Zucchini Soup II

Stolen from somewhere on the internet

Ingredients
  • 3 1/2 c zucchini
  • 1/2 c chopped celery
  • 1 c diced carrots
  • 1/2 c diced onion
  • 1/2 c butter
  • 1 Tbs flour
  • 1 3/4 c milk
  • 1 can cream of mushroom soup
  • 1 1/4 c chicken stock and water
  • 1/2 c sour cream
Directions
  • Saute veggies
  • Combine flour and milk, stir until smooth, add to veggies
  • Cook until thick and smooth
  • Puree, then return to pot and simmer
  • Add cream of mushroom soup, stock and sour cream

Thai Tofu and Zucchini Curry

This recipe was adapted from Epicurious, originally published on Bon Appetit, 2005.

Ingredients
  • thaiTofuAndZucchiniCurry1 package extra firm organic tofu
  • 1 pound zucchini and summer squash, 1/2 inch cubes
  • 1 medium organic red bell pepper, diced
  • 1 handful fresh peas
  • 1 Tbs minced fresh ginger
  • 1 1/2 Tbs soy sauce
  • 400 ml (1 can) organic coconut milk
  • 4 Tbs lime juice (1 lime)
  • 3/4 Tbs Thai red curry paste
  • 1 c fresh Thai basil
  • 2 Tbs peanut oil
Directions
  • Slice tofu into 1/2 x 1/2 x 1 inch prisms, cover with paper towels to dry
  • Saute  tofu on high heat, brown on all sides. Alternatively, deep fry tofu at 500 deg F. Transfer to paper towel to absorb excess oil
  • Saute zucchini and red pepper approx. 5 minutes.  Add peas, continue to sauté for another 5 minutes
  • Add tofu, ginger, stir 30 seconds
  • Add coconut milk, lime juice, soy sauce, red curry paste. Stir to dissolve the curry paste, simmer about 6 minutes until sauce thickens
  • Stir in half the basil, season with salt, add more lime juice if desired
  • Garnish with remaining basil and serve over brown rice

 

Italian Zucchini Soup

Adapted from tasteofhome.com

italianZucchiniSoupIngredients
  • 1 pound bulk hot Italian sausage
  • 1 clove thinly sliced garlic
  • 1 c chopped Walla Walla sweet onion
  • 2c chopped celery
  • 1 chopped  green bell pepper
  • 2 Tbs sugar
  • 2 tsp salt
  • 1 tsp fresh basil
  • 1 tsp fresh oregeno
  • 1/2 tsp pepper
  • 4 c diced tomatoes
  • 4 c diced green and yellow zucchini
  • grated Parmesian cheese
Directions
  • In a Dutch oven, brown onions, garlic, sausage, drain excess fat
  • Add celery, pepper, sugar, salt, basil, oregano, pepper, tomatoes.  Cover and simmer for 1 hour.
  • Add zucchini, simmer for 10 minutes
  • Serve with Parmesian cheese

 

Salmon Grilled on a Cedar Plank II

This one is adapted from recipe by wore on Allrecipes.com.

Ingredients
  • Cedar plank, 1/2 x 6 x 12+- depending on size of salmon.
  • NW wild Salmon – I prefer King for this one, others work fine too
  • 1/3 c. olive oil
  • 1 1/2 tbsp. organic rice vinegar
  • 1 tsp. sesame oil
  • 1/3 c. soy sauce
  • 1 sliced scallion, approx 1/4 c
  • 1 tbsp. grated ginger root
  • 1 tsp. minced garlic
Directions
  • Soak the cedar plank in water 1 – 2 hours
  • Prepare the marinade, insert fish.  Marinate for 15 min – 1 hour
  • Preheat grill to 400 F – high heat on my small gas grill
  • Place plank on grill, salmon on plank, skin side down. I pour some of the remaining marinade over salmon
  • Cook covered for 20 – 30 minutes depending on thickness of salmon.
Additional notes
  • I get my cedar planks from the local lumber yard, much cheaper than the grocery store.  Also, I find it’s possible to re-use the same plank 2-3 times.
  • Alternatives: Diced Walla Walla sweet onion or fresh thyme instead of scallion

Salmon grilled on a Cedar Plank I

Ingredients
  • Cedar Plank – 1/2 in thick, 6 in wide x 10 in long, depending on amount of salmon. Get this from a lumber store, don’t by the expensive ones in the grocery store
  • Fresh wild caught Pacific Salmon – Coho, Sockeye, or King.  3/4 pound serves two people
  • One sliced scallion
  • One juiced lemon
  • 1/3 c. olive oil
  • 1/2 tsp. fresh basil
  • Salt and pepper to taste
Directions
  • Soak the cedar plank in water for 2 hours
  • Prepare the marinade with the lemon, oil, basil, salt and pepper.
  • Marinate the salmon for 30 min to 1 hour
  • Pre-heat the grill to 400F.  On a small gas grill, set it to high.
  • Place plank on the grill, salmon on the plank, skin side down. You can pour the remaining marinade over the salmon.
  • Cook covered for 20 – 30 minutes, depending on the thickness of the salmon.  I find 20 minutes is sufficient for the tail end of a small piece.  Longer is required for thicker pieces.