Tomato Dill Pasta Salad

Tomato Dill Pasta Salad
Author: 
 
Ingredients
  • 3½ c. diced ripe tomatoes (about 1½ lbs.)
  • 2 tbsp. minced parsley
  • 1½ tsp. flowering dill
  • 2 tsp. finely minced shallot
  • 1 clove garlic, minced
  • 2 tbsp. olive oil
  • ½ bell pepper, thinly sliced
  • Salt and pepper to taste
  • 8 oz. thin pasta noodles (such as linguine, angel hair or spaghetti), cooked
Instructions
  1. In medium bowl, combine tomatoes, parsley, dill, shallot and garlic.
  2. Gradually stir in olive oil.
  3. For best flavor, let sauce sit at room temperature for 30 minutes to 1 hour.
  4. When ready to serve, add salt and pepper; toss with hot cooked pasta.
  5. Makes 2 to 4 servings (about 3½ cups sauce).

 

Grilled Tomato, Corn & Poblano Salsa

Grilled Tomato, Corn & Poblano Salsa
Author: 
 
Ingredients
  • 3 large or 4 medium tomatoes, cut in half
  • 2 ears corn, un-shucked
  • 1 large or 2 medium poblano peppers
  • 1 onion, cut in quarters lengthwise through root (keep root intact to hold onion together)
  • 2 large cloves garlic
  • ½ bunch of cilantro, coarsely chopped
  • Juice of 2 limes
  • Salt to taste
Instructions
  1. Heat grill & oil grates. Brush tomatoes & onions with oil. Place all vegetables directly on grill grates.
  2. Carefully turn each when starting to brown (the tomatoes, onions, & garlic will be quick) & remove into a bowl.
  3. Gently squeeze the tomatoes to remove some juice & seeds (or the salsa might be too runny).
  4. When the skin has blistered all over & blackened a bit remove to a bowl & cover to let steam.
  5. After 10 minutes, remove skin under running water (doesn’t hurt to wear gloves – they can burn your hands a bit when they’re spicy!) & pull out stem & seeds.
  6. When corn husks are blackened a bit, remove from grill & cool a bit before shucking & cutting the kernels off.
  7. Cut the root ends off the grilled onions & place in food processor with grilled tomatoes, garlic, prepared poblanos, cilantro, lime juice, & salt & pulse into chunky or smooth salsa, your choice.
  8. Stir in corn kernels, adjust seasoning as necessary, & serve. Freezes well.

 

Sweet Potato Bravas

Sweet Potato Bravas
Author: 
 
Ingredients
  • 4 medium sweet potatoes
  • 4 Tbsp. Driftless Sunflower Oil or olive oil
  • Salt to taste
  • 3 cloves garlic, minced
  • 1 - 16 oz can of crushed tomatoes, preferably fire-roasted
  • ½ -1 tsp. cayenne pepper
  • 1 tsp. smoked Spanish paprika
  • toothpicks for serving
Instructions
  1. Preheat oven to 400 degrees with a large rimmed baking sheet in it.
  2. Peel the sweet potatoes & cut into large bite-sized pieces. Toss with 3 Tbsp. oil & carefully spread onto the hot baking sheet in a single layer. Sprinkle with salt.
  3. Roast, carefully scraping/turning a couple of times, until golden & just starting to brown, about 15-20 minutes.
  4. Meanwhile, heat remaining oil in a small frying pan over medium heat.
  5. Sauté garlic for a minute until fragrant, then add crushed tomato sauce & cook for about 5 minutes, until thickened.
  6. Turn heat down and add the cayenne and smoked paprika. Adjust seasoning to taste.
  7. Place the sweet potatoes on a serving platter with the sauce poured over and serve warm, with toothpicks.

 

Roasted Carrots & Sweet Potatoes w/Sungolds & Sage

Roasted Carrots & Sweet Potatoes w/Sungolds & Sage
Author: 
 
Ingredients
  • 3 large carrots, cut into ½” half moons
  • 2 medium sweet potatoes, peeled & cut into ½“ pieces
  • 2 Tbsp. oil; Driftless Sunflower Oil recommended!
  • Salt & pepper to taste
  • ½ pint sungold tomatoes
  • 2 cloves garlic, thinly sliced
  • 2 sprigs fresh sage, leaves stacked, rolled, & cut into chiffonade
Instructions
  1. Pre-heat oven to 400 degrees.
  2. Toss carrots & sweet potatoes with oil, spread on a sheet pan, & season to taste with salt & pepper.
  3. Roast for 20-30 minutes, stirring once or twice, until just starting to brown.
  4. Stir in sungolds & garlic & roast for another 5 minutes.
  5. Stir in sage & serve.

 

Super Loaded Veggie Nachos

Super Loaded Veggie Nachos
Author: 
 
Ingredients
  • 16 oz. corn chips
  • 1½ cup grated Jack cheese
  • ½ cup chopped sweet peppers
  • ½ cup chopped onion
  • ½ cup sungold tomatoes, cut in half
  • ¼ cup chopped poblano peppers
  • 2 ears sweet corn, cut from cobs (optional)
  • ½ cup chopped tomatillos (optional)
  • ¼ c. chopped cilantro (optional)
  • ½ cup Roasted Tomatillo Dressing recipe (last week’s newsletter) OR sour cream
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Pour chips into an 8½” x 11” baking pan.
  3. Top with cheese & veggies of choice & bake for about 15 minutes, until cheese is melted & veggies are soft & starting to brown.
  4. Top with cilantro & tomatillo dressing or sour cream & serve.

