Three bean salad has been around at least since the '70s because I can remember my mom making it...
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Summer Kale Salad
Kathryn Taylor's cookbook, Love Real Food, lives on my shelf in the kitchen. I flip through it...
Refried Beans
I always thought refried beans came from a can but then I met Viya and learned how to make them....
Farro with Roasted Carrots
Cook the farro and toss with 3 tablespoons of Citrus Vinaigrette. Add roasted carrots, dried...
Crispy Cauliflower and Shallots
I might start adding sliced shallots to all of my sheet pan vegetable roasts— what a great idea...
Green Chile Enchiladas
Enchiladas can be anything you want them to be, vegetarian or carnivore, saucy or creamy, flour or...
Polenta with Spinach and Egg
Polenta with an egg makes a warm and wonderful quick dinner. I prefer a poached egg but an...
Couscous and Kale Salad
This beautiful, autumnal salad would be perfect for Thanksgiving! Roast the squash, cook the...
Bison Bolognese Lasagna
This slow-cooked bison Bolognese makes a fantastic lasagne. As with most meat sauces, stews, and...
Authenic Italian Pesto
Pesto Genovese is made with seven sacred ingredients: basil, extra-virgin olive oil,...
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,...
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,...
Bean Salad with Tarragon Vinaigrette
There's no magic to bean salad or what some people call marinated beans: start with beans and add...
Sweet Potato Black Bean Burgers
Thanks to Kathryne Taylor of the blog Cookie + Kate, here's a delicious home-made veggie burger...
How to Cook Beans
These giant white beans are Royal Coronas from Rancho Gordo. Serve them simply with olive oil and...
Same Day Pizza Dough
When I want pizza and haven't planned ahead, I make a yeasted dough and add some of my sourdough...
Roasted Beet Salad with Honey Bourbon Dressing
The key to enjoying beets, rather than letting them roll around in your refrigerator drawer, is to...
Dal Tadka (Yellow Lentils with Spiced Ghee)
Harvest Gold Lentils from Timeless Natural Food turn into a golden-yellow purée you can enjoy as a...
Sourdough Pizza Dough
Making pizza dough at home isn't hard, but it helps to think in advance and get the dough made...
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...
Vietnamese Rice Noodle Salad
Nuoc Cham, a Vietnamese dipping sauce made with fish sauce and lime juice, makes a great dressing...
Taco Salad with Quinoa and Beans
Spicing up quinoa and adding some beans makes a great "taco meat" for taco salad. Thanks to...
One-Pot Creamy Mushroom Pasta
Here's just what you need for these snowy spring days—a warm and creamy mushroom pasta that only...
Rustic Chard Tart with Italian Egg Pastry
as published in Edible Bozeman, Spring 2020; adapted from my Rustic Chard Tart 2012 and Rustic...
Vietnamese Spring Rolls
For a refreshing dinner in hot weather, make these Vietnamese rice paper rolls. Set up all the...
Farro or Spelt Berry Salad
This salad is very satisfying on its own, but sometimes I use it to justify salami for a...
Farro with Chestnuts and Butternut Squash
Joyce Goldstein cooked with farro long before ancient grains became a thing. Hailing from the...
Crispy Lentils
Pantry items are a whole lot easier to incorporate into meals when you get them cooked. This photo...
Butternut Squash and Hominy Enchiladas
Here at RIPE, I don't do food styling, I cook dinner. So, please imagine this mound of Tillamook...
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...
Saag Paneer
This is a cheater saag paneer, quick and easy for when you need dinner on the table (and maybe...
Minestrone, The Seasonal Italian Soup
The structure of this minestrone includes lentils, beans and some orecchiette pasta. I like using...
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...
Extra-Crispy Baked Tofu
I began to like tofu when I learned how to get it hot and crispy instead of cold and squishy....
Channa Masala
Classic Indian Cooking by Julie Sahni has been helping me learn how to make simple Indian food at...
Vegetable Soup (and Turkey Meatballs)
Wilted chard and once vibrant dragon tongue beans were giving me the guilties each morning as I...
Roasted Tomatillo Salsa
Receiving a weekly farm box from Gallatin Valley Botanical has shifted my starting point for meal...
Oven Roasted Tomatoes for Pasta or Polenta
You don't need to do much to a good tomato. A pinch of flaky salt (Maldon or Jacobsen are my...
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...
Roasted Sweet Potato Salad with Chipotle Balsamic Dressing
I never dreamed I'd see the day when I would crave veggies, but Kathryne Taylor has changed my...
Black Bean Tortilla Soup
Yummy, feel-good dinner coming right up! Another great recipe from Kathryne Taylor of the whole...
How to Cook Dried Hominy
Sometimes you can find red hominy instead of the regular white (thanks Rancho Gordo!) but no...
Black Bean Slaw with Red Cabbage
Freshen up your taco night with this red cabbage and black bean slaw—a beautiful and delicious...
Cashew Butternut Squash Soup
If you're familiar with vegan desserts and alternative milks, you know the surprising creamy...
Sweet Potato and Peanut Stew with Collard Greens
Adapted from Cookie + Kate's "West African Peanut Soup", this stew is plant-based comfort food....
Pesto
Our growing season is short here in Montana, but a lot seems to happen in mid-summer. I returned...
Baked Tofu with Orange Sesame Marinade
I never thought I'd get excited about tofu for dinner, but things have changed. Three...
Sweet Potato Noodles with Stir-Fried Veggies and Tofu
Have you tried sweet potato noodles? They cook in five minutes and taste great with stir fried...
Roasted Kabocha Squash with Curried Chickpeas
Kobocha squash becomes a meal when you serve it with spiced chickpeas, rice, and a simple yogurt...
About Mushrooms
My son and I drove over to check out operations at MT Gourmet Mushrooms last Friday and learned...
Spinach Lasagna
Simple cooking relies on the best tasting, best quality ingredients. For lasagna, that means...
Black Bean Chili
What did Julia Child order when she went to Cafe Beaujolais in Mendocino CA? This chili! No...
Lentil Soup and Parmesan Croutons
I saw the original recipe for this lentil soup (and Parmesan Croutons!) in Remedy Quarterly, a...
Mushrooms & Polenta
When I first saw the photo of the New York Times "Fresh and Wild Mushroom Stew", I could...
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...
Palak Paneer (Spinach with Cheese)
This creamy spinach with cubes of paneer is a favorite of mine and it's so nice to learn how to...
Winter Greens Curry
What a way to perk up a dinner of roast chicken and a baguette! My pot of mustard greens...
Rustic Spinach Tart + Italian Egg Pastry
A slice of this Spinach Tart served with salad greens + a simple vinaigrette = elegant lunch...
Pizza Dough
Pizza at home seems like a good idea until you try to mix and rise the dough the same day you're...
Rustic Chard Tart
The savory tarts of the Mediterranean are my inspiration for this Rustic Chard Tart, a slice of...
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...
Farmer’s Market Ratatouille
Wouldn't it be great to gather some vegetables at a farmer's market and transform them into...
