Valley Crunch Lettuce Mix
Epi Baguette / GF Multigrain Bread
Local Bounti - Hamilton
SporeAttic - Bozeman
Gallatin Valley Botanical - Bozeman
Z's Kitchen - Bozeman
TerraWorks or Three Hearts Farm - Bozeman
On the Rise Bread Co. - Bozeman / Tandem Bakery - Missoula
A bright dressing to amp up a simple green salad or dress your favorite bowl (see suggestions below). Makes about 1 C dressing.
1-2 carrots, rinsed and roughly chopped (~3/4 C)
2 Tbs fresh ginger, peeled and roughly chopped. You can sub 1 tsp dried for 1 Tbs fresh, but it won't have the same zing and freshness
1 Tbs soy sauce, or whatever substitute you prefer (Tamari, coconut aminos, etc)
2 Tbs rice wine vinegar. You can sub or add a but if lime, lemon, or orange juice to taste.
1/4 C olive oil, or your preferred salad oil. I sub ~1 tsp of the oil with toasted sesame oil
2 Tbs water (optional)
Put everything but the water in a food processor or blender and blend until smooth. Taste and adjust as needed. Thin it out with a little water if needed. Transfer to a jar or lidded container and let sit while you make your salad, or put it in the fridge to use later. Shake before using
Using the Valley Crunch lettuce mix, add 2 or 3 items from this list (or as many as you like!)
carrot, bell pepper, hot pepper, red cabbage, cucumber, or mushrooms
sliced scallions, fresh cilantro, basil, or mint
edamame, snow peas, or snap peas
roasted beets, carrots, sweet potato, or winter squash
cooked chickpeas, toasted nuts, or sunflower seeds
For a more filling salad or bowl, you could also add:
cooked grains, like rice, quinoa, or farro
cooked proteins like chicken, beef, pork, salmon, or tofu
Hummus is not only a great dip...
for crunchy veggies, like carrots, or bread. It's also a fabulous spread and condiment for toasts, sandwiches, wraps, and burgers. You could try an egg salad sandwich with hummus and lettuce, or toasted bread spread with hummus and topped with avocado and seasoning, or a veggie wrap with lettuce, cucumbers, bell peppers, hummus and feta cheese.
Adapted from NYTimes Cooking. Makes 2 omelets or 1 large one to share.
Extra-virgin olive oil, or your preferred cooking fat
1/4 C shallot or onion, minced
4 oz oyster mushrooms, or any kind you like
Salt and freshly ground pepper to taste
1-2 garlic cloves, minced
2 Tbs fresh herbs, like chives, parsley or basil, minced (optional)
4 tsp milk, any kind
3 Tbs grated cheese like gruyère, sharp cheddar, jack, or anything you like that melts well
Trim off the mushroom stems, if large, and cut the tops into slices. Heat a large, heavy frying pan over medium-high heat then add 1 Tbs of oil. Add the onion/shallot, and cook, stirring, for 2-3 minutes. Add the mushrooms and cook for a few minutes, until they begin to soften and sweat, stirring once or twice. Add the garlic and a pinch of salt, and cook, stirring often, until the mushrooms are tender, ~5 minutes. Season to taste with salt and pepper and remove from the heat.
For individual omelets: Break 2 eggs into a bowl, and beat with a fork or a whisk until frothy. Add 2 tsp milk, a bit of salt and pepper, and half the herbs, if using. Heat an 8-inch pan over medium-high heat (a non-stick pan is helpful, but if you don't have one, use a bit more oil to prevent sticking), then add 2 tsp of oil to the pan. When it's hot, pour in the beaten eggs. Tilt the pan around to distribute the eggs evenly over the surface. During the first few minutes of cooking, use a spatula to gently lift the edges of the omelet as you tilt the pan to let the eggs run underneath. Then, spread half the mushrooms down the middle of the eggs, topped with half the cheese.
As soon as the eggs are set on the bottom (the top will still be runny), fold the omelete over itself. There are a few ways to do this, and if doesn't come out looking perfect it will still taste good. If you can shake the pan back and forth and the omelet slides freely around the pan, you can fold it using the edge of the pan by jerking the pan quickly away from you then quickly back towards you. Or, simply use a spatula to flip it over, either once in half, or twice into thirds like a letter. Once folded, remove to a plate if you like the inside less set, or continue to cook in the pan for another minute or so, then remove to a plate. Put the first omelet in the oven on warm while you repeat with the remaining omelet. Top both with a sprinkle of cheese and herbs, if you like, and serve.
For 1 large omelet: heat a larger pan over medium-high heat (10 or 12 inches). Beat all the eggs, milk, and herbs in bowl. Heat 1 Tbs (or more) oil in the pan, and do the same as you would for the smaller omelet. The eggs will take longer to set, though, so you may want to flip it again after folding if the middle seems too runny. Cut in half and serve topped with a bit more cheese and herbs, if you like.
Additional Recipes & Suggestions
Carrots and oyster mushrooms are excellent veggies to use in this veggie lo mein recipe
Here's some more Hummus Toast inspiration
This low-stir mushroom risotto is easy, filling, and tasty. Use onion or shallot if you don't have leeks
Soft scrambled eggs and buttery toast may be a humble meal, but it can also be a spectacular one if you want to master the perfect scrambled egg