Soups and Sauces
Zucchini Soup- Francette Martin
zucchini soup very easy and tasty Barely cover zucchinis with water or vegetable broth, cook until soft. Mash with hand held blender with 3 wedges of "Vache Qui Rit" Add salt and nutmeg. Enjoy
Curried Butternut Soup- Suzy
Ingredients: 2 T butter or olive oil 1 onion, chopped 1 leek, white part only, chopped ½ t curry powder ½ t ground allspice 1 butternut squash, 1#, steamed or baked 3 ½ C chicken or vegetable stock Salt and freshly ground pepper ¾ C half & half or vegan substitute buttered croutons or chopped red-skinned apple for garnish Melt butter/oil in large saucepan. Saute onion and leek until limp. Add curry powder and allspice. Saute 1 minute. Add squash, cut in cubes and stock. Bring to boil, cover and simmer 15 minutes. Puree in food processor or blender. Add salt and pepper to taste. Stir in half & half. Heat through, but do not boil.; Suggest you make at least day ahead for flavors to intensify. Make double or triple recipe as you will want more. Bake or steam an extra squash when you are using the oven for something else to make this an easy preparation. Serves 6.
Ingredients: 2 C (closely packed) basil leaves 1/3 C olive oil ¼ C water ¼ C chopped walnuts 3 small garlic cloves, minced ½ C freshly grated Parmesan cheese\ Salt Freshly ground pepper Wash the fresh basil leaves and pat dry. In a food processor, blend all the ingredients until smooth. Add salt and pepper. Pesto is wonderful to make in the summer when basil is abundant. It is EASY. Serve as topping for pasta, pizza, or with steamed vegetables. Also great to add to homemade soups. Makes 1 cup.
A light Salad Dressing- Megan
For best results, PLEASE use organic, fresh, super high quality everything. 1/4 c. extra virgin olive oil 1/4 c. balsamic vinegar 1-2 cloves fresh minced garlic (please note that mincing will yield better results than pressing and premade jars of minced garlic are NOT acceptable) pinch of salt lots and lots of fresh ground pepper Put all ingredients in a bowl or cup, stir gently but thoroughly, and spoon onto salad. Leftovers keep well for several days in fridge. You can also add a spoonful or two of dijon if desired.