Italian Summer Vegetable Soup and Summer Squash Dish

This one Jeff did and it turned out so delicious that we could not get enough of it.

First he took about a pound of organic grass fed stew beef and marinated it with worchestershire sauce, a tiny bit of  olive oil, salt, pepper and garlic for an hour. Then he sauteed that all up in a hot skillet. To a big pot he added the beef with all the juices, 1 small can diced tomatoes, 2 cans of water. Let that warm through and then add 1 cup chicken broth, 1 large onion chopped, 4 medium carrots diced and 2 stalks celery chopped. Then he added parsley, thyme and oregano, 3 cups water, more salt, pepper, garlic and let it simmer until the vegetables were tender. Then he added chopped kale from our garden and some leftover cooked bowtie pasta (any little cooked pasta will work). To serve we sprinkled some grated parmesane cheese on top and a squeeze of fresh lemon juice. Deliciouso!

The Summer Squash and Mushroom Skillet Dish
Serves 4

Heat up a large Iron Skillet, if you do not have one you should get one but this time you can use what you have.
Add some avocado oil or whatever kind of oil you use hopefully it’s healthy :). Just enough to cover the bottom of the pan. Slice up about 4 yellow summer squash into 1/8″ slices, cut the really big circles in half like half moons, 1 medium/large onion cut into short slices, and about 8 crimini mushrooms sliced. Add the squash and onions to the pan, season with salt, pepper, garlic and let cook over medium heat until they become tender. Make sure to stir the squash so that everything gets nice and brown. Add 1/2 cup chicken broth then add the mushrooms and continue cooking until everything is cooked through. Add about 1 Tb of Organic Better Than Bouillon Mushroom Base and stir it into the squash. Serve as is or top with a dollop of sour cream. Yum!!

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