Delivery 8/5/20

ITEMS

1. Anaheim Peppers

2. Patty Pan Squash

3. Rainbow Carrots

4. Spanish Brown Lentils

5. Frantoia Extra Virgin Olive Oil

6. White Balsamic Vinegar of Modena

PRODUCERS

1. Mill Crick Farm - Hamilton

2. Gallatin Valley Botanical - Bozeman

3. Amaltheia Organic Produce - Belgrade

4. Timeless Natural Food - Ulm

5. Olivelle - Bozeman

6. Olivelle - Bozeman

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REMINDER: No Delivery Next Week! We will resume again on 8/19/20.

Lentil Stuffed Peppers 

2-3 Anaheim peppers, cut in half, seeds removed (and ribs if you want)

2 Tbs Frantoia Olive Oil, divided, plus more as needed

Salt and pepper

1/2 C Spanish Brown Lentils, checked for pebbles and rinsed

1 1/4 C vegetable broth, chicken broth, or water (if using water, you may need more salt)

1 bay leaf

1/2 C onion, chopped

1-2 garlic cloves, pressed or minced

1/2 C tomato, chopped

1/4 cup crumbled feta or similar cheese, or more as needed

1-2 tsp White Balsamic Vinegar of Modena

2-3 Tbs chopped fresh herbs (basil, parsley, cilantro, dill or mint, or a combo)

pinch of red pepper flakes (optional)

Preheat oven to 400. Place the cut peppers on a sheet pan and drizzle with ~1 Tbs olive oil. Rub the oil all over both sides of the peppers, then arrange cut side up and sprinkle with salt and pepper. Bake 20-25 minutes, or until peppers are tender and a little blistered.

Meanwhile heat another 1 Tbs oil in a pot over medium heat. Add the onion and a pinch of salt. Cook, stirring occasionally, until they're soft and are turning golden, 7-10 min. Add garlic and tomato and cook until fragrant, about 30 seconds. Add lentils and broth/water and bring to a simmer. Cook until lentils are just tender, ~20 min, adding liquid if they dry out.

Off the heat, add crumbled feta, another small splash of oil, vinegar, chopped herbs, a pinch of salt, and pepper flakes, if using. Stir to combine and taste. Adjust seasoning as desired with more salt, pepper, or vinegar. Spoon a generous amount of filling into each roasted pepper half, garnish with some more chopped herbs.

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Italian Pasta Salad with Classic Vinaigrette

Recipe provided by Olivelle and adapted to our delivery items. Find more of their products and recipes here. Serves 4-6.

~8 oz dried pasta, any short noodle shape (penne, farfalle, etc), regular or gluten-free

1 tsp mustard

1/4 tsp each: garlic powder, onion powder, dried basil, dried oregano. If you want to use fresh ingredients instead, try about 1 tsp each, minced.

2 Tbsp White Balsamic Vinegar

2 Tbsp Frantoia Italian Extra Virgin Olive Oil

~3/4 C patty pan squash, bite-sized pieces

~1/4 C Anaheim peppers, de-seeded and diced (or see our link to make easy pickled peppers)

2 rainbow carrots, sliced into rounds or grated

4 oz salami, sliced (optional)

1/4 C Pecorino or Parmesan cheese, small dice or grated

Salt and pepper

Red pepper flakes (optional)

Bring a large pot of water to a boil. Once boiling, add 1-2 Tbs salt to the water. Add pasta and stir, cooking until tender but not mushy. If you prefer it al dente, that works, too! Drain pasta, rinse with a little cold water to keep it from sticking together, and set aside.

For the dressing, whisk together the mustard, garlic, onion, basil, oregano, red pepper flakes (if using) and vinegar in a small-medium sized bowl. While whisking, slowly drizzle in the olive oil.

Toss the meat and veggies with the cooked pasta and dressing. Enjoy this salad right away or give it a chance to marinate by making it a few hours in advance. Mix in the cheese just before serving.

Variations: Pasta salad is marvelously flexible. You can substitute just about any vegetables you like. Add in a small handful of diced fresh herbs like parsley or basil, or a few big handfuls of peppery arugula. Antipasto-type ingredients are great additions as well: artichoke hearts, kalamata olives, sun-dried tomatoes, etc.

I like to add lentils or chickpeas to pasta salad, or any salad. I sometimes make a pot of them, then cool and refrigerate to have on-hand to add to salads, wraps, or bowls at a moment's notice. You could add up to 1 C lentils to this pasta salad, and increase the dressing by 50%. You may not need all the dressing, but then you're sure to have enough. Or, you could make a "pasta-type" cold salad with lentils INSTEAD of pasta. So many options!

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Additional Recipes & Suggestions

• Balsamic vinegar with peaches is a great pairing, so this recipe from Olivelle for peach salsa is sure to be delicious!

• Easy Pickled Peppers (and carrots) - Anaheims are not as hot as jalapenos, but would still be delicious pickled like this!

• These very cheesy-looking stuffed, grilled peppers

• This Spiced Lentil Salad with Butternut Squash could be easily adapted to use carrots, or other fresh summer produce!

• Spanish lentils are often used in stew with chorizo sausage (who says it has to be cold to make stew?!)

• Speaking of soup, you could make this delicious Lentil Vegetable Soup recipe we shared a while back with Spanish Brown Lentils (or any variety that hold their shape), plus fresh carrots in the mirepoix and a drizzle of fresh olive oil on top...