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Sophie Lake Provisions

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10/30/2026

MONTANA FARMACY FOODIE CLUB

This week, we’re taking a little trip south of the border, and honey, the
kitchen is smelling GOOD.

We’ve got slow braised beef, smoky soup, homemade tortillas, and a little cinnamon-sugar sweetness to finish things off. Basically, the kind of food that makes you want to invite somebody over, grab an extra bowl, and stay awhile. Because food has a way of bringing us together, and y’all know I’ll never pass up an opportunity to feed my people.

ON THIS WEEK’S MENU:

🌶️ Chile Colorado with Cilantro-Lime Rice
Tender beef slow-braised in a rich, traditional red chile sauce with garlic, cumin, and
Mexican spices until melt-in-your-mouth tender. Served with charred bell peppers, sweet onions, and fluffy cilantro-lime rice. This one is bringing ALL the comfort.

🌶️ Smoky Black Bean & Chorizo Soup
Savory chorizo, roasted poblano, tender black beans, fire-roasted tomatoes, garlic, and warm spices, finished with fresh lime and
cilantro. Hearty, smoky, and just begging for a tortilla-dunking situation.

🫓 Flour Tortillas
Soft flour tortillas ready to scoop, dip, and soak up every last bit of goodness. Waste not, want not, friends.

🍯 Cinnamon Sugar Sopapilla Cheesecake Bars
Creamy cheesecake tucked between buttery pastry, baked until golden, and finished with a generous blanket of cinnamon sugar. Because ending on a sweet note is always a good idea.

A little food, a lot of love, and always room for one more at the table. That’s how we do things around here, and I wouldn’t have it any other way.

Keep an eye out, come hungry, and thank you for continuing to show up for this little food-loving community. Every order means more than you know.

With a full heart (and probably a sink full of dishes),
Chef Andrea 🍴

10/23/2026

❗️❗️❗️ Heads up folks, this menu is going to sell out quick! So if you are thinking about ordering don't wait until Wednesday, you've been showing the love in leaps in bounds today and its over half way there on day one ❤️ I am incredibly grateful for my amazing foodie club groupies!

Hey, friends!

You know I believe cooking for people is one of the best ways to show a little love, and this week’s menu is ready to do just that. We’ve got cozy soup, Thai-inspired comfort, garlicky bread (because obviously), and a little something sweet to finish things off. What more could a hungry human ask for?
Here’s what’s cooking this week:
🍜 Ginger Chicken Wonton Soup Delicate chicken-cilantro wontons swimming in a fragrant ginger-scallion broth with tender bok choy and fresh green onions. A little cozy in a quart.

🍋 Thai Lemongrass Chicken Tender chicken infused with lemongrass, ginger, garlic, and lime, served with jasmine rice and roasted broccoli, finished with a fragrant coconut-lime sauce. Gluten-free, and a tofu option is available, too! Just leave a note in the comments when ordering.

🧄 Garlic Herb Naan Soft, warm naan brushed with garlic butter and finished with fresh herbs and cilantro. Honestly, is there ever a bad time for garlic bread’s slightly fancier cousin?

🍰 Plum Swirl Cheesecake Bars Creamy vanilla cheesecake swirled with sweet-tart plum jam over a buttery gluten-free almond shortbread crust. A little seasonal sweetness to round out the week.

Ready to order? Here are the details:
Menu is available for ordering Friday.
Orders close Wednesday at 5 PM.
Pickup is Thursday from 3:30–5:30 PM at Montana Farmacy.

Thank you, as always, for inviting my cooking into your homes and around your tables. Every order means so much, and I never take that support for granted. I’m just over here doing what I love and feeling pretty darn lucky that I get to share it with you.
Now go peek at the menu, friends. Your future self might thank you come dinnertime.
With love and a little something simmering,
Chef Andrea

10/16/2026

FOODIE CLUB · THIS WEEK’S MENU

🍝 Main Course | Blackened Cajun Chicken Pasta
Cajun-seasoned, blackened chicken breast nestled over pasta tossed in a rich, creamy Cajun sauce. A little smoky, a little spicy, and a whole lot of cozy.
Gluten-free option available! Just let me know in your order.

