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Delivery 4/22/20


  1. Butterhead Lettuce

  2. Yukon Potatoes

  3. Mint

  4. Raw Honey

  5. Dill Sauerkraut (keep refrigerated)

  6. Sliced Pastrami or Ground Beef (We came up short on pastrami, so had to make some substitutions) *Veg sub: Montana Lentil Patties


  1. Swanky Roots - Billings

  2. Bausch Potatoes - Whitehall

  3. Lowdown Farm - Moiese

  4. Wustner Brothers Honey - Missoula

  5. Farmented Foods - Bozeman

  6. Stone Ranch Montana Wagyu - Helena *Mission Mountain Food Enterprise Center


Russian Dressing

This recipe doesn't use any of your items this week, but you can combine it with what you DID get to make a multitude of delicious things...

1/2 C mayonnaise, homemade or store-bought

2 Tbs ketchup

1/2 - 1 tsp Worcestershire sauce

1 tsp prepared/minced horseradish, if you have it

up to 2 Tbs relish or minced pickle, dill or sweet

pinch of salt and pepper, to taste

Dash or two of hot sauce

Optional: 1-2 tsp lemon juice, a bit of onion powder or a few teaspoons finely minced onion

Mix everything together in jar, bowl, or tupperware. It'll make about 3/4 C of dressing. Let it sit in the fridge for 15-20 minutes, or until you're ready to use it. Once you have it, you can make:

  • Sandwiches: Russian dressing coupled with dill sauerkraut and sliced cheese makes an amazing grilled cheese. Add sliced pastrami or any deli meat or portobello mushrooms for a reuben-esque creation, delicious hot or cold. Make them slider-style for a family appetizer.

  • Burgers: Top beef or lentil burgers with dill sauerkraut, sliced cheese, and russian dressing.

  • Reuben-style hash: Start with our pan-fried potatoes recipe, add chopped pastrami or another meat, or mushrooms, or any other veggie that sounds good. Top with some drained sauerkraut. Add cheese or an egg if you want, and drizzle with a little dressing.

  • Reuben-style bowls: Cook your favorite whole grain (barley, farro, oat groats, etc.) with some caraway seeds and salt for the bowl base OR make baked, mashed, or pan-fried potatoes. Build bowls with all the delicious reuben-style toppings you want. To each their own!


Real Mint Chocolate Chip Cookies

The mint flavor in these cookies is subtle and delicious. I substituted honey for some of the sugar in this recipe, but you don't have to. Adapted from Andrea Bemis. Makes 12 cookies.

1 stick (8 Tbs) butter, cut into chunks

1/2 C fresh mint, chopped and tightly packed

1/2 C granulated sugar

3 Tbs honey (sub 1/4 C packed brown sugar)

1 egg

1 tsp vanilla extract

1 1/2 C flour

1 1/4 tsp baking soda

1/2 tsp salt

1/2 C (heaping) chocolate chips or whatever kind of chopped chocolate you like

Put butter and mint together in a small saucepan over medium heat. Once the butter melts, continue to cook for 2 - 3 minutes until the mint is very fragrant. Set mixture aside for 30 minutes to steep. Then, use a fine mesh sieve to strain the butter into a mixing bowl (or the bowl of your stand mixer). Press the mint with the back of a spoon to get all the butter out.

Mix the mint butter and granulated sugar on medium-low speed until creamy and fluffy, 3 to 5 minutes. Add the honey, egg, and vanilla and mix until completely combined.

In a small bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet and mix on low until just combined. Stir in the chopped chocolate, then scoop onto a sheet of plastic wrap or a silicone mat, flatten into a disc, and chill for 1 hour.

Heat the oven to 350° F. Get out 2 cookie sheets. Divide the dough into 12 equal portions, roll into balls, and place 6 on each sheet, spacing evenly to let the cookies spread. Bake for 10 - 12 minutes, rotating the pans halfway through. Let cool on the baking sheet for 2 minutes, and then transfer to a cooling rack to cool completely.


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