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Summer Recipes

summer recipes

Summer Squash Soup

2 tbsp. butter or margarine
2 med. sized onions (chopped coarse)
5 c. chicken broth
2 med. potatoes, peeled and cut in 3/4 inch pieces for garnish
2 med. carrots, sliced thin
2 lbs. zucchini or yellow summer squash or combination of both cut in 1 inch chunks (8 c.)
1 1/2 tsp. salt
1/4 tsp. black pepper
2 tbsp. chopped fresh basil (see note)
Squash blossoms

Melt butter in a 3 to 4 quart saucepan over medium high heat. Add onions and cook 5 to 7 minutes, stirring 2 or 3 times until translucent. Add broth and potatoes. Bring to a boil then cover. Reduce heat and simmer 5 minutes. Stir in carrots and simmer 8 to 10 minutes until carrots are almost tender. Stir in squash, salt and pepper. Simmer covered 10 to 15 minutes until vegetables are tender. Remove cover and let soup stand until cool enough to handle. Add basil, process in batches in blender or food processor until smooth but with fine flecks of vegetables still visible. Serve hot or cold. Garnish with squash blossoms. Makes 11 cups (6 servings). NOTE: You can substitute 2 teaspoons dried basil leaves for the fresh but add to soup with potatoes.

summer recipes

Summer Baby Vegetable Pasta Rags

1/2 # fresh pasta sheets
2 T olive oil
1 c sweet corn kernels
freshly ground white pepper
3/4 # assorted baby vegetable (such as patty pans, zucchini,
peppers, carrots, button shiitakesm etc) sliced in half
1 T chopped garlic
2 c(packed) fresh spinach leaves, thinly sliced
drizzle of White truffle oil
4 oz grated Parmesan Reggiano cheese
1 small fresh truffle, optional
1 T finely chopped fresh parsley leaves

Bring a pot of salted water to a boil. Tear the pasta into small 1-inch pieces. Add pasta to the water. Cook until pasta is tender, about 4 to 5 minutes. Drain the pasta thoroughly. Toss pasta with 1 T of the olive oil. Season with salt and pepper in a large sauté pan, over medium heat, add the remaining olive oil. Add the corn. Season with salt and pepper Sauté for 2 minutes. Add the baby vegetables. Season with salt and pepper Sauté for 3 minutes. Add the garlic and spinach. Continue to sauté for 3 minutes. Remove from the heat. Toss the pasta with the vegetables, drizzle of truffle oil and 1/2 cup of the cheese. Season with salt and pepper to serve, mound the pasta in the center of four plates. Sprinkle each pile of pasta with the remaining half cup of cheese. Garnish each with the shaved truffles and parsley. Yields 4 serving.

summer recipes

Summer Corn and Tomato Pasta

2 cups cooked fresh or frozen corn kernels
5 medium tomatoes, cut in chunks
1 cup cooked or canned black beans, drained and rinsed (can substitute shrimp or tuna)
1/2 cup finely chopped fresh coriander (cilantro) or basil
1 Tbsp extra-virgin olive oil
1 jalapeno pepper, seeded and minced, or 2 cloves garlic, minced
4 green onions, finely chopped
1 tsp each salt and pepper
8 oz penne (3 cups) or other short pasta
1 cup crumbled feta cheese (5 oz or 150g)

In large bowl, stir together corn, tomatoes, beans, coriander, oil, jalapeno, green onions, salt and pepper; let stand at room temperature for 15 minutes or for up to 2 hours. In large pot of boiling water, cook pasta for 8 minutes or until tender but firm; drain and return to pot. Add tomato mixture; stir over medium heat just until heated through. Serve sprinkled with feta. Makes 6 main-course or 10 side servings. Make ahead: To serve cold, rinse hot pasta under cold water and add to tomato mixture; cover and refrigerate for up to 1 day.

Per side serving: 210 calories; 8g protein; 6 g total fat; 3g saturated fat; 13 mg cholesterol; 34g carbohydrate; 4 g dietary fiber; 448 mg sodium

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