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Delivery 5/4/22


  1. Pea Shoots

  2. Baby Bok Choy

  3. Cucumber

  4. Spring Radish Bunch

  5. Dozen Eggs

  6. Papardelle Pasta / GF item of choice


  1. Amaltheia Organic Produce - Belgrade

  2. Foothill Farm - St. Ignatius

  3. Rocky Mountain Produce

  4. Five Fox Farm - Moiese

  5. Happy Eggs - Manhattan

  6. Dolina Pasta - Bozeman / Misc sources


Pasta with Radishes & Pea Shoots

Recipe adapted from Mary Duran, Fine Cooking. Serves 4.

1 bunch fresh spring radishes, roots and leaves separated: roots halved or quartered if large, leaves rinsed well and coarsely chopped

1 C pea shoots, coarsely chopped

12 oz fresh pappardelle pasta, or any dried pasta you like

1/4 C olive oil, plus more for drizzling

4 garlic cloves, thinly sliced lengthwise

1/2 tsp crushed red pepper flakes, plus more to taste

2 Tbs flat-leaf parsley, chopped

1 tsp zest + 1 Tbs juice from a fresh lemon

1/4 C pine nuts, toasted

1/4 C freshly grated pecorino romano, plus more for serving

Salt & pepper

Bring a large pot of water to a boil. Once boiling, salt it generously. [If cooking fresh pasta, it only needs ~4 minutes, so wait to add it to the water until the radishes are cooking. If cooking dried pasta, add it to the water now, before you start cooking the radishes.]

In a medium bowl, toss the cut radishes with 3/4 tsp salt and 1/4 tsp pepper. Heat the oil in a large skillet over medium until shimmering. Add the radishes and cook, stirring occasionally, until they're golden brown, ~5 minutes. [If cooking fresh pasta, add it to the boiling salted water once the radishes are in the pan.]

Reduce the heat in the skillet and add the radish leaves and stems, pea shoots, garlic, and red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and the greens are wilted, 1-2 minutes. Reserve 1/2 C pasta water and drain the rest. Add the cooked pasta and parsley to the skillet. Stir to coat, adding the reserved cooking water a little at a time to loosen the sauce to your liking. Stir in the lemon zest and juice, pine nuts, and grated cheese. Taste and adjust seasoning, then serve warm with additional grated cheese and olive oil, if you like.


Baby Bok Choy Salad

Recipe adapted from Meggan Hill. Serves 6-8.

1/4 C brown sugar

6 Tbs olive oil, divided

2 Tbs red wine vinegar

2 Tbs toasted sesame seeds (optional - or sub 1 tsp olive oil for toasted sesame oil)

1 Tbs soy sauce or GF tamari

1 package instant ramen noodles, crumbled [set aside/discard seasoning packet]

1/4 C sliced almonds

3/4 - 1 lb baby bok choy, chopped into bite-sized pieces, rinsed and spun dry

4-5 scallions, sliced

Optional additions: this is a great, simple salad that could easily accommodate sliced cucumber, radishes, and/or chopped pea shoots. Add or adjust ingredients as you see fit.

In a small bowl or jar, combine brown sugar, 1/4 C olive oil, vinegar, sesame seeds, and soy sauce. Set aside while you prep the rest of the salad. Heat remaining 2 Tbs olive oil in a large sauce pan over medium heat until shimmering. Reduce heat to low. Add ramen noodles and almonds; sauté until toasted, ~10 minutes, stirring frequently to avoid scorching. Let cool briefly. In a large bowl, combine chopped bok choy, crunchy ramen-almond mix, and any other toppings you want. Drizzle salad dressing over top just before serving and toss to coat well. If you add dressing too soon, the crunchy mix may get soggy.


Curried Radishes & Leaves

Recipe adapted from friend and customer Ben Wilkinson! Serves 2-4 as a side, and can easily be doubled. Would be delicious with rice or a flatbread like naan and another dish or two.

1 bunch fresh radishes with their greens, separated and washed, tails discarded

1/2-inch piece fresh ginger, peeled and minced

1-3 hot green chilis, sliced crosswise into thin rounds (taste for heat level before adding to dish)

2 1/2 Tbs safflower oil or other neutral oil

1/4 tsp salt

1 tsp coriander seeds - sub 1/3 ground if needed, but seeds will be more flavorful!

1/2 tsp cumin seeds - see above note

1/8 tsp ground turmeric

Cut radishes into a 1/4-inch dice. Slice leaves and stems into 1/4-inch pieces. Prep all other ingredients if you haven't already. Heat the oil over medium heat. When hot, add ginger and chilis and stir. When ginger starts to brown, add radishes, leaves, salt, and seeds/spices. Stir well, then cover and cook over medium low for 15 min. Turn up the heat and uncover to cook off any remaining liquid. Serve warm with rice or naan and other Indian-esque dishes, or double recipe for a main.


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