Blog category: Side Dish

Granola Trail Snack

April 26, 2018 by asmeltz
By Chefs Manda Hudak and Michaella Irbeck This is a solid ratio recipe that allows you to customize your favorite flavors and textures for breakfast or hiking. The amounts in this recipe represent a total volume per ingredient category; for...

Pastitsio (Baked Pasta with Meat Filling and Béchamel Sauce)

March 7, 2018 by asmeltz
By Chef Shannon Hayashi, Culinary Institute of Montana at FVCC The word “pastitsio” (pa-STEE-tsee-oh) translates to "messy kitchen" in Greek. It's only a joke, but there is a hint of truth to that statement. The Greek word pastitsio derives from...
Sausage and Kale Soup

Sausage & Kale Soup

January 17, 2018 by asmeltz
By Culinary Institute of Montana students Christine Giesen and Mike Hanson A family favorite, sausage and kale soup is a great way to warm up after an active day outside in the cold. Serve this easy-to-make soup with some crusty...
Picture of Impossible Pie

Impossible Pie

January 4, 2018 by asmeltz
By FVCC Executive Sous Chef Michaella Irlbeck Growing up, I spent several hours in the kitchen on weekends helping my mom make bread or cookies for the upcoming week. One of my favorite memories of those weekends is making Impossible...

Garlic Herb Bread

December 21, 2017 by asmeltz
By: FVCC Chef Deborah Misik Ahhhh…. garlic herb bread. The aromas from lightly sautéed garlic, herbs and yeasted dough baking together make for an aromatic kitchen. You can shape this bread any way you would like, including braiding or even...