I finally got back in the kitchen this weekend, which made me feel like myself again. I’m not sure what I’ve been doing this Summer — or this year, really— but cooking brings me back to center.

I have a job that is never finished. It’s always a work in progress. When I cook, I’m participating in something that provides structure (something I need and hate simultaneously), creativity, and a task that can be completed. I get bonus points if I’m able to clean it all up afterward because that is double completion.

I also spend most of my days talking about the importance of reconnecting to people who grow, cook, and share food. When I get to create or make recipes that include food either my colleagues have grown or we have grown in our yard, I get to feel that connection, which grounds me. And so, this post’s recipes include zucchini from Jones Valley Teaching Farm’s farm stand and slicer tomatoes, cherry tomatoes, and basil from our home garden.

First up: I tackled the slicers and made TWO Tomato Pies. I followed a recipe on All Recipes and it turned out great. Only thing I wish I would have done differently is made my own pie crust, but whoa there Amanda…you are just getting back in the kitchen so there’s no need to go crazy. Here’s the recipe: https://www.allrecipes.com/recipe/15807/tomato-pie-i/

Second dish: Zucchini Bread! I also found this recipe on All Recipes and decided to omit the walnuts and add chocolate chips because… well, that made better sense to me. I normally let my shredded zucchini drain before I add it to my dough, but many comments under the recipe suggested I not do that, so I went with the people and I’m glad I did. Here’s the recipe: https://www.allrecipes.com/recipe/6698/moms-zucchini-bread/

Third dish: This recipe was just a “let’s see if this works” kind of recipe. In a pan, I added garlic, sun dried tomatoes and their oil, chicken stock, crushed red pepper, a little salt and pepper, and whole cherry tomatoes. I cooked that until the cherry tomatoes started to burst. I added some grated parmesan/pecorino cheese and balsamic vinegar towards the end. Then I added boiled gnocchi to the pan and let it simmer just a bit. Once in my bowl, I added ribbons of basil. Highly recommend this one.

It was nice to work with vegetables I felt directly connected to and that’s why we do what we do at Jones Valley Teaching Farm. My friend and brilliant chef/human Ama often says that food tastes better when it is made with love and that is easy to include when you think about the labor of people you care about and taste the difference in food grown so close to you. It absolutely matters and inspires me every single time I’m in the kitchen. It’s why I call my blog FoodRevival because ultimately we need a revival to get back to knowing, valuing, and appreciating the way our food is grown — who grows it — and how we share it with our families, friends, and neighbors. That’s the real work, which doesn’t feel like work at all when I get to do what I often say in my own kitchen. I am so very grateful for our farmers and growers who are still growing food for all of us in this late Summer season in the South.