🥣 Soup | Cajun Corn Chowder
Sweet corn, bell peppers, and tender potatoes swimming in a creamy,
Cajun-spiced chowder, finished with smoked paprika and fresh green onions. Basically, a warm hug with a little kick.
Gluten-free.

🥖 Bread | Garlic Parmesan Herb Rolls
Soft, golden rolls brushed with garlic herb butter and finished with
freshly grated Parmesan and parsley. Perfect for swiping up every last bit of soup or sauce. Leaving any behind would honestly be a missed opportunity.

🍫 Dessert | Chocolate Bourbon Caramel Pecan Brownies
Rich, fudgy chocolate brownies swirled with bourbon caramel and topped with toasted pecans. Chocolate, caramel, bourbon, and pecans all in one bite? Friends, I think we’ve covered all the important food groups.
Gluten-free.

A little comfort, a little spice, and a whole lotta love in every bite. Thank you for letting me be a small part of your tables, your gatherings, and
your everyday moments. Feeding people is one of my favorite ways to show love, and I’m so grateful I get to share that with you.

With love and a happy heart (and probably a little sauce on my apron),
-Andrea

A little reminder from my kitchen
Orders are due Wednesday by 5 PM.
Thursday pckup is at Montana Farmacy from 3:30-5:30 PM.

Thank you, as always, for letting me feed you. It really is one of my favorite things to do.
See you Thursday!

10/09/2026

This Week’s Foodie Club
Well, apparently my kitchen has decided we are leaning fully into cozy season this week, and honestly… I’m not mad about it.

Here’s what’s cooking:
Hungarian Mushroom Soup
A cozy Hungarian-style mushroom soup with savory mushrooms, paprika, herbs and just a little cream. Rich, earthy and exactly the kind of soup that makes you want to put on stretchy pants and stay awhile. GF

Braised Beef Ragu with Brown Butter Gnocchi
Tender beef slowly braised with tomatoes, red w**e, vegetables and herbs, served over pillowy gnocchi tossed in nutty brown butter.
Can be made GF - just let me know when ordering!

Rustic Potato Rolls
Soft, tender homemade potato rolls with a golden crust. Perfect for soaking up every last drop of soup or ragu… because leaving sauce behind feels irresponsible.

Pear & Almond Crumble Cake
Moist almond cake baked with ripe pears, pecans, warm spices and a buttery crumble topping. One slice is technically enough for two, but I’m not here to police anyone’s cake decisions.

A little reminder from my kitchen
Orders are due Wednesday by 5 PM.
Thursday pickup is at Montana Farmacy from 3:30-5:30 PM.

Thank you, as always, for letting me feed you. It really is one of my favorite things to do.
See you Thursday!

10/02/2026

Hi friends!
Well… fall has officially wandered into the kitchen, and I am absolutely not mad about it.

This week’s menu is full of cozy, comforting things that make the house smell ridiculously good and hopefully make your Thursday a little easier.

This Week’s Foodie Club Menu
Cider-Braised Pork Shoulder
Fork-tender pork shoulder slowly braised with apple c***r, onions, garlic, and fresh herbs, served with whipped sweet potato mash and roasted Brussels sprouts with crisp bacon and a light balsamic glaze. GF

White Cheddar & Apple Soup
Creamy white cheddar soup with sautéed apples, onions, garlic, fresh thyme, and just a hint of Dijon. Basically fall in a bowl.

Sage & Parmesan Dinner Rolls
Soft, tender dinner rolls infused with fresh sage and Parmesan. Because soup without something to dunk into feels a little rude.

