Moroccan Lentil Vegetable Soup

Soup in progress!

As usual, I am reluctant to say goodbye to summer, but the darker skies and rain isn't always such a bad thing. After an exciting and very eventful summer and so far a ridiculously busy fall, a few days of rain and accepting that I've caught a cold is a great excuse to stay in and make soup.

Sprouted wheat with raisins, a perfect pairing

I bought the vegetables, broth, and tomato paste yesterday with the intention of making a classic American soup to soothe my sore throat, steam this cold out, and get some veggies down, especially since I'm eating for two now. I haven't been able to stomach any greens all week as this bug slowly started settling in. As I began to chop ingredients and toss them in the pot, I realized I wanted something with some flavor! I'm quite sure a Moroccan lentil vegetable soup in Morocco is nothing like this, but the spices are about right.  Despite my un-Moroccan combo of mirepoix, summer squash, and collards, this soup has a tangy, spicy Moroccan feel and and can fix up a boring soup recipe. If I had some winter squash, it would have gone into the pot in a heartbeat. Whole Foods had a gorgeous loaf of savory sprouted wheat bread that was woven with raisins and absolutely superb warmed up and served alongside this soup.

Enjoy a pungeant and flavorful pot of soup to welcome the first weekend of fall. This one is for the least adventurous to the most adventurous eaters. If you just aren't sure if Moroccan spices are your thing, then go light on them and keep the seasoning subtle. If you are feeling adventurous, go generous with the spices and cayenne. Welcome back, fall!

Typical spices combined for an exotic flavor blend!

Moroccan Lentil Vegetable Soup

3 T extra-virgin olive oil
3 T ghee (or more olive oil)

1 t ground turmeric
1 t ground cinnamon
1 t ground cumin
1/2-1 t cayenne pepper (or more)

1 t freshly grated ginger root
3 t freshly grated garlic cloves
2 medium onions, diced
4 stalks of celery, thinly sliced
4 medium carrots, thinly sliced
1 medium zucchini, sliced into 1/2 moons
1 medium yellow squash, sliced into 1/2 moons
6 crimini mushrooms, sliced
1 green bell pepper, diced
1 1/2 cups dried brown lentils, rinsed and sorted
vegetable broth or water or a little of both
1  6 oz can tomato paste
1 small bunch collard greens, roughly shredded
juice of 1 large lemon
2 t sea salt, or to taste
freshly ground black pepper

Heat oil and ghee in a large soup pot over medium heat add spices, ginger, and garlic and cook for one minute, stirring and releasing their fragrance. Add onion, celery, carrot, zucchini, squash, mushrooms, bell pepper, and any other veggies you feel like throwing in (Save leafy veggies for the end.).Add 1 1/2 cups brown lentils

Stir and cook for about 10 minutes and coating them in the seasoned oil. Add vegetable and/or water to cover by 2 inches. I typically use a 32 oz. Tetrapak, then add water to cover, if needed. Add tomato paste and season with a little salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer partially covered for 30 minutes or so, until veggies and lentils are tender and seasonings have married. Add shredded collard greens, or other leafy green and cook on low for 5-8 more minutes until wilted and incorporated.

Finish generously with lemon juice, sea salt, and pepper. I'm insane and like to put plain organic whole milk yogurt on everything and this soup is no exception. If you are craving a cooling garnish, it is awesome!

Summer Vegetable Lasagna

Spelt lasagna noodles and roasted tomatoes ready to go!

Wondering what to do with a bumper crop of zucchini and tomatoes? Try this improvised version of a classic favorite. I am using whole spelt noodles (from VitaSpelt) to keep it really healthy and nutritious. Thinly slice the veggies you have, broil them, and layer them with the cooked pasta and whole cheese from pastured cows.  Rather than sticking to just my suggestions, use any summer vegetables that tempt you--  artichokes, spinach, chard (the leafy stuff you can saute, not roast, of course), carrots, parsnips, onions, whatever is in season and abundant near you will go just fine.

