It’s autumn, time for warming meals and bottomless cups of rose-infused lattes (this one’s from Chau Veggie Express).
It’s also harvest time and this month’s Cottage Cooking Club motto is to make the best of what’s seasonal and local. September was a make-up month, so we could choose from any of the recipes that we’ve missed, or revisit a favourite.
I caught up on two recipes this month. They were July picks, but they were perfect for all the garden vegetables that were still at their peak this month.
I made this early in the month, using some fantastic tomatoes. This is a rich soup, full of vegetables. I used some kale that was the nicest thing at the market the day I made it, but it would have been equally as good with any cruciferous green.
Instead of toasted country bread, I served this with rosemary crostini for me and gluten-free toast rubbed with garlic for Kevin. This soup makes a hearty vegan dinner. We’ll be having it often over the winter.
Kale and Ricotta Tart
The second dish I made is vegetarian and a dairy-lover’s dream. I used kale (again) in this dish, instead of the beet greens or chard called for in the recipe. It’s all about what’s freshest at the market, right?
I managed to pack a lot of kale in this tart, so it’s definitely health food, regardless of how much ricotta and heavy cream fill the all-butter crust.
Speaking of the crust, it’s not my favourite tart crust to work with and it’s not as pretty as my go-to from Dorie Greenspan, but it’s tender, tastes terrific, and is sturdy enough to contain the filling. It won’t replace my favourite, but I will use it again.
I’ve started testing recipes from the cookbooks I’ll be reviewing in my holiday cookbook series, so I haven’t gotten to as many River Cottage recipes as I’d like. Don’t let that fool you, though. This cookbook is one I’ll be working through and revisiting for a long time to come.
Here are the links to the rest of the group’s posts for this month. I encourage you to check them out – you’ll meet some wonderful bloggers and get some great inspiration for vegetarian eating.