It’s official…DJ Jazzy Jeff and the Fresh Prince’s Summertime is playing on my internal sound system. Loud. The weather has been incredible, the days are getting longer and even pasty little me is sprouting some sunshine freckle love. My weekly menu is also starting to see change. Smaller, lighter meals and heavy doses of fruit are making their way into my kitchen. I’m anxiously waiting for the first of my tomato crop to be ripe for cold caprese stacks and herby sorbets. Wowza, I love this time of year.

This weekend I found myself with a massive butternut squash and a ton leftover from another meal. On a whim and in true door knock dinner style, I pulled out whatever was in the fridge and somehow magically concocted this lovely chilled curry squash soup. I say magically, because even the hari chutney (Read: latest obsession) was a left over from Indian takeout (Confession: I think I might have a samosa addiction).

This meal was destiny! It also needs to become part of your entertaining appetizer list immediately. You might want to add the avocado and beet salad too – they sing beautifully together. Speaking of singing, I’m going to watch that music video again…woop!

Summer Summmmer Summmmmertiiimmmme!

Recipe: Chilled Curry Squash Soup With Cumin Shrimp


  • 1 Medium Sized Butternut Squash
  • 1/2 White Onion
  • 3 Cloves Garlic
  • 3/4 Cup Light Coconut Milk
  • 1/4 Fresh Cilantro Stalks
  • 1/2 Cup Veg Broth
  • 2 TSP Red Curry Paste
  • 1 TSP Cumin
  • 1 TSP Curry Powder
  • For Garnish: Greek Yogurt, Cilantro, Coriander Seeds, Hari Chutney and Jumbo Shrimp


  1. Cut Squash in half, place face down in baking pan and bake 350 for 45-60 minutes until golden and soft
  2. In a food processor add all the remaining ingredients, pulse until smooth, place into refrigerator until cool
  3. (Optional for you Non-Shellfish folk) Coat jumbo shrimp in cumin and saute for 2-3 minutes until slightly blackened
  4. Add above garnishes and serve cold
Preparation time: 1 hour
Number of servings: 8-10 (appetizer portions)

Recipe: Avocado & Beet Salad w/ Orange Ginger Dressing


  • 2 Avocados
  • 3-4 Beets (roasted, peeled and chilled)
  • Red Leaf Lettuce
  • Fresh Ginger Root
  • 1 Orange – Juice & Zest
  • Rice Vinegar


  1. Combine Zest of 1/2 orange
  2. Juice of 1 orange (approx 1/2 – 3/4 cup)
  3. 1 – 2 tablespoons freshly graded ginger root
  4. 3-4 tablespoons rice wine vinegar