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Delivery 3/29/23


ITEMS

  1. Spinach

  2. Shiitake Mushrooms

  3. Bacchus Radishes

  4. Dozen Eggs

  5. Donut Holes - Reg & GF

PRODUCERS

  1. Last Best Organics -Missoula

  2. Mother Funghi - Missoula

  3. Gallatin Valley Botanical - Bozeman

  4. Black Dog Farm - Livingston

  5. Daisy Donuts - Livingston / Faux Mages - Bozeman

 

Spring Vegetable Frittata

There are many ways to make a frittata, and endless variations. This method ensures everything is cooked through and tender, and helps get rid of excess moisture, but by no means the only way.


1 C potatoes, diced

4 oz shiitake mushrooms, sliced

~1 C scallions, diced

1 C spinach, packed

1/2 C radishes, halved and sliced

1 C white cheddar cheese, shredded - or any cheese you like

8 large eggs

1/3 C plain yogurt

Salt and pepper

Olive oil, as needed


  • Preheat oven to 325 F. Coat a 10" cast iron skillet with olive oil. Or, use a different oven-safe pan, keeping in mind that cooking time may vary with different shapes and sizes. Keep pan nearby.

  • Heat a separate skillet on the stovetop over medium heat. When hot, add ~1 Tbs oil followed by the diced potatoes. Season with salt and stir occasionally. Once browned, transfer potatoes to the greased cast iron skillet or baking dish. Arrange in an even layer.

  • Next, add the shiitake mushrooms to the hot pan and sprinkle with salt, adding more olive oil to the pan if needed. Once browned, transfer mushrooms in an even layer over the potatoes in the cast iron skillet.

  • Add spinach and scallions to the hot pan. Lightly sprinkle with salt and stir until spinach has wilted. Transfer spinach and scallions in an even layer over the mushrooms and potatoes.

  • Finally, add sliced radishes to the hot pan. Lightly sprinkle with salt. Cook until radishes are translucent. Remove pan from heat.

  • Sprinkle cheese over spinach and scallions in the cast iron skillet, then spread the cooked radishes on top of the cheese.

  • In a mixing bowl, lightly beat eggs, yogurt, 1/2 tsp salt and some black pepper together. Pour egg mixture over vegetables and cheese in the cast iron skillet. Bake ~45 min at 325F, or until eggs are set throughout and the edges are lightly browned. Let cool slightly, then cut and serve.

 

Glazed Radishes & Shiitake over Soba Noodles

Adapted from PBS Food. Serves 2-3.


1 bunch radishes, leaves separated

A handful or two of radish leaves, or spinach

~2 oz shiitake mushrooms

1/4 C light, un-toasted sesame oil - If you only have toasted sesame oil, sub 2 Tbs butter or olive oil for cooking, and use the dark (toasted) sesame oil to dress the noodles

1 1/2 Tbs maple syrup - sub honey or agave if needed

1/4 tsp salt

8 oz buckwheat soba noodles

2 Tbs soy sauce or tamari

1 Tbs rice vinegar

1 Tbs fish sauce - sub Worcestershire, coconut aminos, or other savory, umami-packed condiment

Optional garnishes: fresh cilantro, scallions, sesame seeds, chili crisp or chili oil, etc


  • Prep the veggies: Wash the radishes and leaves well. Stack the leaves (or spinach) and thinly slice cross-wise. Cut the radishes into bite-sized pieces. Thinly slice the shiitakes - for larger/tough stems you can either remove them (maybe save for veggie stock?), or dice them up into small pieces, which makes them easier to eat.

  • Cook the noodles: Place a large pot of water on high heat for the noodles. Once the water boils, you will add the noodles and cook according to the package directions. When they're done, drain in a fine mesh colander and rinse briefly in cold water. But, while you're waiting for the water to boil...

  • Meanwhile, make the dressing: In a medium-sized bowl, mix 2 Tbs sesame oil (dark or light), the soy sauce or tamari, rice vinegar, and fish sauce. Set aside until the noodles are ready. They'll get tossed in this when they're done.

  • Cook the veggies: Heat a skillet over medium heat. Add 2 Tbs of sesame oil (or butter or olive oil), then the chopped radishes, mushrooms, and salt. Sauté for ~1 min.

  • Add the maple syrup and 2 Tbs of water. Stir and let simmer for ~5 min, at which point the water will have evaporated and the radishes and mushrooms should be nicely glazed. Add the greens and cook until wilted, ~1 more min. Remove pan from heat.

  • Combine the elements: Hopefully, you've been able to cook, drain, and toss the noodles in the dressing. If not, do so now.

  • Serve a scoop of noodles topped with the glazed veggies and finished with your choice of garnishes.

 

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