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Delivery Wednesday 12/4

Photo by Matilda Bellman on Unsplash


  1. Chopped Kale

  2. Red and Yellow Onions

  3. Red Cabbage

  4. Blueberries (frozen)

  5. Triple Berry Ginger Kombucha*

  6. Pierogies (frozen)


  1. Root Cellar Foods - Belgrade

  2. Terra Greens Produce - Manhattan

  3. Fourth Wave Farm - Hamilton

  4. Montana Blueberries - Plains

  5. Back to the Mother - Missoula

  6. Vickie's Pierogies - Bozeman

*I wanted to try out the kombucha without inundating you with it, so I ordered the small bottles. It's definitely an acquired taste! Let me know if you like it, and I can order more next time around (or not).

Featured Recipes

Pierogies are dumplings from Eastern and Central Europe. They can be made with sweet or savory fillings, and are traditional around the holidays. The potato and cheese variety goes great with smoked sausage and/or sauerkraut. If you want to take a stab at making your own fermented sauerkraut, check out this recipe or this recipe. Otherwise, you can make a "quick kraut" with vinegar and enjoy it the same day. Sour cream or crème fraîche are another common pierogi accompaniment for both sweet and savory fillings - make your own with the heavy cream from last week if you still have it. This Quick Kraut recipe could also be good on salads, wraps, sandwiches, etc.

Quick Kraut

1 head cabbage, core removed and sliced thin

1 onion, sliced thin

2 Tbs olive oil

1 C apple cider vinegar (you could use white or white wine vinegar, but may want to add sugar)

1/2 C water

salt to taste

Heat a pot large enough to hold all the cabbage over medium heat. Add the oil and sauté the onions until translucent. Add cabbage, vinegar, water, and a big pinch of salt - probably at least 1 Tbs. Bring to a boil, then reduce heat to simmer and cover the pot. Cook for 30-40 minutes, stirring well every 10 minutes, until cabbage is softened. If you prefer a little more crunch, start tasting it sooner and stop cooking when it's to your liking. Adjust vinegar and salt to taste. Serve warm or chilled. The flavor will likely improve after some time in the fridge, but don't let that stop you from enjoying it immediately.

Variations: Add a thinly sliced apple, use apple cider instead of water, or add caraway seeds.


French Onion Soup

This is a comforting and decadent meal that comes together from humble ingredients. It's easy to make, but does take time - you'll need 40-50 minutes to caramelize the onions properly, which is important for both depth of flavor and texture. Perhaps best for a snowy Sunday evening meal if your weeknights won't allow for it. Serves 4.

1/2 C butter - you could get away with halving the butter. Or, use 1/4 C olive oil instead.

3-4 onions, sliced

2-3 garlic cloves, chopped

2 bay leaves

1/2 tsp dried thyme (or 1 1/2 tsp fresh)

Salt and pepper

1 C white wine - red works, too!

3 Tbs flour - regular or gluten-free

8 C beef broth - sub chicken or vegetable broth

Bread slices or cubes* - all kinds of bread work here, including GF bread

Grated cheese* - gruyere or swiss, ideally, but also mozzarella or jack, or a mix

*It won't be "traditional", but you can omit the bread or the cheese or both, as needed

Melt butter over low heat in a large pot. Add onion, garlic, bay leaves, thyme, and a little salt and pepper. If you used salted butter, start with just a pinch of salt. For unsalted, use a bit more. You'll season the soup again after adding the broth, so it's better to underdo than overdo the salt at this point. Cook onions on low heat, stirring occasionally, until they are very soft and caramelized, 40-50 minutes.

Add the wine and simmer, turning up the heat if need be, until the liquid has evaporated, about 5 minutes. Remove the bay leaves and sprinkle flour over the onions. Cook over med-low heat, stirring frequently, for another 5-10 minutes. Don't worry about flour sticking to the pot.

Add the broth and bring to a boil, scraping up any bits stuck to the bottom. Let it simmer for 10 minutes. Meanwhile, toast your bread slices or cubes in the oven or toaster. Taste the soup and season with salt and pepper as needed.

Ladle soup into oven-safe bowls, leaving some room. Top each bowl with bread and a handful of grated cheese. Set bowls on a baking tray in the oven and broil just a few minutes, or until cheese is bubbly and browning, then serve. Try not to burn yourself on the hot bowls!


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