Organic Wilted Asian Greens with Ginger
A simple, healthy way to use your Asian greens! This tasty recipe is great paired with a stir fry or steak. Save Print Organic Wilted Asian Greens with Ginger Author: Dani Lind Recipe type: Side Dish Serves: 2-3 servings This recipe was created by Dani Lind of Rooted Spoon Culinary Ingredients 4 cups mixed cooking greens, coarsely […]
Shredded Parsnips with Walnuts
Save Print Shredded Parsnips with Walnuts Author: Dani Lind Ingredients 2 Tbsp Olive oil or Driftless Sunflower Oil 1lb grated parsnips (about a third of what’s in your box) Kosher salt ¼ c. walnuts ¼ golden raisins (regular raisins will do!) 1 tsp chopped fresh sage Fresh lemon juice Instructions Heat the oil in a […]
Roasted Sweet Potato Bisque with Blue Cheese Croutons
Save Print Roasted Sweet Potato Bisque with Blue Cheese Croutons Serves: 5-6 Ingredients 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 […]
Orange Glazed Golden Beets & Carrots w/Bacon
Save Print Orange Glazed Golden Beets & Carrots w/Bacon Author: Dani Lind Ingredients 3 Tbsp. olive or sunflower oil 3 medium gold beets, cut into 8 wedges each 4 medium carrots, cut into similar sized pieces 1 large shallot, minced 3 slices bacon, cut into ¼” strips crosswise Salt & pepper to taste ¼ c. […]
Cream-Braised Mélange of Winter Squash
Save Print Cream-Braised Mélange of Winter Squash Serves: 6 You can cook the squash in this recipe longer for a chunky puree with some bite-sized bits of squash, or cook even longer into a puree. Or if you cook for less time, you’ll have forkful bites of squash in a creamy sauce. This recipe gives […]
Roasted Vegetables with Shallots & Apple Cider Reduction
Save Print Roasted Vegetables with Shallots & Apple Cider Reduction Author: Dani Lind Serves: 5-6 Ingredients 1 quart pure apple cider 6 cups mixed root vegetables of choice (parsnips, turnips, sweet potatoes, rutabaga, celeriac, carrots, etc.) cut into uniform sizes/shapes of choice – long strips, wedges, cubes, etc. 3 Tbsp. olive/sunflower oil Salt & pepper to […]
Roasted Rutabaga Wedges
Save Print Roasted Rutabaga Wedges Author: (from MACSAC’s ‘From Asparagus to Zucchini’ cookbook) Serves: 6-8 Ingredients 4 medium rutabagas (about 3 lbs.) 2 Tbsp. oil 3 Tbsp. balsamic vinegar Salt to taste Instructions Heat oven to 500 degrees. Cut ends off rutabaga & peel them. Use a heavy, sharp knife to cut each rutabaga in half […]
Fresh Winter Vegetables & Tahini Dip
Save Print Fresh Winter Vegetables & Tahini Dip Author: Dani Lind Ingredients 4 cups sliced beauty heart radishes & carrots 4 cloves garlic, smashed with the side of a large knife 1 cup roasted tahini ¼ cup fresh lemon juice ¼ c. water Salt & pepper to taste Garnish: drizzle of olive or Driftless Sunflower […]
Sweet Potato Bravas
Save Print Sweet Potato Bravas Author: Dani Lind 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 Preheat oven to […]
Extremely Quick Pickled Organic Beets
So fast, so easy! Don’t blink or it might be over before you even get a chance to taste these yummy beets! Try our extremely quick pickled organic beets on sandwiches, salads, or just on their own. Save Print Extremely Quick Pickled Beets Author: Dani Lind Ingredients 2 large beets, peeled & very thinly sliced […]
