top of page

Recipe Exchange

Epitomized by our own Gallatin Canyon Cookbook published several years ago, and now by our newer cookbook, we continue with the tradition of great cooks in Bridger Canyon. From the Cork 'n Fork gourmet club dinners, to yummy desserts each month at Bridger Canyon Women's Club and salad luncheons, to our Wednesday dinners for the Bridger Canyon Fire Department, to our annual picnic potluck -- we have a lot of good cooks here in Bridger Canyon!

This site has some new recipes you may want to try. Won't you share some of your favorites? It's easy to add them and we'd all have them handy when we need a new recipe.

Cork 'n Fork members: Such wonderful recipes are used - please share here! We can just add them to existing categories and note which party it's from in the title. There is also an Ethnic tab, which might be good to use.

Bon Appetit!

Main Page Click

Chopped Apple Salad

Ingredients:
  • 6 apples, skin left on, core removed and cut into 1/2-inch dice

  • 2 cups baby spinach

  • 2 heads endive, thinly sliced

  • 1 1/2 cups toasted coarsely chopped walnuts

  • 1/2 pound blue cheese, crumbled

  • Pomegranate Vinaigrette (recipe below)

  • Salt and freshly ground black pepper

Directions:

Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper to taste.

Pomegranate Vinaigrette

Ingredients:
  • 1/2 cup pomegranate molasses

  • 2 tablespoons red wine vinegar

  • 1 heaping tablespoon Dijon mustard

  • 1 tablespoon honey, or more to taste

  • Salt and freshly ground black pepper

  • 1/2 cup extra virgin olive oi

Directions:

Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. Vinaigrette can be stored, covered tightly, in the refrigerator for 2 days.

From the Kitchen of: Sharon Tudor Isler
bottom of page