Recipes for October 4th with Tina Olsen

Roasted Tomato, Pepper and Squash Soup

Thanks to Jen and Daniel for their plethora of gorgeous tomatoes!

Toss a roasting pan full of any tomatoes you have growing with olive oli, salt & pepper.. if they are really big, cut them in half. Add a head of garlic with the top cut off

Roast at 375 for about 45 min-an hour or until shriveled and juicy

If you can fit it in your oven, roast some whole peppers and a whole acorn squash at the same time. When done, peel and chop them

Sautee a large, chopped onion til tender in a large soup pot

Add tomatoes and their juices, and squeeze the roasted garlic in

Add a pinch of sugar and simmer until it starts to reduce

Add the roasted peppers and squash, stock or water to cover, chopped basil and parsley, a few bay leaves, a dash of red chili flakes, and simmer for about 30 minutes, or more if you want to let the flavors meld… depends on how hungry you are

Blend, or not, (if you do, don’t forget to remove the bay leaves) and serve with a dollop of something creamy, like roasted pepper cream or aioli or herbed yogurt..

Impress Your Friends Bread

Leftover spreads from our lovely weekend

Salad

Peach-Rosemary Ice Cream

In your frozen Ice Cream maker, put

1-1/2 cups cream

1-1/2 cups milk

1 cup sugar

1 cup of chopped, peeled peaches

a teaspoon of chopped rosemary

let it churn, and in 1/2 hour, you'll have some serious YUM