From the Feathered Pipe Kitchen

Vegetarian Sushi Rolls – From the FP Kitchen

Though sushi does take some practice to make well at home, it is well worth the time and effort because it is a beautiful and delicious dish. Sushi can be made with any number of fillings including various vegetables and fish, raw or cooked, depending upon preference and availability.

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Pizza Margherita – From the FP Kitchen

At the Feathered Pipe homemade pizza is always a big hit and typically served on a busy evening like arrival day. It is essentially a flat bread covered with various toppings, a method which many cultures and cuisines share and has been popular in the Mediterranean region for centuries.

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Mattar Saag Paneer – From the FP Kitchen

I learned to cook Indian food while working in the kitchen of the Feathered Pipe. Not surprisingly due to all of the ties to India, Indian food is served frequently, with slight variations on vegetables used and dishes made.

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Gingerbread Cookies – From the FP Kitchen

We hope that this Season of Communion finds you well and surrounded by friends and family. We as well hope you are looking to the future and the coming of this New Year as an opportunity for New Beginnings.

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Tofu Steaks with Yeast Gravy – From the FP Kitchen

Tofu Steaks has long been a lunch-time favorite served with freshly-made vegetable soups and salad greens. Tofu has gained a reputation as being a very bland-tasting food, but in reality when properly prepared, it has a wonderfully subtle flavor absorbing and accentuating the taste of the complements it is seasoned and cooked with.

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Sesame Chicken with Shitake Mushrooms & Mustard Greens – From the FP Kitchen

Mushrooms continue to be one of my favorite vegetables; both their firm yet tender texture and earthy flavor are appealing to me. Native to south Asia, shiitake mushrooms have been used in both medicine and cuisine for thousands of years.

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Succotash – From the Feathered Pipe Kitchen

Based upon similar dishes made by the Algonquian tribes, American colonists are thought to have interpreted and incorporated succotash into American cuisine during the 16th or 17th century. Many believe succotash was served during early American Thanksgiving meals…

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Kale Chips – From the Feathered Pipe Kitchen

Kale, a member of the brassica family, is a nutrient rich and delicious vegetable, which is gaining popularity in American cuisine. Kale chips are one way to enjoy kale on its own, as a snack, or in addition to soups and salads.

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Roasted Cauliflower – From the FP Kitchen

Sometimes it seems cauliflower is relegated to being overcooked and covered with thick sauces, neither of which seem to truly compliment the vegetable itself. Lightly roasting cauliflower brings out its delicious flavor while slightly maintaining its nice crunch.

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Bacon and Broccoli Quiche – From the FP Kitchen

Any number of different meat, cheese and vegetable variations may be made into a quiche, though bacon and cheese is especially classic given the popularity of quiche Lorraine. I am fond of quiches with vegetables such as broccoli, asparagus, leek, onion or mushrooms in addition to desired meats and/or cheeses.

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Sprouted Lentils – From the FP Kitchen

As a child, my parents co-owned a small sprout business based in Montana and only recently have I revisited the culinary practice of sprouting seeds. Germinating seeds into sprouts for consumption, either raw or cooked, is most commonly known as sprouting.

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Fresh Lemon Tart – From the FP Kitchen

Lemon, Citrus x limon, is the tart fruit of an evergreen, by the same name. Likely native to Asia, lemons were generally utilized for their medicinal properties as well as ornamental appeal. They are one of my favorite fruits to cook with due to its endless versatility.

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Potato Pancakes – From the FP Kitchen

Potato pancakes are a staple of many traditional European cuisines especially in Eastern and Northern Europe and are a lunchtime favorite at the Feathered Pipe Ranch. They can be eaten warm, room temperature or chilled with any number of toppings.

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Vegetarian Borscht – From the FP Kitchen

Beets were initially domesticated along the Mediterranean for their edible leaves and later for their sweet colorful roots. Though borscht may be served hot or cold, and made with a great variety of ingredients, the essential ingredient of borscht is beet.

