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Delivery 12/18/19

Updated: Dec 17, 2019


  1. Greens

  2. Acorn Squash

  3. Russet Potatoes

  4. Garam Masala

  5. Grass-fed Ground Beef

  6. Roasted 7-Grain Cereal Sub GF Toasted Oats


  1. Terra Greens Produce - Manhattan

  2. Gallatin Valley Botanical - Bozeman

  3. Lifeline Produce - Victor

  4. The Silk Road Spice Blends - Missoula

  5. Barney Creek Livestock - Paradise Valley

  6. Cream of the West - Harlowton Sub Gluten-Free Prairie - Manhattan

Featured Recipes

Try these meatloaf recipes from Cream of the West using their Roasted 7-Grain Cereal (or sub GF oats) here and here. Plus, some ideas for your acorn squash:

Or sub it for any other winter squash recipe. Although all different, they share enough similarities to be largely interchangeable.


Beef and Potato Tacos/Burritos

Adding potatoes to the classic "American" beef taco filling can stretch it if you're feeding more people, and adds a different texture that can help hold the filling together.

1 lb ground beef

1 lb potatoes- maybe 1 large russet or 2 smaller ones- 1/4 inch dice

1 Tbs chili powder

1/4 tsp garlic powder, or ~1 tsp minced fresh

1/4 tsp dried oregano

1/2 tsp paprika

2 tsp ground cumin

1/2 - 1 tsp salt

1/4 tsp black pepper

3/4 - 1 C beef broth or water

Optional: diced chilis, red pepper flakes, or a pinch of cayenne for more heat

Your choice of tortillas/shells and toppings. Be sure to heat soft corn tortillas, if using.

Measure out all the spices and 1/2 tsp salt into a small dish and set aside. In a large

skillet, brown the meat and break it up over medium-high heat. Add the diced potatoes, spice mix, and 3/4 C water or broth. Stir well and bring to a simmer. Cover and continue to cook on low until potatoes are soft. If the pan gets dry before they're done, add a bit more liquid. Once cooked, taste and adjust seasoning. If you used water, you'll likely want more salt. [For plain taco meat without potato, reduce the liquid to 1/2 cup, and simmer just until water is evaporated.]


Keema Aloo (Ground meat and potatoes)

This is an Indian curry made with ground meat, similar to a chilli, and is good with naan, pita bread, or rice. Don't be put off by the longer ingredient list. Half of it is spices, and ones you likely already have or that aren't hard to get. If you don't have fresh ginger or whole seeds, ground versions will do fine. Adapted from Madhur Jaffrey's recipe. Serves 4.

1 small onion, peeled and finely chopped

1-inch knob of fresh ginger, peeled and finely chopped

4-5 cloves garlic, peeled and finely chopped

1/4 C vegetable oil

1/4 tsp cayenne pepper, or more to taste

1 tsp cumin seeds, or 3/4 tsp ground

1 tsp coriander seeds, or 3/4 tsp ground

1/2 tsp ground turmeric

1 can diced tomatoes (14.5 oz), or equivalent diced fresh tomatoes and their juices

1/4 C plain yogurt

1 lb potatoes, cut into 1/2 inch pieces

1 lb ground beef (lamb is also common for this dish)

1 tsp salt

2 tsp garam masala

1/2 C water

2 Tbs fresh lemon juice - sub apple cider vinegar in a pinch

1 fresh serrano or other green chili pepper, chopped (optional)

1/4 C cilantro, coarsely chopped

1 C frozen or fresh peas

If you have a food processor, peel the onion, garlic, and ginger, cut them into chunks, and

pulse together until everything's finely chopped. Otherwise, dice or mince with a knife. Grating the ginger on a microplane works well, too.

Heat the oil in a large sauté pan or skillet on medium-high. Add the onion, ginger, and garlic. Cook, stirring frequently, until they begin to brown. Add the cayenne, cumin, coriander, and turmeric. Stir a few times, then add the diced tomatoes and yogurt. Stir and cook on high for 2 minutes, then add the meat, salt, and garam masala. Break up the ground meat and cook for another few minutes before adding the water and potatoes. Bring to a simmer, cover and cook on low for 25 minutes. Finally, add the lemon juice, green chili, cilantro, and peas. Cover and simmer another 5-10 minutes. If it's thin, simmer uncovered. If it's dry, add a bit more water.


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