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Delivery 8/2/23


  1. Cilantro

  2. Jalapeños

  3. Spinach

  4. Cherry Tomatoes

  5. Flathead Cherries

  6. Dozen Eggs


  1. Amaltheia Organic Produce - Belgrade

  2. Five Fox Farm - Moiese

  3. Amaltheia Organic Produce - Belgrade

  4. Chance Farm - Bozeman

  5. Ramrock Orchard - Big Fork

  6. Black Dog Farm - Livingston


Pipian Verde w/ Potatoes, Green Beans, and Zucchini

Adapted from Milk Street: Vegetables. Pipian verde is a type of green molé from the Oaxaca region of Mexico. It's similar to salsa verde, but with more texture and body. Serves 4-6.

2 oz spinach (~2 C lightly packed)

2 medium tomatillos - if you can't find fresh ones yet, canned will work

2 jalapeños, stemmed, seeded, and roughly chopped

1/2 C pumpkin seeds (pepitas), toasted, plus more for garnish

1/2 C cilantro, plus more for garnish

3 garlic cloves

1 tsp ground cumin

Salt and pepper, to taste

8 oz red or gold potatoes, cut into 1-inch pieces (peeling is optional)

8 oz green beans, trimmed and chopped in half

1 medium zucchini or summer squash, trimmed and cut into 1-inch chunks

  • In a blender or food processor, combine 1 1/2 C water, spinach, tomatillos, jalapeños, toasted pumpkin seeds, cilantro, garlic, cumin, 1/2 tsp salt, and 1/4 tsp pepper. Blend until smooth, scraping down the sides as needed.

  • Transfer sauce to a large Dutch oven and add the potatoes, green beans, and zucchini. Bring to a simmer over medium-high heat, then cover and reduce heat to just maintain a simmer. Stir occasionally until potato can be easily pierced, 10-12 min.

  • Uncover and continue cooking, stirring frequently, until the sauce has thickened and clings to the vegetables, and potatoes and fully cooked, another 5 min or so.

  • Serve warm topped with more cilantro and toasted pumpkin seeds


Green Pancakes w/ Cilantro-Lime Butter

Adapted from Yotam Ottolenghi, from his book Plenty. Great for brunch, or breakfast for dinner. Serves 3-4.

For the Lime Butter

1 stick (8 Tbs) unsalted butter, softened to room temp - or use salted butter and hold the salt*

zest of 1 lime + 1 1/2 Tbs fresh lime juice

1/4 tsp ea salt + pepper - hold the salt if using salted butter*

1 Tbs cilantro, chopped

1 small garlic clove (or 1/2 a large one), finely chopped

1/4 tsp red chile flakes, or to taste

For the Green Pancakes

5 oz spinach, washed - if you have more lying around, you can use up to 8 oz

3/4 C unbleached white flour

1 Tbs baking powder

1 whole egg + 1 egg white - keep them separate

4 Tbs unsalted butter, melted

1/2 tsp salt

1 tsp ground cumin

2/3 C milk

6 medium scallions, thinly sliced

2 jalapeños, de-seeded and thinly sliced

Oil, for frying - like olive oil (not extra virgin), safflower, vegetable or another high-heat oil

  • Put the room-temp stick of butter in a medium bowl and beat with a wooden spoon until it's soft and creamy. Mix in the lime zest, juice, cilantro, garlic, chili flakes, and salt and pepper.* Transfer butter mixture to a sheet of plastic wrap (parchment paper may work, too), and roll it into a cylinder shape, like you'd use a bamboo mat to roll sushi. Twist ends of paper/plastic to seal and refrigerate until firm. You can also simply put the butter in a dish with a lid and refrigerate.

  • In a skillet, wilt the spinach with a splash of water. Drain in a fine mesh strainer, and when cool, squeeze spinach to remove excess liquid. Chop it up and set aside.

  • In a large mixing bowl, combine the flour, baking powder, whole egg. melted butter, salt, cumin, and milk. Whisk until smooth. Mix in the sliced scallions, jalapeños, and chopped spinach.

  • In a separate bowl, whisk the egg white until it forms soft peaks, then gently fold it into the batter (this helps give the loaded pancakes extra lift, making them lighter and fluffier.)

  • Heat a bit of oil in a frying pan over medium-high. Make pancakes by scooping ~2 Tbs batter into the pan and gently flatten. You want small-ish pancakes, ~3-in in diameter. Cook until golden, ~2 min on each side. Transfer to a plate or warm oven until all are cooked. Serve topped with slices of cilantro-lime butter.


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