Here's a simple dish that delivers the taste of the Mediterranean while providing lots of flavor and can easily be on the dinner table within 30 minutes.
Summer brings zucchini and sometimes those zucchini get huge! Forget to harvest them and a 6-7 inch squash somehow turns into a large club. Because of this massive growth, zucchini get woody and rather unappetizing so grating is one of the best techniques to save this seasonal ingredients from ending up in the compost.
Here's a simple summer soup I whipped up for the Clean Blog featuring sweet peas and caramelized onions. I love recipes like this on hot summer days when eating warm food just does't feel so appealing. Play around with the herbs and use what's fresh in the garden. Chives, mint, or oregano will work great alongside the sweet peas and onions.
When the workload is demanding, lunch will at times take a back seat. In a pinch, recipes like this are great to have in your catalog. Once all your vegetables are prepped, a nourishing meal will be on the table in less then 20 minutes. This soups was so good, that both Camille and I drank a quart each in about 10 minutes.