A nice and healthy vegetable soup to enjoy on a cold day. Adding leftover turkey would be a nice touch. This recipe is from USA Weekend.

• One 15.5-ounce can cannellini or other small white beans, preferably low-sodium, drained and rinsed
• 1 Tb. olive oil
• 1/2  large onion, diced (about 1 cup)
• 1 medium carrot, diced (about ½ cup)
• 2 stalks celery, diced (about ½ cup)
• 1 small zucchini (about ½ pound), diced (about 1½ cups)
• 1 clove garlic, minced (about 1 tsp.)
• 1 Tb. chopped fresh thyme or 1 tsp. dried
• 2 tsps. chopped fresh sage or ½ tsp. dried
• 1/2  tsp. salt, plus more to taste
• 1/4  tsp. freshly ground black pepper, plus more to taste
• 4 cups low-sodium chicken or vegetable broth
• One 14.5-ounce can no-salt-added diced tomatoes, with their juices
• 2 ounces baby spinach leaves (2 cups lightly packed), chopped
• 1/3 cup freshly grated 1/3 Parmesan cheese (optional

In a small bowl, mash half of the beans with a masher or the back of a spoon; set aside.

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper, and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes and bring to a boil.

Add the mashed and whole beans and the spinach leaves; cook until the spinach is wilted, about 3 minutes more.

Serve topped with the Parmesan, if desired.

Serves 6

This dish looks impressive and is especially wonderful when you use fresh organic vegetables and herbs. This recipe is from The Reluctant Entertainer.

• 3 Tbsp. olive oil
• 3 small shallots, finely chopped
• 4-5 medium red potatoes, sliced
• 1 medium zucchini
• Salt and pepper to taste
• 1 tsp. paprika
• 1/2 cup fresh basil leaves, finely chopped
• 4 Tbsp. butter
• 8 eggs
• 1 cup sharp cheddar cheese, grated
• 3 green onions (or use the greens from the shallots)
• 2-3 fresh tomatoes (I used heirloom)

Preheat oven to 400 degrees.

Add 2-3 Tbsp. olive oil to oven-proof skillet. Heat on medium-high and add finely sliced shallots and the potatoes. Salt and pepper; add paprika. Cook, stirring occasionally until brown and tender (about 10-12 minutes). Add the sliced zucchini and cook for another 2-3 minutes, until tender.

Add in the fresh chopped basil, removing the pan from the heat.

Create 4 evenly spaced wells in the potatoes and add 1 tablespoon of butter in each well.

Crack 2 eggs in each well, making sure you don’t break the yolk. Salt and pepper.

Place the skillet in the oven, without a lid, and bake for 8-10 minutes (until egg whites are baked through but you want the yokes to be runny).

Remove the skillet from the oven and sprinkle with 1 cup of cheese. Place back in the oven for 2 minutes.

Garnish with sliced green onions and freshly sliced tomatoes. Service while hot.

Serves 8

This is a great summer soup that features zucchini and is topped with pistou. The recipe is found in the cookbook Basic to Brilliant, Y’all.

• 1 tablespoon pure olive oil
• 2 onion, preferably Vidalia, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 2 large cloves garlic, finely chopped
• 6 cups water, plus more if needed
• 1 ham hock or ham bone (optional)
• 4 ounces green beans, ends trimmed and cut into 1/2-inch pieces
• 1 yellow squash, chopped
• 1 zucchini, chopped
• 1 bay leaf, preferably fresh
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon red pepper flakes
• 1/2 cup elbow macaroni or orzo
• Pistou (recipe follows)

In a large, heavy Dutch over, heat the oil over medium heat. Add the onions, carrot, and celery and cook until the onions are golden, 10 to 12 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add 4 cups of the water and the ham hock (if using). Season the mixture with salt and pepper. Bring to a boil over high heat, and then decrease the heat to low. Simmer until the mixture is flavorful and well combined, about 30 minutes.

Add the green beans, yellow squash, zucchini, bay leaf, parsley, basil, and red pepper. Add more of the remaining 2 cups of water as needed to cover the vegetables by about 1 inch. Continue to simmer slowly over very low heat until the vegetables are just tender, 20 minutes more. Add the pasta and more water, if needed. Simmer until the pasta is tender, 10 to 15 minutes.

