May is an interesting time of year in Michigan, one day it feels like summer and the next is a cold blast with rain, clouds, and thunder to match. The changes in temperature can make it difficult to plan a meal, especially anything involving picnics and outdoor grilling. This unpredictability is what makes zucchini and curry a perfect combination for spring. Zucchini is a summer staple while curry has that gentle heat to warm you from the inside out, and together they can combat any weather.

There are several recipes out there for zucchini hummus, most of them from vegan or raw food websites and blogs. After reading several of the recipes and not quite finding one that I liked, I pieced this together from a variety of sources, adding the curry as my own personal touch. Don’t like curry? Substitute paprika or 1/2 teaspoon cumin.

Please enjoy what might be one of the last Spring Fever posts of the season, as summer (and you can be sure a new project) is right around the corner.  

2 cups peeled, chopped zucchini (about 2 large)
1/2 cup tahini
1/3 cup lemon juice
1/4 cup olive oil (extra virgin recommended)
3 garlic cloves, minced
1 tsp salt
1 tsp curry powder

Combine in blender or food processor and puree until smooth. Allow to chill several hours (preferably overnight) before serving.

Serve with veggies such as baby carrots, cucumber slices, chopped celery, peppers, or with pitas or crackers.

Another adventure in Autumn’s produce, this soup combines rich butternut squash and tart Golden Delicious apples with a touch of curry and cinnamon. The produce used below was grown locally. There were several recipes online for this type of soup, but none really matched what I was looking for, so this is more of an original creation with a little help. Great for a rainy day! This is also going to be Turmeric-mania Recipe #8.

1 butternut squash, peeled and seeded, cut into 1-inch chunks
3-4 small or medium tart apples, peeled and cored, cut into 1-inch chunks
2 tbsp butter or oil
1 medium onion, chopped
3 garlic cloves, minced
2 tsp curry powder
1 tsp salt
1/2 tsp cinnamon
4 cups vegetable stock (chicken broth can be used instead)

In a large stockpot over medium heat, melt butter or heat oil and add onion and garlic. Saute 3-5 minutes until tender and fragrant. Add salt, curry powder, and cinnamon. Saute 2-3 additional minutes.

Add vegetable (or chicken) stock, butternut squash, and apples. Bring to a boil and simmer gently for 25-30 minutes, until squash and apples are tender.

Working in batches, puree soup in a blender or food processor until smooth. Reheat if necessary. Serve with roasted pumpkin seeds and a pinch of nutmeg (if desired).

An easy side dish, here is Turmeric-mania Recipe #7. This is fast and flavorful, using just a touch of spice. Please welcome a Jenn Original Recipe!

2 bunches asparagus
1 tbsp olive oil
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp garlic powder
salt and pepper

Cut asparagus into 2-inch pieces, discarding any tough ends. Heat oil in a large sauce pan or pot over medium heat. Add spices and heat for 30 seconds. Add asparagus and about 1/4 cup water. Toss asparagus until well coated.

Bring to simmer and cover, adding more water if needed. Steam for 5-7 minutes or until asparagus is crisp-tender. Season with salt and pepper, tossing well. Serve immediately.

Here is Turmeric-mania Recipe #6! This comes from Everyday Food: Great Food Fast and uses fresh carrots and chicken broth to make a sweet, spicy, and rich soup (no cream or milk required). Because the recipe makes such a large batch of soup, I froze half of it to save for the first snowfall, which here in Michigan could be next week, next month, or next new year. Appropriately enough, this soup is featured in the Winter section of the book, but is great for a chilly Autumn evening as well. Like Curried Zucchini Soup, this can also be chilled and served cold.

2 tbsp butter
1 cup chopped onion
1 tsp curry powder
2 tsp salt
1/4 tsp pepper
2 cans (14.5 oz each) chicken broth (about 3 1/3 cups)
2 lbs carrots, peeled and cut into 1-inch chunks
1 to 2 tbsp fresh lemon juice
2 tbsp coarsely chopped fresh cilantro, for garnish (optional)

Melt butter in a Dutch oven or large saucepan over medium heat. Add onion, curry powder, salt, and pepper. Cook, stirring occasionally, until the onion is soft, about 5 minutes.

Add the broth, carrots, and 3 cups water and bring to a boil. Reduce the heat, cover, and simmer until the carrots are tender, about 20 minutes.

In a blender, puree the soup in batches until smooth. Hot liquids will expand when blended, so be careful not to fill the jar of the blender more than halfway. To prevent the liquid from spattering, allow the heat to escape by removing the cap from the hold in the lid and cover the lid with a dish towel when blending.

Transfer the pureed soup to a clean saucepan. Add more water or chicken broth to thin to desired consistency. Reheat over low, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.

Saute onions in butter:

Add carrots and simmer:

Puree and serve, here topped with fresh ground pepper:

Let’s keep this on a roll with Turmeric-mania Recipe #5! Here is an interesting update to classic mashed potatoes from Cooking Light magazine, using Yukon gold potatoes with mustard seed, maple syrup, and turmeric, of course. Try pairing these potatoes with steak or pork tenderloin in place of plain potatoes.

2 1/2 lb Yukon gold potatoes, scrubbed and quartered 
1 tbsp olive oil
1 tsp mustard seed
1 cup fat-free milk  
2 tbsp maple syrup
1/2 tsp ground turmeric
1 tsp salt
1/2 tsp pepper

Place potatoes in a large saucepan and cover with water. Bring to a boil and reduce heat, simmer 15 minutes or until potatoes are tender. Drain and return potatoes to the pan.

While potatoes cook, heat oil in a small saucepan over medium heat. Add mustard seeds and cook 2 minutes or until seeds begin to pop. Add milk, syrup, and turmeric, simmer until reduced to about 1/2 cup (about 10 minutes). Add milk mixture, salt and pepper to potatoes and mash with potato masher or electric mixture to desired consistency. Serve immediately.