top of page

Delivery 5/12/21


  1. Chives

  2. Spinach

  3. Red Potatoes

  4. Asparagus

  5. Baguette / GF Pizza Dough

  6. Breakfast Sausage / Veggies & Dip


  1. Lowdown Farm - Moiese

  2. Amaltheia Organic Produce - Belgrade

  3. Kimm's Organic Produce - Manhattan

  4. Lowdown Farm - Moiese

  5. On the Rise - Bozeman / Sister's GF Bakery - Belgrade

  6. Black Dog Farm - Livingston / Plant Perks & Root Cellar Foods


Niçoise Salad with Asparagus, Potatoes, & Chive Vinaigrette


1/3 C chopped chives

1/4 C Champagne vinegar or white wine vinegar

1 small shallot, coarsely chopped - sub 1/4 C onion

1 tsp honey

1 tsp Dijon mustard

2/3 C vegetable oil

1/3 C extra-virgin olive oil


~1 lb asparagus (1 bunch), stem ends snapped off or peeled

1 1/4 lbs red potatoes, cut to ~3/4" pieces

8 oz spring greens, rinsed, dried, and roughly chopped - like spinach, arugula, butter chard, or lettuce

3-4 large radishes, trimmed, very thinly sliced

3 large hard-boiled eggs, peeled, quartered - or soft or medium-boiled, however you like them

12 oz tuna packed in oil, drained (optional) - chicken works well, too

Make the vinaigrette: Puree first 5 ingredients until mostly smooth. Gradually add vegetable oil, then olive oil. Season to taste with salt and pepper. I use an immersion blender. A regular blender or food processor will or if the blades are low enough to covered by the pureé. Can be made ahead.

Make the salad: Bring a large pot of water on the stove to boil. Fill a pan or bowl with ice water that's big enough to hold the asparagus. Once boiling, salt the water with 1-2 Tbs salt. Add asparagus and cook until it's just tender, ~3 min or more if stalks are thick. Transfer with tongs to the ice water bath. Then, add the potatoes to the boiling water and cook until tender, ~10-15 min depending on size. Drain and let cool briefly. Put the potatoes in a large bowl with 1/4 C vinaigrette; toss to coat & season to taste with salt and pepper. Add drained asparagus to the bowl with ~2 Tbs more vinaigrette and gently toss again. In a separate bowl combine the radishes and greens with enough vinaigrette to coat. Either on a large serving platter, or divided onto individual plates, make a base of the greens and radishes, then top with potatoes, asparagus, eggs, and tuna (if using).

Drizzle more vinaigrette for tuna, or to taste.


Cowboy Casserole with Sausage, Spinach & Chives

Cowboy Casserole, strata, egg bake... whatever you want to call it, this make-ahead breakfast option is great for feeding a crowd or having a go-to breakfast for the week. Feel free to change up the veggies - asparagus, mushrooms, bell peppers, kale, etc, just be sure to cook the vegetables first to reduce water content. Halve the recipe for a smaller batch, though maybe use a smaller pan and watch it closely, as it will likely cook faster. Adapted from Joe Sevier, Epicurious. Makes 12-15 servings.

Most of a baguette, torn into 1" or 1 1/2" pieces (or any bread - it's a great use for stale bread!)

1 lb breakfast sausage

Softened butter or nonstick vegetable cooking spray to grease pan

~1/2 a bunch of chives, thinly sliced

1 5-oz bag spinach, rinsed, dried, and roughly chopped

8 oz cheese, shredded (~2 cups), like sharp or medium cheddar, or any kind you like

8 eggs

1 1/2 C milk

1/2 C full-fat Greek yogurt (omit the yogurt and use another 1/2 C milk if you wish)

1 tsp dijon or whole grain mustard

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 tsp ground nutmeg

Preheat oven to 425°F. Toast bread on a rimmed baking sheet until dry, 8–10 minutes. Meanwhile, heat a large skillet over medium-high. Add sausage and cook, breaking into pieces with a spatula, until browned, about 7 minutes. Remove to a paper-towel-lined plate or bowl to drain. In the same pan, sauté the spinach until pan is mostly dry, ~5 minutes.

Butter or oil a 3-quart baking dish (a 13x9 pan). Arrange bread pieces in dish in a single layer that completely covers the bottom of the pan. Tear smaller pieces to fill in any gaps. Transfer sausage to baking dish, scattering over bread. Top that with the sautéed spinach, followed by the sliced chives, followed by the shredded cheese.

Whisk the eggs, milk, yogurt, mustard, salt, pepper, and nutmeg in a large bowl. Gently pour over casserole. Cover and chill at least 4 hours, or overnight. This helps the bread soak up the egg mixture, and makes it an easy win in the morning if it's been pre-assembled.

Uncover dish and transfer to a cold oven. Heat oven to 375°F and bake casserole until eggs are puffed and cheese is browned, ~40 minutes. Let cool several minutes. Top with sliced chives.


Additional Recipes & Suggestions


Recent Posts

See All
bottom of page