Consider swapping out that fatty dog treat for some slices
of roasted zucchini if your dog needs to go on a diet.
Ingredients 1 rye bread roll 1 tbsp of low fat hummus 60g roast beef 1 roasted artichoke 2 long slices
of roasted zucchini 1/4 roasted capsicum sliced 3 lettuce leaves 4 semi sun dried tomatoes
The slices
of roasted zucchini add a bit of green to the table, but I always recommend an actual salad on the side of any of these dinner meals — no dinner is sane without one.
We ate it with a side
of roasted zucchini and my husband enjoyed some stir - fried seitan with his.
Not exact matches
Dinner was a salad the size
of the moon that had pretty much everything in my fridge in it, including baby kale, tomato, carrot, pepper, avocado, pumpkin seeds,
roasted tofu,
zucchini, peppers, ginger carrot dressing, hot sauce, and balsamic vinegar.
Though after a summer filled with
zucchini, I have grown tired
of plain
roasted or sautéed
zucchini so I wanted to try something...
In our version
of this traditional Greek casserole, layers
of tender
roasted eggplant, potatoes and
zucchini are layered with a sublime cinnamon - scented tomato sauce and topped with velvety, creamy topping
of pine nut custard.
Roasted zucchini, red peppers, onions and garlic are the heart
of this dish.
Appetizers Sundried Tomato Hummus from Robyn
of Add a Pinch Melon & Prosicutto Balls from Paula
of bell» alimento Bruschetta from Sheila
of Eat2gather Jalapeno Poppers from Ali
of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie
of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy
of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie
of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl
of TidyMom Drinks Toasted Coconut Milkshakes from Bev
of Bev Cooks Lemon Cream Soda from Angie
of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina
of Food for My Family Non Alcoholic Berry Spritzer from Lisa
of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa
of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly
of Namely Marly Italian Sodas from Laura
of Real Mom Kitchen Cafe Mocha Punch from Amy
of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda
of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine
of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne
of Kokocooks Grilled Romaine Caesar Salad from Liz
of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel
of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria
of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa
of With Style & Grace Entrees Chicken Cacciatore from Meagan
of A Zesty Bite
Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie
of Bake Your Day Potato - Crusted Vegetarian Quiche with
Zucchini, Tomatoes & Feta from Dara
of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia
of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie
of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley
of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy
of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer
of A Spicy Perspective Crostata di Mango from Lora
of Cake Duchess Italian Ice from Kristen
of Dine & Dish
Roasted Banana and Nutella S'mores Bruschetta from Jenny
of Picky Palate Italian Cream Cake from Deborah
of Taste and Tell Panna cotta from Leslie
of The hungry housewife Fortune Cookies from Shari
of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara
of Unsophisticook
I added a couple
of cubed
zucchini to one large cubed eggplant and
roasted them in the oven (400 for 25 minutes) while I prepared the other ingredients.
And, just sayin» it ain't over here at # 5 either because tonight menu is
roasted tomatoes,
zucchini, peppers and Italian sausages with a loaf
of crusty bread... oh, and vino, but
of course!
On top
of the sauce, one finds «grilled
zucchini, applewood smoked bacon, garlic wilted spinach,
roasted tomatoes, mozzarella and Romano.»
A mixture
of zucchini, peppers, sliced tomatoes,
roasted cauliflower, eggplant, fresh herbs on a bed
of fresh tomato sauce topped with vegan cheese.
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (
Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173
Roasted Fall Vegetables and Apples 175
Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-
Roasted Eggplant 182
Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and
Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219 Chopped Salad
of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked
Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg
of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
Sunday, July 23rd — End -
of - Summer
Zucchini Mushroom Frittata — Simple
Roasted Asparagus (Tree House)-- Cantaloupe
Served on a bed
of quinoa and
roasted zucchini, these honey - garlic glazed salmon fillets make an fast and healthy mid-week dinner.
WINERY NOTES: «Considered the finest examples
of a White «Super Tuscan» this blend
of mostly Vernaccia with a small amount
of Chardonnay will be a perfect companion to Spring Food including, hor's d'oeuvres, all types
of seafood and shellfish,
roast veal with
zucchini and pasta with pesto sauce.»
Here is a small sampling
of our meal which included Beef Carpaccio with
Roasted Oyster Mushrooms, Beef Short Rib
Zucchini «Cannelloni» filled with Butternut Squash, Goat Cheese and Charred Tomato Sauce, Grilled Marinated Vegetables and Seasonal Salad.