Pumpkin Bourbon Bundt Cake
Moist pumpkin cake with warm fall spices, finished with a bourbon vanilla glaze. One slice is big enough to share… but I am not here to police your cake consumption.

A little reminder on timing:
Orders are due Wednesday by 5 PM.
Please make sure to get yours in before then so I can get everything tucked into the oven and onto your tables.
Thursday pickup is at the Farmacy from 3:30–5:30 PM.

As always, thank you for letting me cook for you, for continuing to show up, and for trusting me with a little piece of your week. I am genuinely grateful for every order and every kind word.

Now, if you’ll excuse me, I have pork to braise and cake to bourbon-glaze.

See you Thursday!
Chef Andrea

09/26/2026

Montana Farmacy Foodie Club - This Week’s Menu

Well, you asked… so I’m bringing it back.

This week’s menu is a repeat by popular request, because a few of you missed it last time and quite a few of you weren’t quite ready to say goodbye to it yet. I’m happy to oblige.

Everything on this week’s menu is gluten-free, and since I won’t be making these again until next summer, this is your last chance for a while. Everything freezes beautifully, too-which is always a nice little gift from Future You.

I’ll be capping orders at 45, so if you’ve had your eye on something, don’t wait until Wednesday afternoon to make friends with the order form.

🌶️ Roasted Poblano, Corn & Black Bean Soup
Roasted poblano peppers, sweet corn, and black beans simmered in a lightly creamy broth with sautéed onions, garlic, and a touch of cumin. Finished with fresh cilantro and a squeeze of lime.
1 quart

🫔 Roasted Pork & Green Chile Enchiladas
Slow-roasted pork and Monterey Jack cheese tucked into two enchiladas, smothered in roasted green chile sauce and topped with melted Oaxaca cheese.
2 enchiladas per serving

🌽 Street Corn Rice with Black Beans
Fluffy rice tossed with sweet corn, black beans, fresh cilantro, lime, and Mexican-inspired seasonings, finished with a little creamy cotija cheese.
Serves 2

🍫 Mexican Chocolate Espresso Brownies
Rich, fudgy chocolate brownies with warm cinnamon, a little spice, and a touch of espresso to deepen all that chocolatey goodness. A decadent little nod to Mexican chocolate.
2 brownies

Orders are due Wednesday by 5 PM.
Thursday pickup at Montana Farmacy, 3:30–5:30 PM.

Thank you, as always, for letting me cook for you. It really is one of my favorite things.
- Andrea

09/17/2026

Hi friends,
I’m back with another week of food, and this one is feeling especially cozy. The kind of menu that makes you want to put on your comfiest clothes, pour yourself something good, and call dinner done.

Here’s what I’m making this week:

🍗 ENTRÉE
Chicken Marsala
Tender chicken breast with sautéed mushrooms in a rich Marsala w**e sauce, served over creamy Parmesan herb orzo.
GF

🍅 SOUP
Creamy Tomato Basil & Parmesan Soup
Roasted tomatoes, garlic, fresh basil, and Parmesan all blended into a silky, comforting bowl of goodness.
GF

🌿 BREAD
Rosemary Sea Salt Focaccia
Golden, olive-oil-rich focaccia topped with fresh rosemary and flaky sea salt. Because apparently soup simply isn’t allowed to show up without bread.

🍎 DESSERT
Caramel Apple Cheesecake Bars
Creamy cheesecake layered with cinnamon-roasted apples, finished with a buttery crumble and caramel drizzle.

And just a little reminder for my lovely, busy humans:
Orders are due Wednesday by 5 PM.
Thursday pickup is at Montana Farmacy from 3:30–5:30 PM.

Thank you for continuing to let me cook for you. Truly. I love getting to make food for this little community of ours, and I never take it for granted.

Now go order some dinner so Future You can be very happy with Present You.

See you Thursday!

