Oatmeal, even the thick-cut kind, cooks more quickly than you may think—a couple minutes boiling...
Ahhhh, the garden days! This is the time for tomatoes and fresh herbs, for eating dinner on the porch, and keeping the kitchen cool.
browse the recipes:
Green Goddess Dressing
Just recently I recreated my own version of Lilia Tyrrell's crudité platter (Originally published...
Three Bean Salad
Three bean salad has been around at least since the '70s because I can remember my mom making it...
Summer Bulgur Salad
No cooking, just boil water and let the bulgur wheat sit covered for 30 minutes. What a dream...
Raw Raspberry “Jam”
A no-recipe recipe for you and me from my friend Georgianna Johnson. With summer berries in full...
Spring Roll Bowls
When you want the flavor of spring rolls but don't want to deal with the rice paper rolling, make...
Black Currant Tonic
Tonics made with your homemade dark berry syrups are extra special. Make a big batch of syrup if...
Farro or Spelt Berry Salad Jars
Wheat berries like farro and spelt are a nutritious and hearty addition to salads and they’re easy...
Peanut Sauce
Enjoy this peanut sauce as a dressing for slaw and soba noodles or as a dip for VIetnamese spring...
Summer Minestrone
from the RiPE archives, July 13, 2008; photo by Christopher What's for dinner, you ask? Combine...
Peach Pie
Mistakes can happen in the kitchen, but more often than not they are opportunities for a little...
Green Tea Hugo Spritz
I don't like to follow recipes when I make cocktails, there's usually too much going on and I want...
Two Vinegar Vinaigrette for Chopped Salad
I put together this dressing after enjoying Scott Farquhar's outstanding chopped salad when we...
Italian Sausage and Broccolini with Orecchiette
You can get this spicy and satisfying Italian-inspired dinner on the table in less than half and...
Summer Kale Salad
Kathryn Taylor's cookbook, Love Real Food, lives on my shelf in the kitchen. I flip through it...
Garden Ranch Dressing
A fresh green salad with ranch dressing is a great partner for anything off the grill as well as...
Mango Salsa
My favorite mangos are the small ones that look like puffed commas and fit nicely in the palm of...
Teriyaki Sauce
Make it yourself in 10 minutes! Soy sauce, sake, and mirin (2:1:1), simmered to reduce into a...
Mason Jar Sprouts
Mason jar sprouts are clean and easy to grow, especially if you use a mesh “sprouting lid.” (I...
Garden Herb Spread
When you have parsley growing like crazy in your garden, make this nutritious and delicious (and...
Refried Beans
I always thought refried beans came from a can but then I met Viya and learned how to make them....
Salmon with Strawberry Rhubarb Salsa
When I see the red stalks at the Co-Op each spring, I buy four and can hardly wait to get home to...
Fish on the Barbie (Grilled Salmon)
My favorite way to cook fish is when my husband cooks it outside on the grill, especially salmon...
Pineapple Shrub with Bragg Apple Cider Vinegar
A shrub is a sweet-tart vinegar infusion that you can use in sparkling drinks (alcoholic and non)...
Citrus Vinaigrette
This dressing makes a big batch that you can use to dress greens anytime and use for main-dish...
Bouillabaisse
Bouillabaisse is really two soups in one: a flavorful fish stock and a soup made with that stock...
Poached Shrimp
This quick, gentle cooking method makes for tender, delicious shrimp, especially if you buy...
Fennel Apple Slaw
The perfect side for crab cakes and grilled fish but also great with a deluxe grilled cheese like...
Authenic Italian Pesto
Pesto Genovese is made with seven sacred ingredients: basil, extra-virgin olive oil,...
Les Petits Farçis (aka Stuffed Summer Vegetables)
Jeff Morgan, one of my fantastic wine instructors from the Rudd Center, calls his version of...
Green Bean Salad with Feta & Olives
I first started making this salad after meeting Laura Chenel in a cooking class way back before my...
Kamut Strawberry Shortcakes
This recipe is more of a biscuit than a shortcake, as it uses cream instead of butter and is just...
Shrimp Escabeche
Trust me, there are quite a few shrimp in there under the pickled vegetables! Serve as a wine...
Fried Rice (or Stir-Fried Vegetables with Rice)
This simple sauce of soy, sesame oil, and rice vinegar can turn almost any assortment of...
