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Caramelized French Onion Soup Serves 4


2 tablespoons butter 1 bunch fresh sweet onions, peeled and sliced into thin rings 1 tablespoon Worcestershire sauce 1 tablespoon honey 1/2 baguette, cut into ½-inch-thick slices Olive oil


Salt and pepper


1/2 cup freshly grated Asiago or Parmesan cheese 1 tablespoon fl our 4 cups vegetable broth


Melt the butter in a medium skillet over medium heat. Add the onions and reduce the heat to medium-low. Cook for 5 minutes. Add the Worcestershire sauce and honey and cook for 5 to 7 minutes more. Meanwhile, place the baguette slices on a baking sheet. Drizzle each slice lightly with olive oil and sprinkle with a dash of salt and pepper; top with shredded cheese. Broil for 3 to 4 minutes, or until very lightly browned. Remove from the tray, and place a bread slice in each serving bowl. Add the fl our to the onions, stirring well to prevent clumping. Add the broth to the soup one cup at a time, stirring well after each addition. Raise the heat and bring the soup to a gentle boil; boil for 1 minute. Turn off the heat, and ladle the soup into the prepared bowls. Serve with extra cheese on top if desired.


Twice-Baked Summer Squash


Baked Eggplant with Tomatoes and Basil


Twice-Baked Summer Squash Serves 2 to 4


Peeps Rice Crispy Treats


1 large summer squash* 1/2 cup sour cream 1/2 cup cheddar cheese, grated 2 cloves garlic, crushed Salt and pepper to taste


Baked Eggplant with Tomatoes and Basil Serves 8 to 10


2 medium eggplants, sliced into 1/8-inch-thick rounds 3 large tomatoes, sliced into 1/4-inch-thick rounds 15-20 whole basil leaves 3 leeks, chopped Salt and pepper to taste 1/2 cup Parmesan cheese, grated 1/2 cup fresh mozzarella cheese, grated


Preheat the oven to 375°F. Arrange the eggplant, tomatoes, basil and leeks in layers in a medium baking dish that has a lid. On top of each layer, sprinkle a dash of salt, pepper, and Parmesan cheese. When you have used all of the ingredients, top with the mozzarella. Cover the baking dish. Bake for 35 to 45 minutes, or until the eggplant is very tender.


Slice the squash in lengthwise into quarters. (*If you don’t have a large squash, use 2 medium squash cut in half length- wise.) Place the squash in a large skillet; cover the bottom of the skillet with a thin layer of water. Cover and steam for 5 to 7 minutes, or until tender. Meanwhile, in a medium bowl, combine the sour cream, cheese and garlic. Remove the squash from the pan and allow it to cool slightly. Using a spoon, scoop out the inside of the squash to form a bowl- shaped space in the middle. Place the squash, bowl-side up, into a baking dish. Chop up the middle sections and add them to the sour cream mixture. Spoon the fi lling into the squash centers. Broil for 5 minutes, or until the cheese fi lling begins to brown.


If viewing our digital edition, click here to see a bonus recipe for pesto. Access our digital edition at www. ok-living.coop or fi nd our FREE app at the Apple Newsstand, Google Play or Amazon.


MAY 2016


31


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