Category Archives: vegetables

Creamy Butternut Squash Soup (no cream)

Posted on October 2, 2026 | Leave a comment

This is by far one of my most favorite recipes ever! Super Easy and Super Delicious ! If you’ve been following me since the early days you’ve probably made this recipe by now. It’s perfection in a bowl . I’ve simplified the recipe along the way so that now it is just the way Joel and I like it. it’s pretty easy as long as you buy the squash pre – cut (available in every supermarket, and corner produce store). I just made my first batch of the season, and the squash is sweet and delicious. It tastes so creamy you’ll swear there’s cream in it, but really, there is none.  I love a little freshly grated nutmeg in it too, but you can certainly just sprinkle in a very little bit of already grated nutmeg. I hope your family and friends enjoy this as much as my family does! It’s always on my table for Thanksgiving. A delightful way to start a dinner, or a delicious main dish served alongside  a beautiful salad and bread. This can easily be made vegetarian by substituting vegetable broth for chicken broth which is how I make it on Thanksgiving for Kerri (our daughter) who is a vegetarian.

*This can be made without cream so easily–but if you want a touch of richness you can add a little heavy cream into soup and mix in before serving or a Tbsp. of unsalted butter and swirl it in. Totally not necessary but just saying.

And clearly this recipe can be cut in 1/2 for a smaller group– I usually use 2 packages of squash for 6 servings.

*feel free to put croutons on top or sprinkle some pepitas on top . It’s delicious just the way it is!! and wonderful for lunch the next day and will freeze beautifully and may just need a little broth or water upon heating up.

Follow me on Instagram @cookingwithcandi

Ingredients:

4 pkgs. (approx. 4 lbs.) butternut squash (it’s doesn’t have to be exact)

3 tablespoons olive oil

1 large spanish onion, chopped

8 – 10 cups chicken or vegetable broth and you may need more

*1 -2 tablespoons unsalted butter (for this serving size, I use 2 but it’s totally optional)

Kosher salt and freshly ground black pepper

*use whole nutmeg – you just grate a little in for flavor. I always tend to use whole, but grated will do. It’s just a touch of it–if I had to guess, I’d say 1/4 teaspoon to 1/2 teaspoon depending on your taste

*if you really want to top it off with a touch of cream you can . Just add a little heavy cream to the soup and blend it right in at the end. Honestly it’s not necessary but it def adds a a layer of richness!

Directions:

In a heavy Le Creuset (or any other ample size large pot), I heat 3 tablespoons of olive oil. When oil is heated, put in onion and about 1/2 tablespoon of kosher salt. Sweat out the onions until they are translucent (approx. 5 – 8 minutes). If you’re using the butter, add it now too. I then add all of the butternut squash and mix the onions, oil and butter as best I can all over the squash. Next, add enough broth to cover the squash (I used approx. 10 cups of chicken broth to cover). I keep the remaining half a box of broth in case I need it later. Return to a low boil, then bring to a simmer. I let it cook a very long time–at least an hour until soft–and then I turn off the heat and let it sit for a while. I like to make it early and let it sit for as long as possible, because the squash gets very soft. Then right before I am about to serve, I use an immersion blender and blend it into a beautiful smooth soup. If you need more broth, add it as you blend. This is also your salt, pepper and nutmeg moment. Season to taste and blend just until smooth. I leave it in the pot until I need it and then gently warm it up. This soup will keep in the fridge for a few days. It can be frozen as well. Upon defrosting you may need to add more broth. Sometimes I serve this soup with beautiful croutons if I can find them in specialty stores, but it is delicious and beautiful on its own, and very good for you! My family loves it , and I hope yours does too.

*should serve 10 – 12 as appetizer

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Kasha Varnishkes–Jewish Comfort Food

Posted on September 7, 2026 | Leave a comment

This is truly traditional Jewish comfort food made with buckwheat grains and bowtie noodles. I love it and grew up eating it and  try to make it a few times a year. It is super easy and super tasty. If you’ve never made it why not start now. It’s a wonderful side dish to any meal and it can be vegetarian for all of those who need some extra vegetarian dishes on their tables just substitute vegetable broth for chicken broth.

