This year's bowls are absolutely beautiful. They have a different glaze and slightly different shape than last year's. I know because I got mine early, and today I started testing out some soup recipes. These bowls are like jewelry for your food.
Sticking to the Cook What You've Got Challenge, I was able to test out two vegetable based recipes today. First I tested a Corn and Butternut Squash Chowder recipe from Everyday Food magazine. I had the squash from the last (December) farmer's market, and the corn was from the stash I froze last summer. I skipped the heavy cream; most of the time it doesn't add that much to a partially pureed soup for me except calories.
I did however finish it with a unique twist - a drizzle of the Butternut Squash Seed Oil I picked up in Finger Lakes on vacation. It's really nutty and delicious. I also sprinkled a few pepitas on top. (I saved the butternut seeds and rinsed them, and plan to roast them).
I also made a batch of Broccoli, Red Pepper, and Cheddar Chowder. I liked the recipe because it used the broccoli stems as well as the florets. It was challenge compliant because I still have a stash of Adams Reserve Cheddar from winning the Cheddar Challenge.
I didn't follow the recipe exactly. I didn't cook the florets separately, I just tossed them in at the end with the cheese, and I used an opened carton of organic chicken stock, plus some water.
I also seasoned with a little Penzey's Mural of Flavor. It tastes awesome, but I have to say it came out a rather odd color.
It least it looks good in that beautiful bowl.