RIPE Blog
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A food recipe blog by Amy Andrews. She is a culinary writer for Edible Bozeman, Certified Wine Professional of the CIA, Oracle survivor (23 years), professionally trained cook/eater/wine drinker (SF, Provence, and Napa Valley), and creator of Wild Rye.
RIPE Blog
4d ago
Jeff Morgan, one of my fantastic wine instructors from the Rudd Center, calls his version of petits farçis “Zucchinius Maximus” (in the cookbook he wrote with his wife, Jodie, The Working Parents Cookbook). His humorous approach made me realize that les petits farcis is a simple, homey dish, nothing to stress out over—just stuffed vegetables—and ..read more
RIPE Blog
2w ago
You know what’s better than jam? A berry compote! I had this little spoonful leftover from when I roasted a duck the other night and instead of making a cherry sauce (because I forgot to buy cherries when I rode my bike to the Coop, and I wasn’t going back) I remembered one of my ..read more
RIPE Blog
2w ago
I first started making this salad after meeting Laura Chenel in a cooking class way back before my kids were born. It’s still a favorite of mine, especially with tender green beans from my garden and feta from Amaltheia. Edited from original post, 2009 adapted from Laura Chenel; serves 4–6 ..read more
RIPE Blog
2w ago
Peach pies are great on their own, but if you’ve got a few blueberries, toss them in too! I use my favorite pie crust, and a filling that’s a merge of Joy of Cooking and Fannie Farmer. Edited from original post, 2018. adapted from Marion Cunningham's Fannie Farmer Cookbook and The Joy of Cooking ..read more
RIPE Blog
2w ago
This recipe is more of a biscuit than a shortcake, as it uses cream instead of butter and is just subtly sweet. I’ve incorporated some Conservation Grains Old & Ancient kamut–spelt flour for enhanced flavor. Published in Edible Bozeman’s Summer 2021 issue; photo by Samantha Lord. makes 6 ..read more
RIPE Blog
2w ago
Trust me, there are quite a few shrimp in there under the pickled vegetables! Serve as a wine nibble, appetizer, or as a main dish if you have something else to go with, like a green salad and these lemon beans. For shrimp, buy frozen, preferably sustainably wild caught and still with their shell. (As ..read more
RIPE Blog
1M ago
This simple sauce of soy, sesame oil, and rice vinegar can turn almost any assortment of vegetables into a tasty stir-fry. Add cooked rice for fried rice, or serve with rice, either a fresh batch or crisped and warmed somehow. My husband had a vision of crispy rice, so oiled our waffle iron, and got ..read more
RIPE Blog
1M ago
This quinoa quiche makes a satisfying brunch, lunch, or dinner entree and is a great way to use greens, beans, and bits of cheese you may have lingering. Thank you to my friend Janice Haugen for her original, Crustless Quinoa Quiche with Greens. Infinitely variable, my favorite combinations are: Mexican (green chiles, black beans, Cheddar cheese ..read more
RIPE Blog
1M ago
Thanks to my daughter, Jane, for this great idea of combining soba noodles with shredded cabbage for a lunch or dinner bowl! For the dressing, I turned to my vintage soba noodle recipe, swapped almond butter for peanut butter (just because I have a big new jar open and I wanted to see if it ..read more
RIPE Blog
1M ago
Frittata is a wing-it, seasonal dish that can help you use up all sorts of things in your refrigerator. The one in the photo contained torn Lion’s Mane mushrooms from SporeAttic, which I sautéed in a little butter with garlic scapes, kale, a half cup-ish leftover cooked quinoa, and a little chunk of Parmesan. For ..read more