Tomato sauce with hidden veggie

So I was trying to figure out all the wonderful produce from my produce box. Then I found this little recipe and used almost everything from my produce box. This is so heavenly and healthy!

Ingredients
1 medium onion, chopped
1 clove garlic, crushed
1 TB veg oil
1 large carrot, peeled and sliced
1/2 red bell pepper, seeded and diced
1 cup scallop squash(or whatever squash u have. I just happened to have these wonderful squash)
2 TB butter
1/2 white part of leek, sliced
2 lb cherry tomato, cut in have
1/2 TB dried basil (or double for fresh)
1/2 TB dried parsley (or double for fresh)
Pinch of sugar
S & P

Direction

Sautee onion and garlic in oil for 2 min
Add carrot and saute for 4 min
Add red pepper, zucchini for 2-3 min
Add butter, leek for 2-3 min
Add tomato, parsley, basil, sugar, S&P, 1/2 cup water and cover to simmer for 20 min
Blend all in a food processor

This tastes wonderful with some whole wheat angel hair pasta!

Scones

INGREDIENTS

• 2 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1 pinch salt
• 1/4 cup margarine
• 1/8 cup white sugar
• 1/4 tsp vanilla
  
• 1/2 cup milk
• Choice of flavoring: one of mini chocolate, dried strawberry or dried cranberry
  
• 2 tablespoons milk

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. Sift the flour, cream of tartar, baking soda and salt into a bowl.
3. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, the rest of the ingredients and enough milk to mix to a soft dough. Keep in mind that the sweeter the flavor (e.g. chocolate), the less sugar. But if you're making a plain scone, you probably will need more sugar.
   
4. Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.
5. Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack.
   

Potato Leek Soup

I didn't have a chance to post since I have been feeling under the weather for a long time. Anyways, I'm back to cooking new dishes. My organic produce box is giving me new ideas and these freshly picked produce makes such good dishes!

First I highly recommend this hearty Potato Leek soup. It's great for lunch/brunch and light dinner!

ngredients

• 3 large leeks, cut lengthwise, separate, clean.
  
• 1/4 lb ham
  
• 2 Tbsp butter
• 2 cups water
• 2 cups chicken broth (or vegetable broth for vegetarian option)*
• 2 lbs potatoes, peeled, diced into 1/2 inch pieces
• 1/4 cup chopped fresh parsley
• 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
• Salt & Pepper

Method

1 Cook ham, leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.

2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add parsley, and thyme. . Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.