This time of year, I have pie on my mind. Spring fruits are starting to grace the farmers market and I love turning my weekly purchases into crisps or crumbles. But let us not forget about savory pies and cobblers. Savory pies are wonderful because they're generally a one pot (or pan, as the case may be) meal, can be made with all different seasonal produce or meats, and are hearty and satisfying. When folks hear savory pie, I think they automatically think of quiche when, really, there is a whole world out there of recipes folding tomatoes and corn and collard greens into flaky pie crust. A world where Gouda biscuits are baked onto lightly spiced mushrooms and lentils. This is a world I'd like to bask in for awhile.
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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