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Delivery 3/22/23


  1. Microgreens

  2. Lettuce

  3. Diced Butternut Squash

  4. Plain Yogurt

  5. Pierogies / Butter


  1. Gallatin Valley Botanical - Bozeman

  2. Local Bounti - Hamilton

  3. Root Cellar Foods - Belgrade

  4. Kalispell Kreamery - Kalispell

  5. Vickie's Pierogies - Bozeman / Lifeline Organic Dairy - Victor


Pierogies and Yogurt with Mashed Butternut and Dressed Greens

This is less of a recipe, per se, and more of a loose dinner plan. You could roast the butternut until browning, instead of mashing; add some crispy bacon, or kielbasa or bratwurst; caramelized onions and/or cabbage could be nice; fresh dill or chives would add a nice pop of flavor, too.

Mashed Butternut

1 lb diced butternut

2 Tbs butter or oil

salt and pepper, to taste

  • Heat oven to 350 F. Add the diced squash to a shallow baking dish. Season with salt and pepper and toss with hands to coat. Add water to a depth of about 1/2 inch. Dot surface with butter and cover dish tightly with foil.

  • Bake, covered, until squash is fully tender, at least 30 min. Mash squash to a rough consistency. Stir to incorporate cooking juices and season to taste. Drain off any excess liquid, if needed.

Simple Vinaigrette for Dressed Greens

2 Tbs any kind of wine vinegar, or cider vinegar, or lemon juice

1/4 tsp Kosher salt

Freshly cracked black pepper, to taste

1 tsp mustard - brown, dijon, whole grain, etc. Or, use honey for a sweeter rendition.

1/4 C olive oil, or whatever oil you prefer for salads

Lettuce & microgreens

  • In a small bowl or a jar, combine the vinegar, salt, pepper, and mustard (or honey)

  • Gradually whisk in olive oil to emulsify, or just shake it all up in a jam jar, making sure the honey gets fully incorporated.

  • Taste and adjust as needed: To tart? Add a bit more oil. Too bland? More salt and/or vinegar.

  • Dress greens to taste just before serving. You may have excess dressing.

Pierogies + Yogurt

Cook pierogies according to package. Serve with a dollop or two of plain yogurt.


Butternut Squash Hummus

Adapted from Ina Garten. Serves 6-8 as a dip.

1 lb diced butternut squash

3 Tbs olive oil

1 tsp cinnamon

salt and pepper

2 C cooked chickpeas (~3/4 C dry), drained but liquid reserved - sub 1 15-oz can

1/2 C plain yogurt

1/4 C tahini

1/3 C fresh lemon juice (~2 lemons)

4 tsp garlic, minced (3-4 cloves)

1 tsp Sriracha

Pure maple syrup, for serving (optional)

Toasted pita bread, or any crackers or bread you like, for serving

  • Preheat oven to 400 F.

  • In a bowl (or on the sheet pan you're going to use) toss the diced butternut squash with the olive oil, cinnamon, 2 tsp salt, and 1 tsp pepper. Spread squash out into an even layer on the pan. Roast for ~25 min, until tender, then set aside to cool.

  • Reserves ~1/4 C roasted squash to garnish the hummus and transfer the rest to a food processor. [If you don't own a food processor or decent blender, you can use an immersion blender, or mash by hand. The end result will be chunkier, but no less delicious.]

  • Add the chickpeas, yogurt, tahini, lemon juice, garlic, Sriracha, 1 Tbs salt, and 1 tsp pepper. Pulse until coarsely processed but not pureed.

  • Add 1/4 C of the reserved chickpea liquid and pulse a few times to combine. If it's too thick, add more liquid a few Tbs at a time until it's a consistency you like. Taste and adjust seasoning as needed.

  • Transfer to a bowl to serve. Garnish with the reserved roasted squash and a drizzle of maple syrup, if you like. Serve with toasted pita, crackers, or bread.


To make extra creamy hummus, add ~3/4 tsp baking soda to the chickpeas while they're cooking. The alkaline environment created by the baking soda helps loosen and disintegrate the chickpea skins. Stirring more frequently will encourage the skins to loosen and come off, then you can skim off any foam and skins that float to the surface. The chickpeas will likely soften faster, requiring less cooking time, too. If you don't do this, your hummus may have a chunkier texture, but will still be delicious!


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