Kasha comes in a box. There are different types of Kasha and almost all will work. I use medium or coarse granulation.  Wolff’s brand is really wonderful so look for it and for this recipe I follow the directions on the Wolff’s box of Kasha. 

If you’re looking for an easy side dish to put together now is the time to look at this great recipe. This is also our go to the night before Yom Kippur. It’s tradition and delicious and comforting all at the same time. 

Also perfect for Rosh Hashana. 

*Wolff’s Brand Kasha is always available on Amazon

Ingredients:

1 package bowtie ( farfalle ) noodles (app. 3/4 lb.)

1 white/yellow onion thinly sliced or you can use chopped onions , entirely up to you.

app. 2 tablespoons vegetable oil  you may need a  little more and may want a bit more to drizzle at the end plus more — probably 1/4 cup in total

Kosher Salt and Freshly Ground Black Pepper–to taste

*1 small box button mushrooms sliced 8 ounce box — mushrooms are totally optional but sometimes I feel like they add a little something

1 cup kasha, medium or coarse granulation– I use Wolffs Kasha and follow instructions on the box which I have written below

1 egg for kasha as per instructions on the box

2 cups chicken or vegetable broth as per box instructions

Directions:

Cook the pasta according to directions on box for al dente.

Saute’ the onions in vegetable oil , salt and pepper until they just start to soften, about 5 minutes. I use a medium size frying pan large enough to add in the pasta, and make sure you have a tight fitting lid.

Add the mushrooms and sauté until they start to soften as well, a few more minutes , set aside. Place mushrooms and onions in a bowl and you’ll use same frying pan to cook kasha.

Coat the kasha in a slightly beaten egg. You’ll just place kasha in a bowl and put beaten egg on grains. This will help the grains not to stick to themselves while you are cooking them. Make sure the grains are completely coated with egg.  Put the kasha in the same frying pan, set over a fairly high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for a few minutes till toasted and the egg has dried on the kasha and kernels are brown and mostly separate. Kasha instructions for cooking are usually on the box as well. Then I pour in the broth that I am using, a little margarine/butter is OK as well ( app. 2 Tbsp) bring to a boil, cover tightly, lower flame to simmer and cook for 10 minutes till kasha is fluffy–these are the directions on the box that I follow .

Add back in the mushrooms and onions and combine with chicken broth. Cook box of Bow Tie Pasta according to directions on box al dente.

Bring to a boil and cook over low heat covered tightly. Check on it after 10 minutes or so to make sure the kernels are tender and the liquid has absorbed. If not, cover and continue steaming for another few minutes till all liquid is absorbed.

Adjust seasoning with more salt and pepper if you’d like, mix in cooked pasta, and if you’d like drizzle a little more oil on it. I like to do it all in a large enough frying pan to hold pasta . You can always mix in pasta in a large bowl separately. I like it in frying pan on stove top till I serve it. You can always make ahead and heat up in oven at 350 degrees in a pyrex dish,  you’ll most likely need to add a little oil if you do so.

*Wolff’s Kasha has directions for cooking kasha on the box. It’s pretty much the same , I just add in the mushrooms and onions for more flavor.

*should serve 8 people

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Posted in Holiday, Holiday Recipes, pasta, sides, vegetables, vegetarian

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Orzo with Feta, Tomatoes and Mint

Posted on September 1, 2026 | Leave a comment

IMG_7873IMG_7872 IMG_7864 IMG_7863Totally delicious and fresh tasting that’s what this is. Looking for an easy,  fresh side dish?  This could be it. It’s very easy and took about 1/2 hour to make whole recipe and I served it alongside Mustard Glazed Salmon for dinner. Mint gives this dish the most wonderful layer of flavor, don’t leave it out.  Easy, quick and packed full of flavor, you can even add crushed red pepper for a little heat if you like.

Perfection!!!!

