Summer Vegetable Curry Soup

I'm always looking for new ways to incorporate seasonal vegetables in my recipes, and I wanted to make a curry in order to take advantage of the anti-inflammatory benefits of some of the spices typically used in Thai curries given all of the running my husband and I have been doing. Ginger helps with both digestion and inflammation, so I try to throw it in recipes and smoothies whenever I can, and turmeric is one of the most potent natural anti-inflammatories that you can find. I had intended to make this recipe a curry rather than a soup and serve it over rice, but realized that after adding all of these vegetables and potatoes that it was substantial enough on it's own. It's packed with vegetables and has a nice spice to it which makes this dish great to eat even on a summer day. You could certainly also serve it over rice if you have leftovers the next day.

Summer Vegetable Curry Soup
Serves 4-6

Active Time: 20 minutes
Total Time: 40 minutes

1 T. ghee or olive oil
2 T. minced fresh ginger
3 cloves garlic, minced
1 large yellow onion, chopped
1 lb. summer squash, cut into thin half moons
3/4 lb. yukon gold potatoes, diced small
1 ear corn, kernels removed
3 roma tomatoes, diced
1/2 lb. fresh baby spinach (or regular spinach, chopped)
1 15 oz. can light coconut milk
2 c. low-sodium vegetable broth
1 t. turmeric
1 t. coriander
1 t. cumin
Kosher salt
1/2 t. cayenne pepper (mild-medium spice, use less if you want it really mild, more if you like it really hot)
8 oz. firm tofu, diced
Fresh cilantro, chopped, for serving

Heat ghee in a large stockpot or dutch oven over medium heat. Add garlic and ginger and saute for 15 seconds, then add the onion and a pinch of salt and cook for about 3 minutes until starting to soften. Add the squash, potatoes, and spices and saute for another 3 minutes. Add the broth, coconut milk, tomatoes, tofu, and about 1 t. kosher salt (to taste depending on how low-sodium your broth is) and bring to a low boil. Lower heat to medium-low and simmer for 20 minutes. Add the spinach and corn and stir until the spinach is wilted, about 1 minute. Garnish with cilantro and serve.

Eggplant and Summer Squash Curry

Normally we like a cold dinner if it's hot outside, but a spicy dish can be equally as great on a warm day. While I love both Thai and Indian curries, I didn't feel like a heavier Thai-inspired curry with coconut milk and went for a more Indian-inspired dish with fresh vegetables, tomatoes, and lots of spice. Plus, it was a great way to use up some of the early summer produce I picked up - an eggplant and some beautiful little summer squash that are starting to come into season. This dish was equally delicious reheated for lunch the next day.

Eggplant and Summer Squash Curry
Serves 4

Active Time: 20 minutes
Total Time: 45 minutes

2 T. ghee (clarified butter) or extra virgin olive oil
1 medium eggplant, cut into 3/4'' pieces
3 small summer squash, diced
8 oz. firm tofu, cut into 1/2'' pieces
1 onion, diced
1'' fresh ginger, peeled and grated
6 cloves garlic, minced
1 t. ground cumin
1 T. ground coriander
1/2 t. turmeric
1/2 t. cayenne
1/2 t. crushed red pepper
1 1/2 t. kosher salt
1 15 oz. can diced tomatoes
1 c. water
Fresh cilantro
1 c. brown jasmine or basmati rice

Boil 2 c. water in a small stockpot, add the rice, and simmer for about 40 minutes or until the water is absorbed.

Meanwhile, heat the ghee or olive oil in a large skillet or stockpot over medium heat. Add the onion and cook, stirring occasionally, for about 10 minutes, until softened and starting to brown. Add the ginger, garlic, and cumin and cook for 2 minutes. Add the coriander, cayenne, salt, and turmeric, and cook an additional 30 seconds. Add the eggplant and summer squash and stir to coat well with the spices. Add the tofu, crushed red pepper flakes, and diced tomatoes (including their juices) and 1 c. water. Reduce the heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until the eggplant and squash are tender. Serve over the rice and garnish with a generous amount of chopped cilantro. Season to taste with more salt if necessary.

Spaghetti Squash Gratin

Spaghetti squash is the first squash that my husband was willing to try when we were dating. It's a good squash to serve to people who might not think that they love squash - and my husband now loves all varieties! We normally serve spaghetti squash as a side dish, roasted and served simply with a little bit of butter, some parmesan cheese, and salt and pepper. However, after picking one up at the farmer's market this past week (spaghetti squash can also be found at most grocery stores) I wanted to try something different with it and was inspired by a recipe in the New York Times. It certainly tastes like comfort food but with a healthy spin on it.  Plus, it looks beautiful coming out of the oven! We served it as a main dish with a green salad.

Spaghetti Squash Gratin
Serves 4 as a main, 6-8 as a side
Active Time: ~30 min
Total Time: ~1 hr 15 min

Extra virgin olive oil
1 spaghetti squash
1 large red onion or 2-3 large cipollini onions, halved and thinly sliced
2 garlic cloves, minced
3 eggs
1 c. low-fat (2%) milk
1/2 c. packed fresh basil, cut into a chiffonade
1 t. fresh thyme, finely chopped
4 oz. feta, crumbled
1 c. freshly grated parmesan cheese
Kosher salt
Black pepper

Preheat the oven to 400 degrees Fahrenheit. Cut the squash in half lengthwise (I find it helps to microwave it for a minute first), scoop out the seeds, and place it cut side down on a sheet pan or roasting pan (with sides). Fill the bottom of the pan with about a 1/4'' of water, or enough to coat the bottom of the pan and touch the sides of the squash. Bake for 45 minutes. Keep the oven on at 400 degrees.

Meanwhile, after the squash has been baking for about 20 minutes, thinly slice the onion(s) and mince the garlic cloves. I used these beautiful large cipollini onions from the farmer's market that were about the size of one red onion when put together, but you can definitely just use a red onion (or yellow if you don't have red). Heat 1 T. olive oil in a large skillet over medium heat. Add the onions and a pinch of salt and saute until golden brown and caramelized, about 20 minutes, adding the garlic after 15 minutes.

When the squash is done, remove it from the oven, turn the squash halves cut side up, and use a fork to loosen the squash strands. Scoop out the strands and add them to the skillet with the onions, stirring to combine. Cook for another 5 minutes, stirring occasionally, until the squash softens a little more. Season with 1/2 t. salt and 1/8 t. pepper

Meanwhile, whisk the eggs in a large bowl. Whisk in the milk, then stir in the basil, thyme, and feta. Add the squash and onion mixture and stir to combine. Grease a large oval gratin pan or similar large baking dish and fold in the squash mixture. Cover with the parmesan cheese, pressing down lightly on the cheese to moisten slightly. Bake for 30-35 minutes until the top is golden brown.