Garden Vegetable Soup

http://www.foodnetwork.com/recipes/alton-brown/garden-vegetable-soup-recipe.html

Roasted Beet, Goat Cheese, and Fennel Salad

For the salad:
2 large beets (1 pound)
1/2 tsp salt, divided
1/2 tsp ground black pepper, divided
2 medium fennel bulbs, cored and very thinly sliced
8 cups torn butterhead (Boston or bibb) lettuce
1/4 cup chopped walnuts, toasted
4 oz crumbled goat cheese (chevre)
2 Tbsp snipped fresh chives

For the lemon vinaigrette:
3 Tbsp lemon juice
1 Tbsp finely chopped shallot
1 1/2 tsp Dijon-style mustard
1/2 tsp finely shredded lemon peel
1/2 tsp honey
1/3 cup olive oil

1. To make vinaigrette: in a medium bowl whisk together lemon juice, shallot, Dijon-style mustard, lemon peel, and honey. In a steady stream, slowly whisk in olive oil. Cover and set aside.
2. To make salad: Preheat oven to 400 degrees. Scrub beets. Wrap each beet in foil and place on a baking sheet. Bake 1 1/2 hours or until a knife can be easily inserted into beets. Cool 20 minutes or until able to handle. Trim off stem and root ends of roasted beets. Peel and cut into 1-inch pieces.
3. In a medium bowl, combine beets, 1/4 tsp salt, 1/4 tsp pepper and 3 Tbsp of the vinaigrette.
4. In another medium bowl, combine fennel, 1/4 tsp salt, 1/4 tsp pepper, and 3 Tbsp of the vinaigrette.
5. Line 8 salad plates with lettuce. Drizzle with remaining vinaigrette. Layer with beets, walnets, fennel, goat cheese, and chives.

Source:  http://www.bhg.com/recipe/salads/roasted-beet-goat-cheese-and-fennel-salad/

Try #1 - July 18, 2015
This was good!  And the fennel didn't even taste like fennel... my favorite kind of fennel.  Just provided a nice crunch to the salad.  I used feta cheese with it.

Zucchini Pancakes

3 medium zucchini, peeled and shredded
3/4 tsp salt, divided
1 medium onion, finely chopped
1 Tbsp unsalted butter
2 eggs, slightly beaten
1/4 cup unsifted all-purpose flour
1/8 tsp tsp pepper
Oil for frying

1. Place zucchini in a colander and sprinkler with 1/2 tsp salt and set aside for 30 minutes.
2. Squeeze as much liquid as possible from zucchini with your hands; set aside.
3. Saute onion in butter in a medium size skillet until softened, about 3 minutes.
4. Transfer zucchini and onion into a large bowl. Stir in eggs, flour, remaining 1/4 tsp salt and pepper.
5. Pour oil into clean skillet to a depth of 1/8-inch and heat. Drop slightly rounded tablespoons of zucchini batter into oil. Flatten batter to 3-inch diameter with back of spoon. Cook 1 minute on each side or until golden. Remove pancakes with slotted spoon and drain on paper towels. Keep hot until all pancakes are cooked. Serve immediately.

Source: VFW "Summertime Cooking"

Red Wine Vinaigrette

2 Tbsp Dijon mustard
1 1/2 Tbsp red wine vinegar
2 tsp red wine
Pinch of fine sea salt
Pinch of sugar
1/4 cup olive oil

In a jar or small bowl, whisk together the mustard, vinegar, wine, salt, and sugar. Gradually add the olive oil, whisking to emulsify. The dressing should look opaque and somewhat creamy, almost peachy in color.

Note: This dressing will keep in the refrigerator indefinitely.

Source: Delancey, Molly Wizenberg

Tomato and Corn Salad with Shallot Vinaigrette

For the vinaigrette:
2 small or 1 medium shallot (about 50g), minced
1 medium clove garlic, minced
5 Tbsp red wine vinegar
1/2 cup olive oil
1/8 tsp sugar
A good pinch of fine sea salt, or more to taste
4 or 5 basil leaves

For the salad:
2 large beefsteak tomatoes, or 6 smaller tomatoes
1 or 2 handfuls of cherry tomatoes
Raw kernels from 1 ear of corn
Crunchy salt, such as Maldon or fleur de sel
A few fresh basil leaves

Make the vinaigrette (start 1 1/2 hours ahead of time):
1. Stir together the shallots, garlic, and vinegar in a small bowl. Set aside for 1 hour - or even a couple of hours, if you have time. You're looking to soften the flavors of the shallot and garlic, so that they no longer taste raw; they should taste lightly pickled.
2. Whisk in the olive oil, sugar, and salt. Add the basil leaves, bashing them with the whisk to bruise them and release their oils. Let sit for another 30 minutes. Before using, remove and discard the basil leaves, and taste for salt.

Assemble the salad:
1. Slice the tomatoes into 1/2-inch-thick rounds. Arrange them on a platter. Halve the cherry tomatoes, and strew them around the tomato slices. Scatter the raw corn kernels on top. Season with a good pinch of crunchy salt.
2. Spoon the vinaigrette liberally over the whole platter - 1/4 cup wouldn't be too much; you'll want extra for eating with bread - and then snip the basil leaves into strips over the top.

Note: Leftover vinaigrette can be covered and stored in the refrigerator for up to 3 days. (After that point, the flavor of the garlic and shallot can get too strong.) Bring to room temperature before using.

Source: Delancey, Molly Wizenburg