Edible Bozeman

Issue 10 Fall 2021

Baked Spiced Pears

As with most of my recipes, consider this a starting point and have fun making it your own.

Rugelach

This recipe comes from my Great-Uncle Cliff ’s notebook.

Thai Coconut Curry Mussels

My inspiration for this mussel preparation was a recent meal my wife and I had in Arizona at the Restaurant Progress, which reawakened my longtime craving for the ocean’s bivalve mollusks.

Creamy Mushroom Pappardelle

This recipe includes instructions for making both pasta and sauce, but purchased pappardelle, fettuccini, or tagliatelle will still be a fantastic dinner.

Minestrone

This minestrone includes lentils, beans, and orecchiette pasta, which together deliver a level of satisfaction that is often lacking in a vegetable soup.

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.

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.