HAPPY SOUP

Serves 4.

This recipe is adapted from Gourmet magazine.

• 3/4 to 1 lb. yellow summer squash

• 2 ears corn

• 1 medium yellow onion

• 2 fresh serrano peppers

• 2 cloves garlic

• 1 tbsp. olive oil

• 1/4 tsp. ground cumin

• 1/4 tsp. saffron

• 21/2 c. chicken broth

Directions

Cut squash crosswise into 1/2-inch slices. Shuck corn and cut kernels from the cob into a bowl. Break the cobs in half. Chop onion and peppers. Mince garlic.

In a 5-quart pot, combine all of the ingredients except the broth and cook over moderate heat, stirring constantly, for 3 minutes. Add the broth. Simmer until squash is tender, about 15 minutes.

Discard cobs. Purée the mixture until smooth in a blender or food processor. Transfer it to another bowl. Season with salt and pepper.

Nutrition information per serving:

Calories140Fat5 gSodium645 mg

Carbohydrates20 gSaturated fat1 gCalcium31 mg

Protein6 gCholesterol0 mgDietary fiber4 g

Diabetic exchanges per serving: 1 1/2bread/starch, 1 fat.

YELLOW SQUASH RIBBONS

Serves 6.

This recipe is from Cooking Light magazine.

• 4 medium yellow squash

• 1 tsp. olive oil

• 1 small red onion, sliced thinly vertically

• 1 clove garlic, minced

• 1/4 tsp. salt

• 1/4 to1/2 tsp. crushed red pepper

• 1/4 tsp. freshly ground black pepper

• 1/4 c. Parmesan cheese, freshly shaved

Directions

With a vegetable peeler, peel the squash into ribbons lengthwise until you begin to reach the seeds. Discard the core.

Heat the oil in a large skillet. Lightly sauté the onions, garlic and squash until the squash is tender.

Remove from heat. Toss with the salt, pepper and cheese.

Nutrition information per serving:

Calories52Fat2 gSodium177 mg

Carbohydrates6 gSaturated fat1 gCalcium80 mg

Protein3 gCholesterol3 mgDietary fiber2 g

Diabetic exchanges per serving: 1 vegetable, 1/2 fat.