Issue 15 Winter 2023

Wondering what to do with leftover baked sweet potatoes?

This sweet potato breakfast bowl is my go-to for a grain-free, super nourishing, fiber-filled delicious warm midwinter breakfast.

This is a simple, versatile way to prepare any high-quality pork roast, especially if it is bone-in.

There’s something so comforting about warm stew on a cold winter day.

The Campfire Bōōz is a prime example of a classic Ale Works cocktail that is deeply Montanan.

This modern take on a turnip soup is an accessible foray into the world of homemade molecular gastronomy.

This warm salad of Brussels sprouts, golden beets, bacon, and crumbled feta in a maple Dijon vinaigrette is the perfect side dish for locally sourced eggs, beef, lamb, pork, or trout.

I can’t think of an easier or more comforting side dish for any meal of the day than a traditional Irish farl

Did you know that a shepherd’s pie made with beef is actually called “cottage pie?” And that traditional shepherd’s pie is made with lamb?

Inspired by the Italian tradition of honoring the ingredient.