Summer Squash Soup

I made this soup last night for book club.  The soup is creamy, yet light because of the fresh summer vegetables.  I prefer it served warm.  I also will try it with cauliflower next time in place of half the potatoes.

Summer Squash Soup

Ingredients

2 Tbsp olive oil (or vegetable broth)

2 spring onions with tops, chopped

2 Tsp salt

1/4 Tsp red pepper flakes 

2 Tbsp fresh rosemary, chopped

1 lb yellow squash, sliced into 1/2 inch pieces

1 lb zucchini, sliced into 1/2 inch pieces

1 lb white potatoes, peeled & cut into 1/2 inch cubes

3 cloves garlic, chopped

4 cups vegetable broth

1 cup unsweetened soy milk (or almond)

Orzo with Roasted Vegetables

I made this recipe with friends several weeks ago.  It takes some time to chop the vegetables, but otherwise is a simple recipe to make.  A great summer dish to serve your family and eat the leftovers for lunch!

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 tsp kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-snapped pasta

For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 tsp. kosher salt
1/2 tsp freshly ground black pepper

To assemble:
4 scallions, minced (white and green parts)
1/4 cup pine nuts, toasted
3/4 pound good feta (optional)
15 fresh basil leaves, cut into julienne

*Note - I use less olive oil than the recipe calls for - only what I need to coat the vegetables.  Also, I sprinkle the feta lightly over the dish.

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan.  Roast for 20 minutes, until browned, turing once with spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender.  Drain and transfer to a large serving bowl.  Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.  Let cool to room temperature, then add the scallions, pine nuts, feta, and basil.  Check the seasonings and serve at room temperature.

Recipe from Barefoot Contessa Parties, foodnetwork.com.

enjoy -
leanne

Summer Enchiladas

This is one of my families favorite meals!  It's easy, healthy, and you can use fresh summer vegetables!  

Enchilada Sauce

Ingredients:

1/2 cup diced red onion

1 tsp minced garlic

1/2 cup low sodium vegetable broth

1 tbs chili powder

1 tbs honey

1 tbs ground cumin

1/2 tsp salt

1 (28 oz) can or jar of crushed tomatoes (undrained)

Saute onion & garlic in a nonstick skillet for 5 minutes until tender.  Stir in broth and remaining ingredients.  Reduce heat and simmer 30 minutes.  

Enchiladas

Ingredients:

2 cups diced zucchini

1 (10 oz) package frozen whole kernel corn (or you can use fresh)

1 (15 oz) can black beans, rinsed and drained

3 cups Enchilada Sauce (see above)

8 tortillas 

1 1/2 cups shredded cheese (optional)

Preheat oven to 350 degrees.

Saute zucchini and corn in a nonstick skillet over medium-high heat for 5 minutes or until vegetables are tender.  Remove from heat and stir in beans.

Spread 1 cup Enchilada Sauce in the bottom of a 13X9 inch baking dish.  Spoon 1/2 cup zucchini mixture into each tortilla and roll up.  Place tortillas seam-side down in baking dish.  Spread remaining 2 cups of Enchilada Sauce evenly over the tortillas.  

Cover with foil and bake at 350 degrees for 30 minutes.  Uncover & sprinkle with cheese.  Bake for 10 more minutes uncovered until the cheese melts.

Hope you are enjoying slower summer days!

-leanne

Eggplant with Cashew Parmesan

1 medium eggplant (1 ½ pounds), peeled and cut into ¼ inch slices

Cooking spray (You can mix olive oil and water in a bottle to spritz.)

Pasta Sauce (We use Whole Foods 365 Organic Fat Free Pasta Sauce)

Parmesan Cheese (see below for cashew parmesan)

Set oven control to broil and place a rack about 6 inches from the heat.  Spray a large-rimmed baking sheet with nonstick cooking spray.   Place eggplant slices on the baking sheet and spray lightly with cooking spay.  Broil for about 5 – 7 minutes (check often).  The tops of the eggplant should be browned.  Remove from the oven.

In a saucepan heat your pasta sauce over medium heat about 2 minutes until heated through. 

Serve the eggplant with pasta sauce and cashew parmesan cheese.

Veggie Night

At least one night a week at our homes is a "veggie night".  No recipes, no complicated menus, just veggies.  So simple and usually goes over well with everyone, even the less adventurous kids.  Tonight, scratch the planning, scratch the meat, and pile the table with several veggies.  Here's what we've got on the table tonight:
Baked Sweet Potatoes
Baked Apples
Lemon Garlic Green Beans
Roasted Asparagus
(Substitute other green vegetables to your liking, for beans &/or asparagus)

GYG Bowls

We recently discovered Kris Carr and her books and website Crazy Sexy Life.   Her journey with food is fascinating!  I hope you will read more about her and the amazing power of food in her life!

We've adapted the following recipe to throw in our Grab Your Green (GYG) bowl (compliments of Dawn's artistic side.)  Kris calls them Buddha Bowls and they start with a grain such as quinoa or millet.  You add all your leftover RAW veggies for a meal packed with nutrients!  Using avocado makes it creamy!  

Note:  Pomegranates and Blueberries were dessert :)

Quiona or Millet (prepared according to the package)

Add all your favorite veggies!  The combinations are endless!  Toss and Enjoy!  Here are a few we love!

-broccoli or cauliflower (cut in tiny florets)
-finely chopped greens (kale, romaine, arugula, spinach, etc)
-onion or scallions
-grated carrot, zucchini, squash, beets
-diced celery, cherry tomatoes
-1 – 2 cloves fresh garlic
-ground flax and/or chia seeds
-avocados 
-lemon juice 
-sea salt or Braggs Amino Liquid
-dash of cayenne