Instead of a heavy, slow-cooked tomato sauce,  roasted Roma tomatoes will keep this lasagna summery and fresh. For cheese, a classic combo of ricotta and mozzarella is always welcome, but don't be afraid of substituting chevre in the middle or provolone on top. Maybe there is fresh farmer cheese at the greenmarket. Maybe there is something else that strikes your fancy--sun-dried tomatoes, olives, or roasted peppers? Follow this basic formula, whichever you choose. Serve it with some simply dressed greens

Try using a few varieties of summer squash

Summer Vegetable Lasagna

3-3 1/2 lb Roma tomatoes
4 T+   extra-virgin olive oil
2 tsp garlic, minced
sea and freshly ground black pepper
1 pkg spelt lasagna noodles
2 lb assorted zucchini and summer squash
10-15 leaves fresh basil, washed
1 15 oz container pasture-raised ricotta
3 cups shredded provolone cheese


Preheat oven to broil. Put a big pot of lightly salted water on the stove to boil. Line a sheet pan with aluminum foil to prevent a nasty clean-up.

Slice the tomatoes into 1/3" thick slices and transfer them to the lined sheet pan. Add a tsp of the minced garlic and about 2 Tbsp olive oil. Season with salt and pepper and gently rub tomatoes with seasonings with clean hands until evenly distributed. Place under the broiler for about 20 minutes, until lightly browned.

Transfer tomatoes to a mixing bowl. Thinly slice summer squash the long way (1/4"-1/3" thick slices?).  Transfer to the pan that the tomatoes were in and season with the remaining oil and garlic, as well as sea salt and pepper. Broil these for 15-20 minutes, or until tender.  Let cool and switch oven to 350 F.

Cook pasta according to directions. While pasta cooks, prepare a 9"x13" lasagna pan. Lightly oil with extra-virgin olive oil.

Layer lasagna in baking dish beginning with a layer of tomatoes and basil leaves, then pasta, then summer squash, pasta, ricotta. Repeat pasta and veggies. Be sure to layer the tomatoes on thick in the middle, so lasagna is saucy and fresh at the same time.  Discard excess tomato juice in bowl (or use it in minestrone) Finish with some tomatoes, then top with shredded provolone.

Bake covered at 350 for 20 minutes, then uncover and bake for 10-15 minutes more.
Let rest 5 minutes and serve.

Zucchini Pancakes

Fresh Garden Veggies

Monday, rainy Monday.  It's still August and I know that fall is looming, but today just feels like it--it must be getting close.  It's gray, chilly, windy, and rainy out there. That's okay, I will surrender and be ready to attack those winter squashes and hearty greens with gusto. For now, though, I take the reminder of what's to come as inspiration to really enjoy these tomatoes, herbs, zucchini, and gorgeous heirloom varieties.

New Green Paint and New Crazy Lamp!

This week will be a typical end of summer scenario:  last minute client cancellation and now nothing to do today except to keep working on all the catch-up we have been attempting all summer (apartment fix-up, student loan organization--really fun stuff).  First, breakfast, then yoga.  Just put yet another batch of our new favorite condiment, Candied Jalapenos on the stove.  This time I'm being realistic and making it a double batch.  I'm sipping on coffee and enjoying the down time now because I suspect next week will be the opposite.

I haven't made my famous zucchini pancakes in ages and I think today's the day!  They are somewhat like potato pancakes--grated veg, eggs, and onion.  What a great use for those two huge zucchinis and a yellow crookneck squash (as seen in above photo).  I usually do a really quick tomato sauce to go with them, but I have tons of time today.  Maybe I will get a batch of  slow-cooked tomato basil sauce going too!

