Quick & Easy: Curried Summer Squash Soup

Summer squash is in season; these yellow and green beauties they come in many shapes and sizes and can be cooked in many different ways. This soup is very easy to make and can be done in under 20 minutes. Because soup freezes so well, I always make extra. There is nothing better than being able to pull a healthy, home-cooked meal out of the freezer after an extra long day at work! So be aware that the ingredients in this recipe are for 8 servings.

Also, for those who do not like curry, you can make this soup without it!




  • 3 pounds of mixed summer squash (or just one kind, such as zucchini), cut into chunks
  • 1 large onion, chopped
  • 3 cloves of garlic, chopped
  • 1 bunch of cilantro, chopped
  • 3 cups of broth
  • 4 teaspoons of curry
  • 1 teaspoon of salt
  • Juice from 1/2 lemon
  • Zest from 1 lemonIMG_1059
  • Tabasco sauce (optional)

You will need a blender to make this soup.


  1. Saute onions and garlic in olive oil
  2. Add curry powder just as onions and garlic turn soft and saute for a couple of minutes
  3. Add zucchini/squash, coat in onion, garlic and curry mixture
  4. Add broth, salt and cilantro
  5. Cook until zucchini is soft, about 10 minutes
  6. Add lemon juice, zest and tabasco sauce
  7. Puree in blender and enjoy!


Zucchini~Carrot~Sausage Frittata

Frittata is one of my favorite quick dishes. You can incorporate pretty much any type of vegetable that is in season and eat this great dish for breakfast or as a main meal accompanied by a salad. You will find a different version of this dish on my blog for which I used kale and asparagus. This time I decided to add some chicken sausage as well. IMG_0958


You will need a oven-safe pan, such as a cast-iron skillet, to make this dish.

Serves 4


  • 2 grated carrots
  • 2 grated zucchinis
  • 1/2 red onion finely cut
  • 2 cloves of garlic, pressed
  • 2 organic, fully cooked chicken sausages, cut into small rounds
  • 8 large eggs
  • 1 tablespoon of low sodium soy sauce, Bragg’s amino liquid, or coconut aminos
  • Dash of tabasco or hot sauce (optional)
  • Fresh marjoram, thyme and oregano, about 1 sprig each (optional), finely cut
  • 1/4 teaspoon salt
  • 1 — 2 tablespoon of olive oil


  1. Heat broilerIMG_0951
  2. Heat olive oil in cast-iron skillet and cook onion and garlic until tender over medium heat, about 5 minutes
  3. Add zucchini, carros, soy sauce, thyme, tabasco,and herbs and cook until tender, over medium heat, about 5 minutes. Add sausage.
  4. In a bowl whisk eggs with 1/2 tsp of salt and pour into skillet wit vegetables and sausage.
  5. Cook until sides are beginning to set, about 2–3 minutes
  6. Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on the top, 2–3 minutes.
  7. Serve with Salsa (optional, but I think it tastes fantastic that way!) Enjoy!

Pasta with Zucchini, Dried Tomatoes, Dried Shitake Mushrooms & Herbs

Zucchini squashes are back in season; they come in all shapes, colors and sizes and, when fresh, have a lovely natural sweetness to them.You could make this dish with fresh mushrooms and tomatoes, but I like both the chewiness of the dried ones as well as the sweet flavor of the tomatoes when dried. The fresh herbs round out the flavors nicely and make this a wonderful pasta dish. IMG_0890


  • 2 1/4 cup of zucchini squash, cut into small bite size chunks
  • 1/4 cup dry tomatoes
  • 1/2  cup dried shitake mushrooms
  • 1 medium onion, chopped
  • 2 cloves of garlic, chopped
  • 1 tablespoon of olive oil
  • 1 tablespoon of soysauce
  • 1/2 bundle of parsley
  • 2 sprigs of marjoram (or 1 teaspoon dried)
  • 2 sprigs of thyme (or 1 teaspoon dried)
  • 1 sprig of oregano (or 1/2 teaspoon dried)
  • 1/2 cup of white wine
  • Freshly ground pepper and salt to taste
  • Freshly graded parmesan (optional)
  • Pasta (I used brown rice pasta in this dish, but any pasta will be fine)

Serves 4 to 6



  1. Cut dried tomatoes into small chunks, I use my poultry shears to do it; works very well
  2. Boil water and pour over mushrooms and tomatoes (separate containers), cover and let sit for 10 minutes, drain liquid. You can save a bit of the tomato water in case you need extra liquid for the dish, do not use the mushroom water.
  3. Chop all other ingredients
  4. Boil water for pasta, add pasta when ready
  5. Heat oil in large pan over medium heat, add garlic and onion, saute for 3-4 minutes
  6. Add zucchini, saute for 5 minutes
  7. Add mushrooms, tomatoes and herbs - save a tablespoon of parsley for garnish, saute for a couple of minutes
  8. Ad white wine, soysauce, salt and pepper, cover pan and cook over low to medium heat for 5 - 10 minutes, until zucchini, mushrooms and tomatoes are done (remember the mushrooms and tomatoes will stay chewy!) Add tomato water if you need more liquid.
  9. Mix with pasta, garnish with remaining parsley and top with grated parmesan.
  10. Serve as main or side dish.

Bon Appetit!