Salsa Lentejas

Recipe provided by USA Dry Pea and Lentil Council Ingredients: 1 cup cooked USA regular lentils 1 cup cooked USA red lentils 8 roma tomatoes, diced 2 cloves garlic, minced 1 teaspoon lemon juice 1 teaspoon lime juice 1 cup red onion, diced ¼ cup fresh cilantro,...

Beet Bruschetta

Recipe by Gregory Price, Manager of the Garden City Harvest’s River Road Neighborhood Farm Ingredients: 2 pound of beets, cut into cubes – the smaller you cut them the faster they will cook Medium sized red onion, finely diced – use half to whole...

Our Partners

Thanks to our Supporters and Community Partners We express our deepest thanks to The Montana Healthcare Foundation for supporting our efforts to build a healthier Montana. FoodCorps is a non-profit organization that partners with AmeriCorps to place emerging leaders...

Sneaky Bean Brownies and No-Dye Avocado Frosting

From FoodCorps Service Member Jessica Manly in Kalispell, MT Prep Time: 10 mins Cook Time: 25-30 mins Yield: 12 brownies Brownie Ingredients: 1 pound cooked black lentils or black beans 3 eggs 3 tbsp. vegetable, coconut, or olive oil 1/2 cup unsweetened cocoa powder...

Montana Lentil Hummus Recipe

shared by Kalispell Public Schools Ingredients 2 cups Garbanzo beans – drained and rinsed (reserve juice to adjust consistency later) 4 cups cooked lentils – boiled for 10 minutes till soft, local red lentils from Timeless Seeds work well ½ cup tahini...