Late Summer Veggie Dip

So you're going to a bbq and have your fingers crossed that there will be some healthy food choices so it won't be all "American Classic" cuisine (although burgers and potato salad are delicious in moderation!) Why don't you bring your own tasty but nutritious dip? Everyone will be grateful!

Ingredients
late summer veggies of your choice (I used carrots, onions, mushrooms, and chard)
3 bullion cubes (flavor of your choice)

Instructions
1. In pan, sauté veggies, starting with more rootish veggies first (i.e. carrots) and ending with leafy greens (like kale). Cook on medium-high heat until thoroughly cooked.
2. Just before taking off the heat, add three bullion cubs to veggies. Break apart with spatula and make sure they are completely blended.
3. Put veggie mixture in blender or magic bullet and blend until small chunks form.
4. Serve with toasted favash bread or any sort of crackers.

For added creaminess, throw in some fat-free greek yogurt!

Pumpkin Sage Soup

This recipe makes a delicious hot or chilled soup, perfect for summer. It's light and provides antioxidants. Yum.

Ingredients
1 can pumpkin
1/2 cup skim milk
6 cloves garlic
6 sage leaves
3 cups chicken stock

1. Boil chicken stock.
2. Add pumpkin.
3. Dice garlic and sage. Add to pot.
4. Bring down to simmer. Add milk.
5. Simmer for 5 minutes.
6. Add salt to taste.

Toss-in options: whole wheat pasta (like a chicken noodle soup), fat-free greek yogurt for a creamier consistency, or bread crumbs for more texture.