Corn and Cauliflower Soup

Makes 10 servings. 

Creamy, light, and delicious, this is a soup that can be made any time of year and serves many.

INGREDIENTS:

• 4 tablespoons of extra-virgin olive oil

• 2 Vidalia onions

• 4 garlic cloves

• 1 small cauliflower, about 1½ pounds

• ¼ teaspoon chili powder, optional

• 1 pound frozen corn, thawed

• One 13.5 ounce can unsweetened coconut milk

• 4 cups vegetable broth

• 3 -4 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper 

• Toasted sunflower seeds for garnish

PREPARATION:

Peel the onions and garlic and cut into large pieces.

Cut off and discard cauliflower stem. Cut the head into large pieces and rinse.    

In a large saucepan heat the olive oil, add onion, cauliflower, and chili powder. Sauté for a few minutes.

Add the corn, coconut milk and 3½ cups of broth. Bring to a boil over high heat. Lower the heat and cook covered for about 25minutes. 

Puree the soup, in batches, in a Vitamix until very smooth.

Adjust the consistency with the reserved broth as needed and season to taste with lime juice, salt and pepper.

NOTE:

This soup freezes very well. When reheating, whisk it as it boils to bring back the creamy consistency. 

Pinto Bean Salad

Makes 4 servings. 

A convenient salad to make with ingredients you probably have in your pantry, it’s also nutritious and easy to prepare all year. I serve this salad on a bed of lightly dressed greens, any variety.  

INGREDIENTS:

• One can, 15.5 ounces pinto beans, drained

• 3 scallions, including green parts, thinly sliced

• ¼ cup Kalamata olives, pitted, halved

• 12 cherry tomatoes, halved

• 1 bell pepper, seeded, cubed

• 1 avocado, peeled, cubed

• One jar, 7.76 ounces Ortiz tuna in oil, drained, cut into cubes

• 1 cup loosely packed parsley, finely chopped

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons lemon juice, approx

• Kosher salt

• Freshly ground black pepper 

• Greens

PREPARATION:

1. In a large bowl combine all the ingredients and season to taste with lemon juice, salt and pepper.

Sweet Potato Carrot Soup

Makes 8 generous servings. 

Turmeric, ginger and cumin make for a restorative soup at any time of the year, but especially on cold days.

INGREDIENTS:

• 4 tablespoons extra -virgin olive oil

• 2 teaspoons turmeric

• 1 teaspoon cumin

• 2-inch piece ginger, peeled, grated

• 2 large Vidalia onions, peeled, cut into medium pieces.

• 2 medium sweet potatoes (1¼ pounds), peeled cut into medium pieces

• 2 medium carrots (¾ pounds), peeled cut into medium   pieces

• 4 cups vegetable broth

• One 13.5 ounce can unsweetened coconut milk

• 2 -3 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper

• Sunflower seeds, toasted for garnish

PREPARATION:

1. Heat the oil in a medium saucepan. Add the turmeric, cumin and ginger and stir for a few minutes.

2. Add the onions, sweet potatoes and carrots. Sauté for a few minutes. 

3. Add the coconut milk and 3½ cups broth. Bring to a boil and cook for about 30 minutes or until the potatoes and carrots are soft.  

4. Puree in a Vitamix until smooth.

5. Adjust the consistency with the reserved broth and season to taste with lime juice, salt and pepper.

6. Garnish with toasted sunflower seeds.

NOTE:

If you freeze the soup, be sure to whisk it as it is boiling to bring it back to its silky texture.    

Eggplant with Tahini

Makes 4 servings. 

This recipe features delicious roasted wedges of eggplant served on a bed of tahini and topped with pine nuts and parsley. I serve it at room temperature.

INGREDIENTS:

• 2 baby eggplants, about ½ pound each

• 4 tablespoons extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper 

• 3 tablespoons tahini

• 3 tablespoons lemon juice

• 1 teaspoon salt

• 4 tablespoons cold water

• 3 tablespoons pine nuts, toasted

• ½ cup tightly packed flat leaf parsley, finely chopped

 PREPARTION:

1. Preheat the oven to 450F. 

2. Line a baking sheet with foil and grease with 2 tablespoons olive oil. 

3. Rinse the eggplants, dry and cut off the ends. Slice in half then into eighths. Place on the foil. Brush with the remaining oil and season well with salt and pepper.

