Summer Squash Soup w Fresh Garden Herbs

Many of you know how I love my pureed vegetable soups.  This one is simple and uses all fresh summer ingredients straight from your garden (or farmer's market for you brown thumbs out there).  I served this as a starter course to a delicious summer meal but would also be delicious by itself.  Using water instead of chicken stock, this recipe really highlights the fresh vegetables and herbs of summer.  I know what you are thinking:  Soup in the summer?  Yes!  It's delicious and, according to traditional Chinese medicine, this is a cooling soup which will help balance the heat in your body.  Go ahead; give it a try!

Another delicious healing soup to add to your collection!

Ingredients (Serves 2):
1 small yellow onion, chopped
1tbs extra virgin olive oil
2tsp minced garlic
4 yellow squash, cut into 1/2" rounds
1 handful cilantro, leaves and stems, chopped
1/4c fresh basil, chopped
1tsp corriander
1/2tsp red pepper flakes (optional)
1/2tsp salt plus more to taste
2c filtered water plus more if needed to blend
1/2 lime

Directions:
1. In a large soup pot, heat oil over medium high heat.  Saute onion for about 5 minutes, add garlic and continue to cook stirring occasionally until onion begins to brown.
2. Add in corriander and stir until fragrant, about 1 minute.  Add yellow squash, cilantro, basil, red pepper flakes, and salt.  Pour in 2c water.  Bring to a boil, stir well, and cover.  Bring soup to a simmer and cook 15-20 minutes or until squash is very tender.  Squeeze in some fresh lime juice and turn off eat.
3. Using an immersion blender, blend the soup until smooth.  Add water if it is too thick.  Taste and adjust seasonings as needed.
4. Serve warm and garnish with fresh cilantro, basil, or lime wedges.  Enjoy!

The Vegetables of Summer: Italian Veggie Bake

Tomatoes, Summer Squash, Zucchini, Oh My!  Do you ever wonder what you are going to do with an overabundance of summer veggies?  I have the perfect solution: an Italian veggie bake.  This dish uses an array of summer vegetables in a simple way that brings out the flavors of summer.  When I told Anthony I was going to serve this for lunch, he said, "No!  I don't want that.  It's just a big plate of vegetables."  Despite his refusal, I served it to him anyway and not only did he eat every bite, but later I found him scooping some into a Tupperware container for work the next day.  I find a little piece of satisfaction every time I win over a picky eater with a healthy dish.  Feel free to use this recipe to impress guests (or your veggie-restive husband) on special occasions or ordinary weeknights alike.   

Layering summer vegetables makes a hearty, but light vegetarian meal

Ingredients:

4 tomatoes on the vine, sliced 1/4" thick
1 large summer squash, sliced 1/4" thick
1 zucchini, sliced 1/4" thick

3 yukon gold potatoes, sliced 1/4" thick
2 sweet onions, sliced 1/4" thick
Extra Virgin Olive Oil
Fresh or dried thyme
Fresh Parmesan for grating
Sea salt (optional)

Directions:
1. In a saute pan, heat some oil over medium high.  Add onions and cook until soft and browning.
2. Meanwhile, preheat the oven to 375F and line a 13x9 baking pan with nonstick foil (for easy cleanup).  Spray with a little olive oil spray.

All lined up and ready for the oven!

3. When onions are cooked, spread them on the bottom of the prepared pan.  Add the other vegetables on top, layering them one at a time (ie potato, then tomato, then squash, then zucchini) until all veggies are gone or the pan is filled.
4. Drizzle the entire pan with olive oil (or use an olive oil sprayer and spray all the vegetables well).  Sprinkle with fresh or dried thyme.  Grate fresh Parmesan on top and sprinkle with a little sea salt.
5. Cover with foil and bake 30 minutes.  Then remove the foil cover and bake another 30 minutes, or until vegetables are tender.  Serve.

Stuffed Squash & Bell Peppers

A friend from work brought me 2 giant squash fresh from her garden.  I was thrilled and immediately knew I had to make something special with these home grown vegetables.  I decided on stuffed squash and peppers since I had some leftover ground beef in the refrigerator.  You could also substitute ground turkey in this recipe, if you prefer.  This dish is fast to put together and takes about 45 minutes in the oven (I had them cooking while I got ready for work).  Another delicious and gluten free meal for the family!

Stuffed peppers with Italian flavors and baked marinara make a perfect meal

Making good use of this garden fresh summer squash

Ingredients:
2 green, yellow, or red bell peppers halved and seeded
2 large3 zucchini or summer squash, halved
Extra virgin olive oil
1 small onion, grated or diced
1/4c chopped fresh Italian parsley
1 large egg
3tbs katsup
3 garlic cloves, minced
1 tsp salt
1/4tsp ground black pepper
1/3c grated romano & parmesan blend cheese
3tbs almond flour (feel free to substitute 1/4 cup of your favorite breadcrumbs here: ground chex, ground gluten free bread, ground gluten free waffles, ect.  I used almond flour as an experiment to see if it would lend a nuttier flavor and it turned out delicious.  If you don't have any of these ingredients, just omit all together)
1lb ground beef or dark meat ground turkey
2c marinara (I used trader joe's)

Directions:
1. Grease a large casserole or glass pan with oil.  Preheat oven to 400F.
2. With a spoon or melon ball scooper, carefully scrape out the center of the zucchini leaving 1/4" border around the vegetable.  Do not discard the seeds and flesh of the vegetable.  Instead, chop it up into a dice and set aside.  Place hollowed out veggies in the prepared pan.
3. Wisk egg, onion, parsley, katsup, garlic, salt, and pepper in a large bowl to blend.  Stir in cheese and almond flour/breadcrumbs.  Mix in the meat and leftover squash flesh until combined.
4. Fill zucchini and pepper halves with a mound of the meat mixture, dividing evenly.  Pour marinara sauce over each of the stuffed veggies.  Bake uncovered until the veggies are tender and roasted and the center of the meat mixture registers 165F (45 minutes or so).  Transfer to your plate and enjoy (top with additional cheese if desired).