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Delivery 4/28/21


  1. Spring Mix

  2. Radish bunch

  3. Woodland Medley Mushrooms

  4. Fajita Mix

  5. Salsa

  6. Tortillas


  1. Amaltheia Organic Produce - Belgrade

  2. Harlequin Produce - Arlee

  3. Mother Fungi - Missoula

  4. Root Cellar Foods - Belgrade

  5. Hot Mama's Salsa - Bozeman

  6. Trevino's Tortillas - Billings


Fajita Mix veggies aren't just for fajita: use them in stir-fry or coconut curry, pastas, salads and more. If you need smaller pieces, chop them crosswise by the handful.

Simple Veggie Fajitas

2 Tbs olive oil or safflower oil

2 Tbs fresh lime juice (~1 lime)

1-2 garlic cloves, minced

1 jalapeño, deseeded to control spice level, and diced small

1/2 tsp ground cumin

1/2 tsp ground coriander (optional - a bit of dried thyme or oregano could work as well)

1/2 tsp chile powder

salt and pepper

1 pkg Woodland Medley mushrooms, sliced if large- feel free to add more mushrooms of any kind

1 pkg Fajita Mix

2-3 tortillas per person

Optional Toppings: crumbled queso fresco or feta cheese, avocado, sliced radishes, pickled jalapeños and radishes, chopped cilantro, more lime juice, hot sauce, fresh salsa, etc.

In a bowl, add the oil, lime juice, jalapeño, garlic, spices, a bit of black pepper, and 1/2 tsp salt and whisk together well. Add in the sliced veggies and mix well, then let sit for ~30 minutes, stirring occasionally. Prep your toppings while you wait. Then heat a large skillet and add the veggies along with the marinade. Let cook, stirring occasionally, until the edges start to brown and all the veggies are as crisp and/or tender as you like them.

Heat your tortillas, either in pan, over a low flame on your gas burner, in the oven, or the microwave. Keep them wrapped in a clean, damp dish towel to stay soft and pliable. To serve, top each tortilla with a bit of the cooked veggies and toppings to your tastes.

Notes: You can easily add meat by increasing the marinade. Marinate and cook meat separately, combining with the cooked veggies just before servings.


Radish Salsa

A bright, cheerful salsa to spice up any Mexican meal. Makes just under 2 C salsa.

1 C radishes, diced small

1/4 C jalapeños, diced small. Remove seeds to control heat level.

3 green onions or ~1/4 C regular onion, diced small (sub ~1/4 C finely chopped Fajita Mix veggies)

1-2 garlic cloves, minced

2 Tbs cilantro, chopped

2 Tbs fresh lemon or lime juice

1/4 tsp salt, plus more to taste

Combine everything in a bowl and mix well. Let sit for at least 30 minutes, or cover and refrigerate for a few hours to let flavors combine. Enjoy as a snack with tortilla chips, or on tacos, burritos, etc.

Notes: 1) Add a bit of sweetness by subbing the Fajita Mix instead of green onion or regular onion. 2) Add a bit of zest from your lemon or lime for more citrus flavor. 3) If salsa tastes bland or flat, add more salt. 4) A food processor could make quick work of the chopping, too, if you have one.


Festive Quinoa Salad

Adapted from Megan Ulrichs' cookbook, glo: Recipes for Inner Radiance, which is available to purchase as an add-on. Thanks Megan! Serves 4-6.

1 C cooked quinoa. For more flavor, cook quinoa in veggie or chicken broth.

2-3 C Fajita Mix, diced into a small pieces

2 C Spring Mix, or any greens you like, roughly chopped if leaves are large

1/2 C black beans, canned or already cooked (sub any kind of bean you like)

2-3 radishes, rinsed and chopped

1 C chopped herbs: a combination of cilantro, basil, and parsley, or add chives or mint if you like

1 Tbs each of fresh lemon juice and lime juice, plus 1 Tbs zest from one (or both)

2 Tbs orange juice

1/4 C good olive oil

Salt to taste

Combine everything in a large bowl and mix well. Taste and add more salt, citrus juice, zest, or oil, as desired. Serve immediately or store covered in the fridge until ready to eat.

Notes: 1) Add crumbled feta cheese or goat cheese 2) Add some spices like ground cumin or coriander 3) Mix up the veggies with corn kernels, or diced jicama, or a little diced hot pepper.


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