4. Roast until golden brown, without turning, for about 20-25 minutes.  

5. Place the tahini in a small bowl, whisk in the lemon juice and salt. Slowly whisk in the water to make it sauce-like.

 TO SERVE:

Divide and spread the tahini among the individual plates or platter. Place the eggplant on top and sprinkle with pine nuts and parsley. 

Roasted Baby Artichokes

Makes 2-4 first course or side dish servings. 

This delicious vegetable has a short season so take advantage when you can. You can also make this dish in advance and reheat it.

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons lemon juice

• 3 garlic cloves, finely chopped

• Leaves from 12 thyme sprigs

• 1 teaspoon Kosher salt.

• Freshly ground black pepper

• 2 tablespoons water.

• 12 baby artichokes

PREPARATION:

1. Preheat the oven to 425F.

2. In a small bowl combine the oil, lemon juice, garlic, thyme, salt, pepper and water. 

3. Cut off and discard the artichoke stems. Pull the tough outer leaves as far as they will snap, leaving only the pale green leaves.  Cut ¼ inch of the tops of the artichokes, then cut artichokes in half lengthwise. 

4. Place in an ovenproof dish and pour the oil mixture over the artichokes. Roast for about 25 minutes, turning the vegetables over midway through and tossing from time to time. Add a spoonful or so of hot water as needed.  The artichokes should be fork tender.

5. Season to taste with lemon juice, salt and pepper.

Eggplant with Parmesan

Makes 4 servings. 

This dish is easy and delicious and makes a nice first course or an accompaniment to fish.

INGREDIENTS:

• 1 large eggplant, about 1 pound 

• ½ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 1/3 cup imported grated Parmesan cheese

• 4 tablespoons extra -virgin olive oil

PREPARATION:

1. Preheat the oven to 400F. 

2. Rinse and dry the eggplant. Trim and discard the ends. Slice into ¼ inch rounds.

3. In a small dish combine salt, pepper and parmesan cheese.  

4. Line a baking sheet with parchment paper and spread the oil evenly. Arrange the eggplant slices side by side on the oiled paper, then turn them over so that they are lightly oiled on both sides. Sprinkle the cheese mixture evenly over the eggplant. 

5. Bake for about 25 minutes; the rounds should be soft and lightly golden. 

Delicata Squash

Makes 2 first course servings. 

I love delicata squash with its creamy, sweet flavored, and an edible rind.

INGREDIENTS:

• 1 delicata squash

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon maple syrup

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 400F. 

2. Line a baking sheet with foil.

3. Rinse and pat dry the squash. With a serrated knife trim the ends and discard.  

4. Cut the squash in half lengthwise, scoop out all the seeds and fibrous strings and cut the rest into ½ an inch wedges. 

5.  In a bowl combine the oil and maple syrup.

6. Place the wedges on the foil skin side up and brush with this mixture. Season lightly with salt and pepper. 

7. Bake for 15 minutes, turn over and bake for another 5 minutes.  The inside should be soft.  

8. The skin is definitely edible.

Broccoli Cannellini Soup

Makes 6 generous servings. 

Thick, creamy, hearty and nutritious, this soup freezes very well.  

INGREDIENTS:

• I bunch broccoli, about 1½ pounds

• 3 tablespoons extra-virgin olive oil

• 1 onion, coarsely chopped

• 3 garlic cloves, coarsely chopped

• One 15.5 can cannellini beans, drained

• 6- cups vegetable broth

• 2 tablespoons lime juice

• Kosher salt,

• Freshly ground black pepper

• Chives for garnish, snipped with scissors

PREPARATION:

1. Cut the broccoli into medium florets. Trim the stems, peel, and also cut into pieces; rinse all.   

2. Heat the oil in a medium saucepan, add onion and garlic and sauté for a few minutes.  Add the broccoli, the beans and 6 cups of broth.  Bring to a boil over high heat. Reduce the heat and cook covered for about 20 minutes or until the broccoli is soft. 

3. Puree in a Vitamix and season to taste with lime juice, salt and pepper. 

4. Serve garnished with chives.  

White Vegetable Soup

Makes 4 -very generous servings . 