Before serving, taste and adjust the soup for seasoning with salt and pepper. To serve, ladle the soup into warmed bowls. Finish with a dollop of pistou.

Serves 6

Pistou

• 4 cups firmly packed fresh basil leaves (about 3 bunches), washed and dried
• 4 to 6 cloves garlic, finely chopped
• 3/4 cup freshly grated Parmigiano-Reggiano cheese (about 3 ounces)
• Coarse salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil

Combine the basil, garlic, and cheese in a food processor fitted with the metal blade. Season with salt and pepper. Blend until smooth, scraping down the sides of the bowl as necessary. With the machine running, slowly pour in the olive oil until it is thoroughly incorporated and the mixture is smooth. Use immediately, store in the refrigerator in an airtight container for up to 2 days, or freeze for up to 1 month.

Makes about 1 1/2 cups

Here’s a cake you can serve for the holidays and feel good about it, as it’s full of fruits and veggies. And don’t be nervous about the amount as they all blend in and bake nicely. The recipe calls for a 9 x 9 pan; I have an 8 x 8 and a 10 x 10 so used the larger. The cake came out a little short so I would recommend using a 9 x 9. The recipe is from Edible, A Celebration of Local Foods.

• 2 large carrots, finely shredded or grated
• 1 large parsnip, finely shredded or grated
• 1 medium zucchini, finely shredded or grated
• 1 tart apple, peeled, cored, and finely shredded or grated
• 1 1/4  cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 3 large eggs
• 1 cup granulated sugar
• 1/4 cup firmly packed light brown sugar
• 1/2 cup grapeseed oil, or another neutral-flavored oil
• 1 teaspoon pure vanilla extract
• 3/4 cup chopped pecans or walnuts, optional

Cider-Cinnamon Frosting

• 2 tablespoons unsalted butter, softened
• 3/4 cup cream cheese, room temperature
• 2 teaspoons apple cider
• 1 cup powered sugar, plus more if needed
• Pinch of ground cinnamon, plus more if needed, and 1/4 teaspoon for garnish
• 1/4 cup chopped pecans or walnuts, optional

For the cake:  Preheat the oven to 350 degrees. Grease a 9 x 9 inch square baking pan. Line the bottom of the pan with parchment paper; set aside.

In a medium bowl, toss together the carrots, parsnips, zucchini, and apple; set aside.

In another medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, and ginger; set aside.

In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until light and frothy. Add the oil and vanilla, and whisk until blended. Add the flour mixture to the sugar mixture and stir using a rubber spatula until just combined. Add the shredded vegetables, apple and the nuts, if using, and stir until they are completely coated with the batter. Spread the batter evenly into the prepared pan.

Bake on the middle oven rack until the cake is uniformly brown and quite firm when lightly touched in the center, and a toothpick inserted into the center comes out clean, 45 to 55 minutes. Let cool on a rack for 15 minutes, then invert onto another cooling rack. Peel off the parchment paper and invert back onto a rack to continue cooling for at least 1 hour.

For the cider-cinnamon frosting:  In a small bowl, add the butter, cream cheese and apple cider. Using a hand mixer (or paddle on a stand mixer) whip together on medium speed until very smooth, about 3 minutes. At low speed, slowly add the powdered sugar and cinnamon and beat until blended. Taste the frosting and add more powered sugar or cinnamon as needed.

Spread the frosting evenly over the top of the cake, and on the sides if desired. Sprinkle lightly with cinnamon and nuts, if using. Cover the cake in plastic wrap and refrigerate for at least 1 hour (poke several toothpicks in the cake to keep the plastic wrap from sticking). Serve chilled. Store in a covered container in the refrigerator.

Serves 16

This is a great dish for when you have extra veggies around and need to use them up. You can use different combinations of vegetables, cheeses and herbs. Inspired by a recipe in Sophie Dahl’s, Miss Dahl’s Voluptuous Delights, get creative with it!

