sunday dinner

This week we present summer veggie recipe inventions, a soup from me and an orzo salad from Joanna.

When asked to name my favorite food, I always respond with “soup.”  It can be served steamy or chilled, as a side dish or a meal, on holidays or sick days.  Whether it’s decadently creamy or packed with nutritious vegetables, soup always equals comfort. 

Roasted baby pepper, summer tomato & basil soup with basil mascarpone cream

pepper tomato soup

Warm orzo salad with roasted summer squash, zucchini, eggplant, baby peppers, purple onion, carrot, garbanzo beans, petit peas, pine nuts and feta

orzo vegetable salad


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One response to “sunday dinner

  1. Jessica Goldkind

    Zucchini-Hummus Soup

    Serves 4 (I triple it)
    1 tsp. olive oil
    1 small onion
    3 zucchinis – sliced (about 1 lb.) – can peel some
    2 c. vegetable or chicken stock
    6 oz. ready-made plain hummus
    fresh lemon juice to taste (optional)
    parsley to garnish (optional)

    Heat oil over medium heat. Add onion and zucchinis. Cover and cook for 3 minutes, stirring occasionally until vegetables begin to soften. Add stock and season lightly with salt and pepper. Bring to a boil. Reduce heat and cover. Cook gently for about 20 minutes until the vegetables are tender. Remove from heat. Allow to cool slightly. Puree in a food processor or immersion blender. Add hummus to the pureed soup (can puree everything and then add hummus).
    Return to pan. Reheat over medium/low heat. Adjust seasonings as needed.
    Great cold as well.

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