back-to-school cooking

tonight's dinner, cooked by theresa so gillian could study...

garlic-squash-rice soup

the perfect meal for a cool late-summer evening!

6 cloves garlic
olive oil
1/4 c arborio rice
1/4 c white wine
3-4 yellow squash, cut into rounds
1 cup diced tomatoes (canned or fresh)
veggie broth or boullion cubes
herbs -- basil, parsley are nice
salt and pepper to taste

start by sauteing chopped garlic in olive oil in a medium soup pot over med-low heat.  stir often so the garlic doesn't burn.  add the arborio rice and white wine, then the squash, and a pinch of salt -- saute for a few minutes to give the squash better texture (i forgot that step, actually, but the soup turned out tasty anyway!) when the squash is ready, add the broth (here at crabapple we like
this vegan boullion, i did 2 cubes in 4 cups of water) and tomatoes. simmer for about 20 minutes, until rice is cooked and the soup has a nice rich flavor.  add the herbs and serve!  you can shave parmesan on top if you want.

i also made a tasty beet-fennel-apple salad with basil and blue cheese and a simple olive-oil/lemon juice dressing, out of mark bittman's how to cook everything, which is like our house bible.

did i mention dan worked on the greenhouse all day?

and alyssa made waffles this morning, using bubbly water instead of milk?

and jenn is going to burning man?

and i go back to work tomorrow?

and chocolate chip cookies are hot out of the oven?

and zucchini muffins are just about to go into the oven?

gillian, you should really post the recipe for the zucchini muffins.  it's the perfect recipe.