• 1 tablespoon olive oil
• 2 baby zucchini, sliced
• Salt and pepper to taste
• 4 eggs, beaten
• 1/2 teaspoon dried basil (or fresh basil to taste if you have it)
• 1/2 cup goat cheese, crumbled (or feta)
• Low fat sour cream

Heat olive oil on medium in a 10 inch OVEN PROOF (remove rubber handle) non-stick pan. Saute zucchini until slightly golden.

Turn on broiler. Mix eggs with the salt, pepper and basil. Pour evenly over the zucchini. Sprinkle the cheese over the top. Cook for 2-3 minutes to set the bottom.

Place pan under the broiler a few inches and cook about 2 minutes. Spin pan around and cook another couple of minutes until evenly browned and the cheese is melted. Watch it carefully as it will burn quickly. Remove from oven and let stand 5 minutes to set.

Slice and garnish with sour cream if desired. Serve with a nice leafy salad.

Serves 2

Yes, it’s summer, and who wants to think about making chili? Well, you should, as this one is really quick and chock-full of veggies. Use the vegetables listed in the recipe (from The Everything Soup Cookbook) or throw other ones in that you have on hand. Maybe having a big bowl will remind you of a cold winter evening…..brrr.

• 1 green bell pepper
• 1 stalk celery
• 1/2 onion
• 1 carrot
• 1 zucchini
• 1 clove garlic
• 2 tablespoons vegetable or nut oil
• 1 (18oz.) can chopped tomatoes
• 1 (15oz.) can cooked kidney beans
• 1 cup tomato sauce
• 1/4 cup water
• 2 teaspoons chili powder
• 1/4 teaspoon hot pepper sauce
• 1 teaspoon basil
• 1 teaspoon oregano
• 3/4 teaspoon black pepper
• 1 can Mexicorn
• Shredded cheddar cheese and/or chopped cashews for garnich (optional)

Chop the green bell pepper, celery, and onion. Shred the carrot and zucchini. Mince the garlic.

In a large saucepan or soup pot, heat the oil. Saute all the fresh vegetables on medium for 3 minutes. Add all the remaining ingredients, except the garnishes. Bring to a boil, reduce to a simmer, and cook for 10 more minutes.

Garnish and serve.

Serves 4

This is a great recipe hot or cold. It’s one I took from Heidi Swanson’s new book Super Natural Everyday: Well-loved Recipes from My Natural Foods Kitchen. She suggests a blend of whole wheat pastas or even spinach pasta to make it light and fresh.

• 2 medium-large zucchini or yellow summer squash, coarsely grated
• Fine-grain sea salt
• 4 ounces whole wheat linguine or other thin pasta
• 4 ounces durum wheat linguine or other thin pasta
• 2 Tbls extra-virgin olive oil
• 1 large clove garlic, thinly sliced
• 1/2 tsp red pepper flakes
• 1 Tbls unsalted butter
• 1/2 cup grated Parmesan cheese, plus more to serve
• Freshly ground black pepper

Put the zucchini in a colander, sprinkle with a few generous pinches of salt, and let sit over a bowl or in the sink for 10 minutes.

In the meantime, cook the pasta in separate pots or sequentially. Bring a large pot of water to a boil. Salt generously, add the linguine, and cook according to the package directions, or until al dente. Drain the pasta, reserving a little cooking water.

Just before you are ready to eat, heat the olive oil, garlic, and red pepper in a large skillet over medium heat for 1 to 2 minutes, until fragrant and the garlic just begins to brown. Squeeze the zucchini between your hands, over the sink, to eliminate any excess liquid and add to the skillet. Cook until tender, stirring frequently, about 2 minutes.

Add the pasta to the pan and add a little cooking water if the zucchini mixture seems on the dry side. Toss to distribute the zucchini throughout the pasta. Add the butter and cheese and toss again.

Season with salt and black pepper and divide among bowls. Top with more cheese if you like.

Serves 2 -4

This is a great Frittata as is but you can also substitute other vegetables in place of the zucchini and potatoes.

Cilantro Chile Sauce

• 2 large cloves garlic
• 1/2 cup extra virgin olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 1 small bunch cilantro
• 1 green (serrano) chile, seeds removed
• 2 pinches ground cumin
• a couple big pinches of salt

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