ITEMS
Red Onions
Heirloom Bell Peppers
Tomatoes
MacIntosh Apples
Truckle Cheese (aged cheddar)
Dozen Eggs
PRODUCERS
Amaltheia Organic Produce - Belgrade
Bear Canyon Farm - Bozeman
Three Hearts Farm - Bozeman
Moss Farm - Rollins
Tucker Family Farm - Victor
Dutch Girl Eggs - Manhattan
Mexican Rice
Most people haven't made this from scratch because it's so easy to get elsewhere: it comes on the side with just about every dish at Mexican restaurants and taco joints, and boxed versions are abundant. With fresh ingredients, though, the flavor more than makes up for the little bit of extra time. Serves 6-8.
1/4 C oil (olive, canola, corn, etc. all work)
4-6 garlic cloves, minced - more or less to taste and size of cloves
1 medium-sized onion, roughly chopped
2-3 medium-large tomatoes (sub a 28-oz can whole tomatoes), roughly chopped and juices reserved
1 bell pepper, seeded and diced - sub or add some hot pepper like jalapeño or serrano to taste
2 C long-grain white rice (adjusting cooking time if using brown rice)
2 C chicken or vegetable broth
1/2 tsp cumin
1/2 tsp dried oregano
1 tsp salt, plus more to taste
3-4 Tbs fresh lime juice, plus wedges for serving
1/4 C cilantro, chopped
Place the chopped onion and tomatoes with their juices in a blender or food processor and purée until smooth. You ultimately will need 2 C of tomato mixture. Sub canned tomatoes if you need more, or add a bit of water. Add to a sauce pot along with the chicken broth, salt, oregano, and cumin. Bring to a boil over medium heat.
Meanwhile, heat the oil in a Dutch oven or heavy lidded pot over medium heat until shimmering. Add the rice and sauté, stirring frequently, until lightly toasted and golden, ~5 minutes. Add the peppers and cook until softened, ~2 minutes, lowering heat if needed. Add the garlic and cook ~30 seconds more. Pour the boiling tomato-broth mixture over the rice and stir to combine. Reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, ~15 minutes. Remove from the heat and gently fluff the rice with the fork. Cover again and let steam for 10 more minutes. Add the cilantro and lime juice and stir to combine. Taste and season with more salt if needed.
Shakshuka
There are many variations of this dish the Middle East, and the Mediterranean. The basic concept is eggs poached in a savory tomato and pepper sauce. You can adjust the spices and seasonings however you like, add meatballs or shrimp, more veggies, or cheese. It's great for brunch or dinner. We combined a few recipes from NYTimes Cooking for this version. Serves 4-6.
3 Tbs extra-virgin olive oil
1 large red onion (or 2 small), halved and thinly sliced
1 large bell pepper (or 2 small), seeded and thinly sliced
3 garlic cloves, thinly sliced
1 tsp ground cumin
1 tsp paprika
1/8 tsp ground cayenne, or to taste
2-3 medium-large tomatoes, diced (sub a 28oz can of whole tomatoes)
2 Tbs tomato paste
3/4 tsp kosher salt, plus more to taste
1/4 tsp black pepper, plus more as needed
4-6 eggs (at least 1 per person)
Optional for serving: Chopped cilantro or parsley, extra hot sauce, chopped kalamata olives, pickled peppers, etc.
Preheat oven to 375 F. Heat oil in a large, oven-proof skillet over medium-low. Add onion and bell pepper. Cook slowly until very soft, ~20 minutes. Add garlic and cook another 1 to 2 minutes; stir in cumin, paprika, cayenne, and tomato paste and cook ~1 more minute. Add diced tomatoes and season with 3/4 tsp salt and 1/4 tsp pepper. Simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed.
Crack eggs into skillet on top of the sauce, leaving a little space between each one. Season eggs with salt and pepper. Transfer skillet to oven and bake until egg whites are set and yolks are still runny, ~7-10 minutes. Sprinkle with the toppings you like, or serve them on the side. Eat with a slice of baguette or something to sop up the tomato/egg mixture.
Notes:
If you don't like runny egg yolk, you can cook the eggs longer. You can also cook the eggs separately however you like them, and serve with the sauce.
You could also cover the pan to cook the eggs on the stovetop instead of putting them in the oven. The cooking time for the eggs may vary.
Harissa, coriander, caraway, cinnamon, clove, and ginger are all possible seasoning additions or substitutions.