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Delivery 1/19/22


  1. Spring Mix

  2. Carrots

  3. Celeriac

  4. Garlic

  5. Oats

  6. Breakfast Sausage / Za'atar


  1. Local Bounti - Hamilton

  2. Harlequin Produce - Arlee

  3. Fourth Wave Farm - Hamilton

  4. Amaltheia Organic Produce - Belgrade

  5. Montana Gluten Free - Belgrade

  6. Amaltheia Organic Pork - Belgrade / The Silk Road - Missoula

*Missing item make-up: Fajita Mix from Root Cellar Foods


Cumin Chicken & Winter Vegetable Salad

You can use winter squash, beets, or any combination with or instead of the carrots and celeriac called for here. Any combination of greens works, too. Adapted from Cook's Illustrated, serves 4.

Up to 1/2 C extra virgin olive oil

1/2 lb carrots, scrubbed and cut into 1-inch pieces (~1 1/2 C)

1/2 lb celeriac, peeled and cut into 1-inch pieces (~1 1/2 C)

2 tsp ground cumin

Salt and pepper

4 boneless, skinless chicken breasts or thighs, trimmed if needed

3 Tbs lemon juice

1 1/2 Tbs tahini

1 4.5 oz container spring mix, plus up to 2 oz additional greens like spinach, kale, shredded cabbage, etc.

1 C fruit like halved grapes, pomegranate seeds, dried cherries or cranberries, or diced apple (optional)

1/2 C goat cheese or crumbled feta (optional)

Heat 1-2 Tbs oil in a large skillet over medium-high heat until shimmering (If you use a non-stick pan, you only need 1 Tbs oil. A stainless steel or cast iron skillet may require more). Add carrots, celeriac, 1/2 tsp cumin, 3/4 tsp salt, and 1/4 tsp pepper. Cook, covered, until tender, ~15 minutes, stirring occasionally. Transfer to plate to cool.

Pat chicken dry with paper towels, sprinkle with remaining 1 1/2 tsp cumin and season with salt and pepper. Heat another 1-2 Tbs oil in now-empty skillet over medium-high heat. Add chicken and cook until well-browned and meat registers 160 degrees F, ~6 minutes per side.

Meanwhile, whisk lemon juice, tahini, remaining 1/4 C oil, 1/2 tsp salt, and 1/4 tsp pepper together in large bowl. Add greens, fruit, cheese, and squash and toss to combine. Slice chicken and serve over top of the salad.


Roasted Vegetables with Lemon Tahini Sauce

An easy weeknight side dish, or for anytime you want to use up odds and ends. I believe the recipe came from Yottam Ottolenghi, but I can't find the original. 1 sheet pan serves 2-4 as a side. You may need to increase the dressing if making multiple pans.

For the tahini sauce:

3 Tbs olive oil

3 Tbs tahini - be sure to stir the tahini well before using if it has separated

1 1/2 Tbs lemon juice (~1/2 a lemon)

2 Tbs water

1/4 tsp kosher salt

1-2 cloves garlic, crushed

1 tsp maple syrup or honey (optional)

For the vegetables:

Use any combination of vegetables you want: carrots and celeriac are great options, as are onions, shallots, butternut or acorn squash, cabbage, cauliflower, broccoli, sweet potatoes, or radishes.

olive oil

kosher salt and black pepper

For the finishing touches:

za’atar seasoning, to taste (also optional, but recommended!)

more salt & pepper, to taste

Preheat oven to 450 degrees F. Prep all your vegetables: peel squash, celeriac, or potatoes, if needed. Dice or slice everything to roughly the same thickness for even roasting. For cabbage or onions, cut into wedges with a bit of core intact to help hold them together and prevent burning.

Put prepped vegetables on a large sheet pan (or two). Season with a bit of salt and pepper and drizzle with 2-3 Tbs oil. Toss gently to coat everything, then spread out in a single layer so you can see the bottom of the pan between most pieces. If they're too crowded, use 2 pans. Roast for ~20 minutes. Check, rotate pan(s) and give them a stir if you like. Roast for another 15-20 minutes, or until nicely browned. Things like cabbage or onions may roast faster than roots so you could roast them separately, or remove the things that are roasting faster and return pan to oven.

While the vegetables cook, make the dressing: Stir together the olive oil, tahini, lemon juice, water, salt, and garlic. Taste. Add maple syrup or honey if you think the dressing needs a bit of sweetness. Adjust with more salt to taste, and thin out with a bit more water if needed to make it a pourable consistency.

To serve, transfer roasted vegetables to a platter or use the same sheet pan. Add another pinch of salt and pepper, if needed. Spoon or pour the dressing over top - use as much or little as you like. Finish with a sprinkling of za’atar.


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