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Delivery 4/14/21


  1. Chives

  2. Spinach

  3. Gold Potatoes

  4. Dozen Eggs

  5. Pear Ginger Jam

  6. English Muffins / GF choose your own item


  1. Lowdown Farm - Moiese

  2. Amaltheia Organic Produce - Belgrade

  3. Kimm's Organic Potatoes - Manhattan

  4. TerraWorks - Springhill

  5. Red Hen Gourmet - Bozeman

  6. Feed Café - Bozeman / GF miscellaneous


Mustard Aioli-Grilled Potatoes with Fines Herbes

Adapted from Bobby Flay. Serves 4-6.

2 garlic cloves, smashed to a paste

1 heaping Tbs Dijon mustard

1 heaping Tbs whole grain mustard

Kosher salt and freshly ground black pepper

~2 lbs gold potatoes, scrubbed and cut to 1 1/2" - 2" pieces, if large. Leave whole if small.

2 Tbs finely sliced fresh flat-leaf parsley leaves

1 Tbs finely sliced fresh chives

1 Tbs finely sliced fresh tarragon (or 1 tsp dried and crushed)

Whisk together the mayonnaise, garlic, and both mustards in a small bowl; season with salt and pepper to taste. Cover and refrigerate aioli for at least 30 min and up to 1 day.

Put the potatoes in a pot, cover with cold water by 2 inches, and add 2 Tbs salt. Bring to a boil over high heat and cook until a skewer inserted into the center of a potato meets some resistance, ~15 minutes. Drain well and let cool slightly.

Meanwhile heat your grill to medium for direct grilling. Put the drained potatoes in a large bowl and toss with the aioli. Grill potatoes, turning occasionally, until golden brown on all sides, ~8 minutes.

Transfer the potatoes to a platter, sprinkle with the fresh herbs, salt, and pepper.

English Muffins

These are the same product that Feed Café makes for their menu items, and you can buy them packaged at the restaurant. They're delicious, and I'm sure you know what to do with them... toasted with jam, egg sandwiches, just butter, etc. One of our favorite uses, though, is in place of burger buns. It's less bread and more flavor to show off your amazing homemade burgers!


Eggs Florentine

A meatless version of eggs benedict. Make it gluten-free by topping pan-fried potatoes or hash browns with spinach, eggs, and hollandaise, omitting the English Muffin. If you don't love poached eggs, make what you like. Not into hollandaise? Top with cheese, or squeeze of lemon, or hot sauce.

1 5-oz bag of fresh spinach, rinsed and roughly chopped if leaves are large

4 eggs

2 English muffins, cut in half if they're aren't already

2 Tbs butter or oil

Salt and pepper

1 Tbs white vinegar, or any kind of vinegar except balsamic

1 batch hollandaise sauce (see below)

Fresh chives, sliced for abundant garnishing!

  • Heat the butter or oil in a large skillet. Add the spinach a handful at a time and stir until it's all wilted. Season with salt and pepper and set aside, covered to keep warm.

  • Poach the eggs: crack eggs in to a bowl or spouted measuring cup. Bring a wide pot of water to a boil then turn heat down to low, so it's not quite simmering. Add vinegar, followed by the eggs, one at a time in different places in the pan. Cover and cook for 3-4 minutes, until whites are set and yolks are still soft. Remove with a slotted spoon to a paper-towel-lined plate.

  • Meanwhile, toast English muffins and transfer to plates, topping each half with a spoonful of sautéed spinach, an egg, a generous drizzle hollandaise sauce, and chives.

Homemade Hollandaise Sauce

Recipe from J. Kenji López-Alt, Serious Eats. Makes ~1 C. If you can make hollandaise you can make mayonnaise, and vice versa.

1 egg yolk

1 tsp water

1 tsp lemon juice

Kosher salt

1 stick of butter (8 Tbs)

Pinch cayenne pepper or hot sauce (optional)

  • Using a cup or jar the just fits the head of an immersion blender, combine egg yolk, water, lemon juice, and a pinch of salt in the bottom.

  • In a glass measuring cup, melt the butter in the microwave.

  • Set the immersion blender into the bottom of the cup with the egg mixture and turn it on. With the blender running, slowly pour hot butter into the egg mixture. Continue slowly pouring until all butter is added. (Alternatively, use a stationary blender, pouring butter in slowly with the blades running.) Stop when all butter is added - sauce should be thick and creamy.

  • Season to taste with salt and a pinch of cayenne pepper or hot sauce (if desired). Serve immediately, or keep it in a warm place on the stovetop for no more than 1 hour before using. It will not keep well to be reheated.


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