Tomato Basil Soup ~ La Madeline copycat adapted from Girl Talk

1 ~ 28 oz can crushed tomatoes, recommended: Contadina
12 large basil leaves
1/4 c sweet cream butter, unsalted
1 c heavy cream
1/4 t salt
fresh ground black pepper, to taste

Simmer tomatoes in medium pot 20 minutes over medium high heat, stirring occasionally to prevent burning. Transfer to food processor along with basil. Process until smooth, 3 to 4 minutes. Meanwhile melt butter, stirring constantly. Return tomato and basil puree to pot and stir to combine with butter. Add cream and heat through. Ladle into soup bowls, garnish with additional basil if desired. Serves 4.

Insalata Caprese

2 ripe tomatoes, cut to 1/4" slices
8 oz fresh mozzarella, cut to 1/4" slices
15-20 fresh basil leaves, plus more for garnish
2 T olive oil
Kosher salt and fresh ground black pepper

On two large plates, layer alternating slices of tomatoes and mozzarella, place a basil leaf under each tomato. Drizzle with olive oil and season with salt and pepper to taste. Serve immediately, serves 2.

Roasted Pepper and Goat Cheese Sandwich

4 ciabatta rolls, halved horizontally
2 T vinaigrette dressing (recommended: Brianna's French vinaigrette)
4 oz plain goat cheese
1/2 c roasted red peppers
baby spinach leaves

Drizzle bottom half of each roll with dressing and spread goat cheese evenly over dressing. Add layer of peppers and then layer of spinach leaves. Top with remaining half of roll. Serves 4.

Chef's Note: If you would like to roast your own peppers, see this recipe. I used prepared jarred roasted red peppers in this sandwich recipe.

Antipasto Salad with Homemade Croutons

1 head romaine lettuce
1/2 c hard salami, cubed (4 oz)
1/4 c sliced deli ham, chopped (2 oz)
20 slices turkey pepperoni (1 oz)
1 ~7 oz jar marinated quartered artichoke hearts
1 c mozzarella cheese, cubed (8 oz)
2 T shredded parmesan cheese
2 T black olives, sliced
1 c homemade croutons, recipe to follow

Chop romaine, rinse and dry thoroughly. Place lettuce in large bowl and top with remaining ingredients. Garnish with fresh ground pepper if desired. Serves 4.

Homemade Herb Croutons
1/2 loaf Italian bread, sliced thin and chopped
1/4 c olive oil
1 t dried oregano
1 t dried basil
1/2 t kosher salt

Heat oven to 350. Place bread in large bowl and drizzle with olive oil. Add herbs and salt; toss with hands to coat evenly. Spread in single layer on baking sheet; bake 15 minutes. Cool completely prior to adding to salad. May be stored one week in an airtight container at room temperature.

Tomato-Basil Pasta Salad

1/2 lb elbow macaroni
1 Roma or plum tomato, seeded and diced
4 fresh basil leaves, shredded plus additional sprig for garnish
2 cloves garlic, pressed
2 T olive oil
1/2 t salt
2 T shredded parmesan cheese

Mix together tomato, basil, garlic, olive oil and salt. Refrigerate 30 minutes to 2 hours.

Prepare macaroni to package instructions. Rinse under cold water and drain. Combine pasta and tomato; mix until well combined. Sprinkle with Parmesan cheese and additional basil for garnish. Serves 2.

Chef's Note: Fresh basil will bruise and turn black if chopped. To prepare, roll basil leaves lengthwise and slice into ribbons or tear to desired size.

Herb Garden

I'm growing my own herbs which look just gorgeous on my side patio, however they will get about 4 hours of direct afternoon sun in this location. A move to a shadier summer spot may be in order soon as temperatures are already over 100 and will continue to be so for another 3 months. Such is life in the beautiful Valley of the Sun.

I just have to keep Baby J from eating all the basil before I can cook with it.

Bruschetta with Tomato and Basil

1 pound ripe tomatoes ~ seeded and diced*
2 cloves garlic ~ minced
2 T olive oil
1 T balsamic vinegar
6 fresh basil leaves or 1 t dried basil
Salt and fresh ground black pepper to taste

1 loaf fresh French bread
1/4 cup olive oil

Preheat oven to 450. Cut bread in 1/2 inch slices; brush with olive oil. Place on baking sheet, oil side down. When oven is ready, place baking sheet on top rack and bake 5-6 minutes.

Prepare tomatoes and add garlic, olive oil, vinegar and basil; stir gently to combine. Add salt and pepper to taste. Serve with toasted bread.

*If fresh tomato is unavailable, salt free canned tomato (drained) can be substituted.