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Delivery 7/26/23


ITEMS

  1. Scallions

  2. Snow Peas

  3. Eggplant

  4. Green Cabbage

  5. Bacon / Pasta

PRODUCERS

  1. Gallatin Valley Botanical - Bozeman

  2. Rocky Mountain Produce

  3. Five Fox Farms - Moiese

  4. Towne's Harvest Garden - MSU, Bozeman

  5. Ranchland Packing - Butte / Dolina Pasta - Bozeman

 

Chinese Chicken Salad

Adapted from Peter Meehan's book, 101 Easy Asian Recipes. Makes 2 servings.


2 Tbs fresh ginger, chopped

2 Tbs rice vinegar

1 Tbs honey

1 Tbs sugar

1 1/2 tsp sesame oil

1 1/2 tsp soy sauce

1/8 tsp Chinese five-spice powder (Sichuan peppercorns, star anise, cinnamon, fennel seed, cloves)

5 C green cabbage, thinly sliced - if you want to sub in some red cabbage, or Napa, feel free

1 C snow peas, thinly sliced

1/2 C scallions, chopped

1 C cooked and shredded chicken - rotisserie, leftovers, or a simple poached chicken breast all work

1/4 C cilantro, roughly chopped - basil, mint, or a combo could work, too

1/2 C canned mandarin orange slices - sub fresh if you have to

1/4 C crispy chow mein noodles

2 Tbs toasted slivered almonds

1 T toasted sesame seeds


  • Make the dressing by combining the ginger, vinegar, honey, sugar, soy sauce, sesame oil, five spice, and a few grinds of pepper in a blender, or with an immersion blender, until smooth. Alternatively, grate the fresh ginger with a microplane to make a paste and whisk dressing by hand.

  • Toss the cabbage, peas, scallions, chicken, cilantro, and ginger dressing together in a bowl.

  • Divvy up onto plates or bowls and top with oranges, chow mein noodles, almonds, and sesame seeds.

 

Pasta alla Norma, Sorta

Adapted from Colu Henry, NYTimes Cooking. A nod to the classic Sicilian dish, but with some adjustments. Serves ~4.


Kosher salt and black pepper, to taste

10 oz dry pasta like rigatoni (Dolina linguine could work, too)

1 1/2 lbs eggplant, diced to 1/2-inch - there's no need to peel them, unless you want to. If you don't have 1 1/2 lbs of eggplant, you could sub some bell pepper or zucchini

1/4 C plus 2 Tbs extra-virgin olive oil

~3 oz bacon, cut into 1- to 1 1/2-inch pieces

~1/2 a bunch of scallions, sliced - white and light green parts only

3 garlic cloves, thinly sliced

1 Fresno or Serrano chile, seeded and thinly sliced into rings - sub red pepper flakes, or omit entirely

1 1/2 lbs cherry tomatoes

1 15-oz can diced tomatoes and their juices

4 oz ricotta salata, feta, fresh mozzarella, or cotija cheese, chopped or crumbled

1 C roughly chopped fresh herbs, such as basil and mint

Flaky salt, for serving (optional)


  • Heat the oven to 425 F. On a large baking sheet, toss the eggplant with 1/4 C olive oil and season well with salt and pepper. Spread everything evenly in one layer and roast until golden, 25-30 min, flipping halfway through to ensure even browning.

  • While the eggplant roasts, make your sauce: In a deep, 12-inch skillet, heat the remaining olive oil over medium. Add the bacon and cook, stirring occasionally, until it begins to crisp and brown in spots, 2-3 min. Remove from skillet and drain on a paper towel, leaving the grease in the pan.

  • Add the scallion whites, garlic, and chile to the pan and cook, stirring frequently, until scallion has softened and the garlic is fragrant, 1-2 min. Add the cherry tomatoes and cook until they start to burst, pressing the tomatoes gently down with the back of a spatula or wooden spoon to help them along, 5-7 min. Ideally, some will collapse and some will maintain their shape.

  • Stir in the diced tomatoes with their juices and season with salt and pepper. Let simmer while the eggplant finishes roasting, ~15 more min. If the sauce appears dry, add 1/4 C pasta water (from next step)

  • While you're making the sauce, bring a large pot of well-salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 C pasta cooking water and drain the rest

  • When the eggplant is done, add it to the tomato sauce and stir to combine. Add the pasta and toss until everything is well coated with sauce, adding more pasta water if needed. Stir in the cheese and toss again until cheese is warmed through and melty (depending on the kind of cheese)

  • Serve topped with the crispy bacon, fresh herbs, and perhaps a sprinkle of flaky salt, if using.

 

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