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Delivery 4/21/21


ITEMS

  1. Mint

  2. Pea Shoots

  3. Arugula

  4. Feta Cheese

  5. French Green Lentils

  6. Ground Beef / Carrot Sticks

PRODUCERS

  1. Lowdown Farm - Moiese

  2. Amaltheia Organic Produce - Belgrade

  3. Terra Greens Produce - Manhattan

  4. Tucker Family Farm - Victor

  5. Timeless Natural Food - Ulm

  6. Muddy Creek Ranch - Wilsall / Root Cellar Foods - Bozeman

 

Lentil Salad with Olives, Mint, & Feta

Recipe from Cook's Illustrated. Serves 4-6.


1 C French green lentils, picked over and rinsed

Salt and pepper

2 C water

2 C chicken or vegetable broth

5 garlic cloves, lightly crushed and peeled

1 bay leaf

5 Tbs extra-virgin olive oil

3 Tbs white wine vinegar

1/2 C pitted kalamata olives, coarsely chopped

1/2 C fresh mint leaves, chopped

1 shallot or ~1/4 of an onion, minced

1 oz feta cheese, crumbled (~1/4 cup)


Put lentils, 2 C water, 2 C broth, garlic, bay leaf and 1/2 tsp salt in a medium saucepan. Cook until lentils are tender but retain their shape, 25-30 minutes. Meanwhile, prep your mint, olives, shallot, and feta. Once cooked, drain lentils thoroughly and discard the garlic and bay leaf.


Whisk oil and vinegar together in a large bowl. Add the drained lentils, olives, mint, and shallot to dressing and toss to combine. Taste and season with salt and pepper as needed. Sprinkle with feta just before serving. [Chopped arugula and/or pea shoots would not be out of place here, either.]

 

Beef and Lentils

If making lentils the star of it's own dish doesn't work for you or some of the eaters in your household, you can use them to make a meaty recipe go twice as far... think bolognese/spaghetti sauce, sloppy joes, filling for pitas or burritos, meatloaf, etc. Cook lentils according to the package directions and store them in the fridge for a week or so, or in the freezer for a few months, so they're on hand to supplement ground beef whenever you need them. Here's a recipe for Beef & Lentil Spaghetti.

 

Meatballs with Mint & Feta

Adapted from Molly Wizenberg. Makes ~8 meatballs. These Mediterranean-style meatballs would go well with rice, warmed pita, greek yogurt or tzatziki sauce, a side of dressed arugula, etc.


1 lb ground beef, thawed completely

2 garlic cloves, minced

1 1/4 tsp coarse kosher salt

1/3 C feta cheese, crumbled

1 Tbs fresh mint, finely chopped

1 Tbs extra-virgin olive oil


Place ground beef in a large bowl. Sprinkle with garlic and salt and gently mix to blend. Combine feta and mint in a separate small bowl.


Divide beef into ~8 equal mounds. Using damp hands, shape each into a ball. Working with 1 ball at a time, poke thumb into center to make hole. Press ~1 tsp feta-mint filling into hole. Pinch hole closed, then press ball between palms to flatten slightly into a 3/4-inch-thick disk. Repeat with remaining beef and feta-mint filling. (Can be made 1 day ahead. Transfer to baking sheet. Cover and refrigerate.)


Preheat oven to 250°F to keep meatballs warm once cooked. Then, heat olive oil in heavy large skillet over medium heat. Working in 2 batches, cook patties until browned on both sides and cooked through, or to desired doneness. Transfer to rimmed baking sheet and place in oven to keep warm so that you can serve them hot.

 

Pea Shoot & Arugula Salad

Adapted from Merril Stubbs, Food52. Serves 2, and can easily be doubled.


Juice and zest of 1/2 a lemon

1 Tbs rice vinegar - sub white wine or champagne vinegar

1/2 tsp honey

Salt and freshly ground black pepper to taste

3-4 Tbs olive oil or your preferred salad oil

1 small package pea shoots, chopped

~2 cups densely packed arugula, chopped


Wash and dry the pea shoots and arugula. Chop both into bite-sized pieces. Put all of the greens in a large bowl. In a small bowl, whisk together the lemon juice and zest, vinegar, honey and salt and pepper. Slowly drizzle in the oil, whisking constantly to emulsify. (or, shake everything up in a jar.)

Add some of the dressing, toss gently and taste. Add more dressing plus salt and pepper, if needed. Serve immediately. [For variation, add sliced mint leaves, crumbled feta, toasted nuts or croutons...

 

Additional Recipes & Suggestions

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