Tag Archives: zucchini

May 6th: Green Machine Soup

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green machine soup

 

Today I am grateful for the opportunity to make myself a yummy dinner and relax.  This recipe was inspired by my Spanish co-worker’s quick fix dinner recipe for zucchini soup.  She calls it “Crema de Calabazin” or “Cream of Zucchini.”  I attempted to make it the night she told me about it but made the mistake of making it too thin and watery.  I reattempted it today and added my own touches to make it more nutritious AND amazingly delicious.

Ingredients:

green 8

  • 4 large zucchini
  • 2 large garlic cloves
  • water and vegetable bouillon
  • cube or prepared broth (either chicken or vegetable)
  • 2 oz of soft cheese
  • 1 cup of copped kale
  • ripe avocado for serving

 

 

Roasted Vegetable Pasta Salad

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pasta salad

Here’s a little something I came up with for my BBQ this past weekend.  Many of my friends are vegetarians and ALL of my friends are healthy eaters.  I thought this would make a great side dish (or main dish for any who preferred it).

This also makes a great picnic or potluck dish as there is no mayonnaise so it can be left out of the fridge for a little bit.  Actually, it tastes better at room temperature.  Bonus is that it is easy, filling and the recipe yields A LOT!

Ingredients:

  • 2, 12-16 oz boxes of tricolor rotelle pasta
  • 1, 16 oz package of fresh broccoli florets
  • 3-4 green zucchini
  • 3-4 yellow squash
  • shredded carrots
  • 1 pint of grape tomatoes, halved
  • 1, 8 oz can of small pitted black olives
  • 1, 12-16 oz container of crumbled feta cheese
  • Italian Dressing of your choice (I used Wishbone Robusto Italian)
  • Cayenne pepper to taste (optional)

Directions: 

Kale Soup for “chilly” Florida winter nights

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soup no spoon

Its cold out again tonight… and when I say “cold”, I mean its below 50 degrees.  I realize that this is by no means cold for the rest of the country but it is for us (me)!

A friend of mine has been bringing in a really yummy-looking cabbage soup to work this week for lunch.  It looked hardy and chock full of veggies and since I’ve never met a vegetable I didn’t like, I thought I’d give her recipe it a try.  I didn’t have any cabbage in the house but did have half a bag of kale in the freezer so decided to change it up.  I also went kinda nuts emptying out whatever veggies I had in the fridge and bought a few more at the grocery store before getting home from work.  Here’s what I did:

Ingredients:

  • 2, 14 oz cans of diced tomatoes (I used the “zesty jalapeño” flavor but plain is good too)
  • 1, 28 oz can of tomato puree
  • 1 beef bouillon cube
  • 1 envelope of powdered onion soup
  • 1 onion
  • 6 cloves of garlic
  • 4 stalks of celery
  • 3 carrots
  • 3 zucchini
  • 1 pint of mushrooms
  • quarter of a “calabaza” or yellow squash of choice
  • 1/2 large bag of kale

pot of vegie soup

Directions:

  1. pour contents of all canned tomatoes (both diced and puree) into a large stock pot and fill with about 8 – 10 cups of water.
  2. Add bouillon cube and onion soup envelope
  3. add chopped veggies
  4. Simmer until tender

Done!!  Soooo good and even better for you!!! Kale is a super food full of iron and tomatoes are rich in vitamin C and anti-oxidants.  Enjoy!