully & coarsely chopped (white & green parts)
  • 2 medium or 1 large zucchini (about 1 lb), finely chopped
  • 3 eggs
  • 3 Tbsp. all purpose flour
  • Black pepper
  • 1 Tbsp. chopped fresh herbs like parsley, mint, oregano &/or dill
  • 7 oz. feta cheese, mashed with a fork
Instructions
  1. Heat 3 Tbps. oil over medium heat & sauté baby leeks until soft.
  2. Add zucchini & sauté, stirring, until soft & remove from heat.
  3. In a bowl, beat eggs with flour until well blended.
  4. Mix in black pepper, chopped herbs, & mashed feta.
  5. Fold in zucchini mixture.
  6. Heat a thin film of oil in a non-stick or well-seasoned cast iron skillet & fry about 2 Tbsp. of zucchini mixture, a few fritters at a time, turning each over once & cooking until lightly browned.
  7. Drain on paper towels & serve.

 

Garlicky Roasted Cauliflower with Parmesan

Garlicky Roasted Cauliflower with Parmesan
Author: 
Recipe type: Casserole
 
Ingredients
  • 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.)
Instructions
  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.

 

Roasted Beet, Fennel & Pea/Green Bean Salad w/Lemon & Goat Cheese

Roasted Beet, Fennel & Pea/Green Bean Salad w/Lemon & Goat Cheese
Author: 
Recipe type: American
Cuisine: Salad
 
Ingredients
  • 3-4 beetroots, cut into ⅛” half-moons
  • 1 fennel bulb, bulb cored & thinly sliced, stems thinly sliced on bias
  • 2 c. green beans &/or snap/snow peas, stems snapped
  • Juice & zest of 1 lemon
  • ¼ c. olive or Driftless sunflower oil
  • Salt & pepper to taste
  • ¼ c. scallion tops, thinly sliced
  • 2 oz. soft goat cheese or feta, crumbled
Instructions
  1. Preheat oven to 400 degrees.
  2. Toss sliced beets in enough of the oil to coat & pour onto a rimmed baking sheet & sprinkle with salt & pepper.
  3. Roast for about 15-20 minutes, until starting get limp.
  4. Stir in fennel bulbs/stems & a bit more oil & continue to roast for another 10-15 minutes, until beets & fennel are starting to brown a bit.
  5. Add green beans/peas & roast another 5 minutes or so (you don’t want the vegetables to be mushy).
  6. Remove from oven & let cool a bit.
  7. Meanwhile, in a serving bowl, whisk together lemon juice/zest, the remaining oil, & salt & pepper to taste (remember you salted the vegetables already).
  8. Stir in roasted vegetables & top with scallion tops & cheese.
  9. Serve warm or room temperature.

 

Brussels Sprout Hash

Brussels Sprout Hash
Recipe type: Breakfast
Cuisine: American
 
Ingredients
  • 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)
Instructions
  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.

 

Roasted Brussels Sprouts with Garlic

Roasted Brussels Sprouts with Garlic
Recipe type: Side Dish
Cuisine: American
 
Ingredients
  • 1 pound of Brussels sprouts
  • 4 to 6 tablespoons Driftless sunflower oil or extra virgin olive oil
  • 5 cloves garlic
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar
Instructions
  1. Heat oven to 450 degrees.
  2. Trim bottom of Brussels sprouts, and slice each in half top to bottom.
  3. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan.
  4. Put in garlic, and sprinkle with salt and pepper.
  5. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Cook, shaking pan occasionally, until sprouts are quite brown and tender, about a half hour.
  6. Taste, and add more salt and pepper if necessary.
  7. Stir in balsamic vinegar, and serve hot or warm.

 

Caramelized Brussels Sprouts

Caramelized Brussels Sprouts
Recipe type: Side Dish
Cuisine: American
 
Ingredients
  • 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)
Instructions
  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.