Chef Andrea

08/28/2026

Brunch is on tomorrow, Saturday August 29th at the Montana Farmacy food truck from 10-2. I will be serving up Ranchero and Farmers bowls and a little something sweet. The beautiful produce from local farmers will be the highlight of the day! Come stop by, say hello and enjoy the patio!

08/28/2026

Hello, friends!
This week’s Foodie Club is bringing a little sunshine to the table with some South-of-the-Border comfort food. I’ve got slow-roasted pork, green chiles, creamy avocado Caesar dressing, sopapilla cheesecake bars… basically, all the things I’m currently craving.

And a little heads-up because I really don’t want anyone to miss this one: brunch on September 5 will likely be our LAST brunch of the season!
So if you’ve been meaning to come join us for brunch, consider this your gentle nudge. Come hungry, bring a friend, and let’s enjoy one more brunch together before we put those brunch plates away for a little while.

This Week’s Foodie Club

Roasted Pork & Green Chile Enchiladas
Slow-roasted pork, roasted green chiles and melted cheese wrapped in corn tortillas, topped with a savory tomatillo-green chile sauce and Oaxaca cheese, then baked until bubbly.

Mexican Street Corn & Black Bean Rice
Fluffy rice tossed with sweet roasted corn, black beans, lime, cilantro and a touch of chile, finished with cotija cheese.

South of the Border Caesar Salad
Crisp romaine, cotija cheese, toasted pepitas and crunchy tortilla strips, tossed in a creamy cilantro-lime Avocado Caesar dressing. Add chicken if you like!

Sopapilla Cheesecake Bars
Creamy cheesecake filling layered between flaky pastry, finished with cinnamon sugar for a delicious sopapilla-inspired treat.

📅 A Few Dates to Keep in Mind
Please have your Foodie Club orders in by Wednesday at 5 PM for Thursday pickup from 3:30–5:30 PM at the Montana Farmacy.

Looking ahead:
No Foodie Club September 10th or 17th.

And don’t forget:
Brunch is happening August 29th and September 5th, with that being our last brunch of the season.

Thank you, as always, for showing up, ordering my food, sharing it with your people, and allowing me to keep doing what I love. Your support means more than I probably say often enough.

Now go order some enchiladas before I eat them all myself.

See you Thursday!
Chef Andrea

08/21/2026

Well hello again, Foodie Club friends!

After a little breather, I’m back in the kitchen - and apparently I missed cooking for you all because this week’s menu came together with absolutely zero restraint.
We’re going a little Mediterranean this week, with lots of lemon, garlic, herbs, olives, feta, and the general belief that everything is better when you have something delicious to sop it up with.

This week’s menu:
🍋 Chicken alla Greca
Tender roasted chicken with a rustic sauce of burst tomatoes, garlic, lemon, oregano, Kalamata olives, and white w**e, finished with feta and fresh herbs. Bright, cozy, savory, and exactly the kind of thing that makes me want to eat dinner standing over the stove.

🥗 Mediterranean Chopped Green Salad
Crisp romaine and spring greens with cucumber, cherry tomatoes, red onion, Kalamata olives, pepperoncini, and feta, all tossed in a bright lemon-oregano vinaigrette. Fresh, crunchy, tangy- and doing its very best to convince us we have our lives together.

🌿 Rosemary Focaccia
Because obviously we need something to drag through all those lovely juices and sauces. It would be rude not to.

🍊 Citrus Olive Oil Cake
A moist, tender citrus cake made with olive oil and fresh lemon and orange zest, finished with a light citrus glaze. A little sunshine in cake form, because apparently I am incapable of letting a meal end without dessert.

As always, orders need to be in by Wednesday at 5 PM for Thursday pickup between 3:30–5:30 PM at Montana Farmacy.

Thank you, as always, for letting me cook for you. I never take it for granted that I get to make food, send it out into the world, and have you wonderful people actually want to eat it. That is a pretty lovely gig. ❤

See you Thursday!
Chef Andrea

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Eureka, MT
59917

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