Green Options

Every mid-July, I hit a culinary rut. An odd confession, I realize, given that right now fresh garden fare is edging on peak abundance and gifts me with a daily cornucopia of seasonal produce for ingredients. But as the zucchini harvest piles up on the kitchen counter this time of year, I feel a bit overwhelmed and uninspired. I crave a fresh cooking groove.

However, I’ve learned that just like any artist needs to at times rekindle a creative muse, we foodies too need a dose of cooking inspiration, especially during this time when we have a bounty of fresh fare to savor.

Here are three tips I’ve discovered for shaking up a peak summer cooking rut, followed by a summer breakfast classic we serve at our Wisconsin B&B, Inn Serendipity: Zucchini Feta Pancakes, that will cure any summer cooking rut that ails you:

1. Flip Savory and Sweet

Twist the expected menu and serve a familiar item category a new way. For example, most folks expect pancake to be bread-like and sweet, swimming in a pool of syrup.

In Parts I and II, we talked about the making of tofu, the freezing of tofu, and everything in between, Now, let’s talk about a few things you can do with extra firm tofu – a few quick dishes you can make for lunch or dinner. I’ve already mentioned the fact that the silken is pretty much just for pudding or pie filling, so I’m talking about using extra firm

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