Sauteed Zucchini and Yellow Squash with Mint

3 T. olive oil
2 garlic cloves, minced
1 onion, small, thinly sliced
2 zucchini (about 1 lb.), cut into 1/2-inch slices
1/8 t. red pepper, crushed
Coarse salt and freshly ground pepper (optional)
1/4 cup fresh mint leaves, cut into thin ribbons

Heat half the olive oil in a large skillet over medium-low heat. Cook garlic and onion, stirring until translucent but not yet softened, about 2 minutes.

Increase heat to medium-high. Add the remaining oil along with the zucchini, squash, and crushed red pepper. Cook, stirring occasionally, until vegetables are tender and golden brown, about 5 minutes. Remove from heat, stir in the lemon juice, and season with salt and pepper (optional).

Transfer to a serving dish, sprinkle the mint on top, and serve immediately.

Grilled Summer Squash with Feta and Basil

2 zucchini, ends trimmed
2 yellow squash, ends trimmed
1 1/2 T. lemon juice, fresh
2 T. extra virgin olive oil
Salt and pepper, optional
1/2 cup feta cheese, crumbled OR extra-firm tofu, crumbled
1 T. basil, fresh, coarsely chopped

Preheat grill to high (about 450 degrees). Place squash on cutting board and make a diagonal cut about 1 1/2 inches from one end. Roll the squash a half turn and make another diagonal cut (in the same direction as the first cut) about 1 1/2 inches from the cut end of the squash. Repeat with the rolling and cutting until you reach the end of the squash. Continue with rest of squash. Place all in a medium bowl.

In a small bowl, mix together lemon juice and olive oil until combined. Season with salt and pepper (optional). Add half of the dressing to the bowl of squash, toss to combine, and set aside.

When the grill is ready, us a slotted spoon to place the squash on the grill. Cook the squash uncovered, turning occasionally, until charred in spots and crisp tender, about 7 - 8 minutes total.

Return the grilled squash to the medium bowl, add the remaining half of the dressing and toss until evenly coated. Let the squash cool until just warm or room temperature, about 15 minutes. Add the feta (or crumbled tofu) and basil and stir to combine. Taste and season with more salt and pepper (optional) as needed.

Piquant Pumpkin & Peanut Soup

It's that time of year! Time to use up all that pumpkin!

Piquant {Spicy} Pumpkin & Peanut Soup 

1 Tbsp. olive oil

1 onion, chopped

2 tsp. ginger, fresh, minced

1/2 tsp. cayenne

1 tsp. lemon zest

3 cups water

2 Tbsp. Bill's Best Chicknish (or other chicken-like broth seasoning)

3 Tbsp. soy sauce

1 - 16 oz. can pumpkin puree

1 - 13.5 oz. can unsweetened coconut milk

1/3 cup peanut butter

1 Tbsp. fresh lime juice

1 Tbsp. agave syrup

Salt to taste

1/4 cup cilantro, fresh, chopped

2 Tbsp. peanuts, roasted

Saute' onion in olive oil. When soft, add ginger and cayenne. Then stir in lemon zest, water, chicken-like seasoning, and soy sauce. Bring to a boil, then reduce heat and simmer for ten minutes. 

Strain the broth into another pot and discard the solids. Return broth to a low simmer. Then whisk in pumpkin,coconut milk, peanut butter, lime juice, agave syrup, and salt. Cook until heated through. 

Serve with cilantro and peanuts.

Butternut Squash Soup

 

Each summer, Grandpa grows an abundant crop of butternut squash which he generously shares with family, friends, and neighbors.  We enjoy it in its simplest form, baked or steamed.  But it's also delicious pureed, seasoned, and made according to recipe instructions in a variety of ways.  Yesterday I tried a new soup recipe that featured this delicious squash.  It was wonderful!  The seasonings were perfect!  It was great for supper, but would also make a delicious first course for a lovely afternoon tea.  I am sharing the recipe with you here:

Butternut Squash Soup

3 - 4 Tbsp. olive oil
2 butternut squash, peeled and cut into cubes (10 cups)
2 onions, diced
4 stalks celery, diced (may substitute carrots)
1 Tbsp. dried thyme
8 cups water*
1/4 cup Bill's Best Chicknish'*
salt to taste
Fresh ground nutmeg

In a large kettle, saute squash, onions, celery, and thyme in olive oil.  When soft (about 10 minutes) add 8 cups of water and Bill's Best Chicknish'.  Bring to a boil.  Reduce to medium heat and simmer for about 30 minutes.  When vegetables are tender, cool slightly.  Using a wand mixer, puree soup until smooth.  Salt to taste and sprinkle with nutmeg.  Stir and adjust seasonings to taste.

Garnish with parsley, chives, or thyme.  Enjoy!
*Instead of water and Bill's Best Chicknish, you can use a boxed vegetable or mushroom broth.