Blog category: Side Dish

Nuevo Tacos

Nuevo Taqueria

July 26, 2018 by asmeltz
The taco has its roots in Mexico as a folded open-faced sandwich with a variety of fillings and toppings between a corn or flour tortilla. The filling can vary from beef, chicken, pork, seafood, vegan to even insects or wherever...

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...