After nine months of cooking with The Food Matters Project, we’ve finally realized why there are no pictures in The Food Matters Cookbook: it’s just not pretty food.
A lot of the things we’ve made from it have been really great, but when it comes time to plate, we’re always grabbing for a handful of freshly chopped herbs, or a sprinkling of green onions…just something to make the photographs a little more interesting.
Although the recipe didn’t call for it, this chowder with the fabulous fall flavors of butternut squash, apples & sage (& a smidge of bacon!) gained a welcome creaminess from the spoonful of plain Greek yogurt & a touch of brightness from the zested lemon we threw on top at the end…for the pictures…but we liked the addition so much that we’d definitely recommend them if you try this recipe yourself. & you totally should.