Serve this delicious vegetable stew over cooked couscous or nutty brown rice sprinkled with shredded or flaked Manchego cheese, and a side of garlic green beans. Use fire-roasted instead of plain diced tomatoes for a smoky, outdoor flavor. Substitute raw sunflower seeds for the pine nuts for an even lower cost-per-serving, and use whatever summer squash is most readily available.
For a striking appetizer course, serve a half cup of warm soup in a “rocks” or small juice glass with a quarter of a sandwich balanced. If you wind up with a couple extra mini-sandwiches, those are a great treat for the cook or the kids. Short on time? Make the soup a day ahead, and keep refrigerated until you reheat just before serving.
While the traditional way to serve latkes is with sour cream and applesauce, hot from the pan, if you want to stray from tradition, these crispy potato cakes are very versatile. Top heated leftover latkes with cooked greens and a fried egg with a dash of hot sauce, or a slice of fresh tomato and some lox.