Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in 2 quart stock pot medium heat. add diced onions and peppers and sautee. add squash and eggplant cook until tender. add vegetable stock and ears of corn. add all spices and stir. bring to boil and simmer until corn is tender stirring occasionally. take corn out and cut corn off cobs. return corn to pot and add tomatoes. continue to simmer until tomatoes break down and are soft. about 15-20 minutes. turn off heat let cool for 15 minutes and puree in food proccessor. or. you can puree soup in the pot using a hand mixer until smooth. this is what i do. this is a favorite in my family. my teenage boys beg me for this soup when it gets cold!

Target recipe: prepare and add all the veggies, except the tomatoes, to a large bowl. lightly toss to combine. cover and refrigerate until ready to serve. to prepare the dressing, add all the ingredients to a jar with a tight fitting lid. close the lid tightly and shake well. to serve, shake well and add the dressing to the bowl, lightly toss to coat. divide salad into 4 equal portions on salad plates, lined with spinach leaves, place four tomato wedges around edges of each plate.