penne with summer vegetables

http://food52.com/recipes/18440_penne_with_sweet_summer_vegetables_pine_nuts_and_herbs

2 pints cherry tomatoes
2 ears corn, shucked and kernels cut off
2 large zucchini or summer squas
1 large red onion, chopped
2 cloves garlic, crushed
4 tablespoons olive oil, divided into 3 tbsp and 1 tbsp
8 ounces penne or farfalle pasta
1/3 cup torn basil leaves
1 tablespoon fresh oregano leaves
Coarse salt and black pepper to taste
1/4 cup pine nuts (optional)

1. Preheat oven to 450 degrees. Set a pot of boiled water on the stove to boil.
   
2. Toss vegetables all with olive oil and season well with salt and pepper. Keep the corn separate, however. Divide all vegetables save corn onto baking sheets and start roasting them for 35-40 minutes, or until they’re vegetables are becoming sweet, golden, and slightly caramelized (to get this effect, you’ll want to avoid tossing them around too much as they cook). Fifteen minutes before the end of the roasting process, add the corn, which cooks a little faster than the other vegetables!
   
3. If you’re using the pine nuts, now is the time to toast them gently in a large frying pan set over medium heat. Stir them continually, and remove them as soon as they’re becoming golden.
   
4. Cook pasta till tender but slightly al dente. Drain and return to pot, reserving a small amount of the cooking liquid.
   
5. Add the roast vegetables, along with remaining 1 tbsp olive oil and a tiny bit of the cooking liquid, to the pasta. Toss in the basil and oregano, and serve, topped with toasted pine nuts if desired.
   
6. Note: most fresh pastas do contain egg or milk. So use any of the popular dry brands, like Barilla or De Cecco. Whole wheat pasta if you’re feeling crunchy. And if you happen to be making dinner for a vegan with a gluten allergy (or anyone with a gluten allergy), don’t freak out. You can use brown rice or quinoa pasta in place of the regular pasta. They’re both a fantastic option for gluten free diners, and in my opinion, much tastier and more authentic than whole wheat pasta!

Pasta with Squash, Burrata and Bread Crumbs

http://www.purewow.com/entry_detail/recipe/2692?pinme=true

¼ cup plus 2 tablespoons extra-virgin olive oil, plus more for garnish
½ cup panko (Japanese bread crumbs)
Salt
2 medium summer squash, trimmed
2 teaspoons freshly cracked black pepper, plus more for seasoning
4 fresh 8-by-12-inch pasta sheets (about ¾ pound)
2 tablespoons finely chopped fresh chives
1 six-ounce ball burrata or buffalo mozzarella cheese, torn into bite-size pieces

1. In a medium skillet, warm 1 tablespoon of the olive oil over medium-low heat. Add the bread crumbs and cook, stirring occasionally, until golden brown, about 5 minutes. Season with salt and set aside.
2. Using a mandoline or sharp knife, thinly shave the squash. Transfer the squash to a medium bowl and toss with 1 tablespoon of the olive oil and a pinch of salt and pepper. Set aside and marinate until ready to use.
3. Bring a large pot of salted water to a boil. Arrange the pasta sheets on a cutting board and trim into pieces, ranging from 3 inches to 5 inches long and about ½ inch wide. Add the pasta to the water and cook until al dente, 1 to 2 minutes.
4. Meanwhile, in a medium skillet, warm the remaining ¼ cup olive oil and 2 teaspoons pepper over medium heat. Using tongs or a slotted spoon, transfer the cooked pasta from the water directly into the skillet. Add the squash and chives, and toss until just combined and the squash is warm, about 1 minute. Remove the skillet from the heat and season the pasta with salt.
5. Transfer the pasta to a serving bowl and garnish with the burrata and bread crumbs. Drizzle with olive oil and serve immediately.

cantaloupe soup

http://food52.com/recipes/258_chilled_cantaloupe_soup

Serves 6

6 cups chopped cantaloupe, about 1 (4 pound) melon
1 1/2 cup orange juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
2 tablespoons honey
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 sprig fresh mint

1. Place all ingredients, except for the mint, in a large bowl and stir.
2. Place half the mixture in a blender and puree until smooth. Pour soup into a pitcher, and repeat with remaining mixture.
   
3. Taste and whisk in more cinnamon, honey or even lemon juice if desired. It should taste sweet and tart, with only a hint of cinnamon. Chill the soup until ready to serve.
   
4. Remove the mint leaves from the stem (discard) and stack the leaves on top of each other. Roll lengthwise into a tight "cigar." Slice crosswise into thin strips.
   
5. Pour the chilled soup into six soup bowls. Garnish each with a sprinkle of shredded mint and serve.

zucchini soup

http://www.purewow.com/entry_detail/recipe/2791?media=print

INGREDIENTS

6 medium zucchini--trimmed, peeled and cut lengthwise into ¼-inch slices ¼ cup extra-virgin olive oil, divided, plus more for garnish
Salt and freshly ground black pepper
1 medium red onion, thinly sliced (about 1 cup)
3 cups vegetable broth, preferably homemade
1 bunch watercress, roughly chopped (about 1 cup)
½ cup fresh dill, finely chopped
2 tablespoons lemon zest
1 tablespoon fresh lemon juice
Roughly chopped roasted hazelnuts, for garnish

Start to Finish: 2 hours 45 minutes (includes chilling time)

DIRECTIONS

1. Prepare a fire for direct cooking in your grill or heat a large skillet or grill pan over medium-high heat. In a large bowl, toss the zucchini with 3 tablespoons of the olive oil, then season with salt and pepper. Grill the zucchini slices until grill marks appear and the slices begin to soften, about 4 minutes per side. (If using a skillet, cook the zucchini in batches until soft and well browned, about 4 minutes per side.) 2. Transfer the zucchini to a cutting board and let cool slightly. Meanwhile, warm the remaining tablespoon olive oil in the skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Transfer the onion to a large bowl.
3. Roughly chop the zucchini and add to the bowl. Add the broth, watercress, dill, lemon zest and lemon juice. Working in batches, transfer the soup to a blender and puree until smooth.
4. Add additional broth, if necessary, to thin the soup. Season with salt, pepper and additional lemon juice, if desired. Pour the soup into a large bowl, cover with plastic wrap and refrigerate for 2 hours or overnight.
5. Divide the soup among six bowls. Garnish with the hazelnuts, black pepper and a drizzle of olive oil. Serve immediately.