• 2 slices whole grain bread or ½ garlic bagel
  • 3 cloves garlic, squeezed
  • ¼ cup olive oil
  • 2 cucumbers
  • 1 onion
  • 1 summer squash
  • 2 basil tips
  • salt and pepper to taste
  • 2-3 lbs tomatoes
  • ½ lb. green beans
  • 1 sweet pepper

Blend bread, garlic, onion and olive oil in a blender or food processor until smooth.  If needed, add tomatoes for additional liquid.  Trim vegetables of stems and blossom ends, but you do not need to peel them.  Continue adding ingredients until all are included, emptying blender as needed.  Taste and adjust seasonings then chill.  Serve cold with garnish of hard-boiled eggs, chopped onion and croutons.

Serves 4–6.

Fusilli Estevi (Summer Pasta)

This easy dish uses the bounty of summer.  You could add eggplant or sweet peppers to the sauté.  We used fresh fettucine for the pasta and fresh mozzarella balls for the cheese.  It was wonderful!

  • 1 lb. fusilli (corkscrew pasta)
  • 2 medium zucchini
  • 3 garlic cloves
  • 1/3 c. pine nuts
  • 2 Tbsp. olive oil
  • 3 large tomatoes, cut into ½-inch cubes
  • ¼ c. chopped fresh parsley
  • ¼ c. chopped fresh basil
  • 1 ½ c. ½-inch cubes mozzarella
  • 2 Tbsp. extra-virgin olive oil
  • 1-2 Tbsp. lemon juice
  • salt and pepper

Bring a large pot of salted water to a boil.  Add pasta, stir, and return to a boil.  Meanwhile, cut zucchini into half or quarter rounds about ¼ inch thick.  In a heavy skillet, sauté zucchini, garlic and pine nuts in olive oil with some salt until pine nuts begin to turn golden. Put zucchini mixture into a large, wide serving bowl and add the tomatoes, parsley, basil, cheese, lemon juice, and extra-virgin olive oil.  When the pasta is al dente, drain and add it to the serving bowl.  Toss everything and serve immediately.  Top with freshly grated parmesan.