Butternut Yam Soup


6. Using an immersion blender, puree soup. (If you don't have an immersion blender, you should get one! But you can also puree in a blender in small amounts, being careful not to let steam cause the lid to blow off the container.)

7. Heat through before serving. Add more salt or pepper if needed.


  • 1 T vegetable oil

  • 1 small onion

  • 1 T minced fresh ginger

  • 1 lb butternut squash

  • 1 lb yams

  • 1 medium russet potato

  • 6 cups vegetable stock

  • salt and pepper to taste


  1. Chop onion. Heat the oil in a stew pot and saute onion until tender (about 3 minutes).

  2. Add ginger and cook an additional minute.

  3. Peel butternut squash and scoop out seeds. Cut into one-inch chunks. Cut yam and potato into one-inch chunks (I left peels on both).

  4. Add squash, yam, potato and stock. Bring to a boil and reduce heat to a simmer.

  5. Add salt and pepper to taste. Simmer for 45 minutes (ingredients should be soft).

Butternut Squash Marinara Sauce


  • 4 cups peeled and diced butternut squash (1 average sized squash)

  • 1 medium onion diced

  • 9 Roma tomatoes roughly chopped

  • 2 red bell peppers roughly chopped

  • 4 garlic cloves cut in half (I use 4 tsps minced garlic from a jar)

  • 2/3 cup red wine (I use Merlot)

  • 1 1/4 cup vegetable broth

  • 2 tablespoons olive oil

  • 3 teaspoons Savor (salt/pepper seasoning)

  • Optional: 3/4 teaspoon crushed red pepper flakes


  1. Peel squash and cut in half lengthwise. Scoop out seeds and discard. Cut squash into 1" cubes.

  2. Roughly dice onion, tomatoes, and bell peppers. 

  3. Place all vegetables in stock pot or other large pot.

  4. Sprinkle Savor and red pepper flakes (if using) over top of vegetables.

  5. Pour red wine, vegetable broth, and olive oil over top and stir.

  6. Bring to a boil. Cover with lid and simmer for one to two hours. Vegetables should be tender.

  7. Use immersion blender to puree ingredients (or place in blender in batches after cooling slightly).

  8. Thin sauce if needed with additional vegetable broth. Season with additional salt and pepper to taste.

  9. Serve over pasta, as a base for vegetable or meat spaghetti sauce, in lasagna, over rice, or as a dip.

Cheater's Cobbler 

(or Mock Apple Cobbler)



  • 8 cups chopped zucchini (about 3 pounds)

  • 2/3 cup lemon juice

  • 1 cup sugar

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

Crust and Topping

  • 3 cups flour

  • 1 1/2 cups sugar

  • 3/4 cup butter

  • 1 teaspoon ground cinnamon


  1. To try to fool people into thinking this is an apple cobbler, you have to peel the zucchini. It is much easier to not pretend -- just use whole zucchini chopped up.

  2. In a saucepan over medium heat, cook and stir zucchini and lemon juice for 15-20 minutes until zucchini is tender.

  3. Add cinnamon, sugar and nutmeg and simmer one minute longer. Remove from heat and set aside.

  4. For crust, combine flour and sugar in bowl. Cut in butter until mixture is coarse crumbs.

  5. Stir 1/2 cup into zucchini mixture.

  6. Press half of remaining crust mixture into a greased lasagna pan.

  7. Spread zucchini mixture over top of crust. Crumble remaining crust mixture over it and sprinkle with cinnamon.

  8. Bake in 375 degree oven 35-40 minutes. Should be golden brown and bubbly.


  • 2 pounds tomatillos (about 5 1/2 cups)

  • 1 cup chopped onion

  • 1 cup chopped green chiles

  • 8 cloves garlic minced (or 8 tsps minced from jar)

  • 1/4 cup minced cilantro

  • 1/2 teaspoon salt

  • 1/4 cup lime or lemon juice


  1. Combine all ingredients in a food processor or blender until pureed. If you want spicy salsa, add peppers that suit your taste.

  2. Let sit to meld flavors.

  3. Eat

Fresh Salsa Verde (Not Spicy)

Portuguese Bread Soup

Zucchini Patties


  • 2 cups grated zucchini, squeeze out liquid

  • 2 eggs, beaten

  • 1/4 cup chopped onion

  • 1/2 cup bread crumbs

  • 1/2 cup shredded mozzarella

  • salt/pepper to taste

  • olive oil


  1. Mix all ingredients except olive oil.

  2. Heat olive oil in frying pan on medium burner.

  3. Form patties and cook until browned on each side.

  4. Drain on paper towels before serving.



  • 1 bunch cilantro

  • 4 large cloves garlic, minced (or 4 tsps minced garlic from jar)

  • 1 teaspoon salt

  • 2 tablespoons olive oil

  • 1 pound zucchini (about 2 medium), cut into rounds

  • 1 small onion, thinly sliced

  • 4-5 cups chicken broth

  • 8 ounces day-old bread (I used French bread), cut into chunks

  • 3 eggs, beaten


  1. Chop cilantro leaves and set aside.

  2. Heat olive oil in heavy saucepan. Add zucchini, onion and garlic. Cook for two or three minutes.

  3. Add 4 cups of broth and salt and bring to boil. When it is bubbling, add bread.

  4. Reduce heat and cook for 7-10 minutes partially covered. Stir occasionally. Consistency should be like porridge and vegetables should be soft.

