Home cooked squash soup and baba ghanoush

I’m really working hard to use all of my farm to work ingredients this week. Farm to work is a great program they have at the State agency I work for where a farmer brings local produce to our work once a week. I really love it but sometimes it’s hard to be creative with squash and okra and other summer veggies week after week.

Tonight was an excellent dinner! I love my cook book, Vegetarian Cooking
for Everyone; Deborah Madison has recipes that make my meals look like I

 was a chef, instead of a manager, at Eddie V’s.

We had Curried Crookneck Squash Soup and Baba Ghanoush (roasted eggplant with tahini). The squash soup came out so creamy and the baba ghanoush so fluffy! I have to attribute both of the textures to Brent's love for good appliances; it really does make all the difference to have a good blender and food processor.  As always, there was too much garlic for Brent in the eggplant dish. Deborah can tend to go a little heavy on the garlic. I generally love it but this was even to much for me and I had already cut it in half from what the recipe dictated.

I’ll post recipes soon!