Recipes Generators, Kalispell, MT (2026)

05/26/2026

🌾🌰 Crisp Sourdough Discard Vanilla Hazelnut Biscotti🌾 🍫

🍴 Ingredients:
🌾 2 cups all-purpose flour
🥄 1 tsp baking powder
🧂 1/2 tsp salt
🧈 1/2 cup unsalted butter, softened
🍚 3/4 cup granulated sugar
🥚 2 large eggs
🍞 1/2 cup sourdough discard
🥣 1 tsp vanilla extract
🥣 1/2 tsp almond extract
🌰 3/4 cup toasted hazelnuts, roughly chopped
🍫 1 cup dark chocolate chips, melted (for dipping)

📋 Directions:
1️⃣ Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
2️⃣ In a medium bowl, gently whisk together the all-purpose flour, baking powder, and salt.
3️⃣ In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy, then beat in the eggs, sourdough discard, vanilla extract, and almond extract until smooth.
4️⃣ Gradually stir the dry ingredients into the wet dough, then fold in the toasted hazelnuts. Form the dough into a 12x4-inch log on the prepared baking sheet.
5️⃣ Bake for 25 minutes until lightly golden. Remove and let cool for 15 minutes, slice diagonally into 1-inch thick pieces, place cut-side down, and bake for another 15 minutes until perfectly crisp. Once completely cool, dip half of each biscotti into melted dark chocolate!

Prep Time: 20 mins | Cooking Time: 40 mins | Total Time: 1 hr | Kcal: 180 | Servings: 14

05/25/2026

🥒🌾Easy Moist Sourdough Discard Chocolate Chip Zucchini Loaf🥒🍫

🍴 Ingredients:
🌾 2 cups all-purpose flour
🥄 1 teaspoon baking soda
🥄 1 teaspoon baking powder
🧂 1/2 teaspoon salt
🤎 1 teaspoon ground cinnamon
🍯 3/4 cup brown sugar
🍚 1/4 cup granulated sugar
🥚 2 large eggs
🍞 1 cup sourdough discard
🛢️ 1/2 cup vegetable oil
🥣 2 teaspoons vanilla extract
🥒 1 1/2 cups grated zucchini
🍫 1 cup chocolate chips

📋 Directions:
1️⃣ Preheat your oven to 350°F (175°C) and generously grease a 9x5-inch loaf pan.
2️⃣ In a medium bowl, gently whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
3️⃣ In a large separate bowl, whisk the brown sugar, granulated sugar, eggs, sourdough discard, vegetable oil, and vanilla extract until completely smooth and combined.
4️⃣ Gently fold the dry ingredients into the wet mixture until just combined, then fold in the grated zucchini and the chocolate chips.
5️⃣ Pour the batter into the prepared loaf pan, smooth the top, and bake for 55-60 minutes until a toothpick inserted in the center comes out clean.

Prep Time: 15 mins | Cooking Time: 55 mins | Total Time: 1 hr 10 mins | Kcal: 320 | Servings: 10

05/24/2026

🌾🍄Flaky Sourdough Discard Spinach, Mushroom & Feta Egg Pastries🌾🥬

🍴 Ingredients:
🌾 1 1/2 cups all-purpose flour
🧈 1/2 cup cold unsalted butter, cubed
🍞 1/2 cup cold sourdough discard
🧂 1/2 tsp salt
🥚 6 large eggs (5 for filling, 1 for egg wash)
🛢️ 1 tbsp olive oil
🧅 1/2 cup yellow onion, diced
🍄 1 cup mushrooms, chopped
🥬 2 cups fresh spinach, chopped
🧀 1/2 cup feta cheese, crumbled
🌶️ 1/4 tsp black pepper

📋 Directions:
1️⃣ In a food processor, pulse the all-purpose flour, salt, and cold butter until the mixture resembles coarse crumbs, then add the sourdough discard and pulse just until a dough forms. Wrap tightly and chill for 1 hour.
2️⃣ Heat the olive oil in a large skillet over medium heat, sautéing the diced onion and chopped mushrooms until golden and softened, then add the fresh spinach and cook until wilted.
3️⃣ Whisk 5 eggs with the black pepper, pour into the skillet with the vegetables, and softly scramble. Remove from heat and gently fold in the crumbled feta cheese.
4️⃣ Roll the chilled sourdough pastry dough into a large rectangle on a lightly floured surface, cut into 4 equal smaller rectangles, and spoon the scrambled egg mixture onto one half of each piece.
5️⃣ Fold the dough over the filling to create a pocket, crimp the edges firmly with a fork to seal, brush the tops with beaten egg wash, and bake at 400°F (200°C) for 20-25 minutes until golden brown and beautifully flaky.