Crustless Quinoa Quiche
This quinoa quiche makes a satisfying brunch, lunch, or dinner and is a great way to use greens,...
Soba Salad with Almond Butter Dressing
Thanks to my daughter, Jane, for this great idea of combining soba noodles with shredded cabbage...
Frittata
Frittata is a wing-it, seasonal dish that can help you use up all sorts of things in your...
Farmers Market Gazpacho
Make this easy summer soup using your fresh garden tomatoes, those you buy from a nearby farmer,...
Poached Chicken Breasts
Having some cooked chicken on hand is always a good idea. And poaching is a great way to cook on a...
Tarragon Aioli
Technically aioli has garlic in it, but I like using the term for homemade mayonnaise whatever the...
French Potato Salad
I've been making this potato salad from the Silver Palate Cookbook for 36 years! It's the best,...
Niçoise Salad
Summertime means fresh green beans and in my fantasy life, big salads for dinner. Salade Nicoise...
Lemon Bars
This lemon bar recipe is similar to the one my mom made in the 70's, but with 6 or 7 lemons...
Seafood Paella
Paella is easy to make at home and should be fun and low stress to make. Think of it as a one-pot...
Simple Slaw for Taco Night
Tonight is "taco night" which means make a taco or burrito with any or all: chorizo from the Coop...
Bean Salad with Tarragon Vinaigrette
There's no magic to bean salad or what some people call marinated beans: start with beans and add...
Black Bean Salad
Where I grew up in Almaden Valley, a suburb of San Jose, California, my mom and the other ladies...
Grad Party Mojitos
Refreshing and non-alcoholic, this recipe is built to fill two 2-gallon dispensing jugs, making 36...
Sweet Lemongrass Marinade for Pork
This sweet marinade is from Charles Phan of Slanted Door fame. In his cookbook, Vietnamese Home...
How to Cook Beans
These giant white beans are Royal Coronas from Rancho Gordo. Serve them simply with olive oil and...
Pumpkin Seed Pesto
This pesto is made from pumpkin seeds, the green ones known as "pepitas" which come from hulless...
White-Cooked Chicken with Rice and Ginger-Soy Dipping Sauce
White-cooked chicken is a Cantonese recipe that gets its name from the fact that there's no soy...
Roasted Beet Salad with Honey Bourbon Dressing
The key to enjoying beets, rather than letting them roll around in your refrigerator drawer, is to...
Sheet Pan Polenta Tomato Tart
This recipe is a hybrid of my polenta appetizer squares and the polenta tomato tart I adapted from...
Polenta Tomato Tart
When it's fresh tomato season here in Montana, I'm usually satisfied with a plate of sliced...
Flank Steak Teriyaki
I grew up in Almaden Valley, the country-fringe of San Jose, back when apricot orchards were the...
Vietnamese Rice Noodle Salad
Nuoc Cham, a Vietnamese dipping sauce made with fish sauce and lime juice, makes a great dressing...
Four Dressings for Happy Salads (featuring Cashew Tamari Dressing)
Whether you grow them in your garden, support a local farm through their CSA box, or pick up...
Strawberry Rhubarb Compote
It's just about rhubarb season here in Montana, we just need a few more warm-ish weeks to ripen...
Bison Taco Salad with Avocado Ranch
Taco salad is a fresh way to enjoy a pound of ground bison or beef and an easy way to achieve...
Spinach Salad with Honey Dijon Vinaigrette
Local vegetable season is upon us here in Bozeman...rejoice! Amaltheia had bags of their baby...
Sonoma Chicken Salad
Sad fact: Whole Foods has changed their Sonoma Chicken Salad and at least what is available here...
Taco Salad with Quinoa and Beans
Spicing up quinoa and adding some beans makes a great "taco meat" for taco salad. Thanks to...
Egg Salad
A text with a friend yesterday reminded me to post some of my "just stir it together" favorites,...
Raw Kale Salad with Quinoa
This salad has been a favorite of mine since before I moved to Montana, over a dozen years ago. I...
Vietnamese Spring Rolls
For a refreshing dinner in hot weather, make these Vietnamese rice paper rolls. Set up all the...
Tofu Tacos with Spicy Almond Sauce
I never thought tofu tacos would be a good thing. But was I ever wrong! Thanks to Justin's for the...