 

Poblano & Smoked Gouda Stuffed Delicata Squash

Poblano & Smoked Gouda Stuffed Delicata Squash
Author: 
 
Ingredients
  • 2 Delicata squash
  • 1 poblano pepper
  • 2 cloves garlic, unpeeled
  • Oil for pan & drizzling (we highly recommend Driftless Sunflower Oil!)
  • 1 Roma tomato
  • Salt & pepper to taste
  • ½ c. grated smoked gouda cheese
  • ¼ c. panko bread crumbs
Instructions
  1. Preheat oven to 375 degrees.
  2. Cut Delicata in half lengthwise & scoop out seeds.
  3. Place cut side down on an oiled baking sheet with unpeeled garlic cloves, whole poblano pepper & roast for 2-25 minutes, until squash is just tender.
  4. Cut Roma in quarters lengthwise, scoop out seeds with fingers, & drizzle with oil, salt, & pepper & place on pan with squash about 10 minutes through baking time.
  5. Remove pan from oven.
  6. Carefully scoop most of squash flesh out of the delicatas into a mixing bowl.
  7. Squeeze roasted garlic into squash pulp.
  8. Coarsely chop roasted tomato & add to squash pulp.
  9. Carefully pull skin off poblano, remove seeds & stem, & coarsely chop (might want to wear gloves for this in case it’s a spicy one!).
  10. Add about half of it to squash & taste before adding more (in case it’s a spicy one).
  11. Season to taste with salt & pepper & spoon pulp back into squash shells.
  12. Top with bread crumbs & grated gouda & put back into oven for 10 minutes, until cheese is melted & panko is browned.

 

Roasted Tomato and Corn Salsa

Roasted Tomato and Corn Salsa
Author: 
 
Ingredients
  • 2 ears corn, shucked
  • 1 onion, quartered lengthwise
  • 2 - 3 cloves of garlic, unpeeled
  • 1-2 banana peppers, left whole (or all 3 if you want it super spicy)
  • 4-5 roma &/or red slicers tomatoes, left whole
  • 1 bunch of cilantro, chopped
  • Juice of a lime or two
  • Salt to taste
Instructions
  1. Heat a grill. When hot, oil grates well & place onions, garlic,
  2. & peppers directly on grates.
  3. After a minute or two (be careful – you want a bit of char, but not total scorching), turn all of the above & add romas.
  4. After another minute, turn anything that’s getting browned & carefully turn the tomatoes, removing them before they fall apart.
  5. With a spatula, remove all ingredients to a heatproof bowl & let them sit until cooled a bit.
  6. Stem & de-seed the peppers (you might want to wear gloves), core the
  7. tomatoes, & pull skins off garlic.
  8. Throw it all in your food processor with the cilantro, lime juice, & salt & pulse to desired consistency.
  9. Cut corn kernels from cob with a sharp knife & stir in to salsa.
  10. Season to taste with salt.

 

Creamy Celeriac & whatever Soup

Creamy Celeriac & whatever Soup
Author: 
Recipe type: Soup
Serves: 3-4
 
Ingredients
  • 3 Tbsp. butter or Driftless sunflower oil
  • 1 onion, chopped
  • 1 lg or 2 small celeriac root, peeled & cubed
  • 1 large sweet potato, peeled & cubed OR 1 bunch carrots, cut into 1” pieces OR 1 head cauliflower, cut into pieces OR a bunch of tomatoes
  • 3 cloves garlic, minced
  • 1 Tbsp. fresh thyme
  • 3 cups veggie or chicken stock
  • ¼ c. heavy cream or half & half
  • Salt & pepper to taste
  • Fresh thyme for garnish
Instructions
  1. Melt butter/oil in a heavy bottomed pan.
  2. Add onion & sauté until translucent.
  3. Add celeriac & other veggie or choice & garlic & sauté for another few minutes.
  4. Add thyme & stock, bring to a boil, reduce heat, & simmer until vegetables are very tender, about a half hour.
  5. Puree in a food processor or with an immersion blender, return to heat, & add cream, salt & pepper to taste.
  6. Return to a simmer & serve, garnishing with thyme.

 

Roasted Tomato Pasta/Pizza Sauce

Roasted Tomato Pasta/Pizza Sauce
Author: 
Recipe type: Sauce
 
Ingredients
  • 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
Instructions
  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.

 

Broccoli & Roasted Pepper Salad with Tomato Vinaigrette

Broccoli & Roasted Pepper Salad with Tomato Vinaigrette
Author: 
Recipe type: Salad
Serves: 4-6
 
Ingredients
  • Dressing:
  • 1 clove garlic, minced
  • 1 shallot, finely diced
  • 2 Tbsp. red wine vinegar
  • 2 tsp. balsamic vinegar
  • Salt & pepper to taste
  • 4-6 Tbsp. Driftless sunflower oil or olive oil
  • 3 Roma tomatoes or ½ cup cherry tomatoes, neatly diced
  • Salad:
  • 3 red bullhorn peppers, roasted, peeled, de-stemmed & seeded, & cut into
  • ½” squares
  • 1 ½ lb. broccoli with stems
  • 1 Tbsp. parsley or sage, chopped
  • ½ cup feta cheese, crumbled
  • Salt & pepper to taste
Instructions
  1. For the dressing: In a small bowl, combine the garlic, shallot, vinegars, salt, & pepper. Let stand 15 minutes, then whisk in the oil & add the tomatoes.
  2. Taste & adjust seasonings if needed. Set aside (you probably won’t use it all in the salad – save excess for a green salad!).
  3. Separate the broccoli into small florets. Peel & dice the stems.
  4. Blanch the florets & stems in boiling salted water until just tender (about 2-3 minutes) & drain in a colander.
  5. In a large bowl, combine roasted peppers, broccoli, herbs, feta & a bit of the dressing. Taste & add more dressing, salt, & pepper as needed.
  6. Serve warm or at room temperature.