Lemon-Seared Brussels Sprouts

Lemon-Seared Brussels Sprouts
Recipe type: Side Dish
Cuisine: American

  • 2 tablespoons Driftless sunflower oil or olive oil
  • 2 pounds Brussels sprouts, trimmed and shredded with a knife or food processor
  • Coarse salt and ground pepper
  • 2 tablespoons fresh lemon juice

  1. In a large nonstick skillet, heat oil over medium-high.
  2. Add Brussels sprouts; season with salt and pepper.
  3. Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes.
  4. Remove from heat, and stir in lemon juice.


Brussels Sprouts with Parsnips

Brussels Sprouts with Parsnips
Recipe type: Side Dish
Cuisine: American

  • 2 pounds Brussels sprouts, trimmed and halved lengthwise
  • 6 medium parsnips, peeled and thinly sliced crosswise
  • 6 tablespoons Driftless sunflower oil
  • 2 teaspoons coarse salt
  • Freshly ground pepper
  • 1 cup pecan halves

  1. Preheat oven to 450 degrees.
  2. Toss vegetables with sunflower oil, salt, and pepper on 2 rimmed baking sheets, and spread into single layers.
  3. Roast, rotating sheets halfway through, until tender and gold, about 20 minutes. Divide pecans between sheets; roast 10 minutes more.
  4. Toss, mixture and serve.


Brussels Sprout & Potato Soup

Potato Soup with Brussels Sprouts
Recipe type: Soup
Cuisine: American

You can make this soup vegetarian style, or add smoked sausage for a deep, meaty soup.
  • 4 cups chicken or vegetable broth (homemade broth is best!)
  • 1 lb. smoked sausage (a T. of Driftless sunflower oil or olive oil if not adding sausage)
  • 1 lb. potatoes, cut into bite-size pieces
  • 1 lb. Brussels sprouts, trimmed and halved or quartered
  • ½ tsp. caraway seeds (optional)
  • Salt and freshly ground black pepper

  1. Heat a medium pot over medium high heat.
  2. If you’ll be adding sausage, cook them first in the pot, and then remove, leaving the crunchy grease bits behind (a little fat won’t ruin your day).
  3. Sear the Brussels sprouts in the sausage fat, or in butter or sunflower oil. Remove.
  4. Add broth to the pot and the potatoes, and bring to a boil. Watch your heat, though, because you don’t want to get splashed with that hot oil when adding the liquid.
  5. Meanwhile, cut sausage into bite-size pieces, if using it.
  6. When broth is boiling, add the seared Brussels sprouts, caraway seeds, and sausage.
  7. Reduce heat to a simmer. Cook until vegetables are tender, about 10 minutes.
  8. Add salt and pepper to taste.


Grilled Kale, Salad Turnips & Scallions

Grilled Kale, Salad Turnips & Scallions
Recipe type: Side Dish
Cuisine: American

  • ½ cup oil (Driftless sunflower, sesame, safflower, or peanut)
  • Juice & zest of 1 lime
  • 1 Tbsp. toasted sesame oil (optional)
  • 1 Tbsp. rice or white wine vinegar
  • 1 Tbsp. sugar/honey
  • 1 Tbsp. soy sauce/tamari
  • 1-3 tsp. hot sauce (optional)
  • 1 garlic scape, finely minced
  • 1 bunch kale, leaves whole with stems
  • 1 bunch salad turnips with greens, cut in half lengthwise through turnip & greens
  • 1 bunch scallions, roots & tops trimmed

  1. Get your grill going – you’ll want it pretty hot.
  2. Whisk together oil through garlic scapes in a large bowl. Make sure veggies are dry & toss in oil mixture until well coated (you kinda got to get in there & get dirty with your hands).
  3. Lay vegetables in single layer on hot grill (in batches if necessary) & flip after a minute or two – you’re looking to get them just wilted but a bit charred on the edges.
  4. Stack up on a plate & repeat until done & serve as is or chop them up a bit first. Serves 4-6.


Roasted Salad Turnips w/Mint & Israeli Couscous

Roasted Salad Turnips w/Mint & Israeli Couscous
Recipe type: Appetizer
Cuisine: Middle Eastern

  • 1 bunch salad turnips with fresh-looking greens
  • 1 cup Israeli couscous
  • 1 garlic clove, minced
  • pinch of optional red chili flakes
  • ¼ cup chopped red onion
  • juice from half a lemon
  • 4-5 tablespoons Driftless sunflower oil
  • salt and pepper to taste
  • 1 tablespoon of fresh mint leaves

  1. Preheat oven to 425 degrees.
  2. Trim salad turnips from greens leaving a small stub of the stems attached.
  3. Wash both well to remove dirt.
  4. Halve each turnip, keeping the long tails intact.
  5. Finely chop the greens.
  6. Toss the turnips with 1-2 tablespoons of sunflower oil.
  7. Add pinches of salt and pepper, and the optional chili flakes.
  8. Place flat side-down on a roasting pan.
  9. Roast for 5-10 minutes, or just until the bottoms are lightly browned.
  10. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.
  11. Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous.
  12. Continue to boil for 8-10 minutes until couscous is tender.
  13. Drain.
  14. Heat 1-2 tablespoons of olive oil over medium-high flame and add the garlic.
  15. Once fragrant, toss in the leaves and a pinch of salt and pepper.
  16. Sautee until just wilted, 1-2 minutes.
  17. Transfer to a bowl and let cool.
  18. Combine the chopped onion with the cooled couscous and greens.
  19. Add fresh lemon juice, an extra tablespoon or so of sunflower oil.
  20. Salt and pepper to taste.
  21. Serve with the roasted radishes on top.
  22. Sprinkle mint leaves over the dish as a garnish.