Prep Time: 25 mins | Cooking Time: 25 mins | Total Time: 1 hr 50 mins | Kcal: 380 | Servings: 4

05/24/2026

🥩🍅Cozy One-Pot Keto Unstuffed Pepper & Zucchini Soup🍅🫑

🍴 Ingredients:
🛢️ 1 tbsp olive oil
🧅 1 yellow onion, diced
🧄 3 cloves garlic, minced
🥩 1 lb ground beef
🫑 2 bell peppers, chopped
🥒 1 medium zucchini, diced
🍅 1 can (15 oz) crushed tomatoes
🥫 1 can (14 oz) beef broth
🥛 1/4 cup heavy cream
🌿 1 tsp dried oregano
🧂 1 tsp salt
🌶️ 1/2 tsp black pepper
🥦 2 cups cauliflower rice

📋 Directions:
1️⃣ Heat the olive oil in a large Dutch oven over medium-high heat, then brown the ground beef along with the diced onion and minced garlic until fully cooked.
2️⃣ Add the chopped bell peppers and diced zucchini to the pot, sautéing for about 5 minutes until the vegetables begin to soften.
3️⃣ Pour in the crushed tomatoes, beef broth, dried oregano, salt, and black pepper, bringing the soup to a gentle simmer.
4️⃣ Stir in the cauliflower rice and let the mixture simmer uncovered for 10-15 minutes until the cauliflower and peppers are perfectly tender.
5️⃣ Remove from heat and stir in the heavy cream for a rich, thick tomato broth, serving immediately in your favorite cozy bowls.

Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins | Kcal: 340 | Servings: 6

05/23/2026

🥬🧄Creamy Vegan Spring Vegetable Soup with Toasted Sourdough🥬🍞

🍴 Ingredients:
🛢️ 1 tbsp olive oil
🧅 1 yellow onion, chopped
🧄 3 cloves garlic, minced
🥬 1 cup celery, chopped
🥒 1 zucchini, diced
🥔 1 large Yukon gold potato, diced
🥦 4 cups vegetable broth
🥥 1 can (13.5 oz) full-fat coconut milk
🌿 1 tsp dried thyme
🧂 1 tsp salt
🌶️ 1/2 tsp black pepper
🥬 3 cups fresh kale, chopped
🍞 4 slices crusty sourdough bread (for dipping)

📋 Directions:
1️⃣ In a large pot or Dutch oven, heat the olive oil over medium heat and sauté the chopped onion, minced garlic, and celery until softened.
2️⃣ Add the diced zucchini, chopped potato, dried thyme, salt, and black pepper, stirring to gently coat the vegetables in the aromatics.
3️⃣ Pour in the vegetable broth and bring the soup to a gentle boil, then reduce heat, cover, and simmer for 15 minutes or until the potatoes are completely tender.
4️⃣ Stir in the rich coconut milk and chopped kale, letting the mixture simmer uncovered for another 5 minutes until the kale is wilted and the soup is beautifully creamy.
5️⃣ Ladle the hot soup into deep bowls and serve immediately with thick, toasted slices of crusty sourdough bread for dipping.

Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins | Kcal: 280 | Servings: 4

05/22/2026

🍅🥬Ultimate 20-Min Vegan Mega Italian Salad🥬🍞

🍴 Ingredients:
🥬 2 large heads Romaine lettuce, chopped
🍅 1 cup cherry tomatoes, halved
🫒 1/2 cup Kalamata olives, pitted
🌶️ 1/2 cup pepperoncini peppers, sliced
🧅 1/4 cup red onion, thinly sliced
🍞 1 cup oversized vegan croutons
🧀 1/4 cup vegan Parmesan cheese, grated
🧄 1 clove garlic, minced
🌿 1 tbsp dried Italian seasoning
🛢️ 1/4 cup extra virgin olive oil
🍷 2 tbsp vinegar
🥣 2 tbsp vegan mayonnaise

