Monthly Archives: September 2010

Summer Squash Soup


* 4 medium Zucchini, washed and sliced in 1 inch pieces
* 1 large Yellow Crookneck Squash, washed and sliced in 1 inch pieces
* 1 Pattypan Squash, quartered
* 1 large Onion, thinly sliced
* 1 teaspoon minced Garlic
* 3 cups Chicken Broth, defatted
* Salt and Ground White Pepper to taste
* 2 Tablespoons Fresh Basil, finely chopped
* 2 Tablespoons Fresh Parsley, finely chopped
* 1 Tablespoon Lemon Juice


1. Place squash, onion, garlic, broth, salt, and white pepper in a large saucepan.
2. Bring to a boil.
3. Cover, reduce heat, and simmer 20-25 minutes or until vegetables are tender.
4. Remove from heat and allow to cool slightly.
5. Puree the squash mixture in a food processor or blender until smooth.
6. Set aside a small amount of the basil and parsley for garnishing.
7. Add the basil, parsley and lemon juice and puree again.

Serves 6

Super good–great way to use the leftover summer squash! Jammed packed with Vitamin C and B. Good to eat to prevent heart disease.


Kale with Raisins & Almonds


1/4 c slivered almonds
2 lbs. fresh kale, rinsed, stems removed, and leaves chopped (20 cups)
1/2 c water
1/2 c apple juice
1/4 c golden raisins
2 T butter or margarine

1. Toast the almonds in a large skillet over medium heat for 7-8 minutes, stirring often. Scrape into a small bowl.

2. Add the kale and water to the skillet. Cover and cook for 4-5 minutes, stirring and turning occasionally with 2 spoons, until the leaves are just wilted and most of the liquid is evaporated.

3. Stir in the apple juice and raisins. Cook uncovered for 2 to 3 minutes, stirring often, until the apple juice is almost evaporated. Remove the skillet from the heat and stir in the butter, then almonds. Serve right away.

*Kale is a great source of calcium, potassium, and vitamins A and C. The apple juice and almonds of this recipe really tone down the flavor of the kale, which is a good thing in my opinion! 🙂

–The Women’s Day Cookbook pg. 416

Go Go Mango Chicken


2 skinless, boneless chicken breasts
1 (12 oz) jar Pineapple salsa (our favorite Trader Joe’s salsa!)
1 1/2 c frozen Mango Chunks or frozen Tropical Fruit Trio

1. Preheat over to 350 degrees

2. Place chicken breasts in a baking dish, cover with salsa, and top with mango chunks (don’t bother thawing). Lightly drape with aluminum foil.

3. Bake for 30-40 minutes or until chicken is done and juices run clear when cut. Be careful not to overcook.

Serves 2.

Super easy & flavorful!

–Cooking with All Things Trader Joe’s Cookbook, page 87

Double Tomato Bruschetta


6 roma tomatoes, chopped (I used heirloom, super flavor!)
1/2 c sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 c olive oil
2 T balsamic vinegar
1/4 c fresh basil, stems removed
1/4 t salt
1/4 t ground black pepper
1 french baguette (gfree bread works well–just toast a little longer)
2 c shredded mozzarella cheese

1. Preheat the oven on broiler setting

2. In a bowl, combine everything but the bread and cheese. Allow mixture to sit for 10 minutes.

3. Cut the baguette in 3/4 inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.

4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozarella cheese.

5. Broil for 5 minutes, or until the cheese is melted.

–Sue Hanson