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Baked Leeks with Wild Rice and Mushrooms – From the FP Kitchen

Because wild rice grows in colder conditions, the seed itself requires more energy to germinate resulting in high levels of protein. Wild rice makes a great addition to any number of dishes as it has a sweet nutty flavor and chewy texture, especially with leeks and mushrooms.

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Roasted Eggplant with Tomatoes and Feta – From the FP Kitchen

Roasting eggplants creates an especially rich and earthy flavor and they taste great served at any temperature. Roasted eggplants are popular at the Feathered Pipe in both Indian and Middle Eastern style dinners.

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Shaved Squash Salad – From the FP Kitchen

Zucchinis and yellow or summer squash are actually both summer squash, a term used to separate these soft immature squash from the hard mature squash we eat called winter squash. Because summer squash are picked immature, they can be easily eaten raw as they are very tender and so delicious in salads.

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Watermelon Licuado – From the FP Kitchen

A licuado, from the Spanish term for liquefied, is a fresh fruit beverage made from blended fruit, milk or water and occasionally ice. Though licuados are served throughout Latin America, they are especially popular in Mexico, where they are one of many fruit based beverages.

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Orange Sesame Carrot Salad – From the FP Kitchen

Carrots are native to Southwestern Asia, where the greatest diversity of wild carrots are still found, and have been cultivated for thousands of years to increase sweetness and reduce woody bitterness common to wild carrots.

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Peach Berry Tart – From the FP Kitchen

Peaches are such a classic summer fruit and so fitting for a summer dessert. At the Feathered Pipe, the berries of the season are added as a lovely compliment to peaches tasting delicious on the shortbread-like crust of this peach berry tart.

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German Potato Salad – From the FP Kitchen

Various potato dishes are served at the Feathered Pipe throughout the season, but potato salad is particularly favored for summer grills and picnics. German potato salad is a great alternative to the traditional American potato salad because it offers a similar style dish with different looks and flavors.

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Gazpacho – From the FP Kitchen

Gazpacho is a Spanish tomato based raw vegetable soup eaten during the warm part of the year and typically served room temperature or chilled. It is a favorite lunchtime soup at the Feathered Pipe, especially when served on warm summer days.

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Rosemary Brown Rice Fritters – From the FP Kitchen

Sweet brown rice is one of my favorite kinds of rice because it has pleasing texture, flavor and color. Sweet and slightly sticky, sweet brown rice is ideal for using in recipes that you want to hold together.

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Coleslaw with Rice Wine Vinaigrette – From the FP Kitchen

All too often coleslaws are drenched with creamy dressings, which can detract from both the flavor of the vegetables and their general appeal. Vinaigrettes make a lovely dressing for coleslaw, as cabbage and vinegar compliment each other and the colors and flavors of the vegetables are still able to shine.

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Fresh Massaman Curry – From the FP Kitchen

Thai cuisine is a popular dinner served at the Feathered Pipe. Curries are one of the staples of Thai cooking, and though prepared curry pastes are readily available, fresh curry paste is especially delicious.

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Indian Chapatis – From the FP Kitchen

The Feathered Pipe serves an Indian meal during every retreat, and chapatis are a favorite flatbread accompaniment. Flatbreads, like chapatis are important parts of the meal, as they serve as both the carbohydrate and eating utensil.

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Minted Pea Soup – From the FP Kitchen

Vegetarian soup is served for most every lunch at the Feathered Pipe because it is a good option for retreat participants. Vegetable purées make a perfect summer soup as they can easily be served at any temperature, as a meal on their own or in addition to other dishes or courses.

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Toasted Corn Salad – From the FP Kitchen

I grew up in a family with a deep love for Mexico, and for as long as I can remember I have been especially fond of Mexican and similarly influenced cuisine as their flavors, color and textures are vivid and delicious.

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Rustic Apple Pie – From the FP Kitchen

Apple pies are quintessential Americana cuisine and though delicious throughout the year, they are an especially lovely summer dessert with this Feathered Pipe rustic apple pie recipe, being particularly fresh, easy and delicious.

