Israeli-spiced tomatoes with yogurt and chickpeas from Joshua McFadden’s Six Seasons cookbook.
I first cooked from Six Seasons, Josh McFadden’s vegetable-centric cookbook, before it came out in May. Spring took its time getting here in the Pacific Northwest and I only had a chance to cook a few recipes before summer came on full force. I’m not complaining. This is the first summer in nine years that felt like a real hot, dry summer. August, chock full of tomatoes, corn and herbs, was a perfect time to come back to Six Seasons.
Coincidentally, Six Seasons was @RainyDayBites’ August pick for her Instagram-based cookbook club. Deborah picks two challenge recipes for the month which you cook and everyone posts on the same Sunday. You cook from the book as much or as little as you want the rest of the month. The results have been delicious. If you need proof that Six Seasons deserves to be on your shelf, here’s a small sample from the month. Check out more from the cookbook club at #rainydaybitescookbookclub on Instagram.
Red Pepper, Potato and Prosciutto Frittata with Ricotta:
Corn and Tomato Salad with Torn Croutons:
Sweet and Hot Peppers, Nduja and Melted Cheese:
Rigatoni with Spicy Sausage, Broccoli and Whipped Ricotta:
Raw Corn with Walnuts, Mint and Chiles:
