Steamed Pattypan Squash

This is such an easy way to enjoy pretty much any summer squash. I used pattypan (aka flying saucer) squash! They look like lemons in the picture. :)

Steam for 5-6 minutes, or until the squash is soft to the touch.
Slice open and season with salt and butter!

Lettuce & Potato Soup

After a week of sitting in the fridge, I finally decided to make use of that head of lettuce. I wanted to try something different with lettuce, instead of using it in a salad. This is a great way to use up some extra lettuce you have on hand! Just like any soup, the base of the soup holds everything together, so be sure to use your favorite broth. I used Rapunzel Pure Organic Vegetable Soup Broth. Enjoy!

Makes about 4 servings

1 large head of lettuce, torn into pieces - I used red leaf
1 cup of onions, sliced
2 tablespoons of butter
1 clove of garlic, minced
2 tablespoons chives, chopped
2 tablespoons tarragon
2 medium potatoes, diced
3 cups of great tasting vegetable broth
1/4 cup of heavy cream or milk ( or soymilk)
salt and pepper to taste

1. In a large pot, over medium heat, melt the butter. Add the garlic and onions and cook for just a few minutes, stirring occasionally until the onions are tender and lightly browned.
2. Add the lettuce, chives, tarragon, and broth. Increase heat to high until broth comes to a slight boil and reduce to simmer. Simmer for 5 minutes.
3. Add the potatoes. simmer for an additional 10 minutes or until the potatoes are soft.
4. With a hand blender, or food processor, puree the soup in batches.
5. Stir in the heavy cream/milk. Simmer for an additional 5 minutes.
6. Season with salt and pepper to taste. Serve!

Beets and Beet Greens Risotto

I love eating beets roasted, but here is another way to enjoy beets. This recipe was taken from Deborah Madison's Vegetarian Cooking for Everyone. It uses both the beets and beet greens, my favorite way of cooking - all parts of the vegetable are used! I love how the color of the beets and its greens bleed into the risotto. I served this with a side of roasted cauliflower and beans.

You can follow the recipe here.

I used bull's blood beets, but any beets will do.

Grated beets!

Here's the risotto cooking drenched with beets and its beet greens.

Beets and Beet Greens Risotto with Roasted Cauliflower and Beans. Maybe some meat lovers will find this delicious? :-)

Roasted Cauliflower and Mixed Beans

Roasting is such an easy way to eat cauliflower and green beans. You let the oven do the cooking for you. All you need is to chop up the veggies!

Roasted Cauliflower

1. Cut up the cauliflower into bite size "trees".
2. Drizzle some olive oil (~ 1 -2 Tablespoons) and salt and pepper to taste.
3. Roast the cauliflower on a single layer in a casserole at 450 degrees in the oven for 25 minutes. About 15 minutes into roasting, turn the cauliflower onto its other end for additional browning.
4. Remove from oven and serve!

Roasted Green Beans

1. Trim the ends and cut them into about 1 inch pieces.
2. Roast the beans on a single layer in a casserole at 450 degrees in the oven for 15minutes. About 10 minutes into roasting, turn the beans over for additional browning.
3. Remove from oven and serve!