by Sue Rapley | Sep 24, 2026
Roasted Zucchini and Tomatoes Ingredients N The Dish: 4 medium zucchini, quartered lengthwise and sliced 2 cups baby tomatoes (grape tomatoes or cherry tomatoes) 1 – 1 1/2 Tablespoons olive oil 1 Tablespoon balsamic vinegar 1/2 teaspoon salt (or, to taste) 1/2...
by Sue Rapley | Sep 24, 2026
Roasted Asparagus Soup Ingredients N The Soup: 12 ounces asparagus 1 tablespoon garlic infused olive oil 2 cups chicken stock or vegetable stock 1 avocado peeled and cubed ½ lemon juiced 1 tablespoon ghee or coconut oil sea salt to taste fresh ground pepper to taste }...
by Sue Rapley | Aug 31, 2026
Creamy Asparagus Soup Ingredients N The Soup: 2 bunches asparagus 1 large yellow onion 5 stalks celery 3 cups vegetable stock (organic,homemade, and/or boxed) ¼ cup minced thyme 3 tbsps olive oil Sea salt, to taste Black pepper, to taste } Prep Time: 15 Minutes } Cook...
by Sue Rapley | Aug 31, 2026
Butternut Squash Soup Ingredients N The Soup: 2 Tbsp. olive or coconut oil 1 yellow onion, finely chopped 3 cloves garlic, finely minced 2 Tsp finely chopped fresh ginger 1/3 to 1/2 of 4oz jar red curry paste (easy to buy in a bottle at Whole Foods or other...
by Sue Rapley | May 29, 2026
Pesto Shrimp Bake with Squash and Tomatoes Ingredients N The Bake: 1 pound (20-30 count) shrimp, peeled and deveined, tails removed 3 small zucchini or other summer squash, sliced 3 large heirloom tomatoes, sliced (or a mix of sliced heirlooms and halved smaller...