This is a non-pureed, thick vegetable soup of only white vegetables. The addition of grainy mustard and lemon juice gives the soup a nice bite. It’s especially delicious with a crusty bread as the cold season approaches.

INGREDEINTS:

• 3 leeks

• 4 cloves garlic

• 1 parsnip

• 1 small celery root, about 1 pound

• 1 small cauliflower

• 4 tablespoons extra -virgin olive oil

• 4 cups vegetable broth

• 1 ½ tablespoon grainy mustard

• 1 tablespoon lemon juice

• Leaves from 6 thyme sprigs

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Cut off and discard dangling roots and tough dark green leaves of the leeks. Cut the white and some of the green parts into thin slices. Place in a sieve and rinse thoroughly under cold running water to remove the sand.

2. Chop garlic coarsely

3. Peel the parsnip and cut into small cubes

4. Peel the celery root, remove the dark embedded spots and cut into small cubes. Cut the cauliflower into small florets. 

5. Heat the olive oil in a large saucepan and sauté all the vegetables, stirring, for a few minutes. Add the broth and bring to a boil over high heat. Reduce the heat, cover, and boil gently for 30 minutes until the vegetables are soft. 

6. Add the mustard, lemon juice, thyme, salt and pepper and season to taste.

Simple Gazpacho

Makes 4 servings.

Nothing is more welcoming on a hot summer’s day than a refreshing cold soup. Mercifully this THICK gazpacho is not dependent on the tomato season, which can be very brief.   

If you would like to make the gazpacho more wholesome, add a variety of condiments, such as diced Kirby cucumbers, seeded and diced bell peppers and croutons. I also recommend serving this soup hot.

INGREDIENTS:

• 1 medium red onion, coarsely chopped

• 14 oz cherry tomatoes

• One carton, 26.46 ounces strained tomatoes (Pomi)

• 2-3 tablespoons lime juice

• 2 tablespoons extra-virgin olive oil

• Kosher salt

• Tabasco, optional

• 1 teaspoon sugar

• Freshly ground black pepper

• Snipped chives for garnish

PREPARATION:

1. Place the onion in a bowl and cover with boiling water (this step removes some of the acidity). Let stand for 15 minutes then drain and press to extract all the water.  

2. Place the onion, cherry tomatoes, strained tomatoes, lime juice and olive oil in a Vitamix and puree until very smooth. Season with Tabasco, sugar, salt and pepper and chill for at least 2 hours.

3. Before serving adjust the seasoning.

4. Garnish with chives snipped with scissors.

Zucchini with Pesto

Makes 4 serving.

I like to serve this dish as a first course. It’s quick, easy and delicious.  The pesto can be made at any time, and the zucchini broils for only a few minutes.

INGREDIENTS:

• 4 medium zucchinis, about 6 ounces each

• 1 tablespoon extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

• Parmesan cheese, optional

PESTO:

• 1 cup tightly packed basil leaves

• 2 garlic cloves, quartered

• 2 tablespoons pine nuts

• 3/4 teaspoon Kosher salt

• 4 tablespoons extra- virgin olive oil

• Freshly ground black pepper

TO MAKE THE PESTO:

1. Place the basil, garlic and pine nuts in a food processor. While the motor is running, drizzle in the olive oil to make a smooth paste.

2. Transfer to a dish and season to taste with salt and pepper.

PREPARATION:

1. Preheat the broiler.

2. Rinse, dry, trim and cut the zucchini in half lengthwise. Place on a foil lined baking sheet,  coat lightly with olive oil and sprinkle lightly with salt and pepper.

3. Broil close to the heat source until lightly golden and medium soft, about 8 minutes.  

4. Let cool for a minute and lightly coat the zucchini with the pesto.  Sprinkle with Parmesan cheese, if you like.

5. Pesto leftovers can be used for pasta, rice or potatoes.

Mushroom Chestnut Soup

Makes 6 servings. 

This thick, creamy soup has a distinct flavor of mushrooms. It is perfect for the fall/winter season.

