Roasted Vegetables w/Chevre & Lemon

Roasted Vegetables w/Chevre & Lemon

  • 3 Tbsp. olive or Driftless sunflower oil
  • 1 head broccoli, cauliflower, or romanesco, cut into bite-sized pieces
  • 1 fennel bulb, cut in half lengthwise, cored & sliced
  • 2 sweet peppers, cut into bite-sized pieces
  • ½ yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh sage leaves
  • Salt & pepper to taste
  • Juice & zest from 1 lemon
  • 2 oz. plain or herbed chevre, crumbled

  1. Preheat oven to 400 degrees.
  2. Toss broccoli/cauliflower & fennel in 2 Tbsp. oil & salt/pepper to taste in a large bowl. Pour onto a large rimmed baking sheet & roast for about 10 minutes.
  3. Toss sweet pepper & onion with remaining oil & add to roasting vegetables, carefully stirring with a metal spatula.
  4. After about 15 minutes, stir again & add garlic, thyme, & lemon juice. Continue to roast for another 5-10 minutes, or until vegetables are au dente but starting to brown a bit on the edges.
  5. Sprinkle with lemon zest & chevre & serve.


Deep Dish Fennel Rutabaga Gratin

Deep Dish Fennel Rutabaga Gratin

  • ½ cup grated cheddar cheese
  • ⅔ cup all-purpose flour
  • 4 Tbs. chopped fresh sage
  • 1 tbsp. salt
  • ½ tsp. ground black pepper
  • 1 large or 2 medium rutabagas, thinly sliced
  • 2 medium yellow potatoes, sliced
  • ½ yellow onion, thinly sliced (about 1 cup)
  • 1 fennel bulb, thinly sliced
  • 1 cup milk

  1. Preheat oven to 350°F.
  2. Grease 2-qt. baking dish with oil.
  3. Combine cheese, flour, sage, salt, and pepper in bowl.
  4. Layer half of rutabaga, potato, onion, and fennel in prepared baking dish. Season with salt and pepper, if desired, and sprinkle with half of cheese mixture.
  5. Top with remaining vegetables; season with salt and pepper, if desired; and pour milk over top. Sprinkle with remaining cheese mixture.
  6. Bake 1 hour, or until liquid is absorbed and vegetables are tender. Let stand 15 minutes before serving.


Roasted Sweet Potato Bisque with Blue Cheese Croutons

Roasted Sweet Potato Bisque with Blue Cheese Croutons
Serves: 5-6

  • 4 medium sweet potatoes, peeled & cut into 1” chunks 1 Tbsp. olive or Driftless sunflower oil
  • ⅛ – ¼ tsp. cayenne pepper
  • 2 Tbsp. butter
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 tsp. dried thyme
  • 6 c. chicken or vegetable stock 1 c. half & half
  • Freshly grated pepper & nutmeg
  • 1 c. stale French bread, cubed
  • 2 Tbsp. olive or Driftless sunflower oil 1⁄4 c. crumbled blue cheese

  1. Preheat oven to 400 degrees.
  2. Toss sweet potatoes with oil, salt, & cayenne & spread on a baking sheet (line with parchment or tinfoil for easy clean up) & roast for 40- 45 minutes, until soft & caramelizing on the edges (use convection if you’ve got it, but it won’t take as long).
  3. Meanwhile, heat butter in a heavy-bottomed soup pot & sauté onions until translucent.
  4. Add garlic & thyme & sauté until golden. Add roasted sweet potatoes & stock & bring to a boil. Lower heat & simmer for about 10 minutes.
  5. Remove from heat & puree soup with an immersion blender or food processor in batches until smooth.
  6. Return to low heat, add half & half, stirring frequently, until it returns to a gentle simmer – do not allow it to boil.
  7. Add freshly grated pepper & nutmeg to taste, cover & keep warm while you make croutons.
  8. Heat oil in a skillet & add cubed bread. Stir until starting to brown. Turn off heat & sprinkle with blue cheese. Cover for a minute to melt cheese. Ladle soup into bowls & carefully place some hot cheesy croutons on top.


Quinoa and Kale Stuffed Butternut Squash

Quinoa and Kale Stuffed Butternut Squash

  • 1 butternut squash
  • 1-2 teaspoons Driftless Sunflower Oil
  • salt and pepper
  • ¾ pound of thick cut bacon, cut into ~1-inch pieces (optional, but oh-so-good)
  • 2 cups loosely packed green kale, chopped small
  • 2 cups cooked red quinoa
  • pinch of freshly grated nutmeg
  • ½ pound extra sharp white cheddar cheese, shredded
  • ½ yellow onion, chopped
  • 1 teaspoon dried thyme

  1. Preheat oven to 425 degrees.
  2. Cut squash lengthwise and remove seeds. Rub with sunflower oil and sprinkle with salt and pepper to taste.
  3. Roast for 40 minutes or until the flesh is tender.
  4. Meanwhile, in a large frying pan, cook bacon until crispy over medium-high heat. Remove and place on a paper towel lined plate to drain.
  5. Reserve 1 teaspoon of the bacon grease and saute kale and onions in bacon grease over medium heat until wilted. (You can use olive or sunflower oil if you’d rather not cook with bacon fat).
  6. When squash is cooked through, remove from oven and reduce oven temperature to 375. Let squash cool slightly so it is cool enough to handle and then scoop out flesh, leaving a half-inch border around the edges.
  7. Place flesh of squash in a large bowl and mash up with a fork. Add quinoa, bacon, kale, nutmeg, cheese, and thyme. Mix until well combined.
  8. Return this mixture to hollowed out squash and bake at 375 degrees for 30 minutes or until heated through and cheese is melted.
  9. Let sit for about 5-10 minutes and then cut into slices and serve, garnished with sliced green onions.


