Summer Squash Soup

I always feel a bit strange making soup during the heat of summer but all the amazing produce calls for a batch or two. This particular squash soup first made an appearance after a summer party at the CSA where someone had brought a similar soup. It’s a flexible soup whereas the potatoes and/or carrot can be left out if you don’t have them. The ingredient list is long but a good chunk of it are spices you most likely already have on hand.

~ Recipe compliments of Erin Alderson

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Recipe

Summer Squash Soup

• 1 tablespoon olive oil

• 1/2 cup minced yellow onion

• 2 cups finely diced yellow summer squash

• 1 cup peeled and diced yukon gold potato

• 1/4 cup diced carrot

• 1 clove garlic minced

• 3/4 teaspoon cumin powder

• 1/2 teaspoon coriander

• 1/2 teaspoon turmeric

• 1/2 teaspoon smoked paprika plus extra for topping

• 1/4 teaspoon mustard powder

• 1/4 teaspoon cinnamon

• pinch cayenne pepper optional

• 1/4 cup dry white wine

• 2 cups low-sodium vegetable broth

• 1/4 cup coconut milk plus extra for topping

• Salt to taste

• Cilantro, shaved apple and golden raisins for topping

• Add toasted nuts for an extra crunch!

Directions

1. Heat a heavy-bottomed pot over medium-low heat. Add the olive oil followed by the onions. Cook until the onions are fragrant and translucent, 4 to 5 minutes. Stir in the squash, potato, and carrot. Continue to cook for until the squash begins to soften, 5 minutes or so. Stir in the garlic, cook for a minute then add in all the spices, cooking for another minute more.

2. Add the wine, scrapping up any pieces stuck to the bottom. Allow some of the wine to cook out then measure in the vegetable broth. Bring to a boil, reduce to a simmer, and let cook until the potatoes are tender, 10 to 15 minutes.

3. Puree the soup using a blender or an immersion blender. Add in the coconut milk and continue to heat the soup until hot. Taste and add salt as needed (usually depends on how salty the broth is). Divide into two bowls and top with a drizzle of coconut milk, sprinkle of paprika, and cilantro.

Chipotle Zucchini & Fennel Dip

Zucchini is the most versatile of squashes. It can be fried, roasted, baked into bread, served fresh with salad, and the list goes on. Its springy texture absorbs flavor exceptionally well, and its subtle bitterness is highlighted best with a zesty sweetness (which is probably why it tastes so good with a little sprinkle of lemon juice). But for every zucchini lover, there is a loather who needs to see the light. We hope this recipe presents a new way to disguise zucchini in plain sight, while enhancing it’s best qualities.

~ Recipe compliments of Brooklyn Supper

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Recipe

Chipotle Zucchini Fennel Dip

• 2 small zucchini, trimmed and cut into 3/4-inch cubes (for 1 1/2 cups cubed zucchini)

• 1 medium-sized fennel bulb, trim, cored, and cut into 1/4-inch slices (for 1 1/2 cups sliced fennel)

• 6 tablespoons extra virgin olive oil, divided

• smoked sea salt (or regular sea salt)

• freshly ground black pepper

• 3 tablespoons chipotle hot sauce, plus more for serving

• 4 (1/2-inch thick) slices ciabatta, cut into triangles

Directions

1. Preheat oven to 400 degrees F.

2. In a medium-sized bowl, toss zucchini cubes and fennel slices with 2 tablespoons olive oil and a generous pinch each smoked sea salt and pepper. Spread out on a rimmed baking sheet. Slide into oven and cook 15 minutes. Flip vegetables, and cook another 10 - 15 minutes, or until vegetables are soft and edges are a light golden brown. Set aside to cool slightly.

3. Meanwhile, brush both sides of ciabatta triangles with 2 tablespoons olive oil and sprinkle generously with sea salt and pepper. Arrange on a rimmed baking sheet and slide into the 400 degree F oven. Bake 6 minutes, flip, and bake 4 - 6 minutes longer, or until croutons are crisp and a light golden brown hue.

4. Spoon cooked vegetables into the bowl of your food processor, add 2 tablespoons olive oil and Chipotle Tabasco. Pulse several times until mixture is smooth. Add smoked sea salt and pepper to taste.

Berry Crunch Chia Pudding

I just love this tasty pudding! It’s been on of my go-to favorite treats for years now. I make it in the evening, let is chill overnight and top it with fruits and granola for breakfast. It leaves me feeling energized and sustained without the fullness or bloating. Give it a try!

~ Recipe by Chef Cheylin

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Recipe

Berry Crunch Chia Pudding

• 2 tbsp chia seeds (I use the white seeds)

• 1/2 cup almond milk (or whatever milk you prefer)

• 1 tsp honey or agave (or whatever sweetener you prefer)

Directions

1. Pour ingredients into a jar and mix well. Let settle for 2-3 minutes then mix again very well until you see no clumping.

