Celeriac (celery root)
Black Beluga Lentils
Kracklin' Kamut GF sub Chocolate Brownie Mix
Fourth Wave Farm - Hamilton
Front Street Fungi - Missoula
Root Cellar Foods - Belgrade
Fat Robin Orchard and Farm - Polson
Timeless Natural Food - Ulm
Big Sandy Organics - Big Sandy GF Gluten-Free Prairie - Manhattan
Kracklin' Kamut is a slightly addictive, salty snack or crunchy topper made from roasted
kamut grains: a more nutritious relative of your typical wheat, and a growing commodity in Montana.
A few ideas for your dried cherries besides just scarfing them: add to granola or oatmeal, sub for raisins or dried cranberries in cookies, muffins, or scones. Throw into a green salad or grain salad or slaw to add a sweet/tart bite.
Celery Root Remoulade
Celery root makes a delicious soup, is good roasted, and can be used along with or instead of potatoes in a mash, gratin, etc. Unlike potatoes, it's also good raw. This remoulade salad has a nice crunch to it, and is an easy side dish.
1 large celery root, about 1 1/2 lbs
6-8 Tbs mayonnaise - homemade is traditional, but a good store-bought mayo works fine
1-2 Tbs Dijon mustard
1-2 Tbs wine vinegar or fresh lemon juice
salt and freshly ground black pepper
chopped fresh herbs or capers (optional)
Mix the mayonnaise, mustard, lemon/wine vinegar together and season with a good pinch salt and some fresh pepper. Start with the smaller amount listed - you can always add more to suit your taste! Cut off the roots and peel the celeriac, then julienne or cut into matchsticks. Or, use the largest holes of a food processor or box peeler and grate it. Don't grate it too small or it won't stay crunchy. Toss the celeriac with the dressing, taste and adjust dressing as needed. Refrigerate for 15-30 minutes before serving for best flavor.
Lentil Vegetable Soup
This is one of my favorite soups. If you are unfamiliar with lentils, or not sure you like them, this recipe can be a game-changer. Originally it calls for French Green Lentils, so if you have those feel free to use them instead, or a bit of both. As with most recipes that I like, it's flexible! You could peel and dice the celeriac or slice the mushrooms and sauté with the other veggies for a few minutes before adding the broth. Adapted from Ina Garten's recipe in The Barefoot Contessa Cookbook. Serves 4-6 and easily doubles to feed a crowd.
1/2 pound black beluga lentils or french green lentils (1/2 a package)
1 lb Mirepoix mix (or roughly 1 1/2 C ea. diced onion, carrot, and celery)
1-2 tsp minced garlic (1-2 cloves)
2 Tbs olive oil
1 1/2 tsp kosher salt
3/4 tsp fresh ground black pepper
1 1/2 tsp minced fresh thyme leaves or 1/2 tsp dried thyme
1/2 tsp ground cumin
6 C chicken or vegetable broth
2 Tbs tomato paste
1 Tbs red wine or red wine vinegar
Freshly grated Parmesan cheese
In a stockpot on medium heat, saute the mirepoix and garlic with the olive oil, salt,
pepper, thyme, and cumin for 15-20 minutes, until the onions are translucent and vegetables are tender.
Add the broth, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer for 45 minutes to 1 hour, until the lentils are cooked through (they should still have their shape - black or green lentils don't get mushy like red or gold ones). Check the seasonings and adjust to taste.
Add the red wine or red wine vinegar, stir, and serve sprinkled with grated Parmesan and/or a drizzle of good olive oil.
Additional lentil recipes:
Black Beluga Lentils and Kale Stuffed Winter Squash- a good one if you still have your acorn squash from a few weeks ago!
We shared a grain salad this summer that could also be made with Black Beluga Lentils
Or, try local chef Claudia Galofre-Krevat's lentil salsa that she just posted for New Year's