A Glamping We Will Go

When the Great Outdoors and High Maintenance Meet!

Recipes by Chandee Bomgardner • Photography by Sara Young • Staging by Jennifer Moore

Alas, summer is here and camping is definitely one of those outdoor adventures that rise to the top of the seasonal priority list. But, for those who seek a bit more luxury from the outdoors, but still want to rough it, glamping might be just the ticket. • “Glamping”, otherwise known as luxury style camping, is a glamorous way to enjoy comfort and luxurious services in a natural environment. It’s the kind of accommodations that allow you to connect with nature while not sacrificing an inch of comfort. And to top it off, we have the perfect menu to make your private outdoor retreat an unforgettable one!  

Bug Repellent Mason Jar Luminaries


• 1 Lemon

• 1 Lime

• 2 Rosemary Sprigs

• Floating Candles

• Water

• Mason Jar

• 10 Drops Lemon Essential Oil

• 10 Drops Lavender Essential Oil

• 10 Drops Cedarwood Essential Oil

• 10 Drops of Thieves Essential Oil


1. Slice lemon and limes. Fill jar about 3/4 of the way.

2. Start adding 10 drops of each of your essential oils and then stir to mix.

3. Place 2 slices of each, lemon and lime.

4. Add 2 Rosemary Sprigs.

5. Fill water to the rim.

6. Place floating candle and light when placed outside.

7. Change water and fruit about twice a week to keep fresh and potent.


Prosciutto Wrapped Grilled Peaches with blood orange Balsamic Glaze


• 20 large basil leaves plus more for garnish

• olive oil

• balsamic glaze, store-bought or homemade

• 2 large peaches

• 3-4 ounces prosciutto


1. Set a grill to low heat and preheat for 10 minutes or so, brush the grill grates with a paper towel dabbed in oil.

2. Wash and dry peaches. Cut each peach in half and then each half into 4 quarters. Place one large basil leaf on each side of the peaches. Wrap each peach slice and basil leaves with a slice of prosciutto.

3. Brush the prosciutto wrapped peaches lightly with olive oil. Grill the peaches until the prosciutto is cooked, turning so all sides are evenly cooked, about 10-15 minutes.

4. Transfer to a serving platter. Drizzle with store-bought or homemade balsamic glaze.

5. Serve at room temperature.


Not Your Grandma’s summertime Sweet Tea


• 6 cups iced tea

• 3 oz Firefly vodka

• Raspberries, lemons and fresh mint, for garnishing

• Ice


1. Mix sweet tea and Firefly Sweet Tea Vodka together in a large pitcher. Pour over ice

2. Serve in pretty glasses and garnish with rasberries, lemon slice and mint.


Grilled Salmon on a Pineapple Bark Plank with Pineapple Salsa


• 1 pineapple

• 2 6 oz. salmon filet

• 1 red or orange pepper, cut into large chunks

• ½ jalapeno pepper

• ½ red onion, cut into in to quarters

• ½ cup fresh cilantro

• honey soy glaze (see recipe)

• fresh ginger

• salt and pepper to taste


1. Cut the bark off of a pineapple into the appropriate size for your salmon. Save the inside of your pineapple to make the pineapple salsa.

2. Season your fish with salt and pepper, and sprinkle with fresh grated ginger.  Sandwich your fish between two pieces of pineapple bark.   

3. Tie it all together with kitchen twine.   

4. Grill on each side for at least 12 minutes. Because your fish is on the pineapple, it will take much longer than your usual fish cook time. 

5. While fish is cooking make the pineapple salsa. Cut remaining pineapple into ¼ inch slices, place the pineapple, pepper chunks, two red onion quarters, and the jalapeno half in a bowl and toss gently with 1-2 tablespoons of olive oil. Grill everything so there is a slight char on both sides. Cut everything into ¼ inch pieces. Mix everything together and set aside.

6. Place cooked fish on serving plates, drizzle with honey soy glaze and top with pineapple salsa.


Bacon & Brussels Sprout Skewers with Honey, Soy and Sriracha Sauce


• 1 pound bacon

• 2 pounds brussel sprouts

• 1 Tablespoons Olive oil

• 1 teaspoon fresh garlic

• 1/4 teaspoon sea salt

• Small wooden skewers


• 1/3 cup honey

• 1/3 cup soy sauce

• 1-2 Tablespoons Sriracha sauce

• Toasted sesame seeds for garnish


1. In a frying pan on medium heat, cook the bacon until it’s partially cooked but still soft and pliable. (If you overcook the bacon, it will be difficult to weave it onto the skewer.) Remove the bacon from the pan, and set it aside. Remove the bacon grease from the pan, leaving just enough to coat it.

2. Cut the brussel sprouts in half lengthwise or leave whole if small. Add the sprouts, butter, garlic, and sea salt to the frying pan. Sauté on medium heat until the sprouts are tender and browned. Remove the brussel sprouts from the pan, and set aside.

3. Add the honey, soy sauce, and sriracha sauce to the pan and cook until the consistency of a thick syrup.

4. Preheat the oven to 375ºF, or a barbecue grill on medium heat.

5. Assemble the skewers by threading 1 end of the bacon onto the end of a skewer. Add a brussel sprout slice, and weave the bacon around the sprout and back through the skewer, creating a wave pattern between the sprouts. Move the bacon and the sprout down the skewer, and repeat this process 2-3 more times for each skewer.

