3 vidalia onions, chopped
2 tablespoons olive oil
6 garlic cloves, minced
6 medium yellow summer squash, seeded and cubed (about 6 cups)
4 cups vegetable broth
4 fresh lemon thyme sprigs
1/4 teaspoon salt
2 tablespoons lemon juice
1/8 teaspoon hot pepper sauce
2 teaspoons grated lemon peel
1 tablespoon shredded Parmesan cheese (optional)
1. In a large saucepan, saute onions in oil until tender. Add garlic; cook 1 minute longer. Add squash; saute 5 minutes. Stir in the broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until squash is tender.
2. Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with lemon peel and julienned squash. Yield: 8 servings (2 quarts).
5 1⁄2lbs red potatoes
8 garlic cloves, minced
1 1⁄2cups olive oil
1⁄4 cup mint, stems removed & leaves finely chopped
2 tablespoons kosher salt
fresh ground black pepper
Preheat oven to 350 degrees F.
Scrub potatoes and prick each one about 6 times with a fork.
Place in a shallow roasting pan and roast for 2 hours.
When you remove from the oven, cut each potato in half (or in quarters if using the regular size potatoes) and put into a large mixing bowl.
Toss the potatoes with the garlic, oil, mint, salt and pepper to taste. Let stand for 30 minutes before serving.
The Silver Palate Good Times Cookbook