Kale Slaw

Kale Slaw
Cuisine: Mexican
 

A yummy addition to any taco or burrito!
Ingredients
  • 1 bunch curly Kale, deribbed and chopped
  • Fine Sea salt
  • ⅓ C. crumbled Feta cheese
  • 3 Tbsp Driftless Organics Sunflower Oil
  • 2 Tbsp Lime juice
  • 1 medium Jalapeno Pepper, seeded, deribbed and minced
  • 2 clove Garlic, pressed or minced
  • ½ tsp. Cumin

Instructions
  1. Place chopped kale in a large serving bowl.
  2. Sprinkle lightly with salt and massage until the kale is fragrant, darker in color and slightly reduced in volume.
  3. Add feta cheese.
  4. In a small bowl combine oil, lime juice, jalapeno, garlic and cumin and ¼ tsp salt together.
  5. Whisk until well blended. Pour over massaged kale.
  6. Toss until lightly coated. Let sit to marinate at least for 15 minutes before serving.

 

Radish Top Soup

Radish Top Soup
Author: 
Recipe type: Soup
 

A great way to use up radishes and salad turnips. Delicious with homemade bread on a cool day!
Ingredients
  • 2 Tbsp butter or Driftless Sunflower Oil
  • 1 Medium Onion (about ½ c.) chopped
  • 2 medium sized potatoes, chopped (no need to peel)
  • 4-5 salad turnips, coarsely chopped
  • 4 c. radish and turnip greens and stems (be sure to wash them), roughly chopped
  • 4 c. chicken or vegetable broth
  • ⅓ c heavy cream (or half and half)
  • 5 radishes, sliced
  • 2-3 green onions (optional)
  • Salt and pepper, to taste
  • Herbs – optional (any kind you choose)
  • Dried Cayenne Pepper – optional (sprinkle per bowl or about ¼ tsp for the whole recipe)

Instructions
  1. Melt butter in large saucepan over medium heat.
  2. Stir in onion and saute until tender.
  3. Mix in potatoes, salad turnips and radish greens, coating them with butter.
  4. Pour in broth. Bring to a boil.
  5. Reduce heat, simmer for 15-20 min or until potatoes are tender.
  6. Transfer to a blender (or use an immersion blender) and blend until it reaches desired consistency. Return the soup to the pan and add cream.
  7. Top with sliced radishes and green onions (if using).
  8. ***Measurements aren’t very important for this recipe and we like our soup a little on the chunky side.****

 

Larb with Cabbage Cups

Larb with Cabbage Cups
Recipe type: Entree
Cuisine: Laos
 

This is a fun way to eat your cabbage and meat. Great, delicious flavors and who doesn’t love eating with their hands!?
Ingredients
  • ½ c. raw skin-on peanuts
  • 2 Tbsp. Driftless Sunflower Oil (or a neutral oil)
  • 4 garlic cloves, chopped coarsely
  • 1 lb ground pork, beef or lamb (or combo!)
  • Kosher salt
  • 1 medium onion, thinly sliced into rings
  • 1-4 Cayenne Peppers, deseeded and deveined
  • (***1 was a nice spice for this Midwest girl, add more if you like it spicy***)
  • 2 lemongrass stalk, bottom third only, tough outer layers removed, thinly sliced
  • 2 Tbsp. Fresh lime juice
  • 1 Tbsp +1 tsp fish sauce
  • ¼ – ½c. torn mint leaves
  • ¼ head of sweetheart cabbage, halved crossways, leaves separated
  • Cooked short-grain rice and lime wedges for serving

Instructions
  1. Preheat oven to 350. Toast peanuts on rimmed baking sheet, tossing halfway. When nuts are golden brown, 6-8 min, they are done. Let cool. Coarsely chop and set aside.
  2. Heat oil in large saucepan. When oil is shimmering, add garlic.
  3. Cook, smashing garlic down on cloves to break into smaller pieces for about 3 min. Push garlic to side, add ground meat and a pinch of salt. Cook, smashing and stirring meat and garlic together until no clumps remain and meat is no longer pink (about 4 min).
  4. Mix in onion, chiles, lemongrass, lime juice, fish sauce and half of peanuts.
  5. Let larb cool slightly, then stir in mint. Taste and season with more salt if needed.
  6. Transfer larb to a large bowl. Serve with cabbage, rice, lime wedges and remaining peanuts.
  7. ***If you want a crunch, eat cabbage raw. If you want to use the cabbage like a tortilla, blanch the outer leaves to make them more pliable.***

 

Gnocchi in Sage Garlic Butter

Gnocchi in Sage Garlic Butter
Cuisine: Italian
 

A great way to use some potatoes for a warm and hearty meal on a cold day!
Ingredients
  • Gnocchi:
  • 2 lbs whole potatoes
  • 2 beaten egg yolks
  • 1½ cups flour
  • Pinch of salt
  • Sauce:
  • 4 Tbsp Butter
  • 3 sage leaves, cut into fine strips
  • 1 garlic clove, mashed or microplaned
  • Pepper, to taste

Instructions
  1. Gnocchi:
  2. Bake the potatoes at 350 for an hour. Make sure you prick them all over with a fork so it can vent as it cooks. Let cool, but it’s best to do the next step while they are warm.
  3. Scoop out the potato from the skin, mash and fluff them up with a fork. A potato ricer comes in handy for this step if you have it.
  4. Add flour, egg and salt, Mix until you have a pliable dough. Be careful not to overwork the dough.
  5. Cut dough into 4 sections.
  6. Roll each section (with light pressure) into long snakes about ¾” diameter, using flour as necessary.
  7. Cut into 1” pieces and form indentations, the tines of a fork work well. As you make them, place on a baking pan using wax paper.
  8. Now you can either freeze OR Cook.
  9. If you freeze, freeze on pan and when they are hard, transfer to a freezer bag/container.
  10. If cooking, bring salted water to a boil, gently drop the gnocchi into the water. When they rise, they are done – remove them with a slotted spoon.
  11. Sauce:
  12. Melt butter, add garlic.
  13. Add the sage and gnocchi and saute for a few minutes, until the gnocchi takes on a golden color. Add pepper generously and serve.

