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Delivery 4/13/22


ITEMS

  1. Cilantro

  2. Chives

  3. Arugula

  4. Roasted Red Pepper Hummus

  5. Dozen Eggs

  6. Bacon / Misc Vegetarian Sub

PRODUCERS

  1. Montana Roots - Livingston

  2. Lowdown Farm - Moiese

  3. Harlequin Produce - Arlee

  4. Z's Kitchen - Bozeman

  5. Black Dog Farm - Livingston

  6. Ranchland Packing - Butte / Misc Supplies

 

Arugula Salad with Chopped Egg & Bacon

Recipe adapted from David Tanis (NYTimes Cooking), serves 4.

6 Tbs extra-virgin olive oil

3 Tbs red wine vinegar or sherry vinegar

Kosher salt and black pepper, to taste

5-6 oz arugula, rinsed and dried if needed

4 boiled eggs, cooled and peeled (eggs cooked for ~8 minutes should have a soft-but-not-runny yolk)

3-4 slices bacon, cooked until crisp and then crumbled/chopped (optional)

Small handful of chives, chopped (optional)


In a small bowl or jar with a lid, combine the olive oil and vinegar. Season to taste with salt and pepper.


Divide arugula among 4 plates. Using the large holes of a box grater, grate 1 egg over the center of each salad. (Alternatively, chop it by hand into a small dice and add to each plate.)


Whisk the dressing again and drizzle ~1 1/2 Tbs over each salad. If using, add crumbled bacon and a handful of chopped chives. Season with more salt and pepper if needed.

 

Kuku Sabzi

Kuku Sabzi is a Persian dish similar to a frittata but with a hefty amount of greens and herbs, and only enough egg to hold it all together. Traditionally, it would be served alongside flatbread, yogurt, feta cheese, and maybe some pickled vegetables, but you can serve it with whatever you like. It can be eaten for any meal of the day, and is delightful leftover. Recipe adapted from Salt Fat Acid Heat, serves 6-8.

~2 bunches of greens - arugula and chard will work beautifully, spinach is also nice.

~1/2 bunch of chives, finely chopped

2 C cilantro, both leaves and stems, finely chopped

2 C parsley, leaves only, finely chopped

Up to 1 C dill, leaves and tender stems, finely chopped (optional)

6-8 eggs

4 Tbs Unsalted butter

3 Tbs Extra virgin olive oil

Salt


Wash and dry any of the herbs or greens that need it. Chop the greens into roughly bite-size pieces, stems and all (unless it's kale or something with a tough stem). Then, chop your herbs. You can either use food processor, pulsing until they're just chopped, or do it by hand. Put all the chopped herbs in a large bowl and set aside.


Preheat the oven to 350 F. Then, heat an oven-safe 10- or 12-inch cast iron or non-stick skillet on the stovetop over medium heat. Add 1 Tbs butter and 1 Tbs olive oil, followed by the chopped greens and a generous pinch of salt. Cook, stirring occasionally, until it's all wilted, 3-5 minutes. Remove from the pan and allow to cool. Once cool enough to handle, squeeze out and discard any extra liquid from the greens. Mix the cooked greens into the bowl with the chopped herbs and another generous pinch or two of salt. Add the eggs, one at a time, mixing well after each. Stop adding eggs when there's just enough to bind everything together (quantity will vary).


Wipe out the skillet and reheat over medium-high. Add 3 Tbs of butter and 2 Tbs olive oil and stir to combine as the butter melts. When the butter begins to foam, carefully add the eggs/greens mixture to the pan. During the first few minutes of cooking, use a rubber spatula to gently pull the edges of the mixture to the center as they set. After ~2 minutes, reduce heat to medium and let the kuku continue to cook without stirring. The oil should be gently bubbling up the sides the pan. Be careful not to let the crust burn at this time because the center will take a while to set. After a while, peek at the crust by lifting an edge with the rubber spatula. If it's browning too quickly, reduce heat. Rotate the pan every few minutes to get more even browning.


After 10 minutes or so on the stovetop, or when the kuku mixture is no longer runny and the crust is golden brown, slide the pan into the oven to finish cooking. The center should be fully set in about 10-12 minutes. You can check for doneness using a toothpick in the center, or give the pan a shake and when there's little to no jiggle in the center it should be done. Remove from oven, and if you're up to it, carefully flip it out of the pan onto a plate or clean cutting board. Or, leave it in the pan and let it cool slightly before serving. Blot up any excess oil. Eat warm or cold.


Notes: Lightly toasted and chopped walnuts are a common addition to kuku sabzi - fold them into the egg mixture before cooking. Additional seasoning could include cumin, turmeric, or minced or green garlic.

 

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