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Delivery Wednesday 8/14

Updated: Oct 3, 2019

red raspberries in small red colander. sitting on old wood with slats.


  1. Red Raspberries

  2. Cherry Tomatoes

  3. English Cucumber

  4. Fajita Mix

  5. Dark Chocolate Brownie Mix

  6. Ground Beef Veg Sub: French Green Lentils


  1. Terra Greens Produce - Manhattan

  2. Amaltheia - Belgrade

  3. Chance Farm - Four Corners

  4. Root Cellar Foods - Belgrade

  5. Gluten-Free Prairie - Manhattan

  6. Ranch Wives Beef Co. - Three Forks Veg Sub: Timeless Natural Food - Conrad

Featured Recipes

Ground Beef Fajitas

What you'll need:

6" or 8" tortillas, flour or corn

1 package Fajita Mix veggies

1 lb ground beef, if using

1/4 C liquid (water, broth, beer, or salsa all work!)

1 lime, halved

1 Tbs vegetable or olive oil

Fajita Seasoning

1 Tbs chili powder

1 tsp ground cumin

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp salt, or more to taste

1/4 tsp ground black pepper

- Combine everything in a small bowl or tupperware. Mix well.

First, mix veggies with 1/2 the fajita seasoning, 1 Tbs oil, and a good squeeze of lime juice (up to half the lime). Let marinate while cooking the beef. Heat a large skillet over medium-high heat. Brown the beef, breaking it up as it cooks. Drain fat if needed. Add remaining fajita seasoning and liquid, stir, and cook another 3-5 minutes until liquid is mostly gone. Transfer cooked beef to a plate or bowl and cover to keep warm. If you want, squeeze a little lime juice over the top. Return pan to med-high heat, add veggies with their marinade and cook until softened, 5-7 minutes. Add beef back to the pan if it needs reheating.

For vegetarian fajitas, you can add more veggies like mushrooms and zucchini and use all the seasoning. Or, use 1 C dry lentils, cook according to package, then saute with 1 Tbs oil, 1/2 the fajita seasoning and 1/4 C liquid. Cook down for a few minutes to desired consistency.

Store-bought tortillas are best when heated. Warm them one at a time in a dry, hot cast iron pan or over a flame to get a little browning, then wrap in a clean, damp dish towel to keep warm. Alternatively, wrap a stack of tortillas in a clean, damp dish towel and microwave for 2- 3 minutes, or heat in a warm oven.

Serve fajitas with toppings of your choice:

Shredded cheddar or jack cheese, or crumbled queso fresco

Guacamole or sliced avocado

Cherry tomato salsa (see below)

Sour cream or plain yogurt

Hot sauce

Chopped cilantro

Squeeze of lime


Cherry Tomato Salsa

1 Pint Cherry Tomatoes

1/4 C red onion

1/4 C cilantro

1/2 a jalapeno or other hot pepper (remove inner ribs for less heat)

1-2 cloves garlic

2-3 tsp lime juice

1/4 tsp kosher or sea salt

pinch of black pepper

Salsa by hand: Dice tomatoes and onions, mince jalapeno and garlic, and rough chop cilantro (including stems). Combine everything in a bowl and let sit for 10-15 minutes. Taste and adjust seasoning as needed.

Salsa by food processor: With the metal blade attachment, process garlic and jalapeno until finely chopped. Add onion and cilantro and pulse ~8 times to chop. Scrape down bowl. Add tomatoes and seasoning and pulse another 8-10 times, or until desired consistency. Transfer to a bowl and stir in lime juice. Let sit for 10-15 minutes, then taste and adjust seasoning as needed.

If salsa is too watery after adding the tomatoes, strain it first in a fine mesh strainer then add lime juice. You can reserve the juices for something else, like fajitas!


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