Ingredients:

1 pound orzo pasta

1/4 cup olive oil plus 1/8 cup olive oil

1 medium shallot, finely chopped

1 clove garlic, minced

1 pint cherry tomatoes, quartered

1 cup or more feta cheese use as much or as little as you like but at least 1 cup for that tang and bite. I used crumbled feta which makes it a little easier to work with. Block of Feta is fine and equally delicious, you’ll just have to cut it up.

1 cup or more arugula ( I used a little more) but use at least 1 cup

1/2 cup fresh mint , chopped ( don’t omit)

3 Tablespoons white balsamic vinegar

1 teaspoon kosher salt ( you may want to taste before adding this , I used 1 teaspoon )

1/4 teaspoon freshly ground black pepper ( you may want to taste before adding this as well, this is what I did)

Directions:

Prepare orzo according to box directions for al dente and make sure you add salt to water

While the pasta is cooking, heat 1/4 cup of the olive oil in a large sauté pan over medium-low heat. Add the shallots and garlic, and sauté until the shallots soften and the garlic is fragrant, about 3 minutes on a very low heat. Be careful not to burn! Add the cherry tomatoes, and then heat for another few minutes and then I put heat on the lowest setting and let tomatoes just sit on stove-top while orzo cooked. ( about 5 more minutes)

Add tomato mixture to a large bowl along with the feta, arugula, mint and balsamic vinegar.

Drain the orzo and allow to cool a little bit. Add it to the bowl, and drizzle app. 1/8 of a cup of olive oil. Toss well . Taste for Salt and Pepper, I added 1 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Adjust seasoning to your taste.  I put it in refrigerator till we ate dinner, it can be served cold or warm, delicious either way.

Toss and Serve.

1/4 teaspoon freshly ground black pepper

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Watermelon Cucumber Salad–Perfect Summer Salad

Posted on August 20, 2026 | 1 comment

This is a most delicious salad and a departure from the usual fare of lettuces etc. Sweet and Savory and very refreshing . Simple to pull together and easy to make. Of course you can substitute or add other items if you’d like such as olives, arugula , basil etc. This is how I did it and we all totally enjoyed it!!! The salad is a rather loose recipe and can be adapted very easily to other ingredients and your own particular tastes.

It really is the perfect Summer Salad. The saltiness of the feta and the sweetness of the watermelon make for a perfect summer salad.

Ingredients:

1 small seedless watermelon, cut into 1″cubes or melon balls.

1 shallot finely chopped

1 chunk of Feta Cheese– I like to cut my feta cubed but crumbled could work as well. Feta is usually a greek style cheese made with sheep’s milk and goat’s milk. I prefer a block even though I know crumbled is more convenient. The block is usually sold in a brine and that will keep the feta moist and crumbles tend to be dryer. They all taste good though so buy what you prefer. I often buy Bulgarian Feta which is rather firm and cuts and crumbles easily. Look for it. Also French Feta sometimes–check out the assortment in the cheese section of your market. And of course Greek Feta is probably the most preferred. Salty and tangy the way feta should be. Cut or Crumble your choice.

4 Tbsp. Torn Fresh Mint — more for garnish –I love Mint but some people really don’t you can substitute Basil or nothing if you’d lke

2 Tablespoons Olive Oil

Kosher Salt and Freshly Ground Black Pepper

3 persian cucumbers — I buy the small ones and cut into small cubes

1/4 red onion sliced thinly

1/3 cup Pistachio Nuts — I chop them gently — obviously no shells –you can omit this all together if you don’t like them for a nut free salad

 

Vinaigrette:

4 Tablespoons Olive Oil

3 Tablespoons Red Wine Vinegar

3 small cloves Garlic–finely chopped

1 shallot, finely chopped

1 Teaspoon dried oregano

Kosher Salt and Freshly Ground Black Pepper

In a small bowl whisk together all the vinaigrette ingredients and season to taste with salt and pepper.