INGREDIENTS:

• 1 ounce dried imported porcini mushrooms

• 1 cup boiling water

• 4 tablespoons extra-virgin olive oil

• 1 onion, coarsely chopped

• 2 garlic cloves, coarsely chopped

• 1 pound white cultivated mushrooms

• 3½ ounces vacuum packed roasted chestnuts (See Note)

• 4½ cups vegetable broth

• 2 tablespoons lemon juice, approx

• Kosher salt

• Freshly ground black pepper

• Dill or chives, snipped with scissors for garnish

• Truffle oil for garnish

PREPARATION:

1. Place the dried mushrooms in a small bowl and pour boiling water over them. Cover and let stand for 30 minutes. Strain the soaking liquid through a fine sieve, squeezing mushrooms over the sieve to extract more liquid (if you do not have a fine mesh sieve, line your sieve with paper towel).  

2. Wash the mushrooms carefully to remove any sand and set aside.  

3. Heat the oil in a medium saucepan, add the onion and garlic and sauté for a few minutes. 

4. Wipe the white mushrooms with a damp paper towel, slice in half and add to the onion/garlic  

5. along with the porcini mushrooms and chestnuts. Sauté for a few minutes. Add the mushroom liquid and 4 cups of the vegetable broth.

6. Bring to a boil over high heat, reduce the heat, cover and simmer for 20 minutes.  

7. Puree in a Vitamix in 2 batches until very smooth. 

8. Adjust the consistency with the reserved broth and season with lemon juice, salt and pepper. 

9. Garnish with dill, or chives and truffle oil.

NOTE:

I use Galil brand chestnuts. They come vacuum packed in 3½ ounce packages. 

Creamy Gazpacho

Makes 4 servings. 

This delicious, easy to make creamy gazpacho is best made with local farm tomatoes, which unfortunately, are usually not available until the end of July through early October. This soup is really a faux gazpacho because I cook the soup for a short time, then I puree it and serve it chilled with condiments. It can also be frozen, but be sure to whisk it well to bring back its creamy consistency.

INGREDIENTS:

• 4 tablespoons extra-virgin olive oil

• 1 onion, coarsely chopped

• 3 garlic cloves, coarsely chopped

• 1/3 cup sun-dried tomatoes in oil, cut into pieces

• 1½ pounds ripe tomatoes

• 1½ cups tomato juice

• Kosher salt

• Freshly ground pepper

• Kirby cucumber, diced (See Note)

• Bell pepper, seeded, diced

• Snipped chives with scissors

PREPARATION:

Heat the olive oil in a medium saucepan. Add the onion and garlic and sauté for a few minutes.

Add the sun-dried tomatoes.

Rinse the tomatoes, remove the core, cut into small pieces and add to the saucepan along with the tomato juice. Bring to a boil over high heat, reduce the heat and cook, covered, 15 minutes. The tomatoes will be soft.  

Puree in a Vitamix until silky and smooth.  Adjust the seasoning with salt and pepper.

Chill and garnish with the cucumber, bell pepper and chives.

NOTE:

I prefer to use Kirby, Persian or English cucumbers because they have fewer seeds and are less watery.  

Cauliflower Soup with Coconut Milk

Makes 6 servings. 

This soup is good for all seasons. It’s creamy, light and delicious, with a distinct flavor of turmeric and coconut milk.  Depending on the season, I serve it hot, room temperature or even cold.  

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil

• 1 Vidalia onion, coarsely chopped

• 3 garlic cloves, coarsely chopped

• 1 large cauliflower, about 2 ½ pounds

• 2 ¾ cups vegetable broth

• 1 cup coconut milk

• 1 teaspoon turmeric

• 1/8 teaspoon crushed red pepper

• Kosher salt

• Freshly ground black pepper

• 1 tablespoon, lime juice, approx.

• Toasted sesame seeds for garnish.

PREPARATION:

1. Heat the olive oil in a medium saucepan. Add the onion and garlic. Sauté over low heat for a few minutes.  

2. Cut off the green leaves of the cauliflower and the heavy stem. Discard both. Cut the head into small pieces and rinse.

3. Add to the onion and sauté for a minute.

4. Add 2 ½ cups of the broth, coconut milk, turmeric and crushed red pepper. Bring to a boil over high heat. Lower the heat and cook, covered, for about 25 minutes. The cauliflower will be soft.  

