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Delivery 6/14/23


ITEMS

  1. Parsley

  2. Spinach

  3. Carrots

  4. Green Onions

  5. Ricotta

  6. Eggs

PRODUCERS

  1. Gallatin Valley Botanical - Bozeman

  2. Chance Farm - Bozeman

  3. Chance Farm - Bozeman

  4. Rocky Mountain Produce - Rigby, ID

  5. Amaltheia Organic Dairy - Belgrade

  6. Black Dog Farm - Livingston

 

Curried Vegetable & Millet Cakes

1 C millet, rinsed - millet is a seed that you can find in a well-stocked bulk section

2 C water

Salt and pepper

3 Tbs vegetable oil, or your preferred oil for frying

2-3 green onions, sliced thin - white and green parts both

5 oz spinach, rinsed, spun dry, and chopped

2 carrots, shredded

2 garlic cloves, minced - sub 1-2 stalks green garlic, if you still have some

2 tsp curry powder - if you don't like/don't have curry powder, try other spices you do, like Italian herbs, harissa, za'atar, chili powder and cumin, etc

1/4 C plain yogurt or sour cream

1 large egg, lightly beaten

2 Tbs parsley or cilantro, minced


  • Combine millet, water, and 1/2 tsp salt in a large saucepan and bring to simmer over medium heat. Reduce heat to low, cover, and simmer until grains are tender and liquid is absorbed, 15-20 min. Remove from heat and let sit, covered, for at least 10 more minutes.

  • Heat 1 Tbs oil in 12-inch skillet over medium heat until shimmering. Add green onion and cook until softened, ~1 min. Stir in spinach and carrots and cook until spinach is wilted, ~2 min. Stir in garlic, curry powder, 1/2 tsp salt, and 1/4 tsp pepper and cook until fragrant, ~ 30 seconds. Transfer to the pan with the millet and wipe out skillet to use again later.

  • Add the yogurt, egg, and parsley into millet mixture until well combined. Divide into 8 equal portions, pack firmly into 3 1/2-in cakes or balls, and place on a baking tray or large plate and refrigerate until cakes are chilled through and firm, ~30 min.

  • Adjust oven rack to middle position and heat oven to 200 F, or use the "keep warm" setting. Place a wire cooling rack in a rimmed baking sheet for the finished cakes to rest on. Set aside

  • Heat 1 Tbs oil in now-empty skillet over medium heat until shimmering. Gently place 3-4 cakes in the skillet and cook 5-7 minutes per side, or until deep golden brown and crisp, flipping gently. Transfer to prepared rack and keep warm in the oven to all are cooked.

  • Serve with a cucumber raita, tzatziki, plain yogurt, or whatever sounds good to you.

 

Ricotta Polenta

Polenta is great backdrop for meats, veggies, and sauces of all kinds. I think it would be delightful with the roasted balsamic carrots below. Serves ~4.


4 C water

1 C polenta (the coarse, dry meal, NOT the tubes of prepared polenta)

1 tsp Kosher salt

2-4 Tbs ricotta goat cheese - ricotta is not essential, but I love the rich, tanginess it contributes

~2 Tbs butter or olive oil

1/2 C Parmesan cheese, grated (optional)


  • Bring the water to a boil in a large pot. Once boiling, stir in the salt and polenta. It's important to keep stir while adding the polenta so it doesn't clump.

  • Turn heat down to barely simmering, stirring constantly for a few more minutes. Once polenta is suspended in the water, you can switch to stirring occasionally to keep it from sticking to the bottom of the pot. Some recipes say it takes an hour, but I don't recall ever needing more than ~30 min for it to become tender and thick. I generally aim for a thick porridge consistency, as it will continue to thicken as it cools. You can add more water if it gets too thick. Cover to keep the hot lava splatters under control.

  • Once it's tender and nicely thickened, turn off the heat and stir in the ricotta, butter or oil, and most of the Parmesan. Taste and adjust salt/butter/cheese as needed. Serve warm with desired meat, veg, and/or sauce, and top with more grated Parm.

 

Balsamic Roasted Carrots

Adapted from Domenica Marchetti. Serves 2-4.


1 bunch carrots, cut in half crosswise, then cut lengthwise into halves or quarters

2 Tbs extra-virgin olive oil

1 Tbs honey

2 tsp aged balsamic vinegar, plus more if needed

1/2 tsp coarse sea salt, plus more if needed

Freshly ground black pepper

1-2 Tbs parsley and/or basil, chopped (optional)


  • Preheat the oven to 375°F. In a bowl large enough to hold the carrots, whisk together the olive oil, honey, balsamic vinegar, 1/2 tsp salt, and some pepper. Toss gently to combine.

  • Spread out the carrots on a baking sheet and roast for 10 min. Stir/toss and continue roasting for 10-15 more min, or until the carrots are tender and browned in spots.

  • Serve hot, sprinkled with chopped herbs, and more salt or vinegar to taste.

 

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