Creamy Corn Gazpacho (lindawagner.net)

This photo is my soup made with red (rather than yellow) tomatoes. Please be sure to use yellow tomatoes for the original glorious yellow color. 

Everyone and their uncle is going bonkers for pumpkins at this time of year, however I only think of pumpkins at Thanksgiving. There is still plenty of time on the calendar for other vegetables. And cold soup is not out of season yet in my kitchen.

Here is a time I made this with red tomatoes. Yellow is the preferred color though.

This recipe was very unusual and completely refreshing. Since it is a raw soup, it came together in a matter of minutes. I think the garnishes are important because you want nice contrasting colors. I also think, in a jam, you could get away with using frozen corn, but seriously, there's nothing better than fresh corn on a cob.

Basically, you put everything in a blender and whirl to your desired consistency. I left mine just the tiniest bit chunky.

Another reason that I'm posting this 'summer' soup now in the autumn, is because I'm going to try heating the soup after blending. I know it will be great.

(from Linda Wagner) Creamy Corn Gazpacho

4 ears raw sweet corn - 3 for soup and one for garnish - kernels removed

1 can white beans, drained

1 yellow pepper, seeds and veins removed, chopped in pieces

1/2 shallot

2 C yellow tomatoes, cubed

3/4 C almond milk

1/4 C water

juice of 1 lime

1 t garlic powder

1 t onion powder

1/2 t cayenne

1/2 inch of fresh ginger, peeled and cut in pieces

salt and pepper to taste

olive oil for garnish

Place ingredients in a blender. Serve cold.  Choose garnishes that contrast well with the flavors and color of the soup: cilantro, tomatoes, black pepper, olive oil, green peas, more corn kernels.

Oven Baked Onion Rings (Ellie Krieger)

Raise your hand if you're guilty of eating an entire "Blooming Onion" at The Outback.
 I've come close. 

The problem with fried onion rings, besides being totally greasy, is that they get way too cold, way too soon, and you're left with a plate of mushy deep fried breading. And you want to keep eating! Am I right?

Another problem with fried restaurant onion rings is that the portion is so dang small. Who can really eat only 4 onion rings? (Well, if they're cold and greasy, I guess I could.)

All the classic onion ring problems are magically solved with this incredible recipe from Ellie Krieger.  I make these all the time and apart from the mess you create while making them, they are perfection.

Here's what you need: 

1 large bag of baked potato chips (Lays brand is best)

1/2 t cayenne

1 C soy milk or other plain plant milk

12 C plus 2 T flour

1/2 t salt

1/2 t ground black pepper

1-2 large Vidalia onions

Spray oil (like Pam)

Here's what you do: 

Spray a baking sheet and set aside. Oven at 450 degrees. Put potato chips in food processor and turn into fine crumbs. Transfer crumbs to shallow bowl and add cayenne. Set aside. In another shallow bowl combine milk, 2 T flour, salt and black pepper. Set aside. Slice onions into 1/2 inch rings, saving the smaller pieces for another use. You need about a dozen rings.

Place the remaining flour in a plastic bag and add the onions. Shake the bag until each onion is totally covered in flour.

Here's the fun part! Dip each onion ring into the milk mixture, then into the potato chip mixture.  Shake off any clumps. Place on prepared baking sheet.

Spray canola oil over the tops of the rings and bake for 20 minutes or until coating is crisp. Season with salt and serve immediately. 

Celery Salad with Miso Dressing (deliciousliving.com)

Celery is surprisingly nutritious.  It's loaded with vitamins K and C. It's great in all kinds of soups and stews; I even put it in my chunky spaghetti sauce sometimes. I never really ate much celery as a kid and I often forget about eating it as a snack or raw vegetable now-a-days too. But I feel as if I have found the BEST way to eat celery! I made this salad about a dozen times this summer: small servings for my husband and me and large amounts for potlucks. Always rave reviews. 

The best thing about this salad is how unusual it is -  uncommonly delicious. Plus, it's gorgeous on a plate or large platter.

2 cloves minced garlic (or use a garlic press)

1 T light miso

1 T dijon

2 t agave

4 T olive oil

8 stalks celery, sliced diagonally into very thin slices

1/4 C toasted walnuts
coarsely ground black pepper for garnish

baby lettuce or bib lettuce

Whisk the dressing ingredients and pour over sliced celery. Mix well. Arrange celery over leaves of soft lettuce. Garnish with toasted walnuts and cracked black pepper.