My Zucchini Soup Recipe

Here's another one I made up myself:

Creamy Zucchini Soup

25 min | 10 min prep

| Edit...

My Notes:

My Notes

ONLY YOU see your private notes, and they print with the recipe.

Your review has been submitted for approval and will appear shortly.

Got some extra zucchini to use up? Here's an easy, healthy, and delicious soup recipe I just concocted. I've made it both with cream or with regular milk, both turn out yummy.

SERVES 4 , 4 cups

Change to: cups US Metric

• 1
• 2
• 3
• 4
• 5

clear stars

Write a Review! (optional)

Ingredients

• 2 tablespoons olive oil
• 1 medium onion
• 2-3 medium zucchini
• 2-3 cups vegetable broth
• 2 tablespoons cream (can substitute milk)

Directions

1. Roughly chop onion and zucchini. Cook onions in oil for 3-4 minutes over medium heat, then add zucchini and cook for another 1-2 minutes.

2. Add enough broth to cover the vegetables and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the zucchini is soft.

3. Remove from heat and puree the soup in batches.

4. When pureed, return to pot and stir in cream.

5. Add salt and pepper to taste.

My New Chard Recipe

Garlic-Chard Stuffed Acorn Squash With Gruyere Cheese

55 min | 10 min prep

| Edit...

My Notes:

My Notes

ONLY YOU see your private notes, and they print with the recipe.

Your review has been submitted for approval and will appear shortly.

Here's one I made up myself! This is a great way to use up leftover cooked chard, and a good way to make squash savory instead of sweet. Plus, it only has a few ingredients and is quite easy! Delicious!

SERVES 2 -4

Change to: Servings US Metric

• 1
• 2
• 3
• 4
• 5

clear stars

Write a Review! (optional)

Ingredients

• 1 tablespoon olive oil
• 1 bunch chard leaves
• 2 garlic cloves (more if you like!)
• 1 medium acorn squash
• 1/4 cup shredded gruyere cheese

Directions

1. Heat oven to 400 degrees.

2. Cut the acorn squash in half length wise (a big knife works best -- be careful!), and scoop out seeds.

3. Place squash cut side down in a baking dish, add a small amount of water (about 1/4 cup), cover with tin foil and place in oven. Cook 30 - 40 minutes, or until very tender when pierced with a fork.

4. Meanwhile, wash, de-stem and chop chard & finely chop or press garlic.

5. Heat oil over medium-high heat in large pan - add garlic and cook for 1-2 minutes.

6. Add chard and saute until reduced in size and wilted, about 5-7 minutes.

7. When the squash is tender, remove from the oven and fill each cavity with sauteed chard. Mix in shredded gruyere with chard.

8. Place filled squash back in oven for a few minutes, just enough to melt the cheese.

Balsamic Chicken & Israeli Couscous w/ Spinach & Lemon

This week, for Shabbat dinner, I made Balsamic Chicken, found here: http://www.recipezaar.com/Balsamic-Chicken-With-Garlic-Couscous-90485. I used the same amount of marinade for only two chicken breasts, and reduced the sugar to only 1 tablespoon.

Instead of the garlic couscous listed, I made: http://www.recipezaar.com/Spinach-and-Onion-Couscous-80667. I used Israeli couscous in lieu of regular and a bunch of fresh spinach instead of frozen, and omitted the cheese & pecans (although, truthfully, I only left out the pecans because I "toasted" them a little too much!).

The two went quite well together, and I also served roasted yukon gold potatoes with red onions, parsley, tossed in olive oil, kosher salt and black pepper. Yum!