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Delivery 8/17/22


ITEMS

  1. Musk Melon

  2. Cherry Tomatoes

  3. Zucchini

  4. Basil

  5. Red Onion Bunch

  6. Fresh Linguine / GF Garlic Bread

PRODUCERS

  1. Harlequin Produce - Arlee

  2. Amaltheia Organic Produce - Belgrade

  3. Three Hearts Farm - Bozeman

  4. Lowdown Farm - Moiese

  5. Three Fiddles Farm - Bridger Canyon

  6. Dolina Pasta - Bozeman / Sister's Gluten Free Bakery

 

Fresh Linguine Aglio e Olio with Cherry Tomatoes

This simple garlic and oil pasta dish gets a bump from fresh tomatoes and basil. Adapted from Milk Street: Vegetables. Serves 2-4.


1 12-oz package fresh linguine - sub 8-10 oz dried long pasta noodles or your favorite GF pasta

Salt & pepper

1/4 C extra virgin olive oil

2 large or 3 medium garlic cloves, thinly sliced

1 jalapeño chili, stemmed, seeded, and chopped (optional) - sub crushed red chili flakes

1 pint cherry tomatoes, quartered, or halved if very small - sub up to 1 lb fresh tomatoes of any kind

1/2 C fresh basil

1 C Parmesan or Pecorino Romano cheese, finely grated (~2 oz)


Bring a large pot of water to a boil. Once boiling, salt it generously and add the pasta. Cook 3-4 min, or until just shy of al dente. Reserve 1 C of the pasta cooking water, then drain pasta and set aside.


In the same pot over medium-low heat, combine the oil, garlic, and chili. Cook, stirring, until garlic is light golden brown, 1-2 min. Add the tomatoes and stir to combine. Transfer half the tomato/garlic mixture to a small bowl and set aside.


Into the pot, add the cooked linguine, 1/2 C of the reserved pasta water, and 1/2 tsp each salt and pepper. Cook, tossing, 1-2 minutes. Add more pasta water as needed so the pasta is lightly sauced and glossy. Off the heat, toss in the basil and half of the grated cheese. Taste and season to your liking, then serve topped with the reserved tomatoes, and the rest of the cheese on the side.

 

Zucchini Butter Pasta

Adapted from Smitten Kitchen. Serves 2-4. If you don't want to make pasta, you can make zucchini butter to spread onto bread, dip with crackers, or make grilled cheese. Find links online for these recipes below!


1 12-oz package fresh linguine, sub 8-10 oz dried long pasta noodles or your favorite GF pasta

~1 1/2 lbs zucchini, ends trimmed, coarsely grated

6 Tbs butter

4 garlic cloves, minced

1/4 tsp red pepper flakes, or to taste

1/2 C grated parmesan, plus more to garnish

Up to 1/2 C fresh basil, cut into thin ribbons


Bring a large pot of water to a boil. Once boiling, salt it generously and add the pasta. Cook 3-4 min, or until just shy of al dente. Reserve 1 C of the pasta cooking water, then drain pasta and set aside.


In the same pan, melt butter over medium-high heat. Add the garlic and stir for 1 min, then add the zucchini, a pinch of salt, and red pepper flakes. Cook, stirring occasionally, for 12-15 min. If the zucchini begins to brown, reduce heat. Stir frequently for 2 more min, breaking it into smaller bits with the edge of your spoon or spatula, until it reaches an almost spreadable consistency. Taste for seasoning.


Pour in 1/2 C of the reserved pasta water, loosen any bits stuck to the pan, then add the pasta and cook for ~2 min. Use tongs or two forks to pull up the zucchini butter sauce into the pasta, tossing frequently. Add more pasta water as needed to loosen and coat the noodles. Toss in the parmesan and 1/2 the basil, mix well, then serve topped with more parmesan and basil.

 

Cherry Tomato & Basil Bruschetta


1 pint cherry tomatoes, halved or quartered

1/4 tsp kosher salt, plus more to taste

1/4 C red onion, finely chopped

1/4 C fresh basil, chopped or chiffonaded

1 large garlic clove, pressed or minced

Fresh bread, sliced - like GF garlic bread, or a French or Italian baguette, perhaps

4-5 Tbs extra-virgin olive oil, divided

Good balsamic vinegar, for drizzling (the thicker the better)


Preheat oven to 450 F. Mix the tomatoes, onion, garlic, and basil in a bowl with the salt. Set aside to marinate. Slice your bread into 1/2-in (or thinner) slices and lay out on a baking sheet. Brush both sides lightly with olive oil (2-3 Tbs) and bake until gently golden, 5-8 min.


Transfer toasts to a serving platter and set aside. Mix 1-2 Tbs olive oil in with the tomato mixture and adjust seasoning to taste. Using a slotted spoon, dish mixture onto toasts and drizzle lightly with balsamic vinegar. Serve immediately.

 

Additional Recipes & Suggestions

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