Zucchini, Potato and Parmesan Soup

As I said, I am lucky to live in a neighborhood with many fantastic gardeners. And even luckier that they share. But I must say, I feel a little pressure to produce something deserving of all their labor. So there I sat, looking at a 6 pound zucchini and a dozen small, tasty yellow onions. Hmmmm.

I love the 'Back to the Table' cookbook by Art Smith. It's full of great recipes, wonderful images and tips of what it means to share a home cooked meal. While flipping through the Family Meal: Soups chapter, a 'perfect, hearty summer soup' caught my eye. So I washed off all the garden soil, began chopping and sauteing and a new dish is added to my bag of tricks.

From our table to yours - enjoy

Zucchini, Potato and Parmesan Soup (serves 8-10)

Ingredients:

• 1 T extra-virgin olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 3 medium zucchini, scrubbed but unpeeled, cut into 1/2 inch cubes (4 cups)
• 1 medium Yukon Gold potato, peeled and cut into 1/2 inch cubes (1 cup)
• 3 cups veggie or chicken broth
• 1 sprig fresh thyme
• 1 C evaporated skimmed milk
• 3 T freshly grated Parmesan cheese, plus additonal for serving
• Salt and Pepper
• Chopped fresh thyme, for garnish

Directions:

• Heat oil in large pot over medium heat
• Add the onion and garlic, cover
• Cook stiring often until the onions are translucent (about 5 min)
• Stir n the zucchini and potato
• Add enough broth to barley cover the vegetables
• Add the thyme and bring to a boil over high heat
• Reduce heat to low, simmer, partially covered until the potato is tender (about 15 min)
• Stir in evaporated mile and cheese.
• Heat until very hot, but DO NOT boil, or the soup will curdle. Season to taste with sale an pepper
• Ladle into soup bowls, sprinkle with thyme and Parmesan.

Warms your belly!

Cornmeal and Spice-Crusted Scallops with Mango Salsa

Too many BBQ ribs, pulled pork sandwiches and ice cream cones this summer? I so hear you. The other night the seafood counter caught my eye. How did I forget how much I love scallops? Not only are they totally not served enough in my house, they are also so very easy to prepare and make a weekday feel a little more special. I kid you not - Seriously, fear not. The below recipe is low cal, super easy and incredibly YUM.

Don't think this recipe is just for adults. If you hold the mango salsa and place a scallop on top of your kids favorite noodle or rice ...crusty, moist and fantastic...they might surprise you.

Yes, this is another Pammy classic so you know it's fab!

So from my table to yours...enjoy!

Cornmeal and Spice-Crusted Scallops (serves 4)
Ingredients:

• 1 T yellow cornmeal
• 2 t ground coriander
• 2 t garlic powder
• 1/2 t onion powder
• 1/8 t salt & freshly ground pepper
• 1 1/2 #'s large fresh sea scallops
• 1 T olive oil
• 2 t butter
• Additional Pam if needed (and you still want to be ultra low-cal)
  
  

Directions:

• Combine first 6 ingredients in a shallow dish.
• Dredge both sides of scallops in cornmeal mixture.
• Heat olive oil and butter in a large skillet over medium-high heat.
• Add scallops to pan, and cook 3 minutes. Carefully turn over; cook 1 minute or until done.
  
  

Mango Salsa

• 1 medium mango, chopped
• 1 cup fresh strawberries, sliced
• 1/2 cup chopped green onion
• 1 T minced cilantro
• 1 t grated lime rind
• 1 T lime juice
• 1/4 t ground cumin
• 1/8 t. ground red pepper
• Mix & chill two hours or longer & serve.
  
  

Grilled Portobello Parmesan

Kids are heading back to school, routines are craved and gardens are producing onions, zucchini, eggplant and tomatoes. Lucky me, I am getting treated by friends with fantastically green thumbs (mine is purple). Even if you don't have a garden, check out your local Farmers Market or Whole Foods for some of the tastiest Portobello mushrooms and gorgeous heirloom tomatoes. They almost look too good to eat, I said ALMOST! So to help you start the fall in full flavor, enjoy cooking something new, fresh and fabulous. This is a Pammy specialty...

Grilled Portobello Parmesan (6 servings)

Ingredients

• 6 T extra virgin olive oil (EVO)
• 3 T balsamic vinegar
• 1 large garlic clove, pressed
• 6 large Portobello mushrooms, stemmed, gills scraped out
• 1 cup ricotta cheese
• 1/2 cup plus 6 T finely grated Parmesan cheese
• 3 T chopped fresh basil
• 6 1/2"thick heirloom tomato slices (from 2 very large)
• 7 to 8 oz. Fontina cheese, thinly sliced
  

Directions

• Prepare barbecue (medium-high heat).
• Whisk EVO, balsamic, & garlic in small bowl. If short on time, use bottled balsamic dressing.
• Season dressing to taste with S & P.
• Spoon generous T dressing into each mushroom; swirl to coat.
• Stir ricotta, 1/2 C Parmesan, and 2 T chopped basil in small bowl to blend.
• Season with S & P.
• Sprinkle tomato slices with S & P.
• Place mushrooms on grill, gill side down. Grill until edges begin to soften. 3 to 5 minutes, depending on thickness of mushrooms.
• Transfer mushrooms to a platter gill side up.
• Nestle 1 tomato slice into each mushroom.
• Divide ricotta cheese mixture atop sliced tomatoes, spreading to cover, about 3 T per mushroom.
• Top with Fontina cheese slices, dividing equally.
• Sprinkle 1 T Parmesan cheese over each.
• Carefully return mushrooms to grill. Cover BBQ and cook till mushrooms are soft and cheese is melted, about 5 minutes.
• Sprinkle remaining chopped basil. Place mushrooms on plates. Drizzle remaining dressing around mushrooms and serve.
  
  Bon Appetito!