Food Forum

Regenerative Agriculture is not a new idea. It is a rehabilitative approach to food and agriculture systems that starts with soil management and ...

BY CLAUDIA’S MESA The combination of black kabuli chickpeas, pumpkin, cacao and smoked paprika makes this hummus a favorite at the table. Use it...

BY TIMELESS NATURAL FOODS Lentils lend a a rich, nutty flavor and softness to this ever-popular snack. This recipe and many others can be found ...

BY CHEF LIZZIE PEYTONA classic for warm summer days with a fresh tomato basil salad from the garden or cool winter night with your favorite po...

BY CHEF LIZZIE PEYTON A recipe borrowed from Italian grandmothers, roasting the grapes intensifies their sweetness, complementing the pork perfe...

Foods to Sustain You and the Planet Cooking is as much a part of our genetic makeup as agriculture. We use food as a form of nourishment, cultura...

Chef Lizzie Peyton grills up these Montana Natural lamb burgers to perfection. Topped with red onion, roasted red pepper sauce, and pickles, thes...

Cut from grass-fed, grass-finished beef, the marbling in these ribeyes is “remarkable,” according to Chef Lizzie Peyton, with excellent flavor re...

Watch for tips from Chef Lizzie Peyton as she grills a medium-rare half rack of lamb. A garden-fresh dry rub of lavender, rosemary, garlic, and s...

These grass-fed beef burgers are bursting with juicy flavor and proudly boast the certified organic stamp. All this natural flavor makes the gril...

As a Montana based professional chef, Lizzie Peyton is excited to cook with products grown and raised right here in Montana. She is also excited ...