Ellie Krieger's Edamame "Hummus"

I LOVE this dip! It's easy and really good! Don't let the tofu scare you, it's all put in the food processor so you don't even know it's there. I can't wait to make this again...

2 C frozen shelled edamame, cooked according to package directions

1 C silken tofu, drained

1/2 tsp salt, plus more to taste

Pinch of white pepper, plus more to taste

1 1/2 tsp ground cumin, plus more for garnish

3 cloves garlic, minced (about 1 tablespoon)

1/4 C olive oil

1/3 C fresh lemon juice, plus more to taste

Place everything in a food processor and process until very smooth, about 2 minutes. Taste and adjust the flavor with more salt, pepper, or lemon juice if desired.

Serve with chips or veggies.

QUICK Minestrone Soup

I found this one in one of those little recipe booklets at the grocery store checkout. It's quick, hearty, and delicious. I haven't made it in a while, and can't wait to add it back in to my "regulars". It can easily be made for a crowd.

1 (28oz) can Italian-style whole tomatoes, undrained, chopped

1 (15.5oz) can dark red kidney beans, drained and rinsed

2 C frozen broccoli, cauliflower and carrots

1 medium zucchini, cut in half lengthwise, sliced

1 1/2 C water

4 tsp beef-flavor instant bouillon

1/2 tsp dried oregano

1/2 tsp dried basil

1/4-1/2 tsp garlic salt

1/8 tsp cayenne pepper

1/2 C grated fresh Parmesan cheese

In a large saucepan over medium-high heat, combine all ingredients except cheese. Bring to a boil. Reduce heat to low; cover and simmer 3-5 minutes or until vegetables are crisp-tender, stirring occasionally. Top each serving with Parmesan cheese.