Wowza! The summer sure has gone quick, and now school is right around the corner. You know what that means? We've got to enjoy these fresh foods while we've got them! This week is brought to you by meals that have LOTS of tasty fresh ingredients in them. Don't think that means it has to be complicated. These dishes sure pack in lots of good colors, but aren't too much of a time suck to take over your night. Enjoy the rest of summer and watch for tips on how to store all these fresh foods to enjoy the rest of the year.
Southwestern Corn Chowder
½ cup sweet onion (chopped)
Sauté in 1 Tbsp olive oil in soup pot till soft
2 ½ cups corn (option to grill for a nice flavor)
3 cups chicken or vegetable broth
add and cook 10 min. remove 1 cup of soilids with about 1/3 cup broth and place in blender or food processor- till smooth. Return the purée to soup pot and heat until NEARLY boiling.
1 medium red sweet pepper
1 small tomato
stir in and heat another minute
½ fresh lime – juice
3 Tbsp fresh cilantro
Squeeze lime into soup and top with cilantro immediately before serving.
Garnish individual bowls with Tabasco pepper sauce, lime wedges and a dollop of plain yogurt or sour cream.
Summer Garden Ratatouille
2 onions (chopped)
3 cloves garlic (minced)
1 bay leaf
Sauté in 3 Tbsp olive oil for ~5 min
1 medium eggplant (chopped)
1 ½ Tbsp fresh basil (chopped)
1 Tbsp fresh rosemary (chopped)
1 ½ tsp salt
1 tsp fresh marjoram (chopped)
Add cover and cook over medium heat, stirring occasionally until eggplant is soft (15- 20 min)
2 summer squash (chopped)
2 green, orange or red sweet peppers (strips)
2 cups tomatoes (chopped)
Add and simmer until peppers and squash are tender (~10 min). Serve Over pasta or polenta sprinkled with chopped fresh parsley, black olives or freshly grated parmesan cheese.
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