6. Bake the skewers in a baking pan or barbecue for 5-10 minutes, or until the bacon is fully cooked.

7. Drizzle with sauce and garnish with sesame seeds.


Mediterranean Kamut Bulgur Salad with Fresh Mint (below)

• 2 cups dried bulgur (prepare according to directions )

• ½ of each, orange, red and green diced peppers

• 1 English cucumber, cut into 1/8 to ¼ inch pieces

• ½ cup feta cheese crumbles

• Homemade or bottled Mediterranean dressing

• ½ to ¾ cup fresh chopped mint

Mix all ingredients together in a bowl, refrigerate at least 15 minutes.


Mediterranean Dressing


• 2 teaspoons salt (I use seasoned salt)

• 1 tablespoon onion powder

• 1 tablespoon fresh minced garlic (or to taste)

• 1 1⁄2 tablespoons Dijon mustard

• 1⁄3 cup parmesan cheese (or to taste)

• 1⁄2-1 teaspoon ground black pepper

• 1 1⁄2 cups olive oil

• 1⁄2 cup red wine vinegar

• 1 teaspoon sugar or more to taste

• 1 1⁄2 tablespoons oregano

• 1 1⁄2 tablespoons basil


1. Pour all ingredients in a large glass jar, and whisk or mix with a spoon until well combined or you can also blend in a processor or a blender.

2. Adjust all seasonings to suit taste, including the sugar and salt.

3. Let sit in fridge for a minimum of 2 hours.

4. Shake very well before using.


Raspberry S’mores

• Graham Crackers

• Toasted marshmallows

• Fresh raspberries

• Chocolate hazelnut spread

• Raspberry sauce (see recipe)

Raspberry Sauce


• 1 cup fresh raspberries

• 1 cup powdered sugar

• 1 teaspoon cornstarch

Chocolate Chip Cookie Bacon or  Maple Glazed Donut  S’more


• Bacon

• Marshmallows

• Chocolate bars

• Chocolate Chip Cookies

• Maple Donut


1. In a small sauce pan, combine the raspberries, sugar and corn starch over medium heat.

2. Smash the berries with a potato masher and mix until the sugar is dissolved.

3. Bring the mixture to a simmer and cook for 2 minutes.

4. Remove from heat and cool for 5 minutes before transferring to a jar. Seal with a lid and store in the refrigerator for up to one week.

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Black – Cast Iron – MAGIC

Dutch Oven Meals Fit for Even the Most Discriminating Palates

Recipes by Chandee Bomgardner
Photography by Sara Young | Staging by Jennifer Moore

The idea of “outdoor cooking” typically conjures up images of hot dogs or marshmallows speared on a stick and held over the brightly lit embers of a campfire. If you are seeking a slightly higher level of dining sophistication without a significant amount of trouble, SignatureMT has two words that might change your view on roughing it in the outdoors: Dutch oven. The art of “leather-glove cuisine” is making a comeback despite today’s high-tech hustle-and-bustle lifestyle. Campfire cooks and backyard chefs are dusting off an integral and versatile part of Americana to prove once again that anything you can fry, stew, bake, roast or boil in the kitchen can just as easily be done in the great outdoors with a cast-iron workhorse …the Dutch oven.

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Dinner for TWO

Setting the Scene for a Romantic Dinner In

Recipes by Chandee Bomgardner | Photography by Sara Young | Staging by Jennifer Moore

A night out on the town for cocktails and dinner can be over-the-top romantic. But with the deafening restaurant noise, tables crammed close together, and awkward dates around you, taking your special someone out can sometimes put a damper on a romantic evening. Not only has SignatureMT foodie, Chandee Bomgardner put together a meal to set your sweetie’s heart a flutter but she has also uncovered a secret that professional chefs have kept under their “toque blanche” (French for “white hat”) for decades. Set the table, dim the lights and prepare to wow your loved one in the comfort of home!

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Stirring Up Holiday Tradition

Earthy Tones and Pewter Set the Scene for a Festive,
Yet Non-Traditional Holiday Dinner

Recipes by Chandee Bomgardner | Photography by Sara Young
Staging by Jennifer Moore
Greenery provided by Sally’s Flowers and silver candlesticks and creme taper candles from Motfs for the Home.

Despite what holiday is being celebrated, making changes to the traditional family dinner can come with consequences unless the food and the holiday décor completely knock the socks off your guests. Spicing up the arsenal of sentiments and time-honored family recipes demands that modifications be seamless and blend surreptitiously into the highly anticipated and expected elements of the scheme. For this seasonal gathering, SignatureMT’s creative director Jennifer Moore and food extraordinaire, Chandee Bumgardner give the boot to tradition and unleash their creative genius with a brilliant alternative to the usual holiday fare. It might just become a new tradition at your holiday table.


Antipasto Plate

Arguably the easiest and most popular appetizer around, it’s as simple as choosing a few different cheeses, meats, adding some fruit, nuts, possibly olives, crackers and calling it a day.

• Cheese: Cheese is at its optimal flavor when served at room temperature. When selecting the cheese to serve, a thoughtful mix is important, there should be a variety of texture between soft, firm, and hard. Flavors should be diverse and can be sweet, spicy, or salty.

• Meat: Meat can be as simple as sliced ham or a little more fun like prosciutto and Italian dry salami.

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Cooking with Pulses

A New Food Trend Offers Highly Nutritious, Easy to Prepare & Affordability in the Kitchen

Recipes by Electric City Coffee | Photography by Jacqui Smith

Final (26)

Bacon & Lentil Caprese Salad

· 12 ounces Groundworks Farm bacon
· Salt and pepper to taste
· 1 tablespoon freshly squeezed lemon juice
· 6 cups tossed spring greens and Prairie Heritage Farms Spinach
· 1 cup cooked pulse red lentils
· 1 cup cherry tomatoes, quartered
· ½ cup mozzarella balls
· 3 slices roasted beets
· 3 slices avocado
· 2 cups balsamic vinegar
· Freshly cracked black pepper

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