Recipes | Edible Bozeman

Spring Season Salad Jars

Mason jar salads are a beautiful way to keep fresh and healthy options at the ready.

Crudité Platter with Green Goddess Dip

I think you’ll agree that this beautiful assortment of color is more than your average vegetable platter.

Rhubarb-Ginger Compote

Field-grown rhubarb can be found in Bozeman. Grocery store ginger can be planted in the spring and harvested in the fall.

This snack cake combines coast-to-coast double chocolate cake influences from two stellar bakeries—Miett e in San Francisco and Baked in New York City—and the sour cream ganache frosting comes from Joy of Cooking.

Mason Jar Sprouts

In the middle of winter, it’s nice to have a little something green growing in your kitchen.

Polenta (The Easy Way)

If you don’t have time to nixtamalize corn, pick up a bag of dry polenta like Bob’s Red Mill Grits/Polenta (please don’t ever use the tubes) and boil some water.

Salmon Rillettes

This spread is as happy with toasted baguette slices at cocktail hour as it is spread on toasted rye at lunch.

Bone Broth

We’ve all heard about the benefits of bone broth with its condensed vitamins, minerals, and amino acids (collagen). But what makes a broth different from a stock?