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Delivery 8/25/21


  1. Peaches

  2. Cherry Tomatoes

  3. Garlic

  4. New Mexico Chili Peppers

  5. Green Cabbage

  6. Polish Sausage / Oyster Mushrooms


  1. Forbidden Fruit - Paradise

  2. Towne's Harvest Garden - MSU/Bozeman

  3. Amaltheia Organic Produce - Belgrade

  4. Harlequin Produce - Arlee

  5. Amaltheia Organic Produce - Belgrade

  6. BBar Ranch - Big Timber / SporeAttic - Bozeman


Sheet-Pan Sausage with Peppers & Tomatoes

Adapted from Ali Slagle, NYTimes Cooking. Best served over rice, polenta, pasta, or with bread. Serves ~4.

1 package polish sausage - sub any savory sausage

2-3 NM chili peppers, cut into 2-inch strips. Remove pith and seeds to control the heat level.

1 lb cherry or grape tomatoes - sub thick tomato slices or wedges if needed

4 garlic cloves, peeled and thinly sliced

1-2 small onions or shallots, cut into 1/2-inch wedges

3 Tbs extra-virgin olive oil

Kosher salt and pepper

Optional: cooked rice, cauliflower rice, quinoa, couscous, pasta, polenta, or bread

Place an oven rack 6 inches from heat source and heat the broiler. Score the sausages in a few places on both sides, making sure not to cut all the way through. In a shallow baking dish or baking sheet, toss the sausages with the peppers, tomatoes, garlic, onions and olive oil. Season with salt and pepper and spread in an even layer.

Broil until the sausage is cooked through and the peppers and tomatoes are nicely charred, 10-15 min. Rotate the pan and ingredients as needed so everything gets under the broiler. If everything is charring too quickly, cover the pan with foil. Serve immediately.


Vegetarian: Use thick slices of mushrooms in place of sausage for a vegetarian version.

Grilled: Grill everything whole or on kebabs to maximize outdoor summer cooking and get some char on it.

Cabbage: Cabbage wedges would not be out of place here, either. Add or substitute as desired.


Teriyaki Cabbage Steaks

Recipe adapted from Mark Bittman. Serves 4-6.

1/2 C soy sauce

1/2 C mirin (or 1/4 C honey mixed with 1/4 C water)

1 Tbs minced or grated fresh ginger

1 tsp minced garlic

2 Tbs chopped scallions - sub minced onion

Green cabbage, any damaged outer leaves removed, cut into 2-in thick slice

2 Tbs neutral oil, like grapeseed or corn

Salt and black pepper

Lemon wedges for serving

Heat your grill to moderately high heat, keeping part of the grill cool for indirect grilling. Combine the soy sauce and mirin in a small saucepan over medium-low heat and cook until the mixture begins to bubble, 2- 3 min. Remove the pan from the heat and add the ginger, garlic, and scallions.

Brush the cabbage slices with oil and sprinkle with salt and pepper. Put the cabbage on the cool part of the grill and close the grill cover. Cook, checking and turning occasionally, until you can pierce the leaves easily with a sharp knife, 40-45 min. When the cabbage is tender, brush it liberally with the teriyaki mixture and move it to the hotter part of the grill. Cook, turning once or twice and brushing with more of the sauce, until it’s browned, 3-5 min. Drizzle the cabbage with any remaining teriyaki sauce, and serve hot or warm with lemon wedges.


Grilled Peaches with Cinnamon Sugar Butter

1 stick unsalted butter, at room temperature

1 tsp cinnamon

2 Tbs granulated sugar

Pinch of salt, to taste

4 ripe peaches, halved and pitted

Canola oil or other neutral-tasting oil

Mint leaves, for garnish (optional)

In a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined. Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of cinnamon-sugar butter and garnish with mint leaves.

Variations for Grilled Peaches: Omit the cinnamon-sugar butter, serve with a scoop of ice cream or whipped cream, cut and add to a caprese salad or panzanella salad, use in a peach salsa, or as a side with grilled pork or chicken.


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