Local Tulips, Mint, and Swiss Chard
Flower growers in Bozeman strive to provide a diverse array of sustainable flowers best suited for our climate.
March 31, 2022
Menu
Amy Andrews
Amy Andrews inspires people to care about where their food comes from, cook simply with the seasons, and cultivate a joyful relationship with food and body. She is a certified wine professional from the Culinary Institute of America at Napa Valley and blogs at RIPE Food & Wine.
Salad of Beets and Oranges
Beets and oranges pair beautifully both in color and flavor.
December 22, 2021
Meatballs with Three Montana Meats
You can’t go wrong having cooked meatballs on hand.
December 22, 2021
Carrot Cake Breakfast Cookies
Adapted from Kathryne Taylor’s “Carrot Cake Breakfast Cookies” in Love Real Food.
December 22, 2021
Local Here, Local There
What a sight to behold: bags of local spinach, even in the coldest months of the year.
December 20, 2021
Baked Spiced Pears
As with most of my recipes, consider this a starting point and have fun making it your own.
September 28, 2021
Winter Squash Molasses Muffins
Moist, spicy, and sweet enough, these muffins are a great way to use up that squash that seems so plentiful this time of year.
September 28, 2021
Minestrone
This minestrone includes lentils, beans, and orecchiette pasta, which together deliver a level of satisfaction that is often lacking in a vegetable soup.
September 28, 2021
Chicken Soup with Sprouted Spelt
You can make chicken broth with as little as a left over rotisserie chicken carcass and a carrot, but when you make chicken broth—a stock, really—with a whole uncooked chicken or an assortment of pieces, you have a completely different creation.
September 28, 2021
Spicy Squash Soup
Collecting colorful winter squash and cooking up a batch of soup without having to first go to the store is one of my fall pleasures.
September 28, 2021