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Delivery 8/23/23


  1. Musk Melon

  2. Arugula

  3. Carmen Sweet Italian Peppers

  4. Dozen Eggs

  5. Steel-cut Farro Grits /Gluten-free Oats


  1. Harlequin Produce - Arlee

  2. Gallatin Valley Botanical - Bozeman

  3. Chance Farm - Bozeman

  4. Black Dog Farm - Livingston

  5. Gruff Grains - Harlowton / Montana Gluten Free - Belgrade


Arugula & Melon Salad

Arugula's pepperiness is a nice foil for sweet melon and salty cheese. Shaved Parmesan or Pecorino Romano could work in place of chèvre or feta cheese. Add some strips of prosciutto as well, if you like.

2 Tbs fresh lemon or lime juice

1 tsp honey (optional) - a pinch of sugar is fine, too, if you need it

1 tsp Dijon mustard - spicy brown, stone ground, or honey mustard all work

1/4 tsp each salt and pepper

2 Tbs extra-virgin olive oil

5 oz arugula, washed and spun dry

3 C musk melon, chopped (~1 lb)

1 C goat cheese or feta, or any salty cheese you like

1/3 C unsalted pistachios, shelled and toasted, or any nuts or seeds you like (optional)

1/4 C fresh basil leaves, torn. Mint would work, too.

  • Combine the lemon juice, honey (if using), mustard, salt, and pepper together, then slowly whisk in the olive oil to emulsify. Taste and adjust as needed.

  • Put the arugula and cantaloupe in bowl, add the dressing, and toss to coat.

  • Either in the same bowl or on a serving platter, top with cheese, nuts, and herbs and serve.

  • If you want to make this dish ahead, make the dressing, prep the greens, melon, nuts, etc, and store separately. Toss together right before serving or the arugula will continue to wilt.


Huevos Rancheras w/ Cheesy Grits (or Oats)

Recipe adapted from NYTimes Cooking. Serves ~4.

1 C Gruff Grits, or oats

Water or broth, as much as package directs for cooking 1 C grits or oats

1 1/2 lbs ripe tomatoes, or 1 large can (28-ounce) whole or chopped tomatoes with juice

~3 sweet Italian peppers - or any combination of sweet and hot peppers: serrano, jalapeño, etc

2-3 Tbs oil, divided

2 garlic cloves, peeled and halved

1/2 a small onion, chopped

Salt and pepper, to taste

2 Tbs butter

1/2 C cheese, grated - manchego, cheddar, parmesan, chèvre...whatever you like or have on hand

4 eggs

Cilantro, chopped, for garnish (optional)

  • Preheat broiler, adjusting the oven rack to the highest or second highest rung so that your veggies will be 2-3 inches from the broiler. Line a baking sheet with foil. Toss whole peppers, and fresh tomatoes (if using canned tomatoes, skip the roasting step) in just enough oil (~1 Tbs) to coat the outside, then set on the foil and roast under broiler 4-5 min until the skin is spotted black and brown all over. Using tongs, turn veggies over and roast on other side until blackened and soft, 3-4 min more. Remove pan from the oven and wrap up the foil into a packet around the veggies to trap in the steam, which will make it easier to remove the skins. Once veggies are cool enough to handle, remove the stems, seeds, and skin of the pepper. Remove the core and skins of the tomatoes. Don't worry if you don't get every bit.

  • Transfer the roasted peppers and tomatoes (or canned tomatoes) and any accumulated juices into a blender or food processor along with the garlic and onion. Purée until mostly smooth.

  • Heat 1 Tbs oil over high heat in a large, heavy skillet or saucepan. Add the purée and cook, stirring, for ~10 min, or until sauce thickens, darkens, and doesn't run together when you run a spoon down the middle of the pan. Season to taste with salt and keep warm.

  • Cook Gruff Grits (or oats) according to package, using broth or water. When the grits are done, stir in the butter and cheese until fully incorporated. Season with salt and pepper to taste.

  • Using the remaining Tbs of oil, fry the eggs either while the grits are cooking, or as soon as they're done. I like mine with a bit of runny yolk to mix in with the sauce and grits.

  • Spoon grits into plates or bowls and make a depression in the center with the back of a spoon. Spoon some salsa ranchera into the depression and then top with an egg. Season with salt and pepper, garnish with cilantro, if desired, and serve alongside any extra ranchera sauce.

Notes: You can add any other toppings you like - avocado, black beans, sliced radishes, green onion, more cheese, etc. You can also try store-bought sauce or salsa to speed things up in a pinch.


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