Butternut Squash Soup

I've made this twice now and both times it was delicious! It has crazy high reviews on allrecipes.com, which is no surprise. This is almost the same as the recipe online with just a few tweaks. 

INGREDIENTS:
1 chopped onion
4 tablespoons butter
6 cups peeled and cubed butternut squash (1 squash)
3 cups water
4 tsp Better Than Bouillon chicken base
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon chili powder
1 (8 ounce) packages cream cheese

DIRECTIONS
In a large saucepan, saute onions in butter until tender. Add squash, water, bouillon, marjoram, black pepper and chili powder.

Bring to boil; cook 20 minutes, or until squash is tender.

Puree squash and cream cheese in a blender or food processor in batches until smooth.

Return to saucepan, and heat through. Do not allow to boil.

Serves: 4-5

Roasted Broccoli (from frozen)

This recipe is a game changer! I love roasted broccoli and am thrilled that this method makes it super easy to make. Originally from Budget Bites. You could absolutely make this up in gallon freezer bags and freeze for an even faster side dish!

INGREDIENTS:

1 lb. frozen broccoli florets
2 tbsp olive oil
1 tbsp Montreal steak seasoning

DIRECTIONS:

• Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Spread the frozen florets out over the baking sheet.
• Drizzle the olive oil over the florets, then sprinkle the Montreal steak seasoning over top. Toss the florets in the oil and seasoning until everything is evenly distributed
• Transfer the baking sheet to the oven and roast for 20 minutes. Take the baking sheet out and use a spatula to stir the broccoli and redistribute the oil and spices. Return the baking sheet to the oven and roast for another 10 minutes, or until the broccoli develops the amount of brownness desired. 
• Best if served immediately as the broccoli tends to cool very quickly.

SERVES: 4

Balsamic Garlic Roasted Green Beans and Mushrooms

Balsamic Garlic Roasted Green Beans & Mushrooms

10 minPrep Time

20 minCook Time

30 minTotal Time

Ingredients

• 1 pound fresh green beans, trimmed and halved
• 8 ounces mushrooms, cleaned and halved
• 8-10 whole garlic cloves, halved
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

Instructions

1. Preheat oven to 450 degrees. Line a large rimmed baking sheet with foil and spray with non-stick cooking spray.
2. Spread green beans, mushrooms and garlic in an even layer on the prepared baking sheet.
3. In a small bowl, whisk together olive oil and balsamic vinegar. Drizzle over vegetables in pan and toss to coat evenly. Season with salt and pepper, to taste.
4. Bake for 20-25 minutes, or until beans are tender-crisp.

Melt in Your Mouth Potatoes

Melt in Your Mouth Potatoes

10 minPrep Time

45 minCook Time

55 minTotal Time

Ingredients

• 3 pounds Yukon Gold potatoes, peeled
• 6 tablespoons butter, melted
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup chicken broth
• 2-3 cloves garlic, peeled and crushed
• 2 tablespoons fresh chopped parsley

Instructions

1. Place oven rack in upper-middle position. Preheat oven to 475 degrees. Spray a large rimmed baking sheet with non-stick cooking spray.
2. In a small bowl, combine melted butter, thyme, rosemary, salt, and pepper.
3. Cut potatoes into 3/4 to 1 inch thick slices, discarding ends. Toss potatoes in butter mixture. Arrange in a single layer on prepared baking sheet.
4. Roast potatoes for 15 minutes. Remove from oven and flip potatoes over. Return to oven and roast for an additional 15 minutes.
5. Remove potatoes from oven and flip one more time. Add the broth and garlic to the pan and carefully return to oven. Roast for an additional 10-15 minutes, or until potatoes are tender. Sprinkle with parsley and serve.

