This is going to be the first of many reviews of recipes in my cooking magazines. I have decided to make a concerted effort to go through and use my stacks of magazines, so that they aren't just unnecessary clutter in my apartment. I chose to pursue this effort after flipping through some of my old issues one evening, and realizing that I hadn't made a single recipe in them. It's really quite ridiculous that I pay money for these, and I generally get good results while also pushing myself to use new ingredients, so there isn't really much reason for me to not put them more to use.
Given the recent change of a season in Washington, I decided to start with some light recipes that would highlight the flavor of fresh vegetables. I found a great Spinach-Zucchini Soup recipe in my September 2009 Vegetarian Times issue that called for a lot of lemon juice and fresh herbs (mint). I tried it on a Sunday afternoon, and it ended up being a fantastic light lunch. I made a few alterations to the recipe, and I look forward to making future changes because the recipe seems pretty adaptable. I substituted fresh cilantro for the mint because I had it in the fridge, I used 5 ounces of spinach instead of the 4 called for the in recipe, and finally, I reduced the amount of lemon zest a bit, and just squeezed half a large lemon into the recipe to taste. The soup was very light and fresh-tasting because of the lemon (but not too lemony, which I am not a fan of), and I look forward to making it again throughout the summer!
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