Summer Squash and Corn Soup

1 pound yellow summer squash
2 c frozen or fresh corn kernels
1/2 t onion~ minced
2 cloves garlic~ minced
1 jalapeno chilie~ chopped and seeded
2 T olive oil
1/4 t cumin
1/2 t salt
2 c chicken broth
Garnish: corn kernels, fresh cilantro leaves, sour cream.

Cut summer squash crosswise into 1/2 inch-thick slices. Mince garlic and onion. Wearing rubber gloves, chop chile (or use 1 teaspoon canned jalapeno but will include seeds, therefore much spicier).

In heavy 5 quart pot combine all ingredients except broth and cook over moderate heat, stirring, 3 minutes. Stir in broth and simmer mixture until squash is very tender, about 15 minutes. Transfer to blender and puree until smooth (use caution when blending hot liquids). Divide soup between 2 bowls and garnish with corn, cilantro and small dollop of sour cream. May be served hot or cold.

Traditional Hummus

3 cloves garlic~ minced
1 15-oz can garbanzo beans (chickpeas)~ rinsed and drained
1/3 c tahini
1/3 c lemon juice
1/4 c water
1/2 c olive oil
1/2 t salt~ more to taste

In a food processor combine all ingredients and process on medium high until very smooth, 3-5 minutes. Add more salt to taste. Drizzle with additional olive oil for garnish (I can't ever seem to get enough!) Serve with pita wedges, rice crackers or fresh veggies for dipping.

Cream of Broccoli Soup

2 T butter
1/2 white onion ~ diced
2 stalks celery ~ chopped
3 c chicken broth
8 c broccoli florets
3 T butter
3 T flour
2 c milk
ground black pepper to taste

Melt 2 tablespoons butter in medium sized stock pot, saute onion and celery until tender. Add broccoli and broth. Bring to boil, cover and simmer for 10 minutes. Puree soup and return to heat.

In small saucepan, melt 3 tablespoons butter over medium-heat, stir in flour until smooth and whisk in milk. Whisk continually until thick and bubbly (about 8 minutes), add to soup. Return soup to boil for 5 minutes more. Season with pepper and serve.

*Chef's Note~ Garnish with cheddar cheese for the flavor of Broccoli Cheese Soup without adding major calories.

Potato Chowder

1/2 pound bacon
1/4 c chopped red onion
4 to 5 pounds potatoes~ cubed
2 cans cream of chicken soup
3 c milk
Salt and Pepper~ to taste

Cook bacon in large stock pot over medium high heat. Remove bacon, reserve and reduce heat to medium. Add onion to pot and brown for 5 minutes. Add potatoes and enough water to cover. Bring to boil and simmer until potatoes are tender. Drain and add soup, milk, reserved bacon, salt and pepper to taste. Return to boil until thickened and serve.

Peach Cream Tart

Crust:
1 1/4 c flour
1/2 c (1 stick) butter~ softened
2 T sour cream

Filling:
5 1/2 c fresh peaches, peeled and sliced (or 44 oz canned no sugar added peaches~ drained)
3 egg yolks
3/4 c sour cream
3/4 c sugar
1/4 c flour

Glaze:
1/4 c plum or apple jelly~ warmed
1 T frozen lemonade concentrate


Preheat oven to 375.

To make crust, place flour, butter, and sour cream in food processor and pulse to combine. When formed in a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom. Bake 15 minutes, until crust is set but not browned. Cool while preparing filling.

Lower oven to 350.

To make filling, arrange peachs in overlapping circles on top of crust, until completely covered. Combine egg yolks, sour cream, sugar, and flour; beat until smooth. Pour over peaches.

Place tart pan on a baking sheet and bake for 1 hour, until custard is set and pale golden in color. Transfer tart pan to wire rack to cool.

To make glaze, combine jelly and lemonade concentrate. Spread with pastry brush over top of warm tart. When tart has cooled, remove side wall of pan.

Serve warm, at room temperature, or chilled.