Yellow Squash & Bell Pepper Soup

Can be prepared in 45 minutes or less.

¼ cup chopped onion
2 tablespoons unsalted butter
1 large yellow bell pepper, thinly sliced (about 1½ cups)
¾ pound yellow summer squash, sliced thin crosswise (about 3 cups)
¼ teaspoon minced garlic
1 cup low-salt chicken broth
2 tablespoons chopped fresh coriander
2 tablespoons plain yoghurt, whole cream or sour cream

Chop all veggies and saute in butter. Stir in broth and add seasonings:salt and pepper, curry powder, tumeric and coriander to your liking. Bring to a simmer until cooked, 10 minutes. In a blender purée soup and transfer to a glass bowl. Add 2 tbsp sour cream, whole cream or plain yoghurt. Chill.

Andi’s Choco Zucchini Cake

2½ cups unbleached flour, mixed with ½ cup cocoa
2½ tsp baking powder
1½ tsp baking soda
1 tsp salt
1 tsp cinnamon
Set aside.

Heat together ¾ cup butter with 2 cups sugar or a little less. Add 3 eggs, one at a time, beating well each time.

With a spoon, stir in 2 tsp vanilla, 2 tsp grated orange rind and 2 C coarsely grated zucchini, pressed dry.

Alternately stir the dry ingredients and ½ C milk slowly into the zuchinni mixture. Add 1 C chopped pecans or walnuts. Pour batter into a greased, floured 10” tube or bundt pan. Bake at 350 about 1 hour or until a toothpick comes out clean. Cool in pan 15 minutes and then turn out onto serving tray. Drizzle with glaze if desired.

Enjoy!!!!

Ma’s Southern Hash Browned Squash

Can be prepared in 45 minutes or less.

1chopped Vidalia onion
3-4 chopped medium yellow squash
olive oil

Coat pan with olive oil. Saute on low heat until squash starts to get mushy and sticks to the pan, like hash browns. Keep the scrapings. Season with salt and pepper.

Summer Squash Fritatta for Two

Serve this fritatta for breakfast, brunch or a simple dinner.

1 Tbsp olive oil
2 Tbsps chopped onion
¼ lb mushrooms, sliced thin
1 medium zucchini (or 2-3 pattypan or crookneck), sliced thin
1 Cup chopped Swiss chard leaves
1 Tbsp minced fresh parsley
2 Tsps minced fresh basil
Salt and freshly ground black pepper to taste
3 large eggs, lightly beaten with 2 tsp water
2-3 Tbsp shredded Gruyere or Parmesan cheese

1. Heat olive oil in a skillet over medium-high heat. Add onion and mushrooms and saute for 2 minutes.

2. Add squash, chard, parsley, basil, salt and pepper. Saute for about 2 minutes or until the vegetables are tender-crisp.

3. Pour in the eggs, cover and cook for about 2 minutes or until the eggs are almost set. Sprinkle the frittata with cheese and broil until set.

Apple-Stuffed Squash

Ingredients

* 1 medium acorn squash, halved and seeded
* 1/4 teaspoon salt
* 1 medium tart apple, thinly sliced
* 1 tablespoon raisins
* 2 tablespoons butter or margarine
* 2 tablespoons brown sugar
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg

Directions

1. Sprinkle squash with salt. In a skillet, saute apple slices and raisins in butter until apples are tender. Add sugar, cinnamon and nutmeg. Spoon into squash halves; place in a baking dish. Bake, uncovered, at 350 degrees F for 45-55 minutes or until squash is tender.