5. Puree in two batches in a Vitamix until smooth.

6. Adjust the consistency with the reserved broth and season to taste with salt, pepper, crushed red pepper and lime juice.

Winter Vegetable Soup

Makes 6-8 servings. 

Nourishing, hearty, with a rich flavor of vegetables, tomatoes and basil, this soup freezes very well and is convenient to have on hand for unexpected guests.

INGREDIENTS:

• 1 onion

• 4 garlic cloves

• 4 tablespoons extra-virgin olive oil

• 2 parsnips

• 2 carrots

• 1 zucchini

• 6 cultivated mushrooms

• 1 small cauliflower

• 1 ½ cups chopped tomatoes, Pomi brand (See Note)

• 3-4 cups vegetable broth

• One 15.5 can butter beans, drained (See Note)

• 2 cups tightly packed basil leaves, torn to small pieces

• Kosher salt

• Freshly ground black pepper  

PREPARATION:

1. Peel and cut the onion and garlic into large pieces. Chop coarsely in a food processor fitted with the steel blade. 

2. In a large saucepan heat the oil and sauté the onion/garlic for a few minutes.  

3. Peel and cut the parsnips and carrots into large pieces. Chop coarsely and add to the saucepan. 

4. Wipe the zucchini, trim the ends, cut into large pieces. Chop coarsely and add to the saucepan. 

5. Wipe the mushrooms with a damp towel, quarter, chop coarsely and add to the saucepan. 

6. Separate the cauliflower into small florets and also add to the saucepan.  

7. Sauté all for a few minutes. Add the chopped tomatoes, vegetable broth, butter beans and basil. Bring to a boil, lower the heat and cook covered for about 30 minutes or until all the vegetables are soft.

NOTE:

I chop all the vegetables SEPERATELY in a food processor fitted with the steel blade. It is important to cut the vegetables into large pieces before chopping.   

I use Pomi brand chopped tomatoes. They come in cartons. Leftover tomatoes can be frozen. 

I use Goya brand beans.  

Savoy Cabbage Soup

Makes 6 generous servings. 

Freezer friendly, thick, nutritious and great on a cold, winter day, this soup can be a meal in itself if cooked with meat. I chop all the vegetables in a food processor to save a lot of time.

INGREDIENTS:

• ¾ ounce dried porcini mushrooms

• 1 cup boiling water

• 4 tablespoons extra-virgin olive oil

• 2 onions, quartered

• 4 cloves garlic, quartered

• 2 carrots, cut into large pieces

• 1 small Savoy cabbage, about 11/2 pounds or regular cabbage.

• 6 cultivated mushrooms

• 14.5 ounce can crushed tomatoes

• 4 cups vegetable broth

• Small bunch dill, tied with a string, leave some for garnish

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Place the dried mushrooms in a small bowl, pour boiling water over the mushrooms, cover and let stand for about 20 minutes. Strain soaking liquid through a sieve lined with a paper towel, squeezing mushroom over the sieve to extract more liquid. Set liquid aside. Wash soaked mushrooms carefully to remove any sand, pat dry with paper towels and chop coarsely. 

2. Chop the onions and the garlic coarsely in a food processor fitted with the steel blade. Do the same with the carrots. Discard the outer leaves of the cabbage, quarter, core and chop coarsely.   

3. Wipe the cultivated mushrooms with a damp paper towel, quarter and chop coarsely.

4. IT IS BEST TO CHOP EACH VEGETABLE SEPARATELY.    

5. In a large saucepan heat the oil, add the onions, garlic and carrots and sauté for about 5 minutes. Add the cabbage, both mushrooms, mushroom liquid, tomatoes, vegetable broth and dill.   

6. Bring to a boil over high heat, lower the heat then cook gently, half covered for about 30 minutes. The Savoy cabbage will be a little crunchy.   

7. Season to taste with salt, pepper. 

8. Garnish with dill snipped with scissors.

Tomato Soup

Makes 2 servings. 

This is a soup without the addition of any liquid. The taste and the consistency is totally dependent on the quality of the tomatoes.