If you are looking for a more vegetable - forward version
of pasta bolognese... you can also add diced
zucchini or
roasted eggplant while cooking mushrooms.
But I'm pretty sure that this dish
of sauteed
zucchini, corn and
roasted green peppers could similarly convince somebody that vegetarian food can still rock the house.
You can serve it with rice,
roasted veggies,
zucchini noodles or even your favourite type
of pasta.
Dinner was leftover vegan cheesy broccoli casserole with leftover whole
roasted brussels sprouts,
zucchini, onions, and peppers (with a side
of Argan oil shampoo,
of course).
Served it with
roasted zucchini and garlic, and we felt like we were in the south
of France.
Add the cherry tomatoes to the pan
of sweet potatoes and
zucchini about half - way through
roasting.
And my face contorted a bit at the thought
of this savory paste
of ground sesame seeds which I use to make a lovely salad dressing and
roasted zucchini dip, a cousin to hummus without the garbanzo beans.
By Dave DeWitt, Ray Lampe, Mary Jane Wilan, Nancy Gerlach, Mike Stines, Ph.B., Gwyneth Doland, and Harald Zoschke Recipes: Grilled Pineapple - Chipotle Salsa The Ultimate Turkey from Ray Scottie's Creole Butter Dr. BBQ's Pulled Pork Stuffing MJ's Garlic Mashed Potatoes Dave's Chipotle Gravy Mike's
Zucchini - Stuffed
Roasted Tomatoes Chile and Dried Cherry Chocolate Dessert Everyone's Fantasy
of the First Thanksgiving Most
of...
A super easy and quick vegan soup made with the perfect combination
of roasted carrot, potato and
zucchini!
For this
zucchini ribbon salad, I used a cup
of those slow -
roasted cherry tomatoes along with toasted pine nuts and paper - thin ricotta salata.
One
of my favorite lazy dinners is
roasted zucchini with goat cheese, on toast with a simple arugula salad.
A pan's worth
of roasted root veggies, eggplant and
zucchini, or even baby carrots, can help your stomach get through the week.
For the salad: 1 1/2 lbs
zucchini 1 lb cherry or grape tomatoes, sliced in half 1/2 lb cucumber, sliced into half moons (about 1 1/2 cups) 1/2 cup finely diced red onion 1/2 cup
roasted, salted peanuts 1 cup fresh herbs, such as: Thai basil, mint, cilantro (or a mix
of all three), chopped
Quinoa and lentils with
roasted sweet potatoes, broccoli, asparagus,
zucchini and a random piece
of leftover avocado
Your choice
of basmati rice or cauliflower rice topped with
roasted veggies (squash,
zucchini, eggplant, caramelized onion, mushroom, caramelized onion, garlic
roasted tomato), a heaping scoop
of CLEVELAND KRAUT caraway kraut and a balsamic reduction drizzle
The trick
of making sheet pan dinner is to find the suitable veggies that take the same amount
of time to
roast, in my case these veggies were the right ones: in about 30 minutes
zucchini, Brussels sprout, thinly sliced carrots and butternut squash are ready to be served.
Cumin Lime
Roasted Veggies (serves 2 - 3) 4 cups
of your fav veggies chopped into bite - sized pieces (I used mushrooms,
zucchini & bell pepper) 1 - 2 tbsp
of olive oil (I used 1 tbsp olive oil + 1 tbsp
of water) 1 large clove
of garlic, minced 1 tsp
of cumin a sprinkle
of coarse sea salt & pepper the juice
of half a lime
This season, those flavors and textures came in the form
of zucchini umeboshi, and
roasted duck miso ramen with grilled pork confit and heirloom purple sweet corn.
Also, while the meatballs
roast, you'll have plenty
of time to julienne some basil, cook your
zucchini noodles, and warm up your sauce.
There are so many other options that you could choose from: fresh tomatoes, pineapple pieces, olives, sundried tomatoes, cooked beans — whole kidney and cannellini beans work well; ditto any kind
of refried beans — mushroom slices, chopped asparagus, garlic cloves, corn kernels, capers, diced avocado,
zucchini sticks, thinly sliced
roasted potato with fresh rosemary, cashews.
If tomatoes aren't available, feel free to sub in a few dollops
of your favorite jarred tomato sauce, but you could also use
roasted eggplant,
zucchini, or sautéed mushrooms and kale instead.
