Zucchini "Noodles" with Pesto

Pesto:
2 C tightly packed basil leaves, 1/2 C olive oil, 3 T pine nuts, 2 medium cloves garlic, minced, 1/2 t salt, 1/2 C grated parmigiano-reggiano

Zucchini Noodles:
3 medium zucchini, 1 T olive oil, shaved parmigiano-reggiano for serving

First make the pesto.  Put all the ingredients, except the parmigiano-reggiano into a food processor or good blender.  Process to a smooth, creamy consistency, stopping once or twice to scape down the sides.  Transfer to a bowl and stir in the grated parmigiano-reggiano. Set aside.
Using a mandoline, or a sharp knife, cut zucchini into long skinny "noodles." Warm the oil in a large skillet over medium heat.  Add the zucchini and cook, stirring occasionally, until tender but not mushy. 5-8 minutes.  Add 1/2 C (or to taste) of the pesto and toss the mixture well.  Place in serving bowl and top with shaved parmigiano-reggiano. Serve immediately.
**From A Homemade Life by Molly Wizenberg**The original recipe added real noodles to make this a main dish, but I seem to like it more with just zucchini.  Such a fantastic summer side dish and adding the garden cherry tomatoes makes it divine!

Picture and recipe from Traci Magleby

Quick Cooked Carrots

1 lb carrots, peeled sliced 1/4"
2 T butter
1 t sugar
1/2 t salt
pepper

In skillet bring all to boil.  Cover and cook 3 minutes.  Uncover, continue to cook over med-high until water evaporates, saute until tender.

Kelly Decker

Yam Nachos

6 large yams, cut into 8 wedges
3 T olive oil
1 egg white
1/2 t chili powder
1/4 t paprika
3/4 t kosher salt
1 t lime juice

1 can black beans, drained and rinsed

3 cups shredded Colby jack cheese

3 green onions, thinly sliced and ends trimmed

Sweet peppers, diced

guacamole

sour cream

salsa

Combine the olive oil, egg white, chili powder, paprika, salt and lime juice in a small mixing bowl and whisk until completely combined.  Toss with the potatoes, ensure to evenly coat them, and spread the potatoes out in a single layer on a well-oiled baking sheet.  Bake at 400 for 45 minutes, or until golden brown with a crispy exterior.

Remove from oven and cover with cheese, black beans and green onions.  Place the pan back in the oven for 5 minutes, or until cheese has thoroughly melted.

Garnish nachos with sour cream, guacamole and salsa...or whatever else you want.

You can make this with Russet Potatoes as well--yum!

Photo and recipe from Traci Magleby

Perfect Butternut Squash Soup

2 large butternut squash or 4 lbs peeled and cubed butternut squash

2 medium onions, chopped

3 cloves garlic

1 T freshly grated ginger

1 t ground ginger

3 T butter or oil

1/2 t salt 

8 c chicken or vegetable broth

Halve, seed, peel, and cube the butternut squash.  Set aside. Heat a large pot over medium-high heat.  Add butter or oil and the onion.  Sprinkle with 1/2 t salt.  cook stirring occasionally, until the onion is soft, about 3 minutes.  Add the garlic and ginger and cook until fragrant, about 1 minute.  Add the squash and the broth.  Bring to a boil.  Cover, reduce heat to a simmer, and cook until the squash is very tender, about 20 minutes. Transfer small batches to a blender.  Blend until completely smooth, 2-3 minutes per batch.  Return the soup to the pot and add more salt to taste.