Root Vegetable Slaw
Root Vegetable Slaw Recipe Type: Salad Author: Dani Lind Serves: 4-6 Ingredients 5 c. mixed root vegetables (like turnips, beauty heart radishes, carrots, celeriac, rutabaga, beets, etc.) 1 egg yolk 1 tsp. apple cider vinegar 1 tsp. grainy mustard 1 tsp. honey 1/4 tsp. dried marjoram 1/8 tsp. chipotle powder 1/2 tsp. cumin seed, toasted […]
Roasted Brussels Sprouts
Roasted Brussels Sprouts Recipe Type: Side Dish Author: Dani Lind Ingredients 4 c. (1 lb.) Brussels sprouts, trimmed & cut in half (large ones can be quartered) 2 Tbsp. Driftless sunflower or olive oil 1/2 tsp. each coarse salt & pepper Instructions Preheat oven to 400 degrees. Toss brussels sprouts with oil, salt, & pepper […]
Frisee Endive Salad
Frisee Endive Salad Recipe Type: Salad Author: Dani Lind Serves: 3-4 Ingredients 1/2 head of frisee 1/4 c. blue cheese, crumbled 1/4 c. dried cranberries 1/3 c. walnuts, broken into pieces 1 Tbsp. maple syrup pinch of salt Dressing: 1 Tbsp. fresh lemon juice 2 tsp. finely minced yellow onion 1 tsp. each grainy mustard […]
Roasted Butternut Squash with Fresh Herbs
Roasted Butternut Squash with Fresh Herbs Recipe Type: Main Dish Author: Chana Ingredients 1-2 honey-nut squash Driftless Sunflower oil to coat squash 1/2 onion salt, pepper, paprika to taste 4-5 sage leaves thinly sliced 3-4 sprigs of thyme 2 sprigs rosemary Instructions Preheat oven to 375 F. Half squash, remove seeds and cut into slices […]
Skin-on Garlic Mashed Potatoes & Parsnips
Skin-on Garlic Mashed Potatoes & Parsnips Recipe Type: Side Dish Author: Dani Lind Ingredients 2 lb. red potatoes 1 lb. parsnips 5-7 whole cloves garlic, peeled 4 Tbsp. butter 1 c. milk or half & half 1/4 c. sour cream salt & pepper to taste Instructions Scrub potatoes & cut into 2” pieces. Scrub parsnips […]
Japanese Quick Pickles
Japanese Quick Pickles Recipe Type: Condiments Cuisine: Japanese Author: Dani Lind Ingredients 2 carrots, halved lengthwise top half of a daikon radish, quartered lengthwise 1 bunch French breakfast radishes, halved lengthwise 1 1/2 tsp. salt 5 Tbsp. mirin (Japanese sweet cooking wine) 1/3 c. rice vinegar 4 tsp. sugar Instructions Find a medium bowl that […]
Thyme Roasted Chicken with Fall Vegetables
Thyme Roasted Chicken with Fall Vegetables Recipe Type: Main Dish Author: Dani Lind Ingredients 2 1/2 to 3 lb. whole chicken (preferably free-range organic) 3 Tbsp. butter, softened 3 Tbsp. fresh thyme leaves 1/2 tsp. sea salt 1/2 tsp. pepper 1/2 onion, quartered 1 lemon, quartered 6-8 small russet potatoes 4 medium carrots, halved lengthwise […]
Celeriac & Black Radish Remoulade
Celeriac & Black Radish Remoulade Recipe Type: Salad Author: Dani Lind Ingredients 1 medium celeriac, peeled & grated 1 tsp. lemon juice 1 medium black Spanish radish, unpeeled & grated 3 tablespoons Dijon-style mustard 4 tablespoons Driftless sunflower oil or olive oil 1 teaspoon white wine vinegar salt & pepper to taste 1/4 cup minced […]
Greens & Bean Stuffed Winter Squash
Greens & Bean Stuffed Winter Squash Recipe Type: Main Dish Author: Dani Lind Ingredients 1 medium winter squash 1 small onion, minced 3 cloves garlic, minced 1 small red pepper, small diced 1/2 bunch of chard, stems chopped separately from leaves 1/2 lb. saute mix (the amount in your box), coarsely chopped 1 can cannelini […]
Parsnips in a Dark Beer Glaze
Save Print Parsnips in a Dark Beer Glaze Author: recipe from MACSAC’s ‘From Asparagus to Zucchini’ Recipe type: Side Dish Serves: 3-4 Ingredients 1 pound parsnips (about the amount in your box), cut into small chunks 1 cup stout or brown ale ¼ tsp. cinnamon ⅛ tsp. cloves 2 tsp. butter salt & pepper 1-2 Tbsp. maple […]