I have just found one
of the best ways to use up your stash
of zucchini and yellow squash... with my
roasted zucchini and yellow squash galette!
Virtually Homemade: Spaghetti With Tomatoes, Prosciutto and Fresh Corn What's Gaby Cooking: Chicken Kebabs With Romesco Sauce Big Girls, Small Kitchen: Salmon Spaghetti With Plum Tomatoes and Avocado Feed Me Phoebe:
Roasted Fresh Tomato Puttanesca Sauce Chez Us: Easy Tomato Tart Made By Michelle: Tomato and Pesto Pizza Ingredients, Inc.: Lighter Fried Green Tomatoes Delicious Lean: Creamy Light Tuna Salad Stuffed Tomatoes Daily * Dishin: Spicy Tomato - Tomatillo Chicken Tenders From My Corner
of Saratoga: Tomato Jam Dishin & Dishes: Tomato
Zucchini Frittata And Love It Too:
Roasted Garlic, Basil and Tomato Paleo Tart Healthy Eats: The Fresh - for - Once Tomato Sweet Life Bake: Pico de Gallo Zaika Zabardast: Grilled Tofu and Sun - Dried Tomato Pesto Sandwich Thursday Night Dinner: Tomato and Watermelon Salad Cooking Channel: How to Prepare Summer Tomatoes FN Dish: Tomatoes Go Beyond Salads
So let's
roast our vegetables and enjoy the perfect combination
of carrot and
zucchini!
Almond Sauce Stir - Fry Autumn's Best Stuffed Acorn Squash Autumn Millet Bake Baked Falafel with Fava Bean Salad & Harissa Ballpark Nachos Barley Butternut Risotto Bengali Cabbage Curry Best Salad Ever Black & White Chili Blackened Tofu with Creole Sauce Braised Chicken (
of the Woods) with Sauerkraut Bulgur Bowl Butternut Chickpea Curry Butternut Chickpea Fritters Butternut Vegetable Risotto Cantaloupe Risotto Carmelized Tofu & Brussels Sprouts «Cheese» Enchiladas with Chili Con TVP «Chicken» and Broccoli in Black Bean Sauce Chickpea & Broccoli Casserole Chiles en Nogada Chinese Orange Tofu & Vegetables Chipotle Butternut Tacos Citrus -
Roasted Tofu Collard Green Curry Coriander Tempeh &
Zucchini w / Couscous Upma Cornbread Stuffin» Stuffed Acorn Squash Crab» Cakes & Chipotle Tartar Sauce Creamed Sorrel with Lentils on Toast Crispy Crunchy Tofu Pockets Curry Pie Enchiladas Verde with Cashew Crema Easy - Peasy Pot Pie Farm Fresh Stir - Fry Free - Form Lasagna Ginger - Orange Stir - Fry Green Bean Masala Green Curry Stuffed Banana Peppers Green Kuri Curry Grilled Potato Pesto Pizza Guinness Pie Herb
Roasted Tofu & Fingerling Potatoes Isa's Tempeh Crab Cakes Italian Polenta Bake Jamaican Veggie Patties Japchae Komatsuno Greens in Ginger Miso Sauce Lentil & Eggplant Curry Lentil Quinoa «Falafel» Lightly Seared Chicken
of the Woods Mushroom with Basil Polenta and Garlicy Swiss Chard Maple Mustard Glazed Tofu & Brussels Sprouts Okra Bowl Orange Sesame Tofu & Garlicky Swiss Chard Orange - ish Broccoli & Bok Choy Stir Fry Pakistani Red Lentil Dal Pan
Roasted Hen
of the Woods Mushrooms with Tatsoi Mustard Greens and Pumpkin Maple Polenta Pesto Stuffed Eight Ball
Zucchini Plantain & Black Bean Enchiladas Pierogies and Sauerkraut Pistachio Crusted Tofu Pomodori Col Riso Pumpkin & Black Bean Casserole Quinoa Stuffed Acorn Squash Red, Green & Blue Quinoa
Roasted Cauliflower Tacos with Blood Orange - Avocado Salsa
Roasted Delicata Squash Root Vegetable Shepherd's Pie Savory Kale & Mushroom Filled Buckwheat Crepes Seitanic Pot Pie Seven Spice Lentil Bulghur Balls Sorghum Risotto Southern BBQ Tofu Spaghetti Squash with Brazil Nut Basil Pesto, Oven
Roasted Tomatoes, & Spinach Southwestern Sweet Potato Shepherd's Pie Stewed Eggplant & Okra Stuffed Acorn Squash Stuffin» Stuffed Acorn Squash Stuffed Cabbage Sugar Snap Peas & Millet Bowl Summer Stuffed Portobellos Summer Tomato Tart Sweet Potato Falafel Sweet Potato Kale Balls Sweet & Sour Stir - fry Southern Fried Chicken
