Broccoli Cheese Soup (From Pioneer Woman)

Squash Casserole

A great way to use up some of that extra squash when it is in season. For a different texture, try shredding the vegetables or adding some different veggies. I doubled the squash when I made it but didn't quiet double the rest of the ingredients, just to make it healthier.

Ingredients
(There are two additions of almonds in this recipe, just FYI)

1 Tbs olive oil
1 Tbs butter
1 small onion
2 cloves garlic
4 cups peeled and cubed yellow squash or zucchini (or a mixture)
1 tsp salt
1/2 tsp pepper
1/3 cup finely chopped, raw almonds
1 cup cheese (Cheddar, Colby, etc. whatever you have on hand)
1/2 heavy whipping cream (or 1/4 cup milk and 1/4 cup greek yogurt)
2 eggs
1 can of rotel or green chills (optional-for more flavor)
1/3 cup coarsely chopped roasted, salted almonds (I roasted my own in some butter)

Directions

Preheat oven to 400 degrees F.
Heat olive oil and butter in skillet over medium-high heat; cook and stir onion and garlic until softened, about 3 minutes. Add squash, salt and pepper (and rotel or chills, if desired). Mix to combine. Cover skillet and cook about 5 minutes, until squash is soft. Transfer to a large mixing bowl. (Or casserole dish, if you don't want to wash an extra bowl like me)
Mix raw almonds and 1/2 cup cheese together. Stir into squash mixture. Whisk cream and eggs in separate bowl. Stir into squash mixture. Pour squash mixture into a 9x13-in casserole dish; top with remaining cheese and roasted almonds.
Bake 25-30 minutes, until golden brown and bubbly.

Recipe from Allrecipes

Hummus

I finally made this after many years of having it on my to do list! Add more/less cumin and lemon to suit your taste. You can also either omit the tahini (ground sesame seeds) if you don't have it or don't like it, or can try using peanut butter in its place. I also plan on trying it with roasted garlic, roasted red peppers or kalamata olives.

Ingredients:

One 15 oz can chickpeas (garbanzo beans), rinsed OR 1 1/2 cups cooked chickpeas
1/4 cup fresh lemon juice (about 1 large lemon)
1/4 cup tahini
2 garlic cloves, minced
2 Tbs olive oil
1/2 tsp salt
1/2 tsp cumin
2-3 TBS water (or liquid from cooked chickpeas)
dash of paprika for serving

Directions:

In food processor, combine tahini and lemon juice. Process for 1 minutes. Scrape sides. Process another 30 seconds. Add garlic, olive oil, salt and cumin. Process 30 seconds. Scrape sides. Process another 30 seconds. Add half chickpeas and process 1 minute. Add rest of chickpeas and process 1-2 minutes. Add water until consistency suits your fancy! Put into bowl and sprinkle with paprika.

Ratatouille

This is a great fall dinner food. Most everything is in season. You can add more eggplant if you want, or leave out the yellow squash and add more zucchini if that is all you have. I like it with less bell peppers, so I just added 1 cup instead of two. Delicious served with bread.

Ingredients:
1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion
1 tsp minced garlic
2 cups medium diced eggplant, skin on (1 medium eggplant)
1/2 tsp fresh thyme leaves (1/8 tsp dried)
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash (1 zucchini)
1 cup diced yellow squash (1 yellow squash)
1 1/2 cups peeled, seeded and chopped tomatoes (1 14.5 oz can diced tomatoes)
1 Tbs thinly sliced fresh basil leaves (1 tsp dried)
1 Tbs chopped fresh parsley leaves (1 tsp dried)
salt and pepper to taste

Directions:
Set a large sauté pan over medium heat and add olive oil.
Once hot, add onions and garlic. Cook, stirring occasionally, until lightly caramelized, about 5-7 minutes.
Add the eggplant and thyme to pan. Cook, stirring occasionally, until eggplant partially cooked, about 5 minutes.
Add green and red peppers, zucchini and squash to pan. Cook additional 5 minutes.
Add tomatoes, basil, parsley and salt and pepper to taste. Cook additional 5 minutes.
Serve hot or at room temp.

From Food network

Meat Stuffed Bell Peppers

I usually double this recipe. You can add lentils in place of ground hamburger for a vegetarian/healthier version, or even do 50/50.

Ingredients:
4 bell peppers

2 Tbs olive oil
8 ounces ground beef
1/2 onion, finely chopped
1/2 tsp dried thyme (sometimes I add less thyme and then add some oregano)

1 cup hot cooked rice
1 ripe tomato, peeled, seeded, and finely chopped (when I double this I used a can of diced tomatoes)
2 large eggs, lightly beaten
1 clove garlic, minced
1 tsp dried basil
Worcestershire sauce or red pepper flakes to taste
Salt and black pepper to taste

1/2 cup breadcrumbs
1 Tbs olive oil
Parmesan cheese

Prepare bell peppers (de-stem and clean out). Steam over boiling water for 10 minutes. Meanwhile, heat oil in large skillet and sauté meat, onion and thyme until meat is browned. Add rice, tomato, eggs, garlic, and seasonings.  Fill peppers with mixture and set in baking dish. Add breadcrumbs on top and drizzle with oil. Sprinkle with cheese. Cook 375 for 25 minutes.

Adapted from the Joy of Cooking

Lentils

Lately we have been replacing ground hamburger for lentils (or you can do half and half). As long as you add seasoning to the lentils it usually tastes great, if not better than the ground hamburger. Remember to only cook the lentils until they are just done or else they will become soggy/mushy. We've done this very successfully with:

-Taco salad
I season the lentils with taco seasoning or I add chili powder, cumin, salt and pepper, onion and garlic powder, crushed red pepper flakes and maybe some oregano and paprika.
-Stuffed green peppers
I season the lentils with lots of salt and pepper, oregano, basil, garlic, onions, and tomatoes and mix it with rice and an egg or two.