44 | OutBoise Magazine | NEWS
Food corner
Welcome to August!
Here we are in August! Well past the
halfway point of the year, and the garden
is starting to yield some of its fruits. I always
look forward to one of the fun plants: zucchini. With a single plant able to yield an
unholy amount of produce, we have to find
a way to use this harvest. With that in mind,
this month I decided to go with zucchini as
my prime target. The first recipe I chose was
crock pot zucchini soup; this hearty soup
brings all the comforts of the upcoming fall
harvest into summer. Using tomatoes, bell
peppers and zucchini, it brings a colorful variety to the table. Incorporating spicy Italian
sausage, it brought out more of the savory
Crock pot Zucchini Soup
1 ½ lbs. of spicy Italian sausage
2 cups of celery in ½-in pieces
2 lbs. of zucchini cut into ½-in slices
2 (28 oz.) cans of diced can tomatoes
2 green bell peppers cut into ½-in slices
1 cup of chopped onion
2 teaspoons salt
1 teaspoon white sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon Italian seasoning
¼ teaspoon garlic powder
Optional Parmesan cheese as topper or to taste
First in a large skillet over medium high heat.
Cook and stir sausage in the hot skillet until
browned and crumbly, drain and discard of the
grease. Next mix in the celery with the cooked
sausage; cook and stir until the celery is softened.
Combine the sausage mixture, Zucchini, tomatoes, bell peppers, onion, salt, sugar, oregano,
basil, garlic powder, and Italian seasoning in a
crock pot.
Cook on low for 4-6 hours, and garnish with Parmesan cheese is optional.
OutBoise.com | Issue 10.1 | August 2015
by Jerry Nabarrete-Stuart
side of the rich veggies.
The second recipe, blueberry zucchini
cake with a lemon butter cream frosting,
is a wonderful addition to any party. While
looking like a professional cake, it was relatively simple with few ingredients. Variations
on this cake can include raspberries and just
about any berries out there. This is a thicker
cake with a texture closer to bread.
I hope you the readers enjoy this month’s
recipes. I’m always looking for new unique
recipes to try out, or maybe family heirloom
recipes. Nothing wrong with trying something new, bon apétit!