INGREDIENTS:

• 1 pound ripe tomatoes

• 2 garlic cloves, quartered

• 2 tablespoons extra-virgin olive oil

• 5 thyme sprigs, plus leaves from 2 sprigs for garnish

• Kosher salt

• Freshly ground black pepper

• 1 teaspoon sugar

PREPARATION:

1. Rinse, core and slice the tomatoes. Place them in a saucepan along with the garlic, olive oil and thyme.

2. Bring to a gentle boil, cover and cook over low heat until the tomatoes are very soft, about 15 minutes. Stir occasionally.  

3. Discard the thyme and puree in a Vitamix until very smooth.

4. Season with salt, pepper and sugar. Garnish with thyme. 

Corn and Yellow Squash Soup

Makes 4-6 servings. 

I prefer to make this soup when fresh local corn and yellow squash is plentiful. I do not puree this soup.  I like the rough texture, the touch of sweetness to the flavor, and the lovely golden color.

INGREDIENTS:

• 4 ears of fresh corn

• 6 cups of water

• 3 leeks including some green part

• 3 garlic cloves

• 3 small yellow squash, about 1 pound

• 2 tablespoons extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

• 2 tablespoons lime juice, approx.

PREPARATION:

1. Shuck the ears of corn and set aside.

2. Put the cobs of corn in a saucepan, add the water and bring to a boil over high heat. Reduce the heat, cover and boil gently for 30 minutes. 

3. Cut off and discard the dangling roots and most of the green parts of the leeks. Discard 2 tough outer leaves and cut the white and green parts into cubes. Place in a sieve and rinse thoroughly under cold running water to remove all the sand. Drain well.

4. Chop the garlic finely.

5. Rinse the squash, trim the ends and cut into small cubes.  

6. In a medium saucepan sauté the leeks and garlic for a few minutes. Add the corn and the squash, sauté for a minute. Add all the cob stock, bring to a boil, reduce the heat, cover and cook for 10 minutes.

Cucumber Avocado Soup

Makes 4 servings.

A delicious refreshing summer soup with a distinct taste of cucumbers, this recipe requires no cooking and is so quick to prepare.

INGREDIENTS:

• 2 large cucumbers, trimmed, peeled, sliced
• ½ ripe medium avocado, sliced
• 2 tablespoons lime juice, approx.
• ¾ cup cold water, approx.
• 1 tablespoon extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

GARNISH:

• 1 Kirby cucumber, rinsed, dried, trimmed and cut into very small cubes.

PREPARATION:

1. Place all the ingredients in a Vitamix and puree till silky and smooth.
2. Adjust the consistency with cold water. Season to taste with lime juice, salt and pepper.
3. Serve chilled, garnished with cucumbers.

Acorn Squash Soufflé

Makes 4 luncheon servings or 6 first course servings.                                                                 

This soufflé is easy to prepare and has the distinct taste of squash and cheese.  

INGREDIENTS:

• 1 acorn squash, about 2 pounds

• 1 tablespoons unsalted butter, plus ½ tablespoon for greasing the soufflé dish

• 4 scallions, including the green part, cut into thin slices

• 8 ounces cottage cheese, at room temperature

• 3 large eggs, separated, at room temperature

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 375 F.

2. Cut the squash in half and discard the seeds and fiber. Place the halves, skin side down, on a foil-lined pan and bake until the inside is soft, about 40 minutes. Cool.

3. Butter a 1-quart soufflé dish.

4. Heat 1 tablespoon of the butter in a small skillet and sauté the scallions.

5. Scoop the squash from the shells (discarding the shells) and place in a medium bowl. Mash coarsely with a fork, and then add the scallions, egg yolks and cottage cheese. Combine well and season to taste with salt and pepper. THIS PART CAN BE PREPARED AT ANY TIME.

6. Beat the egg whites at high speed until stiff. With a rubber spatula fold ½ of the whites into the squash mixture to lighten it. Repeat with the remainder of the whites, mixing gently.

7. Spoon the mixture into the soufflé dish (place a piece of heavy foil in the center of the oven rack, in case of any drippings) and bake for about 35 minutes. The soufflé should be puffy and golden on top (it rises a little).

NOTE:

When a recipe calls for stiffly beaten egg whites the surest way to know whether they are fully beaten is to tilt the bowl. If the egg whites stay when turned over they are ready.