Creamy Potato and Snap Pea Salad

Creamy Potato and Snap Pea Salad
Author: 
Recipe type: Side Dish
 

Ingredients
  • 2 lb. potatoes, cut into bite size chunks (skin left on)
  • 2 Tbsp. white wine vinegar mixed with ¼ tsp. each salt & pepper
  • ½ lb. snap peas, stems & strings removed (snow peas work too!)
  • 1 bunch of green onions (or potato onions), chopped
  • 1 Tbsp. green garlic or garlic scapes, minced
  • ¾ c. sour cream
  • 1 Tbsp. mayo
  • 1 Tbsp. grainy mustard
  • Salt & pepper to taste
  • A mix of any fresh herbs, such as rosemary, thyme, oregano,
  • parsley, dill, cilantro, etc.

Instructions
  1. Boil cut potatoes in salted water until just soft (but not falling apart).
  2. Drain, reserving hot water.
  3. Gently fold in vinegar/salt/ pepper mix & cool.

 

Greens, Beans & Carmelized Onions

Greens, Beans & Carmelized Onions
Recipe type: Side Dish
Cuisine: Arabic
 

(altered from Claudia Roden’s ‘Arabesque”)
Ingredients
  • 1 large red onion, sliced
  • ⅓ c. Driftless sunflower oil or olive oil
  • 3 cloves garlic, minced
  • ½ pound fresh greens (arugula, spinach, chard or beet greens (with stems removed), etc.), coarsely chopped
  • salt & pepper to taste
  • 14 oz. can of black eyed peas or garbanzo beans
  • juice of ¼ lemon

Instructions
  1. Saute the onion in 2 Tbsp. of the oil over medium heat, stirring often, until caramelized (about 20 minutes or so).
  2. In a large saucepan, heat garlic in 2 Tbsp. oil.
  3. Immediately add the greens, put on the lid, & cook for a minute or two until the greens are wilted. Add salt & pepper.
  4. Stir in the beans & caramelized onions. Add the lemon juice & cook another minute. Add 2 more Tbsp. oil serve or cool & serve cold.

 

Southwest Grated Beet Salad

Southwest Grated Beet Salad
Author: 
Recipe type: Salad
 

Ingredients
  • 3 medium beets (or mix of beets & carrots), grated (about 5 cups)
  • Juice of 1 orange & ½ a lime
  • 2 Tbsp. cold-pressed sunflower or olive oil
  • ⅛ tsp. chipotle pepper powder (or substitute a pinch of cayenne)
  • salt to taste
  • 3 Tbsp. scallions or shallots, minced
  • 3 Tbsp. fresh cilantro, chopped
  • toasted pumpkin seeds for garnish

Instructions
  1. Mix juice, olive oil, chipotle, salt, & scallions in a serving bowl. Toss in beets & garnish with cilantro & pumpkin seeds. Serves 4-6.

 

Grated Beet and Orange Salad

Grated Beet and Orange Salad
Author: 
Recipe type: Salad
 

Ingredients
  • 3 medium beets, grated (no need to peel)
  • ¼ c. dried cranberries
  • Juice of one orange (plus a bit of zest if you wish)
  • 2 Tbsp. olive or cold-pressed sunflower oil
  • salt & pepper to taste
  • 1 clove garlic, minced
  • FOR GARNISH: cashews & peeled chunks of navel oranges or sections of satsuma mandarins or clementines (optional)

Instructions
  1. Combine orange juice, oil, salt, pepper, & garlic.
  2. Add grated beets & craisins.
  3. Garnish with cashews & orange chunks if you wish.
  4. Let sit at room temperature for 15 minutes so flavors can meld.
  5. Will store in fridge for several days.

 

Mediterranean Beet Salad

Mediterranean Beet Salad
Author: 
Recipe type: Salad
Cuisine: Mediterranean
 

Ingredients
  • 4 whole, unpeeled beets, trimmed, leaving 1 inch of stems attached
  • ¼ cup minced onion
  • 2 tablespoons minced fresh parsley, dill, or mint
  • 2 tablespoons Driftless sunflower oil or extra-virgin olive
  • 2 tablespoons balsamic vinegar or red wine vinegar
  • salt and pepper to taste
  • ¼ cup crumbled feta cheese

Instructions
  1. Preheat oven to 400 degrees.
  2. Bake whole beets on a cookie sheet until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, & allow to cool.
  3. Peel (skin should slip off) & cut into ¼ inch slices.
  4. While the beets are roasting, whisk together shallot, parsley, oil, & vinegar in a bowl until blended; season to taste with salt & pepper.
  5. To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, & sprinkle with feta cheese before serving.
  6. Garnish with extra herbs.

 

Roasted Beets

Roasted Beets
Author: 
Recipe type: Side Dish
 

Ingredients
  • 1 bunch young beets, cut into wedges (or 3 large beets, sliced into ¼” half-moons)
  • 2 Tbsp. Driftless Sunflower or olive oil
  • 2 Tbsp. water, wine, or broth
  • 2 – 3 cloves garlic, minced
  • 2 tsp. fresh rosemary or thyme leaves (optional)
  • salt & pepper to taste

Instructions
  1. Preheat oven to 400 degrees
  2. Toss beets with other ingredients & pour into medium baking dish. Roast for around 30 minutes uncovered, stirring occasionally & adding garlic, herbs & salt/pepper about half way through.

 

Cilantro and Garlic Pesto

Cilantro and Garlic Pesto
Author: 
Recipe type: Sauces
 

Ingredients
  • 1 c. scapes, cut into 1” pieces (6-8 scapes)
  • 1 bunch cilantro, 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.
  3. Makes a fantastic dip with sour cream or spread with cream cheese.
  4. Delicious tossed with pasta. Or jazz up a basic vinaigrette dressing with a couple of spoonfuls.

 

Sweet Thai Chili Broccoli

Sweet Thai Chili Broccoli
Author: 
Recipe type: Side Dish
 

Ingredients
  • 1 Tbsp. water or lime juice
  • 2 Tbsp. white or rice vinegar
  • 4 Tbsp. sugar
  • 1 Tbsp. garlic, minced (or 2 Tbsp. green garlic)
  • 2 tsp. hot sauce (Asian garlic chili Rooster sauce or similar)
  • salt to taste
  • 6 cups broccoli, cut into long pieces of stem with florets (about the amount in your box)
  • 2 Tbsp. peanut, sunflower, or sesame oil

Instructions
  1. In a small sauce pan, combine 1st 6 ingredients. Over low heat, bring to a boil, stir, & reduce to simmer for 10-15 minutes, until sauce becomes syrupy.
  2. Rinse broccoli florets in a collander. In a wok or skillet with a lid, heat oil.
  3. When hot, add broccoli, stir-fry for a couple minutes, until bright.
  4. Add sauce, cover, & cook for another minute or two. Serve immediately.