Winter Squash Bisque

 You could certainly make this when your garden squash is coming in abundance...but I don't really like soup in the hot summer!  Frozen garden squash will work great for this recipe.

Ingredients:
4 cups chopped assorted summer green/and or yellow squash
1/2 sweet onion, chopped
2 15 oz. cans chicken broth
1 tsp salt
freshly ground pepper
3 large cloves garlic
-Place all of the above in a crock pot.  Cover and cook on low 6 hours.  Blend until smooth and creamy then add:
1 15 oz can coconut milk
1 1/2 tsp dried basil
1/4 tsp curry (more if you want)
1/8 tsp cinnamon
-Stir until combined.  Taste and adjust spices to your desired preferences...more salt, curry, etc.  Serve warm.

Farmers Market Quesadillas (or Veggie Burrito)

I love quesadillas!  The options for fillers are endless!  Here is a recent recipe I've been making often.  There are three ways to cook the veggies that you use as the filler.  Pick which one is easiest for you :)

Vegetable Filling Mix
Bell Peppers
Zucchini
Yellow Squash
Onions (red, yellow, or sweet)
-Toss vegetables with a little olive oil and sprinkle with salt and pepper (you can also add any seasonings you want at this point or it is good just as is).

Cooking options:
Skillet: Cook over high until vegetables tender
Roast: in oven at 425 for 15-20 minutes.
Grill:using a grill basket cook in your grill turning vegetables occasionally until slightly blackened.

-Then assemble quesadillas as desired with cheddar, mozzarella, or Monteray jack cheese.  Serve with some homemade guacamole.
-You can also make them burrito style and use Gorgonzola or Parmesan cheese if your up for a slightly different tasty twist!

Dessert Spaghetti Squash

If you've never tried this fun vegetable, give it a try! Your children will have fun helping you too! I've eaten spaghetti squash with stir fried or steamed vegetables on top, but my sweet tooth likes this version I made up even better!

Serves 8
1 spaghetti squash (the more yellow they are the riper they are)
1/4 cup brown sugar
2 TBS whipped butter (or butter)
1/2 tsp cinnamon (optional)
salt to taste

-Cut ends off spaghetti squash and cut lengthwise. Take out seeds and stringy flesh (just like a pumpkin). Rub squash with whipped butter and sprinkle with a little brown sugar.
-Place halves on cooking sheet and bake at 350 for 1 to 1 1/2 hours until fork tender. Scrape out squash threads with a fork into serving bowl. Add additional brown sugar, cinnamon, salt to taste. Sprinkle a little brown sugar on top to garnish and Enjoy!

Soba Noodle Stir Fry

This is a healthy stir-fry dish using Soba noodles. The entire recipe is pictured on this fun platter my neighbor lent me :-)

Serves 6-8

Slice all vegetables julienne style
In large non-stick pan or wok cook 5-7 minutes:
1/2 onion diced
2 TBS oil
2 cloves garlic
2 carrots, diced
1 head broccoli, diced
1/2 cup cauliflower
Add and cook 2 more minutes:
1 bell pepper
1 small zucchini
1 small yellow squash
1 pkg. soba noodles cooked and drained
2 TBS seasoning (I like to use Tones Spicy Spaghetti Seasoning-it's not really spicy)
salt/pepper to taste
-Garnish with grated/sliced Parmesan and fresh diced tomatoes.
-My neighbor suggest adding some red pepper flakes for a little "heat"
-You can also try variations with the same ingredients making it more Thai-like or Cajun-like by changing the seasoning and garnishes...