The first time I made this soup we had an array of summer veggies in the refrigerator (zucchini, yellow squash, tomatoes, spinach and mushrooms) that needed to be used up. I started adding ingredients to the slow-cooker and this crock-pot minestrone was born.
We liked our Clam Pasta from a while back so much that we made it with lemon chicken this time. It is a light and colorful pasta dish full of some of our favorite summer vegetables: zucchini, summer squash, peppers and tomatoes.
Nothing screams the arrival of autumn like the smell of pumpkin bread permeating the house. This year, I had a freezer full of homemade puréed baby foods (zucchini, sweet potato, summer squash and yams) that my son would no longer eat. Not wanting to waste the purées and wanting my son to eat his veggies, I decided to change tactics and turn the baby food into a sweet bread. Each time I've made this bread it has been moist and full of a rich, nutty, spicy autumn flavor.