Posted by Tim Vidra / Wednesday, September 3, 2014
What's Been Cooking in the E.A.T. Kitchen
As usual, I've been cooking up a storm around here and thought I'd recap some of the recent favorites I've been whipping up around the web in case you missed them. Above, I made a mini spin on traditional quiche with these amazing petite swiss chard quiche tartlets. Below, I shared how to make a miso soup with shrimp and spinach from the comfort of your home. Both were over the top good!
Summer means an abundance of squash, and this was my take on the classic squash casserole — a squash casserole with a dill herbed goat cheese crust. Yes, it tasted as good as it looks!
With figs making there appearance in my neighbor's backyard again this summer, I assembled these fig, gorgonzola, prosciutto, honey and thyme pizzas as opposed to the fig jam I've made in the past.
With cherry tomatoes coming out of our ears in the garden, this tomato jam on toast with egg was absolutely in order, making for welcome breakfasts and a couple lunches:
And finally, if bison isn't among your regular dietary rotation, give these these oven roasted bison stuffed poblano peppers a try:
With September now in full swing, I began to think about the changes to come with eating seasonally. The likes of corn, tomatoes, and yellow squash will slowly disappear. These will be replaced with hearty greens like kale, collards and spinach. Squashes will continue to come but in the form of butternut, pumpkin and acorn. Brussels, kohlrabi, cauliflower and broccoli will also seasonally return to our plates.
Eating seasonally is an exciting way to follow the seasons. Just like those who look forward to that first summer tomato, I too look forward to everything the new season brings to our plates. What are you most looking forward to eating as the season begins to change?
E.A.T. local E.A.T. well