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Delivery 11/24/21


  1. Garlic

  2. Chopped Kale

  3. Watermelon Radishes

  4. Hummus

  5. Sourdough Bread / GF Rolls

  6. Grass-fed Ground Beef / MT Lentil Burgers

  7. Parsnips (3rd time's a charm?)


  1. Amaltheia Organic Produce - Belgrade

  2. Root Cellar Foods - Belgrade

  3. Fourth Wave Farm - Hamilton

  4. Z's Kitchen - Bozeman

  5. On the Rise Bread Co. / Sister's Gluten-free Bakery

  6. Wickens Ranch - Winifred / MMFEC - Ronan

  7. Fourth Wave Farm - Hamilton


Lemon-Garlic Kale Salad (with or without Watermelon Radishes)

A friend made this salad for us recently and it was delicious. It's a bright-tasting salad that would pair well with the rich foods of Thanksgiving, or just about any meal. Add thinly sliced watermelon radishes for an extra pop of color. Adapted from Julia Moskin's recipe, NYTimes Cooking. Serves 4 as a side. Can easily be doubled or tripled for a crowd.

1 C sliced almonds

3 Tbs fresh lemon juice

Kosher salt

1/2 C extra-virgin olive oil

2 large garlic cloves, crushed with the flat side of a knife, peeled and left whole

1 4-oz package of chopped kale, plus a little more if you have it on hand

1 small watermelon radish, rinsed, trimmed, and thinly sliced into half-moons

3/4 C freshly grated Parmesan (optional)

In a skillet, toast the almonds until just golden brown and fragrant. Set aside to cool.

In a bowl, combine lemon juice and 1/2 heaping tsp salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.

Cut the kale into thin ribbons: gather a handful of leaves and bunch together tightly against the cutting board with one hand, then slice across into 1/4-inch-thick ribbons. It doesn't need be precise, you're just aiming for slaw-like pieces. You can do this ahead of time and refrigerate covered until you're ready to compose the salad, if you want.

Put kale in a large bowl. Sprinkle with almonds, radish slices, and cheese, if using. Remove garlic cloves from dressing and discard. Pour half the dressing over the salad and toss. Taste and add more dressing or salt as needed, tossing to coat thoroughly before serving.


Bulgogi-style Beef for Bibimbap

This is a cheater version of Korean bulgogi beef that's quick and easy. You could simply serve it over rice or greens, make lettuce cups, or prep a few additional items for Bibimbap: a bowl of warm rice topped with meat (or not) and assorted vegetables and pickles, and sometimes a fried egg.

1/4 C brown sugar, packed

1/4 C soy sauce or GF tamari

2 tsp sesame oil

1/2 tsp crushed red-pepper flakes, or more to taste

1/2 tsp fresh ginger, grated, or 1/4 tsp ground ginger

1 Tbs vegetable oil

2-3 garlic cloves, minced

1 pound ground beef

2 scallions, thinly sliced

sesame seeds to garnish (optional)

Additional & Optional Ingredients:

  • Cooked rice for rice bowl or bibimbap

  • Watermelon radishes, thinly sliced or cut into matchsticks

  • Carrots, shredded or cut into matchsticks

  • Kimchi or other pickled vegetables, to taste

  • Gochujang, chili-garlic paste, or Sriracha

  • Sautéed kale or spinach, or raw kale massaged with a bit of oil and salt

  • Fried egg or jammy soft-boiled egg

  • Any other veggies or condiments you like: sautéed mushrooms, mung bean sprouts, roasted or caramelized onions, cucumbers, etc.

To make Bulgogi-style Ground Beef:

In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger. Set aside while the beef cooks. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to break up the beef as it cooks. Drain excess fat, then stir in the soy sauce mixture and green onions. Stir and simmer until heated through and well-combined, ~2 min.

To make Bibimbap:

Build your own bibimbap bowl with a base of warm white or brown rice (or any cooked grain) topped with some of the bulgogi-style ground beef and any combination of veggies, pickles, and spicy condiments that sounds good to you. A fried egg is also a common topper. I like to be sure to have at least 1 thing that's fresh and crunchy, 1 green thing, 1 pickled item, and a little something spicy to mix in. Kale can be your base if you don't want a grain - sautéed, or massaged raw with some oil and salt for best flavor and texture.


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