 

Directions:

Combine the watermelon,1 finely chopped shallot, and mint in a large bowl with the 2 Tablespoons of Olive Oil . Season with Salt and Pepper to taste and toss to combine. Transfer to fridge and let marinate for at least 1 hour and up to 3 hours.

Remove from fridge and add the cubed feta, cucumbers, red onion slices and pistachios. Toss to combine. I transferred to a serving platter , drizzled with the vinaigrette and served with extra pistachios and extra mint. 

You’ll want to use a slotted spoon for serving.

 

 

 

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Posted in Salad, salad, salad dressing, side dish, sides, vegetables, vegetarian

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Summer Peach Salad with Tomatoes and Mozzarella

Posted on August 17, 2026 | 1 comment

It’s the end of the Summer and the Palisade Peaches are still here in Colorado along with the most beautiful heirloom tomatoes. It’s a no-brainer salad going on here made with the freshest of ingredients. Fresh Mozzarella is readily available almost everywhere now and grab some fresh basil while you’re at it. This salad worked out well with a few easy ingredients and it packed some super delicious flavor. Hurry to your farmers market or produce store to grab some of these beauties before they’re gone .

*this recipe should serve 2- 4 but can easily be doubled for more

Ingredients:

1 pint of cherry tomatoes ( I grabbed some heirloom cherry tomatoes)or any tomatoes you’d like the local tomatoes are beautiful this time of year

1 large peach or 2 small (Palisade Peaches here in Colorado have been amazing)

4 ounces fresh mozzarella cut up in cubes or however you’d like to cut it up

1 shallot

some fresh basil–throw in about 8 pieces and add more or less depending on your own particular taste

1 1/2 Tablespoon Extra-Virgin Olive Oil

1/4 teaspoon kosher salt or any flaky salt you like –this is approximate and use as little or as much salt as you like, tomatoes can endure a lot of salt

app. 1/4 teaspoon freshly ground black pepper

Directions:

Rinse off tomatoes and cut in 1/2. Clean and cut the peach in half, remove the pit and cut into bite size pieces. Add tomatoes and peaches to a platter or a bowl. Cut up the mozzarella and add to bowl.

Peel and slice the shallots into thin slivers or rings whichever you prefer. Scatter over tomatoes, add the basil, drizzle the olive oil, salt and pepper and stir gently.

IMG_8679 IMG_0586 (2)IMG_8681 IMG_8685 Presentation is beautiful on a platter as well. Whatever way you do it the taste is phenomenal.

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Potatoes , Peppers and Onions

Posted on August 15, 2026 | Leave a comment

What a perfect side dish — goes with any meats and or fish. I served it alongside humble turkey burgers and hamburgers and it was really delicious! I used whatever color peppers I had in the house and I used Yukon gold potatoes because that’s what I had on  hand. Perfect with some sausage as well. Did I mention super easy???? and all on one pan in the oven.

Ingredients:

app. 2 lbs Potatoes — I happen to have on hand Yukon Gold Potatoes but Russet Potatoes work well as well– any potatoes will work out — cut potatoes into app. 1″ chunks

1 medium yellow onion– cut into 1″ chunks

2 peppers — any color you like — I had orange and yellow on hand– cut into 1 ” chunks

1/4 cup olive oil

Kosher Salt — app. 2 teaspoons

Freshly Ground Black Pepper– app. 1 teaspoon

Garlic Powder — 1 teaspoon — if you prefer fresh garlic — use 2 garlic cloves minced

Directions:

*important to cut chunks of vegetables fairly uniformly so they cook the same

Preheat oven to 450 degrees

In a large bowl toss potatoes, onion and peppers with oil, salt , pepper and garlic

 Spread mixture on a rimmed baking sheet — I spray my baking sheet with cooking spray for an easy cleanup –spread out so peppers onions and potatoes have room to cook — don’t overcrowd as they will just steam and not slow roast

Roast for about 40 minutes or until potatoes are tender and golden brown, I stirred halfway through cooking.

That’s it — super easy and super delicious.

