6. Stuffed summer squash with kamut
Mix vegetable stock with kamut (a kind of Egyptian grain that you can find at gourmet stores) and simmer over low heat. Sauté onion, garlic, hazelnuts, pepper, salt, cumin and coriander for a minute.
Add to the kamut mix and add thyme, mint, lemon juice and zest. Split and hollow out zucchinis and stuff them with this mixture. Bake for a half hour and serve with yogurt sauce.
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