This week, in the transition from summer to fall, we’re talking about budgets and cooking simple. Featuring sweet corn chowder, zucchini gratin, roasted grapes and more.
Some weeks, cooking is a battle. It feels like everything is stacked against getting into the kitchen and creating food. Today I’m sharing what (little) I have been cooking to inspire you with some ideas of what to do with the very last of summer’s harvest. And to remind you that you don’t have to create amazing 3-part meals every single night.
A roundup of meals I’ve cooked over the last two weeks, featuring small-batch jam, vegan stuffed bell peppers, corn fritters, summer squash curry and more!
New series in the works! I’m going to be providing a weekly summary of what I cooked with the produce I brought home from the market.
Savory summer corn bisque that’s comforting and slightly sweet with a minor kick from cayenne pepper. A perfect transition from late summer to early fall.