Have you been to the Farmer’s Market lately? If not, I encourage you to wake up early Saturday morning and get downtown (or wherever your bounty market is housed). Right now the Farmer’s Market is bursting with fresh, local produce which equals fresh, flavorful meals (and healthy to boot). My kitchen is overflowing with summer squash, cucumbers & fresh tomatoes. My mantra this summer is simplicity and most nights we cut up the squash, roast it on the grill and flavor with salt & pepper (or even a little olive oil); it doesn’t take much. My husband whips up a quick tomato sauce by simply roasting the fresh tomatoes on the grill, adding some fresh herbs and pureeing with our immersion blender. Love fruit? No preparation needed other than rinsing off those fresh berries that are at the height of their flavor.

It’s time to get out of that cold, air-conditioned grocery store and head to the market! Remember, summer won’t last long! Here is one of our favorite recipes for summer squash.


Summer Squash Soup

(Original recipe from Vegetarian Cooking for Everyone, Deborah Madison, modified)

1 tbsp olive oil

1 1/4 pounds zucchini, crookneck, or pattypan squash-roasted or grilled

1/2 cup chopped parsley (I often use thyme or mix the herbs)

6 cups vegetable stock OR water

salt & freshly milled pepper

lemon juice (for flavor garnish)


Heat the oil in a soup pot and add the parsley and/or thyme (must be fresh). Stir to
coat with the oil, then add 1/2 cup stock, stir to heat.
Add the vegetables, stir to mix. Cool vegetables slightly and then add to a blender (I use the Vita-mix), half the stock and puree. Keep adding stock till the soup is the preferred consistency. Add salt and pepper to taste.  

*Alternatively, I often skip the first step and simply throw the grilled vegetables, fresh herbs and stock right into the Vita-mix. Since this blender is so powerful, this does the trick.