THIS WEEK YOUR BASKET CONTAINS: cabbage, carrots, broccoli, onions, kale, potatoes, and summer squash

The hot weather has put an end to our pea harvest for the year.  On the other hand, it has kicked the squash into overdrive!  With more hot weather in our future, now is the time for a nice, cool soup like the one below is called for.

COLD ZUCCHINI YOGHURT SOUP

2 pounds zucchini, sliced

2 cups water

Salt (1 1/2 to 2 teaspoons)

3 cups plain low-fat yogurt

3 tablespoons finely chopped mint

Freshly ground pepper

2 tablespoons fresh lemon juice

1 garlic clove, mashed (optional)

Place the water in the bottom of a saucepan fitted with a steamer and bring to a boil. Place the zucchini in the steamer, set over the boiling water, cover and steam 15 minutes. Remove from the heat and allow to cool for about 5 minutes. Do not drain the steaming water. Place half the zucchini in a food processor fitted with the steel blade, add 3/4 teaspoons salt, and puree until smooth. Add half the steaming water and pulse until smooth. Scrape into a bowl, and repeat with the remaining zucchini and steaming water, and another 3/4 teaspoon salt. Scrape into the bowl with the first batch. Whisk in the yogurt, the chopped mint, pepper, lemon juice, and optional garlic. Taste and adjust salt. Chill, either in the refrigerator or in an ice bath. Strain the cold soup through a medium strainer into a bowl. Use a rubber spatula to press the soup against the strainer and to scrape the soup off the outside of the strainer, to extract maximum flavor and to get as much soup through as you can. Toss the thinly sliced zucchini garnish with a generous pinch of salt and place in a strainer set over a bowl, or in the sink. Let sit for 15 minutes. The zucchini will soften. Rinse and pat dry. Ladle the soup into bowls and garnish with several slices of zucchini and a sprinkle of slivered mint leaves. Adapted from cooking.nytimes.com

SOY SAUSAGE-STUFFED CABBAGE ROLLS

1 large head green cabbage

4 bay leaves

6 cloves garlic, coarsely chopped

2 Tbsp. vegetable oil

1 large onion, finely chopped (2 cups)

2 14-oz. packages beef-flavored soy sausages

1 cup cooked rice

¼ tsp. salt

2 tsp. Worcestershire sauce

½ tsp. white pepper

3 cups bottled pasta sauce

Lightly grease a large shallow casserole.  Remove 12 large leaves from the cabbage and set aside.  Shred enough of the remaining cabbage to make 1 cup.  Save the rest of the cabbage for another use.  Put the shredded cabbage, bay leaves and garlic in the bottom of the casserole.  In a separate pan, blanch the reserved cabbage leaves in boiling water for 3 minutes.  Remove and set aside.  Heat oil in a large skillet over high heat and saute onion and sausage for 3 minutes.  Reduce heat and add the rice salt, Worcestershire sauce and pepper.  Mix well.  Divide the mixture among the 12 leaves, rolling each one up, tucking the ends toward the center and fastening with a toothpick.  Place in the casserole dish.  Pour the sauce over the rolls, cover tightly and simmer 30 minutes.  Serves 6.  From The Whole Soy Cook Book by Patricia Greenberg.

CARROT SALAD

2 cups grated carrot

3 Tablespoons lemon juice

1 grated apple

¼ cup coconut

½ cup orange juice

1/8 teaspoon ginger

Mix grated carrot and apple.  Add orange juice, lemon juice, coconut and ginger.  Mix well.  Serve chilled.

From The New Laurel’s Kitchen.  Serves 4

You don’t have to use only purple potatoes for the lovely dish below.

PURPLE POTATOES WITH ROSEMARY AND OLIVES

1 pound purple potatoes

Kosher salt

Freshly ground black pepper

2 Tbs. extra-virgin olive oil

2 to 3tsp. fresh rosemary leaves, chopped

1/4 cup pitted kalamata olives, cut into thin slivers

Cut the potatoes into 1 inch cubes and put them in a large saucepan with enough water to cover by 2 inches; season with salt. Bring to a boil over high heat, and then reduce the heat to maintain a steady simmer. Simmer until a paring knife just pierces through the potatoes.  Meanwhile, combine the oil and rosemary in a small skillet. Heat over medium heat until the rosemary sizzles; cook until fragrant, about 1 minute, and then remove from the heat and let stand.  Drain the potatoes. Very gently toss with the rosemary oil and olives. Season with salt and pepper. Serve warm. Adapted from Food Network Kitchens