Here are the other two winners in the contest, which we wrote about last week. Find the other two recipes at post-gazette.com/food. All the finalists' recipes are available at paveggies.org or by sending a self-addressed, stamped envelope to: PA Vegetable Mktg. & Res. Program, 815 Middle Road, Richfield, PA 17086.

-- Bob Batz Jr.

Zucchini -- Japanese Style

• 2 tablespoons sesame oil
• 1 medium onion, thinly sliced
• 2 medium zucchini, cut into thin strips
• 2 tablespoons teriyaki sauce
• 1 tablespoon soy sauce
• 1 tablespoon sesame seeds
• Black pepper, ground

Warm the oil in a large skillet over medium heat. Stir in onions, and cook 5 minutes.

Add the zucchini and cook, while stirring, about 1 minute. Stir in teriyaki sauce, soy sauce and sesame seeds. Cook until zucchini are tender, about 11/2 to 2 minutes. Stir in ground pepper and serve immediately.

Serves 6.

Kathy Rohrbaugh of Shrewsbury

Butternut Squash and Apple Soup

• 1 tablespoon olive oil
• 6 slices prosciutto, cut into thin strips
• 1 apple, thinly sliced
• For the soup
• 4 tablespoons butter
• 2 cloves garlic, minced
• 1 1/2 cups onion, diced
• 2 apples, large, peeled and diced (use a sweet type such as Gala or a tart one)
• 2 cups carrots, diced
• 2 pounds butternut squash (1 medium squash), peeled, diced
• 8 cups chicken broth
• Salt, preferably kosher
• Pepper to taste
• 1 tablespoon Worcestershire sauce
• 3 tablespoons brown sugar
• 1 1/2 cups half-and-half

Prepare garnish: saute prosciutto in oil and remove from pan. Saute apple in same pan.

In a large stock pot, melt butter and add garlic, onion, apples, carrots and squash. Saute for 10 minutes. Add stock and bring to a boil. Simmer about 35 minutes until tender. Puree with hand blender or beater.

Return to pot and season with salt and pepper, Worcestershire sauce and brown sugar. Add half-and-half and stir. Return to heat and simmer 3 to 5 minutes. Top with prosciutto and apples.

Serves 6.

Karen Parish of Fleetwood

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