ITEMS
Chives
Arugula
Fajita Mix
Roasted Red Pepper Hummus
Baguette [GF Sub - Corn Tortillas]
Uncured Polish Sausage [Veg Sub - Montana Lentil Burger]
PRODUCERS
Lowdown Farm - Moiese
Terra Greens Produce - Manhattan
Root Cellar Foods - Belgrade
Z's Meze Market - Bozeman
Wild Crumb - Bozeman [GF Sub Trevino's Tortillas - Billings]
B Bar Ranch - Big Timber [Veg sub - Mission Mountain Food Enterprise Center]
Caramelized Peppers and Onions
This is a versatile veggie combo, and delicious when either sauteed to a light brown or fully caramelized. The cooking process is simple enough, and you're probably already familiar with it. The fun part is deciding what to do with them...and then eating them, of course. You can fill tacos, quesadillas, or fajitas (obviously), make crostini, top burgers or sandwiches, toss with pasta, fill a frittata, or pile on top of rice, polenta or pizza. Add whole or sliced polish sausage, more veggies like sliced mushrooms, or salty olives or capers to sauté along with them. Or toss in chopped arugula, chives, or other fresh herbs to wilt just a bit at the end.
2-3 Tbs oil or butter, or a combo
1 package Fajita Mix (16 oz sliced onion and bell pepper)
1/4 tsp salt, plus more to taste
1/4 tsp pepper
Optional: a few tsp or more of an acid like wine, vinegar, or citrus juice.
Optional: Dried herbs and spices - chili powder/cumin/oregano or basil/minced garlic/red pepper flakes or garam masala/cayenne
Heat the oil/butter in a large skillet or saucepan over medium heat - straight sides will help keep everything in the pan. Add the Fajita Mix plus salt and pepper. Stir to coat, then turn the heat down to medium-low. Stir every few minutes to prevent from sticking or burning. After 15-20 minutes, you should have light golden brown veggies. Keep cooking and stirring for another 15-20 minutes for more caramelization, or even longer if you want. As the water in the veggies cooks off, you'll need to add a few Tbs of water whenever burned spots appear on the bottom of the pan. Just add a splash over the brown spot and stir a bit to loosen it. Add dried seasonings with a little water or broth at least 10 minutes before you're finished. Add acid and any fresh seasonings like fresh herbs or minced garlic just a minute or two before removing from heat to prevent burning.
3 Ways to Use Chives
An ounce of chives might not seem like that much, but since they most often get used as a garnish, there's still the risk of finding most of them shriveled up in the produce drawer in a month. Here's a few suggestions to get the most out of this underrated herb!
Chive Vinaigrette
2 Tbs olive oil
2 tsp lemon juice, white wine vinegar, or cider vinegar
2 Tbs chopped chives
Pinch of salt and pepper, more to taste
Garlic clove, mashed to a paste (optional)
Mix up the vinaigrette in the bottom of a large bowl and toss with 4-6 C fresh greens, like arugula. If you have other tender fresh herbs like parsley or mint, toss some in, too. Or make a larger batch in a small jar to use again later. The vinaigrette is also good with roasted, boiled, or steamed root vegetables, broccoli, asparagus, etc. You could use butter instead of oil for more richness and mix it while the vegetables are still warm.
Chive Butter
1/2 C butter (4 oz), softened to room temperature.
~1/2 an oz of chives (1/2 bunch), or more or less to taste, minced.
Cream the butter in a medium bowl with a potato masher or a sturdy spoon, or use a stand mixer with the paddle attachment. Once it's softened up and mixed smooth, fold/mash/stir in the chives until well incorporated. Eat with potatoes, eggs, slathered on a slice of bread, dabbed on roasted meats, tossed with cooked vegetables, and so many more delicious options. Store the butter in the fridge in an airtight container for 3-5 days, or freeze it to use later. [Take a cookie sheet and scoop spoonfuls of butter onto it. Freeze the whole sheet until the butter is hard, then put the frozen dollops in a bag or other freezer-safe container and remove as needed.]
Chive Dip
1/4 C or more chives, rinsed, dried and finely minced
1 C sour cream/plain yogurt/creme fraiche/dairy alternative
1/4 tsp ea. salt and pepper, more to taste.
1 garlic clove, minced or 1/2 tsp garlic powder.
Mix everything well and refrigerate for 20-30 minutes. Eat with veggies, crackers, chips, potato skins, etc...
More Recipes and Suggestions
Milk Can Dinners use the fajita veggies and sausage in a yummy (large) one-pot meal.
Sausage and Pepper Pasta from Budget Bytes or Italian Sauteed Onions and Peppers from Ina Garten (if you want a more specific recipes to follow)
Hummus Veggie Sandwich - using the arugula, cooled sauteed peppers and onions, hummus, and baguette... mmm!