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Please, enjoy these free selected e-recipes. COOKING FOR YOU! invites you to subscribe, and
you too can experience an abundance of flavors and health! Thank you and Bon Appetit!

APPLE AND SPINACH DIP

12 ounce extra firm tofu ¾ cup organic egg less mayo ½ cup cut, peeled granny smith 1 cup steamed, drained organic spinach 2 tablespoons chopped fresh cilantro ¼ teaspoon lemon juice ½ teaspoon salt  Fresh ground pepper to your taste

Vegetarian - Vegan Friendly, Tofu provides a very healthy dip. 1- Combine in food processor or blender the tofu, egg less mayonnaise, apple, spinach, cilantro, lemon juice and salt. 2- Process it until almost smooth. 3- Transfer to a medium bowl and cover. 4- Chill 4 hours up to 24 hours to allow flavors to blend. 5- Gently, stir before serving. 6- Can be served with your favorite organic vegetables dippers, tortilla chips, or baked pita chips. This very refreshing and healthy dip that pleases the all family and guests. It is also great used as a spread in your wraps and sandwiches.

SUMMER SQUASH VELOUTE

Servings 6   3 lb squash 3 tbsp olive oil Salt and fresh ground pepper 3 thyme sprigs 1 bay leaf 1 quart vegetable stock 1 tbsp heavy cream (optional)

1- Peel, cut squash into 2-inch cubes. Scoop out the seeds and reserve to plant in your garden. 2- Heat 3 tbsp oil in cooking pot, sauté squash on medium heat, stir frequently for 10 minutes. 3- Add vegetable stock, thyme and bay leaf. Then stir, and bring to a boil. 4- Season with salt and pepper and cover, lower heat on medium-low, simmer for about 40 minutes or until tender - stir occasionally. 5- Pick out and discard the thyme sprigs and bay leaf. Working in batches, transfer the soup to a blender or food processor and puree until thick and creamy mixture. Transfer the Veloute to a clean saucepan. Stir in the heavy cream and verify the seasoning

Bon appétit!