Kale, Cherry and Farro Salad

Kale, Cherry and Farro Salad

1/4 c plus 2 T. extra virgin olive oil

1 small shallot, diced

1 c. farro, rinsed

1 t. kosher salt, divided

2 sprigs fresh oregano or ½ t. dried oregano

Juice of ½ large lemon

Juice of 1 medium orange

1 small bunch of Kale, stemmed, finely shredded

½ c. dried cherries, chopped

½ English cucumber, chopped

4 o. goat cheese

½ c. slivered almonds or pine nuts, toasted lightly in oven

Heat a medium saucepan over med-high heat. Add 2T. olive oil and shallot. Cook until shallots have softened, about 3 minutes. Add the farro and toast in olive oil, about 3-4 minutes, stirring often. Reduce heat to medium/med-low and stir in 2 c. water, oregano and ½ t. salt. Bring to a simmer and cook, stirring occasionally, until the farro is cooked through and tender, about 20-25 minutes. Remove fresh oregano sprigs (if using), drain farro if necessary and set aside.

Whisk together lemon and orange juice, ¼ c. olive oil and ½ t. salt in large bowl. Add the warm farro and toss. Add kale, dried cherries, cucumber and nuts (if using). Toss to combine. Crumble in goat cheese and mix gently.

*Note: If farro dressing tastes too tart, use honey to sweeten. If it doesn’t taste tart enough, add more lemon juice or orange juice.

Herbed Spaghetti Squash

This is a wonderful, healthy dish from Emeril. There's something almost magical about scraping the sides of a spaghetti squash and seeing the little strands break away. It truly does look like angel hair pasta! I went out into the garden and just snipped a little bit of each herb I had growing and tossed them in.

Ingredients
1 small spaghetti squash, about 2 1/4 pounds
2 1/2 tablespoons butter
2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Directions
Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

SERVES 4

Mango Quinoa Salad

I have made this dish from Our Best Bites several times now, and it's turned out well every time! As a cold salad, it's wonderful in the summertime. You can serve it as a side dish or main dish. 


INGREDIENTS:
2 cups cooked quinoa at room temperature, or chilled
1 (14 oz) can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper

DIRECTIONS:
Place cooked quinoa in a large bowl.  Add mango, red pepper, green onion, black beans, and cilantro.  In a small bowl combine vinegar, olive oil, and lime juice.  Whisk until smooth and pour on top of salad.  Toss to combine and add salt and pepper to taste.  Chill for at least one hour before serving.

Zucchini and Yellow Squash Gratin

When the squash are starting to pile up, it's time to look for delicious new ways to eat them, like this tasty gratin! http://www.marthastewart.com/337701/zucchini-and-yellow-squash-gratin

INGREDIENTS:

• • 2 tablespoons butter
  • 2 medium zucchini (about 7 ounces each), sliced crosswise 1/4 inch thick
  • 2 medium yellow squash (about 7 ounces each), sliced crosswise 1/4 inch thick
  • 2 shallots, minced (* I used a 1/4 diced onion)
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 1/2 cup heavy cream (* I used 1/2 cup whole milk and a light sprinkle of flour to thicken)
  • 1 cup panko
  • 1/2 cup grated Parmesan cheese

DIRECTIONS:

1. Preheat oven to 450. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes.
2. Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and 1/4 cup Parmesan.
3. Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining panko and Parmesan; season with salt and pepper. Bake until top is golden, 8 to 10 minutes.

Yield: 4 servings

Garden Fresh Spaghetti Sauce

While my own garden has produced a pitful amount of tomatoes, I was gifted some tomatoes from some more successful gardeners. I used them, along with fresh herbs from my garden and some onions from the root cellar to create this amazing recipe from food.com! 


INGREDIENTS:
4 lbs fresh tomatoes, chopped & peeled
2 medium onions, chopped
4 cloves garlic, chopped
1/4 cup fresh basil, chopped
3 sprigs fresh oregano, chopped
1/4 cup olive oil
1 teaspoon salt
4 sprigs parsley, chopped
1 tablespoon sugar

DIRECTIONS:
To cook pasta sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.
Add onion, basil, oregano, garlic and salt.
Saute until onion is tender, approximately 5 minutes.
Add tomato, parsley and sugar; heat to a boil; reduce heat and simmer, uncovered for about 2 hours, stirring often or until sauce has thickened. *This took about 3 hours for me, but so worth it! It does thicken up if you are patient.

