Cheesy Veggie Bake with Dumplings

 Ingredients

• 1 package of Boursin cheese (any flavor)
• 1 carton cherry tomatoes
• 2 zucchini, sliced 
• 1 yellow squash, sliced (or sub broccoli florets)
• 5 cloves garlic, peeled, whole
• cooked tortellini (or sub lamb dumplings)
• onion powder / Herbamare / Lowry's
• salt
• pepper

Directions

1. Preheat oven to 400 degrees
2. Place Boursin cheese in the middle of a baking dish
3. Add cherry tomatoes, zucchini, yellow squash, and garlic to the baking dish all around the Boursin cheese.
4. Drizzle with olive oil and sprinkled with seasonings
5. Bake for 30 minutes
6. Mix well until cheese is dispersed throughout the veg
7. Mix in cooked tortellini (or dumplings) and enjoy!

Source

• https://www.instagram.com/alisonhavens_/

Carrot and Squash Curry Soup

Ingredients

• 3 tablespoons olive oil
• 5 cloves garlic, minced
• 1 large onion, diced
• 3 carrots, thinly sliced
• Kosher salt
• 4 yellow squash, sliced
• 1 tablespoon curry powder, or more to taste
• 1/2 cup dry white wine, optional
• 6 cups chicken broth
• Heavy cream, for drizzling, optional

Directions

1. Heat the olive oil in a heavy pot over medium heat.
2. Add the garlic and onions and stir to coat.
3. Add the carrots and cook until starting to soften, about 3 minutes.
4. Sprinkle in a little salt.
5. Add the squash and cook, stirring, until soft and tender, a few minutes.
6. Add more salt to taste and the curry powder.
7. Pour in the wine if using.
8. Let the wine evaporate for about 30 seconds, then pour in the chicken broth.
9. Bring to a boil, reduce the heat to a simmer, cover the pot and cook for 1 hour.
10. After 1 hour, taste and adjust the seasoning. Remove from the heat.
11. Puree the soup using an immersion blender, or in batches in a regular blender.
12. Return the soup to a simmer and serve hot.

Source
http://www.foodnetwork.com/recipes/ree-drummond/carrot-and-squash-curry-soup.html