Corn and Zucchini Sautee

This is just another delicious way to serve vegetables... How could ANY kid ever suggest they hate veggies when they are cooked like this...

2 TBSP Olive Oil

1/2 cup chopped green onions

2-3 garlic cloves, minced

4 ears of FRESH corn, cut off the cob

1 lb zucchini , quartered lengthwise, then cut into about 1/4" pieces

1/2 tsp ground cumin

salt and fresh pepper

1/2 cup fresh chopped cilantro

Heat the il in a 12" heavy skillet over moderate heat until hot but not smoking. Cook green onions, stirring occasionally, until softened (about 3 minutes). Add the garlic and cook and additional 1 minute. Add the corn, zucchini, cumin, salt and pepper. Stir until the zucchini is tender. Stir in the cilantro and season with salt and pepper.

Throw 'em for a Loop Spring Greens Soup

I have been really into soups lately, and something about this idea really sparked my interest... Honestly, I think that I was more curious than anything when I saw an adaptation of this recipe! I generally don't serve soups where one of the main ingredients are greens, so against my better judgement I tried... And I am so glad that I did!

1 medium onion, halved and sliced

2 cloves minced garlic

1 Tbsp olive oil

3 cups veggie broth

freshly ground black pepper

Salt

12oz Yukon potato, cubed

3 cups sliced mushrooms

1 Tbsp Earth Balance or other vegan butter

3 cups fresh spinach

3 cups fresh arugula

2 cups fresh flat leaf parsley leaves and tender stems

Garnish: sauteed mushrooms and fresh arugula

1. Sautee down onion in olive oil for about 3 minutes, add the garlic and cook an additional 2 minutes. Add broth, pepper, and salt. Bring to a boil. Add potatoes and return to boiling, reduce heat. Simmer covered for 10 minutes.

2. Meanwhile, in a large skillet, cook the mushrooms in vegan butter over medium heat 6 to 8 minutes until tender and the liquid is evaporated. Set aside.

3. Once the potato mixture has completed simmering, add the mushrooms and remove from heat. Use the immersion blender to blend the new mixture until almost smooth. Season again.

4. Add the spinach, arugula, and parsley. Return to heat and bring to a boil. Again remove from heat.

5. Use immersion blender to again blend the soup until only flecks of green remain. Season to taste with salt and pepper. Serve immediately topped with sauteed mushrooms and fresh arugula.