2. Cover the jar and store in fridge overnight or for at least 2 hours.

3. When you’re ready to eat it, top with your favorite fruit and enjoy cold!

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This is literally the easiest recipe ever! You can’t mess this up. If it’s a little too runny for your liking, just add a tablespoon of chia at a time. Make sure to give it about 15 minutes to “bloom” before adding more. If it’s too thick, add 1/2 milk of your choice until you reach desired consistency. Enjoy this treat week by week, adding different and unique flavors to your pudding. I love making it a dessert by adding Cocoa. I also love topping it with dates and bananas, even go a little crazy with some almond or peanut butter!

Roasted Beet Wedges with Tzatziki

The humble beetroot is a fibrous and sweet anti-inflammatory antioxidant that helps protect against heart disease and cancer. Good for boiling, roasting, and pickling, this winter root keeps well in the fridge, so you can savor it all season long. We find that the optimal texture comes from boiling them first with the skin intact and then peeling them right before roasting. This procedure yields a soft center and caramelized skin. Garlicky tzatziki serves to complement the sugary taste but needs to be prepared the night before to absorb all the flavor. Not to worry, though. It only takes a few minutes to make, and then you simply leave it in the fridge overnight!

~ Recipe compliments of Brooklyn Supper

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Recipe

Roasted Beet Wedges with Tzatziki

• 4 lbs. beets (greens intact)

• 2 tablespoons olive oil

• 2 cloves garlic

• 1 hand full fresh dill

Directions

1. To make tzatziki, whisk together in a medium bowl the yogurt, 2 tablespoons olive oil, green onions, parsley, 1 tablespoon dill, garlic, lime juice, and sherry vinegar. Add a generous sprinkle of sea salt and black pepper. Taste, and add more sea salt or pepper as needed. Cover and refrigerate for several hours, or preferably overnight. Add a pinch of sea salt and/or a squeeze of lime just before serving.

2. Preheat oven to 450 degrees F. Line two baking sheets with parchment paper.

3. Set scrubbed beets in a large pot of cold water and set over high heat. Once water begins to boil, set a timer for 10 minutes. Cook beets for 10 – 12 minutes, or until beets are just fork tender (exact cook time will vary depending on the size of the beets). Run cooked beets under cold water, and either with fingers or a peeler, remove the skins. Trim tops and cut beets into 1/2-inch thick wedges.

4. In a small bowl, combine the celery seed, paprika, garlic powder, and 1/4 teaspoon each sea salt and pepper.

5. Toss the chioggia beets with 1 teaspoon olive oil and half of the spice mixture, and spread on one of the baking sheets. Do the same for the red beets. Slide both baking sheets into the oven and roast for 15 minutes. Flip each wedge, and contine roasting for another 10 – 15 minutes, or until edges are crisp but not at all burnt. I found the red beets cooked more quickly than the chioggias, so keep a close eye.

6. Toss warm roasted beets with remaining tablespoon dill, and serve immediately with a big dollop of tzatziki.

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Roasted Cauliflower & Garlic Dip

Fun fact: One head of cauliflower has 472% of your daily vitamin C! It’s also an anti-inflammatory that’s rich in antioxidants. Eating it raw, however, is not something most people prefer, especially kids. We at Farro have a sneaking suspicion that dips and spreads were invented purely to trick children into eating their legumes and veggies. Making a dip out of cauliflower is easy and nutritious, as it cuts out most of the cream or fat that you'd use otherwise. All you have to do is cut it into florets and roast it with a whole head of garlic. Once they’re both soft enough to blend into cream, you can add a few tablespoons of olive oil and some toasted pumpkin seeds for a crunchy texture.

~ Recipe compliments of Brooklyn Supper

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This is one of my favorite year-round snacks. Make it fancy with truffle oil. Make it fun with veggie crudités. Keep it simple with toasted pita bread. Anyway, anyhow, you’ll be delighted by this tasty treat.

Recipe

Roasted Cauliflower & Garlic Dip

• 1 pound cauliflower

• 1 garlic bulb (peeled)

• 1/2 cup sour cream

Directions

1. Preheat oven to 425 degrees F.

2. In a medium-sized bowl, toss the cauliflower florets and garlic cloves (still in their papery skin) with 1 tablespoon olive oil. Spread out on a rimmed baking sheet. Sprinkle generously with sea salt. Make sure garlic is tucked up against the cauliflower florets to protect it from the heat. Flipping halfway through, roast until cauliflower is tender and golden, about 20 - 25 minutes. Set aside to cool.

3. Meanwhile, set a small skillet over medium heat. Add 1 teaspoon olive oil, then the pepitas. Toast 2 - 3 minutes, just until the seeds become fragrant and a few start to pop. Toss with sea salt and set aside.

4. When cool enough to handle, squeeze roasted garlic out of the papery skins.

5. In the bowl of a food processor, pulse to combine roasted cauliflower and garlic, 2 tablespoons toasted pepitas, lemon juice, nutmeg, and cayenne pepper to taste. With food processor running, drizzle in 3 tablespoons olive oil (for a creamier dip, add an additional 2 tablespoons olive oil). Taste and add additional sea salt, pepper, and lemon juice as needed.

6. Spoon dip into a wide bowl, drizzle with remaining teaspoon olive oil, minced parsley, and remaining toasted pepitas. Serve with warm flatbread triangles or crackers.