This is a delicious autumn soup, and virtually fat-free.  You must use a very good and good squash and fresh, sweet corn for this, for those are the ingredients that most define the flavor.  If you can’t get Tahitian squash, try Kabocha, Buttercup, or Hubbard.  You will not get the same results with butternut or banana squash.

4-5 branches young kale                                        
1 large potato, cut in ½-inch dice
3-4 cups cubed Tahitian squash                                   
1 cup fresh tomatoes, peeled and                            
      coarsely chopped                                           
¾ cup chopped green onions                                       
1 medium green bell pepper
1 medium red bell pepper
4 large ears sweet corn
3 cups vegetable broth
1 ½ Tbs. cumin seeds, lightly toasted
       and ground
½ cup coarsely chopped fresh cilantro
1 ½ large onions
1 tsp. salt, more to taste                                        
1 Tbs. olive oil (or sauté in non-stick pan with water)

Garnishes:  fresh lime or lemon wedges
         chile salsa or chile flakes to taste

Trim the stems from the kale, cut the leaves in half lengthwise, then thickly slice them.  Combine the kale, potato, squash, tomatoes, and green onions in a large pot and add enough water to cover and a teaspoon of salt.  Simmer these vegetables until the potatoes and squash are tender, about 20 minutes.

Meanwhile, chop the onions and begin sautéing them in the olive oil in a medium non-stick pan.  Trim the peppers, cut them in ½-inch dice, and add them to the onions.  Sauté? the vegetables, stirring often, until the onions begin to brown.  At the same time, slice the kernels off the corn – you should have about 4 cups.

When the potatoes are tender, add the sautéed vegetables and the corn kernels to the soup, along with the vegetable broth.  Continue simmering for about 10 minutes.

Lightly toast the cumin seeds in a little skillet, then crush them in a mortar and stir them into the soup.   Stir in the chopped cilantro leaves.  Taste the soup, and correct the seasoning if needed.

Serve the soup with a squeeze of fresh lime or lemon juice, and pass the chile salsa or the chile flakes.

Serves 10.

Prepare your corn on the cob your favorite way. (My favorite way is to grill it in the husk)
Cut wedges of lemon
Mix curry & fresh ground black pepper in a dish. 
Squeeze the lemon wedge over a row of corn and dip the wedge in the curry.  Brush the curry with the lemon on the row of corn and enjoy!

Green Pea "GUACAMOLE"

3 cups green peas, fresh or frozen
2 Tbsp. lemon juice
1 cup red onions
2 Tsp. freshly minced garlic
1 Tsp. ground cumin
1/4 Tsp freshly ground black pepper
1/8 Tsp cayenne
2 - 3 dashes Tabasco Worcestershire Sauce

Hearty Pasta Bean Stew
By Carrie

2 cups penne or rotini pasta, cooked until still very al dente
1 large onion, chopped
2 cloves garlic, minced
4 carrots, chopped in 1inch chunks
2 parsnips, chopped in 1 inch chunks (or more carrots if you don’t like parsnips)
1 bell pepper, chopped in big pieces
2 cups frozen corn
Sliced mushrooms
1 large can tomatoes, coarsely chopped
2 cans beans (black, kidney, chickpeas…whatever you like best), rinsed
½ cup broth
1 tablespoon paprika
1 tablespoon soy sauce
Mixed herbs to taste
1 tablespoon corn starch

Cook the pasta.  Saute the onions and garlic until soft.  Add the carrots & parsnips and sauté about 5 minutes, add the rest of the vegetables (you can vary these to what you like or have on hand).  Cook for 5 minutes.  Add tomatoes & juice, broth, paprika, soy sauce, herbs, beans and cooked pasta.  Cook until veggies are tender (about 10-15 minutes.)  Take a bit of the sauce from the stew and mix with cornstarch.  Add this mixture back to the stew and cook for a few more minutes until the sauce thickens.

This is pretty hearty and easier to make than the long list of ingredients implies.