zucchini soup

It is hot. We do not have air conditioning in this house. I do not want to be in the kitchen. But then the new issue of Food & Wine shows up so here I go, into the kitchen. 

I had picked up a few zucchini from Hearty Fork Farm last weekend which I did not use during the last TK dinner event. And then today my neighbor left another bag of zucchini on my porch. 

How cute are my neighbors?

I've made a few recipes out of this issue already (for last weekends TK event) But decided I would share this soup recipe first. I know. I just said it is HOT and here I am making soup. Welcome to my addled little brain.

I imagine you can add whatever additional ingredients you love with your zucchini. I added lots of pepper, a dollop of sour cream and some fresh dill. I had a moment where I thought it should have a little cream in it and maybe some more spices, but then decided no, I enjoyed the purity of flavor and the uncomplicated ingredients list (and did I mention it is HOT in my house?)
And then a friend of mine said "it NEEDS bacon!" 
Noted...next time.

recipe below adapted from July 2014 Food & Wine magazine


you will need:

tablespoon butter
couple tablespoons olive oil
1 sweet onion - diced
2 garlic cloves - thinly sliced
4 medium zucchini - washed, halved lengthwise and sliced into moons
2/3 cup vegetable stock
1 cup of water
salt
pepper

for garnish:
julienned raw zucchini
sour cream
chopped fresh dill

to do:

In a medium soup pot, heat the butter and olive oil.
Add the onions and garlic.
Add 1 1/2 teaspoons of salt and 1 teaspoon of pepper.
Cook until the onions are translucent.
Add the zucchini moons (see below)

Cook about ten minutes.
Add the vegetable stock and water.
Bring to a boil for five minutes.
Turn heat down to medium and simmer another ten minutes or so.

Remove from the heat.
Puree the entire thing - I used my immersion blender, but you can use a regular blender and just do it in batches.
Taste, then add more salt and pepper as desired.

Ladle into bowls, garnish and serve.
Enjoy!

Spinach Frittata

The best thing about a Frittata? I can throw whatever vegetables or leftover meats I have into a little dish, toss in some beaten eggs, cheese, bake it, then call it a Frittata! Easy, filling and very little mess. You can pre-cook the spinach and onions or not (I did saute them together in the above photo) But it will be delicious either way. This recipe is perfect for two servings - serve with a lovely salad and dinner is done.
YOU WILL NEED:
6 eggs
2 cups and an extra handful baby spinach
1/2 cup Gruyere cheese (sharp white cheddar also very yummy)
1/4 cup chopped red onion
1/4 cup chopped ham (or whatever meat you have - or skip this ingredient all together)
1/4 cup milk (I always have 2% in the house so that is what I used)
salt and pepper
TO DO:
Oven to 400
If you want to cook the spinach and onions first - in a small skillet heat a tablespoon of olive oil - add onions and cook until softened (about 3 minutes) add spinach and cook just until wilted. Season with salt and pepper, mix - then leave it all in the pan.
Whisk together the eggs, cheese, milk, a little salt (for me this is 2 turns of the salt grinder) and a pinch of pepper. Add spinach mixture to egg mixture. Mix well then divide evenly between 2 oven safe bowls or medium sized ramekins. Can add a bit more grated cheese to top.
Bake 20 to 25 minutes or until puffed and golden brown on top