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Delivery 5/13/20

Updated: May 11, 2020


  1. Arugula

  2. Lettuce Mix

  3. Carrot Sticks

  4. Blue Cheese Dip

  5. Pappardelle Pasta

  6. Italian Sausage Veg Sub: Smoked Provolone Vegan Cheeze Spread


  1. Amaltheia Organic Produce - Belgrade

  2. Terra Greens Produce - Manhattan

  3. Root Cellar Foods - Belgrade

  4. Renee's Gourmet - Bozeman

  5. Dolina Pasta - Bozeman

  6. Amaltheia Organic Pork - Belgrade Veg Sub: Plant Perks - Missoula


Arugula Pesto

This is a good way to use an abundance of flavorful spring greens... it's also a sneaky way to convince someone to eat more greens. Though good with pasta, it's equally good as a dip or spread. A fresh green salad with some cooked/cooled grains or legumes, some crunchy veggies, and some salty cheese all tossed with a nice pesto is one of my favorite dishes. This recipe is the NY Times version by Martha Rose Shulman.

  • 2 garlic cloves, cut in half, any green shoots from the center removed

  • 2 heaping Tbs walnuts

  • 4 oz arugula, washed and dried (about 2 C packed)

  • 1/2 tsp salt

  • 1/3 to 1/2 C extra virgin olive oil, as needed. Use a mild-flavored oil - anything too sharp will overpower the arugula

  • 1/3 to 1/2 C grated Parmesan, to taste

Directions for a food processor or blender: Fit processor with the steel blade, turn on, and drop in the garlic cloves. When they are finely chopped, stop the machine and scrape down the sides of the bowl. Add walnuts, turn on the machine, and process until nuts are finely ground. Scrape down the bowl again, then add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and let run while you drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. You can either then add the cheese and pulse/process until it's the consistency you want, or stir it in outside of the processor for a more rustic texture.

Directions by hand: Pesto by hand is a labor of love, and you'll need a good mortar and pestle. Grind each ingredient in the same order as above, then add oil a little bit at a time, working it in until mixture is well-blended and as smooth as you want it.


Maple Roasted Carrot Salad

This is a trusted recipe from Ina Garten, which I've adapted slightly. Serves ~4.

  • 1 package carrot sticks, or 1 lb whole carrots

  • 1/4 C olive oil, divided

  • Kosher salt and freshly ground black pepper

  • 2 Tbs real maple syrup

  • 1/2 C dried cranberries

  • 1/2 C orange juice, freshly squeezed is best

  • 2 Tbs sherry wine vinegar (sub rice wine vinegar or champagne vinegar)

  • 2 small garlic cloves or 1 large, grated on a microplane or finely minced

  • 5 oz arugula, rinsed and dried

  • 3-4 ounces goat cheese or other soft cheese, crumbled (shaved parmesan works, too)

  • 1/2 cup roasted, salted Marcona almonds (sub regular roasted almonds or pecans)

Preheat the oven to 425 degrees.

If using whole carrots, cut into slices that are about 1 in wide and 2 in long. If using the pre-cut carrot sticks, simply chop any long sticks in half. Toss carrots in a medium bowl with 2 Tbs olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Toss well and transfer to a sheet pan. Roast for 20 minutes, tossing once, until the carrots are tender. Remove from oven, add the maple syrup, toss, and roast for 10 to 15 more minutes, until the edges are caramelized. Watch them carefully so they don't burn. Toss with a metal spatula and set aside for 10 minutes.

Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.

While carrots and cranberries are setting aside, combine the vinegar, garlic, and a scant 1/2 tsp salt In a small bowl or jar. Whisk in 2 Tbs of olive oil. Put the arugula in a large serving bowl then add the carrots, cranberries with the juice, cheese, almonds, and the vinaigrette. Toss with 2 large spoons until just mixed and serve, sprinkling with more salt and fresh ground pepper to taste.


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