Categories: SaladsSoupsVegetables

Keep Dad COOL, this Father’s Day with these recipes!

Christine Vartanian-Datian lives in Las Vegas, I don’t need to tell you how hot it can get there. She likes to keep things cool by preparing recipes that don’t take long to make and/or won’t heat up the kitchen. 
Here are two of her recipes which recently appeared in the Armenian Mirror Spectator, Chilled Summer Squash and Potato Soup, and Broccoli and Walnut, Grapes, and Feta Salad.

Have a COOL and Happy Day, Dads!!

Christine Datian’s Chilled Summer Squash and Potato Soup
Chilled Summer Squash and Potato Soup
Serves 4-6                            
6-7 medium zucchini, yellow crookneck or pattypan squash,
sliced or diced (Choose your favorite or combine a few.)
1 large onion, diced
2 medium garlic cloves, minced
2 cups potatoes, peeled, cubed or diced
2 medium stalks celery, diced (plus tops)
2 medium carrots, diced
2 tablespoons unsalted butter and 2 tablespoons olive oil
6 cups low-sodium chicken or vegetable broth
2 tablespoons fresh lemon juice (to taste)
1 teaspoon Kosher or sea salt
1/2 teaspoon white or black pepper
Pinch of dried thyme

Garnishes: Non-fat plain yogurt,
chopped chives, basil, parsley, paprika or mint
In a large pot, sauté the squash you have chosen to use,
onions, garlic, potatoes, celery and carrots in butter and olive oil for 10-12
minutes or until vegetables are tender; toss occasionally.
Add the broth, lemon juice, salt, pepper and thyme, stir,
and bring to a boil; reduce heat and simmer for 20-25 minutes. Remove from heat
and cool for 10 minutes.

In a food processor or blender, puree soup (in batches)
until medium smooth, but there are traces of zucchini and carrots visible.
Place soup in a container, cover, and chill for 4-6 hours or
overnight. Soup can be served at room temperature, if desired.
If desired, whisk in a little half-and-half or ricotta cheese and a little lemon juice before serving.
Top with a dollop of yogurt and sprinkle
with choice of chives, basil, parsley, paprika or mint.
Drizzle with olive oil and serve lemon wedges on the side.
Christine’s Broccoli Salad with Walnuts, Grapes, and Feta
Broccoli Salad with Walnuts, Grapes and Feta
Serves 4-6

1 large head broccoli, cleaned, cut into bite-sized pieces
1 cup red seedless grapes
1 red apple, peel on, cored and diced
1/2 cup golden raisins
1/2 cup shredded carrots
1/2 cup celery (and tops), chopped
1/2 cup green onions (scallions), sliced or chopped
1/4 cup dried cranberries
1/4 cup red onions, minced
10 grape tomatoes, cut in half
1/4 cup green olives, chopped, optional
2 tablespoons brown sugar, optional
Juice and zest of one large lemon, optional
1 cup Italian or creamy salad dressing (to taste)

1 cup walnuts halves or slivered almonds
6-8 oz. feta cheese, crumbled
Kosher salt and black pepper (to taste)

In a large glass bowl, combine all ingredients except the walnuts, cheese,
salt and pepper, and toss with dressing.
Cover and chill for up to 8 hours, tossing occasionally.

To serve, toss with walnuts (or slivered almonds), Feta cheese, salt and pepper, and garnish
with more walnuts or almonds, if desired.

Serve salad on a bed of fresh spinach, endive, arugula or
lettuce with sliced avocados and tomatoes or fresh sliced fruit on the side.

Serve with extra dressing.

*This salad is best if made the night before serving, so
that flavors can blend.

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