Just because it’s summer doesn’t mean soup season is over! This light corn chowder is stuffed with summer vegetables and fresh clean flavors, and topped with a dollop of chive-infused ricotta for a hint of indulgence.
Well, this is a conundrum.
Sweet summer corn is good (and I mean REALLY GOOD) for, what? Four weeks a year? Maybe five if we’re pushing it?
And I intend to eat all of it.
In all the ways.
(Join me?)
Apricots can be a bit iffy when eaten out of hand, but in this apricot frangipane galette, they are spread atop a flaky buttery pastry crust and creamy almond pastry cream, where they are roasted to deeply sweet perfection.
Apricot buying gives me more stress than the fact that I might be homeless in 20 days.
So…a lot of stress.
Farmer’s market veggies get put to good use in this recipe for gluten-free fettuccine with zucchini, yellow wax beans, and a subtly spicy harissa heirloom tomato sauce.
Disclosure: Though I received gluten-free pasta and cookie dough from Cappello’s for free, this post was not monetarily compensated in any way. As always, my thoughts and opinions are my own.
That time I went to the farmer’s market twice in one day, both times without a list, and came home with the entire farm (practically) in my reusable shopping bag.
And then kicked the.boy out of our bed because WHERE WERE THE TOMATOES GOING TO SLEEP other than that exact spot.
That happened.
1. Hardcore wedding dieting starts tomorrow. Which means I obviously have to polish these off today. Along with all the ice cream within a five mile radius of our apartment so that I can avoid temptation for the next four months. #122daystogo #EWWOwedding #passtheXanax
2. And if any of you really think I am going to avoid sugar for that long, then you are adorably delusional. Let’s be friends.
Chickpeas, bell peppers, zucchini, and onions are marinated for a few hours in a fajita dressing and then quickly sauteed to make an easy healthy weeknight meal of vegetarian chickpea fajitas.
So maybe you guys have heard of this newfangled thing called the 30 MINUTE MEAL.
I mean, rumor has it that Rachael Ray made it popular in the mid 2000’s, but that memo obviously went straight to my spam folder as evidenced by the fact that the.boy and I have not eaten dinner before 9PM in the past two and a half years of our relationship.
My cooking style is more “slow food: a healthy mix of lethargy combined with overcomplication”.
Not to mention having to constantly pause mid-chop to take process photos.
#foodbloggerproblems
A savory tomato cobbler topped with cheddar buttermilk biscuits and filled with chipotle-roasted cherry tomatoes, fresh sweet corn, and delectable caramelized onions – it is sure to be the hit of whatever party you bring it to!
Disclosure: This post was sponsored by Anolon. As always, my thoughts and opinions are my own. Thank you for supporting the brands that keep me inspired in the kitchen.
As a very wise boy band from the UK once said, “You can’t buy me love.”
However, you are more than welcome to try to bribe it out of me with a piping hot savory tomato cobbler that’s littered with juicy bits of sweet corn, caramelized onions, and a cheesy biscuit topping.
As it turns out, I am easily influenced manipulated by good food. Who’dda thunk it?
Welcome to Eats Well With Others, where we take a vegetable-and-cupcake laden approach to life (always with a bit of laughter on the side)!