📋 Directions:
1️⃣ In a small mason jar or bowl, briskly whisk together the vegan mayonnaise, olive oil, vinegar, minced garlic, and dried Italian seasoning until a smooth, creamy dressing forms.
2️⃣ In a massive serving bowl, layer the freshly chopped Romaine lettuce, sweet cherry tomatoes, briny Kalamata olives, tangy pepperoncini, and sharp red onion slices.
3️⃣ Pour the homemade creamy vegan dressing directly over the fresh vegetables, tossing thoroughly so every single leaf is coated in flavor.
4️⃣ Gently fold in the crunchy oversized vegan croutons right at the end to ensure they maintain their ultimate crispy texture.
5️⃣ Finish the dish by generously sprinkling the grated vegan Parmesan cheese over the top before serving immediately.

Prep Time: 20 mins | Cooking Time: 0 mins | Total Time: 20 mins | Kcal: 310 | Servings: 4

05/21/2026

🥬🧀Keto-Friendly Creamy Baked Spinach & Cheese Dip🥬🧀

🍴 Ingredients:
🥬 10 oz frozen spinach (thawed and squeezed dry)
🧀 8 oz cream cheese, softened
🥛 1/2 cup sour cream
🧄 2 cloves garlic, minced
🧀 1/2 cup grated Parmesan cheese
🧀 1 cup shredded mozzarella cheese, divided
🧂 1/2 tsp salt
🌶️ 1/4 tsp black pepper
🥒 2 cups assorted veggie dippers (celery, cucumber, bell pepper)

📋 Directions:
1️⃣ Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.
2️⃣ In a medium mixing bowl, combine the softened cream cheese, sour cream, minced garlic, Parmesan cheese, half of the mozzarella cheese, salt, and black pepper until completely smooth.
3️⃣ Fold the dried spinach into the creamy cheese mixture until fully incorporated.
4️⃣ Transfer the dip into the prepared baking dish, spreading it out evenly, and top with the remaining shredded mozzarella cheese.
5️⃣ Bake for 20-25 minutes until the cheese is melted, bubbly, and golden brown on top. Serve hot with fresh celery sticks, cucumber slices, or bell pepper strips!

Prep Time: 10 mins | Cooking Time: 20 mins | Total Time: 30 mins | Kcal: 210 | Servings: 8

05/21/2026

🍫🥒Fudgy Double Chocolate Zucchini Walnut Sourdough Muffins🍫🥜

🍴 Ingredients:
🌾 1 1/2 cups all-purpose flour
🍫 1/2 cup cocoa powder
🥄 1 tsp baking soda
🧂 1/2 tsp salt
🧈 1/2 cup melted butter
🍯 3/4 cup brown sugar
🥚 1 large egg
🍞 1/2 cup sourdough discard
🥒 1 1/2 cups grated zucchini (lightly squeezed)
🍫 1 cup semi-sweet chocolate chips
🥜 1/2 cup chopped walnuts

📋 Directions:
1️⃣ In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
2️⃣ In a large bowl, blend the melted butter, brown sugar, egg, and sourdough discard until completely smooth.
3️⃣ Gently fold the dry ingredients into the wet mixture until just combined, then fold in the grated zucchini.
4️⃣ Stir in the chocolate chips and chopped walnuts, reserving a few to sprinkle on top.
5️⃣ Divide the batter into a lined muffin tin and bake at 350°F (175°C) for 20-25 minutes.

Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins | Kcal: 320 | Servings: 12

05/20/2026

🌾🥬Golden Sourdough Discard Spinach & Ricotta Hand Pies🌾🧀

🍴 Ingredients:
🌾 2 cups all-purpose flour
🧈 1/2 cup cold unsalted butter, cubed
🍞 1/2 cup sourdough discard
🧂 1 tsp salt
🥚 1 large egg (for egg wash)
🥬 2 cups fresh spinach, chopped
🧀 1 cup ricotta cheese
🧅 1/2 yellow onion, finely diced
🧄 2 cloves garlic, minced
🌶️ 1/2 tsp red pepper flakes