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Posted in Potatoes, potatoes, vegan, vegetables, vegetarian

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Eggplant and Tomato with or without Pasta

Posted on August 12, 2026 | Leave a comment

photo 5 (11) photo 5 (12) photo 4 (12) photo 3 (16) photo 5 (13)Another wonderful inspiration from Jessica Seinfeld’s cookbook “The Can’t Cookbook”,  even though I can cook there are so many great and easy recipes in this book. This was certainly one of them. I served over pasta (see photos) and it is so easy! Everyone gets nervous about cooking eggplant and I really am not sure why that is, well this will cure you of that fear if you have it. You can just make this as a side dish without the pasta but any reason to eat pasta in this house is a good one.

Eggplants should be smooth-skinned, evenly firm and without soft spots. I bought organic ,  when  I’m eating the peel or the skin I  try to buy organic.

Ingredients:

1 large eggplant or 2 small ones

4 cloves garlic

1 pint cherry or grape type tomatoes

6 sprigs fresh thyme

1/3 cup olive oil

3/4 teaspoon kosher salt

*1/4 teaspoon crushed red pepper ( optional )

1/4 teaspoon freshly ground black pepper

Directions:

Preheat the oven to 400 degrees. Wash the eggplant and the tomatoes. Cut off and discard the stem. Cut the eggplant into 1 inch thick round pieces. Stack 2 rounds, then slice  rounds 2 x and 2x across to make 1″ cubes. ( see photos). Smash the 4 garlic cloves with the back of large knife. Prepare baking dish by spraying lightly with Pam spray.

Place the eggplant , garlic, tomatoes, and thyme in baking dish.  Sprinkle salt , pepper and crushed red pepper if you’re using it. With clean hands toss together until the eggplant is coated with olive oil and don’t worry if it’s over-crowded. It will break down and there will be plenty of room.

Roast until the eggplant is really soft and tender. I roasted for an hour and gave it a stir and was good to go.

I served over pasta but you certainly don’t have to have pasta,  you can eat this just as is. If you’re serving over pasta you may want to drizzle a little more olive oil into the eggplant and tomato mixture–just for a little more saucier consistency.

Thanks again Jessica .

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Angel Hair Pasta with Fresh Tomato Sauce — no cook sauce

Posted on July 14, 2026 | Leave a comment

This is a most delicious delightful easy way to make fresh tomato sauce. Very light served over angel hair pasta and summertime easy. No fuss no muss. I like to make tomato sauce and let it sit for about 4 hours so that’s all the planning you really have to do. Very little prep with very few ingredients and you have a delicious dinner. Summer in a bowl. Enjoy!

Can make tomato sauce in the morning let it sit in fridge all day –take out bring to room temperature -cook past and there you go – delicious light dinner.

Ingredients:

4 pints small cherry or grape tomatoes — you can use different colors or all the same color–halved

1/2 cup Good Olive Oil

6 cloves garlic minced — app. 2 Tablespoons

Fresh Basil — I used a small package from grocery store but probably 15 Basil leaves — this is approximate — I use a kitchen scissor and snip it up into small pieces– you can roughly chop as well

1/2 teaspoon crushed red pepper flakes — more or less depending on your own individual relationship with crushed red pepper flakes

1 teaspoon kosher salt — and more to taste if necessary

1/2 teaspoon freshly ground black pepper

1 pound angel hair pasta

Grated Parmesan cheese — for serving

Directions:

 

In a large bowl combine the tomatoes, 1/2 cup Olive Oil, garlic, basil, red pepper flakes, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Cover with plastic wrap and let it sit out at room temperature for about 4 hours. After 4 hours taste for Salt and Pepper.

When you’re ready to serve, cook up pasta according to box directions for al dente and be careful because angel hair cooks up very fast. Drain the pasta well and add to the bowl with the tomatoes. If you’d like you can add more basil and if you’d like you can add cheese to the bowl . I like to add cheese at the table individually. Use tongs to mix and get oil all over the pasta you’ll need a rather large bowl.

Enjoy! and this recipe can easily be cut in 1/2 but we like cold pasta for lunch so it makes for great leftovers.

