We cleared out the chat room talking recipes!

Thanks...we are also getting leeks. We signed up for a Farm Share this year, and are getting a lot of "new" vegetables.

Stephany in Iowa

Zucchini Soup

1 package Knorr's leek soup
5 cups water (or 3 c water and 2 c chicken or vegetable stock)
5 cups sliced zucchini (can add more if desired)
1/4 - 1/2 cup chopped green pepper
1/4 cup snipped or chopped parsley
1/4 - 1 teaspoon curry powder
salt and white pepper to taste
1 teaspoon sugar

Prepare leek soup in 4-5 qt. pan. Add zucchini, green pepper and parsley. Stir until boiling. Reduce heat and simmer, partially covered, for 20 minutes. Pour into blender (or food processor), 3 cups at a time, and blend until smooth. Add curry powder, sugar, and salt and pepper to taste. Chill overnight if desired (tastes better if you do this).
Variation:1 cup half and half before serving.

Freezes well; defrost and blend again before serving. May be served hot or cold.

African Chicken Stew

1 3-5 pound chicken
2 cloves garlic, crushed
1 onion, chopped
1 large potato, diced (may use sweet potato)
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 cup water
¾ cup unsalted natural-style peanut butter (I use chunky)
1 15-ounce can garbanzo beans, drained and rinsed
Fresh spinach, at least two handfuls, and more if you like

1. Cook chicken in crock pot, or boiling water, until tender.
2. Debone chicken, and add with spices to pot
3. Simmer 10-15 minutes
4. Add peanut butter and garbanzo beans and spinach, stirring until spinach is wilted, and bring back to a simmer.

If you like these spices, you can try the recipe with double the spices….it is delicious. You can use black beans instead of garbanzo, canned spinach instead of fresh....just play around with it. Just be sure you make enough, 'cause it's a crowd pleaser.

Stephany in Iowa