29 July 2009 +
I think 1 lemon might have done it. I used 2, and it was very lemony (but also very clean tasting).

“Drowning in summer squash? This is a fresh take on zucchini so as to momentarily break from (the admittedly delicious) the culinary art of grilling. (And if you are grilling, throw an unpeeled banana onto the barbie for a hot dessert!)

Feel free to substitute spices as you choose, instead of spicy parsley, how about some rosemary or sage?

Enjoy!"

“Now is both the season for fresh mint and cucumbers. So with a wee bit of foresight, you can enjoy them together!”

This glistening, lemony summer borscht is infused with garlic and utterly refreshing, even thirst-quenching. If you enrich the soup with yogurt, the color will be dark pink. If you don’t, it will be a clear, dark red.
Advance preparation: This soup can be made a day ahead and will be good for 2 or 3 days.

This is a typical Provençal gratin, bound with rice and eggs. Use this recipe as a template for any gratins made of cooked vegetables.
Recipe for Sauteed summer squash:
Advance preparation: The filling will keep for three days in the refrigerator. The gratin can be made a day ahead and reheated; leftovers will be good for four or five days.
Sauteed squash recipe: http://www.recipething.com/recipes/show/15945

“This refreshing soup is unbelievably easy to make. To chill it quickly, place the soup bowl inside a larger bowl, then fill the larger bowl with ice and water. For best texture, be sure to strain the soup before serving.”