Salmon

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Zucchini Soup

3 large onions, sliced

2 tablespoons olive oil

6–8 medium zucchini, sliced

1 medium potato, cubed,

3 cloves garlic, crushed

1 rounded tablespoon pareve chicken soup mix or 2 chicken cubes

7–8 cups water, to cover

salt and pepper, to taste

In a large soup pot, sauté onions in oil until tender. Add zucchini, potato, garlic, soup mix/cubes, and water. Bring to a boil. Cover and lower heat. Simmer gently for 30 minutes. Add salt and pepper 5 minutes before finished cooking. Remove from heat. With a hand blender, purée vegetables until smooth. Serve hot as is or with croutons.

Serves 10–12.

Broccoli variation: substitute broccoli (fresh or frozen) for the zucchini.

Summer Salad w/ Poppy Seed Dressing

Ingredients
Romaine lettuce, shredded
½ red onion, sliced into rings
2 avocado, cubed
Strawberries, sliced

Dressing
1/2 cup mayonnaise

2 tbsp. vinegar

1/3 c.up sugar

1/4 cup soy milk

2 tbsp. poppy seeds

Place ingredients in a jar. Cover and shake until blended. Dressing keeps several days in refrigerator.