  5. If bread is still holding shape and has absorbed all liquid, add remaining cup of broth. Cook another 10 minutes.

  6. When thick and creamy, add cilantro. Taste and add salt as needed.

  7. Add some of soup to beaten eggs and stir. When eggs are warmed slightly, stir them into pot of soup. Serve immediately.


Avocado Cantaloupe Salad


  • 1/2 cantaloupe

  • 1 ripe avocado

  • Catalina fat-free dressing (Kraft is one option)


  1. Cut cantaloupe into bite-size chunks and divide between two bowls

  2. Peel and slice avocado (or cut into chunks), and divide between bowls.

  3. Drizzle cantaloupe and avocado with dressing -- or drown them, depending on your taste!

Lazy Berry Cobbler


  • 2/3 cup flour

  • 1/3 cup sugar

  • 1/4 teaspoon ground cinnamon

  • Dash of salt

  • 3 tablespoons cold butter cut into pieces

  • 2 cups fresh or frozen mixed berries (if frozen, partially defrosted and undrained)

  • 2-4 tablespoons maple syrup (real -- not panccake syrup)


  1. Stir together flour, sugar, cinnamon and salt in microwave-safe bowl. Add butter pieces.

  2. Cover with waxed paper and microwave for 40 seconds.

  3. Stir thoroughly. Cover again and microwave for 45 seconds.

  4. Stir thoroughly. Cover again and 45 seconds in microwave one last time.

  5. Divide the berries and the maple syrup between two microwave-safe dessert bowls (use two tablespoons in each bowl if fruit is not fully sweet and ripe). Pour all but 1/3 cup of flour mixture evenly into bowls and stir thoroughly to mix berries, sweetener and flour.

  6. Top with remaining 1/3 cup of flour mixture.

  7. Loosely cover one bowl and microwave for 2 minutes. Berries should be cooked and bubbling. Do the same with second bowl.

Prosciutto  Zucchini Noodles


  • 4 medium zucchini

  • 2 tablespoons olive oil

  • 6 cloves garlic, smashed (or 4 tsps minced from jar)

  • 1 cup walnut pieces

  • 4 oz. prosciutto, torn or in chunks (Raley's may have chunks)

  • 1 medium apple, cut into chunks

  • 4 ounces goat cheese (optional)


  1. Use a spiraling gadget to turn the zucchini into noodles.

  2. Saute garlic in olive oil and then add zucchini noodles for 3-5 minutes.

  3. Remove zucchini to a separate bowl and add walnut pieces, prosciutto and apple. Saute for 3-5 minutes.

  4. Return zucchini to pan (without water that has drained from noodles) and cover for 3-5 minutes to heat through.

  5. Serve with scattering of goat cheese over top.

Salsa Verde Chicken Soup


  • 6 cups chicken broth

  • 4 cups cooked shredded chicken

  • 3 15-oz cans white Cannellini beans, NOT drained

  • 1 quart salsa verde

  • Shredded mozzarella cheese for topping


  1. To create shredded chicken, use rotisserie chicken from store or bake boneless, skinless chicken thighs in 375-degree oven for 45 minutes. Shred with two forks. (Don't be picky about measuring chicken -- just throw it all in.)

  2. Put chicken broth, shredded chicken, beans (including liquid from cans), and salsa verde in a large saucepan, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to low and simmer for 5 minutes.

  3. Pour soup into bowls. Sprinkle top of soup with shredded cheese and serve.

Sweet Acorn Squash


  • 1 small acorn squash

  • Oil spray

  • Butter

  • Brown sugar


  1. Preheat oven to 350 degrees.

  2. Cut acorn squash in half lengthwise and remove seeds (I use a pointed ice cream scoop or a melon baller)

  3. Spray surface with oil and turn upside down on a rimmed cookie sheet that you have lined with foil. Add about a quarter of a cup of water to pan. This allows it to steam a little.

  4. Cook for 30 minutes.

  5. Remove from oven and put a generous chunk of butter in each side. Add a tablespoon or so of brown sugar to each side.

  6. Return to oven for 10-15 minutes. Squash is done when you can poke through with a fork. Serve with spoons so butter and sugar can be scooped out with each bite of squash.