No. 1 : Quick Recipe

Summer Squash, Feta and Mint Pasta

  • 2 LB Zucchini or Summer Squash, Halved and Sliced into 1/2” Pieces
  • 1 TB Sea Salt
  • 3 TB Extra Virgin Olive Oil
  • 1 Cup Finely Chopped Red Onion
  • 2 Garlic Cloves, Grated
  • Zest and Juice of a Large Lemon
  • 2 Cups Quartered Grape Tomatoes
  • 1/4 Cup Chopped Mint Leaves
  • 1 TB Red Wine Vinegar
  • 1/2 Cup Chopped Kalamata Olives
  • 1/2 Cup Crumbled Feta Cheese
  • Chopped Mint and Oregano for Garnish
  • 16 OZ Pkg Whole Wheat (or your choice) Pasta cooked and drained per box directions
  • Sea Salt and Freshly Ground BlackPepper

Step One

Place the squash in a colander and sprinkle with *salt. Set aside for at least 30 minutes. Remove from colander and pat dry.

Step Two

In a large skillet over high heat, cook the squash in 1 TB oil until brown around the edges, about 7 minutes. Remove from the pan.

Step Three

Add the onion and sauté  in 1 TB oil until soft, about 3 minutes. Add the garlic, lemon zest and juice, 1 TB oil, tomatoes, mint, vinegar and olives to the pan and cook until warm. Add the squash back in and season with salt and pepper. Serve over the whole wheat pasta, sprinkled with feta and garnished with oregano and mint.

No. 2 : Kitchen SCOOP

*When cooking with summer squash, always salt and allow them to drain off any excess liquid. This will ensure your finished dish is not watery.

No. 3 : Clever Idea

Kalamata olives are from Greece, and named for the city around which the olives are grown. They are especially fruity tasting with a meaty texture. Their unique flavor is enhanced by the vinegar marinade, or brine that they are soaked in.

No. 4 : Cheers!

Alois Lageder Pinot Grigio
Trentino Alto Adige Italy
Around $15.00

Not your average grocery-store Pinot Grigio – there’s a lot of delicious fruit flavor in this bottle of weekend-priced wine.  Made with grapes from Northern Italy from vineyards planted 150 years ago, this bright straw yellow colored with was fermented in stainless tanks and left to age “sur lie”  or with the spent yeast cells for 4 months which creates its creamy mouth fee and texture. 

No. 1 : Quick Recipe

Creamy Red Lentil Soup

  • 3 TB Olive Oil
  • 1 Sweet Onion, chopped
  • 1 Tsp Grated Ginger
  • 2 Cloves Garlic, grated
  • 2 Medium Zucchini, chopped
  • 2 Sweet Potatoes, chopped
  • 2 Parsnips, chopped
  • 1 Tsp Garam Masala
  • 1 Tsp Turmeric
  • ½ Tsp Black Pepper
  • ½ Tsp Chili Powder
  • ¼ Tsp Cinnamon
  • ¼ Tsp Cayenne Pepper
  • 1 Tsp Sea Salt
  • 8 Cups Vegetable Stock
  • 2 Tsp Apple Cider Vinegar
  • 1 Cup Red Lentils
  • ¼ Cup Nonfat Greek Yogurt
  • 1 Chopped Parsnip tossed with
  • Garam Masala

Step One

Sauté the onion in the oil until soft, about 5 or 6 minutes. Add the garlic and ginger and cook and stir until aromatic, about one minute. Add the additional vegetables and sauté for 5 minutes. Add the spices, sautéing for an additional minute. Add the broth, vinegar and lentils, stirring well to combine.

Step Two

Allow the soup to come to a boil, then turn down the heat and simmer for about 20 minutes (or until the lentils and veggies are completely softened). Puree using an immersion blender. Garnish with a dollop of yogurt and a sprinkle of parsnips.

No. 2 : Kitchen Smidgen

Do you like parsnips? Do you even know what parsnips are? A relative of parsley, they are sweeter than carrots, a good source of vitamin C and dietary fiber – and an overall delicious choice both raw and cooked! You’ll see the long white parsnips next to the carrots in the produce section.

No. 3 : Get Creative

This recipe looks like it has lots of ingredients – but many are spices that add SO much flavor to your food. If you stock your spice cabinet with the spices you like, and use all the time, when you make a recipe like this one, you’ll already have many of the ingredients!

No. 4 : Wine FIND of the Week

– Seghesio Zinfandel
– Sonoma California
– Costco about $20

The moderate tannins and the deep fruity flavors of Seghesio zinfandel make it a delicious pairing with this sweet and savory soup. A beautifully balanced Zinfandel, with big spicy flavors make it a “shoe-in” with a hearty fall root vegetable soup. Jam packed with the flavors of berries and fruit, this wine can pair with soups as well as meat off the grill.

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