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Delivery 12/16/20


  1. Head of Garlic

  2. Fresh Basil

  3. Chopped Kale

  4. Harbinger Cheese (mild Parmesan-stye)

  5. Spinach Linguine / Broccoli & Cauliflower Florets

  6. Sicilian Meatballs / Broccoli & Cauliflower Florets


  1. Amaltheia Organic Produce - Belgrade

  2. Swanky Roots - Billings

  3. Root Cellar Foods (RCF) - Belgrade

  4. Tucker Family Farm - Victor

  5. Dolina Pasta - Bozeman / RCF - Belgrade

  6. Bugoni's Sausage - Missoula / RCF - Belgrade


Bugoni's Sicilian Style Meatballs

These meatballs are what you'd typically serve with pasta and tomato sauce, but feel free to experiment! Here's how Bugoni's suggests cooking them: "Best to roast them for about 15-20 minutes @ 350 degrees, then add them into your heated sauce. Cook for about another 15-20 minutes and serve. The sauce should not be overly spiced - let the meatballs do the talking."

Quick Homemade Marinara

For when you want something a little more homemade than jarred sauce, but don't have hours to let it simmer on the stove. Great for pasta, pizza, or whatever your heart desires. Recipe adapted from Emma Christensen. Serves 4-6.

1 Tbs olive oil

1 small to medium yellow onion, finely diced

2-3 garlic cloves, minced

1 (28-oz) can whole peeled tomatoes

1 bay leaf

1/4 tsp salt

Fresh basil, plus thyme, oregano, or other fresh herbs - dried herbs work ok, too!

Heat olive oil over medium-high heat. Add the onions and sauté 5-7 min. Add the garlic and sauté ~30 seconds, then add the tomatoes with their juices to the pan. Either crush the tomatoes in your hand as you add them, or smash them against the sides of the pan with a spoon. Add the bay leaf, salt, and if using oregano or thyme, add that now, too. Wait until the end to add any basil.

Bring everything to a rapid simmer, then lower heat to simmer gently until the sauce is slightly reduced and thickened, ~20 minutes. While the sauce is simmering, you can cook your pasta or meatballs, toss together a salad, or finish any other meal components. Remove the bay leaf and any herb stems, stir in sliced basil if using, and serve immediately.

Notes: Add a splash of red wine or balsamic vinegar, throw a few more veggies in with the onions, or mix in some cooked ground meat or mushrooms for a more substantial sauce. Make it yours, and use what you have!


Spinach Linguine with Kale, Toasted Hazelnuts & Parmesan

A very flexible recipe with lots of room for substituting what you have or prefer. Adapted from Andrea Bemis in Local Dirt. Serves 4 - 6 as a side.

1/4 C hazelnuts - sub any kind of nut you like

1 12-oz package Spinach Linguine - or any dried pasta when you don't have fresh

8 Tbs butter

4 cloves of garlic, minced (or fewer if they're huge)

salt and pepper

~1/8 tsp crushed red pepper flakes, or to taste

1 package chopped kale, sliced into smaller ribbons/pieces - sub 1 bunch of chard or other greens

~3 oz Harbinger cheese, shaved - sub any hard, aged cheese

2 Tbs balsamic vinegar (white or dark) - sub red wine vinegar or fresh lemon juice

Handful of fresh basil, sliced into thin ribbons, or chiffonade, for garnish

If the nuts you're using are not roasted already, toast them in a dry skillet over medium heat for 5-8 minutes, or until they smell toasty but not burned. Shake pan gently and often while toasting. Once cool enough to handle, roughly chop them.

Start a large pot of water on the stove to boil. While you're waiting for it to boil, heat the butter over medium-low in a large skillet. When butter begins to foam, add the garlic and stir constantly until butter starts to brown, 3-5 minutes. Add a pinch each of salt and pepper, plus the red pepper flakes. Stir well and set aside off the heat until the pasta is ready.

When the water is boiling, add ~1 Tbs kosher salt along with the fresh pasta. Stir well and break up any clumps of pasta. Cook until al dente, 4-5 minutes. Reserve 1/2 C pasta water and drain the rest. Put the pasta in a large bowl (or back in the pasta pot) and add the butter/garlic mixture. Toss well with a few tablespoons of the pasta water.

Using the now empty butter/garlic skillet, over medium-high heat wilt the kale leaves, cooking and tossing until they are bright green and evenly wilted, 3-5 minutes. Another splash of pasta water can help with the wilting, if needed. Add the kale to the pasta along with the toasted nuts and vinegar and toss well. If pasta seems dry, add more reserved pasta water and toss again. Taste and adjust for seasoning.

Finally, serve with grated parmesan and basil, either tossed together with the pasta or piled on top of each individual serving.

Note: This dish would also be good with cauliflower & broccoli. Cut any large florets into smaller pieces and either roast them with a bit of oil, salt and pepper, or cook in the salted, boiling water until just tender, removing before adding the pasta to the same water. Use with or instead of kale.


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