Zucchini Rice Gratin

I state the obvious when I say that zucchini season is in full swing. Every day around here we are bringing in armfuls of fresh squash and zucchini from the garden. So goes the wonderful summer bounty, and we are so grateful for it. We're also bursting with plump, red tomatoes (my personal fave... sliced and sprinkled with a little salt... mmmm). So this dish was the perfect way to use up a good quantity of the fresh produce piling up on the kitchen counter.

Not to mention that it's also simply delicious.

This gratin is quite simple. You cook your rice, roast your veges in the oven, mix up a few eggs with some cheese and fresh thyme, then layer it all in a dish. A little more cheese. Bake. And voila! A yummy, healthy, fresh summer meal in no time.

I hope you all are getting to enjoy the fresh summer produce as much as we are! Enjoy :)

Notes: Upon reading the original recipe, I could tell two things: 1) it was going to be good and 2) there was no way the it would feed our whole family for dinner. So the recipe below is exactly how I prepared it for our meal. It is double the original. If you want to cut it in half, feel free to, but just know it will yield side-dish serving sizes. I also used a few yellow squash along with zucchini, and that worked just fine. Use what you've got!

Adapted from Gourmet, and can also be seen on Smitten Kitchen

This post shared on The Nourishing Gourmet

Garlic-Potato Soup

I realize it is now the month of May and soup season has pretty much left us, but I just have to share this recipe. And anyways, the weatherman says that a storm will roll through our area this weekend, so that is my other excuse for talking about soup on this lovely, sunny, and 73-degree spring day.

This potato soup is similar to the typical kinds of potato soup: chunky, thick, and satisfying. BUT it is different because it is the best potato soup in the world (I know! Isn't that great!) and it is so very flavorful, thanks to the gracious amount of tasty garlic in it. It even has garlic chips! (Read on, they're fab...) If you haven't noticed, I have a thing for garlic. We're pretty much BFF, you know.

Notes: I slightly upped the salt in my version because I felt the soup needed just a little more kick to pronounce the flavors more clearly. The original calls for 3/4 teaspoon, but taste as you go and adjust to your personal preferences. I also used water instead of chicken broth, and either will work great. Lastly, if leeks are not available, you can substitute and equal amount of yellow onion.

Adapted from Cook's Illustrated, March & April 2007