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Delivery 8/9/23


  • Sweet Corn

  • Tomatillos

  • English Cucumber

  • Romanesco Cauliflower

  • Smoked Chèvre

  • Ciabatta Bread / GF choice


  • Lowdown Farm - Moiese Valley

  • Lowdown Farm - Moiese Valley

  • Amaltheia Organic Produce - Belgrade

  • Amaltheia Organic Produce - Belgrade

  • Amaltheia Organic Dairy - Belgrade

  • On the Rise - Bozeman / Miscellaneous


Corn & Cucumber Salad

Adapted from America's Test Kitchen. Serves 4-6 as a side.

7 Tbs extra-virgin olive oil, divided

4 ears of corn, kernels cut from cobs

Salt and pepper

5 Tbs lime juice

1/4 C sour cream or plain greek yogurt

1/4 of a red onion, sliced thin

1 jalapeño pepper, stemmed, halved, seeded, and sliced thin

1 English cucumber, halved lengthwise and sliced thin

3 oz smoked chèvre - sub feta, queso fresco, or plain chèvre

1/4 C fresh basil leaves, torn - sub cilantro

  • Heat 1 Tbs oil in 12-inch skillet over medium-high heat until shimmering. Add corn and 1/4 tsp salt and cook, stirring occasionally, until tender and spotty brown, 7-9 min; transfer to large bowl. Refrigerate corn until completely cool, 30-45 min.

  • Meanwhile, whisk lime juice, remaining 6 Tbs oil, 3/4 tsp salt, and 1/2 tsp pepper together in a medium-sized bowl. Transfer 1/4 C lime vinaigrette to a smaller bowl and whisk in sour cream; set aside. Add onion and jalapeño to the large bowl with the remaining lime vinaigrette and toss to coat; let sit while corn is cooling, at least 15 min.

  • Once corn is chilled, add it and the sliced cucumber to the onion-jalapeño-vinaigrette mixture and toss to coat. Season with salt and pepper to taste. Sprinkle with dollops or crumbles of smoked chèvre and fresh herbs.

  • Serve drizzled with the sour cream mixture.


Cauliflower & Corn Tacos w/ Fresh Tomatillo Salsa

Adapted from Martha Rose Shulman, NYTimes Cooking. Serves 4-6.

3-4 jalapeño peppers, stemmed, halved, & seeded (leave some seeds for more heat, if desired)

~1/2 C cilantro, chopped and divided, plus more for topping, if desired

~3/4 lb tomatillos (or as many as you have), husked and rinsed

1 small-ish white onion, chopped and divided

1/4 C water, plus more as needed

4 Tbs extra-virgin olive oil, divided

Salt and pepper, to taste

~3/4 lb cauliflower (maybe 1/2 a head, depending on size)

4 ears corn, kernels cut from cobs

8-12 corn or small flour tortillas, warmed*

Smoked chèvre, for topping - sub feta or queso fresco

  • Make the Salsa: In a saucepan, cover the tomatillos with water and bring to a boil. Reduce heat to simmer for 8-10 min, until softened and olive green, flipping them over halfway through. Transfer tomatillos to a blender and add 2-3 jalapeños, 1/4 C chopped onion, 1/4 C chopped cilantro, and 1/4 C water. Blend to a coarse puree. Transfer to a bowl, add 1/2 tsp salt, and thin out with more water, if needed. Let sit for at least 30 min to allow the flavors to develop. Before serving, taste again and adjust seasoning as needed.

  • Quarter and core the cauliflower. Cut as many quarters as you need into 1/2-in thick slices, then chop slices crosswise to get jagged pieces that are roughly the same size, and not too big for tacos.

  • Finely chop remaining jalapeño(s).

  • Heat 2 Tbs olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper. Keep heat brisk and frequently turn the cauliflower, letting it brown as it cooks. Adjust heat to prevent scorching. Stir and flip cauliflower until it's tender when pierced with a fork, 8-12 min depending on size of pieces. Transfer out of the pan and set aside.

  • Wipe out the skillet of any cauliflower bits so they don't burn. Return pan to medium heat and add remaining olive oil. Add remaining onion and cook, stirring often, until tender, ~5 min.

  • Add the corn kernels, chopped jalapeño, and a generous pinch of salt. Continue to cook for 4-5 min, stirring often, until corn is tender. Stir in cauliflower and remaining cilantro, along with ~1/4 C of the salsa (more to taste). Once everything is heated through, remove from heat and taste. Adjust seasoning as needed.

  • Fill warm tortillas with the veggies and a few dollops of smoked chèvre. Top with more salsa and cilantro, as desired.

*Note: The cauliflower taco filling could also become veggie sandwich filling, either closed or open-face on sliced ciabatta, smeared with smoked chèvre, or under a layer of melted jack cheese.


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