📋 Directions:
1️⃣ In a food processor, pulse the all-purpose flour, salt, and cold cubed butter until the mixture resembles coarse crumbs.
2️⃣ Add the cold sourdough discard and pulse briefly just until the dough comes together. Form into a disk, wrap tightly, and chill in the refrigerator for at least 1 hour.
3️⃣ In a skillet over medium heat, sauté the diced onion and garlic until softened. Stir in the chopped spinach and cook until wilted, then remove from heat and mix in the ricotta cheese and red pepper flakes.
4️⃣ Roll out the chilled sourdough pastry dough on a lightly floured surface and cut into 6-inch circles. Place a generous spoonful of the spinach and cheese filling in the center of each circle.
5️⃣ Fold the dough in half over the filling, crimp the edges firmly with a fork to seal, brush the tops with egg wash, and bake at 400°F (200°C) for 25 minutes until golden brown and flaky.

Prep Time: 20 mins | Cooking Time: 25 mins | Total Time: 1 hr 45 mins | Kcal: 310 | Servings: 8

05/20/2026

🥛☕Latte Overnight Oats - Creamy Cold Brew Spiced Oat Macchiato Jars🥛☕

🍴 Ingredients:
🥛 1 1/2 cups rolled oats
☕ 1 cup strong brewed coffee or cold brew
🥛 1 cup almond milk
🍯 3 tbsp maple syrup
🥄 1 tbsp chia seeds
🍫 2 tbsp cacao nibs
🥜 2 tbsp chopped walnuts
🧂 1/2 tsp vanilla extract

📋 Directions:
1️⃣ In a large bowl, whisk together the cold brew coffee, almond milk, maple syrup, and vanilla extract until smooth.
2️⃣ Stir in the rolled oats and chia seeds until completely combined and submerged in the liquid.
3️⃣ Cover the bowl tightly and refrigerate for at least 4 hours, or preferably overnight to thicken.
4️⃣ In the morning, give the oat mixture a good stir to ensure an even, creamy consistency. Divide evenly into three glass jars.
5️⃣ Top each jar generously with cacao nibs and chopped walnuts before serving.

Prep Time: 5 mins | Cooking Time: 0 mins | Total Time: 8 hrs | Kcal: 320 | Servings: 3

05/20/2026

🌶️🌭Spicy Southwest Sausage & Egg Sourdough Breakfast Pizza🌶️🧀

🍴 Ingredients:

🫙 1 cup sourdough discard

🌾 1 ½ cups all-purpose flour

🥚 2 large eggs

🌭 1 lb sausage, cooked and crumbled

🧀 1 cup shredded pepper jack cheese

🥓 4 slices bacon, cooked & crumbled

🥄 1 tsp baking powder

🧂 ½ tsp salt

🥛 ½ cup milk

🧈 2 tbsp melted butter

🌿 ½ tsp dried oregano

🖤 ¼ tsp black pepper

🌶️ ½ tsp smoked paprika

🌶️ ¼ cup diced jalapeños

🫒 ¼ cup sliced black olives

🌿 2 tbsp chopped cilantro

🌶️ Hot sauce or chipotle drizzle (for topping)

📋 Directions:
1️⃣ Preheat your oven to 400°F (200°C) and line a pizza pan or large baking sheet with parchment paper.
2️⃣ In a large bowl, mix the 🫙 sourdough discard, 🥛 milk, and 🧈 melted butter until smooth.
3️⃣ Add the 🌾 all-purpose flour, 🥄 baking powder, 🧂 salt, 🌿 dried oregano, 🖤 black pepper, and 🌶️ smoked paprika, stirring until a soft dough forms.
4️⃣ Spread the dough evenly onto the prepared pan to form your rustic pizza crust.
5️⃣ Top the crust evenly with the 🧀 pepper jack cheese, 🌭 cooked sausage, 🥓 crumbled bacon, 🌶️ diced jalapeños, and 🫒 black olives.
6️⃣ Carefully crack the 🥚 eggs directly onto the top of the pizza among the toppings.
7️⃣ Bake for 20-25 minutes, or until the crust is golden, the cheese is bubbly, and the eggs are cooked to your desired doneness.
8️⃣ Remove from the oven and garnish with fresh 🌿 cilantro and a generous drizzle of 🌶️ hot sauce or chipotle sauce before slicing and serving.

Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins | Kcal: 450 kcal | Servings: 6 slices

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