A friendly reminder that Bozeman's Food for Thought is able to provide our customers with a variety of catering options for casual or elegant entertaining, family get togethers, and business meetings. Contact either Emily or Tiffany in our catering department, and we can help create menus for a small party or a large luncheon. Many times, only a day or two notice is necessary, and we can either plan an entire meal or just sides for you to pick up, or deliver sandwich and salad platters across town. Food For Thought's catering services are especially designed for convenience, as we are here to help provide you with healthy delicious foods without the fuss! Click Here to check out our Catering Menu.

We have many gluten free options for our customers, such as sandwiches, soups, salads, entrees, side dishes and desserts. We are very careful in preparing such items to protect them from cross contamination from gluten on surfaces and other food sources. However Food for Thought is NOT a gluten free restaurant as we do not have a fully gluten free kitchen. As careful as we are, we cannot guarantee that our gluten free options are 100% free from environmental gluten. We hope you will have the opportunity to stop in and enjoy one of our our gluten free dishes for yourself!

One of our favorite soups is also one of the healthiest. Our Fall Harvest Vegetable Soup is packed full of fiber from the root vegetables and beans, Vitamin A from the carrots, and sweet potatoes, and Vitamin C and Potassium from the cabbage and fennel. This soup is hearty yet simple and is perfect with a mix green salad, and a chunk of hearty whole grain bread, on a chilly fall evening! Enjoy!

Fall Harvest Soup

¼ LB Sliced Pancetta or Bacon, Chopped
1 tsp Extra Virgin Olive Oil
1 Medium Onion Chopped
1 Small Fennel Bulb Chopped in ¼ Inch Pieces
1 Medium Turnip, Peeled & Cut Into ½ inch Pieces
3 Medium Carrots, Peeled & Cut Into ½ inch Pieces
¼ Small Green Cabbage, Cored & Chopped (About 2 Cups)
3 Medium Parsnips, Peeled & Cut Into ½ inch Pieces
1 Medium Yam, Peeled and Cut Into ½ Inch Pieces
2 Sprigs Fresh Thyme
1 Bay Leaf
9 Cups Chicken Stock
2 Cups Cooked White Beans (Navy or Cannellini)

Cook pancetta in oil in a 7 to 9 quart heavy pot over medium heat. Stir occasionally until just beginning to brown. Stir in onion, fennel, turnip, carrot, cabbage, and parsnips. Coo until cabbage is wilted, about 5-7 minutes. Add yam, bay leaf, thyme, salt and chicken stock. Bring to a boil. Reduce heat and simmer 10 minutes. Add white beans and simmer until vegetables are tender.

Prepare Pistou while the soup is simmering.

Pistou:
3 cloves garlic
½ tsp kosher salt
½ Cup fresh basil leaves
¼ cup extra virgin olive oil
1/3 Cup grated parmesan cheese

Mince the garlic and blend with basil in food processor until the basil is finely chopped. Add oil, salt and cheese. Puree until well blended.

To serve, top soup with pistou and serve with crusty bread.