Mixed Bag of Onions
Black Beluga Lentils
Cowgirl in the Sky Seasoning Blend
Kombucha (2 flavors)
Amaltheia Organic Produce - Belgrade
Amaltheia Organic Produce - Belgrade
Terra Greens Produce - Manhattan
Timeless Natural Food - Ulm
Claudia's Mesa - Bozeman
Dean's Zesty Beverages - Bozeman
Claudia's Mesa Seasoning Blends
If you've ever had the pleasure of eating a meal made by Chef Claudia Galofre Krevat, you know that fresh, vibrant textures and flavors layered with the earthy, comforting notes of legumes is part of her signature style. It comes with the territory of being the Lentil Queen, aka an ambassador for Timeless Natural Foods. Claudia is a talented chef who combines her Colombian heritage with our local Montana foods and some global inspiration. In the wake of the pandemic, she's switched gears from catering and cooking classes to creating flavors you can enjoy at home. I hope you enjoy experimenting with the Cowgirl in the Sky seasoning for dressing, marinades, and more. (The website claudiasmesa.com is under construction, but you can check out Claudia's blog at offthebeatenpulse.com, and find more lentil recipes at timelessfood.com/recipes.)
Citrusy Cowgirl Dressing
Makes ~1 C dressing. This dressing pairs as well with the fruits of summer as it does with the roots of winter. Follow the salad recipe on the flip side, or make your own. From Claudia Krevat.
1/3 C rice vinegar, white balsamic, or apple cider vinegar
2/3 C good-tasting olive oil, or another oil that you like
1-2 tsp fresh lemon juice
1 Tbs Cowgirl in the Sky seasoning blend
up to 1 Tbs orange marmalade, honey, or any fruit jam you like
Salt and pepper to taste
Put everything in a small jar and shake well to combine. Let sit at room temp for a bit to marry the flavors. Shake and taste again before serving, adjusting seasoning, oil, or vinegar as desired. Store in the refrigerator with a lid for up to 2 weeks.
Salad dressing preference is largely a matter of taste. Adjust the acidity (vinegars and citrus juices), sweetness, and saltiness to your tastes by starting with less, tasting, and adding as needed.
Timeless Farmer Salad with Black Beluga Lentils
From Claudia Krevat. We've adapted some of the ingredients for today's delivery, but included notes about the original as well.
1 C cooked Black Beluga Lentils, cooked according to package directions
2 C greens like baby spinach, lettuce, or kale massaged with a tiny bit of oil
1/2 a red onion, sliced thin
1/4 C fresh lemon juice
1/2 C mint, chopped
1/2 C pea shoots, chopped
1/2 an orange, peeled, segmented, and chopped (optional, but adds even more citrusy goodness)
~2 C cubed and roasted squash or root vegetables
To roast the delicata, cut in half lengthwise, remove the seeds, and chop (no need to peel it). Roast with a little oil at 425F for 20-30 minutes, stirring once halfway through. Or use carrots, parsnips, beets, or any combination you like. Once cooled a bit, toss everything together in a large bowl. Dress with 1/4 C Citrusy Cowgirl Dressing and toss to coat. Add more dressing if desired - this salad should taste bright and really pop in your mouth, so don't be shy with the dressing.
*To make this with summer produce, as Claudia first imagined it, instead of the 2 C roasted squash/root vegetables, use about 1/2 C each chopped red bell pepper and cucumber, and ~1 C cubed stone fruit like nectarines.
Maple-Roasted Delicata with Onion
Recipe adapted from Leah Koenig, Epicurious. Serves 2.
1 medium Delicata squash (about 1 lb), halved lengthwise, seeded, and cut into 1/4-inch thick slices
1/2 a large red or yellow onion, halved lengthwise and cut into 1/2-inch rings
2 garlic cloves, peeled and smashed
1/8 tsp red-pepper flakes
1 Tbs extra-virgin olive oil
2 tsp maple syrup
Kosher salt and freshly ground black pepper
Arrange an oven rack in either the uppermost or lowermost setting in the oven and preheat the oven to 425°F. Put the squash, red onion, garlic, and red pepper flakes in a large bowl. Drizzle with olive oil and maple syrup, and sprinkle generously with salt and pepper; toss to coat. Spread vegetables evenly onto a large, rimmed baking sheet. Place in the oven on the highest or lowest rack. After 15 minutes, flip the squash pieces, rotate the pan 180°, and return to oven. This helps ensure even roasting and nice browning. Cook another 10-15 minutes, or until tender and browned to your liking. Taste and season with more salt and pepper, if desired.
Additional Recipes & Suggestions
Here's another version of salad with roots or squash and lentils, with some different spices and different preparation than the one above.
This Lentil Vegetable Soup is a lot more delicious and interesting than it sounds. It's hands down a favorite! And if you that's not doing it for you, sausage and lentil soup might be more your thing.
A surplus of onions always brings to mind French Onion Soup. It's surprisingly simple to make, and better than most restaurant versions.
Kombucha may not be everyone's cup of tea. But its acidity makes it great for other uses, like a mixed-drink, in a vinaigrette, or a marinade...