top of page

Delivery 6/7/23


  • Basil

  • Lettuce Mix

  • Hakurei Turnips

  • Mushrooms

  • Pizza Dough


  • Lowdown Farm - Moiese

  • Winter Kissed Farm - Stevensville

  • Amaltheia Organic Produce - Belgrade

  • SporeAttic - Bozeman

  • On the Rise - Bozeman / Sister's Gluten Free Bakery - Belgrade


Spring Salad w/ Citrus Vinaigrette

This citrus vinaigrette paired with fresh greens, sliced salad turnips, and a pop of fresh basil will make your tastebuds sing. Adapted from a few Edible Bozeman recipes.

For the dressing

1 orange

1 lemon

1 lime

1 1/2 Tbs honey - sub agave or maple syrup in a pinch

1 Tbs white wine vinegar - *Olivelle's Prosecco Vinegar is my favorite for dressings

Kosher salt and freshly ground black pepper

3/4 C olive oil

  • Zest the fruits into a 2-cup glass measuring cup or bowl. Cut the fruits in half and, using a reamer or fork or however you like to juice citrus, add ~2/3 C juice to the zest. I recommend doing half of each fruit and see where that gets you, so you're sure to get some of each.

  • Whisk in the honey, vinegar, a couple pinches of salt, and a few twists of black pepper. Gently heat the honey if needed to encourage mixing.

  • Slowly whisk in the olive oil to emulsify. Taste and adjust as needed. Store excess in a jar in the refrigerator for up to 2 weeks.

For the Salad

Lettuce Mix - rinsed and spun dry. Add arugula, too, if you like.

Hakurei turnips, scrubbed clean and sliced thin

1 orange, peeled and segmented, or cut however you like - sub any fruit, like strawberries

Fresh basil leaves, stacked, rolled up, and cut into thin ribbons

Citrus Vinaigrette (above)

Optional additions: sliced fennel bulb, cucumber, carrot, sunflower or pumpkin seeds, etc.

  • Compose the salad however you like. Amounts will vary depeding on how much you wish to make. Either toss with the dressing and serve immediately, or pass dressing on the side.


Turnip Greens Pesto Pizza

If the greens are not included with your turnips, substitute arugula and/or spinach for the turnip greens. Feel free to sub some basil, too, or you can add it to the pizza later. Adapted from Andrea Bemis, Dishing Up the Dirt. Makes 2 pizzas.

For the Pesto

1 bunch of turnip greens, roughly chopped - sub other greens/herbs as needed

1 garlic clove, or 1 stalk green garlic, roughly chopped

1/4 C pine nuts

1/4 C parmesan cheese, grated

2 Tbs lemon juice (optional)

1/3 C extra virgin olive oil + more to thin if necessary

salt, to taste

For the Pizza

olive oil

1 bunch of hakurei turnips, thinly sliced

4-5 oz mushrooms, torn or chopped to bite-size (optional)

cornmeal, for the pan

1 ball of pizza dough, or GF pizza crusts

1/2 C freshly grated mozzarella cheese

1/4 C freshly grated parmesan cheese

pinch of crushed red pepper flakes

fresh basil leaves, chopped once or twice if large, left whole if small

handful of fresh arugula (optional)

  • About 1 hour before you want pizza, remove the dough from the refrigerator. Remove from the bag and cut dough in half. Set aside covered with plastic wrap or a clean, damp towel. It will be much more pliable at room temperature. **The GF doughs should remain refrigerated right up until you're ready to use them, since they're already shaped.

  • In a food processor, add the greens, nuts, garlic, and cheese. Process until a paste is formed. With the motor running, slowly add the oil. Transfer to a bowl or jar and season with salt. Mix and taste. Add more salt if it tastes bland. If it would benefit from some acidity, add lemon juice.

  • Preheat oven to 475 F. Meanwhile, heat a little olive oil in a large skillet over medium heat. Add the sliced turnips and cook for ~1 min per side, working in batches if needed. Set aside and add the mushrooms to the pan, cook for a few minutes, until they start to release water (they'll look wet)

  • Gently stretch out your pizza dough. Place on a baking sheet/s dusted with cornmeal. Spread the pesto onto the dough, then layer on the turnip slices and mushrooms, both cheeses, and a sprinkle of crushed red pepper flakes. Bake until the crust is golden and cheese is bubbling, ~13-15 min.

  • Sprinkle fresh basil and a handful of arugula (if using) onto the warm pizza. Slice and serve.


Additional Recipe Suggestions


Recent Posts

See All
bottom of page