Posted by / Wednesday, September 3, 2014

What's Been Cooking in the E.A.T. Kitchen

 Petite Swiss Chard Quiche Tartlets

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!

 Miso Soup with Shrimp and Spinach

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!

 Squash Casserole with a Dill Herbed Goat Cheese Crust

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.

 Fig Gorgonzola Prosciutto Honey and Thyme Pizzas

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:

 Tomato Jam on Toast with Egg

And finally, if bison isn't among your regular dietary rotation, give these these oven roasted bison stuffed poblano peppers a try:

 Oven Roasted Bison Stuffed Poblamo Peppers

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


  1. Did last winter affect your neighbor's fig tree? So many of the ones here in Charlottesville got hit hard.

    1. Surprisingly, we did not see much of a decline at all in the productivity of this tree. Interesting....

  2. I am most looking forward to persimmons and the return of fresh grapefruit!

  3. Tim, I have been waiting for more posts from you and hope you are OK.

    1. Thank you for your thoughtful words! I am still up and about I have just been tied to several other food projects at the moment. I have been meaning to do another "What's Cooking" post just highlighting some other projects so I will be sure to get to that this week. I also have some revamping of sorts going on! Thank you for checking in!


"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.



Soups and Stews

[3] [Soups and Stews] [recent] [Soups and Stews]

Vintage Shop

AD Setting