RECIPE 1: Zucchini Linguine
Ingredients:
4 large zucchini, peeled and then julienned
2 teaspoons crushed garlic
Onion powder, to taste
1 tablespoon olive oil
Directions: Sauté the zucchini in olive oil with
the garlic pepper and onion powder for 8 minutes. Add your favorite sauce for the last two
minutes.
Recipe 2: Roasted Tomato and Garlic
Soup (makes 8 servings)
Ingredients:
4 28oz cans of peeled whole tomatoes in juice, drained
20 cloves of garlic, peeled
1 small red onion, cut thin
Onion powder, to taste
Garlic powder, to taste
Freshly ground black pepper, to taste
Sea salt
48oz low fat, low sodium chicken broth
Directions: Preheat the oven to 425
degrees. Cut each drained tomato in
half, and cut each clove of garlic in half length-wise. Line 2 non-stick baking trays with tomatoes
(cut side down), garlic, and onion. They can overlap a bit. Coat lightly with oil spray. Cover generously with freshly ground black
pepper, onion powder and garlic powder. Lightly sprinkle with sea salt.
Place baking trays in oven. When garlic starts
to get soft, smash the tomatoes down with the backside of a wooden spoon to let
out more juice, and keep roasting. When
the onions and garlic start to caramelize (there should be some charred pieces
around the edges of the pan), remove from oven.
Add chicken broth to a large pan on top of the
stove and bring to a boil, and add the contents of the baking sheets. Purée everything together by either using an
immersion blender, or working in batches in a blender until no chunks exist.
Pour into bowl and top with either shaved fennel
or chopped basil (or both) and top with the pepper.
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