Published by mel on September 9, 2009 in entree, recipe and sides & bites.
I spent Labor Day weekend on Lake Michigan – eating s’mores by the beach bonfire, drinking the first of the season’s Octoberfest and generally lounging around. At night the temperatures dipped into the 50’s and I snuggled into my hoodie. A very welcome taste of Fall for this Floridian. And it got me thinking about soup, even after I returned to the stifling Miami humidity.
So, with Fall on the brain , but summer in the pantry, I made this Zucchini, White Bean and Leek Soup. Instead of using potatoes and cream as a base, I simply sauteed some leeks and simmered those with zucchini and lots of garlic in some chicken stock. I added cannelini beans for creaminess and blended it into a nice, soothing puree. Topped with croutons, a dusting of Parmesan cheese and some basil oil – it was a pretty perfect lunch. A little summer, a little fall and just right.
Continue reading ‘Zucchini, White Bean & Leek Soup’
Published by mel on August 26, 2009 in entree, recipe and sides & bites.
What happens when you take everything that’s fresh and colorful about summer and stuff it in a tomato? This amazingly light and flavorful dish – baked tomatoes stuffed with fresh corn, black beans, zucchini and cilantro. I also added a little coriander and cumin for flavor and some lemon juice to brighten it all up. Finally, no baked dish is complete without breadcrumbs and a dusting of cheese, Cotija cheese in this case.
They’re as comforting as a casserole, but still fresh and healthy. They’re also really pretty, all red and green and yellow with a crusty top.
Continue reading ‘Summery Baked Tomatoes’
Published by mel on August 4, 2009 in entree and recipe.
Another zucchini and squash recipe for those with an abundance of summer produce. One of my favorite dishes of all time is thick, rich Thai curry. I love the aromatic coconut milk, the spice of the curry paste and the fresh vegetables. It’s my all-time favorite takeout meal. Yes, it even beats pizza. (Shocking! I know.)
But it’s summer and it’s mighty hot out, so I thought I’d make a lighter version with part coconut milk and part chicken stock. And of course, it’s a great way to use up all that summer squash! The curry is still hot and spicy, but it’s not as overwhelming as the traditional version. I used tofu because I love the way it absorbs the spicy coconut milk, but it would be equally good with shrimp or chicken if you’re tofu-averse.
A great way to enjoy one of my favorite winter meals in the sweaty depths of summer.
Continue reading ‘Lighter Summer Squash Red Curry with Basil’
Published by mel on July 24, 2009 in recipe and sides & bites.
Right around this time every year, people start scouring around for new zucchini recipes to get through what is usually an abundance of summer squash. Zucchini muffins, zucchini bread, ratatouille and zucchini pasta abound. Fortunately for me, I love the stuff and can’t get enough.
One of my favorite preparations is on the grill. Marinated and grilled summer vegetables are so good in pasta, salad or as a simple side. This time, I sliced some zucchini and yellow squash very thin, sprinkled with salt and pepper and quick-grilled them. Stacked with fat tomato slices and topped with a thick hunk of fresh mozzarella cheese, they made a very delicious and very pretty caprese salad.
But what really made it special was the good olive oil and and balsamic reduction I drizzled over the top. I’d never made a balsamic reduction and was pleasantly pleased by how utterly delicious and simple it was. I just simmered some aged balsamic vinegar in a little pot for awhile and it became an intense, slightly sweet syrup that’s insanely good with vegetables and creamy mozzarella.
A beautiful appetizer and an even better sandwich squished into a fresh baguette. Yum, yum and yum!
Continue reading ‘Grilled Summer Squash Caprese’
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