First farm share

Farm shares and zucchini go together like summer and apple pie. I decided to revisit this recipe for cold zucchini soup. This time, I started by sauteing half a head of garlic and an onion in two tablespoons of butter, added one roughly chopped huge zucchini, and finished by boiling in a cup of miso broth. Then I pureed the whole thing and added a few spoonfuls of Greek yogurt. And that's it.

(Over the last year I started using miso broth instead of chicken broth. Usually I'd start with olive oil and finish with sour cream, but being out of sour cream I decided to switch my fats and started with butter, ending with nonfat Greek yogurt. No extra shopping trip needed.)

See? Not all cooking has to be ambitious.

Thai noodle stir fry with chicken and vegetables

Remove box of leftovers from fridge. Microwave on high for 1-2 minutes, until hot to the touch, stirring if needed to heat evenly. Serve in leftover container or on a plate.

Welcome to third year.

(Photo credit Serious Eats, http://www.seriouseats.com/recipes/2011/12/pad-see-ew-thai-recipe.html)

Zucchini ribbons with garlic

These can be whipped (or ripped) up in less than five minutes.

• 2-4 cloves garlic
• olive oil
• 1 small-medium zucchini

Wash your zucchini. Use a vegetable peeler lengthwise to create thin ribbons. Once you've reached the center of the zucchini from one side, flip over and peel lengthwise from another side. Discard the 2-3 pieces that are primarily peel. Once the remaining zucchini is too thin for the peeler, use a knife to slice into just a few more pseudo-ribbons.

Use a garlic press to get your garlic into really tiny pieces. In a large frying pan, heat the olive oil and fry the garlic until fragrant and golden, toss in the zucchini ribbons, and fry, stirring frequently, for 2 minutes only.

Serve hot and just barely cooked.