Spicy Roasted Carrot & Pear Soup

Spicy Roasted Carrot & Pear Soup
Serves: 4-6

  • 6 cups diced carrots
  • Oil, salt, & pepper
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1-3 fresh hot red chiles (stemmed, seeded, & chopped), OR 1-3 tsp. dried chile flakes, or ¼-1 tsp. cayenne pepper, to taste
  • 2 large pears, diced
  • 1 quart veggie, chicken (or turkey!) stock or water
  • Salt & pepper to taste
  • Cream, half & half, condensed milk, or crème fraiche (optional)

  1. Preheat oven to 400 degrees.
  2. Toss carrots with about 1 Tbsp. of oil, spread in a single layer on a baking sheet, & sprinkle with salt & pepper.
  3. Roast, turning them once or twice, until starting to brown, about 20-30 minutes.
  4. About 10 minutes before carrots are done, heat another Tbsp. of oil in a heavy bottomed soup pot. Add onions & sauté until golden. Add garlic & chiles & sauté another minute or so so.
  5. Add pears, stock/water & carrots as soon as they have started to brown in the oven. Simmer until pears & carrots are very soft, about 15 minutes.
  6. Puree well with an immersion blender or in batches in a food processor/blender & return to pot. Add cream if using, return to a simmer, adjust seasoning as desired, & serve.


Coconut Sweet Potato and Kale Soup

Coconut Sweet Potato and Kale Soup

  • 2 Tbsp. Driftless Sunflower Oil (or olive oil)
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 tsp. finely minced ginger
  • 1 or 2 medium large sweet potato, cut into bite-sized cubes
  • 1 kale top, coarsely chopped
  • heaping Tbsp. curry powder
  • 1 tsp. cinnamon
  • 2 tsp. salt
  • ¼ tsp. cayenne pepper
  • 1 Tbsp. brown sugar
  • 4½ cups of chicken stock, veggie stock, or water
  • 1 can of coconut milk

  1. In a medium-large pot, heat oil over medium high.
  2. Saute onion until nearly translucent. Add garlic and ginger, and cook for another minute, stirring to prevent sticking.
  3. Add spices, salt, brown sugar, and sweet potatoes.
  4. Cook additional minute, stirring frequently.
  5. Add water, cover, and bring to a simmer.
  6. Cook until sweet potatoes are nearly fork tender, 15-20 minutes.
  7. Add kale and coconut milk and cook a remaining 5-10 minutes, or until kale is tender.
  8. Serve with a side of brown rice, if desired.


Sri Lankan Mixed Pickle

Sri Lankan Mixed Pickle

  • ½ an onion cut in ½” dice
  • 1 large or 2 medium carrots, cut in half lengthwise then sliced into ¼” half moons
  • 4-5 red or yellow mini peppers, cut into ½” dice
  • 1-2 fresh hot peppers, minced (optional)
  • 2 cloves garlic, smashed & minced
  • 1 Tbsp. grated fresh ginger
  • ½ cup coarsely chopped pitted dates
  • ¼ c. apple cider or rice vinegar
  • 1½ Tbsp. whole brown mustard seed
  • 1 tsp. chili powder
  • 2 tsp. sugar
  • Salt to taste

  1. Combine onion, carrot, mini peppers, & hot peppers if using into a mixing bowl.
  2. Combine remaining ingredients in a food processor & grind into a paste.
  3. Stir into vegetables & let sit at room temperature for an hour or so until serving or storing in the refrigerator.
  4. Serve with rice & curry or rice & chicken, pork, or fish.
  5. Will store in the fridge for at least a week.


Super Loaded Veggie Nachos

Super Loaded Veggie Nachos

  • 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

  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.


Creamy Roasted Tomatillo Dressing

Creamy Roasted Tomatillo Dressing
Recipe type: Dressing

  • 6 tomatillos, rinsed and halved
  • 1 jalapeno, halved
  • 1 medium onion, quartered
  • 2 Tbsp Driftless Sunflower Oil (or olive oil)
  • Salt and freshly ground black pepper
  • ½ teaspoon ground cumin
  • 1 cup Mexican crema (sour cream works too)
  • 2 tablespoons fresh lime juice

  1. Preheat the oven to 400 degrees F.
  2. Place the tomatillos, jalapeno, and onion on a baking sheet.
  3. Drizzle with oil and sprinkle with a pinch of salt and a grind of black pepper.
  4. Place in the oven and roast until the vegetables begin to brown and slightly blacken, 25 to 30 minutes.
  5. Remove all contents from the baking sheet to a food processor and allow to cool slightly before blending.
  6. Add the cumin, crema, lime juice, and season with salt and pepper, to taste. Puree until smooth. Refrigerate at least 1 hour before serving.
  7. Immediately before serving, toss the dressing with your salad mix, some sungold tomatoes and maybe a chopped up sweet pepper or two. (Or try drizzled on roasted potatoes or on a burrito or over a grilled flank steak…).


Broccoli Salad

Broccoli Salad

  • 4 slices bacon
  • 1 heads fresh broccoli, chopped
  • ¾ cup sharp Cheddar Cheese, shredded
  • ½ yellow or red onion, chopped
  • ⅛ cup red wine vinegar
  • 2 Tbsp sugar
  • 1 teaspoons ground black pepper
  • ½ teaspoon salt
  • ⅓ cup mayonnaise
  • ½ teaspoon fresh lemon juice

  1. Place bacon in a large, deep skillet.
  2. Cook over medium high heat until evenly brown, drain and crumble.
  3. In a large bowl, combine broccoli, cheese, bacon and onion.
  4. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice.
  5. Combine dressing with salad.
  6. Cover, and refrigerate for at least an hour before serving.