of the Woods Mushrooms Szechuan Eggplant Tacos Al Pastor Taco Pie Tempeh Curry Tempeh Tacos Thai Basil Eggplant Thai Inspired Garden Curry Tomato Basil Polenta Stacks TunaNOT Casserole Tteokbokki VegLoaf Veggie Lentil Loaf White Ruffle Eggplants Stuffed with Ginger Sesame
Zucchini Noodles Yemenite Eggplant Casserole
Check out the side dish section
of my recipe index for my Cheesy Broccoli Bake, Garlic
Roasted Green Beans with Almonds, Loaded Cauliflower Bake,
Zucchini Casserole, Garlic Thyme
Roasted Carrots, Cheesy Potluck Potatoes, Spinach and Parmesan Orzo, Parmesan
Roasted Sweet Potatoes and many more!
Veggies 8 cups
of veggies, roughly chopped (I used broccoli, pepper,
zucchini and leftover butternut squash) 2 tbsp
of sundried tomatoes, sliced Combine the veggies with the prepared
roasted garlic sauce and place in an 8 × 8 pan and bake at 350 for 30 minutes.
Virtually Homemade: Spaghetti With Tomatoes, Prosciutto and Fresh Corn What's Gaby Cooking: Chicken Kebabs With Romesco Sauce Big Girls, Small Kitchen: Salmon Spaghetti With Plum Tomatoes and Avocado Chez Us: Easy Tomato Tart Made By Michelle: Tomato and Pesto Pizza Ingredients, Inc.: Lighter Fried Green Tomatoes Delicious Lean: Creamy Light Tuna Salad Stuffed Tomatoes Daily * Dishin: Spicy Tomato - Tomatillo Chicken Tenders From My Corner
of Saratoga: Tomato Jam Dishin & Dishes: Tomato
Zucchini Frittata And Love It Too:
Roasted Garlic, Basil and Tomato Paleo Tart Healthy Eats: The Fresh - for - Once Tomato Feed Me Phoebe:
Roasted Fresh Tomato Puttanesca Sauce Sweet Life Bake: Pico de Gallo Zaika Zabardast: Grilled Tofu and Sun - Dried Tomato Pesto Sandwich Thursday Night Dinner: Tomato and Watermelon Salad Cooking Channel: How to Prepare Summer Tomatoes FN Dish: Tomatoes Go Beyond Salads
The Appetizer is a choice between shared Crispy Brussel Sprouts topped with soft cooked egg, cranberries, goat cheese, and almond or a Santa Barbara Salad with greens and Falkner Riesling lavender vinaigrette served with walnuts, gorgonzola cheese, and fresh apple; entrée options for each diner will be either a Charbroiled Center Cut Sirloin Steak served with
roasted red potatoes, grilled
zucchini, and a Gorgonzola demi - glace, or Jumbo Shrimp Pasta with spinach,
roasted red bell peppers, asparagus and a Boursin cheese cream sauce; the shared dessert choice is a wonderful house - made Cinnamon Apple Tart served with a scoop
of vanilla ice cream.
I will fill in the gaps with lots
of greens, baby lettuces that I'm growing on my deck,
roasted beets, fresh pineapple salsa,
roasted green beans, peppers, cherry tomatoes,
zucchini noodles and Brussel's sprouts.
Like a dutiful Midwesterner, I whipped up at least a dozen loaves
of zucchini bread back in Michigan, but I've also been making
zucchini soup,
zucchini noodles,
roasted zucchini, adding
zucchini to salads, and
zucchini fritters.
Roasted Fennel and
Zucchini Soup For the soup: 4 medium sized zucchini, sliced in half 2 fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle of o
Zucchini Soup For the soup: 4 medium sized
zucchini, sliced in half 2 fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle of o
zucchini, sliced in half 2 fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves
of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon
of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle
of olive oil