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Delivery 2/16/22


  1. Dragon Carrots

  2. Lettuce

  3. Shallots

  4. Salsa, Blue Cheese, or Jalapeño Horseradish Dip

  5. Dozen Eggs

  6. Biscotti - Regular or Gluten-free


  1. Missoula Grain & Vegetable Co. - Missoula

  2. Local Bounti - Hamilton

  3. Millcrick Farm - Hamilton

  4. Renee's - Bozeman

  5. Black Dog Farm - Livingston

  6. On the Rise Bread Co. or Sister's Gluten Free


Honey-Soy-Butter Glazed Carrots

Dragon carrots are purple on the outside and orange on the inside. They're colorful enough to be shown off on their own, like in this simple side dish. Adapted from a non-recipe by chef & author David Chang in his latest book, Cooking at Home. Makes as much as you want!

Carrots, as many as you want to use

Soy Sauce or gluten-free alternative (tamari or liquid aminos)

Honey - sub agave or brown sugar if needed

Unsalted Butter - a neutral oil or butter substitute could work, but butter will be best

Fresh lime juice

Rinse and gently scrub carrots if dirty. Peel them if you like, but you'll lose the colorful outside, and it's not necessary. Cut into coins, on the diagonal, or dice however you like: aim to make them all about the same thickness so they cook at about the same rate.

In a microwave-safe bowl, toss the carrots with equal parts soy sauce and honey. I'd estimate about 1 Tbs of each for every 2 carrots, but it's entirely up to you and your tastebuds. Add butter to the dish as well - again, I'd probably start with 1 Tbs for every 2 carrots. Adjust to your tastes, and play around with it!

Cover and microwave for 5-10 minutes, or until carrots are tender to your liking and the liquid has become a thick sauce that coats the carrots nicely. Stir every few minutes to baste the carrots in the sauce while they're cooking. Finish with a squeeze of fresh lime juice and serve warm.

Stovetop Directions: If you prefer to cook on the stovetop, do that! Simply combine the same ingredients in a saucepan and cook over low or medium-low, stirring occasionally until carrots are tender to your liking and the sauce has thickened until it nicely coats the carrots.


Tortilla Española

Spanish tortilla is an egg dish similar to a frittata that's most often made with potatoes, and sometimes onions. Tortilla is eaten for breakfast, lunch, dinner, as an appetizer, and/or late-night snack... basically anytime. It's good hot or cold, and leftovers make a good sandwich filling. Aioli, or alioli, is often served with it - find a recipe below! And it can be a lovely meal alongside a simple green salad. Most recipes say you have to use a non-stick skillet to flip the tortilla a few times to recreate the "traditional" texture and shape. No doubt this is true, but flipping a large pan of loosely set eggs is a gamble! This recipe does not require flipping, and instead finishes in the oven. It may not be traditional, but is still delicious. Serves 4.

8 eggs

Salt and pepper, to taste

1/4 C extra-virgin olive oil

1 1/2 lbs Gold potatoes, scrubbed or peeled, halved, and thinly sliced crosswise

1 large or 2 small shallots, thinly sliced

1-2 garlic cloves, thinly sliced (optional)

Alioli for serving, see recipe below

Preheat the oven to 350 F. In a large bowl, beat eggs until they're frothy with 1/2 tsp salt and 1/4 tsp pepper. Set aside. In a 10 or 12-inch skillet, heat the oil over medium-high heat until shimmering. Add potatoes, shallots, garlic, and another 1/2 tsp salt. Cover and cook, stirring occasionally, until the veggies are completely tender and browning somewhat, 10-15 minutes.

Briefly beat the eggs again and pour over the vegetables in the pan. Using a spatula (rubber or otherwise), stir everything constantly until eggs start to set. Once they start to hold their shape, lift an edge or two to let some of the unset egg run underneath. When eggs are almost set, transfer pan to the oven and bake until completely set, another 5-10 minutes. You can run a spatula around the edge to loosen the tortilla and slide it out onto a plate or cutting board, if it will, or simply leave it in the pan, cut into squares or wedges and serve or save for later.

Alioli, for serving:

Makes ~3/4 C.

1/2 C mayonnaise (store-bought works great)

2 small-medium garlic cloves, finely grated or minced

2 Tbs lemon juice or sherry vinegar

2 Tbs extra-virgin olive oil

1/4 tsp salt, or to taste

In a small bowl, mix garlic and lemon juice and let sit 5 minutes. Whisk in the mayonnaise, oil, and salt until combined. Set aside until ready to serve, or at least 10-15 minutes.


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