Sweet Chia & Celery Seed Dressing
This sweet dressing is great on arugula with rotisserie chicken. Another fun way to use it is to...
Grilled White Fish with Blood Orange Salsa
What's for dinner? White fish on the grill with this blood orange salsa from the February issue of...
Flageolet Beans with Lemon Dressing
It surprises me how delicious something as simple as a bean can be. The best ones don't come from...
Summer Succotash
Make this quick sauté when you have fresh corn and summer squash. It is a fantastic partner to...
Peach and Blueberry Pie
"It snowed here this weekend, but I'm going to pretend it's still summer." Sounds good, Kristine,...
Tin Foil Shrimp Boil from The Campout Cookbook
This shrimp boil was our favorite meal of summer—and it happened on a camping trip! Thanks to...
Pearl Couscous with Seasonal Vegetables
Looking for dinner ideas that use that assortment of veggies in your CSA box? I found this to be...
Grilled Eggplant Gyros
To salt or not to salt the eggplant? That is the question. Short on time the last time I made...
Viya’s Rice (Spanish Rice)
Spanish Rice, Mexican Rice, Arroz Rojo, Red Rice, no matter what you call it, cooking rice with a...
Black Bean Tortilla Soup
Yummy, feel-good dinner coming right up! Another great recipe from Kathryne Taylor of the whole...
Black Bean Slaw with Red Cabbage
Freshen up your taco night with this red cabbage and black bean slaw—a beautiful and delicious...
Spinach Salad with Avocado and Filet Mignon
My daughter and I often turn to "steak as condiment rather than main course" when the boys want...
Pesto
Our growing season is short here in Montana, but a lot seems to happen in mid-summer. I returned...
Watermelon and Jicama Salad
Watermelon and jicama are refreshing on their own, but combined you've got a salad. And once...
Nectarine Blueberry Cobbler
I've been riffing on nectarine cobbler since Gourmet magazine published a couple versions in 1992...
Grated Carrot Salad
The next time you need to bring something to a summer BBQ, make this grated carrot salad. It's...
Fresh Tomatoes & Pasta (No Cook Tomato Sauce)
It's tomato season here in Bozeman and time for some ideas! If you haven't yet made a no-cook...
How to Cook Farro, Spelt, and other wheat berries
Farro is an ancient variety of wheat, usually sold and prepared with its whole grain intact,...
Miso Butter with Chives
I didn't think butter could be improved upon, but by adding white miso and rice vinegar you get a...
Yogurt-Marinated Chicken Skewers (aka Chicken Shawarma)
This spicy yogurt marinade takes chicken dinner to the next level. Skewer and either grill, broil,...
French Vinaigrette
This classic vinaigrette enhances your fresh garden greens and beautiful farmer's market produce...
Quick Pickled Vegetables (Sweet Version)
This is just what you need as a side for your grilled burgers and such this Memorial Day weekend....
Cashew Cream
Naturally sweet, creamy goodness made from ... cashews? Believe it. One of the best takeaways...
Citrus Cured Salmon
Thanks to Roland Passot for this recipe, the French chef at the helm of the exquisite La Folie on...
Tomato Juice and Bloody Marys
Thanks to this year's garden, we've enjoyed scrumptious meals of tomatoes and mozzarella, BLTs,...
Chicken and Seafood Paella
I got curious about paella after enjoying the party-sized lobster paellas made by Richard Poncini...
Shallot Vinaigrette
We sit on the ridge between seasons, watching the light change from the golden, yellow, bright of...
Thai Pork Lettuce Wraps
Monday night, 6pm. Everybody hungry. Thawed package of ground pork in the fridge—mostly because...
Apple-Fennel Slaw
This slaw is the perfect complement to fish and shellfish (especially crab cakes!) but is also...
Chard and Leek Soup with Grilled Bread and Poached Egg (Acquacotta by Lidia Bastianich)
This soup is a variation of Lidia Bastianich's Acquacotta, translating as "cooked water", a...
Berry Season
When you've got great berries, you don't even need the cream. This was the case last night,...
Summer Minestrone
What's for dinner? Combine some of your farmers market finds in a simple but flavorful soup and...
Farmer’s Market Ratatouille
Wouldn't it be great to gather some vegetables at a farmer's market and transform them into...
