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Delivery 9/27/23


  1. Strawberries

  2. Chioggia Beets

  3. Romaine Lettuce

  4. Hakurei Turnips

  5. Jalapeño Cheddar Bratwurst

  6. Veg subs: Cauliflower/Broccoli Mix & Black Beluga Lentils


  1. Bear Canyon Farm - Bozeman

  2. Amaltheia Organic Produce - Belgrade

  3. Amaltheia Organic Produce - Belgrade

  4. Chance Farm - Bozeman

  5. Wickens Ranch - Winifred

  6. Veg Subs: Root Cellar Foods - Belgrade & Timeless Natural Foods - Ulm


Sheet Pan Sausage and Veggies

If cooking bratwurst on the grill isn’t your style, perhaps this recipe will be a better fit. Change up the veggies (broccoli/cauliflower mix is great roasted), try different grains/legumes/starches for a base, or whatever sounds good to you. It’s flexible. Serves ~4.

1 pkg Jalapeño Cheddar Bratwurst

1 lb Hakurei turnips, quartered or halved if very small

1 lb cherry tomatoes

4 garlic cloves, peeled and sliced

1 Shallot or small onion, cut into wedges or slices

3 Tbs extra-virgin olive oil

Kosher salt and pepper

Cooked pasta, rice, quinoa, farro, lentils, potatoes, etc to accompany (optional)

  • Preheat the oven to 425 F. Place the top rack ~6 inches from heat source, as you might need to broil at the end.

  • Score the sausages in a couple places on both sides, making sure not to cut all the way through. In a shallow baking dish, baking sheet, or oven-safe skillet, toss the sausages with the turnips, tomatoes, garlic, onion, and olive oil. Season with salt and pepper and spread in an even layer.

  • Roast until the sausage is heated through and browning, and the turnips and tomatoes are nicely charred, ~20-30 min. Rotate the pan and/or turn over sausage and veggies as needed to get nice browning on everything.

  • Cover with foil if things are browning too quickly. Alternatively, if you want more charred spots, turn the broiler on for the last 5 minutes or so, watching carefully so as not to burn.

  • Serve as is, or over your preferred pasta, grain, or potato base.

Note: Covering the sheet pan with foil first will make for quicker clean-up. You can also pre-heat the pan in the oven to get a jump start on roasting. Just toss the veggies and sausages in a bowl first, then arrange them on the hot pan.


Roasted Chioggia Beet & Strawberry Salad

Chioggia beets, aka candy cane beets, can be used like any old beet, but they’re perhaps most enjoyable in a salad where their pretty pink and white layers can stand out. Serves 3-4.

1-2 chioggia beets, or enough to end up with ~1 1/2 C of sliced beets

2 Tbs orange juice

1 Tbs olive oil

salt and pepper

3-4 C romaine lettuce, rinsed well, spun dry, and chopped to bite size

1 C strawberries, quartered

1-2 Hakurei turnips, halved and thinly sliced

2 Tbs toasted nuts - almonds, pecans, walnuts, pinenuts, or seeds (sunflower, pumpkin, etc) all work

Goat cheese, feta, or blue cheese, crumbled (optional)

  • Roast the beets. Preheat oven to 425 F. Remove the tops and tails and rinse/scrub well. Make a packet for the beets with foil, or put them in a roasting pan and cover top with foil (add some water to the pan to keep them from sticking to the bottom). Roast for about an hour, or until they’re tender when poked with a knife or skewer. Remove from the oven and let cool until you can handle them. *Most recipes will tell you to peel the beets under cool running water. You can, but you don’t need to. I find this is mostly for aesthetics, not becuase the skins are inedible. Just like carrots and potatoes, peeling is generally optional, and can be replaced by a good scrub and rinse to remove any dirt before cooking.

  • While the beets are roasting, prep your vinaigrette and other salad ingredients.

  • For the vinaigrette, combine the orange juice, olive oil, and a good pinch of salt and pepper in a medium sized bowl. Whisk to combine, then taste and adjust as needed. A dab of mustard can help the dressing emulsify, and give it a little kick. Set aside.

  • Once the beets are cool enough to handle, slice into rounds, half moons, or wedges - whatever makes sense for the size of the beet. Re-whisk the dressing in the bowl, then add the sliced beets and mix to coat. [You can make the beets ahead of time, and store them in the fridge. Just bring to room temp before using because the oil will solidify in the fridge.]

  • Compose your salad on a bed of romaine, followed by the beets and dressing, strawberries and turnips, cheese, if using, and crunchy bits (nuts, seeds, etc).


  • Add cooked lentils, farro, barley, etc to make it a heartier salad. You will want to increase the dressing if you add to the salad.

  • You could instead roast both the beets and the turnips. Hakurei turnips are great raw, roasted, or sautéed. I would probably cut the beets and turnips into similar-sized wedges or cubes and roast them together. Toss with just enough oil to coat, plus salt and pepper.


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