Yield: approx. 4 cups or 28 oz. pasta sauce.

Garden Penne

I was looking for a recipe to use with my first summer squash of the season. I modified this one from allrecipes.com and it was a hit. If only my red onions and peppers were ready! I'd have had all the ingredients from my own garden. While this was delicious fresh, I bet you could freeze it as well.


INGREDIENTS:
1 (16 ounce) package penne pasta
1 tablespoon olive oil
1 zucchini, chopped
1 yellow squash, chopped
1/2 red onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon crushed garlic
1 (28 ounce) can Italian diced tomatoes, drained
1 (28 ounce) jar pasta sauce
1 (15.25 ounce) can whole kernel corn,drained (or 1 cup frozen corn)
1 teaspoon crushed red pepper, or to taste
1/2 teaspoon black pepper, or to taste
2 cups shredded mozzarella cheese


DIRECTIONS:
1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, place the pasta in a large bowl, and set aside.
2. While the pasta is cooking, heat the oil in a large skillet over medium heat, and cook and stir the zucchini, squash, onion, red and green peppers, and garlic until the vegetables are tender, for about 10 minutes. Pour in the tomatoes, pasta sauce, and corn, and stir to mix. Sprinkle with red and black pepper to taste, and bring the mixture back to a boil. Simmer for 20 minutes.
3. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
4. Pour the vegetable mixture into the bowl with the cooked penne pasta, stir to mix well, and spoon into the prepared baking dish. Sprinkle the mozzarella cheese over the top, and bake in the preheated oven until the cheese is melted and the casserole is bubbling, 20 to 30 minutes.

Servings: 6

Quinoa with Roasted Veggies and Feta

I jumped onto the quinoa bandwagon and so far have enjoyed the ride.  It's pronouced "kin-wah," by the way, and it not easy to find in the grocery store.  Look for it by the specialty rice and couscous.  This recipe is from Taste of Home and was delicious. Quinoa reminds me a lot of couscous. It is basically seeds and is cooked a lot like rice. It is high in protein and fiber and other healthy stuff.

INGREDIENTS:

3 medium carrots
2 small zucchini
2 medium sweet red peppers, chopped
1 medium sweet onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
1 can (15-1/4 ounces) whole kernel corn, drained
2 cups reduced-sodium chicken broth
1 cup quinoa, rinsed
1/4 cup minced fresh parsley
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 cup crumbled feta cheese

DIRECTIONS:

• Cut carrots and zucchini in half and into 1/2-in. slices; place in a large bowl. Add the peppers, onion, oil, garlic, oregano, pepper and salt; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
• Bake at 400° for 10 minutes. Stir in corn; bake 25-30 minutes longer or until vegetables are tender. Set aside to cool.
• Meanwhile, in a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork.
• Transfer quinoa to a large bowl; stir in the vegetables, parsley and basil. Sprinkle with cheese; serve with lemon. 

Yield: 6 servings.

Veggiepalooza

Zucchini Parmesan Crisps

2008 Ellie Krieger, All Rights Reserved

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

30 min

Level:

Easy

Serves:

4 servings, serving size 1/2 cup

Ingredients

• Cooking spray
• 2 medium zucchini (about 1 pound total)
• 1 tablespoon olive oil
• 1/4 cup freshly grated Parmesan (3/4-ounce)
• 1/4 cup plain dry bread crumbs
• 1/8 teaspoon salt
• Freshly ground black pepper

Directions

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Tomato Salad

Recipe courtesy Food Network Magazine

Prep Time:

--

Inactive Prep Time:

--

Cook Time:

5 min

Level:

Easy

Serves:

--

Directions

Cut 1 1/2 pounds mixed tomatoes into wedges; season with salt and pepper. Cook 3 tablespoons balsamic vinegar and 2 teaspoons brown sugar in a small skillet over medium heat until reduced by half, about 3 minutes; remove from the heat and whisk in 2 tablespoons olive oil. Drizzle over the tomatoes; top with snipped chives and basil. **I like to toss in a few chunks of fresh mozzerella cheese too!** Delicous!

