Squash Blossom Soup

I N G R E D I E N T S
1/4 stick butter
1 onions, sliced
1 or 2 cloves garlic, minced
4 cups chicken broth
1/2 pound blossoms, Zucchini or other squash (about 4 cups)
1 cup half and half
1/4 cup grated anejo cheese
1 lime cut in wedges
Salt and freshly ground pepper to taste

I N S T R U C T I O N S
Melt the butter in a large saucepan. Saute the onions, seasoning with salt and pepper. Cook about five minutes. Pour in the stock and bring to a boil, lower heat and simmer 10 to 12 minutes add the blossoms and cook 5 minutes longer.

Transfer soup to food processor and puree until smooth. Strain soup back into saucepan. Pour in the half and half and bring to a boil. Season with salt and pepper.

Serve hot, garnished with the cheese and lime wedges.

Credit: Gourmet Sleuth

Zucchini Bread

A classic recipe, except that my mom's version calls for coconut oil (a healthy alternative to vegetable oils). I think this is the best zucchini bread recipe out there, and it's super easy to make.

Ingredients:

3 eggs, beaten

1 cup unrefined coconut oil

2 cups sugar

2 cups grated zucchini

2 tsp. vanilla

3 cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp sea salt

1 tsp cinnamon

1 cup chopped nuts (optional)

Directions:

Preheat oven to 325. Grease and flour 2 loaf pans. Beat eggs. Add sugar, oil, vanilla, and zucchini. Cream together with electric hand mixer. Add the rest of ingredients to the creamed mixture and stir together until blended. Bake for 1 hour.

Photo Credit: Beau Gustafson

Summer Vegetable Ratatouille

This vegetarian ratatouille recipe is a great way to use all the vegetables you can find at the farmers' market this time of year - summer squash, eggplant, peppers, tomatoes, and more.
Ingredients:

• 2 onion, sliced into thin rings
• 3 cloves garlic, minced
• 1 medium eggplant, cubed
• 2 zucchini, cubed
• 2 medium yellow squash, cubed
• 2 green bell peppers, seeded and cubed
• 1 yellow bell pepper, diced
• 1 chopped red bell pepper
• 4 roma (plum) tomatoes, chopped
• 1/2 cup olive oil
• 1 bay leaf
• 2 tablespoons chopped fresh parsley
• 4 sprigs fresh thyme
• salt and pepper to taste

Directions:

1. Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
2. In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
3. Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
4. Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
5. Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
6. Remove the bay leaf and adjust seasoning.

Stuffed Patty Pan Squash

Here is my personal favorite Patty Pan Squash recipe. You'll probably see these show up at my baby shower next month! It's the summer squash version of twice baked potatoes. Of course, I'm partial to everything with butter and cheese (and bacon!).

Ingredients:

6-8 patty pans
2 tbsp. butter
3-4 tbsp. onion, chopped
3-4 tbsp. celery, chopped
4 tbsp. tomato soup
Salt & pepper to taste
Cheese crackers, crushed

Directions:

Wash and trim squash. Drop in boiling water and simmer until about half done. Drain and cool. Spoon out centers, leaving 1/2 inch shell. Do not cut through bottom. Chop removed centers and set aside. Saute onion and celery in butter until soft. Add chopped centers, tomato soup, salt and pepper. Mix then add enough crushed cheese crackers to thicken filling.

Fill shells. Sprinkle crushed cheese crackers over tops. Bake at 350 degrees until hot and squash is done, approximately 20-30 minutes.

Grilled Patty Pan Squash

Patty Pans are a very versatile summer squash that can be prepared in just minutes, as in the recipe below. If you're feeling more adventurous and have a little more time on your hands, you could try this recipe for Stuffed Patty Pans. Or, to get more use out of a variety of seasonal veggies, my friend Alex adds her Patty Pans into a Summer Vegetable Ratatouille.

4 medium sized patty pan squash
olive oil with onion and garlic powder

Cut squash length wise and remove seeds. Wash throughly in cold water and pat dry.

Pour 1/4 cup olive oil into a cup and add 1/4 tsp garlic and 1/4 tsp onion powder. You can add other spices to the oil if desired.

Note: Rosemary, oregano, sweet marjoram, fresh basil, red pepper flakes, salt and pepper, parsley are good suggestions.

Pre-heat Grill to 400°F.

Brush squash on one side with olive oil mixture and place face down on grill.

Cover for 6 to 10 minutes then brush top of squash with olive oil, turn over and cover again.

Repeat this process until squash is golden brown on both sides.

Serve hot with bowl side upwards. Can be sprinkled with cheese of your choice.

Recipe Credit: Cooks.com