Salad Turnip Salad

Salad Turnip Salad
Recipe type: Appetizer
Cuisine: American

For this delightfully simple salad, having access to a mandolin helps a lot, but a very sharp knife works just as well. The goal is to slice these salad turnips super-thin.
  • 2 bunches salad turnips (8-10 turnips)
  • 1 – 2 tsp. lemon juice
  • Driftless sunflower oil for drizzling
  • Salt
  • Freshly ground black pepper

  1. Trim stem end and any scraggly roots off the turnips.
  2. If they came with greens attached reserve those for another use.
  3. Scrub turnips clean.
  4. Slice turnips very thinly.
  5. Put sliced turnips in a medium bowl and toss with the lemon juice.
  6. Divide turnips evenly between 4 to 6 salad plates.
  7. Drizzle with sunflower oil, and sprinkle with salt.
  8. Top with a dusting of freshly ground black pepper.


Roasted Kohlrabi & Fingerling Potatoes w/Rosemary

Roasted Kohlrabi & Fingerling Potatoes w/Rosemary
Recipe type: Side Dish
Cuisine: American
Serves: 4

  • 1 kohlrabi, bulb peeled & cut into wedges, greens reserved & coarsely chopped
  • 1# fingerling potatoes, small ones left whole & large ones cut in half lengthwise
  • 2 Tbsp. Driftless sunflower or olive oil
  • Salt & pepper to taste
  • 1 Tbsp. green garlic, minced
  • 3 Tbsp. fresh rosemary leaves, coarsely chopped

  1. Heat oven to 400 degrees with a baking pan in it to preheat.
  2. Toss kohlrabi bulb wedges & fingerling potatoes in oil with salt & pepper.
  3. Pour onto heated baking pan & roast for 25-35 minutes.
  4. Stir occasionally, until vegetables are just soft & starting to brown.
  5. Stir in green garlic & rosemary & roast another few minutes.


Spicy Southwest Red Cabbage Salad

Spicy Southwest Red Cabbage Salad
Recipe type: Salad
Cuisine: Southwest
Serves: 4-6

  • 1 medium or ½ large head of red cabbage, cored & shredded
  • ½ red onion, very thinly julienned
  • 2 carrots, grated or very thinly julienned
  • 1 cup frozen sweet corn
  • 2 cloves garlic, minced
  • 1 jalapeno, fresh, frozen, or pickled, minced
  • ½ red sweet pepper (can be frozen), chopped
  • 1 Tbsp.Driftless sunflower oil
  • ½ tsp. each ground coriander & cumin
  • ¼ tsp. chipotle powder or hot paprika (or ⅛th tsp. cayenne)
  • 3 Tbsp. mayonnaise
  • Juice & zest from 1 lime
  • Salt & pepper to taste

  1. Preheat broiler. Combine cabbage, red onion, & carrots in a large bowl.
  2. Toss sweet corn, garlic, jalapeno, & red pepper in oil. Season with salt & pepper & spread on a baking sheet.
  3. Place under broiler for a few minutes, watching carefully & stirring once, until starting to brown.
  4. Let cool. Combine spices, mayo, & lime juice/ zest with a whisk in a small bowl.
  5. Toss dressing & cooled roasted corn mix into cabbage & adjust seasoning as necessary. Excellent accompaniment to fish tacos!


Roasted Roots

Roasted Roots
Recipe type: Side Dish
Serves: 5-6

  • 6 cups mixed root veggies of choice (parsnips, turnips, sweet potatoes, rutabaga, celeriac, potatoes, carrots, etc.) cut into uniform bite size pieces
  • 3 cloves garlic, minced
  • 3 Tbsp. Driftless sunflower oil or olive oil
  • 3 Tbsp. white wine, sherry,
  • apple cider, broth, or water
  • 2 Tbsp. chopped thyme
  • salt & pepper to taste

  1. Combine garlic, liquids, herbs, salt & pepper in large oven proof baking pan.
  2. Stir in root veggies & bake at 450 degrees for about 45 minutes, stirring several times, until done.
  3. If you have leftovers, this makes a delicious soup added to vegetable/chicken broth & pureed with some cream.


Roasted Tomato Pasta/Pizza Sauce

Roasted Tomato Pasta/Pizza Sauce
Recipe type: Sauce

  • 6-8 tomatoes, preferably romas
  • 3 Tbsp. Driftless sunflower oil or olive oil
  • 1 onion, chopped
  • 1 tsp. fennel seeds
  • 3 cloves garlic, minced
  • ½ – 1 hot banana pepper, seeds removed, minced
  • Fresh/dried herbs to taste: rosemary, oregano, thyme, etc.
  • Pinch of sugar (optional)
  • Salt & pepper to taste

  1. Preheat oven to 400 degrees. Cut tomatoes in half lengthwise & use your fingers to scoop out seeds & liquid.
  2. Place tomatoes cut side up on a cookie sheet, drizzle with a bit of oil, salt, & pepper & roast for 30-40 minutes, until tops are starting to brown (if you have a convection oven, it will speed this process up a bit).
  3. Let cool a bit & puree in a food processor.
  4. Meanwhile, heat remaining oil in a heavy bottomed pan & sauté onions until translucent. Add fennel seeds, garlic, & banana peppers & stir for a couple minutes.
  5. Add herbs of choice, pureed tomatoes, sugar, & more salt & pepper to taste.
  6. Simmer until sauce reaches your desired consistency – it may be ready for pasta at this point but you may want to simmer it for a while for a drier pizza sauce.
  7. Makes about 3 cups.