summer squash

Vegetable Lentil Soup

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This recipe is extremely simple and everyone who’s eaten it has loved it. This recipe came from Lincoln Stevens who was the catering chef for the Woodruff Arts Center and served this recipe at the High Café. Adjust the herbs to suit your household’s preference. I’m not a big fan of rosemary, so I’d have more parsley. The leeks, shallots and garlic are all ways of adding onion flavor to the soup. You could substitute a white or yellow onion for the leeks and shallots and the soup would still be delicious. Leave out the butter, obviously, if you need a vegan dish. We’re running this recipe next month in the AJC.

Squash and Corn Tacos

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Do you know how to roast peppers? I roast poblanos (and other large peppers) by just putting them on the gas burners on my cooktop. You want to brown the skins, so just leave them in the flames and turn them to get all sides blistered. Then drop the peppers into a paper bag, fold down the top and let the peppers steam. When they’re cool enough to handle, remove from the bag and remove the stem, seeds and skin. Easy! I do this periodically and store the roasted peppers in bags in the freezer to pull out as needed.

Summer Squash Pizza

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This is basically a white pizza with squash. Thinly slicing the squash will help it crisp up in the oven. You could use red sauce and mozzarella if you prefer – it’s just another take on roasted squash.

Pizza can go together really quickly. Once you have some pizza dough, you should be able to assemble this one in about 10 minutes, and it bakes in just 5 minutes in a really hot oven.

Make your own dough (mix dough together, let it rest about 15 minutes while you prep the rest of the ingredients), or you can use one of the refrigerated or frozen doughs. I understand that you can buy pizza dough from a pizzeria, too; haven’t tried that yet, but it would be worth a phone call to see if your local favorite will sell you a ball or two.

If you don’t have roasted garlic on hand, just sauté a little minced garlic. Or … if you love garlic and don’t need the flavor “tamed” … just mix it in raw.