Rainbow lent

This week our two colours of the rainbow are red and yellow. Since the start of Lent, we have been featuring vegetables that have the colours of the rainbow and so far we have featured green vegetables and purple vegetables.

This week we learn more about yellow squash, pumpkin and tomatoes. Colour your diet with these recipes.

Yellow Squash Casserole

4 cups sliced yellow squash

¹/² cup chopped onion

35 buttery round crackers,

crushed

1 cup shredded Cheddar cheese

2 eggs, beaten

³/⁴ cup milk

¹/⁴ cup butter, melted

1tsp salt

ground black pepper to taste

2tbs butter

Directions:

Preheat oven to 400F (200C).

Place squash and onion in a large skillet over medium heat. Pour in a small amount of water.

Cover and cook until squash is tender, about five minutes.

Drain well and place in a large bowl.

In a medium bowl, mix together cracker crumbs and cheese.

Stir half of the cracker mixture into the cooked squash and onions.

In a small bowl, mix together eggs and milk, then add to squash mixture.

Stir in ¹/⁴ cup melted butter and season with salt and pepper.

Spread into a 9x13-inch baking dish. Sprinkle with remaining cracker mixture, and dot with two tablespoons of butter.

Bake in preheated oven for 25 minutes, or until lightly browned.

Home-made Tomato Soup

3lb freshly picked or vine-

ripened tomatoes

8oz chicken broth or water

¹/² cup chopped celery

2tbs fresh basil

¹/² cup chopped onion

Directions:

Combine tomatoes and broth; stew for 30 minutes on low heat.

Strain into a bowl, removing seeds and skins. Return to pot.

Stir in 1¹/² to 2tbs flour.

Add celery, basil and onion.

Cook over very low heat until mixture has thickened to desired consistency.

Stir in one cup milk or half and half during the last 10 minutes.

Season to taste with salt and pepper.

Honey Pumpkin Pie

2 medium eggs

¹/² cup honey

³/⁴ tsp nutmeg

¹/² tsp cinnamon

¹/² tsp salt

¹/⁴ tsp powdered ginger

1¹/² cups puréed cooked pumpkin

³/⁴ cup milk

1 prepared pie shell

Directions:

Preheat oven to 450F.

In a large bowl, beat eggs until yolks and whites are well blended. Gradually beat in honey until incorporated and thick.

Add the nutmeg, cinnamon, salt and ginger.

In a separate medium bowl, whisk together pumpkin purée and milk. Pour into egg mixture, whisk until smooth, and pour into pie shell.

Bake 10 minutes, reduce temperature to 350F and continue baking 20 to 25 minutes until filling is firm.

Remove and cool before serving.

Grilled Radishes

20 ozs radishes, sliced

2 cloves garlic, minced

2tbs butter, cut into small pieces

1 cube ice

salt and pepper to taste

Directions:

Preheat the grill for high heat.

Place the radishes, garlic, butter, and ice cube on a double layer of aluminum foil large enough to wrap contents.

Season with salt and pepper.

Tightly seal foil around contents.

Place foil packet on the grill, and cook 20 minutes, or until radishes are tender.

Roasted red peppers

2lb ripe red bell peppers

3 cloves garlic, minced

3tbs extra virgin olive oil

¹/² tsp oregano

pinch of basil

salt to taste

pinch red-pepper flakes

Directions:

Wash peppers and dry.

Line a baking sheet with olive oil.

Rub the peppers with olive oil.

Place the peppers on the sheet and broil six inches below a medium flame.

Roast peppers for about 10 minutes, turning frequently to prevent burning, until the skins are blackened and blistered on all sides.

Remove peppers and place in a brown paper bag, rolling up the open end to seal tightly.

Let stand for 10 minutes (makes skins easier to remove).

Remove the skins, stems and seeds. Slice lengthways into ¹/²" thick strips.

Place peppers in a jar or bowl (if using right away) and add garlic, olive oil, oregano, basil, salt and red-pepper flakes. Mix well.

Serve right away or refrigerate overnight. Serve either warm or cold.

Source: www.pumpkinrecipes.org, http://allrecipes.com, /www.cooks.com.