Montana Kitchen

October 20, 2012

The first snow of the season was falling, and there was nothing quite like staying in, preparing some local Montana fare for dinner. Earlier in the day I ventured over to Babcock & Miles, one of my favorite specialty food shops I had previously photographed, to pick up organic chops of Icelandic lamb from Willow Spring Ranch, feta goat cheese from Amaltheia Organic Dairy and some fresh herbs from their garden. To go with the lamb, we made salad and potatoes. And for breakfast the following day, a berry smoothie and fritadas were the perfect start before a day hiking.

Cheese, crackers and raspberry jam

Goat cheese, crackers and raspberry jam

Garlic

Fresh ingredients

Preparing the lamb

Salad

Smoothies at sunrise

Fritadas for breakfast

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