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Delivery 6/23/21


  1. Napa Cabbage

  2. Mixed Baby Romaine Lettuce

  3. Mushrooms - Oyster or Woodland Medley

  4. Spanish Brown Lentils

  5. MT Jack Cheese

  6. Tortillas


  1. Amaltheia Organic Produce - Belgrade

  2. Terra Greens Produce - Manhattan

  3. Mother Fungi - Missoula

  4. Timeless Natural Food - Ulm

  5. Lifeline Farm - Victor

  6. Trevino's Tortillas - Billings


Tostadas, Burritos, Tacos...oh my!

Our recipes today are an assortment of ideas for this week's ingredients that could come together into one meal, or can be cherry-picked as you like.

Cabbage & Carrot Slaw

1/2 a head napa cabbage, cored and sliced thin (~6 cups)

1 carrot, shredded

1 jalapeño, stemmed, seeded, and sliced thin

1/2 C lime juice (~2 limes)

1/4 C chopped fresh cilantro or parsley

Combine cabbage, carrot, jalapeño, lime juice, herbs, and 1/2 tsp salt in large bowl. Cover and refrigerate until ready to use.


Marinated Mushrooms

1 4-oz package oyster or woodland medley mushrooms (bulk up the recipe with added portobellos or creminis)

2 Tbs olive oil

2 Tbs lime juice (~1 lime)

1/4 C + 2 Tbs cilantro, chopped and divided

1 tsp garlic cloves or scapes, minced (1-2 cloves)

1/2 tsp ground chile powder

1/2 tp coarse kosher salt

1/4 tsp ground cumin

pinch dried oregano (~1/8 tsp)

1 bell pepper, sliced

  1. Slice the mushrooms and put in a bowl with the olive oil, lime juice, cilantro, garlic, chile powder, salt, cumin, and oregano. Toss to combine.

  2. Heat a skillet over medium-high heat. Add the marinated mushrooms and cook for 4-5 min, stirring occasionally. Add the bell peppers. Cook for 4-6 min, stirring occasionally, until peppers are soft-crisp. Use as a taco or burrito filling or tostada topping.


Refried Lentils

Refried beans don't have to come from a can, and they don't even have to be beans! Lentils are an excellent protein-and-fiber-packed option. Recipe from Georgina Hayden via Jamie Oliver. Serves ~4.

1 yellow or white onion

2 cloves of garlic or 2 garlic scapes

1 jalapeño, optional

1/2 tsp whole coriander seeds (sub 1/4 tsp ground), optional

1/2 tsp whole cumin seeds (sub 1/4 tsp ground), optional

1 lb Spanish Brown Lentils (1 package)

~ 2 tsp salt

3 C water, plus more if needed

~1/4 C oil, divided. Corn or vegetable oil are traditional, but use whatever you prefer to cook with

  1. Peel and finely chop the onions and garlic, and finely chop the jalapeño, removing the pith and seeds for less heat.

  2. In a mortar and pestle or spice grinder, crush the whole spices to a coarse grind, if using.

  3. Place a large saucepan over medium heat and add ~2 Tbs oil. Add the onion, garlic, and jalapeño and sauté for 5-7 minutes, or until softened but not browned. Stir in crushed or ground spices, if using, fry for ~30 seconds, then add the lentils and stir well.

  4. Add 3 C water and bring to a boil. Season with 1-2 tsp salt, reduce the heat, cover and simmer for ~40 minutes, until the lentils are soft throughout and the outsides are beginning to break down, adding water if needed to keep lentils just covered. If they're soupy once they're done cooking, boil off some water or drain the excess.

  5. Mash lentils with a potato masher until you have a rough purée (or use an immersion blender).

  6. In a sauté pan or skillet, heat another 2 Tbs oil. Add mashed lentils and fry for 10-15 minutes, stirring occasionally. You can either fry them until they start to get crispy, or take them off the heat sooner for a softer refried texture. Taste for seasoning and adjust as needed - they should be savory and yummy - add more salt if they're not. Use as a side or filling for tacos, burritos, or tostadas, or as a dip!


Quick Homemade Tostada Shells

Tostadas are an easy adaptation to taco night. Although they're a tad easier to make with smaller, 6" corn or flour tortillas, you can certainly try them out with the larger 8" flour tortillas, too! All you need are tortillas, oil, salt, an oven and a baking sheet.

Preheat oven to 400 F. Spray or brush oil on both sides of the tortillas to lightly coat. Place in a single layer on a baking sheet season lightly with salt. Be sure they're not overlapping at all. Bake for ~5 minutes, then flip them and bake for another 5-10 until they're crispy like a chip. Spread the top with your preferred taco toppings and dig in! [Once fully cooled, tostada shells will keep for a few days in an airtight container on the counter at room temp. - they'll turn soggy in the fridge.]


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