This soup is quick and super tasty – made with staples from the pantry!
- 2 tbsp coconut oil
- 1 yellow or white onion, sliced thin
- 1 tsp salt
- 2 tsp curry powder
- 1 tsp coriander
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 28 oz can tomatoes
- 1 can light coconut milk
In a medium saucepan, heat oil over medium heat, add onions, reduce to low and cook covered until soft, about 15 minutes. Stir in the spices and cook for 1 minute until fragrant. Stir in the tomatoes with juice and 4 c water. Bring to a boil and the lower to a simmer for 20 minutes.
Transfer to a blender or use an immersion blender and blend till smooth.
Return to pan, stir in coconut milk and cook over low heat for 10 minutes.
This is a quick and simple dish, perfect for a weeknight meal.
1/4 c olive oil
3 cloves garlic, mince
Red pepper flakes
2 Pints cherry tomatoes, Halved
Salt & pepper
4 TBSP minced basil
1 tsp balsamic vinegar
1 lb pasta
10 oz Burrata, diced
In a 12 inch skillet, heat the olive oil until lightly smoking over medium heat, then drop in the garlic and pepper flakes if using. Cook until fragrant, about 30 seconds. Add the tomatoes, season with salt and pepper.
Remove from the heat, stir in the chopped basil and the balsamic vinegar, then set aside.
Cook the pasta in a large pot of lightly salted boiling water and cook according to package. Drain and add to the tomato mixture, toss to mix well. Stir in burrata and serve.
I love a rustic French tart! This one sings of summer. Mine may not be pretty but it was awful tasty.
2 lb tomatoes, halved
Salt and pepper
Herbs de Provence
6 oz goat cheese
Preheat oven to 350. Grease a 10 inch pie pan with olive oil.
Arrange tomatoes in pan, skin side down, crowd them as much as possible. Sprinkle with herbs de provence, salt and pepper. Spray with olive oil. Bake for 30 minutes, until softened. Remove from oven.
Prepare puffed pastry according to package. Roll out to an 11 inch circle, prick with a fork all over. Spread pesto on the pastry.
Cut goat cheese into 1/3 inch slices and place on tomatoes. Place the puff pastry onto of the tomatoes, pesto side down. Tuck into sides. Bake 30 – 40 minutes until golden.
Let cool a few minutes then flip onto a plate. Top with fresh basil leaves and serve.