Zucchini Pancakes

3-5 zucchinis and/or yellow crookneck squash, grated  (about 8 cups)
1 grated carrot (opt.)
1 cup grated onion
3 eggs, lightly beaten (or egg-replacer or  flax goo equivalent)
1/2 teaspoon baking powder
dash of garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sea salt
freshly ground black pepper
1/2 cup arrowroot, ww pastry flour, or potato flour+ a little extra just in case
olive oil for frying

Combine grated zucchini, carrots, and onion in a large mixing bowl.  Add eggs and stir until uniform.  Add baking powder and seasonings; stir together.

Taste for seasoning; adjust.

Add arrowroot, flour, or potato flour and stir together.  The mixture should be like a medium-thick pancake batter.  Add more flour or a little water until the consistency feels right.

For these, I love using the eco-nonstick frying pan (Cuisinart makes a great one).  Heat the pan to medium  and just lightly oil it.  Pour 1/2 cup of batter at a time onto the pan's heated surface.  Don't touch it until the side that is cooking forms a cooked/firm surface, about 3 minutes.  Flip and repeat.  Tranfer to a warmed plate or dish heating in a 350F oven for about 30 minutes total.

Serve with yogurt or sour cream like latkes or with a fresh tomato sauce and a little Parmigiano Reggiano.

Best Zucchini Bread Ever!

Zucchini Pineapple Bread. It really doesn't need an explanation. Try it. It's a really good one. I promise. I was going to post a photo, but we ate ours before I could take a picture. Oops. If anyone tries it out and takes a pic, send it and I will post it!

Zucchini Pineapple Bread

Makes 2 loaves

3 eggs
1 cup expeller-pressed canola or sunflower oil
1 c sucanat
1 c turbinado sugar (you can use 2 c of sucanat or 2 c turbinado sugar, instead of both)
1 t sea salt
2 t vanilla extract

1 1/2 cups whole wheat pastry flour
1 1/2 cups barley flour (you can use 3 c whole wheat pastry or 3 c barley, if you prefer)
2 t baking soda
1/4 t baking powder
1 1/2 t ground cinnamon
3/4 t ground nutmeg
2 cups grated zucchini
1 cup diced pineapple
1 c golden raisins

Preheat oven to 350 degrees. Oil 2 medium loaf pans.

Beat eggs, oil, sucanat, turbinado, sea salt, and vanilla together in a medium bowl.

In a separate larger bowl, whisk together flours, baking soda, baking powder, and spices.

Make a well in the dry ingredients and pour in wet mixture. Add zucchini, pineapple, and raisins. Fold gently together until completely mixed.

Divide evenly between oiled pans. Bake about 50 minutes, until center is just firm. Let cool 15 minutes before removing from pans. Finish cooling on a cooling rack or uncovered plate.

Zucchini Tacos

Don't knock em if you haven't tried em. Healthy and a good way to use up all of that zucchini this time of year.

1/4 c extra-virgin olive oil
1 large onion, diced
1 c butternut squash, diced
1 lg green bell pepper, diced
1 lg tomato, diced
2 T minced garlic
1-2 t sea salt
black pepper
3 T paprika
1 T ground cumin
2 T chili powder
chipotle pepper flakes, opt.
guajillo chile powder, opt.
2 T tomato paste
6 cups grated zucchini and/or yellow crookneck squash
cayenne to taste

1 pkg organic taco shells (Zapata's is my new favorite brand)

Taco Fixin's: chopped onions, grated cheese, sour cream or plain yogurt, shredded lettuce, salsa


In a large saute pan, heat oil on medium-low. Add onion, butternut squash, pepper, tomato, garlic, salt, pepper, and spices other than cayenne. Cook until squash is tender and onions are a little translucent and beginning to brown. If the mixture is dry, add 1/4-1/2 cup water and continue to cook.

Add tomato paste, and grated zucchini/yellow squash, again, adding a little water if too dry. Stir until ingredients are uniformly distributed. Cover and cook medium-low for about 8 minutes, stir, and cook 5 minutes more. Taste for salt and spice. Maybe squeeze a bit of fresh lemon juice in.

Warm taco shells in a low oven and serve with all the fixins.