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Warm Red Lentil & Spinach Salad with Goat Cheese – From the FP Kitchen

Lentil salads, such as warm red lentil salad, are the perfect way to continue eating lentils during spring and summer. Warm spiced red lentils with caramelized shallots over sautéed spinach and fresh tomatoes topped with crumbled goat cheese are reminiscent of similar dishes served in Persian cuisine.

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Parmesan Orange Pecan Kale – From the FP Kitchen

Greens are a wonderful addition to most any meal, commonly served at the Feathered Pipe, and salads made of dressed dark leafy greens are a perfect side dish to summertime grilled meats and vegetables.

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Cucumber Watermelon Slaw – From the FP Kitchen

When making a Thai inspired meal, as I used to at the Feathered Pipe, I frequently make a fresh slaw to add a refreshing raw slightly pickled element side dish or relish. Because summer is just around the corner, fresh cucumber and watermelon slaw seems to be a great dish to jump start fresh fruit and vegetables dishes…

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Spring Vegetable and Rye Berry Salad – From the FP Kitchen

Whole grains mixed with vegetables and herbs make great side salads to keep on hand during the summer, as they can be eaten room temperature or cold and taste delicious with/for breakfast, lunch or dinner.

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Balsamic Roasted Vegetables – From the FP Kitchen

Because of its wide appeal, asparagus lends itself well to any number of dishes and cooking techniques, but tends to shine with minor cooking. Balsamic vinegar, fresh herbs, garlic and honey provide and deliciously neutral flavor palate for roasted vegetables…

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Pad Thai – From the FP Kitchen

Thailand is an amazing country and Thai cuisine is just as amazing and delicious. I especially love the use of fresh ingredients and the particular attention to their intrinsic colors and flavors. Pad Thai, a popular dish at the Ranch, remains one of my favorite dishes and one I make frequently at home.

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Chocolate Chip Cookies – From the FP Kitchen

It seems over the years that there is one decadence that our visitors can’t live without – our chocolate chip cookies. In fact, two of our long-time teachers, Dean Lerner and John Schumacher, actually have it written into their contract that we must serve them during their retreats. Enjoy!

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Veggie Burgers – From the FP Kitchen

Veggie burgers are a great alternative to burgers made with meat and are frequently served at both lunch and dinner at the Feathered Pipe. Veggie burgers can really be made with any number of ingredients including vegetables, eggs, beans, cheese and grains, though I prefer to make them with beans and eggs for the protein they provide.

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Sesame Rice with Tofu and Vegetables

Stir-fried vegetables and tofu over rice has been a standby meal for most of my life, both as a child and as an adult. It is quick, easy, fresh and delicious. Over the years, I have tried many different versions with roughly the same ingredients. I have come to discover the flavors meld and balance better when the rice is combined into the stir-fry, and I now prefer this method of preparation.

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Beets and Tangerines – From the FP Kitchen

Beets and citrus compliment each other and make a delicious combination for salads. I first came across the combination in the Feathered Pipe Ranch kitchen, while serving a Middle Eastern inspired meal.

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Spring Rolls with Peanut Sauce – From the FP Kitchen

My name is Teal Mittelstadt. I grew up in Montana and have always loved to cook. I worked as a cook in the kitchen of the Feathered Pipe Ranch for five years. I was a private chef in Montana and New York for two years. I recently started a food blog as a way to share my food and recipes with others.

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"It's Time...Are You Ready?" Dr. Rankin

2012 "Bring a Friend" Discount

"Baba Ghanoush" - T. Mittelstadt

"Big Sky of Montana" - T Porchon-Lynch

"Gift of Deep Connection" - C. Reider

"Abhyanga: Self Massage" - M. Fraser

"Yoga in Everyday Life" - L. Varshell

"Tending the Fire" -C. de la Huerta

"A Lasting Peace Movement" J. Weston

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