 

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Yellow Tomato Gazpacho

Posted on July 10, 2026 | 2 comments

photo 4 (3)photo 4 (2)I had purchased the most beautiful yellow  tomatoes and figured I would make gazpacho. Gazpacho is by far one of my most favorite summer time soups.  This one is fairly smooth.  Before serving I added  avocado and served with tortilla chips for a wonderful most satisfying meal. This is also super easy and you’ll look like a pro if you just follow these easy directions. You’ll need a decent blender and a few easy to obtain ingredients and you have a wonderful additional to any meal or a nice light lunch. This time I used beautiful yellow tomatoes, you can use any color you’d like and you can use any kind of tomato from the small grape or cherry tomatoes to the larger ones.  The yellow tomatoes with the flecks of jalapeno made a strikingly beautiful soup.photo 2 (3) photo 2I have another recipe titled “Farm to Table Gazpacho” it’s more of a traditional gazpacho! I am going to re-post it as well.

Ingredients:

2 lbs. yellow tomatoes, I used regular sized tomatoes. You can use yellow or orange cherry tomatoes and get the same effect. I washed and dried tomatoes and cut into quarters or halves for easier blending. Heirlooms are amazingly delicious when in season which they are right now! My sister makes this recipe by parboiling the tomatoes, removing the skin and cutting core out of tomatoes. This is an other option. I opted for the easier method but both are delicious and work well.

1 garlic clove (average sized)–you can use 2 cloves if you like a bit more bite of garlic

1/4 cup extra-virgin olive oil

1 jalapeno, seeded and minced ( be careful handling jalapenos always, I use rubber gloves and be very careful not to get seeds on my hands) wash carefully after cutting up jalapenos, seriously. If you like more kick keep a few seeds from jalapenos. You can use Serrano Chiles also but I still think Jalapenos have the most bang for the buck.

app. 1 tsp. kosher salt and freshly ground black pepper to taste , you may need to add salt and pepper at the end

Diced avocado and tortilla chips for serving.

Directions:

In a blender, puree the halved tomatoes and garlic with 1/4 cup of water. While the machine is on I gradually add the olive oil until fully incorporated. Transfer to a bowl then stir in the jalapeno and season with salt and pepper. Refrigerate until chilled, at least an hour or so, better overnight.

When you’re ready to serve ladle the gazpacho into bowls and top with diced avocado. Serve with tortilla chips. If you leftover shrimp it is also delicious to add and makes it more of a meal!

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Basic Corn Salad

Posted on June 11, 2026 | 1 comment

It’s Summer (well almost)  and the living is easy –and the corn is delicious.  There are times I buy fresh corn but don’t feel like serving it on the cob even though it is perfectly delicious this way. This corn salad is a suggestion for you as a side dish with very little ingredients and pretty much all corn. I like to serve as a side dish in the summer because it can be made ahead and served at room temperature. It’s a most perfect side dish. It doesn’t get more basic or easier than this recipe.  My absolute go-to summer side dish. Super Easy.

Enjoy the rest of the summer and keep on Cooking with Candi.

Ingredients:

5-6 ears of corn , shucked

1/2 cup small diced red onion

3 Tablespoons cider vinegar

3 Tablespoons good olive oil

1/4 Teaspoon Kosher Salt – you can always add more salt after you finish and taste for salt

1/4 Teaspoon Freshly Ground Black Pepper the same applies for the pepper as for the salt

app. 1/2 cup cut up fresh basil leaves–use as much or as little as you like –it adds wonderful flavor

*add a few small cut up grape tomatoes for another variety on this

Directions:

In a large pot of boiling water, cook the corn for app. 3 minutes (just to let go of the starchiness) Drain and immerse in ice water to stop the cooking and set the color. When the corn cools down , cut the kernels off the cob , cutting close to the cob to get the whole kernel. I use a bundt pan to catch all the kernels.

Toss the corn kernels in a large bowl with the red onions, vinegar, olive oil, salt and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

How simple and easy is this?IMG_5739

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