Oh Boy! Do we have some fun, interesting, and delicious recipes for your this week!
Check them out ....
Yellow squash soup
4 to 6 servings
1-1/2 pounds yellow squash, chopped 2 cups chopped sweet onion 1 yellow or orange bell pepper, chopped 2 tablespoons olive oil 4 teaspoons vegetable base 4 cups water 1/2 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon dried thyme 1 tablespoon chopped garlic 1/4 teaspoon ground nutmeg 1/2 cup sour cream Parmesan cheese for garnish (optional)
1. In a large soup pot, saute the squash, onion, and bell pepper in oil until the onion becomes translucent.
2. While vegetables are cooking, stir together the vegetable base with hot water (or use /homemade/canned vegetable broth.)
3. Season vegetables with salt, pepper, thyme, and garlic, then stir in the broth and simmer on low for about 25-30 minutes.
4. Remove from heat and allow mixture to cool somewhat, then purée in a food processor or with a stick immersion blender until smooth.
Tomato Basil Zucchini Bread
The savory character of this bread comes from the zucchini, cheese, tomato pieces and basil. Aside from these ingredients, the recipe is that of a basic quick bread. You have probably made them many times before, and this one will be just as easy to whip up! You can choose to peel your zucchini first, or leave the skins on, whichever you prefer. I peeled some of the skins off my zucchini, but I did leave a little bit on, to give the bread a little extra color.
One batch makes an 8x8 pan (or 9x5) of bread. The cooking times will slightly vary, by about 5 minutes, depending on the size of pan you use, but I don't recommend anything smaller because the bread might not be cooked in the center before the outside is very dark brown.
1 1/2 cup grated zucchini
1/2 cup tomato, finely diced
1 tsp dried basil
1/2 cup vegetable oil
1 1/2 cup flour
2 tsp baking powder
1 tsp salt
1 cup Colby Jack cheese, divided
Preheat the oven to 350 F.
Combine the zucchini, tomato, basil, oil and egg in a bowl and mix together. In a separate bowl, mix the flour, baking soda, baking powder and salt together. Slowly add the dry ingredients into the wet ingredients, while stirring (If you are thinking "But I don't have enough hands!" - you can add a little, stir a little, add a little, stir a little etc). There will be a few lumps remaining.
Add half the cheese into the bread batter and mix together. Pour the batter into an 8x8 (or 9x5) greased bread pan and spread it out evenly. Sprinkle the remaining cheese over the top of the bread.
Bake for 25-30 minutes, until the edges are browning, and a toothpick inserted in the center comes out clean.
Remove the bread from the pan and let it cool completely on a cooling rack before slicing.
QUINOA, MUSHROOM, AND ZUCCHINI VEGGIE BURGERS
These Quinoa, Mushroom, and Zucchini veggie burgers are fresh and healthy! Plus, the secret to the perfect homemade veggie burgers that don't fall apart. Make a bunch and freeze the leftovers!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
16 oz. mushrooms chopped
1 zucchini grated
4 tablespoons extra-virgin olive oil divided
2 cups cooked quinoa (3/4 cup dry)
plenty of salt and pepper to taste
1/2 teaspoon crushed red pepper or more, if you like spicy!
2 cloves garlic minced
1/2 cup green onions chopped
1 cup breadcrumbs preferably whole wheat
Preheat oven to 375 degrees and line a baking sheet with parchment paper.
Cook quinoa according to directions, if it's not already cooked.
Sauté mushrooms and grated zucchini in 2 tablespoons olive oil with a generous pinch of salt over medium-high heat. Stir only once in the beginning and allow liquid from vegetables to evaporate. Continue cooking until vegetables are tender and most of the liquid has evaporated.
Mix cooked quinoa, sautéed vegetables, and all remaining ingredients (except for the extra olive oil) in a medium-sized bowl.
Form 6-8 patties with the mixture and fry over medium-high heat in 2 tablespoons of olive oil in a nonstick skillet. Cook for 2-4 minutes on each side, or until browned.
Move patties to parchment covered baking sheet. Bake at 375 degrees for 20 minutes.
If the mixture seems too sticky and won't hold together, try either adding more breadcrumbs or refrigerating the mixture for a couple of hours before forming the patties.
Cucumber-Chili Mexican Paletas
3 cups peeled, seeded and diced cucumber, plus 1/2 unpeeled cucumber chopped into 1/2-inch chunks
½ fresh jalapeño pepper, seeded and diced
1/4teaspoon chili powder
2/3cup granulated sugar
1/3cup lemon or lime juice
9(3 oz.) paper cups
In a blender, combine 3 cups cucumber, jalapeño, chili powder, sugar and lemon juice and blend until smooth.
Pour mixture over a fine-mesh sieve into a spouted measuring cup; discard extra pulp.
Pour reserved mixture evenly into 9 (3-ounce) cups. Top each cup with 4-5 pieces of unpeeled chopped cucumber and stir.
Place popsicle sticks in the center of each cup. Place cups in freezer for 4 hours until firm.
If you’re a fan of spiciness, throw in the whole jalapeño rather than half.
If you’re having difficulty with the popsicle sticks standing upright as the popsicles freeze, you can use aluminum foil to help hold the sticks in place. Once you have filled up all the paper cups, group them together on a baking sheet or tray, and lay a piece of aluminum foil over them. Poking through the foil, place a popsicle stick in each up. The foil will help hold the popsicle sticks in place as they freeze.
APPLE PEAR CUCUMBER SALAD
FOR THE DRESSING
2 tablespoons whole grain mustard
2 tablespoons fresh dill, chopped (or 2 tsp dried)
2 tablespoons apple cider vinegar
1⁄2 teaspoon brown sugar
4 tablespoons extra virgin olive oil
FOR THE SALAD
2 tart apples, crunchy (Gala, Pink Lady, Braeburn)
1 pear (Anjou, Bartlett, etc.)
1 seedless cucumber (or seeded)
1 small sweet onion
For the Dressing:
Mix the mustard, dill, vinegar, sugar and olive oil together. Set aside.
For the Salad:
Core and slice apples and pears into thin slices, leaving skin on for color and flavor.
Slice cucumber into rounds (if using cucumber with seeds, cut in half lengthwise, scrape out seeds, and cut into half moon slices).
If cucumber is waxed, peel it; otherwise leave skin on.
Slice onion any way you like.
Add all to bowl with dressing and toss to coat.
ROASTED TOMATO AND VEGETABLE SOUP WITH GIN DRIZZLE
4 large tomatoes, cut in half (remove some of the core if needed by cutting into a V-shape and remove)