Cooking with seasonal fruit: October edition

This is one of the only monthly recipe lists you will find that’s totally curated for seasonality. I don’t just share any recipe that has butternut squash in it, or pears, or apples. I make sure all of the ingredients are currently in-season, or available (in good quality) all year.

Apples & pears

Figs

Grapes

Cranberries

Pomegranates

Kiwi

Kiwi-lime-loaf-cake-sugarsalted

Jerk pork tacos with kiwi salsa verde

Kiwi yogurt with mini grissini

Last of summer

whipped-cream-raspberry-french-toast-halfbakedharvest

Italian tomato, zucchini, and eggplant soup

This tomato soup recipe uses Italy's favorite summer vegetables: tomatoes, zucchini, and eggplants. It has a tomato-based flavor with Italian herbs. The zucchini and eggplant provide creaminess and significantly reduce the soup's acidity. Why roasting vegetables matters Picture a carrot boiled in water vs one that was roasted in the oven. Their flavors are significantly...

Loaded zucchini potato soup

This recipe takes a potato soup and replaces some potatoes with zucchini. No one ever seems to notice! It's lighter while maintaining the same beloved potato soup flavor and creamy consistency. It's yet another great way to use up zucchini from your garden. This recipe works with giant, overgrown zucchini as well as various varieties...

Zucchini quiche with cheddar & herbs

This zucchini quiche is a great way to use up the summer squash bounty from the garden. It uses 2 whole cups of shredded zucchini (or any variety of summer squash), which actually replaces several eggs. Double or triple it, adding flavor variations into each pan right before baking, like ham & bell peppers, sausage...