1 tablespoon fresh thyme
salt & pepper to taste
4 tablespoons olive oil
2 cups olive oil
fresh thyme springs
For serving:
toasted bread
fresh ricotta
salt & pepper to taste
1. Preheat oven to 425°F.
2. Place
tomatoes (cut side down), carrots and
garlic on a baking tray and pour the oil
overtop.
3. Toss with salt, pepper and
curry powder.
4. Roast in the oven until
they start to get some black spots on
them.
5. Take it out, let the mixture cool
and remove the skin from the tomatoes.
6. Place everything in a blender and
purée until smooth.
7. Pour into a large
pot, add stock and bring to a boil.
8.
Let the soup simmer for 10 minutes.
9.
Serve with some parmesan shavings
and roasted chili.
AVOCADO DIP
The first tiny vegetables of summer
are the best. I love to make them into a
simple crudité.
Serves 4
2 ripe avocados
4 tablespoons mayonnaise
3 tablespoons lemon juice
1 garlic clove, minced
salt & pepper to taste
1. Peel the avocado, and mash the meat
in a bowl with mayo, lemon and garlic.
2. Season with salt and pepper.
1. Preheat oven to 450°F.
2. Place
tomatoes, garlic and thyme on a baking
tray.
3. Toss with olive oil, salt and
pepper.
4. Bake for 10 for 12 minutes.
Cool.
5. Place the tomatoes in a jar
and pour over the olive oil and thyme.
The tomatoes will keep for 3 days. For
serving, spread some fresh ricotta on
toasted bread. Add tomatoes, a little of
the oil, salt and pepper.
ROASTED CORN WITH
CHILI MARINADE
No summer dinner is complete without
fresh corn. I never boil it first, as I love
the crunch you get from a freshly grilled
corn on the cob.
Serves 4
4 large whole corn husks
salt & pepper to taste
1 cup olive oil
2 tablespoons soy sauce
1 teaspoon chili flakes
RASPBERRY LEMONADE
This is a great way to spice up that
ready-made lemonade from the store.
Serves 4
4 cups ready-bought lemonade
1 cup fresh raspberries
ice cubes
fresh mint
ROASTED TOMATO & CURRY SOUP
If you have never made home made
tomato soup before, now is the time.
The tomatoes are ripe and sweet and
ready to go into that pot!
Serves 4
12 plum tomatoes, cut in half
2 carrots, diced
4 garlic cloves
4 tablespoons olive oil
salt & pepper to taste
2 teaspoons curry powder
2 cups chicken stock
parmesan shavings
4 roasted chilies
1. Pull back all the husks of the corn, but
do not remove. Tie the husk in a knot.
2. Rub the corn with salt and pepper.
3.
Mix together olive oil, soy and chili.
4.
Place the corn on the hot grill and brush
with the marinade.
5. Grill it as long as
you want. Just keep the husks off to the
side, otherwise they will burn. I like my
corn a bit hard, so I will only roast if for 5
minutes. For more well done, let it roast
for 10 minutes.
6. Turn often.
7. Serve
with extra marinade.
1. Place lemonade and raspberries in
a large pitcher and use a large spoon
to crush the raspberries into the
lemonade.
2. Fill the pitcher with ice
and mint, and serve.
