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Delivery 9/6/23


ITEMS

  • Watermelon

  • Cucumber

  • Sweet Corn

  • Lacinato Kale

  • Chicken thighs / Butter or Brie

PRODUCERS

  • Harlequin Produce - Arlee

  • Three Hearts Farm - Bozeman

  • Three Hearts Farm - Bozeman

  • Amaltheia Organic Produce - Belgrade

  • Black Dog Farm - Livingston / Lifeline Organic Dairy - Victor

 

Seasonal Whole Grain Salad w/ Tomato Vinaigrette

From Martha Rose Shulman. Serves 4-6. If you have leftover cooked grains, this is a great way to use them. If you don’t, just be sure to give yourself time to cook and cool them before making the salad.


1/2 lb fresh, ripe tomatoes

1 garlic clove, finely chopped or grated

Salt and pepper to taste

2 Tbs sherry vinegar or red wine vinegar

2 Tbs extra virgin olive oil

4 C cooked whole grain, like farro, quinoa, brown rice, bulgur, etc.

1-2 ears of corn

1 cucumber, seeded and diced

1-2 leaves of kale, center rib removed, then sliced crosswise into thin ribbons

1/4 C fresh herbs like dill, parsley, basil, tarragon, or a combination


  • Cook and cool the grains, if necessary.

  • Steam the corn for ~4 min - you can cut the kernels from the cob before or after steaming. Let cool.

  • Cut the tomatoes in half along the equator, then grate the cut side on the large holes of a box grater into a wide bowl. Stir in the garlic, salt, pepper, vinegar, and olive oil.

  • Combine all the ingredients together, toss and taste for seasoning, then serve.

Notes:

  1. Medium to large tomatoes will be easier to use in this recipe, but any kind will work.

  2. You could also grill or roast the corn (or use leftover cooked corn, if you have it) , or pan fry the kernels. Whatever works best for you, as long as they get a little time to soften up.

  3. Feel free to add or subtract items as needed.

  4. I think this would be lovely with some grilled chicken on the side!

 

Sheet Pan Chicken Thighs with Spicy Corn

Recipe adapted from Melissa Clark, NYTimes Cooking. Serves 2. Make this for dinner, then cool off with some fresh watermelon for dessert. Line the sheet pan with foil for easy clean-up.


2 chicken thighs

1 tsp salt, plus more as needed

1 Tbs mayonnaise

2 Tbs basil, finely chopped, plus more for garnish

1 garlic cloves, finely grated or minced

3 Tbs pickled jalapeños, chopped, plus brine from the jar

2 C fresh corn kernels, from ~2 ears of corn

1 1/2 Tbs olive oil, plus more for drizzling

2-3 scallions, thinly sliced

1 small jalapeño, sliced into rings

1/2 a lime


  • Season the chicken all over with a ~1/2 tsp of salt. In a bowl or container that will fit the chicken thighs, stir together the mayonnaise, basil, garlic and 1 Tbs pickled jalapeño brine. Add the chicken to the marinade. Cover and refrigerate for at least 30 min, up to 6 hours.

  • Heat oven to 425F. In a bowl, toss together corn, pickled jalapeños, olive oil, remaining 1/2 tsp salt, and half of the scallions (save remaining scallions for serving).

  • Arrange the chicken on a sheet pan (a cast iron or other oven-safe skillet works, too) with space between them. Roast for 25 min. Spoon the corn mixture onto the empty parts of the baking sheet around the chicken. Drizzle chicken and corn with oil. Continue to roast until the chicken is cooked through to 165 F, ~10-15 min longer. Stir the corn once during cooking.

  • If the corn and chicken has not already browned nicely spots, turn the broiler on high and broil the chicken and corn until golden brown in spots, 2-4 min (watch carefully so it doesn’t burn, though a little blistering is ok).

  • Garnish chicken and corn with basil, remaining scallions, and fresh jalapeño rings. Sprinkle with more pickled jalapeño brine and squeeze with lime juice. Serve hot or at room temperature.

Notes:

  1. The chicken we’re getting is bone in and skin on. You can remove both before cooking if you want to, but I’d suggest leaving them for simplicity. The cooking time in the recipe is for bone-in thighs. If you remove it, reduce the initial bake time by 8-10 min. Either way, be sure the chicken reaches an internal temp of 165 F. Some people love crispy chicken skin, some don’t: Remove it before cooking; Cook with it, then remove it; Cook with it, crisp it up under the broiler and eat it... it’s entirely up to you.

  2. Sub sweet bell pepper for the fresh jalapeño to tone down the heat a notch.

 

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