Couscous-Stuffed Peppers with Basil Sauce

Recipe courtesy Giada De Laurentiis

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

1 hr 0 min

Level:

Easy

Serves:

4 servings

Ingredients

Filling:

• 1 cup low-sodium chicken broth
• 2 teaspoons ground cumin
• 3/4 cup couscous
• 1 cup canned garbanzo beans, rinsed and drained
• 1/4 cup dried currants
• 1 packed cup chopped baby spinach leaves
• 1/2 cup (4 ounces) crumbled feta cheese
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 2 medium red bell peppers
• 1 medium yellow bell pepper
• 1 medium orange bell pepper
• Hot water, as needed

Sauce:

• 1 packed cup fresh basil leaves
• 1/2 cup (about 4 ounces) creme fraiche
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon water
• 1 garlic clove, coarsely chopped
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon sugar
• 1/4 teaspoon salt, plus extra, as needed
• 1/4 teaspoon freshly ground black pepper, plus extra, as needed

Directions

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Filling: In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes. Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.

Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Cooks Note: If the filling begins to brown too quickly, cover the pan with foil.)

Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.

Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.

Summer Squash Casserole

This rich, creamy side with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics or to pair up with a wide variety of entrees. Our taste testers loved the buttery flavor and dubbed it “comfort veggies”! Jennifer Wallace — Canal Winchester, Ohio

10 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

• 2 medium yellow summer squash, diced
• 1 large zucchini, diced
• 1/2 pound sliced fresh mushrooms
• 1 cup chopped onion
• 2 tablespoons olive oil
• 2 cups (8 ounces) shredded cheddar cheese
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/2 cup sour cream
• 1/2 teaspoon salt
• 1 cup crushed butter-flavored crackers (about 25 crackers)
• 1 tablespoon butter, melted

Directions

• In a large skillet, saute the summer squash, zucchini, mushrooms and
• onion in oil until tender; drain.
• In a large bowl, combine the vegetable mixture, cheese, soup, sour
• cream and salt. Transfer to a greased 11-in. x 7-in. baking dish.
• Combine cracker crumbs and butter. Sprinkle over vegetable mixture.
• Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
• Yield: 10 servings.

Zucchini Garden Chowder

Years ago, when my husband and I put in our first garden, a neighbor suggested zucchini since it's easy to grow. Our kids were reluctant to try new things, so I used our squash in this cheesy chowder—it met with solid approval from all of us! —Nanette Jordan, Flint, Michigan

8-10 ServingsPrep/Total Time: 30 min.

Ingredients

• 2 medium zucchini, chopped
• 1 medium onion, chopped
• 2 tablespoons minced fresh parsley
• 1 teaspoon dried basil
• 1/3 cup butter, cubed
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups water
• 3 teaspoons chicken bouillon granules
• 1 teaspoon lemon juice
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (12 ounces) evaporated milk
• 1 package (10 ounces) frozen corn
• 1/4 cup grated Parmesan cheese
• 2 cups (8 ounces) shredded cheddar cheese
• Pinch sugar, optional
• Additional minced fresh parsley, optional

Directions

• In a Dutch oven, saute the zucchini, onion, parsley and basil in
• butter until vegetables are tender. Stir in the flour, salt and
• pepper. Gradually stir in water. Add the bouillon and lemon juice.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover

© Taste of Home 2011 

2 of 2

Zucchini Garden Chowder (continued)

Directions (continued)

• and simmer for 5 minutes or until corn is tender.
• Just before serving, add cheeses; stir until melted. Stir in sugar.
• Garnish with parsley if desired. Yield: 8-10 servings (about 2-1/2
• quarts).