 

Beet Salad with Goat Cheese

Beet Salad with Goat Cheese
 

Ingredients
  • 4 medium beets, scrubbed, trimmed and cut in half
  • ½ red onion, rough chopped
  • ⅓ c. walnuts, chopped
  • 3 Tbsp. Maple Syrup
  • 1 pkg of salad mix
  • ½ c frozen orange juice concentrate
  • ¼ c. Balsamic vinegar
  • ½ c. Driftless Organics Sunflower Oil
  • 2 ounces goat cheese: feta or chevre

Instructions
  1. Place beets into a saucepan, fill with enough water to cover.
  2. Bring to a boil and cook for about 20-30 min, until tender.
  3. Drain, cool and cut into cubes.
  4. While beets are cooking, place the walnuts in a skillet over medium-low heat.
  5. Heat until warm and starting to toast, then stir in the maple syrup.
  6. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
  7. In a small bowl, whisk together the orange juice, balsamic vinegar and olive oil to make the dressing.
  8. Place a large helping of salad mix onto 4 plates.
  9. Sprinkle red onion on top.
  10. Divide candied walnuts evenly and sprinkle over greens.
  11. Place equal amounts of beets over the greens and top with dabs of goat cheese.
  12. Drizzle each plate with some of the dressing.

 

Salad Pizza

Salad Pizza
Author: 
Recipe type: Pizza
Cuisine: Italian
 

A fresh take on pizza – sooooooooo yummy!
Ingredients
  • 1 Pizza Dough (homemade or bought)
  • 1 Tbsp. Olive Oil
  • Optional Toppings:
  • Sweet Pepper (optional), thinly sliced OR Roaster Pepper – roast before using as a topping
  • Basil (optional)
  • Tomato (optional), thinly sliced
  • Zucchini (optional), thinly sliced
  • Salad Mix/Spinach
  • Mozzarella, Feta and Parmesan Cheese
  • Salad Dressing – pick an option: Lemon Apple Cider Vinegar dressing, White wine vinegar dressing or Balsamic Vinegar Dressing.

Instructions
  1. Spread a pizza dough into a 14” round on parchment.
  2. Drizzle olive oil over crust, lay out toppings.
  3. Add mozzarella cheese and bake in a 425 degree oven on a pizza stone for about 12 minutes.
  4. Mix any and all greens you have in a bowl.
  5. Top with feta and dressing.
  6. Mix to coat salad.
  7. Dump the salad on the hot pizza and cut as desired.
  8. Top with fresh Parmesan.

 

Corn, Tomato and Basil Chowder

Corn, Tomato and Basil Chowder
Author: 
Recipe type: Soup
 

Great way to use up some of the bounty of the garden for a fresh soup on a cooler day.
Ingredients
  • 6 ears of corn, shucked
  • 2 Tbsp butter
  • 1 lg onion, chopped
  • 2 garlic cloves, minced
  • 4 c. chicken broth
  • 1 ½ tsp kosher salt
  • 1 pound waxy potatoes (red or yukon gold) cut into ½” cubes
  • 1 pint cherry tomatoes
  • ½ tsp fresh ground black pepper
  • ¼ c chopped fresh basil
  • Juice of ½ lime
  • Creme fraiche or sour cream (optional)

Instructions
  1. Slice corn kernels off cob and place in bowl.
  2. Run back of knife along each cob to remove additional corn pulp (the creamy stuff).
  3. pulp to bowl; reserve cobs.
  4. In a medium soup pot or dutch oven – melt butter over medium heat.
  5. Stir in onion, shallot and garlic.
  6. Cook, stirring occasionally, until softened (about 5 min).
  7. Add broth, reserved cobs, 1 c. water and 1 tsp salt to pot.
  8. Bring to a boil over high heat.
  9. Reduce heat to medium and simmer for 10 min.
  10. Add potatoes and simmer until potatoes are tender (about 15 min).
  11. Remove cobs and discard.
  12. Stir in corn kernels and pulp, tomatoes and remaining ½ tsp salt and pepper.
  13. Simmer for 20 more min.
  14. Stir in the basil and lime juice.
  15. Turn off heat and let soup cool for at least 15 min before serving.
  16. Serve warm with a dollop of creme fraiche or sour cream, if using.

 

Refrigerator Pickles

Refrigerator Pickles
Author: 
Recipe type: Preserving
 

Don’t know what to do with all those cucumbers? Here’s an easy and fast way to preserve them – without the canning!
Ingredients
  • 1 pound fresh cucumbers
  • 4-5 c. water
  • 1 c. vinegar
  • ½ – 1 Tbsp salt
  • Peeled garlic cloves (to taste)
  • 3-5 Fresh dill flower tops (to taste)

Instructions
  1. Slice cucumbers into quarters the long way.
  2. Cut lengths in half if needed.
  3. Place cucumbers in brine of water, vinegar, garlic, salt and dill in crock or jar.
  4. Store in refrigerator for at least 72 hours.

 

Summer Squash with Garlic

Summer Squash with Garlic
 

Ingredients
  • 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

Instructions
  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
Author: 
Recipe type: side dish
 

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

Instructions
  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.